Coconut Macaroons
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5.0
12 reviews
Excellent
Coconut Macaroons
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 14 oz. sweetened shredded coconut
- 1/3 cup (46g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 4 large egg whites
- 1 tsp coconut extract*
- 6 oz. semi-sweet chocolate, chopped small
Instructions
- Pour coconut into a large mixing bowl. Break up any clumps with your fingertips.
- Evenly sprinkle flour, sugar and salt over coconut then toss to coat.
- Pour in egg whites, then drizzle the extract over the egg whites and toss well with a silicone spatula to coat mixture evenly.
- Cover bowl and chill 30 minutes in the refrigerator.
- About 15 minutes through chilling align the oven racks near center in upper and lower third of the oven and preheat oven to 325 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
- Scoop mixture out using a medium cookie scoop (about 1.5 Tbsp). If you plan on dipping in chocolate then fold any loose pieces of coconut hanging over the edges back into the cookie scoop for a clean edge.
- Drop on prepared baking sheets spacing evenly apart (they don't spread but it helps with even browning).
- Bake in preheated oven 15 minutes. Rotate pans to opposite racks and continue to bake until bottoms are golden brown about 10 minutes longer.
- Transfer cookies to a wire rack to cool completely.
- For chocolate dip place chocolate in a small microwave safe bowl. Heat on 50% in 30 second intervals, and stir well between intervals, until melted and smooth.
- Dip bottoms of cooled macaroons in chocolate then transfer to parchment paper lined baking sheet. Let chocolate set then store in an airtight container.
Notes
- *1/2 tsp almond extract or 1 tsp vanilla extract may be substituted for the coconut extract if preferred.
- Recipe adapted from Kraft. Updated 12/8/2021.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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