These naturally gluten free home made coconut macaroons are candy, moist, and chewy on the within with a delightfully crisp exterior. They’re fast and simple (no dough chilling required!), and are available along with simply 5 easy elements. I initially revealed this recipe in 2013, and included a variation in my cookbook Sally’s Cookie Dependancy.
When executed proper, coconut macaroons style just like the irresistible coconut heart of an Almond Pleasure or Mounds bar. Chewy, moist, and candy! When executed incorrect, they’re dry and disintegrate simply.
The recipe beneath is my all-time favourite, and its excellent mixture of elements produces oh-so-moist and tender macaroons with delightfully crisp exteriors. They’re a favourite in my assortment of naturally gluten free dessert recipes. You’ll be able to depart them plain (with simply 5 elements), or add a dunk in chocolate and/or almond on prime.
Coconut Macaroons Particulars
- Simply 5 elements within the base recipe
- Can depart plain or add toppings/add-ins
- Dough comes collectively in 1 bowl
- No cookie dough chilling required
- Naturally gluten free and dairy free
And bear in mind, these are coconut macaroons, not macarons. If you wish to discover ways to make these delicate sandwich cookies, I’ve an in-depth French macarons tutorial.
3 Notes About The Coconut:
- Use Sweetened Coconut: Sweetened coconut is extraordinarily moist and slightly sticky, which is precisely what you need for these cookies. Unsweetened coconut can work as an alternative, however it’s possible you’ll want to extend the egg whites and add extra sugar. For finest outcomes, use sweetened.
- Measure Precisely: You want 4 and three/4 cups (about 385g) of sweetened shredded coconut, which is rather less than an ordinary 14-ounce bundle.
- Chop It/Pulse It: Pulse the coconut shreds within the meals processor just a few occasions to cut up the items. Why? Smaller items of coconut assist the cookies maintain their form higher—the cookies can be extra compact this fashion. In case you don’t have a meals processor, unfold the coconut onto a chopping board and provides all of it a tough chop.
Listed below are the elements you want:
Finer items of coconut assist the macaroons maintain form higher; I pulse it with a meals processor just a few occasions to interrupt down the shreds:
Make the Coconut Macaroons Dough
Though the method is very easy, I wish to stroll you thru just a few steps so you’ll be able to have success on the primary strive. This has been my favourite recipe for many years, and I’ve picked up on a number of methods (study from my errors!).
Along with coconut, egg whites are a predominant ingredient on this dough. Extra particularly, overwhelmed egg whites. In a big bowl utilizing a handheld or stand mixer, you’ll beat the egg whites, sugar, vanilla extract, and almond extract collectively on medium-high velocity till foamy and the sugar is usually dissolved. The trick right here is to not over-beat the egg whites—this could actually solely take 1 minute.
In case you over-beat the eggs, you’ll find yourself with a stiff meringue-like combination, and the baked macaroons can be very dry.
Right here’s what you’re in search of (on the left):
Fold the chopped coconut shreds into the egg white combination. After that, use a medium cookie scoop to form 1.5 Tablespoon parts of dough onto a lined baking sheet. I often match 12 on an ordinary 12×17-inch half baking sheet.
Coconut macaroons don’t unfold a lot whereas baking. Generally they will leak slightly sugar/egg white liquid, however for those who chopped the coconut up sufficient, this shouldn’t actually occur.
Bake till slightly toasty on prime, about 20 minutes at 325°F (163°C).
Keep away from Over-Baking
Bake for less than a exact 20 minutes, or till evenly browned. Over-baking will dry out your coconut macaroons.
Can I Add Add-Ins or Toppings?
Sure, completely! Macaroons will be dressed up in so many alternative methods. Whereas they’re completely unbelievable plain, I really like dipping the bottoms in melted darkish chocolate. Different varieties:
- Chocolate almond macaroons: Pictured beneath! These remind me of an Almond Pleasure sweet bar. Directions within the recipe notes.
- Sprinkle loaded macaroons: Rigorously fold 1/3 cup (about 57g) sprinkles within the coconut macaroon dough earlier than scooping and baking. Keep away from nonpareils (the little balls).
- White chocolate cranberry macaroons: Add 3/4 cup (about 100g) of dried cranberries to the dough while you add the shredded coconut. Soften 4 ounces of pure white chocolate and drizzle over cooled macaroons.
- Strawberry macaroons: Right here’s my strawberry coconut macaroons recipe.
- Almond butter macaroons: Right here’s my almond butter coconut macaroons recipe.
In case you’re in search of a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the appropriate place. Once you’re feeling fancy, gown the easy recipe up with any of my prompt varieties within the recipe notes. Make sure you strive my almond butter coconut macaroons, too!
Extra Coconut Recipes
Coconut Macaroons
Prep Time: quarter-hour
Prepare dinner Time: 20 minutes
Complete Time: 1 hour (contains cooling)
Yield: 18 massive cookies (or 24 small)
Class: Cookies
Technique: Baking
Delicacies: American
Description
These naturally gluten free and dairy free home made coconut macaroons are candy, moist, and chewy on the within with a delightfully crisp exterior. They’re fast and simple (no dough chilling required!), and are available along with simply 5 easy elements. Keep away from over-baking.
Directions
- Preliminary Word: I like to recommend pulsing the coconut within the meals processor just a few occasions to chop it down and break it up. Finer items of coconut make a tighter, extra compact coconut macaroon that can maintain its form. Measure 4 and three/4 cups after it’s been pulsed. In case you wouldn’t have a meals processor, unfold the coconut onto a big chopping board and roughly chop it.
- Preheat oven to 325°F (163°C). Line two massive baking sheets with parchment paper or silicone baking mats. (All the time beneficial for cookies.) Put aside.
- Make the macaroons: In a big bowl utilizing a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract collectively on medium-high velocity till foamy and the sugar is usually dissolved, solely about 1 minute. Don’t over-beat. Fold within the chopped coconut, ensuring the coconut is evenly moistened.
- Utilizing a medium cookie scoop or a spoon, scoop 1.5 Tablespoons (about 30g) of the combination and organize on ready baking sheets not less than 2 inches aside. (For smaller cookies, measure 1 Tablespoon (about 18-20g) per cookie.)
- Bake till evenly browned across the edges and tops, about 20 minutes. Be certain to rotate the pan to assist guarantee even baking.
- Cool for 10 minutes on the baking sheets, after which switch to a wire rack to chill fully. The bottoms could also be sticky, so use a skinny spatula to assist launch them from the mat/parchment paper.
- Dip in chocolate (non-obligatory): Soften the chopped chocolate, both in a double boiler or the microwave. Microwave in 20-second increments, stirring after every till fully melted. Dip every cooled coconut macaroon within the melted chocolate and place again onto the baking sheets. Permit chocolate to set within the fridge or at room temperature.
- Macaroons keep contemporary lined at room temperature for as much as 3 days or within the fridge for as much as 1 week.
Notes
- Make Forward & Freezing Directions: Macaroons, with or with out chocolate, freeze effectively as much as 3 months. Thaw in a single day within the fridge. You’ll be able to put together the coconut macaroon dough as much as 3 days upfront; cowl tightly and refrigerate till able to bake.
- Can I take advantage of unsweetened coconut? I really like unsweetened coconut for lots of baking recipes, nonetheless, it’s not your best option for this macaroon recipe. The macaroons will style dry. Be at liberty to strive growing the egg whites and sugar, for those who’d like.
- Chocolate Almond Coconut Macaroons: Observe recipe above. Soften an extra 2 ounces of chocolate. (10 ounces in whole.) Dip the bottoms of the cooled macaroons within the chocolate, as directed within the recipe above, after which drizzle remaining chocolate on prime of every. Press 1 almond into the tops whereas the chocolate drizzle continues to be moist.
- Sprinkle Loaded Macaroons: Rigorously fold 1/3 cup (about 57g) sprinkles within the coconut macaroon dough earlier than scooping and baking. Keep away from nonpareils (the little balls).
- White Chocolate Cranberry Macaroons: Add 3/4 cup (about 100g) of dried cranberries to the dough while you add the shredded coconut. Soften 4 ounces of pure white chocolate and drizzle over cooled macaroons.
Key phrases: coconut macaroons
