Coconut Macaroons
The ultimate comfort food, Coconut Macaroons are chewy on the inside and crispy on the outside. These easy weeknight treats will satisfy your sweet cravings and are perfect for any occasion. Make them tonight and experience the joy of homemade cookies!
Equipment
- Wooden Spoon
- Frying Pan
- Large Pot
- Baking Sheet
- Oven
Ingredients
- 2 cups unsweetened shredded coconut
- 1/4 teaspoon kosher salt
- 4 egg whites
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees. This ensures the cookies bake evenly and develop that lovely golden color.
- In a large mixing bowl, preferably a metal one, beat the egg whites and kosher salt together until stiff peaks form. This should take about five minutes. You want to see those peaks standing tall and firm.
- Gently fold in the unsweetened shredded coconut, sugar, and vanilla into the whipped egg whites. Be careful not to deflate the egg whites too much; a little folding goes a long way.
- Line a baking sheet with parchment paper or a silpat mat. Using a tablespoon, scoop out about two tablespoons of the batter and place it on the prepared baking sheet. If you want a neat shape, you can use cookie cutters to shape the batter before removing the cutter.
- Bake the cookies in the preheated oven for about 15 minutes. You’re looking for a beautiful golden color on the tops of the macaroons, which indicates they’re done.
- Once baked, remove the Coconut Macaroons from the oven and allow them to cool completely on the parchment paper. This step is important to help them set properly.
- While the cookies are cooling, melt the chocolate chips. You can do this in a microwave for thirty seconds or using a double boiler. Stir until smooth and allow it to cool slightly.
- Once the Coconut Macaroons are cool, use a spoon or fork to drizzle the melted chocolate over the top in a zigzag pattern. This adds a lovely aesthetic and extra flavor.
- Allow the chocolate to set before serving or enjoying. You can store them in an airtight container for a few days, but I bet they won't last long!
Notes
- Tip 1: Store any leftovers in an airtight container at room temperature for up to five days. They may lose some crispness but will still be delicious!
- Tip 2: You can freeze your Coconut Macaroons for up to three months. Just make sure they are fully cooled and layered with parchment paper.
- Tip 3: Serve them with a hot cup of coffee or tea for a delightful afternoon treat.
- Tip 4: For a chocolate twist, add cocoa powder to the mix or dip the macaroons entirely in melted chocolate.
- Tip 5: Mix in chopped nuts like almonds or pecans for an added crunch and flavor.