These Coconut Macaroons are ridiculously easy to make and only need a few ingredients! Baked until golden and dipped in chocolate, they’re the perfect bitesize treat!
Hiya everyone, we officially made it through January! Congratulations haha. Today I have these incredibly easy to make Coconut Macaroons for you. They require no fancy equipment, only need a few ingredients and are ready to eat in under 30 mins. (If you don’t add the chocolate).
I absolutely love coconut macaroons, but I’ve only ever had shop bought until now. I really didn’t realise that they were so easy to make!! There’s no waiting for butter to come to room temperature or dough chilling time. Yes, you have to set the dough aside for 10 minutes before baking, but normally when I make cookies they chill for hours!
These cookies would also be fun to make with kids as you don’t need mixers or anything. Plus who doesn’t like shaping dough and dipping it in melted chocolate?!
Whenever we buy coconut macaroons you can guarantee they’ll be gone in 2 days flat because they’re bites of pure heaven. Crisp coconut, soft and chewy in the middle and the juxtaposition of the intense, dark chocolate base.
You can make these without dipping in chocolate. I’ve seen and bought plenty where it’s just the cookie. Also incredibly delicious. However, I really love the combination of the sweet coconut macaroon with the dark chocolate.
LET’S GO THROUGH HOW TO MAKE THESE COCONUT MACAROONS…
All you will need is a large bowl, a whisk and a spoon equipment wise. For the ingredients you’ll need 2 large egg whites, 1/2 cup of sugar, 1tsp of vanilla, a pinch of salt, 2tbsp flour and 2 1/2 cups of desiccated coconut. That’s it!
You can switch the vanilla extract for almond extract if you’d rather. It works great both ways.
To make the dough you first add the egg whites, sugar, vanilla and salt to your large bowl and whisk until frothy and smooth. This only takes about 30-45 seconds with a hand whisk.
Then you add in the desiccated coconut and 1tbsp of flour. Gently fold the coconut and flour in and take a look at the batter. It should hold when you press it into a shape, however, if it’s too wet add an extra tbsp of flour. If your dough is too wet, your coconut macaroons will spread.
The mixture will look a little crumbly, but also have some stickiness. Be careful when adding flour because you can always add more, but you can’t take it out!
Leave the mixture for 10 minutes while you heat the oven and line 2 baking trays. After 10 minutes, use a 1tbsp spoon or scoop (I have not found a 1tbsp cookie scoop in the UK!) to drop rounds of dough onto your baking tray.
Bake for 10-12 minutes until golden and then leave to cool. Once cool, melt the chocolate and dip the bases into the chocolate. Leave to set and dig in!!
If you enjoyed this recipe, here are some more you may like!
Coconut Macaroons
Ingredients
- 2 large egg whites
- 1/2 cup (100g) caster sugar
- 1 tsp vanilla
- Pinch of salt
- 2 1/2 cups (225g) desiccated coconut
- 2 tbsp plain/all-purpose flour, you may only need 1tbsp
- 4 oz (113g) dark chocolate
Instructions
- Place the egg whites, sugar, vanilla and salt into a large bowl and whisk until light and frothy. This will take around 30-45 seconds. They just need to thicken ever so slightly, but we're not going for meringue.
- Add in the desiccated coconut and 1tbsp of flour. Gently stir until everything is combined. At this stage, check the consistency. You want to be able to press the dough into a shape that it will hold, but you don't want a wet, gloopy mess. If required add the extra tbsp of flour and mix. Mixture should be slightly crumbly and slightly sticky.
- Leave the dough to one side for 10 minutes while you heat the oven to 170C/340F and line 2 baking trays with a silpat/silicone mat/grease proof paper.
- After 10 minutes, take a 1tbsp spoon or scoop and press 1tbsp of dough into the spoon. Drop onto the baking tray, leaving 1 inch between each dough ball. Use the scoop to make the shape of the macaroon, a flat bottom and rounded top.
- Place the coconut macaroons into the oven for 10-12 minutes, until golden all over. They should feel a little firm and springy to the touch.
- Leave the coconut macaroons to cool completely before the next step. Alternatively you can just enjoy them as is without the chocolate. They're delicious both ways. Place some kitchen towel underneath a wire rack and transfer the cooled cookies to the wire rack.
- For the chocolate – place dark chocolate into a small, heat proof bowl and place in the microwave, in 20 second increments, stirring in between each, until melted and smooth.
- Dip the base of each coconut macaroon into the melted chocolate and place on the wire rack to set. This will take around 20-30 minutes.
- Once set, dig in! Coconut Macaroons will keep in an airtight container, at room temperature, for 5 days.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
