CategoryDesserts
Coconut Macaroons are crisp on the outside, chewy on the inside, and bursting with tropical coconut flavor. These easy-to-make cookies require just a few ingredients and can be dipped in dark chocolate for an extra decadent touch. Perfect for holiday treats, tea-time snacks, or as a simple dessert!
For the Macaroons
3 cups (240g) sweetened shredded coconut
¾ cup (150g) granulated sugar
3 large egg whites
1 tsp vanilla extract
¼ tsp salt
½ tsp almond extract (optional, for extra flavor)
For Chocolate Dipping (Optional)
4 oz (115g) dark chocolate, melted
½ tsp coconut oil (optional, for a smooth consistency)
Prepare the Macaroon Mixture
1
- Preheat the Oven:
- Set to 325°F (163°C). Line a baking sheet with parchment paper.
- Mix the Ingredients:
- In a bowl, combine shredded coconut, sugar, vanilla extract, salt, and almond extract.
- Whip the Egg Whites:
- In a separate bowl, whisk egg whites until they form soft peaks.
- Combine Everything:
- Gently fold the whipped egg whites into the coconut mixture.
Shape and Bake
2
- Form the Macaroons:
- Scoop tablespoon-sized portions and shape into small mounds on the baking sheet.
- Bake Until Golden:
- Bake for 18-20 minutes, or until lightly golden brown on top.
- Cool Completely:
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Dip in Chocolate (Optional)
3
- Melt the Chocolate:
- Melt dark chocolate with coconut oil in a microwave in 30-second intervals, stirring in between.
- Dip the Macaroons:
- Dip the bottoms of the macaroons in melted chocolate and place on parchment paper.
- Drizzle Extra Chocolate (Optional):
- Use a fork to drizzle melted chocolate over the tops.
- Let Set:
- Allow the chocolate to harden at room temperature or in the fridge for 10-15 minutes.
Serve and Enjoy
4
- Arrange on a Serving Plate.
- Enjoy with Coffee or Tea.
Pro Tips
5
- For Extra Flavor: Add zest of 1 orange to the coconut mixture.
- For a Crispier Texture: Bake at lower heat (300°F/150°C) for 25 minutes.
- To Store: Keep in an airtight container for up to 1 week.
Ingredients
For the Macaroons
3 cups (240g) sweetened shredded coconut
¾ cup (150g) granulated sugar
3 large egg whites
1 tsp vanilla extract
¼ tsp salt
½ tsp almond extract (optional, for extra flavor)
For Chocolate Dipping (Optional)
4 oz (115g) dark chocolate, melted
½ tsp coconut oil (optional, for a smooth consistency)
Directions
Prepare the Macaroon Mixture
1
- Preheat the Oven:
- Set to 325°F (163°C). Line a baking sheet with parchment paper.
- Mix the Ingredients:
- In a bowl, combine shredded coconut, sugar, vanilla extract, salt, and almond extract.
- Whip the Egg Whites:
- In a separate bowl, whisk egg whites until they form soft peaks.
- Combine Everything:
- Gently fold the whipped egg whites into the coconut mixture.
Shape and Bake
2
- Form the Macaroons:
- Scoop tablespoon-sized portions and shape into small mounds on the baking sheet.
- Bake Until Golden:
- Bake for 18-20 minutes, or until lightly golden brown on top.
- Cool Completely:
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Dip in Chocolate (Optional)
3
- Melt the Chocolate:
- Melt dark chocolate with coconut oil in a microwave in 30-second intervals, stirring in between.
- Dip the Macaroons:
- Dip the bottoms of the macaroons in melted chocolate and place on parchment paper.
- Drizzle Extra Chocolate (Optional):
- Use a fork to drizzle melted chocolate over the tops.
- Let Set:
- Allow the chocolate to harden at room temperature or in the fridge for 10-15 minutes.
Serve and Enjoy
4
- Arrange on a Serving Plate.
- Enjoy with Coffee or Tea.
Pro Tips
5
- For Extra Flavor: Add zest of 1 orange to the coconut mixture.
- For a Crispier Texture: Bake at lower heat (300°F/150°C) for 25 minutes.
- To Store: Keep in an airtight container for up to 1 week.
Notes
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