Coconut Macaroons
Coconut Macaroons
These coconut macaroons are a favourite recipe of my mom, who loves any dessert with coconut in it. They are very easy and quick to make so they're a great recipe that everyone can give a try.
Heads up, this recipe makes over 32 macaroons, so I’d recommend halving it unless you have a lot of people to share these with.
INGREDIENTS
1 400g package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour
¼ tsp. salt
½ tsp. pure vanilla extract
¾ cups semisweet chocolate chips
YIELD
32 cookies
TIME
- Prep - 10 minutes
- Bake - 25 minutes
- Dip and chill - 45 minutes
TOOLS
- 2 medium bowls
- Electric mixer
- Baking sheets and cooling racks
DIRECTIONS
- Preheat oven to 325° F. Prepare backing sheets with parchment paper or silpat sheets.
- In a medium bowl, mix the coconut, egg whites, sugar, flour, salt, and vanilla until well combined.
- Use a tablespoon to measure the cookies. Drop packed tablespoonfuls of the mixture onto baking sheets. Bake, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
- Melt chocolate in a double boiler or in the microwave. If you are using a microwave, melt for short periods of time, no longer than 45 seconds and mix in between to ensure you don't burn the chocolate.
- Dip the bottom of each macaroon in the chocolate and place on a wax or parchment paper lined baking sheet. Refrigerate until chocolate is firm, 20 to 30 minutes.
- Store the macaroons in an airtight container at room temperature for up to 7 days.
Recipe adapted from Real Simple (which is a fitting name for this recipe).
