Ingredients for Coconut Macaroons:
Sweetened shredded coconut: The main ingredient for the macaroon cookies. If you are just going for the texture of macaroons but prefer a less sweet cookie, you can replace it with the same amount of unsweetened shredded coconut. Sugar: To add extra sweetness to these homemade macaroons. Salt: A little bit of salt will balance the sweet flavor of these macaroon cookies. All-purpose flour: The flour will help in keeping the cookies from spreading during baking. Egg whites: We are using 2 large egg whites and they need to be at room temperature. Vanilla extract: Enhances the rich flavor even more.
How To Make Coconut Macaroons?
It only takes 3 simple steps to make these delicious little treats: Turn on the oven and preheat it to 325°F, mix the ingredients, and bake. And there you have them, the perfect homemade macaroons! These are truly the “everyone can make them” desserts.
Coconut Macaroon Recipe Tips:
The consistency of the batter should be thick and sticky. If you are not getting that consistency, try adding 1 extra tablespoon of flour to it.
Add the vanilla extract at the very least to prevent it from evaporating. To ensure the macaroons are cooked thoroughly, they should not be too big. Using a mini ice cream scoop to scoop and shape each of them is recommended. Since the macaroons may spread a little in the oven, be sure to space them about 1 inch apart on the baking sheet.
Recipe Variations:
Homemade macaroons are great, but if you have more time, this one extra step will elevate these cookies to another level. Simply melt some chocolate in a double boiler over simmering water or in a microwave-safe bowl until the chocolate is smooth and creamy. If you are using the microwave method, stop every 30 seconds to stir. After that, dip the bottom of the macaroons in the melted chocolate and, lightly shake a couple of times to remove any excess, and place them onto a baking sheet lined with parchment paper. Then, put them in the freezer for about 15 minutes before serving to allow the chocolate to set.
Make Ahead and Freezing Instructions
Coconut macaroons can last for up to 3 months if you store them correctly in the freezer. To freeze them, you will need to place the cooled macaroons in a single layer on a sheet pan or a plate. Next, put them in the freezer until frozen hard. Transfer the frozen macaroons to an airtight container and separate each of them with parchment paper or aluminum foil. Label them with the date and freeze them for up to 3 months and let them come to room temperature before serving.
