Introduction

Coconut macaroons are chewy, sweet, and irresistibly coconutty treats perfect for any occasion. These simple cookies combine shredded coconut with a light meringue base, creating a delightful texture and flavor. Optional chocolate dipping adds an extra touch of indulgence.

A stack of about ten round coconut macaroons sits on a white plate with decorative edges, each macaroon with a rough, textured pale cream top made from shredded coconut. The bottom of each macaroon is dipped in dark chocolate, creating a shiny dark brown base, with some macaroons also drizzled with thin lines of chocolate on their tops. The macaroons are piled close together against a softly blurred background with a white marbled texture and a blurred blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites, at room temperature
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
4 and 3/4 cups (385g) chopped sweetened shredded coconut (a little less than one 14-ounce package)*
Optional: two 4-ounce semi-sweet chocolate bars (226g), finely chopped

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone baking mats.
Step 2: Pulse the shredded coconut a few times in a food processor to break it into finer pieces, then measure 4 and 3/4 cups. If you don’t have a food processor, roughly chop the coconut on a cutting board.
Step 3: In a large bowl, beat the egg whites, sugar, vanilla extract, and almond extract on medium-high speed until foamy and the sugar is mostly dissolved, about 1 minute. Avoid over-beating.
Step 4: Fold the chopped coconut into the egg white mixture, ensuring it is evenly moistened.
Step 5: Using a medium cookie scoop or spoon, scoop 1.5 tablespoons (about 30g) of the mixture onto the baking sheets, spacing them at least 2 inches apart. For smaller cookies, use 1 tablespoon (18-20g) per macaroon.
Step 6: Bake for about 20 minutes, or until edges and tops are lightly browned. Rotate the pans halfway through baking for even cooking.
Step 7: Let the macaroons cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Use a thin spatula to gently release any sticky bottoms.
Step 8 (Optional): Melt the chopped chocolate in a double boiler or microwave in 20-second intervals, stirring until smooth. Dip each cooled macaroon in the chocolate, return to the baking sheets, and let the chocolate set in the refrigerator or at room temperature.

Tips & Variations

Pulsing the coconut helps the macaroons hold their shape better and creates a tighter texture.
For extra flavor, try adding a pinch of salt or a splash of lemon zest to the mixture.
If you prefer, substitute almond extract with more vanilla extract.
Use mini chocolate chips instead of chopped bars for an easier dipping method.

Storage

Store coconut macaroons in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to 1 week. If dipped in chocolate, refrigeration helps the chocolate set and stay firm. Reheat briefly in a warm oven if you’d like to enjoy them a bit warm.

How to Serve

A close-up image of a coconut macaroon showing two layers: the top layer is a mound of rough, white shredded coconut with a slightly textured surface, while the bottom layer is smooth, shiny dark chocolate coating that partially surrounds the base, creating a dripping effect on a flat light surface with a white marbled texture in the blurred background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut, but the macaroons will be less sweet. You might want to add a little extra sugar to compensate.

Can I freeze coconut macaroons?

Absolutely. Freeze the cooled macaroons in a single layer on a baking sheet, then transfer to a freezer-safe container. They keep for up to 3 months. Thaw at room temperature before serving.