Made with sweetened coconut flakes, egg whites, and just some different substances, these Coconut Macaroons are moist, chewy, and completely flavored. They’re fantastic for Passover and Christmas baking however will be loved anytime.
The Finest Coconut Macaroons Recipe
Making these coconut macaroons couldn’t be simpler. You merely mix the substances, simmer the combination, cool, and bake. From begin to end, the entire course of takes simply over an hour and most of that point is hands-off.
This recipe makes traditional macaroons with coconut however if you wish to get fancy, you may add some slivered almonds, drizzle them with chocolate, or flip these into Easter Egg Nests.
Why You’ll Love These Macaroons with Coconut
- Solely 6 substances. You’ll want shredded coconut, egg whites, sugar, and just some different pantry staples to make these coconut macaroons.
- Moist, chewy texture. These macaroons with coconut have the proper chewy texture. Plus they keep good and moist, even after baking!
- Retailer effectively. Macaroons keep recent for as much as two weeks within the fridge, so these are a terrific dessert to make upfront.
Macaroon vs Macaron
Although spelled comparable, macaroons and macarons are two solely totally different cookies!
Macaroons are a coconut-based, candy and chewy cookie with a number of texture whereas macarons are a meringue-based delicate cookie that ranges in a big number of flavors and fillings.
What You’ll Want
This coconut macaroons recipe is made with simply 6 substances. Scroll all the way down to the recipe card beneath for measurements.
- Egg whites – Make sure you use actual eggs and separate the whites your self. The egg whites within the carton will not be ideally suited for this recipe.
- Granulated sugar
- Sweetened coconut flakes – I just like the Baker’s model.
- Almond & vanilla extract – Utilizing each extracts provides extra depth to the flavour.
- Salt – Enhances the opposite flavors within the recipe.
Learn how to Make Coconut Macaroons
Right here’s an outline of easy methods to make these macaroons with coconut. Scroll all the way down to the recipe card for detailed directions.
- Prepare dinner the substances. Mix the egg whites, sugar, and coconut over medium-low warmth for 12 to fifteen minutes, till the combination is sticky and moist.
- Cool. Stir within the almond and vanilla extracts. Let cool within the fridge for Half-hour.
- Bake. Scoop tightly packed tablespoonfuls on a baking sheet. Bake for 27 to Half-hour.
Suggestions for Success
- Use sweetened coconut. Sweetened coconut has a texture that’s already barely sticky and it lends further sweetness to the cookies. Utilizing unsweetened coconut would require adjusting the opposite substances to attain the fitting texture.
- Stir ceaselessly. Whereas the combination is cooking, you’ll wish to be stirring it ceaselessly to forestall it from burning.
- Don’t overbake. Regulate your coconut macaroons as they bake to make sure they don’t burn. They need to be golden brown however not burnt while you take away them from the oven.
Correct Storage
- Room temperature. You may retailer your macaroons with coconut in an hermetic container on the counter for about 5 days.
- Fridge. To increase the shelf lifetime of your macaroons, place them in an hermetic container within the fridge for as much as 2 weeks.
Extra Coconut Dessert Recipes
Yield: 17 servings
Serving Measurement: 2 cookies
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In a heavy saucepan mix egg whites, sugar and coconut flakes and cook dinner over medium-low warmth, stirring ceaselessly till all of the substances mix collectively, about 12-Quarter-hour.
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The combination must be sticky and moist, not dry.
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Take away from warmth and stir within the almond and vanilla extracts. Put aside on a dish and let it cool within the fridge about Half-hour.
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Preheat the oven to 300F°.
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Utilizing a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet lined with a silpat or parchment paper.
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Bake 27-Half-hour or till golden.
Final Step:
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Serving: 2 cookies, Energy: 129 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fats: 7 g, Saturated Fats: 5.5 g, Ldl cholesterol: 54.5 mg, Sodium: 74 mg, Fiber: 1 g, Sugar: 13.5 g
