Name: Coconut Macaroons
Prep time: 10 min
Cook time: 15 h 15 min
Total time: 15 h 25 min
Yield: 24 macaroons
Cuisine: American
Ingredients: 2 cups unsweetened coconut; 0.25 tsp kosher salt; 4 egg whites; 0.25 cup sugar; 1 tsp vanilla; 0.5 cup chocolate chips

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Coconut Macaroons

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Ingredients

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Instructions

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Instructions

Preheat oven to 350 degrees.

In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff, mountain like peaks form, about 5 minutes or until they have stiff peaks.

Fold in the remaining ingredients until just incorporated (the egg whites will deflate quite a bit).

Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a spoon to even it out. Remove the cookie cutter before baking).

Bake for 15 minutes or until golden, remove from oven and allow coconut macaroons to cool fully on the parchment or silpat.

While the cookies are baking melt chocolate chips in a microwave for 30 seconds or in a bowl over a sauce pan of boil water stirring occasionally. Allow the melted chocolate to cool.

Using a spoon or fork, drizzle the cookies with the chocolate in a zig zag pattern.

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Tips & Tricks (5)

Room Temperature Egg Whites 🥚
Bring egg whites to room temperature before whipping to achieve maximum volume and stability, resulting in lighter, airier macaroons with better structure.
Toast Your Coconut First 🥥
Lightly toast unsweetened coconut in a 325°F oven for 5-7 minutes before folding into the mixture to deepen flavor and reduce moisture content for crispier exteriors.
Stabilize with Cream of Tartar 💫
Add 1/4 teaspoon cream of tartar per egg white when beating to stabilize the meringue and prevent weeping or deflation during baking.
Temper Chocolate Properly 🍫
Melt chocolate chips slowly using a double boiler or 50% power in the microwave (stirring every 15 seconds) to prevent seizing and ensure a smooth, glossy chocolate coating.
Chill Before Dipping ❄️
Refrigerate baked macaroons for at least 30 minutes before dipping in chocolate so the coating sets quickly and adheres evenly without melting the delicate coconut interior.