Coconut Macaroons
Creamy, chewy, and unapologetically coconut-forward, these Coconut Macaroons deliver big flavor with very little fuss — the perfect treat when you want something impressive without a lot of effort.
Equipment
- Mixing Bowl
- Piping Bag
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 1 cup Almond flour, finely ground
- 1/2 cup Shredded coconut, unsweetened or sweetened based on preference
- 3/4 cup Granulated sugar divided
- 1/4 teaspoon Cream of tartar
Wet Ingredients
- 3 large Egg whites room temperature
Instructions
- Prepare the dry mix: Sift the almond flour and half of the sugar (about 3/8 cup) together into a bowl to remove lumps and ensure even sweetness. Stir in the shredded coconut until evenly distributed.
- Whip the meringue: In a clean, dry mixing bowl, add the room-temperature egg whites and cream of tartar. Begin beating on medium speed until foamy. Gradually add the remaining sugar in a slow stream while the mixer runs. Continue beating until glossy stiff peaks form.
- Fold and pipe: Gently fold the dry almond-coconut mix into the meringue using a rubber spatula. Transfer the batter to a piping bag fitted with a round tip or use two spoons to drop mounds. Pipe or drop neat domes onto a parchment-lined baking sheet, spacing them about 1 inch apart.
- Rest and bake: Let the piped macaroons sit at room temperature for 30 minutes to form a skin. Preheat your oven to 325°F (163°C). Bake the macaroons for 10–12 minutes, until the edges are lightly golden and the tops are set.
- Fill and assemble: Once cooled, sandwich two macaroons with coconut cream, dulce de leche, chocolate ganache, or any filling of your choice. Store finished sandwiches in an airtight container.
Notes
For a shiny finish, ensure your mixing bowl is spotless and free of fats or oils. Chocolate dip after cooling for a professional touch; refrigerate until set.