Macaroons

Name: Macaroons
Prep time: 20 min
Total time: 40 min
Yield: 30 - 32 serving(s)
Ingredients: 3 large egg whites; 1/3 c. sugar; 1 (14-oz.) bag sweetened, shredded coconut (about 5 1/3 c.); 1/2 tsp. vanilla extract; 1/4 tsp. kosher salt; 1/4 tsp. almond extract (optional); 6 oz. dark 70% chocolate, chopped

The ultimate treat for any coconut fan!

By Sarah HoldenPublished: Oct 15, 2024

4.3

3 Ratings

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Antonis Achilleos

Yields:

30 - 32 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

Need an easy, crowd-pleasing treat? These chocolate-dipped coconut macaroons are moist, chewy, and downright delectable. On top of that, you can whip up a batch in less than an hour and they are a breeze to customize! Swap the dark chocolate for milk or white chocolate, or add a little flair by coating the chocolate with chopped nuts or colorful sprinkles. The almond extract in this coconut dessert is optional but highly recommended for a sweet, nutty flavor. These cookies are perfect for Passover, Christmas, or really any time of year!

What is a macaroon vs. macaron?

Macaroons and macarons have similar names but are very different! A macaroon is a drop cookie made with shredded coconut and egg whites. A macaron is a meringue-based sandwich cookie commonly made with almond flour and sold in a variety of colors. Macarons have many involved steps, but macaroons are simple enough for even beginner bakers.

Can you freeze macaroons?

Yes! Macaroons freeze very well. They can be frozen dipped or undipped in chocolate. Place the macaroons on a baking sheet and freeze until solid. Transfer them to an airtight container or zip-top bag and freeze for up to three months. Let the macaroons thaw for one hour at room temperature before serving.

What can I do with the leftover egg yolks?

Use the yolks to make a custard for homemade ice cream or crème brûlée, or save them for an egg wash for pie dough. They will keep for 4 days in the refrigerator. If you're craving an extra rich and indulgent omelet, add the extra yolks to your beaten eggs!

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Ingredients

Directions

1. Step 1Preheat the oven to 325℉ and line 2 baking sheets with parchment paper.
2. Step 2In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and 2 tablespoons of the sugar. Whip on medium speed until frothy, then gradually add the remaining sugar. Increase the speed to medium high and whip until soft peaks form, about 2 minutes. Using a rubber spatula, fold in the coconut, vanilla extract, salt, and almond extract, if using.
3. Step 3Scoop heaping tablespoons of the batter, packing it into the tablespoon. Use damp hands to roll each into a ball. Place about 1 inch apart on the prepared baking sheets.
4. Step 4Bake until the macaroons are golden brown, 17 to 19 minutes. Let cool completely on the baking sheets, about 10 minutes.
5. Step 5While the macaroons cool, place the chocolate in a heatproof bowl placed over (not in) a pot of simmering water, and stir frequently until melted.
6. Step 6Line a baking sheet with parchment paper. Dip the bottom of a macaroon in the melted chocolate so the chocolate reaches about ¼ inch up the sides. Let the excess chocolate drip off before very gently scraping the bottom of the macaroon on the rim of the bowl. Place the dipped macaroon on the prepared baking sheet. Repeat with the remaining macaroons and chocolate. Let the macaroons sit at room temperature until the chocolate is set, 20 to 30 minutes, or refrigerate for 15 minutes.

Tip: Macaroons will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They will keep in an airtight container in the freezer for up to 3 months. Let the cookies thaw at room temperature for 1 hour before serving.