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Coconut Macaroons – super simple sweet coconut cookies that are dipped in chocolate. If you like coconut you are going to love these!
I am really excited for this post today. These Coconut Macaroons were something that my grandma made every year when I was a kid. It is one my dad’s favorite cookies, so they were always around at our house too.
They are chewy, sweet, soft, and then when you dip them in chocolate (optional) you get that great contrast in flavors. If you are coconut fan, these are a must! Coconut Balls and Almond Joy Brownies are two others that these chocolate and coconut fans go crazy for.
What You’ll Need For Coconut Macaroons
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Egg Whites
- Sugar
- Salt
- Vanilla Extract
- Shredded Coconut – I like to use unsweetened with the sugar already in the cookies
- Semi-Sweet Chocolate – this is optional. You could also use dark chocolate if that is what you like better.
I grew up with these Coconut Macaroons at our house every year. Sometimes my Grandma would drizzle chocolate over the top, sometimes she would dip them in chocolate like I did today. Either way, the sweet coconut with the chocolate is the ultimate in a Christmas cookie.
How To Make Coconut Macaroons
- The first step is to beat the egg whites and sugar until fluffy until nice and fluffy. You can use the whisk attachment of a stand mixer or a hand mixer works as well. This will take about 1-2 minute to get them nice and fluffy.
- Add the salt and vanilla extract and mix until well combined and still fluffy.
- Gently fold in coconut until everything is well blended.
- Drop about 1 inch balls about 2 inches apart on a baking sheet. Bake for 15-18 minutes until set and the the edges are browned.
- The cookies to tend to spread during baking. Remove from the oven and let cool for 10 minutes. Then use your fingers or the sides of 2 spoons to gather the edges and shape into balls.
- Once the cookies have cooled completely, dip the bottoms in chocolate (or drizzle chocolate over the top). Place on parchment paper to let the chocolate set completely before serving.
Storage
Once the cookies have cooled completely and the chocolate has hardened, if you are using, you can store in an airtight container for up to a week. These also freeze really well. Freeze for up to 3 months. Just let them thaw on the counter before serving.
These Coconut Macaroons are a naturally gluten-free cookie that you can serve at any get together.
More Tasty Cookie Recipes
- Mint Chocolate Pudding Cookies
- White Chocolate Cranberry Cookies
- Frosted Churro Cookies
- Sour Cream Cookies
- Snickerdoodles
- Chewy Molasses Cookies
- Chocolate Crinkle Cookies
Coconut Macaroons
Ingredients
- 1/2 cup egg whites
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 1/2 cups unsweetened shredded coconut
- 1 1/2 cups semi-sweet chocolate, melted (optional)
Instructions
- Preheat oven to 325º F.
- Beat egg whites and sugar together until fluffy. Use a whisk attachment for a stand mixer or a hand mixer. It will take 1-2 minutes until nice and fluffy.
- Mix in the salt and vanilla extract until well combined.
- Gently fold in coconut until everything is well blended.
- Drop about 1 inch balls about 2 inches apart on a baking sheet. Bake for 18-20minutes until set and the the edges are browned.
- The cookies will spread during baking. Remove from the oven and let cool for 10 minutes. Then use your fingers or the sides of 2 spoons to gather the edges and shape into balls.
- Once the cookies have cooled completely, dip the bottoms in melted chocolate (or drizzle chocolate over the top).
- Place on parchment paper to let the chocolate set completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a great recipe and pairing!
My family loves macaroons! They’ll love this, for sure!