Coconut Macaroon

A good Coconut Macaroon is an irresistible thing. You can’t stop having just one. These are perfect cookies which are soft and chewy in the interior and crunchy and coconuty and flaky on the exterior. The best part of baking Coconut Macaroon is that it is a one bowl recipe and the cookies are ready in 30 minutes. No chilling the dough and no kneading required.

ARE MACARONS AND MACAROONS THE SAME?

No, both are different.

Macarons are meringue based cookies made from almond flour, egg whites and sugar. They are filled with a delicious filling of buttercream, ganache or fruit jam. Macarons are delicate , and have an egg like crust and meringue inner texture. Whereas Macaroons are coconut based cookies with chewy interior and crunchy exterior.

I have dipped mine in chocolate and added an almond flake and WHY NOT? Who does not love chocolate? But you can keep it plain (we won’t judge you for it?). But the bottom line is that these Coconut Macaroons are simply delicious.

If you are new to Baking, please read my Baking Basics blog post. You will find the answers to all your Basics questions. Or you can always write to us with your queries.

Coconut Macaroon

Recipe by Samrudhi MaheshCourse: Dessert, bakingCuisine: WorldDifficulty: Easy

Servings

20-25

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Soft and chewy inside and crunchy on the outside coconut cookies.

Ingredients

• 3 cups sweetened, shredded coconut

• 4 large egg whites

• 1/2 cup granulated sugar

• 1 teaspoon vanilla or almond extract

• 1/4 teaspoon salt

• 1 cup of dark chocolate chips (check notes for more info)

• Almonds flakes for decoration

Directions

• Set the oven for preheating to 350°F.
• In a bowl add the egg whites, sugar, vanilla extract, and salt. Whisk until the whites and sugar are completely combined and the mixture is frothy.
• Add the coconut and stir until the coconut is evenly moistened.
• Line a baking sheet/ tray with a silicone baking mat or parchment paper. With a tablespoon, scoop the coconut mixture into small balls .Space them an inch or so apart on the baking sheet.
• Bake the macaroons at 350°F until golden-brown, 15 to 20 minutes.
• Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Macaroons stay fresh at room temperature for up to 3 days in an airtight container or in the refrigerator for up to 1 week.
• Dipping the macaroons in chocolate. This is an optional step: Melt the chopped chocolate in a double boiler (carefully!) Or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cooled coconut macaroon in the melted chocolate and add an almond flake on it. Place them back onto the baking sheets. Allow chocolate to set in the refrigerator for a few minutes.

Notes

• For a deep coconut flavor and extra-crispy macaroons, spread the coconut on a baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
• You can use any type of chocolate chips for dipping the macaroons. Milk, white chocolate will work as well. Or no chocolate works too.
• You can dip the entire base of macaroons too instead of dipping half (like the way I did).
• I love them as bite sized cookies so I have made them small. You can make larger cookies as well.

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STORAGE

Macaroons can be kept in an airtight container for up to 1 week.

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