Coconut Macaroons bring delightful sweetness to any occasion. I love their crispy edges and chewy centers. They are perfect for quick snacks or dessert tables.
Contents
Easy coconut macaroon recipe
Coconut macaroons are made from shredded coconut, sugar, and egg whites. It is a popular dessert or snack, especially during Passover and Christmas. These cookies have a crispy and slightly caramelized outer layer and a soft and moist filling.
These macaroons and French macarons are cousins. They share a similar meringue base. However, macaroons use desiccated coconut instead of ground almonds. They are easier to make and require little preparation. Their measurements do not need to be exact. The egg whites do not need to be whipped to stiff peaks.
Macaroons are naturally nut, dairy, and gluten-free. They offer a light, airy alternative to heavier cakes and other desserts. You can enjoy these treats with piña coladas, a bubbly coconut cocktail, a macaroon cookie cocktail, or a vegan latte.
For more flavors, top the macaroons with a chocolate drizzle or pineapple sauce. Almonds give a crunchy texture, while whipped cream makes macaroons extra indulgent when served with fruits.
Here is how to make chocolate coconut macaroons.
Coconut Macaroons
Nutrition
Ingredients
- 3 egg whites
- 75 g caster sugar
- 175 g desiccated coconut
- A few drops of Vanilla essence
- A sprinkle of salt
- 40 g dark chocolate dairy free
Instructions
- Preheat the oven to 160oC. Grease a flat baking tray and line with baking parchment.
- Whisk the egg whites in a large bowl until foamy, then add the caster sugar, vanilla essence and a dash of salt. Whisk until the mixture is thick and glossy, but not so that it is stiff.
- Tip in the desiccated coconut and fold in with a spoon until it is all combined.
- With wet hands (to stop the mixture sticking to them – otherwise you get into a real mess!) scoop up about half a handful of the mixture and mould into a small dome, then place onto the baking sheet. Continue until you have used up all the mixture – it should make about 8 macaroons.
- Bake for 15-20 mins, or until the macaroons are going golden-brown.
- Remove baking parchment, with macaroons attached, and place onto a wire rack to let the macaroons cool.
- Once cool, use a palette knife to carefully remove the macaroons from the parchment. Melt the chocolate in a bowl over a pan of boiling water, then use a small spoon to drizzle the chocolate over the macaroons.
Notes
Similar Recipes:
Variations
Coconut macaroons can be customized in numerous ways. Here are several delicious variations to try:
- Coconut Raspberry Macaroons incorporate raspberries into the base for fruity flavor. Raspberry tartness complements coconut sweetness perfectly.
- Almond Infusion adds almond extract for a nutty flavor.
- Citrus zest infuses macaroons with a refreshing aroma.
- Nutty Variations mix dried fruits and nuts for enhanced texture.
- Chocolate-Dipped Macaroons dip baked macaroons in melted chocolate for richness.
- Filipino Versions are lighter and softer than regular macaroons. This version uses coconut, butter, sugar, eggs, and condensed milk.
- Chocolate Coconut Cherry Macaroons add mini chocolate chips and diced cherries to the batter.
- Healthy Versions replace sugar with monk fruit sweeteners for a healthier version.
I can’t believe these cookies are allergen-free! They look so indulgent. Definitely adding this recipe to my baking rotation.