Coconut Macaroons
These exceptional coconut macaroons come from Standard Baking Co in Portland, Maine. They have the most amazing texture and a classic flavor!
Ingredients
- 4.75 cups unsweetened finely shredded coconut (385g by weight)
- 1.5 cups granulated sugar*
- 3/4 cup egg whites (from 5 to 6 large eggs)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips**
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet*** with parchment paper.
- In a medium saucepan, combine all the ingredients except the chocolate over medium-low heat. Cook, stirring continuously, for about 5 minutes, until a temperature of 130F is reached. Note that the mixture will seem very dry at first, but will moisten as it cooks.
- Using a medium cookie scoop (size 40 1.5T), scoop the coconut mixture into mounds on the baking sheet. Shape the mounds if desired****.
- Bake for 15-20***** minutes, on the center rack of the oven, 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.
- Place the chocolate chips in a microwave-safe bowl, and melt in 30-second intervals, stirring each time, until the chocolate has melted. Then drizzle or dip the macaroons into the chocolate, as desired. Let the chocolate harden at room temperature, or speed the process in the fridge.
- Enjoy!
Notes
*Standard Baking Co's recipe uses slightly more sugar, 1.75 cups, but it's plenty sweet with 1.5 cups. I may try to reduce further in the future, but doing 1.5 cups did not harm the texture at all.
**I like semisweet here, but Standard Baking Co recommends bittersweet. The choice is yours.
***Standard Baking Co's recipe calls for baking on two cookie sheets, positioning in the upper and lower third racks of the oven. I put it all on one sheet pan, and baked on the center rack.
****Standard Baking Co's recipe calls for shaping the macaroons into pyramids, but I did not do this. I left them as little mounds.
*****Standard Baking Co's recipe calls for 5 minutes of baking time, rotating the baking sheets, then baking for another 5 to 6 minutes, until the edges are browned. Because my cookies were larger, they needed more time. I did 20 minutes, and had thoroughly browned exteriors with moist interiors.
Yield: The Standard Baking Co's recipe is supposed to yield 40 to 42 macaroons, but they call for scooping rounded tablespoons. I prefer the precision of using a cookie scoop for uniform size, so I got 29 using a size 40 1.5T scoop.
This recipe is adapted from Standard Baking Co. Pastries.
Nutrition
Calories: 144kcal, Carbohydrates: 14g, Protein: 2g, Fat: 10g, Saturated Fat: 9g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Sodium: 56mg, Potassium: 93mg, Fiber: 2g, Sugar: 12g, Vitamin C: 0.2mg, Calcium: 5mg, Iron: 1mg