Description
Deliciously sweet and chewy Coconut Macaroons made with shredded coconut, egg whites, and a hint of vanilla and almond extracts. Optional chocolate-dipped bottoms add an extra layer of indulgence. Perfectly baked until lightly golden and crispy on the edges.
Ingredients
Scale
Macaroons
- 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 (pulsed for finer texture)
Optional Chocolate Dip
- Two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Preprocess Coconut: Pulse the shredded coconut in a food processor a few times to break it down into finer pieces for better texture and shape. Measure 4 and 3/4 cups after pulsing. Alternatively, roughly chop coconut with a knife.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cookie removal and even baking.
- Mix Wet Ingredients: Using a hand or stand mixer with a whisk attachment, beat egg whites, granulated sugar, vanilla extract, and almond extract on medium-high speed until the mixture is foamy and sugar is mostly dissolved. This should take about 1 minute. Avoid over-beating.
- Fold in Coconut: Carefully fold the pulsed coconut into the egg white mixture, ensuring it is evenly moistened.
- Shape Cookies: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons (30g) of mixture per macaroon and arrange on prepared baking sheets, leaving at least 2 inches between each. For smaller cookies, use about 1 tablespoon (18-20g) per cookie.
- Bake: Bake in the preheated oven for about 20 minutes or until the edges and tops are lightly browned. Rotate the pans halfway through baking for even results.
- Cool: Let the macaroons cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Use a thin spatula to release any sticky bottoms gently.
- Optional Chocolate Dip: Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth. Dip each cooled macaroon in the melted chocolate and place back on baking sheets to set. Allow chocolate to cool and harden at room temperature or refrigerate.
- Storage: Store macaroons covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Pulse the coconut to break it into smaller pieces, ensuring macaroons hold their shape better.
- If no food processor is available, roughly chop coconut with a knife.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Do not over-beat egg whites to avoid a dry texture.
- Chocolate dipping is optional but adds a delicious contrast.
- Store macaroons properly to maintain flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Coconut Macaroons, Coconut Cookies, Gluten Free Cookies, Sweet Desserts, Egg White Cookies, Chocolate Dipped Macaroons
