Coconut Macaroons

Perfect Coconut Macaroons! These are deliciously sweetened, brimming with coconut flavor, they have a tempting soft and chewy texture with beautifully golden brown edges, and everyone will thoroughly enjoy that welcomed dark chocolate finish!

Of course a coconut macaroon is good on it’s own. It’s such a satisfying little treat. But when you finish them with a fair dose of chocolate it makes them completely irresistible!

When testing recipes I tried macaroons many different ways but I found that my favorite wasn’t actually the popular sweetened condensed milk version. It’s just a traditional version with some flour added to it.

The flour gives it a little more substance and makes it seem more like a cookie rather than candy. It’s not a whole lot of flour added, just enough to make them soft and chewy.

Then another upgrade here is the addition of coconut extract. It boosts their overall natural coconut flavor for an extra coconut-y treat.

It’s an easy to make unique cookie that coconut lovers will crave!

What’s the Difference Between a Macaroon vs. a Macaron?

So why did they need to go and confuse us so with such a similar name? They are entirely different types of cookies with only a couple of ingredients in common.

• A macaroon is a shredded coconut, egg white and sugar based cookie while a macaron is a ground almond, egg white and sugar based cookie.
• Their preparations methods are much different, as well as their taste and textures.
• Macarons come in various flavors and colors while a macaroon is the standard coconut.
• Also macarons are a sandwich style cookie with a sweet filling while macaroons are either served plain or dipped in chocolate.

Here we are making macaroons. Double “oo”.

Coconut Macaroons Recipe Ingredients

• 14 oz. sweetened shredded coconut
• 1/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 4 large egg whites
• 1 tsp coconut extract
• 6 oz. semi-sweet chocolate, chopped small

Wondering what to do with the leftover egg yolks? Try one of these recipes here.

How to Make Easy Coconut Macaroons

1. Break up clumps: Pour coconut into a large mixing bowl. Break up any clumps with your fingertips.
2. Toss together dry ingredients: Evenly sprinkle over flour, sugar and salt over coconut then toss to coat.
3. Mix in egg whites: Pour in egg whites, then drizzle the extract over the egg whites and toss well with a silicone spatula to coat mixture evenly.
4. Chill dough: Cover bowl and chill 30 minutes in the refrigerator.
5. Prepare oven and baking sheets: 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.
6. Drop mounds onto prepared baking sheets: 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.
7. Drop on prepared baking sheets spacing a few inches apart (they don’t spread but it helps with even browning).
8. Bake cookies: Bake in preheated oven 15 minutes. Rotate pans to opposite racks and continue to bake until bottoms are golden brown about 10 to 15 minutes longer.
9. Cool cookies: Transfer cookies to a wire rack to cool completely.

How to Dip Them in Chocolate

1. For chocolate dip place chopped chocolate in a small microwave safe bowl. Heat on 50% in 30 second intervals, and stir well between intervals, until melted and smooth.
2. Dip bottoms of cooled macaroons in chocolate then transfer to parchment paper lined baking sheet.
3. Let chocolate set then store in an airtight container.

Helpful Tips for the Best Macaroons Recipe

• Avoid coconut that’s dried up or cookies will be dry. A freshly opened bag works best.
• Chilling the dough makes it a little easier to work with and it holds a form better.
• Use a cookie scoop if possible for even sized cookies.
• Fold the loose overhanging pieces of shredded coconut over back into the cookie scoop if you plan on dipping the cookies in chocolate. It will give them a much cleaner appearance (and you won’t have to use up as much chocolate.
• Bake the cookies at a moderate temperature. Coconut can burn fairly easy, so 325 degrees Fahrenheit is just right here.
• Rotate pans during baking for even toasting.

 

Recipe has been updated. If you are interested in the previous recipe just leave a comment below and I can e-mail you the recipe.