Coconut Macaroons
These coconut macaroons are not only easy to make but also incredibly satisfying! These little treats are a perfect combination of crispy and chewy, with a hint of almond crunch. In this post, we’ll walk you through the recipe, share expert tips, and provide serving ideas to make your macaroons truly shine.
Why You’ll Love This Recipe
- Easy to Make: With just a handful of ingredients, these macaroons come together in no time.
- Perfect Texture: Crispy on the outside and chewy on the inside.
- Versatile: You can customize them with your favorite nuts or dip them in chocolate.
Ingredients
- Cake Flour: It adds a light and tender texture to the macaroons.
- Sugar: Sweetens the macaroons and helps create a slight crispness on the outside.
- Desiccated Coconut: Coconut is the primary ingredient, giving the macaroons their signature flavor and texture
- Almonds: It adds a nutty crunch and complements the coconut’s flavor.
Step-by-Step Instructions
- Prepare the Egg Whites: In a medium heat-resistant bowl, beat the egg whites for one minute. Gradually add the sugar and continue to beat for two minutes.
- Warm the Mixture: Place the bowl over a simmering water bath. Whisk continuously until the sugar dissolves and the mixture feels warm, about five minutes.
- Add Flavor and Dry Ingredients: Remove the bowl from heat. Stir in the vanilla extract. Sift in the salt and cake flour, mixing until well combined.
- Incorporate Coconut and Almonds: Add the desiccated coconut and almonds to the mixture. Stir well, cover, and refrigerate for 30 minutes.
- Shape the Macaroons: Use a small ice cream scoop or a tablespoon to form portions of the chilled mixture. Place them on a parchment-lined baking sheet.
- Bake to Perfection: Preheat your oven to 170°C (338°F). Bake for 15 to 18 minutes until golden brown. For crunchier macaroons, bake for the full 18 minutes.
Tips
- Coconut Options: If using sweetened shredded coconut, reduce the sugar by one tablespoon. Sweetened coconut will make the macaroons slightly moister.
- Cake Flour Substitute: If you don’t have cake flour, replace half a tablespoon of all-purpose flour with half a tablespoon of cornstarch.
- Nut-Free Version: Omit the almonds for plain macaroons or replace them with your favorite toasted nuts.
- Storage: Store macaroons in an airtight container at room temperature for up to five days.
Serving Ideas
- Dipped in Chocolate: Melt dark or milk chocolate and dip the bottoms of the macaroons. Let them set on parchment paper.
- With Coffee or Tea: These macaroons are a perfect accompaniment to a hot cup of coffee or tea.
- Festive Gift: Wrap them in decorative bags or boxes for a delightful homemade gift.
- Dessert Platter: Serve alongside other bite-sized treats like brownies and cookies for a dessert buffet.
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Coconut Macaroons Recipe
Learn how to make perfect coconut macaroons with a crispy exterior and a chewy interior. Customize them with your favorite nuts or enjoy.
Servings Macaroons
Ingredients
- 2 large egg whites
- ⅛ teaspoon salt
- ¼ cup cake flour
- ½ cup + 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 ½ cup unsweetened desiccated coconut you can use shredded
- ¼ cup toasted sliced or crushed almonds
Instructions
- In a medium heat-resistant bowl, beat the egg whites for one minute. Gradually add the sugar and continue to beat for two minutes.
- Place the bowl over a simmering water bath. Whisk the mixture continuously until the sugar dissolves and the mixture feels warm. This step usually takes about five minutes.
- Remove the bowl from heat, then add vanilla extract and mix for five seconds. Sift in the salt and flour, and mix until well combined.
- Next, add the coconut and almonds, mixing well. Cover the bowl and refrigerate for 30 minutes.
- Using a measuring spoon or a small ice cream scoop, take a portion of the chilled mixture and place it on a baking sheet lined with parchment paper. This recipe will make 17 medium size macaroons.
- Bake in a preheated oven at 170°C (338°F) for 15 to 18 minutes. We prefer our macaroons to be crunchy on the outside, so I usually bake them for 18 minutes. However, you can take them out after 14 to 15 minutes if they are about the size of a tablespoon.
Video
Notes
- Shredded coconut can be used instead of desiccated coconut. If you use sweetened coconut, reduce the sugar by one tablespoon.
- Shredded coconut will slightly alter the texture, but the taste will remain delicious. Use shredded coconut, and extend the refrigerating time to one hour.
- If you don’t have cake flour, you can substitute it by replacing half a tablespoon of all-purpose flour and replacing it with half a tablespoon of cornstarch.
- You can omit the almonds for plain macaroons or replace them with other toasted nuts.
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