Description
These Coconut Macaroons are deliciously chewy and sweet, perfect as a delightful treat or a festive dessert. Made with shredded sweetened coconut, egg whites, and flavored with vanilla and almond extracts, they offer a perfect balance of flavor and texture. You can also optionally dip them in semi-sweet chocolate for an extra indulgence.
Ingredients
Scale
Macaroon Ingredients
- 4 large egg whites, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 4 ¾ cups (385g) chopped sweetened shredded coconut
Optional
- 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix egg whites and sugar: In a large mixing bowl, whisk together the egg whites and granulated sugar until well combined and slightly frothy, ensuring the sugar starts to dissolve in the egg whites.
- Add extracts: Stir in the pure vanilla extract and almond extract until evenly distributed throughout the mixture.
- Add coconut: Fold in the chopped sweetened shredded coconut gently until all the coconut is fully coated with the egg white mixture, creating a sticky, cohesive batter.
- Form macaroons: Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the macaroons are golden brown on the edges and set on top.
- Cool: Remove the macaroons from the oven and allow them to cool completely on the baking sheet to firm up.
- Optional chocolate coating: If desired, melt the finely chopped semi-sweet chocolate bars in a microwave-safe bowl in 20-second increments, stirring well in between until smooth. Dip the bottoms of the cooled macaroons in the melted chocolate, then place them on parchment paper until the chocolate sets.
- Serve and store: Enjoy your macaroons immediately or store them in an airtight container at room temperature for up to one week.
Notes
- Using chopped shredded coconut instead of flakes helps the macaroons hold together better.
- Make sure your egg whites are at room temperature for better mixing and texture.
- These cookies can be dipped in chocolate for a delicious variation.
- Store in an airtight container to keep them fresh and chewy.
