Coconut Macaroonsrn

Name: Coconut Macaroons
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 large egg whites; ½ cup granulated sugar; 1 teaspoon vanilla extract; ⅛ teaspoon salt; 14 ounces sweetened coconut, (shredded); 2 tablespoons all-purpose flour; 2 cups semi-sweet chocolate chips; 1 teaspoon shortening

overhead shot of Coconut Macaroons on a platter

Our classic coconut macaroons will be irresistible to any coconut lover with their soft melt-in-your-mouth centers and chocolate coating on the bottom.

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Table of Contents

Coconut Macaroons Ingredients
Substitutions And Additions
How To Make This Coconut Macaroons Recipe
How To Serve
Storage
More Recipes You’ll Love
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These easy-to-make, chewy coconut macaroons will have you dreaming of the tropics with every bite. Sweet and soft, with a delicious coconut flavor and satisfying crunch, you will not believe how amazing these cookies are until you try them.

Coconut Macaroons Ingredients

Coconut Macaroons raw ingredients that are labeled

With the perfect combination of crunchy bits of coconut, the sweetness from the sugar, and the velvety chocolate, these delectable morsels dance on the tastebuds.

Their delicate, chewy texture and delicious coconut flavor make them hard to resist!

For these sweet cookies, you’ll need:

4 large egg whites
½ cup of granulated sugar
1 teaspoon of vanilla extract
⅛ teaspoon of salt
14 ounces of sweetened, shredded coconut
2 tablespoons of all-purpose flour
2 cups of semi-sweet chocolate chips
1 teaspoon of shortening

Substitutions And Additions

GLUTEN-FREE: Macaroons can be made gluten-free by simply omitting the flour altogether. The flour adds just a hint of chewy texture, but the coconut macaroon cookies are almost the same in both taste and texture without the flour.

CHOCOLATE: Dark chocolate could also be used in place of semi-sweet to dip the bottoms of these easy coconut macaroons.

VANILLA EXTRACT: If you want to change up the flavor profile, you can experiment with different extracts. Almond extract pairs wonderfully with coconut, adding a nutty undertone to the macaroons. You can also try using lemon or orange extract for a citrusy twist, or even a dash of rum extract for a more indulgent flavor.

FOOD COLORING: If you want to make your macaroons more visually appealing, you can add a few drops of food coloring to the coconut mixture. Use gel or powdered food coloring for best results, as liquid food coloring can make the mixture too wet. Be aware that adding food coloring may slightly alter the taste of the macaroons, so choose colors that complement the flavors you’re using.

How To Make This Coconut Macaroons Recipe

Making macaroons with crunchy shredded coconut is a delicious way to excite your taste buds. All it requires is a handful of pantry staples, a few simple steps, and in less than an hour, you’ll be snacking.

Once you whip up the cookie batter, you’ll scoop mounds on your cookie sheet and bake the macaroons.

Once cooled, you’ll dip the base of these heavenly treats in chocolate for extra decadence.

Follow our easy steps to make these yummy cookies:

STEP ONE: Preheat the oven to 325°F. Line two baking sheets with parchment paper.

STEP TWO: In the bowl of a stand mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).

PRO TIP:

Room-temperature egg whites create more volume when whisked. I like to use room-temperature eggs for this recipe, though I’m not sure it makes any noticeable difference.

egg whites, sugar, vanilla, and salt whisked in a bowl

STEP THREE: Use a spatula to fold the coconut and flour into the egg white mixture.

coconut and flour combined with the egg white mixture and folded together

STEP FOUR: Use a 1½-tablespoon medium cookie scoop or a rounded spoon to drop compact balls of the coconut mixture onto the prepared baking sheets.

coconut flour balls scooped and placed on a cookie sheet

STEP FIVE: Bake for approximately 25 minutes, rotating the pans during baking, until the cookies are golden brown.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

cookies baked until golden on a cookie sheet

STEP SIX: After 1 to 2 minutes, transfer cookies to a cooling rack and cool completely.

STEP SEVEN: In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.

melted chocolate and shortening folded in a bowl

STEP EIGHT: Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place a dipped cookie on a sheet of parchment paper on a baking sheet.

PRO TIP:

If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Or you can simply microwave the chocolate and shortening in a heatproof bowl in 30-second intervals, stirring between intervals, until fully melted.

coat the bottom of each macaroon on a cookie sheet

STEP NINE: Allow the chocolate to set. You can place the cookie sheet in the fridge for a few minutes to help it set quicker.

How To Serve

If you’d like to serve the cookies as part of a larger spread, there are plenty of options for complementary items. If you’re looking for something light and fresh to balance out the sweetness of the macaroons, why not try adding fruit, such as mangoes or strawberries?

Another great option for serving with coconut macaroons is homemade vanilla ice cream.

These perfect coconut macaroons will be a winner with the whole family for an afternoon snack. Add a warm and cozy homemade hot chocolate or homemade pumpkin spice latte to wash the cookies down.

For more recipes for classic cookies, our peanut butter cookies and thumbprint cookies are as classic as they come.

MORE DESSERT RECIPES

Cookie Recipes

White Chocolate Chip Cookies

Dessert Bars

Coconut Brownies

Storage

ON THE COUNTER: Store this chewy cookie in an airtight container on the countertop for 4 to 5 days.

IN THE FREEZER: You can also freeze these easy macaroons in an airtight container for up to 3 months. Make sure to label the container with the date you made these cookies so that you use them up before they are in the freezer too long.

Thaw cookies on the counter overnight before serving.

REHEATING: When you’re ready to enjoy your frozen macaroons, simply take them out of the freezer and let them thaw at room temperature for about 30 minutes. If you prefer them warm, you can reheat them in the oven. Preheat your oven to 325°F (165°C) and place the macaroons on a baking sheet. Bake for about 5-7 minutes until they are heated through and slightly toasted.

If you’re short on time, you can also reheat the macaroons in the microwave. Place a few macaroons on a microwave-safe plate and heat them on high for 10-15 seconds. Keep an eye on them, as microwaves can vary in power. Remove and let them cool slightly before indulging in their deliciousness.

a close up shot of a coconut macaroons in a cookie sheet

This easy coconut macaroons cookie recipe is such a classic treat full of flavor and crunch. With a soft center, you will love sinking your teeth into these coconut macaroons. You may want to double the batch, as we guarantee they won’t last long.

FREQUENTLY ASKED QUESTIONS

Can I freeze these chocolate coconut macaroons?

These coconut cookies will keep well in the freezer for up to three months.

Do I have to store these easy cookies in the fridge?

This simple recipe will be fine in an airtight container on the counter for up to five days.

What can I do with leftover egg yolks?

Leftover egg yolks can be stored in an airtight container in the fridge for 2 to 4 days. Use them in scrambled eggs or an omelet, so they don’t go to waste.

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