April 2, 2014
23

Bakery-Style Coconut Macaroons

These 6 ingredient homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you’d find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture.

ChewyCoconut Macaroons.jpgCoconut macaroons are actually quite simple to make at home. These babies are ready to go in the oven in under 10 minutes! And done right, they can taste like the irresistible, gooey Almond Joy filling on the inside with a chewy/stick caramel exterior.

These coconut macaroons are just that! They’re sweet, moist, and chewy on the inside with a delightful crispy exterior.

Chewy Coconut Macaroons

A few helpful tips:

1.   If you have never used/cooked with almond paste before, you can find it in most grocery stores near the canned pie fillings on the baking aisle. It is definitely required to make this recipe because it’s what makes these macaroons SO chewy and gooey!

2.   Beat your egg whites, sugar, and almond extract with a mixer fitted with the whisk attachment on high before adding the coconut. I’ve found that beating them with a mixer, as opposed to whisking by hand, makes a moister macaroon. This is because you’re creating fluffy volume by beating, which can only be a good thing when mixing with coconut.

3.  When you first add the coconut, the dough will seem dry, but just keep mixing and it will eventually become wet and sticky as you continue to work the ingredients.

4.   I like to use my medium ( 1 1/2 Tablespoon) cookie scoop when scooping these cookies in order to get the petite size macaroons you find in bakeries. If you don’t have a cookie scoop,  you can use your hand to shape the macaroons. Have a bowl of water nearby for dipping sticky fingers makes shaping the macaroons easier.

Coconut MacaroonI have made these dipped in chocolate before, but my family reported back to me that the macaroons are too good to cover up with chocolate and that they liked them better plain; but feel free to dip them in chocolate if you feel the need to! 🙂

Enjoy!

Bakery-Style Coconut Macaroons

These 6 ingredient homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you'd find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture.
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Servings: 2 Macaroons

Ingredients

  • 4 egg whites
  • 1 (14 oz) bag of sweetened shredded coconut
  • 1/2 cup sugar
  • 1/2 teaspoon almond extract
  • 1 (7 oz) tube almond paste, shredded (about 1 cup)
  • pinch of sea salt

Instructions

  • Preheat over to 325°F and line a large baking sheet with parchment paper.
  • In a large mixing bowl, beat the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined.
  • Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.
  • Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.
If you make this recipe I'd love to hear in the comments!
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Desserts, Desserts, Gluten Free, Recipes, Spring
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