Coconut Macaroons
These delectable coconut macaroons, with their soft center and coconut crunch, are the perfect treat to sink your teeth into.
Ingredients
- 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
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.