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Coconut Macaroons with Optional Chocolate Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 12 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Coconut Macaroons are chewy, sweet, and packed with shredded coconut for a satisfying treat. Lightly crisp on the outside and tender on the inside, these macaroons have a delicate vanilla and almond flavor. Optionally, you can dip them in melted semi-sweet chocolate for an extra indulgent touch. Perfect for a homemade dessert or a festive snack, they bake quickly and are simple to make with common ingredients.

Ingredients

Macaroon Ingredients

  • 4 large egg whites, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 4 and 3/4 cups (385g) chopped sweetened shredded coconut (a little less than one 14-ounce package)

Optional Chocolate Dip

  • Two 4-ounce semi-sweet chocolate bars (226g), finely chopped

Instructions

  1. Pulse Coconut: Pulse the sweetened shredded coconut in a food processor a few times to break it down into finer pieces for a tighter, more compact macaroon. Measure 4 and 3/4 cups after pulsing. If you don’t have a food processor, roughly chop the coconut on a cutting board.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and for even baking.
  3. Make Macaroon Mixture: In a large bowl, using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract on medium-high speed until foamy and the sugar is mostly dissolved, about 1 minute. Avoid over-beating. Fold in the chopped coconut evenly.
  4. Shape Macaroons: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons (approximately 30g) of the mixture and place on the prepared baking sheets at least 2 inches apart. For smaller cookies, use 1 tablespoon (18-20g) of mixture.
  5. Bake: Bake the macaroons in the preheated oven until they are lightly browned around the edges and tops, about 20 minutes. Rotate the baking sheets halfway through baking to ensure even color and cooking.
  6. Cool: Let the macaroons cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Use a thin spatula to help release any sticky bottoms gently.
  7. Optional Chocolate Dip: Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth. Dip the cooled macaroons into the melted chocolate and return them to the baking sheets. Allow the chocolate to set at room temperature or in the refrigerator.
  8. Storage: Store macaroons in an airtight container covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

  • Chopping the coconut finer helps the macaroons hold their shape better.
  • Do not overbeat the egg whites to prevent a dry texture.
  • Using parchment paper or silicone mats is crucial to prevent sticking due to the sugary nature of macaroons.
  • Chocolate dipping is optional but adds a delicious contrast to the sweet coconut.
  • Macaroons can be stored in an airtight container to maintain freshness.

Find it online: https://evelynscooking.com/coconut-macaroons-with-optional-chocolate-dip-recipe/