Coconut Macaroons

5 from 15 votes

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 Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: Coconut Macaroons Recipe

Servings:

Calories: 88kcal

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

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.

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