Coconut Macaroons

 

These delectable coconut macaroons, with their soft center and coconut crunch, are the perfect treat to sink your teeth into.
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Table of Contents
  1. Coconut Macaroons Ingredients
  2. How to Make This Coconut Macaroons Recipe
  3. How To Serve
  4. Storage
  5. Frequently Asked Questions:
  6. MORE RECIPES YOU’LL LOVE
  7. JUMP TO RECIPE

These easy-to-make, chewy coconut macaroons will have you dreaming of the tropics with every bite. Sweet and soft, with a delicious coconut flavor and satisfying crunch, you will not believe how amazing these cookies are until you try them.

Coconut Macaroons Ingredients

You’ll need:

  • 4 large egg whites
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 14 ounces sweetened, shredded coconut
  • 2 tablespoons all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon shortening

Substitutions and Additions

GLUTEN FREE: Macaroons can be made gluten-free by simply omitting the flour altogether. The flour adds just a hint of chewy texture, but the coconut macaroon cookies are almost the same in both taste and texture without the flour.  

CHOCOLATE: Dark chocolate could also be used in place of semi-sweet to dip the bottoms of these easy coconut macaroons.

How to Make This Coconut Macaroons Recipe

STEP ONE: Preheat the oven to 325°F. Line two baking sheets with parchment paper.

STEP TWO: In the bowl of a stand mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).

PRO TIP: Room-temperature egg whites create more volume when whisked. I like to use room-temperature eggs for this recipe, though I’m not sure it makes any noticeable difference.

STEP THREE: Use a spatula to fold the coconut and flour into the egg white mixture.

STEP FOUR: Use a 1½ tablespoon medium cookie scoop or a rounded spoon to drop compact balls of the coconut mixture onto the prepared baking sheets.

STEP FIVE: Bake for approximately 25 minutes, rotating the pans during baking, until the cookies are golden brown.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

STEP SIX: After 1-2 minutes, transfer cookies to a cooling rack and cool completely.

STEP SEVEN: In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.  

STEP EIGHT: Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place a dipped cookie on a sheet of parchment paper on a baking sheet.  

PRO TIP: If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Or you can simply microwave the chocolate and shortening in a heatproof bowl in 30-second intervals, stirring between intervals, until fully melted.

STEP NINE: Allow the chocolate to set. You can place the cookie sheet in the fridge for a few minutes to help it set quicker.

How To Serve

These perfect coconut macaroons will be a winner with the whole family for an afternoon snack. Add a warm and cozy homemade hot chocolate or homemade pumpkin spice latte to wash the cookies down.

For more recipes for classic cookies, our peanut butter cookies and thumbprint cookies are as classic as they come.

Storage

ON THE COUNTER: Store this chewy cookie in an airtight container on the countertop for 4-5 days.

IN THE FREEZER: You can also freeze these easy macaroons in an airtight container for up to 3 months.

This easy cookie is such a classic treat full of flavor and crunch. With a soft center, you will love sinking your teeth into these coconut macaroons. You may want to double the batch, as we guarantee they won’t last long.

Frequently Asked Questions:

Q: Can I freeze these chocolate coconut macaroons?

A: These coconut cookies will keep well in the freezer for up to three months.

Q: Do I have to store the cookies in the fridge?

A: This simple recipe will be fine in an airtight container on the counter for up to five days.

Q: What can I do with leftover egg yolks?

A: Leftover egg yolks can be stored in an airtight container in the fridge for 2 to 4 days. Use them in scrambled eggs or an omelet, so they don’t go to waste.

MORE RECIPES YOU’LL LOVE

Coconut Macaroons

These delectable coconut macaroons, with their soft center and coconut crunch, are the perfect treat to sink your teeth into.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 30 cookies

Ingredients
  

  • 4 large egg whites
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • 14 ounces sweetened shredded coconut
  • 2 tablespoons all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon shortening

Instructions
 

  • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  • In the bowl of a standing mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).
  • Use a spatula to fold the coconut and flour into the egg white mixture.
  • Use a 1 ½ tablespoon cookie scoop or a rounded spoon to drop compact balls onto prepared baking sheets.
  • Bake for approximately 25 minutes, rotating the pans during baking, until cookies are golden brown.
  • After 1-2 minutes, transfer cookies to a cooling rack and cool completely.
  • In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.
  • Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place a dipped cookie on a sheet of parchment paper on a baking sheet.
  • Allow the chocolate to set (place the baking sheet in the fridge for a few minutes to help it set more quickly.)

Notes

If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Or you can simply microwave the chocolate and shortening in 30-second intervals, stirring between intervals, until fully melted.
Room temperature egg whites create more volume when whisked. I like to use room-temperature eggs for this recipe, though I’m not sure it makes any noticeable difference.
Macaroons can be made gluten-free by simply omitting the flour altogether. The flour adds just a hint of chew that I prefer, but the macaroons are almost the same in both taste and texture without the flour.
PRO TIP: Room-temperature egg whites create more volume when whisked. I like to use room-temperature eggs for this recipe, though I’m not sure it makes any noticeable difference.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
PRO TIP: If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Or you can simply microwave the chocolate and shortening in a heatproof bowl in 30-second intervals, stirring between intervals, until fully melted.

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