Of course a coconut macaroon is good on it’s own. It’s such a satisfying little treat. But when you finish them with a fair dose of chocolate it makes them completely irresistible! When testing recipes I tried macaroons many different ways but I found that my favorite wasn’t actually the popular sweetened condensed milk version. It’s just a traditional version with some flour added to it. The flour gives it a little more substance and makes it seem more like a cookie rather than candy. It’s not a whole lot of flour added, just enough to make them soft and chewy. Then another upgrade here is the addition of coconut extract. It boosts their overall natural coconut flavor for an extra coconut-y treat. It’s an easy to make unique cookie that coconut lovers will crave!
What’s the Difference Between a Macaroon vs. a Macaron?
So why did they need to go and confuse us so with such a similar name? They are entirely different types of cookies with only a couple of ingredients in common.
A macaroon is a shredded coconut, egg white and sugar based cookie while a macaron is a ground almond, egg white and sugar based cookie. Their preparations methods are much different, as well as their taste and textures. Macarons come in various flavors and colors while a macaroon is the standard coconut. Also macarons are a sandwich style cookie with a sweet filling while macaroons are either served plain or dipped in chocolate.
Here we are making macaroons. Double “oo”.
Coconut Macaroons Recipe Ingredients
14 oz. sweetened shredded coconut 1/3 cup all-purpose flour 1/2 cup granulated sugar 1/4 tsp salt 4 large egg whites 1 tsp coconut extract 6 oz. semi-sweet chocolate, chopped small
Wondering what to do with the leftover egg yolks? Try one of these recipes here.
How to Make Easy Coconut Macaroons
How to Dip Them in Chocolate
Helpful Tips for the Best Macaroons Recipe
Avoid coconut that’s dried up or cookies will be dry. A freshly opened bag works best. Chilling the dough makes it a little easier to work with and it holds a form better. Use a cookie scoop if possible for even sized cookies. Fold the loose overhanging pieces of shredded coconut over back into the cookie scoop if you plan on dipping the cookies in chocolate. It will give them a much cleaner appearance (and you won’t have to use up as much chocolate. Bake the cookies at a moderate temperature. Coconut can burn fairly easy, so 325 degrees Fahrenheit is just right here. Rotate pans during baking for even toasting.
How to Store Coconut Macaroons
Be sure store cookies in a well sealed airtight container. At room temperature they’ll keep for up to 1 week.
Or macaroons can be frozen for up to 3 months.
Possible Variations
Press an unsalted almond into each cookie before baking or add some chopped walnuts or pecans to the cookie dough. Try with other flavor variations such as almond extract, vanilla or vanilla bean, or orange zest. Add chopped dried cherries, cranberries or apricots to the dough. Try 1:1 gluten free flour in place of all purpose flour.
More Tempting Coconut Desserts to Try
Baked Coconut Donuts Coconut Cake Coconut Cream Pie Pineapple Coconut Thumbprint Cookies
