These naturally gluten free selfmade coconut macaroons are candy, moist, and chewy on the within with a delightfully crisp exterior. They’re fast and straightforward (no dough chilling required!), and are available along with simply 5 easy substances. I initially printed this recipe in 2013, and included a variation in my cookbook Sally’s Cookie Habit.
When accomplished proper, coconut macaroons style just like the irresistible coconut middle of an Almond Pleasure or Mounds bar. Chewy, moist, and candy! When accomplished unsuitable, they’re dry and disintegrate simply.
The recipe under is my all-time favourite, and its excellent mixture of substances 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 go away them plain (with simply 5 substances), or add a dunk in chocolate and/or almond on prime.
Coconut Macaroons Particulars
- Simply 5 substances within the base recipe
- Can go away 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 learn 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 a regular 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. When you don’t have a meals processor, unfold the coconut onto a reducing board and provides all of it a tough chop.
Listed below are the substances 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 attempt. This has been my favourite recipe for many years, and I’ve picked up on a number of methods (be taught from my errors!).
Along with coconut, egg whites are a important ingredient on this dough. Extra particularly, crushed 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 pace till foamy and the sugar is generally dissolved. The trick right here is to not over-beat the egg whites—this could actually solely take 1 minute.
When 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 on the lookout for (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 a regular 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 in case you 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 frivolously 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 like dipping the bottoms in melted darkish chocolate. Different varieties:
- Chocolate almond macaroons: Pictured under! These remind me of an Almond Pleasure sweet bar. Directions within the recipe notes.
- Sprinkle loaded macaroons: Fastidiously 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 once 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.
When you’re on the lookout for a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the correct place. Whenever you’re feeling fancy, costume the straightforward recipe up with any of my urged varieties within the recipe notes. Be sure you attempt 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 giant cookies (or 24 small)
Class: Cookies
Methodology: Baking
Delicacies: American
Description
These naturally gluten free and dairy free selfmade coconut macaroons are candy, moist, and chewy on the within with a delightfully crisp exterior. They’re fast and straightforward (no dough chilling required!), and are available along with simply 5 easy substances. Keep away from over-baking.
Directions
- Preliminary Notice: 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. When you don’t have a meals processor, unfold the coconut onto a big reducing board and roughly chop it.
- Preheat oven to 325°F (163°C). Line two giant baking sheets with parchment paper or silicone baking mats. (All the time really useful 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 pace till foamy and the sugar is generally 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 at the least 2 inches aside. (For smaller cookies, measure 1 Tablespoon (about 18-20g) per cookie.)
- Bake till frivolously browned across the edges and tops, about 20 minutes. Make sure that 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 utterly. The bottoms could also be sticky, so use a skinny spatula to assist launch them from the mat/parchment paper.
- Dip in chocolate (non-compulsory): Soften the chopped chocolate, both in a double boiler or the microwave. Microwave in 20-second increments, stirring after every till utterly melted. Dip every cooled coconut macaroon within the melted chocolate and place again onto the baking sheets. Enable 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 nicely 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 like unsweetened coconut for lots of baking recipes, nonetheless, it’s not the only option for this macaroon recipe. The macaroons will style dry. Be at liberty to attempt rising the egg whites and sugar, in case you’d like.
- Chocolate Almond Coconut Macaroons: Comply with recipe above. Soften an extra 2 ounces of chocolate. (10 ounces in complete.) 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: Fastidiously 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 once you add the shredded coconut. Soften 4 ounces of pure white chocolate and drizzle over cooled macaroons.
Key phrases: coconut macaroons
