This coconut macaroons recipe uses coconut pieces, egg whites, flour, and chocolate dipping.
Growing up, coconut macaroons was a dessert that my mother made quite often. As such, I learned to make it at a very young age. Over the years, I have tweaked the recipe - like adding chocolate to it. However, you can be quite certain that this recipe is going to be a great treat for you.
If you have never made this dessert before, don't worry. In this post, I explain all the ingredients that you will need. I also go into detail about how to combine them together.
Let the baking begin!
Here is a breakdown of the various elements of making homemade coconut macaroons:
As mentioned, coconut is the star of this dessert. The question, though, is what kind to use. Well, you will find recipes that call for flaked, shredded, and desiccated coconut. As such, you are free to use whichever kind that you want.
Flaked coconut has the most moisture and can lend a chewier texture to the macaroons. This is why the recipe calls for it below. However, if you want a crunchier cookie, then shredded or desiccated will work just as well. It is all about preference.
Another thing that you are going to have to consider is if you want to use sweetened or unsweetened coconut. If you are looking to tone down on the overall sweetness of the dessert, then you should go with unsweetened. On the other hand, if you want something indulgent, sweetened is the way to go.
If you are going keto, then you should opt for the unsweetened version. While coconut meat is keto, most brands will use traditional sugars to sweeten the meat. As such, this takes them out of the keto category.
This recipe makes coconut macaroons with condensed milk. This creates a sweeter and richer dessert. As such, it is something that should definitely be added.
If you are on a keto diet, of course, this will not be possible. Instead, you may be able to use coconut butter that has been sweetened with a keto-friendly sweetener. Or, use a keto-friendly condensed milk.
You don’t have to add too much flour here – just a tablespoon to ensure that the mixture doesn’t get too sticky. Now, you can use any kind of flour that you want. If you would like to create a more cohesive flavor, though, coconut flour will be your best option.
Of course, coconut flour can be a bit tricky to work with. You need to make sure that you don’t add to much as it can be rather absorbent. To get a good idea of how to use this flour, check out these coconut flour recipes for more instructions.
This recipe calls for whipped egg whites – don’t worry, they will be baked and so, perfectly safe to consume. It is important to get the right texture for these egg white macaroons, though. They need to be whipped into stiff peaks.
As such, it is a good idea to use a hand mixer for this purpose. You will discover that it is far easier – and quicker – to get the results that you are looking for. Also, make sure to whip the egg whites in glass, glazed ceramic, or metal bowls.
There is nothing better than a chocolate dipped macaroon. This is why the final step involves coating the bottom of the macaroon in melted chocolate. The type of chocolate is entirely up to you, but semi-sweet chocolate does seem to be the best option.
Preheat the oven to 325°F.
Line two baking sheets with parchment paper.
In a mixing bowl, add coconut, condensed milk, and vanilla. Combine well until all the coconut is coated.
Add the egg whites and salt to a bowl. Whip the egg whites until they have achieved stiff white peaks.
Use a spatula to gently add and fold in the egg whites with the coconut mix.
Add the coconut flour and combine, but don’t over mix.
Use an ice cream scoop to form each cookie and drop onto the baking pan. Leave about an inch between the cookies so that there will be room for spreading.
Bake the cookies for 23 to 25 minutes. The tops and edges of the coconut macaroons should be golden.
Remove from the oven and allow to cool on the pan for a few minutes before moving to another plate or container.
Place the chocolate chips in a microwave safe bowl and heat in the microwave. Heat at 30 second intervals, removing the bowl and stirring in between rounds.
Once the chocolate is melted, dip the bottoms in chocolate and return to the parchment lined baking pans to cool.
Serve when the chocolate has hardened.
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Make sure to place the coconut macaroons in an airtight container. If let outside, the macaroons may last for 3 to 4 days. Place them in the refrigerator and you should be able to keep them for several weeks. Always check to see if the cookies are safe to eat, though.
Yes, you can freeze coconut macaroons. If you will not be eating them right away, it is best to place them in the freezer. Wait until they have cooled down completely. Then, place them in an airtight container.
If you will be stacking them on top of one another, place parchment paper or aluminum foil in between them. You should be able to freeze them for up to 3 months.
When you are ready to eat them, take them out of the freezer and let them thaw. They should be at room temperature before you eat them.
Before going any further, let’s clear up any confusion that you may have regarding macaroons and macarons. Despite the fact that they sound similar and do share some elements, these are two entirely different desserts.
The main ingredient in macaroons is coconut, while the most notable component in macarons is almond flour. They do taste quite different to one another as well. And, there is no denying that coconut macaroon cookies are far easier to make!
This is what you need to know about making your very own coconut macaroons. As long as you know the right tips and proper techniques, it isn't difficult to master at all. So, you can guarantee that this is going to be your new favorite dessert.
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