Ingredients
- 5½ cups (400g) sweetened shredded coconut
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
- ¼ teaspoon salt
- 4 large egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Optional Chocolate Dip
- 6 ounces (170g) semi-sweet or dark chocolate, melted
- 1 teaspoon coconut oil (optional, for a smoother coating)
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat the oven to 325°F (165°C).
Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the shredded coconut, granulated sugar, flour, and salt.
Step 3: Add the Wet Ingredients
Add the egg whites, vanilla extract, and almond extract (if using).
Mix until all of the coconut is evenly coated and the mixture holds together when pressed.
Step 4: Shape the Macaroons
Using a cookie scoop or tablespoon, scoop the mixture into mounds and place them about 2 inches apart on the prepared baking sheet.
Gently press each mound together so it holds its shape.
Step 5: Bake
Bake for 20–25 minutes, or until the tops and edges are lightly golden brown.
Rotate the baking sheet halfway through baking for even browning.
Step 6: Cool
Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Optional Chocolate Dip
If desired, stir the coconut oil into the melted chocolate.
Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment-lined baking sheet.
Allow the chocolate to set completely before serving.
Tips for Success
- Use sweetened shredded coconut for the classic chewy texture.
- Do not overbake, as the cookies will continue to firm up while cooling.
- A cookie scoop helps create evenly sized macaroons.
- Let the cookies cool completely before dipping them in chocolate.
- Store the chocolate-dipped macaroons in a cool place until the chocolate has hardened.
Serving Suggestions
Enjoy Coconut Macaroons with:
- Hot coffee
- Espresso
- Black tea
- Hot chocolate
- Fresh berries
- Vanilla ice cream
- Chocolate sauce
Storage
Store the macaroons in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition (Per Macaroon, Approximate)
- Calories: 145
- Carbohydrates: 15g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 8g
- Fiber: 2g
- Sugar: 12g
- Sodium: 35mg
