Coconut Macaroons
User Reviews
5
12 reviews
Excellent
Coconut Macaroons
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Coconut Macaroons feature shredded sweetened coconut, flour, sugar, and egg whites combined with coconut extract to form sticky, textured mounds that bake to golden-tipped bites. Chilling helps firm the mixture for shaping. The cookies bake until golden underneath, and may be dipped in chopped semi-sweet chocolate for added richness. The balance of chewiness and slight crispness defines the classic coconut macaroon texture.
Description
This recipe starts by loosening sweetened shredded coconut, coating it evenly with flour, sugar, and salt. Egg whites mixed with coconut extract bind the mixture, which is then chilled to set for better shaping and baking. Baking on parchment in a moderately low oven yields cookies that are toasted golden on the bottoms while tender on top.
After baking, the coconut macaroons can optionally be dipped in chopped semi-sweet chocolate for contrast between sweet coconut and dark chocolate. The recipe notes that vanilla or almond extract can replace coconut extract if desired, adjusting the flavor profile.
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Ingredients
- 14 oz. coconut sweetened shredded
- 1/3 cup (46g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 4 large egg white
- 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
- Almond or vanilla extract can be used as a substitute for coconut extract according to preference.
- Chilling the mixture helps it hold shape and bake evenly.
- Optionally dip cooled macaroons in melted semi-sweet chocolate for added texture and flavor contrast.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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