It’s the start of a new week, the sun is shining and spring is finally in the air. Our weeks are looking different these days but we are settling into a quarantine routine at home. Even though we’re spending the bulk of our time indoors, the days are still moving at a steady pace, which gives us hope for a light at the end of this pandemic tunnel. Our family was hit with harsh news regarding Covid_19 last week and since baking is my therapy, getting back to the kitchen to help my girls make a new treat was exactly what I needed. My girls wanted to make coconut macaroons, with Easter and pantry ingredients in mind. I chuckled at the idea because of the hilarious meme out there comparing coconut macaroons to french macarons. It’s no surprise how much I love french macarons, but it turns out coconut macarons, although very different, aren’t so bad after-all! In fact they’re surprisingly soft, chewy, delicately sweet and even simple to make!
If you’re in need of some baking therapy this week, check out my girl’s easy coconut macaron recipe below!
CHEWY COCONUT MACAROONS
Lightly sweetened coconut macaroons, baked to perfection then dipped and drizzled in dark chocolate and a sprinkle of kosher salt. Perfect for upcoming Easter, also dairy & gluten free.
The coconut macaroons are moist in the center with lightly toasted coconutty edges. While delicious straight from the oven, dipping and/or drizzling the yummy coconut cookies in dark chocolate will take them to the next level! Chocolate and coconut are a classic combination with a sprinkle of salt to tie the flavors together!
HOW TO MAKE COCONUT MACAROONS
My girls loved experimenting with this simple recipe! You will only need 5-6 basic pantry ingredients to bake a batch for yourself. No sweetened condensed milk necessary, just sweetened coconut, egg whites, gluten free flour, a little sugar and salt! If you have no food allergies, feel free to use regular flour and vanilla in the recipe. It’ll work just as well!
To make the coconut macaroons, simply mix the coconut, gf flour, and salt together. Whip the egg whites with sugar then fold into the coconut mix until well combined. Spoon the coconut mix onto a parchment lined baking sheet like so.
Then just bake in the oven until golden brown!
There’s a secret that the girls discovered to making the coconut macaroons fluffy and chewy!
TIPS FOR CHEWY MACAROONS
While coconut macaroons are classically made with frothy eggs whites, whipping air into the egg whites a little longer will increase the volume of the egg whites, turning them into more of a meringue, which in turn yields more of a chewy and moist textured cookie.
The girls whipped the eggs whites to soft peaks before folding into the coconut mix and the results were even better than imagined and even more heavenly when paired with the dark chocolate and kosher salt!
Lightly sweetened coconut macaroons, baked to perfection then dipped and drizzled in dark chocolate and a sprinkle of kosher salt.
3 cups sweetened coconut (GF)
1/4 cup raw sugar
3 tbsp GF flour (Bob’s Redmill)
2 egg whites whipped to soft peaks
pinch of salt
dash of vanilla (gf)
4–6 oz melted dairy free dark chocolate and kosher salt for garnish.
For the Coconut Macaroons:
Line a baking sheet with parchment paper and preheat oven to 325.
Combine the coconut, flour and salt in a bowl.
In the bowl of a stand mixer, whisk egg whites until foamy.
Pour sugar into foamy eggs and whisk on medium until very soft peaks form.
Fold soft peaks into the coconut and flour mixture, stirring until combined.
Pour in the vanilla and mix again until the fully combined.
Using a tablespoon, spoon batter onto parchment lined baking sheet, roughly 1 inch apart.
Fill the entire baking sheet then transfer to the preheated oven.
Bake for 18-20 minutes or until golden brown.
Remove from oven and cool.
Dip the bottoms of the cooled macaroons in melted dark chocolate then place back on the parchment paper to set. Or drizzle the chocolate over the top of the macaroons and finish with a dash of kosher salt.
Store the cookies in a sealed container for up to 3 days.
The recipe can also be made with regular flour.
Keywords: soft macaroons, coconut macaroons recipe, coconut macaroon, easy macaroon recipes, gluten free macaroons, dairy free macaroons
This recipe is much less sweet than many of the coconut macaroon recipes out there! Because the coconut is already sweetened, it is not necessary to add so much additional sugar. You can even try coconut sugar in place of the raw sugar for a refined sugar free version.
Dipping the macaroons in chocolate also gives the cookies an extra hint of sweetness.
If you’re looking for an easy recipes to share with your family for upcoming Easter, then these soft & chewy macaroons are for you! With just over 30 minutes to prep and bake, the macaroons are simple enough for kids 8+ to make on their own…with a little bit of guidance, but not much!
If you’ve yet to make homemade macaroons before, you’ll be pleasantly surprised at just how simple they are! Much less time consuming than everyone’s favorite french macaron cookie that often gets mixed up with this one. Both are delicious in their own way! If you’ve stumbled upon this recipe in search of a french macaron recipe, check out my guide here! Also be sure to bookmark/pin the recipe and check back later this week for more.
Happy quarantine baking! Please let’s all do our part, continue to stay home and practice proper social distancing. It’s incredibly important for the health of not only ourselves, but the most vulnerable.
Stay safe and take care!
This post titled Chewy Coconut Macaroons was seen first on Posh Little Designs. All Rights Reserved. 2020