Last updated on
Coconut Macaroons
Easy-to-make, classic macaroons feature soft melt-in-your-mouth centers, crunchy bits of coconut on the outside, and a chocolate coating on the bottom.
Jump to Recipe
Table of Contents
Sweet and chewy, these classic coconut macaroons are practically irresistible. Easy to make, you will love sinking your teeth into these coconut macaroons. You may want to plan on making a double batch, as these dreamy treats won’t last long!
MORE RECIPES: Coconut Cream Bars | No Bake Coconut Cream Pie | Coconut Cream Easter Eggs
Any coconut lover will adore these macaroons with their soft melt-in-your-mouth centers and chocolate coating on the bottom. With the perfect combination of crunchy bits of coconut, the sweetness from the sugar, and the velvety chocolate, these delectable morsels are hard to resist.
Friends and family will adore these perfect coconut macaroons. Turn them into a mouth-watering dessert by serving them with a scoop of vanilla ice cream. Or try pairing them with fresh fruit like mangoes or strawberries for an afternoon snack. You can also simply enjoy them with a warm mug of hot chocolate or pumpkin spice latte.
Sweet and soft, chewy coconut macaroons will have you dreaming of the tropics with every bite. With their delicate texture and delicious coconut flavor, you will not believe how amazing these cookies are until you try them.
Coconut Macaroons Ingredients
- Eggs - large egg whites
- Sugar - granulated sugar
- Vanilla - vanilla extract
- Salt
- Coconut - sweetened coconut, shredded
- Flour - all-purpose flour
- Chocolate chips - semi-sweet chocolate chips
- Shortening
Macaroons can be easily made gluten-free by simply omitting the flour altogether. The flour adds just a hint of chewy texture, but the coconut macaroon cookies are almost the same in both taste and texture without the flour.
If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Another option is to microwave the chocolate and shortening in a heatproof bowl in 30-second intervals, stirring between intervals, until fully melted.
If you’d like a more intense chocolate flavor, you can use dark chocolate in place of semi-sweet to dip the bottoms of these easy coconut macaroons.vRoom-temperature egg whites create more volume when whisked, which is why we like to use room-temperature eggs for this recipe.
How to Make Coconut Macaroons
FIRST STEP: Preheat the oven to 325°F. Line two baking sheets with parchment paper.
SECOND STEP: In the bowl of a standing mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).
THIRD STEP: Use a spatula to fold the coconut and flour into the egg white mixture.
FOURTH STEP: Use a 1 ½ tablespoon cookie scoop or a rounded spoon to drop compact balls onto prepared baking sheets.
FIFTH STEP: Bake for approximately 25 minutes, rotating the pans during baking, until cookies are golden brown.
SIXTH STEP: After 1 to 2 minutes, transfer cookies to a cooling rack and cool completely.
SEVENTH STEP: In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.
EIGHTH STEP: Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place a dipped cookie on a sheet of parchment paper on a baking sheet.
NINTH STEP: Allow the chocolate to set (place the baking sheet in the fridge for a few minutes to help it set more quickly).
Can I freeze these chocolate coconut macaroons?
These coconut cookies will keep well in the freezer for up to three months. This simple recipe will be fine in an airtight container on the counter for up to five days.
What can I do with leftover egg yolks?
Leftover egg yolks can be stored in an airtight container in the fridge for 2 to 4 days. Use them in scrambled eggs or an omelet, so they don’t go to waste.
What’s the difference between a macaroon and a macaron?
While the spelling of these two cookies is similar, they are entirely different! Macaroons are chewy, made with coconut, and shaped in little mounds. A macaron is a delicate meringue and almond-flour based French sandwich cookie that is usually sandwiched with buttercream or other fillings.
How to Store Coconut Macaroons
ON THE COUNTER: Store leftover chewy coconut macaroons in an airtight container on the countertop for 4 to 5 days.
IN THE FREEZER: You can freeze these easy macaroons in an airtight container for up to 3 months. Make sure to label the container with the date you made these cookies so that you use them up before they are in the freezer too long.
Thaw cookies on the counter overnight before serving.
Coconut Macaroons
Easy-to-make, classic macaroons feature soft melt-in-your-mouth centers, crunchy bits of coconut on the outside, and a chocolate coating on the bottom.
Ingredients
- 4 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 14 ounces sweetened coconut, shredded
- 2 tablespoons all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 teaspoon shortening
DIRECTIONS
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In the bowl of a standing mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).
- Use a spatula to fold the coconut and flour into the egg white mixture.
- Use a 1 ½ tablespoon cookie scoop or a rounded spoon to drop compact balls onto prepared baking sheets.
- Bake for approximately 25 minutes, rotating the pans during baking, until cookies are golden brown.
- After 1 to 2 minutes, transfer cookies to a cooling rack and cool completely.
- In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.
- Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place a dipped cookie on a sheet of parchment paper on a baking sheet.
- Allow the chocolate to set (place the baking sheet in the fridge for a few minutes to help it set more quickly).
Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 123mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6IU | Calcium: 9mg | Iron: 1mg
Tried this recipe? Don't forget to rate it! Leave recipe feedback in the comments below
Leave a Comment