These coconut macaroons are chewy, sweet, and full of coconut flavor! With just a few simple ingredients, they’re easy to whip up and perfect for satisfying your sweet tooth.
Honestly, I can’t stop popping these little bites of joy! They’re great for sharing, but good luck keeping them around long enough. 😉 Just bake, cool, and enjoy!
Key Ingredients & Substitutions
Sweetened Shredded Coconut: This is the star ingredient, giving the macaroons their signature flavor and texture. If you want to reduce sugar, you can find unsweetened shredded coconut and adjust the sugar in the recipe accordingly.
Granulated Sugar: The sugar adds sweetness and helps with the texture. For a less sugary option, you can use coconut sugar or a sugar substitute like stevia, but keep in mind that this might change the final flavor slightly.
Egg Whites: These are crucial for binding the mixture together and helping it hold its shape. If you’re avoiding eggs, try using aquafaba (the liquid from canned chickpeas) as a substitute. Use about 3 tablespoons of aquafaba for each egg white.
Vanilla Extract: This adds a nice flavor depth, so don’t skip it! To mix it up, you can use almond extract for a different taste. Just remember it’s stronger, so use a little less—about 1/2 teaspoon.
Semi-sweet Chocolate: The chocolate dip is optional, but it adds a delicious finish. If you prefer white chocolate or dark chocolate, feel free to swap it out. Just melt it the same way as the semi-sweet chocolate!
How Do I Get My Macaroons to Hold Their Shape?
The trick to making sure your macaroons hold their shape lies in mixing the ingredients just enough. After combining everything, avoid overmixing, as that can lead to a wet mixture. This is where texture becomes important.
- Use your hands to form the mounds gently; too much pressure will make them dense.
- Leave space between each mound on the baking sheet. They will spread a bit while baking.
- For a consistent shape, consider using a small ice cream scoop to portion out the mixture.
Letting them cool completely on the baking sheet helps them set nicely and hold their shape even better!
The Best Coconut Macaroons
Ingredients You’ll Need:
For The Macaroons:
- 3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Dipping (optional):
- 8 ounces semi-sweet chocolate, for dipping
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20-25 minutes for baking. If you choose to dip the macaroons in chocolate, add an additional 15 minutes for cooling. So in total, you’re looking at around 45-50 minutes to enjoy these delicious treats.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (160°C). While it heats up, line a baking sheet with parchment paper—a great way to prevent sticking and to make cleanup easier!
2. Mix the Ingredients:
In a large bowl, combine the sweetened shredded coconut, granulated sugar, egg whites, vanilla extract, and salt. Mix everything well until it’s all blended together nicely. Shouldn’t take long!
3. Form the Macaroons:
Using your hands (feel free to get a little messy!), scoop out about 2 tablespoons of the coconut mixture and shape it into a mound. Place each mound on the prepared baking sheet, making sure to leave some space between them so they can expand while baking.
4. Bake to Perfection:
Now it’s time to bake! Place the baking sheet in the preheated oven and let the macaroons bake for about 20-25 minutes, or until they look golden brown on top. Your kitchen will smell amazing!
5. Cooling Time:
Once they’re baked, carefully take them out of the oven and let them cool completely on the baking sheet. This step is important, so be patient!
6. Optional Chocolate Dipping:
If you want to add a chocolatey touch, melt the semi-sweet chocolate in a microwave-safe bowl or using a double boiler. Dip the bottoms of each macaroon into the melted chocolate, letting the excess drip off. Place them back on the parchment-lined baking sheet.
7. Set the Chocolate:
Allow the chocolate to set completely at room temperature. If you’re in a hurry, pop the macaroons in the refrigerator for about 15 minutes to speed up the process.
8. Serve and Enjoy:
Once the chocolate has set, your delicious coconut macaroons are ready to be served! Enjoy them as a snack or treat with friends and family.
Can I Use Unsweetened Coconut Instead of Sweetened?
Yes, you can use unsweetened shredded coconut, but you’ll need to adjust the sugar. Add about 1/4 to 1/2 cup of sugar to achieve the desired sweetness. Keep in mind that the texture may vary, so you might need to experiment a bit!
Can I Make Coconut Macaroons Without Eggs?
Absolutely! You can substitute the egg whites with 1/4 cup of aquafaba (the liquid from canned chickpeas) for a vegan version. Just whip the aquafaba until it forms soft peaks, then fold it into the coconut mixture gently.
How to Store Leftover Macaroons?
Store leftover macaroons in an airtight container at room temperature for up to a week. If you live in a humid environment, it’s best to refrigerate them to keep them fresh. Just let them come to room temperature before serving!
Can I Freeze Coconut Macaroons?
Yes, coconut macaroons freeze well! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!
