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Coconut Macaroons: the delicious recipe to enjoy throughout the holidays

Total time: 30 Min
Difficulty: Low
Serves: 8 people
By Cookist
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Ingredients
sweetened shredded coconut
1 1/3 cups
All-purpose flour
2 tbsp
Sugar
1/3 cup
large egg whites at room temperature
2
Vanilla Extract
1/2 tsp
salt
1/8 tsp

Coconut macaroons are an easy, bite-sized cookie recipe perfect for the Christmas holiday season. Rich in coconut flavor, these macaroons are crisp, golden on the outside and chewy and moist on the inside. Enjoy them plain or dipped in dark chocolate for a even more decadent taste.

Macaroons (pronounced mack-a-roon) have almost the same name as French macarons, but they differ in their main ingredients. Macarons (pronounced mac-a-rohn) are meringue sandwich cookies which use almond flour, while macaroons are American treats that call for shredded coconut.

Coconut macaroons are a great make-ahead recipe which calls for simple ingredients. It keeps very well, so you can serve these delicious treats to your guests throughout the holidays. Super easy to make, it's a must-try that even beginners will make successful on their first try.

Coconut Macaroons Ingredients

You need few simple ingredients for making these coconut macaroons.

Sweetened shredded coconut – this is the key ingredient that gives crispness once baked. You can also use unsweetened coconut shreds.

All-purpose flour – use just 2 tablespoons to make the dough set.

Sugar – it's perfect to add sweetness, so prefer granulated or cane sugar.

Egg whites – you can't leave egg whites out as they give structure to macaroons.

Vanilla extract – it adds a wonderful yet subtle flavor to macaroons.

Salt – it's necessary as it enhances all of the other flavors.

How to make Coconut Macaroons

Making coconut macaroons is easier than you may think. Whip the egg whites in a clean, large bowl to incorporate as much air in to the tiny air cells of the egg whites. Next, in another bowl, mix the shredded coconut, vanilla extract, flour, sugar and salt.

Fold the egg whites into the coconut mixture, then scoop out about a tablespoon over a baking dish that you have lined with parchment paper. Bake for about 10 minutes or until macaroons are golden brown and crispy on the outside. Let them rest before serving.

Tips for the Best Coconut Macaroons

For sticky-sweet macaroon, use sweetened condensed milk. If the batter is too runny, add a little bit of flour and shredded coconut.

If coconut macaroons have too much moisture, they may spread. To prevent this, add another tablespoon of flour or whisk your egg whites until fluffy.

Before serving, you can dip coconut macaroons in chocolate. Simply melt dark chocolate and dip in the macaroons. Let them set in the refrigerator for about one hour, then enjoy.

Use a star-tipped piping bag to get a fancy result.

Maintain the temperature of the macaroons while baking as over heating can char the delicate macaroons in no time. You might need to keep a watch on the final minutes while baking. Make sure that you carefully remove the egg shells while you break the egg to be used for cooking.

Break the egg in a separate bowl first and then use that broken egg for the recipe. Repeat if you need more than one egg for the recipe. Make sure you do not mix the separated eggs with the yolk as it can reduce the foaming capacity of the egg whites, resulting in to denser macaroons.

How to store Coconut Macaroons

You can store coconut macaroons at room temperature for up a week, closed in an airtight cookie storage container.

Can you freeze Coconut Macaroons?

Yes! You can also freeze coconut macaroons for up to 2 months. Place them on a baking sheet by arranging them in a single layer. When the treats are completely frozen, then you can seal them in an airtight container, separating each layer with parchment paper.

How to make Coconut Macaroons

Preheat the oven to 175°C and line a baking tray with parchment paper.

In a large bowl, add the shredded coconut, vanilla extract, salt, flour and sugar. Mix well.

In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the coconut mixture using a rubber spatula.

Fill a star-tipped piping bag or a cookie dough scoop, then scoop out about 1 tablespoon of the coconut mixture over the baking dish. Space them about 1 inch apart.

Transfer the baking dish into the preheated oven.

Bake the macaroons for about 10 minutes or until the macaroons cook at the center. Let the macaroons rest on a cooling rack, then serve and enjoy!

Notes

Make sure you move your hands in only one direction while you whisk the eggs with a fork, hand whisk or a spoon. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only.

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