Bakery-Style Coconut Macaroons
These coconut macaroons have the perfect golden exteriors and chewy interiors thanks to a simple method of cooking on the stove before baking in the oven.
Ingredients
- 4 3/4 cups unsweetened finely shredded coconut 385 g by weight
- 1 ½ cups granulated sugar
- 3/4 cup egg whites from 5 to 6 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Equipment
- Medium cookie scoop (#40/1.5 tablespoons)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium saucepan, combine the coconut, sugar, egg whites, salt, and vanilla over medium-low heat. Cook, stirring continuously, for about 5 minutes, until the mixture reaches 130°F on a candy thermometer or instant-read thermometer. Note that the mixture will seem very dry at first, but will moisten as it cooks.4 3/4 cups unsweetened finely shredded coconut, 1 ½ cups granulated sugar, 3/4 cup egg whites, 1/2 teaspoon salt, 1 teaspoon vanilla extract
- Using a medium (1.5 tablespoon/#40) cookie scoop, scoop the coconut mixture into mounds on the prepared baking sheet.
- Bake on the center rack of the oven for 15-20 minutes or until golden brown on the edges. I prefer the 20 minute mark personally, which gives a thoroughly crisp exterior, but still with a moist interior.
- Remove the tray from the oven and cool the macaroons completely on a wire rack.
- Once the macaroons have cooled, place the chocolate chips in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until the chocolate has melted. Drizzle the melted chocolate over the top of the macaroons or dip the bottoms of the macaroons in the chocolate as desired.1 cup semi-sweet chocolate chips
- Allow the macaroons to rest at room temperature until the chocolate hardens, or move the pan to the fridge to set the chocolate more quickly.
Notes
Ingredients
- If you cannot find finely shredded unsweetened coconut, more coarse coconut will work, although the texture of the cookies will change.
- Bittersweet or dark chocolate can be used in place of the semi-sweet chocolate for a dairy-free version.
- I do not recommend using egg whites from a carton as they can often be runnier than regular egg whites and may not bind the cookies together as well.
Shaping
- We enjoy these coconut macaroons left in mounds from the cookie scoop, but you may also form them into pyramids if you prefer a different look.
Nutrition
Serving: 1cookie, Calories: 180kcal, Carbohydrates: 17g, Protein: 2g, Fat: 12g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.005g, Cholesterol: 0.4mg, Sodium: 57mg, Potassium: 129mg, Fiber: 3g, Sugar: 14g, Vitamin A: 3IU, Vitamin C: 0.2mg, Calcium: 8mg, Iron: 1mg