Description
Delightfully chewy and sweet Coconut Macaroons made with whipped egg whites and shredded coconut, perfect for a simple yet indulgent treat. These macaroons are lightly browned on the edges, optionally dipped in rich semi-sweet chocolate for an extra touch of decadence. Ideal for cookie lovers seeking a classic, naturally gluten-free dessert.
Ingredients
Scale
Macaroon 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 Chocolate Dip
- Two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Pre-pulse Coconut: Use a food processor to pulse the shredded coconut a few times until finely chopped. This helps create compact macaroons that hold their shape. Measure 4 and 3/4 cups after pulsing. If no food processor is available, roughly chop the coconut on a cutting board.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Set aside.
- Whip Egg Whites and Sugar: In a large bowl, using a handheld or stand mixer with a whisk attachment, beat the room temperature 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.
- Fold in Coconut: Gently fold the chopped coconut into the egg white mixture ensuring even coating without deflating the mixture too much.
- Scoop the Macaroon Batter: Using a medium cookie scoop or spoon, portion out 1.5 tablespoons (about 30g) of the mixture per macaroon, spacing them at least 2 inches apart on the prepared baking sheets. For smaller macaroons, use 1 tablespoon (18-20g) per cookie.
- Bake: Bake in the preheated oven for about 20 minutes until the edges and tops are lightly golden brown. Rotate the pans 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. Use a thin spatula if needed to gently lift sticky bottoms from parchment or mats.
- Optional Chocolate Dip: Melt the finely chopped semi-sweet chocolate in a double boiler or in the microwave in 20-second increments, stirring after each until smooth. Dip the cooled macaroons into the melted chocolate and place them back on the baking sheets. Allow the chocolate to set at room temperature or in the refrigerator.
- Storage: Store macaroons covered at room temperature for up to 3 days or refrigerate them to keep fresh for up to 1 week.
Notes
- For best texture, pulse coconut before combining; this ensures tight macaroons that hold shape well.
- You can omit the chocolate dipping step or substitute dark chocolate for a richer flavor.
- Use parchment or silicone mats to prevent sticking and ease macaroon removal.
- Room temperature egg whites whip better and yield fluffier macaroons.
- Do not overbeat the egg whites and sugar mixture, to avoid drying out the macaroons.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Coconut Macaroons, Coconut Cookies, Gluten Free Cookies, Easy Dessert, Holiday Cookies
