Name: Easy Coconut Macaroons Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 26 servings
Cuisine: American
Ingredients: 4 egg whites; 1 cup granulated sugar; 0.25 tsp sea salt; 3 cups unsweetened shredded coconut; 0.333 cup almond flour; 1 tsp vanilla extract; 1 cup dark chocolate chips

From the Cook

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Easy Coconut Macaroons Recipe

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Ingredients

Warning0 allergens identified

Easy Coconut Macaroons Recipe

4 egg whites

1 cup granulated sugar

¼ tsp sea salt

3 cups unsweetened shredded coconut

⅓ cup almond flourmay be substituted with gluten free 1 to 1 flour or all purpose flour if not gluten intolerant

1 tsp vanilla extract

1 cup dark chocolate chipsoptional; use dairy free if lactose intolerant

Instructions

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Instructions

Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.

Place the egg whites and sugar in a large sauce pan and heat over low heat until the sugar has melted and the mixture is lukewarm, about 3 minutes. Add the coconut, almond flour and salt and stir over medium heat just until the dough starts to pull from the side, about 1 minute. Remove from heat and stir in the vanilla.

Using a 1 1/2″ cookie scoop, scoop out the dough and place on the prepared baking sheets about 2″ apart. Bake for 12-15 minutes or until lightly golden, rotating the pans from top to bottom and front to back halfway through baking time. Remove from heat and cool completely on a wire rack.

Place the chocolate chips in a heat proof bowl and microwave for 1 minutes. Stir, and cook another 30 seconds if necessary. Stir until the chocolate is completely melted.

Dip the bottom of each cookie in the melted chocolate and shake off any excess. Place on the parchment lined baking sheet until set. You can place the cookies in the refrigerator to help the chocolate set faster. Enjoy!

Nutrition

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Tips & Tricks (5)

Room Temperature Egg Whites 🥚
Bring egg whites to room temperature before whipping to achieve maximum volume and stable peaks, which creates airier, lighter macaroons with superior texture.
Toast Your Coconut First 🥥
Lightly toast the unsweetened shredded coconut in a dry skillet for 2-3 minutes before mixing to intensify flavor and reduce moisture, preventing soggy cookies.
Fold, Don't Stir 🪡
Gently fold the coconut mixture into the whipped egg whites using a spatula rather than stirring to preserve the airy structure and ensure pillowy-soft results.
Chill Before Baking ❄️
Refrigerate your piped macaroon mixture for 15-20 minutes before baking to help them hold their shape and develop a lovely chewy center with crispy edges.
Temper Chocolate Correctly 🍫
Melt dark chocolate chips and let them cool slightly before dipping to achieve a thin, snappy chocolate shell that sets beautifully without cracking or blooming.