Coconut Macaroons | JustOneCookbook.com

Coconut Macaroons

Course: Dessert
Cuisine: Japanese
Keyword: coconut, cookie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 Coconut Macaroons
Author: Nami
Easy coconut macaroons recipe, soft and moist macaroons made with just sugar, egg white, and shredded coconut dipped in semisweet chocolate. 
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Ingredients

  • 1 large egg white
  • 4 Tbsp sugar
  • 1 cup unsweetened shredded coconut
  • ¼ tsp vanilla extract (optional)
  • 1/8 tsp salt (kosher or sea salt; use half if using table salt) (optional)

For the chocolate dipping (optional):

  • cup chocolate chips (⅔ cup = 4 oz or 114 g) (or good quality chocolate)

Instructions

  1. Gather all the ingredients.

    Coconut Macaroons Ingredients
  2. Preheat oven to 325° F (165° C) degrees. Line a baking sheet with parchment paper.
    Coconut Macaroons 1
  3. In a medium bowl, lightly beat the egg white with a tea spoon until foamy. Add sugar, vanilla, and salt and mix everything.
    Coconut Macaroons 2
  4. Add coconut and stir until well mixed. You should be able to form balls with two tea spoons. They should be moist and sticky but egg white shouldn’t be too visible because egg whites are runny once they are heated in the oven. Each egg white size is different, so you may need to adjust the consistency with additional sugar or coconut.
    Coconut Macaroons 3
  5. Roughly divide into 8 parts. Form into balls with two teaspoons and place them on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart. Bake them until slightly golden, about 15-20 minutes.
    Coconut Macaroons 4
  6. Remove baking sheet from oven to a wire rack, and let macaroons cool on baking sheet.
    Coconut Macaroons 5
  7. Melt the chocolate in a bowl over a pan of boiling water. I used microwave method: put the chocolate in a microwave safe bowl and keep stirring the chocolate every 15 seconds until chocolate is melted and smooth. Do not overcook chocolate in microwave.
    Coconut Macaroons 6
  8. Lay out a large piece of parchment paper. Dip the bottom of macaroons into the chocolate and placed them on the paper to dry. If you still have extra chocolate left, drizzle the tops with chocolate for aesthetics.
    Coconut Macaroons 7
  9. Let the macaroons sit until the chocolate has dried. These keep well in airtight container for up to 3 days.

Recipe Notes

Adapted from With a Glass.

 

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