How to make Coconut Macaroons? (Perfect little Treats)

• Food: Coconut Macaroon
• Writer: Nicolas Wilson
• Content-Type: Food Blog

These coconut macaroons are sure to please. I’m sure of it. For the past ten years, these chocolate-dipped macaroons have been my favorite holiday cookie.

Coconut macaroons (two o’s) are frequently mistaken for macarons (one o), the colorful and delicately layered French cookies. Both recipes call for egg whites, but that’s about all they have in common.

With subtle hints of honey (or maple syrup) and cinnamon, these macaroons have a rich coconut flavor and texture. While you are not required to dip them in chocolate, I strongly advise you to do so.

They’re the ideal little treat—satisfying and sweet without being overpowering.

In terms of preparation, these coconut beauties have a lot going for them. With their high-contrast exteriors, they look impressive, but they’re simple to put together.

You can easily fit them all on a single cookie sheet. Furthermore, they do not necessitate any artistic ability to decorate. Just dunk them in chocolate and be done. Can I get an amen?

These flourless cookies are naturally gluten-free. They both freeze well and ship well if you’re interested in mailing some homemade goodies to your loved ones. Below you’ll find the complete recipe, as well as step-by-step photos and a video.

Coconut Macaroon Ingredients

Note that this recipe doesn’t call for sweetened condensed milk. You could already have all of the ingredients in your pantry.

Shredded Unsweetened Coconut

This recipe, unlike typical macaron recipes, uses unsweetened shredded coconut. This offers us complete control over the sweetness level and eliminates the need for some needless preservatives.

You must choose your coconut carefully for this recipe to succeed. If you use sweetened shredded coconut in this recipe, it will add a lot of moisture and the result will be a disaster.

The mixture will be too dry if you use reduced-fat shredded coconut in this recipe. Make sure you don’t try to make shredded coconut from fresh coconut; it won’t work. Only unsweetened coconut will suffice! Let’s Do Organic is the brand I usually use.

Sugar

The best sugar to use is fine cane sugar. I try to use natural sweeteners whenever possible, but using only honey or maple syrup to sweeten these cookies would overpower the flavor, turn the cookies dark, and add too much moisture.

Cinnamon powder

Cinnamon adds a delicate warming note that complements the coconut and chocolate. It is technically optional, so you can leave it out if you like.

Whites of eggs

Egg whites are a must-have ingredient. These cookies get their structure and loft from them. In the morning, save the yolks and use them in scrambled eggs or omelets.

Maple syrup or honey

Decide on your fave! This recipe is made even more enticing by the addition of a flavor that you don’t generally find in macaroons.

Extract of vanilla

With coconut and chocolate, vanilla is a natural match.

Salt

Salt, as always, brings out the best in the other flavors. Without it, these macarons wouldn’t be nearly as thrilling.

Chips of semisweet or dark chocolate

You don’t have to dip these macaroons in chocolate, but if you do, they’ll be incredible. Chocolate and coconut are a match made in heaven.

Notes and Tips for Making Macaroons

This is an updated version of the decade-old Dark-Chocolate Dipped Macaroons recipe. Here’s what’s changed and why it’s changed:

It’s important to pay attention to how you blend the ingredients. It’s crucial to combine the egg whites with honey, vanilla, and salt.

The honey would otherwise clump up in the coconut. While this is less of an issue with maple syrup, which is runnier, this method ensures that the key flavorings are evenly distributed.

To get the best results, whip the egg whites. Whip the egg whites (together with the honey, vanilla extract, and salt) until firm peaks form. This procedure fills the egg whites with small air bubbles that give the cookies more lift.

Don’t worry if you don’t have a mixer. Even when I combined the components by hand without forceful mixing, I was really satisfied with the results.

The final product has a more rustic appearance (less domed, craggier edges), but it still tastes great.

Hand mixers beat faster than stand mixers, although they’re both swifts. My hand mixer took eight minutes to get stiff peaks, but my stand mixer (affiliate links) only took a few minutes. Because it’s easier to get out of the cabinet, I still prefer my hand mixer.

For professional-looking results, use a cookie scoop. Use a one-tablespoon cookie scoop if you have one. It’s the ideal cup for making uniformly sized-macaroon mounds. You can lightly compress the ingredients during this step, but don’t overdo it or your cookies will become dense.

To quickly harden the chocolate: Simply set the chocolate-dipped cookies on a tray that will fit in your refrigerator and chill for 10 minutes.

Do not keep the cookies in the refrigerator for an extended period; condensation droplets can form and leave marks as they evaporate.

Coconut Macaroons

Time to Prepare: 20 minutes 15 minutes to cook 35-minute total time Yield: 34 cookies

These coconut macaroons are a delicious dessert. They’re gluten-free and have a little honey or maple syrup flavor. If you want to go all out, dip them in chocolate (which I highly recommend)! Nearly 3 dozen tiny cookies are made from this recipe (34 cookies, by my count).

INGREDIENTS

• 8 ounces (3 cups) of unsweetened shredded coconut
• 1 cup sugar
• ½ teaspoon ground cinnamon
• 3 large egg whites
• 3 tablespoons honey or maple syrup
• 2 teaspoons vanilla extract
• ½ teaspoon fine salt
• 1 cup (6 ounces) semisweet or dark chocolate chips

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit (180 degrees Celsius). To keep the macaroons from sticking to the pan, line a large, rimmed baking sheet with parchment paper.
2. Combine the coconut, sugar, and cinnamon in a medium mixing bowl and stir to combine. Remove from the equation.
3. In a separate mixing bowl (if using a hand mixer) or in the bowl of your stand mixer fitted with the whisk attachment, combine the egg whites, honey, vanilla, and salt. At high speed, whisk the egg whites until firm peaks form (if baking at an altitude above 3,000 feet, whip only until soft peaks form).
4. Transfer the egg whites to the coconut bowl with a silicone spatula. Gently fold the egg whites into the coconut mixture until fully incorporated (do not overwork the egg whites or they will deflate).
5. Scoop out about 1 tablespoon of the coconut mixture at a time with a cookie dough scoop or your hands, and gently scrunch it into a round-ish shape (try not to pack the mixture down much if you can help it). Place each macaron on the baking sheet that has been prepared. Because these cookies don’t spread much, you may pack them in tightly. Gently push stray chunks of coconut back into the mounds to clean up any rough edges.
6. Place the baking sheet on the oven’s center rack and bake for 14 to 15 minutes, or until the tops are faintly golden brown. Allow the baking sheet to cool completely on a cooling rack.
7. Melt the chocolate chips when the cookies have completely cooled. I find it simplest to melt the chocolate in 20 to 30-second intervals in the microwave, stirring after each. You can also melt the chocolate in a glass bowl over softly simmering water or in a double boiler. Remove the chocolate chips from the pan after they have completely melted.
8. Prepare a fresh sheet of parchment paper. Dip half of each macaroon into the melted chocolate sideways. Allow the chocolate to solidify on the parchment. Place the baking sheet in the refrigerator for 10 minutes to speed up the process; don’t leave the cookies in there for too long or the chocolate will start to condense.
9. Leftover cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 6 months.

NOTES

• MAKE IT GLUTEN-FREE: As written, this dish is naturally gluten-free. If necessary, make sure your ingredients are gluten-free certified.
• NOTE ON SHREDDED COCONUT: Make sure you’re using unsweetened shredded coconut instead of the more typical sweetened shredded coconut. Only unsweetened works in this recipe. I was able to utilize the Enjoy Life brand of unsweetened shredded coconut with ease.