Coconut Macaroons

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Preparation info

  • Difficulty

    Easy

  • Makes about

    2 dozen

    Cookies

Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

These heavenly macaroons have the perfect texture—crunchy on the outside, chewy on the inside. I can’t decide if I like them better dipped in chocolate or plain, so I usually dip only half of the cookies and offer them both ways.

Ingredients

  • ¼ cup (2 oz/60 g) unsalted butter, at room temperature
  • Pinch of kosher salt
  • 6 tablespoons (3 oz/90 g) sugar
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • 1 egg plus 1 egg white, at room temperature
  • 12 oz (375 g) sweetened flaked coconut (3 firmly packed cups)
  • 4 oz (125 g) bittersweet or semisweet chocolate, chopped (optional)

Method

  1. Preheat the oven to 325°F (165°C). Line 2 large rimmed baking sheets with parchment paper.
  2. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until smooth, about 2 minutes. Add the sugar and beat until well blended, about 2 minutes. Beat in the vanilla and almond extracts just until incorporated. Beat in the egg and then the egg white, beating until each one is incorporated. Mix in the coconut.
  3. Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing them about inches (4 cm) apart and mounding them slightly with the spoon. Using damp fingers, gently press any loose coconut into the mounds.
  4. Bake the macaroons, 1 sheet at a time, until golden brown, about 20 minutes. Let the cookies cool completely on the baking sheets on wire racks.
  5. To dip the macaroons in chocolate, if desired, line a baking sheet with waxed paper. Place the chocolate in the top of a double boiler over barely simmering water. Heat, stirring often, until melted and smooth. Remove from over the water and set aside to cool slightly. One at a time, dip the bottom of each macaroon in the melted chocolate. Place the macaroon, chocolate side down, on the waxed paper. Repeat with the remaining macaroons. Refrigerate until the chocolate is set, about 45 minutes.
  6. Store the undipped macaroons in an airtight container at room temperature up to 5 days. Store the chocolate-dipped macaroons in an airtight container in the refrigerator.