dgbaking These coconut macaroons are easy to make. They are light and just the right amount of sweetness. The flavor of the coconut comes through because of the coconut flakes, and especially more so with the addition of coconut extract. The almond extract makes the macaroon taste a bit like an almond joy bar, especially if you drizzle with chocolate.
Get your kids and ingredients ready to make this super simple recipe!
Coconut Macaroon
These coconut macaroons are easy to make. They are light and just the right amount of sweetness. The flavor of the coconut comes through because of the coconut flakes, and especially more so with the addition of coconut extract. The almond extract makes the macaroon taste a bit like an almond joy bar, especially if you drizzle with chocolate. Recipe contains affiliate links
Ingredients
- 14 oz sweetened coconut flakes
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4-1/2 tsp almond extract see notes
- 1/4 tsp coconut extract optional
- 4 oz melting chocolate bar see notes
Instructions
- preheat oven to 325 degrees and line a large cookie sheet pan with parchment paper or silicone mat
- add egg whites, sugar and extracts that you are using to a large bowl and whisk until the egg whites are frothy. See video, you do not eggs to get stiff
- add the bag of flaked coconut and with a spatula, mix everything
- in the video posted, I used a 2 tbsp cookie scoop. You can also use a 1tbsp scoop if you have, see notes.
- scoop out the mix and place onto pan, one inch apart
- bake from 20-25 minutes, until you get a golden color on edges and top of the macaroon-make sure to rotate pan halfway to ensure even baking
- cool the macaroons on the pan for 10 minutes and the transfer the macaroons to a cooling rack
- once macaroons are completely cooled, store at room temp in an airtight container for up to a week. If adding chocolate, melt chocolate, dip or drizzle and wait until chocolate firms up and them store in container.
Notes
almond extract can taste too overpowering to some. add 1/4 tsp, instead of 1/2, if you find almond extract too strong
I used a semi sweet chocolate bar, feel free to use dark or milk chocolate
Macaroons made with egg whites are more finicky than macaroons made with condensed milk. I use a spoon to shape them into rounder balls, once they are spoon-just to bring everything together so it doesnt fall apart and lose its shape. See video
I used a 2 tbsp cookie scoop and that yielded about 18 macaroons.
using a 1 tbsp cookie scoop would yield anywhere about 25 macaroons.
the half sheet cookie pan that I used has been with me since 2017. Its roughly 18×13
Enjoy!
Please follow or share:
