Coconut Almond Macaroons Recipe

Introduction

Coconut Almond Macaroons are a delightful treat combining chewy shredded coconut with a rich blend of almond flavors and a decadent chocolate dip. These cookies are perfect for satisfying your sweet tooth with a nutty twist and an elegant finish.

Ingredients

• 4½ cups (397 grams) sweetened shredded coconut
• ⅔ cup (227 grams) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract
• ½ teaspoon kosher salt, such as Diamond Crystal
• 3 large egg whites, at room temperature
• 1 cup (167 grams) semisweet chocolate chips, melted
• ½ cup (75 grams) roasted salted almonds, finely chopped

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper. In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and kosher salt, stirring well.
2. Step 2: In a separate medium bowl, beat the egg whites using an electric mixer on high speed until medium stiff peaks form, about 3 minutes. Gently fold the beaten egg whites into the coconut mixture using a rubber spatula.
3. Step 3: Using a scoop or spoon, portion the mixture into 1½-tablespoon mounds on the prepared baking sheets, spacing them about 1½ inches apart. Bake for approximately 20 minutes, rotating the sheets halfway through, until the cookies are puffed, set, and golden brown. Allow them to cool on the pans placed on racks.
4. Step 4: Melt the semisweet chocolate chips either in short bursts in the microwave or over a double boiler until smooth. Dip half of each cooled macaroon into the melted chocolate, letting any excess drip off. Return them to the baking sheets and immediately sprinkle with the finely chopped roasted almonds. Repeat with the remaining cookies.
5. Step 5: Let the chocolate set at room temperature for about 2 hours. Once set, store the macaroons in an airtight container at room temperature.

Tips & Variations

• For a deeper almond flavor, toast whole almonds before chopping and sprinkling.
• You can substitute semisweet chocolate with dark or white chocolate according to your preference.
• If you prefer nut-free macaroons, skip the almonds and dip the cookies in chocolate alone.

Storage

Store these macaroons in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving to maintain their chewy texture and chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened or unsweetened shredded coconut?

Sweetened shredded coconut is recommended to balance the flavors and provide the right sweetness, but you can use unsweetened coconut if you prefer a less sweet macaroon, just adjust the sweetness accordingly.

Why do the egg whites need to be at room temperature?

Room temperature egg whites whip more easily and reach stiffer peaks faster, which helps give the macaroons their light, airy texture.