Description
Deliciously chewy and sweet Coconut Macaroons made with shredded coconut, whipped egg whites, and hints of vanilla and almond extract. These macaroons are perfectly baked to have lightly browned edges and can be optionally dipped in rich melted chocolate for an indulgent treat. Ideal for coconut lovers and easy to prepare, these macaroons offer a delightful texture and flavor balance, making them perfect for holidays, parties, or everyday snacking.
Ingredients
Scale
Macaroons
- 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 Chocolate Coating
- 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped
Instructions
- Prep: Pulse the shredded sweetened coconut in a food processor a few times until it is finely chopped but not powdered. Measure the coconut after chopping to ensure you have 4 ¾ cups (385g). Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Make Macaroons: In a large mixing bowl, beat together the egg whites, granulated sugar, vanilla extract, and almond extract until the mixture is foamy and the sugar is mostly dissolved; this should take about 1 minute. Then gently fold in the chopped coconut until the mixture is evenly moistened and combined.
- Form Macaroons: Using a tablespoon or small cookie scoop, scoop approximately 1.5 tablespoons (about 30g) of the mixture onto the prepared baking sheets. Space the scoops about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake the macaroons for about 20 minutes. They are done when the edges and tops turn a light golden brown. For even baking, rotate the pans halfway through the baking time.
- Cool: Allow the macaroons to cool on the baking sheets for 10 minutes. Then transfer them carefully to a wire rack to cool completely to room temperature.
- Optional Chocolate Dip: If you choose to add chocolate, melt the finely chopped semi-sweet chocolate bars using a double boiler or microwave in short 20-second bursts, stirring frequently to prevent burning. Dip the bottom or half of each cooled macaroon into the melted chocolate, then place back on the baking sheets and allow the chocolate to set fully before serving.
Notes
- Using room temperature egg whites helps achieve a better foam and texture.
- Chopping the shredded coconut finer ensures better mixing and a more uniform texture.
- You can substitute almond extract with more vanilla extract if preferred.
- Wrap and store macaroons in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free treat, ensure your shredded coconut and chocolate are certified gluten-free.
