Description
Deliciously chewy and sweet Coconut Macaroons made with shredded sweetened coconut, egg whites, and hints of vanilla and almond extracts. These classic treats are baked to golden perfection and optionally dipped in melted semi-sweet chocolate for an extra indulgent touch. Perfect for festive occasions or a delightful snack.
Ingredients
Scale
Macaroon Base
- 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
Instructions
- Prep: Pulse the shredded coconut in a food processor a few times to chop it finer, then measure out 4 ¾ cups (385g).
- Preheat Oven: Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats.
- Mix Ingredients: In a large bowl, beat the egg whites, granulated sugar, vanilla extract, and almond extract together until the mixture becomes foamy and the sugar is mostly dissolved, about 1 minute.
- Fold in Coconut: Gently fold the chopped coconut into the egg white mixture until all the coconut is evenly moistened.
- Shape Macaroons: Using a spoon, scoop approximately 1.5 tablespoons (about 30g) of the mixture for each macaroon and place onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the macaroons for about 20 minutes until they are lightly browned around the edges and tops. Rotate the baking sheet halfway through for even baking.
- Cool: Allow the macaroons to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
- Optional Chocolate Dip: Melt the chopped semi-sweet chocolate in a double boiler or microwave in 20-second increments, stirring until smooth.
- Dip Macaroons: Once the macaroons are completely cooled, dip the bottoms or sides into the melted chocolate and place them back on the baking sheets to set.
- Set Chocolate: Let the chocolate-coated macaroons sit until the chocolate hardens, then enjoy.
Notes
- For best results, ensure egg whites are at room temperature before beating to achieve proper foam and texture.
- You can use unsweetened shredded coconut, but the sweetness and texture will differ slightly.
- Chocolate dipping is optional but adds a lovely contrast in flavor and texture.
- Store macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator to keep longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
