Description
Deliciously chewy and sweet Coconut Macaroons made with shredded coconut, egg whites, and a hint of almond and vanilla extracts. These macaroons have a crisp edge and are optionally dipped in rich semi-sweet chocolate for an extra decadent touch. Perfect for dessert or a sweet snack.
Ingredients
Scale
Macaroons
- 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
Optional Chocolate Dip
- 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped
Instructions
- Prep: Pulse the shredded sweetened coconut in a food processor a few times to chop it finer, then measure out 4 ¾ cups (385g) of the chopped coconut.
- Preheat Oven: Set your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats.
- Make Macaroons: In a large bowl, beat the room-temperature egg whites with sugar, vanilla extract, and almond extract until the mixture is foamy and the sugar is mostly dissolved, about 1 minute.
- Fold Coconut: Gently fold the chopped coconut into the egg white mixture until it is evenly moistened.
- Scoop: Using about 1.5 tablespoons (30g) of the mixture per macaroon, scoop mounds onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the macaroons for approximately 20 minutes, or until the edges and tops are lightly browned. Rotate the baking sheet halfway through baking to ensure even cooking.
- Cool: Let the macaroons cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Melt Chocolate (Optional): Melt the finely chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth.
- Dip Macaroons: Dip each cooled macaroon into the melted chocolate and place them back on the baking sheets lined with parchment paper.
- Set Chocolate: Allow the chocolate to set at room temperature or in the refrigerator until firm before serving.
Notes
- For a finer texture, pulse the coconut to your preferred consistency before measuring.
- Make sure egg whites are at room temperature for better volume and texture.
- Spacing macaroons 2 inches apart prevents them from sticking together while baking.
- The chocolate dip is optional but adds a delicious contrast to the sweet coconut.
- Store macaroons in an airtight container at room temperature for up to a week.
