Chewy Coconut Macaroons

It’s funny how some of the simplest recipes can become the most cherished. For me, these chewy coconut macaroons are exactly that. They’re not fancy, they don’t require a ton of ingredients, but they are utterly addictive. The first time I baked these, it was on a whim. I had leftover egg whites from making crème brûlée, a bag of shredded coconut in the pantry, and a craving for something sweet. The result? Pure magic! My family devoured them in minutes. The kids loved the sweet, coconutty flavor, and my husband, who isn’t usually a dessert person, kept sneaking back for “just one more.” Since then, these macaroons have become a regular treat in our house, perfect for afternoon tea, potlucks, or just a little something to brighten up a weekday. They are delightfully chewy on the inside, slightly crisp on the edges, and bursting with coconut goodness. Trust me, once you try this recipe, you’ll understand why they’re such a hit!

Ingredients for Chewy Coconut Macaroons

Here’s what you’ll need to whip up a batch of these irresistible chewy coconut macaroons. Each ingredient plays a crucial role in achieving that perfect texture and flavor.

• 3 large egg whites (about 100g): These form the base of our macaroons, providing structure and lightness. Make sure they are at room temperature for optimal volume when whipped.
• 1/2 cup (100g) granulated sugar: Adds sweetness and helps to create a stable meringue. Regular granulated sugar works best for this recipe.
• 1/4 teaspoon salt: Enhances the sweetness and balances the flavors. A little salt goes a long way in bringing out the best in the other ingredients.
• 1 teaspoon vanilla extract: Infuses a warm, aromatic flavor into the macaroons. Pure vanilla extract is recommended for the best taste.
• 4 cups (340g) unsweetened shredded coconut: The star of the show! Unsweetened shredded coconut provides the signature coconut flavor and chewy texture. Ensure it’s unsweetened to control the overall sweetness of the macaroons.

Step-by-Step Instructions for Perfect Macaroons

Follow these detailed instructions to create chewy coconut macaroons that are guaranteed to impress. Each step is important for achieving the right texture and flavor.

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper. Parchment paper is crucial as it prevents the macaroons from sticking and ensures easy removal. Set aside the prepared baking sheets.
2. Whip Egg Whites and Salt: In a large, clean, and grease-free bowl (stainless steel or glass bowls are ideal), combine the egg whites and salt. Using an electric mixer (handheld or stand mixer) fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Soft peaks are when the whisk leaves trails in the egg whites, and the peaks gently fold over when you lift the whisk.
3. Gradually Add Sugar and Continue Whipping: With the mixer running on medium speed, gradually add the granulated sugar, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue to beat until stiff, glossy peaks form. Stiff peaks are when the whisk leaves defined trails in the egg whites, and the peaks stand straight up when you lift the whisk. The meringue should be smooth and shiny. This step is crucial for the structure of the macaroons. Over-whipping can make the meringue dry, so watch carefully.
4. Fold in Vanilla Extract and Coconut: Gently fold in the vanilla extract using a rubber spatula. Be careful not to deflate the meringue. Next, gradually add the shredded coconut in three additions, gently folding it into the meringue after each addition until just combined. It’s important to fold gently to maintain the airiness of the meringue. Overmixing will result in denser macaroons. The mixture should be evenly distributed but not overworked.
5. Scoop Macaroons onto Baking Sheets: Using a tablespoon or a small cookie scoop (about 1.5 tablespoons), scoop rounded mounds of the coconut mixture onto the prepared baking sheets, leaving about 1-2 inches of space between each macaroon. This spacing allows for even baking and air circulation. For a more uniform look, you can use a cookie scoop.
6. Bake the Macaroons: Bake in the preheated oven for 20-25 minutes, or until the macaroons are lightly golden brown on the edges and the coconut is toasted. The baking time may vary slightly depending on your oven, so keep an eye on them. Rotating the baking sheets halfway through baking can help ensure even browning. The edges should be nicely browned, but the centers should still be slightly soft for that signature chewy texture.
7. Cool Completely: Once baked, remove the baking sheets from the oven and let the macaroons cool completely on the baking sheets for at least 30 minutes. Allowing them to cool completely on the baking sheets is essential, as they will firm up as they cool. Trying to remove them while still warm can cause them to break apart. They will become easier to handle and remove from the parchment paper once fully cooled.
8. Enjoy! Once completely cooled, gently peel the macaroons off the parchment paper and enjoy! They are best enjoyed within a few days but can be stored for longer.

Nutrition Facts for Chewy Coconut Macaroons

These nutrition facts are approximate and can vary slightly depending on the exact measurements of ingredients and serving size. This is based on a serving size of one macaroon, with the recipe yielding approximately 24 macaroons.

• Calories per serving: Approximately 80-90 calories: A sweet treat that is relatively light on calories compared to many other desserts, making it a satisfying indulgence without being overly heavy.
• Fat: Approximately 5-6 grams per serving: Primarily from the coconut, which contains medium-chain triglycerides (MCTs). While coconut is high in saturated fat, MCTs are metabolized differently than long-chain saturated fats.
• Sugar: Approximately 8-10 grams per serving: Provides the sweetness and characteristic flavor of macaroons. Enjoy in moderation as part of a balanced diet.

It is important to note that these are estimated values. For precise nutritional information, you can use online nutrition calculators that allow you to input the specific brands and measurements of ingredients used.

Preparation Time for Chewy Coconut Macaroons

From start to finish, making these chewy coconut macaroons is quite quick and straightforward, perfect for when you need a delicious treat in a reasonable amount of time.

• Prep time: 15 minutes: This includes gathering ingredients, preheating the oven, preparing baking sheets, whipping the egg whites, and folding in the coconut. The meringue preparation is the most time-consuming part of the prep.
• Bake time: 20-25 minutes: The macaroons bake in the oven until golden brown and slightly toasted. Baking time can vary slightly based on oven calibration.
• Cooling time: 30 minutes (minimum): Allowing the macaroons to cool completely on the baking sheets is crucial for them to firm up and become easy to handle. Factor in this cooling time for the overall process.
• Total time: Approximately 1 hour to 1 hour and 10 minutes: From start to finish, including preparation, baking, and cooling, you can have a batch of delicious chewy coconut macaroons ready in just over an hour. This makes them a great option for a last-minute dessert or treat.

How to Serve Chewy Coconut Macaroons

These versatile macaroons are delightful on their own, but they can also be elevated and enjoyed in various ways. Here are some serving suggestions to inspire you:

• Classic Dessert: Serve them as a simple and elegant dessert after a meal. They pair wonderfully with coffee, tea, or a glass of milk.
• Tea Time Treat: Perfect for afternoon tea or a coffee break. Their delicate sweetness and chewy texture make them an ideal accompaniment to hot beverages.
• Party Platter: Include them on a dessert platter with other cookies, brownies, and fruit for a beautiful and varied spread. Their unique appearance and flavor will stand out.
• Gift Giving: Package them in a pretty box or cellophane bag tied with a ribbon to give as a homemade gift. They are a thoughtful and delicious present for friends, family, or neighbors.
• Ice Cream Sundae Topping: Crumble them over ice cream sundaes for added texture and coconut flavor. They add a delightful crunch and sweetness to creamy ice cream.
• Dipped in Chocolate: Dip the cooled macaroons in melted dark, milk, or white chocolate for an extra layer of decadence. Sprinkle with extra coconut flakes or sea salt for garnish.
• Alongside Fresh Fruit: Serve them with a side of fresh berries, sliced peaches, or tropical fruits like mango and pineapple. The fruit’s freshness balances the sweetness of the macaroons.
• Layered Dessert: Crush macaroons and layer them in parfaits or dessert cups with whipped cream, pudding, or fruit for a layered coconut dessert.

Additional Tips for Perfect Chewy Coconut Macaroons

To ensure your coconut macaroons are consistently delicious and chewy, here are some essential tips and tricks:

1. Use Room Temperature Egg Whites: Room temperature egg whites whip up to a greater volume than cold egg whites. Take your eggs out of the refrigerator about 30 minutes to an hour before you plan to bake.
2. Ensure Bowl and Whisk are Grease-Free: Any trace of grease can prevent egg whites from whipping properly. Wipe your bowl and whisk attachment with lemon juice or vinegar to ensure they are completely clean and grease-free.
3. Measure Ingredients Accurately: Baking is a science, and precise measurements are important, especially for meringue-based cookies. Use measuring cups and spoons to accurately measure all ingredients.
4. Don’t Overmix the Batter: Gently fold in the coconut just until combined. Overmixing will deflate the meringue and result in denser, less chewy macaroons. Fold until there are no streaks of meringue left, but stop there.
5. Use Unsweetened Shredded Coconut: Unsweetened coconut allows you to control the overall sweetness of the macaroons. Sweetened coconut can make them overly sweet and sometimes drier.
6. Toast the Coconut (Optional): For a deeper, nuttier flavor, you can lightly toast the shredded coconut before adding it to the meringue. Spread the coconut on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, watching carefully to prevent burning. Let it cool completely before using.
7. Bake Until Golden Brown Edges: Don’t underbake the macaroons. Bake them until the edges are lightly golden brown and the coconut is toasted. This ensures they are cooked through and have the right chewy texture. The centers should still be slightly soft.
8. Cool Completely Before Removing: Resist the urge to remove the macaroons from the parchment paper while they are still warm. Allow them to cool completely on the baking sheets. They will firm up as they cool and become much easier to handle and peel off the parchment without breaking.

Frequently Asked Questions (FAQ) About Chewy Coconut Macaroons

Here are some common questions and answers to help you troubleshoot and perfect your coconut macaroon baking:

Q1: Why are my macaroons flat and spread out?
A: This is often due to overmixing the batter, which deflates the meringue. Gentle folding is key. Also, ensure your egg whites are whipped to stiff peaks. If the meringue is too soft, it won’t hold its shape during baking.

Q2: My macaroons are dry and crumbly, not chewy. What did I do wrong?
A: Overbaking is a common cause of dry macaroons. Bake them just until the edges are golden brown and the coconut is toasted, but the centers are still slightly soft. Also, using sweetened coconut can sometimes lead to drier macaroons.

Q3: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes, you can, but you may need to reduce the amount of granulated sugar slightly as sweetened coconut already contains sugar. Start by reducing the sugar by 1-2 tablespoons and taste the batter (if you are comfortable tasting raw egg whites) to adjust sweetness if needed. Be aware that sweetened coconut can sometimes result in slightly drier macaroons.

Q4: How do I store coconut macaroons?
A: Store cooled coconut macaroons in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, you can freeze them in an airtight container for up to 2-3 months. Thaw at room temperature before serving.

Q5: Can I add other flavors to my coconut macaroons?
A: Absolutely! You can add citrus zest (lemon, lime, orange), almond extract instead of vanilla, a pinch of cinnamon, or even dip the cooled macaroons in melted chocolate. Get creative and experiment with flavors you enjoy.

Q6: Are coconut macaroons gluten-free?
A: Yes, this recipe for coconut macaroons is naturally gluten-free as it does not contain any wheat flour or gluten-containing ingredients. However, always check the labels of your ingredients, especially vanilla extract, to ensure they are certified gluten-free if needed for dietary restrictions.

Q7: Can I make macaroons without an electric mixer?
A: Whipping egg whites to stiff peaks by hand is quite challenging and time-consuming. While technically possible, it’s highly recommended to use an electric mixer (handheld or stand mixer) for the best results and to save time and effort.

Q8: Why are my macaroons sticking to the parchment paper?
A: If your macaroons are sticking, it might be because they are not cooled completely. Make sure they are fully cooled on the baking sheets before attempting to remove them. If they are still sticking, you can try gently sliding a thin spatula under them to loosen them from the parchment paper. Using good quality parchment paper is also important to prevent sticking.

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