Small mounds of white shredded coconut cookies with toasted golden tips and dark chocolate dipped bases, crisp coconut strands visible

Coconut Macaroons

by

Coconut macaroons bake into little mounds with toasted tips and soft chewy centers. This egg-white version uses shredded coconut and can be finished with a thin chocolate-dipped base after the cookies cool.

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Recipe at a Glance

  • Yield: About 20 macaroons
  • Preparation: 20 minutes
  • Cooking: 22 minutes
  • Chilling: Cool completely before chocolate dipping

Table of Contents

Ingredients

Macaroons

  • 3 large egg whites
  • 120 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1/8 teaspoon fine salt
  • 250 g sweetened shredded coconut

Optional chocolate base

  • 120 g semisweet chocolate, finely chopped

Before You Start

Use shredded coconut, not coconut flour or large coconut chips.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare

Heat the oven to 165°C (330°F). Line two baking sheets with parchment. If the coconut strands are very long, chop them briefly so the mounds hold together more neatly.

2. Mix

Whisk egg whites, sugar, vanilla, optional almond extract and salt by hand for about 1 minute, until foamy and combined; you do not need stiff peaks. Fold in the coconut until all strands are moistened. Leave for 10 minutes to hydrate.

3. Scoop

Scoop firmly packed rounded tablespoons onto the trays, spacing about 4 cm apart. Press any loose strands into the mounds with damp fingertips. If liquid pools at the bottom of the bowl, stir before scooping and leave excess free liquid behind.

4. Bake

Bake one tray at a time for 18–22 minutes, until the tips and bottom edges are golden. Cool on the tray for 10 minutes before moving to a rack; the warm cookies are delicate.

5. Dip if desired

Melt the chocolate over gentle heat. Dip the bottom of each fully cooled macaroon into chocolate and set on clean parchment. Leave until firm before storing.

Cook’s Tips

  • Use shredded coconut, not coconut flour or large coconut chips.
  • Pack the scoop firmly so the cookies do not fall apart.
  • Let cookies set on the baking sheet before moving them.

Storage and Make-Ahead

Keep in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week. Freeze well wrapped for up to 1 month and thaw in the container to reduce condensation.

Recipe Questions

Are macaroons the same as macarons?

No. These are shredded-coconut cookies. Macarons are the smooth almond-meringue sandwich cookies.

Can I skip the chocolate?

Yes. The plain coconut mounds are complete without a coating.

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