These easy-to-make Coconut Macaroons are super moist and chewy and if you want to make them even more decadent and delicious, try dipping the bottoms in some dark chocolate. I promise they will quickly disappear!!
What the heck Cindy!! You’re posting yet another coconut recipe this month? Yep, I just can’t help myself. If you happen to not be a fan of coconut I apologize for my coconut recipe frenzy, and I promise to take a coconut break after this week, but coconut is a necessary part of Easter. Right? If you love coconut or the combo of coconut and dark chocolate, you’ll love these Coconut Macaroons.
Let’s talk about this recipe. Chances are you’ve seen a lot of Coconut Macaroon recipes that call for using sweetened condensed milk. Not this one! Don’t get me wrong. I love sweetened condensed milk, but in this recipe, I like the use of simple egg whites. The egg whites act as a binding agent and add moisture at the same time. Using egg whites versus sweetened condensed milk gives the coconut flavor a chance to really shine through and be the main star in this recipe.
The perfect Coconut Macaroon is slightly crispy on the outside, but not over-baked. The inside is soft, moist, and chewy.
Below are my tips for making perfect Coconut Macaroons…
- Make sure to use the correct ratio of egg whites to coconut. The egg whites are the binding agent. They hold the coconut together.
- Use pure extract. Almond extract lends a great complement to coconut. If you don’t have almond extract, use vanilla but make sure it’s pure, not imitation.
- Measure the coconut mixture with a measuring spoon. Don’t eyeball it. Coconut toasts quickly and can also go from toasted to burnt very quickly. If some of the cookies are smaller than others, they will burn on top before the other cookies get done. I used a scant tablespoon of the mixture for each mound.
- Once you measure and place the mounds of mixture onto the cookie sheet, use your fingers or a spoon and go around the outside edges of each mound, tucking in any stray or long pieces of coconut that are sticking out. This is important because those stray pieces that are sticking out and away from the mound will brown quicker and burn before the rest of the cookie is baked through.
- Don’t over-bake the cookies. I see recipes where the coconut is really brown on top. Once the cookies are cooled they become too hard and actually crunchy on the outside. As soon as some of the flakes of coconut are starting to brown lightly on top, and the bottoms of the cookies are light brown, remove them from the oven.
Now let’s talk chocolate!!
If you really want to make these cookies extra decadent, dip them in chocolate. It’s super easy. For this recipe, I melted a 4-ounce bar of bittersweet Ghirardelli chocolate in the microwave and simply dipped the bottom of each macaroon in the chocolate. I allowed them to set for a few minutes until the chocolate was firm. That simple!!
In case you missed my last couple of coconut recipes, check them out…
These Coconut Macaroons are the real deal. Made with pure ingredients, (no sweetened condensed milk), they are chewy, moist and delicious. To make them even more decadent, try dipping the bottoms in dark chocolate. I promise they will quickly disappear!
FOR THE COOKIES
- 1 7-ounce package sweetened flaked coconut
- 1/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg whites
- 1/4 teaspoon almond extract
FOR THE CHOCOLATE
- 1 4-ounce bar Ghiradelli bittersweet chocolate
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
FOR THE COOKIES
- Add the coconut, flour, sugar, and salt to a medium bowl and stir until well combined. Add the egg whites and almond extract and mix well.
- Drop the mixture by scant tablespoons, 2 inches apart, onto the prepared cookie sheets. Using a spoon or your fingers, lightly go around each mound of the coconut mixture, tucking in any long stray pieces of coconut. These stray pieces tend to over brown or burn before the rest of the cookie gets done. Bake the cookies for about 22-25 minutes until the tops are just beginning to turn golden brown. Do not over bake them. You want them to be chewy but not hard. Transfer the cookies to a wire rack to cool.
FOR THE CHOCOLATE
- Break the chocolate into pieces and transfer to a small bowl. Microwave for 30 seconds, stir once, and microwave for 20 to 30 more seconds.
- Dip the bottom and bottom edge of each cookie into the melted chocolate and transfer to a parchment lined cookie sheet until the chocolate has set. You can also place them in the refrigerator if you want them to set up quickly.
- Store the cookies in an airtight container. Cookies will stay fresh for up to 5 days. They also freeze well.
If you don’t have almond extract, you can substitute 1/2 teaspoon vanilla extract.
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