Coconut macaroons are an oldie but goodie; a gold standard sought out by coconut lovers everywhere. This is my quick and easy recipe for coconut macaroons. Their toasty exterior combined with a chewy richness and moist center puts them at the top of my cookie list. I add a bit of orange zest to give each bite some summery zing. Chocolate is a necessary luxury I added at the last minute. After all, there is always room for a sweet chocolate drizzle!
- Yield: 15 Cookies
- Preparation Time: 10 Minutes
- Total Time: 35 Minutes
- 2¾ cups (200 g) flaked/shredded coconut (sweetened)
- 0.66 cup (135 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- ¼ tsp salt
- 4 egg whites
- ½ tsp almond extract
- 1 tsp vanilla extract
- 1 large orange zest
- 3 oz (75 g) semi-sweet chocolate
- ¼ tsp shortening
- Preheat the oven to 325°F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside. Make the macaroons
- In a large bowl, combine the coconut, sugar, flour, and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the orange zest.
- Measure 1 heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely round and 2 in apart.
- Bake for 20–22 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Make the chocolate glaze
- Melt the chocolate and shortening together in a small microwave-safe bowl in 20-second intervals until melted, stirring well after each increment. Drizzle over the cookies. The macaroons will stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5.