Coconut Macaroons

I am over the moon for these Coconut Macaroons! Seriously! They are big, moist, sweet mounds of flaked coconut sitting on a bed of rich chocolate. Perfect for holidays, special events or any day of the week.

Servings: depends upon the size of the scoop used
Cook Time: 20-23 minutes
Temperature: 325 degrees F. 


  • 1 14 oz bag of sweetened coconut (about 5 ⅓ cups)
  • 4 egg whites (use large eggs at room temperature)
  • ¼ tsp. Sea Salt
  • 16 oz. best quality semi-sweet chocolate chopped
  • ⅔ cup granulated sugar
  • 56 tbsp. Unbleached All-Purpose Flour
  • 1 tsp. Almond Extract

Macaron Directions:

  1. Preheat the oven to 325 degrees F.
  2. Prepare two baking sheets with parchment paper
    1. Warning: Do not use silicone baking mats. They add to much moisture to the bottom of the cookie.
  3. Blend together the coconut, salt and most of the sugar (reserve 2 tbsp.). Set aside.
  4. In the bowl of an electric mixer, beat the egg whites until foamy. Add 2 tbsp. of granulated sugar. Beat until stiff peaks form
  5. Add the Almond Extract
  6. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  7. Use a cookie scoop (the choice of size is yours) or an ice-cream scoop (for really big macaroons). Place the macaroons in rounded mounds onto the prepared baking sheets spaced 1 inch or more apart.
  8. Bake in a 325 degree F. oven for 20-23 minutes, rotating pans front to bake half way through the baking cycle. Bake until the tops and edges are golden. The bottoms of the macarons should be light brown.
  9. Let macarons rest on the baking sheet for 2-3 minutes. Transfer to a wire rack to cool completely.

Dipping Direction:

  1. Melt the chocolate in the microwave at medium power. Stop and stir every 30 seconds until the chocolate is smooth and creamy.
    • Note: You can also use a double boiler to melt the chocolate.
  2. Dip the bottoms of the macarons in the chocolate, allowing any excess chocolate to to drip off. Place the macaroon onto the parchment paper lined baking sheet. Make sure the baking sheet is completely cool before placing macarons dipped in chocolate back onto it.
  3. Refrigerate the macaroons for 10 minutes to allow the chocolate to set.
  4. The macaroons will keep well in an airtight container at room temperature for about a week.
  5. The macaroons can be frozen for up to 3 months. Store them in an airtight container separating layers with parchment paper. Before serving, remove the macaroons and allow them warm to room temperature
Coconut Macaroons dipped in chocolate, from our kitchen to yours!💗

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