Coconut Macaroons: Two Ways
Why do one recipe, when you can do coconut macaroons: two ways! These crunchy on the outside and chewy in the middle macaroons are easy and inexpensive to prepare, making them the perfect sweet treat.
Coconut macaroons are actually quite simple to make at home, and with only 5 ingredients they are a baker’s dream. Shredded coconut is one of those ingredients I like to keep in the pantry, not because I make a lot of macaroons but because I love adding it snacks like yoghurt, granola and trail mix; it adds a lot of crunch, a touch of sweetness and a little tropical vibe. You can find shredded coconut in almost every grocery store baking aisle, or look for it at bulk food stores in bins. It comes in several formats sweetened or unsweetened, finely shredded, coarsely shredded or even flaked. I typically opt for the unsweetened variety (I find it has a little sweetness on its own) and rotate between shredded or flaked dependent on my mood.
For this particular recipe, I used shredded coconut; I think the larger the shreds the crispier the macaroons are on the outside and the softer they are on the inside. Try these Coconut Macaroons: Two Ways for your next party because it’s hard to go wrong with a little coconut dipped in chocolate.
Coconut Macaroons: Two Ways
This is a classic coconut macaroons recipe, I simply swapped the sugar for a maple syrup as a natural sweetener but you could also use honey. The chocolate dip is totally optional, it adds a little extra decadence but if you love the taste of coconut just leave them as is!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes 18
- Category: Snacks, Desserts
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 3 cups shredded coconut, unsweetened
- 3 eggs, whites separated
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Optional: 100g dark chocolate (80%)
- Preheat the oven to 350°F.
- In a large bowl, combine the egg whites, vanilla extract and sea salt, and whisk together until frothy and thick. You don’t need stiff peaks, you just want to eggs to double in volume and fluff up.
- Once the eggs are whisked, add the shredded coconut and drizzle in the maple syrup. Using a spatula, fold the mixture together gently until well combined.
- Line a baking sheet with parchment paper (this prevents the macaroons from sticking). Using an ice cream scoop, or your hands, shape the mixture into small balls and line them on a baking sheet. I used a medium 34mm ice cream scoop which gave me golf ball size macaroons.
- Transfer the baking sheet to the oven for 15-20 minutes until macaroons are golden on top.
- Remove baking sheet from the oven, using a spatula slowly transfer the macaroons to a wire rack to allow to cool completely. Be gentle with the macaroons are they will still be a little soft when they are warm. (Keep the parchment paper, you will use this to dip the macaroons in chocolate.)
- For the chocolate dip, add dark chocolate to a double boiler (or a glass bowl over a small pot) and heat chocolate until melted, then remove from the heat.
- Once the macaroons are cooled and the chocolate is melted, one at a time dip the macaroons into the bowl of melted chocolate just high enough to cover the base. Transfer the dipped macaroons back to the baking sheet lined with parchment paper and allow to cool. You can speed up the cooling process by transferring the baking sheet to the fridge.
- The macaroons can be served immediately or stored in an air-tight container for up to a week.