Description
Delightfully chewy and sweet coconut macaroons with a hint of cinnamon, topped with rich, melted semisweet chocolate. These easy-to-make treats are perfect for satisfying your sweet tooth and are great for sharing or gifting during special occasions.
Ingredients
Dry Ingredients
- 8 ounces (3 cups) unsweetened shredded coconut
- 1 cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
Wet Ingredients
- 3 large egg whites
- 3 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
Topping
- 1 cup (6 ounces) semisweet or dark chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium mixing bowl, combine the shredded coconut, sugar, and ground cinnamon. Stir well to evenly distribute the cinnamon throughout the coconut mixture. Set this bowl aside.
- Whip Egg Whites: In a separate bowl, add the egg whites, honey or maple syrup, vanilla extract, and salt. Using a hand mixer or stand mixer with a whisk attachment, beat the mixture on high speed until stiff peaks form. If you are baking at an altitude above 3,000 feet, beat only until soft peaks form to maintain the right texture.
- Fold Egg Whites into Coconut Mixture: Gently fold the whipped egg whites into the coconut mixture using a silicone spatula. Be careful not to overmix or deflate the whipped egg whites to keep the batter light and airy.
- Shape the Macaroons: Using a cookie dough scoop or your hands, scoop approximately 1 tablespoon of the coconut mixture at a time. Gently form each scoop into a roundish shape without packing it down too tightly. Place each shaped macaroon onto the prepared baking sheet, spacing them closely since they don’t spread much. Tidy up any stray coconut pieces by pushing them back into the mounds.
- Bake: Place the baking sheet on the middle rack of the oven. Bake for 14 to 15 minutes, or until the tops are lightly golden brown. Once baked, transfer the baking sheet to a cooling rack and allow the macaroons to cool completely.
- Melt Chocolate: After the macaroons have cooled, melt the chocolate chips. The easiest method is to microwave them in 20 to 30 second intervals, stirring well between each, until fully melted and smooth. Alternatively, melt the chocolate in a double boiler or in a heatproof bowl over gently simmering water.
- Dip Macaroons in Chocolate: Line a new piece of parchment paper on a flat surface. Dip each macaroon sideways into the melted chocolate about halfway up to coat the bottom portion. Place the chocolate-dipped macaroons onto the parchment paper to allow the chocolate to harden. To speed up this process, place the tray in the refrigerator for about 10 minutes, but avoid leaving them too long to prevent condensation on the chocolate.
- Store: Store leftover macaroons covered at room temperature for up to 4 days, or freeze for several months to maintain freshness.
Notes
- For altitude above 3,000 feet, whip egg whites only to soft peaks to prevent dryness.
- If you prefer, substitute honey with maple syrup for a vegan sweetener (note that egg whites are not vegan).
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Do not overmix the egg whites into the coconut to keep macaroons light and fluffy.
- Chocolate dipping is optional but adds a decadent finishing touch.
- Freeze leftover macaroons tightly sealed in an airtight container to avoid freezer burn.
