Coconut Macaroons (5 Substances) – Sally’s Baking Dependancy

These naturally gluten free selfmade coconut macaroons are candy, moist, and chewy on the within with a delightfully crisp exterior. They’re fast and straightforward (no dough chilling required!), and are available along with simply 5 easy substances. I initially printed this recipe in 2013, and included a variation in my cookbook Sally’s Cookie Dependancy.

When executed proper, coconut macaroons style just like the irresistible coconut heart of an Almond Pleasure or Mounds bar. Chewy, moist, and candy! When executed fallacious, they’re dry and disintegrate simply.

The recipe beneath is my all-time favourite, and its good mixture of substances produces oh-so-moist and tender macaroons with delightfully crisp exteriors. They’re a favourite in my assortment of naturally gluten free dessert recipes. You’ll be able to go away them plain (with simply 5 substances), or add a dunk in chocolate and/or almond on high.

Coconut Macaroons Particulars

• Simply 5 substances within the base recipe
• Can go away plain or add toppings/add-ins
• Dough comes collectively in 1 bowl
• No cookie dough chilling required
• Naturally gluten free and dairy free

And bear in mind, these are coconut macaroons, not macarons. If you wish to discover ways to make these delicate sandwich cookies, I’ve an in-depth French macarons tutorial.

3 Notes About The Coconut:

1. Use Sweetened Coconut: Sweetened coconut is extraordinarily moist and a bit sticky, which is precisely what you need for these cookies. Unsweetened coconut can work as an alternative, however you could want to extend the egg whites and add extra sugar. For greatest outcomes, use sweetened.
2. Measure Precisely: You want 4 and three/4 cups (about 385g) of sweetened shredded coconut, which is rather less than an ordinary 14-ounce package deal.
3. Chop It/Pulse It: Pulse the coconut shreds within the meals processor just a few instances to cut up the items. Why? Smaller items of coconut assist the cookies maintain their form higher—the cookies might be extra compact this manner. In the event you don’t have a meals processor, unfold the coconut onto a chopping board and provides all of it a tough chop.

Listed here are the substances you want:

Finer items of coconut assist the macaroons maintain form higher; I pulse it with a meals processor just a few instances to interrupt down the shreds:

Make the Coconut Macaroons Dough

Although the method is very easy, I wish to stroll you thru just a few steps so you may have success on the primary strive. This has been my favourite recipe for many years, and I’ve picked up on a number of tips (study from my errors!).

Along with coconut, egg whites are a fundamental ingredient on this dough. Extra particularly, overwhelmed egg whites. In a big bowl utilizing a handheld or stand mixer, you’ll beat the egg whites, sugar, vanilla extract, and almond extract collectively on medium-high pace till foamy and the sugar is generally dissolved. The trick right here is to not over-beat the egg whites—this could actually solely take 1 minute.

In the event you over-beat the eggs, you’ll find yourself with a stiff meringue-like combination, and the baked macaroons might be very dry.

Right here’s what you’re in search of (on the left):

Fold the chopped coconut shreds into the egg white combination. After that, use a medium cookie scoop to form 1.5 Tablespoon parts of dough onto a lined baking sheet. I often match 12 on an ordinary 12×17-inch half baking sheet.

Coconut macaroons don’t unfold a lot whereas baking. Typically they’ll leak a bit sugar/egg white liquid, however in the event you chopped the coconut up sufficient, this shouldn’t actually occur.

Bake till a bit toasty on high, about 20 minutes at 325°F (163°C).

Keep away from Over-Baking

Bake for less than a exact 20 minutes, or till calmly browned. Over-baking will dry out your coconut macaroons.

Can I Add Add-Ins or Toppings?

Sure, completely! Macaroons could be dressed up in so many alternative methods. Whereas they’re completely unbelievable plain, I really like dipping the bottoms in melted darkish chocolate. Different varieties:

• Chocolate almond macaroons: Pictured beneath! These remind me of an Almond Pleasure sweet bar. Directions within the recipe notes.
• Sprinkle loaded macaroons: Rigorously fold 1/3 cup (about 57g) sprinkles within the coconut macaroon dough earlier than scooping and baking. Keep away from nonpareils (the little balls).
• White chocolate cranberry macaroons: Add 3/4 cup (about 100g) of dried cranberries to the dough if you add the shredded coconut. Soften 4 ounces of pure white chocolate and drizzle over cooled macaroons.
• Strawberry macaroons: Right here’s my strawberry coconut macaroons recipe.
• Almond butter macaroons: Right here’s my almond butter coconut macaroons recipe.

In the event you’re in search of a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the proper place. Once you’re feeling fancy, gown the easy recipe up with any of my prompt varieties within the recipe notes. Make sure to strive my almond butter coconut macaroons, too!

Extra Coconut Recipes

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