Coconut macaroons are a timeless treat, known for their chewy texture, golden exterior, and rich coconut flavor. These naturally gluten-free cookies are perfect for satisfying your sweet tooth or as a light dessert for gatherings. With just a handful of ingredients and minimal preparation, coconut macaroons are both easy to make and incredibly rewarding. Let’s bake these little bundles of joy that pair beautifully with coffee, tea, or even a touch of chocolate.
Servings and Macros
- Yield: About 20 macaroons (serving size: 1 macaroon)
- Calories: 90 per serving
- Protein: 1g
- Carbohydrates: 10g
- Fats: 5g
- Fiber: 1g
- Sugar: 8g
Health Benefits of Each Ingredient
- Shredded Coconut: High in healthy fats and fiber, coconut provides energy and supports digestion.
- Egg Whites: A great source of protein, egg whites give structure and lightness to the macaroons.
- Sugar: Adds sweetness and helps bind the ingredients together.
- Vanilla Extract: Enhances the flavor naturally without added sugar.
- Dark Chocolate (optional): Packed with antioxidants, it’s a perfect pairing for dipping or drizzling.
Ingredients
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 4 oz dark chocolate, melted (for dipping or drizzling)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the Mixture:
- In a large mixing bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt.
- Mix well until the coconut is fully coated, and the mixture holds together when pressed.
- Shape the Macaroons:
- Using a tablespoon or small cookie scoop, form mounds of the mixture and place them on the prepared baking sheets, spacing them about 1 inch apart.
- Gently press the tops to ensure they hold their shape.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until the edges and tops are golden brown.
- Remove from the oven and let the macaroons cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Dipping:
- If desired, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Dip the bottoms of the cooled macaroons in the melted chocolate or drizzle it over the tops. Place them on parchment paper to set.
Pairing Recommendations
Wine: A late-harvest Sauvignon Blanc or a sweet Moscato complements the macaroons’ sweetness.
Beer: Try a creamy coconut stout or a light, citrusy wheat beer to enhance the tropical flavors.
Non-Alcoholic Options:
- A rich coconut milk latte for a creamy pairing.
- Sparkling water with a splash of lime and coconut syrup for a refreshing drink.
- Hot chai tea for a spiced contrast.
Tips for Success
- Fresh Coconut: For an extra burst of flavor, toast some of the shredded coconut before mixing.
- Egg Whites: Ensure no yolk gets into the whites for the best consistency.
- Storage: Store macaroons in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Coconut macaroons are a delightful blend of simplicity and elegance. Whether you keep them classic or add a touch of chocolate, these treats are sure to become a favorite. Happy baking!
