Description

This Coconut Macaroons recipe delivers chewy, sweet, and perfectly golden macaroons with a delightful coconut flavor. These treats are easy to make with just a few ingredients, featuring whipped egg whites, sugar, and shredded coconut. Optionally, you can dip them in melted chocolate to add a rich, decadent touch. Perfect as a snack, dessert, or gift during holidays.

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 (see note)

Optional Chocolate Coating

2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped

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Instructions

Prep: Pulse the shredded coconut a few times in a food processor to chop it finer. Measure the coconut after pulsing to get 4 ¾ cups (385g). Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
Make Macaroons: In a large bowl, beat the egg whites, sugar, vanilla extract, and almond extract together until the mixture is foamy and the sugar is mostly dissolved, which should take about 1 minute. Then gently fold in the chopped coconut until it is evenly moistened.
Form Macaroons: Using a scoop or spoon, drop 1.5 tablespoons (approximately 30g) of the mixture onto the lined baking sheets. Space the macaroons about 2 inches apart to allow room for baking.
Bake: Bake the macaroons for roughly 20 minutes, or until the edges and tops are lightly browned. Remember to rotate the baking sheets halfway through to ensure even baking.
Cool: Let the macaroons cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely, which prepares them for optional chocolate dipping.
Dip in Chocolate (Optional): Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments to avoid burning. Once the macaroons are completely cooled, dip each into the melted chocolate and place them back onto the baking sheets. Allow the chocolate to fully set before serving or storing.

Notes

Using room temperature egg whites helps achieve better volume when beating.
Pulsing the coconut results in finer texture for a more uniform macaroon.
For a gluten-free treat, ensure the shredded coconut and chocolate are certified gluten-free.
Store macaroons in an airtight container at room temperature for up to a week or freeze for longer storage.
Optional chocolate dip adds richness but can be omitted for a dairy-free version if using dairy-free chocolate.