Coconut Macaroons

Coconut Macaroons are toasted on the outside and chewy in the center. Dip them in chocolate and then you’ll have a real treat! There’s no sweetened condensed milk in these macaroons and only six ingredients!

MACAROONS VS. MACARONS

Both of these are delicious cookies, but the main and most obvious difference is that macaroons are coconut based and macarons are meringue based.

• Macaron pronounced “mack-ah-ROHN”. Macarons were once a single cookie recipe made in Italy, then brought to France by the Chef of Catherine de Medici. The French upgraded the Macaron into a sandwich cookie. Macarons are made with ground almonds, sugar, and egg whites. These cookies require some finesse to make. Macarons are naturally Passover approved and Gluten-free cookies.

• Macaroon pronounced”mack-ah-ROON”. The Macaroon also came from Italy as far back as the 8th or 9th century. This cookie in Italy is traditionally made as an Almond-Coconut or Coconut macaroons with almond flour, sugar, a flavoring, and egg whites as the leavener. Macaroons are drop cookies and very easy to make. These cookies were popularized in the UK because of the availability of coconut. Because it had no wheat flour or leavener, European Jews adapted Macaroons to be eaten during Passover.

• Note: My recipe does have all-purpose flour in it. To make Coconut Macaroons Passover approved and Gluten-free. Instead, leave out the flour and sugar, follow this recipe the same way, and add 1 can of sweetened condensed milk.

INGREDIENTS TO MAKE COCONUT MACAROONS

• Sweetened coconut flakes
• Sugar
• All-purpose flour
• Salt
• Large egg whites
• Pure almond extract

CAN I ADD PURE VANILLA EXTRACT?

• Absolutely! If you don’t have or don’t like the taste of pure Almond extract, substitute it with pure vanilla extract. The same exact measurement.
• In my opinion, I think the taste of the pure almond extract goes great with the toasted outside and chewy inside coconut. Dip it in some chocolate and it’s a real treat!

HOW TO MAKE COCONUT MACAROONS

• Preheat the oven to 325° F and line two baking sheets with parchment or silicone mats.
• In a large bowl, combine coconut, sugar, flour, and salt.
• Stir in egg whites and almond extract; blend well.
• Using a 1-inch cookie scoop (about 1 Tbsp), press the coconut filling into the scoop, then place 18 macaroons on each baking sheet.
• Bake for 20-25 minutes (25-30 minutes for dark toasted), or until edges are golden brown.
• Immediately remove from the baking sheets to a wire rack.
• Cool completely.

OPTIONAL, CHOCOLATE-DIPPED MACAROONS

• INGREDIENT: Chocolate (semisweet, dark, or milk chocolate)
• HOW TO MAKE: In a small microwave-safe bowl, melt 1 cup (8 oz) chocolate for 1 minute; stir.
• Or in a small double boiler on the stovetop, melt 1 cup chocolate, stirring constantly with a heatproof spatula.
• Immediately dip the cooled coconut macaroons in ⅓ to ½ of the way into the melted chocolate.
• Let the excess chocolate drip off over the bowl and place on parchment or wax paper-lined tray.
• Let stand at room temperature or refrigerate for 30 minutes, until chocolate is firm.

HOW TO STORE

• Store Coconut Macaroons in an airtight container, at room temperature, for up to 1 week.
• Freeze Coconut Macaroons for up to 3 months, chocolate-dipped too. Defrost the cookies at room temperature.

MORE GREAT RECIPES

• M&M Cookies
• Rainbow Sprinkle Cookies
• Chocolate Chip Cookies
• Snickerdoodles
• Louise’s Lemon Brownies
• Key Lime Bars