Coconut Macaroons are one of my favorite cookies. They look fancy, but are actually super simple to make, don't require you to chill the dough, and always bake beautifully. They make a lovely gift for the holidays and are a unique addition to any cookie platter.
INGREDIENTS
- 14 oz. Shredded, Sweetened Coconut
- ¾ C. Granulated Sugar
- 6 Tbsp. All Purpose Flour
- ¼ tsp. Kosher Salt
- 4 Lg. Egg Whites
- 2 tsp. Vanilla Extract
- 1 C. Good Quality Dark Chocolate
INSTRUCTIONS
Step 1: Gather all of the ingredients and preheat your oven to 325℉. Line 2 baking sheets with parchment paper and set aside.
Step 2: In a stand mixer fitted with the wire whisk attachment, whip egg whites and vanilla extract until light and fluffy, and soft peaks form. The egg whites should hold their shape with a slight droop.
Step 3: In a separate mixing bowl, blend together the coconut, sugar, flour and salt. Gently fold in the whipped egg whites and stir to combine.
Step 4: Using a small cookie scoop, portion the mixture out onto prepared baking sheets. Cookies will not spread but leave a little space in between.
Step 5: Bake in your preheated oven for about 20 minutes, until the tops of the macaroons are lightly toasted golden brown. Remove macaroons from the baking pans* and allow to cool on a baking rack.
*Do not discard your parchment paper, as you'll need it for the next step.
Step 6: Once macaroons have cooled completely, melt your chocolate in the microwave in small increments (20-30 seconds, then stir) until smooth. Brush or dip a small layer of melted chocolate onto the bottom of each, then place, chocolate-side down, onto the same parchment-lined baking sheet.
Place the pan in the refrigerator for 10-15 minutes for the chocolate to set.
Macaroons should be stored in an air-tight container at room temperature for up to one week.
If making more than a week in advance, complete all steps (less dipping them in chocolate), and freeze, uncovered, on a baking sheet for about 30 minutes and up to one hour. Move frozen macaroons to an airtight Ziploc bag and store in the freezer until ready to serve. Bring macaroons back to room temperature before dipping in chocolate and allow to set.
Chocolate Dipped Coconut Macaroons
Equipment
- Kitchen-Aid Mixer with Wire Whisk Attachment
- Medium Mixing Bowl
- Rubber Spatula
- 2 Parchment Lined Sheet Pans
- Small Cookie Scoop
- Baking Rack
- Microwave Safe Glass Measuring Cup or Bowl
- Pastry Brush optional
Ingredients
- 14 oz. Shredded, Sweetened Coconut
- ¾ C. Granulated Sugar
- 6 Tbsp. All Purpose Flour
- ¼ tsp. Kosher Salt
- 4 Lg. Egg Whites
- 2 tsp. Vanilla Extract
- 1 C. Good Quality Dark Chocolate
Instructions
- Gather all of the ingredients and preheat your oven to 325℉. Line 2 baking sheets with parchment paper and set aside.
- In a stand mixer fitted with the wire whisk attachment, whip egg whites and vanilla extract until light and fluffy, and soft peaks form. The egg whites should hold their shape with a slight droop.
- In a separate mixing bowl, blend together the coconut, sugar, flour and salt.
- Gently fold in the whipped egg whites and stir to combine.
- Using a small cookie scoop, portion the mixture out onto prepared baking sheets. Cookies will not spread but leave a little space in between.
- Bake in your preheated oven for about 20 minutes, until the tops of the macaroons are lightly toasted golden brown. Remove macaroons from the baking pans* and allow to cool on a baking rack.*Do not discard your parchment paper, as you'll need it for the next step.
- Once macaroons have cooled completely, melt your chocolate in the microwave in small increments (20-30 seconds, then stir) until smooth. Brush or dip a small layer of melted chocolate onto the bottom of each, then place, chocolate-side down, onto the same parchment-lined baking sheet. Place the pan in the refrigerator for 10-15 minutes for the chocolate to set.
- Macaroons should be stored in an air-tight container at room temperature for up to one week.
