Recipe By circoit
Rating
Published Jun 19th
Prep 20m Cook 15m Additional 45m Ready In 1h 20m
Servings 18 macaroons Calories 178.2

After falling in love with a local bakery’s coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Recipe Ingredients

  • 1 (14 ounce) package sweetened, flaked coconut
  • ⅓ cup white sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 pinch salt
  • 3 egg whites, room temperature
  • 8 ounces semisweet chocolate chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Line a baking sheet with parchment paper.
  3. 3 Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  4. 4 Beat egg whites in a bowl until soft peaks form.
  5. 5 Fold coconut mixture into egg whites until just combined.
  6. 6 Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  7. 7 Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  8. 8 Line baking sheet with new piece of parchment paper.
  9. 9 Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  10. 10 Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts

  • Calories 178.2
  • Carbohydrate 23.2 g
  • Fat 9.8 g
  • Fiber 2.9 g
  • Protein 1.9 g
  • Saturated Fat 8 g
  • Sodium 72.7 mg
  • Sugar 18.5 g

Reviews

  1. I didn't like this recipe very much. It is possible I did something wrong thoughz not only did the cookies fall apart, they didn't taste very good.
  2. I absolutely LOVE coconut macaroons. I had 3 egg whites leftover and wanted to do something rather than throw them out and this was the perfect recipe to use them in. I made the recipe exactly as written except for dipping them in chocolate (I may try that later). These were absolutely fabulous! Sweet enough - Read more ...
  3. Excellent! My second batch is in the oven now. I took the suggestion and used the 6 tbsp. of flour and 1 tsp. of baking powder. I did not have almond extract so I omitted. I also mixed in bowl without processing. I beat my egg whites to stiff peaks. Wetting the hands really helps - Read more ...
  4. I tried this recipe and liked it but I used 6 Tablespoons of flour and 1 teaspoon of Baking Powder and beat my egg whites till a stiff peak formed and then folded everything in. They came out perfectly round and high. Hope this helps
  5. I had very high hopes for this recipe... I did the first batch as directed 350 for 15 min. but they didn't seem 'right'.. so I decreased the heat to 325 and upped the time to 22 min. Those were much better. I used tablespoons , as I am not sure what golf ball sized - Read more ...
  6. I usually don't like recipes that say they are the best or perfect, but these truthfully are! I made for a friend who adores macaroons and she couldn't stop raving, a good dark chocolate is a must for dipping too. I used my #50 scoop and got 18 cookies, will make a bit smaller next - Read more ...
  7. These really WERE perfect! I made them for a friend's birthday and they were a huge hit. I made them the night before and refrigerated them until ready to eat. The yeild of the recipe for me was about 20 macaroons. I would've probably had a lot more but I didn't beat the eggwhites enough - Read more ...
  8. These were divine! They turned out exactly as I hoped they would. They seemed just like a macaroon from a bakery. Wonderful texture and just the right amount of sweetness. The ratio of ingredients works perfectly. I find this kind of macaroon to be so much better than the kind made with sweetened condensed milk. - Read more ...
  9. Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual. So I tried my hand at this recipe. It was pretty simple to whip together easier than making chocolate chip cookies (and - Read more ...
  10. Absolutely fabulous! I tried the macaroon recipes with sweetened condensed milk and found them to be way too sweet with a glossy weird texture. These looked and tasted like they came from a high-end bakery. This is going in my collection of treasured family recipes.
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