Coconut Macaroon Recipe Recipe
Coconut Macaroons made with wide coconut chips are the perfect combo of crunchy and chewy. Recipe adapted from Alice Medrich's Coconut Saras. Gluten-free.
How to Make the Best Coconut Macaroon Recipe
These coconut macaroons are the perfect balance of crispy on the outside and delightfully chewy on the inside. Made with wide coconut flakes (also known as coconut chips), they have a more rustic, impressive appearance than traditional macaroons made with shredded coconut. Best of all, they’re naturally gluten-free and dairy-free, making them an ideal treat for guests with dietary restrictions.
The secret to these amazing macaroons lies in the technique of heating the egg white mixture over simmering water and allowing the coconut to absorb the liquid. This step transforms the coconut flakes, softening them slightly while ensuring they stay together beautifully during baking. The result is a cookie with gorgeous golden edges and a tender, chewy center.
For an extra indulgent treat, dip the cooled macaroons in melted dark chocolate and finish with a sprinkle of flaked sea salt. The combination of sweet coconut, rich chocolate, and a hint of salt is absolutely irresistible. These cookies make wonderful holiday gifts or a stunning addition to any dessert table.
Coconut Macaroon Recipe
Coconut Macaroons made with wide coconut chips are the perfect combo of crunchy and chewy. Recipe adapted from Alice Medrich's Coconut Saras. Gluten-free.
Ingredients
Macaroons
Optional Toppings
Instructions
Prepare the Mixture
- Place 1 inch of water in a small pot and bring to a simmer on the stove.
- In a medium heat-proof bowl, whisk egg whites with sugar, vanilla, and salt.
- Set the bowl over the simmering water (not touching). Whisk for 5 minutes until the mixture is warm, expanded and frothy.
- Fold in the coconut flakes and stir for 3 minutes until the coconut is fully coated and melts down a bit.
- Turn the heat off and leave the bowl over the water for 20 minutes, stirring a few times. This allows the coconut to soften and absorb the liquid. The coconut flakes will become slightly translucent.
Bake the Macaroons
- Preheat the oven to 350°F.
- Make walnut-sized balls by pressing into a small 1-ounce cookie scoop (about 2 tablespoons portions) or use wet hands to compress them into balls. Place on parchment paper on a baking sheet.
- Bake on the middle rack for 5 minutes at 350°F, then lower oven temp to 325°F and bake for 14-15 minutes. Turn the tray halfway through.
- The macaroons will be toasty and golden brown. Let cool 10 minutes before moving.
Optional Finishing
- Dip in melted chocolate and sprinkle with flaked salt for an extra special touch.
Notes
- You can substitute ½ teaspoon of the vanilla extract for almond extract if desired.
- As long as the coconut pieces are touching, they will adhere together even if the shapes are imperfect.
- Store in an airtight container at room temperature for up to 5 days.
