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Coconut Macaroons with Optional Chocolate Dip Recipe

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4.1 from 12 reviews

These classic Coconut Macaroons are chewy, sweet, and deliciously coconutty cookies perfect for any occasion. Made with whipped egg whites, sugar, and shredded coconut, these macaroons hold their shape beautifully and have a delightful texture. Optionally dipped in melted semi-sweet chocolate, they add an extra layer of indulgence. Easy to prepare and baked to golden perfection, they make a wonderful treat for coconut lovers.

Ingredients

Macaroon Ingredients

  • 4 large egg whites, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla flavoring
  • 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. Prepare the coconut: Pulse the shredded coconut in a food processor a few times to break it down into finer pieces which will help the macaroons hold their shape better. If you don’t have a food processor, roughly chop the coconut using a knife on a cutting board. After processing, measure out 4 and 3/4 cups of chopped coconut.
  2. Preheat the oven and prepare baking sheets: Heat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  3. Mix wet ingredients: In a large bowl, use a handheld or stand mixer with a whisk attachment to beat the egg whites, sugar, vanilla flavoring, and almond extract together on medium-high speed until the mixture is foamy and the sugar has mostly dissolved, about 1 minute. Avoid over-beating.
  4. Fold in coconut: Gently fold the chopped coconut into the egg white mixture until it’s evenly moistened and combined.
  5. Scoop the macaroons: Using a medium cookie scoop or spoon, form mounds of about 1.5 tablespoons (approximately 30g) of the mixture and place them on the prepared baking sheets, spacing them at least 2 inches apart. For smaller macaroons, use 1 tablespoon (18-20g) per cookie.
  6. Bake: Place the trays in the oven and bake for about 20 minutes, until the edges and tops are lightly browned. Rotate the pans halfway through baking to ensure even cooking.
  7. Cool: Let the macaroons cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely. Use a thin spatula to lift them off the parchment or baking mat if the bottoms are sticky.
  8. Optional chocolate dip: Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring after each until fully melted. Dip the cooled macaroons into the chocolate and place them back onto the baking sheets. Let the chocolate set in the refrigerator or at room temperature.
  9. Storage: Store macaroons covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Pulsing the coconut in a food processor creates a tighter, more compact macaroon.
  • Always line baking sheets with parchment paper or silicone mats to prevent sticking.
  • If you don’t have a food processor, roughly chopping the coconut works as an alternative.
  • Chocolate dipping is optional but highly recommended for extra flavor.
  • Use a thin spatula to gently release the macaroons from the baking surface after cooling.
  • Ensure egg whites are at room temperature for better volume when whipped.

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