These german style coconut macaroons are the epitome of low effort, high reward. They are incredibly soft and pillowy on the inside with a nice chew on the outside. Don’t even get me started on the coconut and chocolate combination! You really can’t go wrong with these… especially during the holiday season.
Why you should make this chewy coconut macaroon recipe:
These easy coconut macaroons are one of the most delicious treats you ca make for a coconut fanatic! Instead of using sweetened condensed milk in the macaroon, this version is a meringue cookie and a perfect opportunity to use up any leftover egg whites you have sitting in your fridge. They have the best chewy texture on the inside from the copious amount of coconut flakes and reminds me of the center of an Almond Joy, just even more delicious of course!
Simple ingredients you’ll need:
- Egg whites
- Granulated sugar
- Shredded coconut: make sure you are using a sweetened variety.
- Vanilla extract: you can use almond extract as well.
- Chocolate: I use chocolate chips but any form is fine.
- Coconut oil
How to make these chewy coconut macaroons:
- To start, separate the egg whites from the egg yolks. We won’t be using the yolks for this recipe.
- Using an electric mixer, whip egg whites and sugar until they reach stiff peaks.
- Using a rubber spatula, lightly fold the coconut and vanilla into the meringue, making sure to not knock too much air out of the meringue.
- Scoop the mixture into mounds and bake them on baking sheets lined with parchment paper.
- Dip the bottoms of the cooled coconut macaroons into the melted chocolate.
- Drizzle the rest of the chocolate on the tops.
- Let the chocolate set and store in an air-tight container.
FAQ:
You can still make these, it’s just going to be an arm workout! You can whip the egg whites and sugar by hand using a whisk. Keep in mind it will take a while to reach a stiff speak though. Honestly, you can get a hand mixer for as little as 15-20 dollars and I promise it’ll come in handy for many other recipes (especially desserts) so it might be worth the small investment for you!
You’ll know the egg whites are done when they’ve reached a stiff peak. But what does this look like? The mixture should be very smooth, shiny and fluffy. When you turn the beater or whisk upside down, the mixture should stay upright and not fall off.
Although I think these macaroons are very delicious as they are with this simple combination of coconut and chocolate, you can try adding things like dried cherries, dried cranberries, or nuts like almonds or pecans to the coconut mixture before scooping and baking too.
Two easy things to mess up in this recipe:
- While separating the egg whites from the yolks, a little yolk ends up in the whites. If this happens, your eggs will not whip properly for the meringue and the coconut batter will be way too thin to scoop.
- While folding in the vanilla and coconut, the mixture gets over-mixed and the egg whites don’t stay light and airy. This will result in extremely flat cookies.
Coconut Macaroons
Equipment
- 1 stand mixer or high speed hand mixer
- (1) 2 inch cookie scoop
- 1 cookie sheet
Ingredients
- 4 egg whites large
- 1/2 cup granulated sugar
- 3 cups shredded coconut sweetened
- 1 tsp vanilla extract
- 3/4 cup chocolate melted
- 1 tsp coconut oil
Instructions
- Preheat your oven to 350 degrees F.
- Using an electric mixer, whip the egg whites and sugar on high speed for at least 5 minutes or until the mixture is smooth and glossy (should be at a stiff peak).
- Add the vanilla into the whipped egg whites and fold in the coconut, making sure to not over-mix and deflate the egg whites.
- On a lined cookie sheet, use a 2 inch cookie scoop to create small mounds of the coconut mixture (there should be 12).
- Bake for 15-20 minutes. they should feel set to the touch and look golden brown on the outside.
- While they are cooling, melt the chocolate with the coconut oil (I do mine in the microwave but you can use the double boiler method as well).
- Dip the bottoms of each macaroon into the melted chocolate then set them pack on the lined baking sheet.
- Drizzle the leftover chocolate on top and place them in the fridge for 20 minutes to allow the chocolate to set.
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