No, that’s not a typo; it’s a macaroon with double ‘o’. You see, macarons are meringue-based, while macaroons have coconut flakes as the main ingredient.
Anyway, I based it on Lauren’s Naturally Sweet Chocolate Coconut Macaroons Recipe, which is so good.
With that said, let’s bake it, shall we?
How to make Coconut Macaroons?
To kick things off, preheat the oven to 350ºF.
Mix the egg whites, maple syrup, pure vanilla extract, and salt in a heat-resistant bowl.
Create a double boiler:
Fill your saucepan with 1-2 inches of water and bring to a simmer. Place your heat-proof bowl on top of the saucepan and mix for about 5 minutes. It will still go in the oven, so it doesn’t have to be cooked entirely—just as long as it’s frothy and warm to the touch.
Then, turn off the double boiler and fold the coconut flakes until it absorbs all the liquid.
Next, get your baking sheet and line it with parchment paper.
Using a cookie or ice cream scoop, scoop up the coconut mixture and press lightly. Place the portions on the baking sheet.
If you don’t have a scoop, you can also shape it using your hand and spoon.
Bake for 15-20 minutes. If your portions are smaller, it’ll cook faster. So, it’s better to watch it after the 10-minute mark.
After baking, bring out the coconut macaroons and let them cool (either at room temperature or in the fridge). This part is crucial since if you take them right away, they could easily break apart.
While that’s cooling, you can melt the chocolate for drizzle or dip. If you’re going to dip it, do it after the coconut macaroons have cooled completely. Then, you have to wait for the chocolate to set.
Finally, serve and enjoy.
Tips and Substitutions
Here’s the thing:
I also learned something when I tried this coconut macaroons recipe. It turns out my scoop is not spheroid, more like oblate. So, I need to buy better cookie scoops.
Anyway, I digress.
Instead of 2 cups, you can also use 3 cups of coconut flakes. However, it’s going to be too crumbly. On a different note, you can also use honey to substitute the maple syrup.
Here’s the kicker:
There are other alternatives you can use other than chocolate. In my case, I used my almond butter to drizzle. Even though it doesn’t have the attractive contrast of chocolate, it does taste good.
Naturally Sweet Chocolate Coconut MacaroonsCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy
The Naturally Sweet Chocolate Coconut Macaroons are a decadent dessert or snack with a crispy outer layer and chewy interior.
2 cups unsweetened coconut flakes
3 egg whites
¼ cup maple syrup
1 teaspoon vanilla
¼ teaspoon salt
4-ounce Semi-sweet chocolate chips (optional)
- Preheat the oven to 350ºF
- In a heat-proof bowl, mix the egg whites, maple syrup, vanilla, and salt.
- Using the saucepan double boiler method, place the heatproof bowl on top.
- Whisk for about 5 minutes until the mixture is frothy and warm to the touch. Then, remove from the heat.
- Add in the coconut flakes and mix until cohesive.
- Line the baking sheet with parchment paper.
- Portion the coconut macaroon mixture using a cookie scoop and place it on the baking sheet.
- Then, cook for 15-20 minutes or until golden brown.
- After baking, let it cool to room temperature.
- (Optional) While cooling, melt the chocolates and drizzle on top of the macaroons. Or, you can also dip the macaroons in chocolate.
- Finally, serve and enjoy.
- Recipe inspired by Lauren Sharifi.