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Coconut Macaroons Recipe


Coconut Macaroons: In a heatproof bowl (preferably stainless steel), whisk the egg whites with the sugar and salt. Place over a saucepan of simmering water and, whisking or stirring constantly, heat the egg whites until the sugar has dissolved and the mixture is warm to the touch. Remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for two hours or until firm (can chill overnight).

Preheat your oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper. 

Place small mounds (a heaping tablespoon) (20 grams) of the batter onto the parchment-lined baking sheet, spacing several inches apart. Bake for about 18 to 20 minutes or until they start to turn golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to finish cooling. Can be eaten warm, at room temperature, or even cold.

Chocolate Coating: Melt the chocolate and butter in a heatproof bowl (preferably stainless steel), placed over a saucepan of simmering water. Remove from heat and dip the bottoms of the Coconut Macaroons in the melted chocolate. Place on a parchment lined baking sheet. Once all the Macaroons are dipped in the chocolate, place in the refrigerator until the chocolate has hardened. Store the Macaroons in a covered container in the refrigerator or they can be frozen. Can be served cold or at room temperature.

Makes about 24 Coconut Macaroons.

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Coconut Macaroons

4 large egg whites (120 grams)

1 cup (200 grams) granulated white sugar

1/4 teaspoon (1 gram) salt

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (60 grams) cake flour, sifted

3 cups (200 grams) dried unsweetened coconut, shredded or flaked (can also use 3 cups (300 grams) dried sweetened coconut, shredded or flaked)

Chocolate Coating: (optional)

4 ounces (115 grams) semi-sweet or bittersweet chocolate, coarsely chopped

1/2 tablespoon (6 grams) butter or shortening