Are you a coconut lover? If so, you owe it to yourself to drop whatever you’re doing and make these Coconut Macaroons right now! They are toasty and crispy on the outside, and moist and chewy on the inside, and just the perfect amount of sweet.
Beautiful and delicious coconut macaroons recipe, made with coconut chips.
Ok, maybe it’s a bit dramatic to suggest that you drop everything now. After all, you may have to go out and find yourself some coconut chips first. I will say, it’s worth the trip to try and find them, because the texture is just so lovely and chewy. If you go to the right place, you’ll find that they are pretty easy to pick up. I live in a small town and I find them in the cooler of my local health-food store (shout out to the good folks at the Muskoka Natural Food Market).
If you can’t find them, you do have a couple of options. Unsweetened coconut flakes can be easily found at places like Bulk Barn, or if you just want to go with what you’ve got on hand (probably sweetened coconut), go with the largest flake you have and reduce the sugar accordingly.
I made 3 variations of mine. A plain, a chocolate topped and a chocolate and toasted almond topped one. The chocolate piece is placed on top of the macaroons right after they come out of the oven and it melts as the macaroons cool. You could also drizzle some melted chocolate over the top, or dip the bottom in chocolate. I sprinkled each with a very little bit of Fleur de sel salt, as well.
The amount of sugar you add to these macaroons is really a matter of taste. As written, the macaroons are moderately sweet. If you have a real sweet tooth, you might want to increase it just a tad. As per the recipe, reduce to about 1/2 a cup if you’re starting with sweetened coconut. In any event, taste the mixture before baking. It’s sweetness before baking will match it’s sweetness after, so if it doesn’t taste quite sweet enough for you, add a bit more sugar and heat to melt before baking.
- 4 large egg whites
- 3 1/2 cups unsweetened dried coconut chips (or 3 cups unsweetened or sweetened, dried shredded coconut)
- 1/2 - 3/4 cup white sugar (3/4 cup for unsweetened coconut, about 1/2 cup for sweetened coconut)
- 2 tsp. pure vanilla extract
- 1/8 - 1/4 tsp. salt (use less if you will be sprinkling a bit of salt on top)
- For garnish (optional):
- Fleur de Sel
- Toasted almond slivers
- Chocolate chips or pieces
- Line a cookie sheets with parchment paper or a silpat.
- Combine all of the ingredients (except garnish items) in a large heatproof mixing bowl, preferably stainless steel but glass will work.
- Set the bowl directly in a wide skillet of barely simmering water. Stir the mixture with a spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, about 5 to 7 minutes.
- Set the batter aside for 30 minutes to let the flavours to meld.
- Preheat the oven to 350° F. Position rack in the centre of the oven.
- Using 2 tablespoons of batter, make heaps of mixture 2 inches apart on the lined cookie sheet. (I used my plastic egg separator to shape the cookies and then tapped onto baking sheet).
- Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pan from front to back halfway through the baking time to ensure even baking.
- Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold colour, with deeper brown edges. Again rotate the pan from front to back halfway through the baking time. If the coconut tips are browning too fast, lower the heat to 300 degrees.
- Set the pan or just the liner on a rack to cool. If topping with chocolate, place your chocolate piece (or pieces) on top as soon as they've come out of the oven and let them melt on their own. If you'd like to top with some toasted almonds as well, spread on a cookie sheet and pop into the hot oven to toast right after you take your macaroons out. Let cookies cool completely before gently peeling the parchment away from each cookie.
- The cookies are best on the day they are baked. The exterior is crisp and chewy and the interior soft and moist. Although the crispy edges will soften, the cookies remain delicious stored in an airtight container for 4 to 5 days.
Adapted slightly from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich