Be it a normal weekend or a special occasion, coconut macaroons are one of my favorite recipes. They are lovely cookies dipped in white or black chocolate, looking good as a gift and tempting as a dish. You can have a batch in an hour and store them for days ahead. If you want everything in a bite – the bitter chocolate sauce, the crispy yet moist texture – this treat is a perfect choice!
What is Macaroon?
It’s a principle: the simpler something looks, the older its origin, and the macaroon doesn’t stray out of the path. Food historians claimed that this dessert had appeared since the 9th century in an Italian monastery. Since the ingredients are sort of basic and neutral, many variations were quickly adapted.
However, macaroons only started getting attention after they traveled to France and advanced to perfection. They also ranked top on the Jewish’s choices for the Passover as they required no flour, yeast, or baking soda.
In the 1890s, creative chefs added dried coconut shreds to the recipe and discovered our coconut macaroons, which easily gained adoration in Australia, Germany, The Netherlands, and the US. Unlike the original macaroons which resemble almond meringues due to the contrast between their crust and filling.
The genius idea of covering the macaroons with chocolate came from the Swiss, and who could have expected a simple idea to turn into an irreplaceable addition to the treat, making it much more elegant and decorative?
Ingredients for Coconut Macaroons
You will need all the supplies noted in the recipe below, but there are some ingredients that create the trademarks of our coconut macaroons.
- Shredded coconut: We need a large amount of it since it is responsible for the crispy yet fluffy texture of the macaroons. If your coconut isn’t crumb-like yet, you will have to pulse them with sugar using a food processor.
- Flour: It’s almost inevitable in every cake and cookie recipe! I choose all-purpose, unbleached, enriched flour for the effortlessly nice taste and extra nutrients.
- Sugar: It forms a thick liquid with the whites and binds our dry ingredients together. Honey is a great alternative, though a bit more expensive.
Furthermore, this recipe is the solution if you are in need of a gluten-free dessert.
How to make Coconut Macaroons?
1. Always preheat the oven so you won’t end up with a burnt exterior and an undercooked inside.
2. Mix in one ingredient after another. If you don’t have sweetened shredded coconut ready, consider making it by yourself with a food processor. The finer the shreds, the more compact your coconut macaroons will be.
3. Use a cookie scoop to get the same size for the round cookies and bake them well.
4. Dip the macaroons in melted chocolate and sprinkle them with sugar or candy.
There are plenty of ways for you to decorate your coconut macaroons. They are delicious even when served plain but it shouldn’t stop us from enhancing them!
- Add sprinkles to the dough for loaded macaroons.
- Mix 40g dried cranberries with the shredded coconut and use white chocolate for the drizzle.
- Top your chocolate sauce with an almond.
Expert Tips for Coconut Macaroons
- Coconut burns easily once it reaches the temperature limit, which you can control with an oven-safe thermometer. Don’t go any further than mild brown.
- Adding coconut will make the macaroons less dense.
- Use parchment paper and not wax paper, since wax paper might stick to the macaroons.
- Coconut macaroons can become an easy and pretty gift if you have just a paper bag and some dainty ribbons.
FAQs about Coconut Macaroons
Are Coconut Macaroons unhealthy?
Why would I introduce an unhealthy dish for you? However, macaroons still contain a remarkable content of fat and sugar, hence you should have 2 or 3 cookies only if you are strict about your calorie intake.
What is the difference between coconut macaroons and French macarons?
Although the names are almost the same, macarons and macaroons still differ in the main ingredients. Macaroons use shredded coconut while it’s an almond meal for macarons. Macarons’ shell resembles a sandwich embracing a creamy center, but macaroons are denser with a sauce dip. If you are interested in the linguistic origin, read more about it here!
Why did my coconut macaroons spread?
Flour is supposed to spread under the effect of heat, but nothing is good if they exceed the limits. You can try cooling the batch a bit before baking. Overmixing the batter or wrong amounts of flour can cause this problem as well.
How do you keep coconut macaroons crispy?
You need to refrigerate the macaroons so the chocolate drizzle settles. These treats will maintain their quality for a week at most if kept well in an airtight container.
Desserts You Can Try with an Oven
Let’s watch how I make my coconut macaroons for a better grasp before getting to work on it yourself!Print
Coconut Macaroons Recipe
Chewy, sweet, and flaky with coconut shreds, coconut macaroons have everything you are looking for in a dessert. Believe it or not, they are also incredibly simple to make.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Baking
1. Coconut Macaroons
- 2 egg whites
- 70g sugar (granulated)
- 190g coconut (sweetened, shredded)
- 30g flour (all-purpose, unbleached, enriched)
- A pinch of salt
- ½ tsp vanilla extract
- 30g chocolate
- Candy sprinkles
- Preparation: Preheat the oven to 170oC and line your baking tray with a silicone baking mat (or parchment paper).
- Crack the eggshell and carefully transfer the yolk back and forth, letting the white drip into a container. Remove any shell fragment left and put the unused yolks away (you can make a great omelet or egg scramble with them!).
- In a large mixing bowl, use a whisk to blend the egg whites with sugar until they form a viscous, bubbled substance.
- Add shredded coconut, flour, and vanilla extract before tossing them with the wet ingredients with a spatula. Be gentle and patient, we don’t want to overmix the dough.
- Put your rubber gloves on and scoop up a spoonful of the batter, rolling it into a small sphere until you finish up the dough to its very last bit (I have managed to shape 20 macaroons, but the size might vary for you!).
- Place them on the baking tray and let them bake at 170oC in half an hour.
- While waiting for the macaroons to bake and cool, chop the chocolate finely and melt it over low heat for a thick chocolate sauce.
- Dip the macaroons in the chocolate or drizzle the sauce over the tops and sprinkle them with powdered sugar or candy sprinkles for a festive look. Enjoy with hot chocolate or warm tea!
- You can try to substitute granulated sugar with coconut sugar, it has the highest chance to give your mixture the desired thickness.
- Check on the macaroons batch regularly and rotate the tray if needed, to ensure even baking.
- If you use a microwave for the sauce, put the chopped chocolate in a medium heat-proof container and melt with an increment of 15 seconds.
- Coconut macaroons can survive 3 – 4 days without and several weeks with the fridge. I don’t recommend storing desserts for too long, but you can always freeze them if necessary.
- Nutrition facts haven’t included sugar and candy sprinkles.
- Serving Size: Pieces
- Calories: 72kcal
- Sugar: 7.5g
- Sodium: 24mg
- Fat: 3.3g
- Saturated Fat: 2.8g
- Carbohydrates: 10.7g
- Fiber: 0.8g
- Protein: 0.9g
- Cholesterol: 0mg
Keywords: coconut macaroons
What are you going to do with these delicious and beautifully decorative coconut macaroons? Don’t forget to share your experience and thoughts with me after you try the recipe! If you want regular updates delivered straight to your mailbox, consider subscribing to my YouTube channel and turning the notifications for new videos on!