For a richer flavor, toast the flaked coconut lightly in a dry skillet before using. Ensure your egg whites are at room temperature for optimal volume when beating. If you don't have a double boiler, a heatproof bowl set over a simmering pot of water works perfectly. For a festive touch, sprinkle the chocolate-dipped macaroons with sea salt or chopped nuts before the chocolate sets. Macaroons can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Perfect Coconut Macaroons
-
PREP TIME20 mins
-
COOK TIME15 mins
-
TOTAL TIME1 hrs 20 mins
-
SERVING18 People
-
VIEWS465
Embark on a delightful baking journey to create these exquisitely chewy and subtly sweet coconut macaroons, each bite offering a tropical escape. Dipped in decadent dark chocolate, they are an irresistible treat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate23 g
-
Fiber3 g
-
Protein2 g
-
Saturated Fat8 g
-
Sodium73 mg
-
Sugar19 g
-
Fat10 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 2 mins Line a baking sheet with parchment paper. (2 minutes)
03 Step
Recipe View 1 mins In a food processor, combine coconut, sugar, flour, vanilla extract, almond extract, and salt. Pulse until the mixture is well combined. (1 minute)
04 Step
Recipe View 5 mins In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. (5 minutes)
05 Step
Recipe View 3 mins Gently fold the coconut mixture into the beaten egg whites until just combined. Be careful not to overmix to maintain a light and airy texture. (3 minutes)
06 Step
Recipe View 10 mins Lightly wet your hands to prevent sticking. Roll spoonfuls of the coconut mixture between your palms to form golf ball-sized mounds. Arrange them evenly on the prepared baking sheet. (10 minutes)
07 Step
Recipe View 45 mins Bake in the preheated oven until the macaroons are lightly golden and toasted, approximately 15 minutes. Transfer to a wire rack to cool completely. (45 minutes)
08 Step
Recipe View 2 mins Line the baking sheet with a fresh piece of parchment paper. (2 minutes)
09 Step
Recipe View 8 mins In a double boiler or a heatproof bowl set over a pan of simmering water, melt the semisweet chocolate chips, stirring frequently until smooth. Ensure the bottom of the bowl does not touch the water to prevent scorching. (8 minutes)
10 Step
Recipe View 10 mins Dip half of each cooled macaroon into the melted chocolate, allowing any excess to drip off. Place the chocolate-dipped macaroons on the prepared baking sheet. (10 minutes)
11 Step
Recipe View 15 mins Refrigerate the macaroons until the chocolate is firm and set, about 15 minutes. (15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ashtyn Schmidt
Jan 16, 2025My chocolate didn't set properly. Any tips?
Barbara Cassin
Aug 6, 2024Delicious! The perfect balance of sweetness and coconut flavor. Will definitely make again.
Olga Schumm
Jun 15, 2024I added a bit of orange zest to the coconut mixture, and it was a game changer! Thanks for the great recipe.
Paxton Mccullough
Mar 5, 2024These were so easy to make and tasted amazing! The almond extract really elevates the flavor.
Robyn Feeney
Feb 9, 2024These are the best macaroons I've ever made! Thank you for sharing this recipe.