coconut macaroons

Delicious coconut macaroon cookies with toasted out edges and a soft and chewy center are the perfect treat for holidays or any time of year. With just a few simple ingredients you&#x27;ll have a wonderful cookie in minutes.

Easy Coconut Macaroons Recipe

White,

Sweetened Flaked Coconut

Sweetened Condensed Milk

Pure Vanilla Extract

Almond Extract

Chocolate Morsels

Preheat oven to 325°F (162°C).

Line a baking sheet with parchment paper.

In a small mixing bowl, whisk the egg...

In a small mixing bowl, whisk the egg whites until soft peaks form and set aside.

In a large mixing bowl; combine the coconut,...

In a large mixing bowl; combine the coconut, sweetened condensed milk and flavor extracts. Folk in the beaten egg whites.

Use a one inch scoop to scoop equal...

Use a one inch scoop to scoop equal portions of the cookie mixture onto the lined baking sheet.

Bake 25 minutes, or until lightly browned around...

Bake 25 minutes, or until lightly browned around the edges.

Transfer immediately to a cooling rack and cool...

Transfer immediately to a cooling rack and cool completely.

Melt chocolate morsels according to package directions and...

Melt chocolate morsels according to package directions and dip bottom of macaroon cookies. If preferred, the melted chocolate could also be drizzled over top of the cookies.

https://mediavine-res.cloudinary.com/video/upload/mgg7wqmajghoz4o60zhj.mp4

Toasted coconut cookies with a soft chewy center makes coconut macaroons a favorite treat. It takes just 5 simple ingredients to create coconut macaroons to enjoy anytime but especially during the holiday season.

Classic coconut macaroons that are soft and chewy on the inside and made with just 5 ingredients... the perfect afternoon tea treat! 

Coconut Macaroons

coconut

350 g sweetened condensed milk

tsp vanilla extract

salt

Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.

In a large mixing bowl, stir the coconut, sweetened condensed milk and vanilla extract together and set aside.

In a separate bowl, beat the egg whites and salt with hand-held beaters, a stand-mixer or Thermomix until stiff peaks form.

Gently fold the egg whites through the coconut mixture.

Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos).

Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour.

Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Conventional Method

Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside. 

Insert the butterfly into a clean and dry Thermomix bowl. Add the egg whites and a pinch of salt. Mix for approximately 2-3 minutes, 37 degrees, Speed 4 or until stiff peaks form. 

Add the coconut, sweetened condensed milk and vanilla extract to the Thermomix bowl and gently fold through the egg whites with the spatula. Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos). 

Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour. 

Thermomix Method

https://embed.mediavine.com/videos/tmygor0ty19ku3pvp7my

Classic coconut macaroons that are soft and chewy on the inside and made with just 5 ingredients... the perfect afternoon tea treat! Watch the video to see how they're made!

These dark Chocolate Coconut Macaroons have a rich dark chocolate and coconut flavor. They&#039;re made with unsweetened coconut and almond butter, and without condensed milk or eggs. Plus you can bake or no-bake them - your choice! Healthy, delicious, Gluten-free, Vegan and Paleo.

Chocolate Coconut Macaroons

(92 grams) unsweetened shredded coconut

almond butter

cacao powder

(23 grams) coconut oil

(5 grams) vanilla extract

fine himalayan salt

(69 grams) semisweet mini chocolate chips (or chocolate bar chopped into small pieces)

(100 grams) semisweet mini chocolate chips

Mix all ingredients listed in a large bowl until well combined. But if you live in a warm, humid climate, mix the chcoolate chips into the dough after it&#039;s formed so the chips don&#039;t melt.

Using a 1 1/2 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.

Baking is optional - If you&#039;re baking these, preheat the oven to 350°F and bake for about 10 minutes or until the bottom and edges start to turn darken. Allow them to cool on a wire rack, then refrigerate for 20 minutes to chill. If you&#039;re not baking them, place the baking sheet in the fridge to chill the macaroons for about 20 minutes.

If dipping the macaroons in chocolate, melt chocolate using a double boiler or microwave. Dip the bottoms in the melted chocolate and return to the lined baking sheets, then drizzle some more on top. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Optinal  - dipping and drizzling:

https://www.youtube.com/watch?v=OXZ2hbOUo2Q

We’re making the best tasting Chocolate Coconut Macaroons recipe without condensed milk or eggs that is easy and healthy, no bake or bake - your choice! Chewy, moist and full of chocolate chips on the inside and irresistible when dipped in chocolate. This recipe is Gluten-free, Vegan, Keto and Paleo friendly - made with dark chocolate, cocoa powder, chewy coconut flakes and other nutritious ingredients.

📝 Written recipe → https://livinghealthywithchocolate.com/paleo-dark-chocolate-macaroons-egg-dairy-gluten-grain-free/

► Other recipes mentioned in the video:
📝 Flourless Chocolate Chip Cookies → https://livinghealthywithchocolate.com/flourless-chocolate-chip-cookies-gluten-free-paleo/
📝 Vanilla Extract Recipe → https://livinghealthywithchocolate.com/how-to-make-vanilla-extract-and-vanilla-powder/

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🛒 SHOP PRODUCTS + INGREDIENTS USED:
Cookie scoop: https://amzn.to/2JvbOLp
Vegan chocolate chips: https://amzn.to/37ZIsgm
Raw cacao powder: https://www.santabarbarachocolate.com/rainforest-bulk-cocoa-powder/?utm_source=sando&utm_campaign=sando-p7

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The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)

These homemade coconut macaroons are sweet, moist, and chewy on the inside with a delightfully crisp exterior. They're made with simple ingredients and are naturally gluten free cookies.

egg whites,

(100 grams) granulated sugar

vanilla extract

almond extract

optional: two 4-ounce semi-sweet chocolate bars (226 grams), finely chopped

Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Make the macaroons

In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.

Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 2 inches apart.

Bake until lightly golden brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.

Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Dip in chocolate

Melt the chopped chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cooled coconut macaroon in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.

Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

I have made coconut macaroons many times and every time I make them they don’t turn out right — Until today that is. The baking tips made for the perfect Coconut macaroon, just as you described. As usually, another fantastic recipe. Thank you Sally!

Amazing recipe! So easy to put together and really tasty as a small snack

Hi Sally, I ended up using half sweetened (that’s all I had in the house at the moment) and half unsweetened coconut. It worked great and they were delicious! Also, I didn’t pulse the coconut because some of what I had was shredded. (The rest was flaked.) Worked like a charm!

Love your recipes, Sally. I’m making New York Crumb Cake today!

Made these for the second time today. The first time I did not pulse the coconut and they came out beautiful with the signature errant coconut flake sticking out here and there with golden tips. The pulsed coconut gave them...more of a merengue look. The pulsing did make the 4 and 3/4 cups more like 4  and 1/4 cups and since I only purchased one 14 oz bag of coconut I did not have enough for the full recommended amount. They are still pretty but I would recommend maybe an additional amount of coconut or skipping the pulsing.

My daughter made these for Christmas. Since I have to watch my sugar intake she subbed with unsweetened coconut, erythritol and melted Lily’s chocolate chips.  They were delicious!

I used an entire 14 oz bag of shredded coconut and it measured just 4.25 cups.  The recipe came out fine anyway— very tasty.  My cookies stuck to the silpat, but a light touch of cooking spray fixed that.  Recommended recipe.

These were incredibly easy to make! I had just under 4.75 cups before pulsing, but that made them moist and not too crumbly. I’m a fan, thanks!

Wouldn't change a thing! Made these while in self  this weekend. Even the kids loved helping. We loved them dipped in chocolate. Thanks Sally!

I went ahead a tried, they came out super dry with the desiccated coconut. I guess you’d need a whole lot more egg whites.

Thanks very much for the reply, so nice of you!

Stay well and stay safe!!

Janice

I made these with desiccated coconut and they tasted nice but next time I'll add only 3 cups of coconut to begin with. They were so so dry, but, entirely my fault. I wasn't thinking about it too hard and added all the coconut in one go without waiting to see how moistened it would be. Anyway, they're in the freezer now and are less dry in the mouth.

best recipe for coconut macaroons that we've found. Very moist with a delicious crunch on the bottom. These are so easy and perfect because we can't find flour right now!

MIne bled egg whites/sugar during baking. Were my whites not stiff enough? They were definitely foamy maybe 3 mins at medium high. Thanks.

Very good and I appreciated the tip about chopping them in the food processor to help them stick together.   My coconut weighed 475 grams (16.75 oz) and I don’t think the recipe would have worked with less as there was a tiny bit of liquid oozing in a few of them, the ones with less coconut.   I will make these a lot as they were soft inside and crispy outside and so quick to make.

This recipe did not work. It created a crumbly mess of coconut that might be suitable for topping a cake, but even before baking the mixture barely held together in any shape resembling a macaroon.

Made these with left over egg whites from Sally’s Key Lime Pie recipe. Did not add sugar as I had sweetened coconut and I don’t have a food processor so didn’t pulse the coconut. Took Sally’s advice on some folks’ issues and I let the mixture set for an extra minute or two to soak up all the egg white mixture, gave it another good mix and tried hard to pack tightly since I didn’t chop it down. In retrospect I could have just chopped down a bit with a knife. ‍♀️‍♀️ but they turned out delicious and with such simple ingredients and simple baking, I will definitely make again! They are a great addition to my “freezer cookies “!

These are delicious!! Made them exactly as recipe states. used the whole 14oz bag of coconut, pulsed in food processor.

Made with six ingredients, these coconut macaroons come together quickly and easily. They&#039;re moist and chewy with a crisp golden exterior.

coconut (396 grams, 14-ounce)

condensed milk ((160 milliliters))

chocolate chips

Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper.

In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.

In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites into the coconut mixture.

Using a 1 ½-tablespoon ice cream scoop, scoop the cookie batter onto the lined baking sheets, spacing about 1 inch apart.

Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan.

Place the semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 15- to 30-second intervals, stirring between each, until the chocolate is smooth and melted.

Dip the bottom of the warm cookies in the chocolate. Place back on the lined baking sheets and let cool completely at room temperature. You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired. Cookies can be stored in an airtight container at room temperature for up to 1 week.

Master these sweet and addictive coconut macaroons. It's the perfect gluten-free dessert! 

Best-Ever Macaroons

Cooking spray

sugar

g desiccated coconut

g cocoa powder

90 g chocolate chips, melted (plus more for drizzling)

Are you interested in more gluten-free desserts?

Preheat oven 180°C and line two large baking sheets with parchment paper and grease with cooking spray.

In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. (If making chocolate macaroons, stir cocoa powder and melted chocolate chips into egg white mixture now.) Fold in desiccated coconut.

Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. (For chocolate macaroons, drizzle macaroons with more melted chocolate.)

https://streaming.hearstdigitalstudios.com/manual_upload/58ed7d0ad559302c9ac613cf/mp4/Ultimate_Macaroons_FINAL_1491959062_4000_hd_v3.mp4

These Ultimate Macaroons Are The Easiest Cookies Of All Time

Classic coconut macaroons are for true coconut lovers! With chewy middles and crisp outsides, these hand-held treats are irresistibly delicious.

(180 grams) sweetened coconut flakes (Note 1)

½ cups (180 grams) unsweetened coconut flakes (Note 2)

(160 grams) sweetened condensed milk

(70 grams) large egg whites

coconut extract

(140 grams) semi-sweet chocolate chips (optional)

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.

Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.

In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.

Add the coconut and mix well with a silicone spatula.

Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.

Bake the cookies for about 15 minutes, or until they are light golden brown.

Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.

To make the macaroons:

Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.

To melt the chocolate:

Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.

Let the chocolate set before serving.

To dip the macaroons:

Coconut macaroons are easy to make from scratch. This recipe makes a soft, chewy cookie packed with coconut flavor!

cream of coconut*

corn syrup

Preheat oven

Adjust the oven rack to the middle position and heat the oven to 350&deg; F. Line 2 baking sheets with parchment paper and lightly spray the parchment paper with non-stick cooking spray (alternatively you can use silpat mats without spray)

Whisk wet ingredients together

Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl. Set aside.

Add shredded coconut

Combine the unsweetened and sweetened coconut in a large bowl, toss together, breaking up any clumps with your fingertips. Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.

Shape coconut macaroons

Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1-inch apart. Form the cookies into loose haystacks or mounds, moistening your hands with water as necessary to prevent sticking (yes, this actually helps since the &quot;batter&quot; is pretty loose).

Bake coconut macaroons

Bake at 350&deg; F for 15 minutes or until the cookies are light golden brown, rotating the baking sheets halfway through. Cool cookies on the baking sheets until slightly set, about 2 minutes. Remove to a wire rack with a wide metal spatula.

Dip macaroons in chocolate

While cookies are cooling, melt chocolate in a double boiler or makeshift double boiler (see tips for melting chocolate). Dip the bottoms of the cookies in the chocolate and place on a cookie sheet lined with wax paper or parchment paper. Place cookies in fridge for chocolate to set. Store in an airtight container.

These Keto Coconut Macaroons are deliciously sweet, coconutty and good to the last bite. Best of all, they're gluten free and low carb!

Keto Coconut Macaroons

Flour

Unsweetened Shredded Coconut

Butter

Swerve

Preheat  an  oven  to  400F.  Line  a  9  x  13  cookie  sheet  with  parchment  paper  and  set  aside.&nbsp;

In  a  large  bowl,  mix  together  almond  flour,  coconut,  coconut  oil  or  butter,  and  vanilla  extract  and  set  aside.&nbsp;

Using  the  whisk  attachment  on  your  stand  mixer,  beat  together  the  egg  whites  and  Swerve until  stiff  peaks  form.&nbsp;

Gently  fold  the  egg  whites  into  the  almond  flour  mixture.&nbsp; &nbsp;

Spoon  the  mixture  onto  the  cookie  sheet  to  get  10-12  scoops.&nbsp;

Bake  for  15-16  minutes  until  the  coconut  tops  start  to  brown  lightly.&nbsp; &nbsp;&nbsp;

Remove  from  oven  and  let  cool  before  removing  from  the  cookie  sheet.&nbsp;

https://mediavine-res.cloudinary.com/video/upload/t_original/v1584981006/tw6yxkqqokabsm4f385g.mp4

These Keto Coconut Macaroons are gluten-free, vegetarian, and low carb. Who knew a sweet treat could taste so good and still be healthy?

Keto Coconut Macaroons 32 seconds

all purpose flour

14 oz can sweetened condensed milk

tsp pure vanilla extract

tsp almond extract

tsp salt

12 oz package semi sweet or milk chocolate chips

Tbsp solid vegetable shortening

Preheat oven to 350°F. Line two sheet pans with parchment paper. Set aside.

To make the macaroons: In a large bowl, use an electric mixer fitted with the whisk attachment to whip the egg whites and salt on high speed until medium-firm peaks form.

In a separate large mixing bowl, mix together coconut and flour until coconut is coated. Once combined add condensed milk, vanilla and almond extracts. Mix well by hand until fully combined.

Fold whipped egg whites into the coconut mixture until fully moistened. Drop the batter onto sheet pans using either a 1 3/4-inch diameter ice cream scoop, or 2 tablespoons making them about the size of a golf ball. (Shape them to make them uniform in size for even baking.)

Bake for 15-18 minutes  or until golden brown. Cool on the pan for a few minutes them remove to a cooling rack to cool completely.

To make the chocolate: In a double boiler over simmering water, melt together chocolate chips and shortening for several minutes, stirring occasionally until completely smooth.

Dip cooled macaroons into the warm chocolate placing back onto a wax paper lined the sheet pan. Once all of the macaroons are dipped, drizzle the tops.

Let stand at room temperature until chocolate is completely dry and set.

Store in an airtight container at room temperature for up to 3 days.

These exceptional coconut macaroons come from Standard Baking Co in Portland, Maine. They have the most amazing texture and a classic flavor!

granulated sugar*

egg whites ((from 5 to 6 large eggs))

chocolate chips**

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!

Soft and chewy with a fantastic sweet bite. Did I mention that they are gluten-free? Yes, and so easy to make.

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