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Coconut Macaroons

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.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 30
Calories 88 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  • In the bowl of a standing mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).
  • Use a spatula to fold the coconut and flour into the egg white mixture.
  • Use a 1 ½ tablespoon cookie scoop or a rounded spoon to drop compact balls onto prepared baking sheets.
  • Bake for approximately 25 minutes, rotating the pans during baking, until cookies are golden brown.
  • After 1 to 2 minutes, transfer cookies to a cooling rack and cool completely.
  • In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.
  • 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.
  • Allow the chocolate to set (place the baking sheet in the fridge for a few minutes to help it set more quickly).

Notes

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 88kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 1mgSodium: 18mgPotassium: 76mgFiber: 1gSugar: 8gVitamin A: 6IUCalcium: 8mgIron: 1mg