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!
Servings: 3 dozen (36 cookies)
Ingredients
- 5 cups (14 oz) sweetened coconut flakes
- ⅔ cup sugar
- 6 Tbsp all-purpose flour, sifted
- ¼ tsp salt
- 4 large egg whites
- 1 ½ tsp pure almond extract
Optional, Chocolate-Dipped Macaroons
- 1 cup (8 oz) chocolate (semisweet, dark, or milk)
Instructions
- 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
- 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.
Notes
- Store in an airtight container, at room temperature, for 1 week.
- Freeze for up to 3 months.