These Easy Coconut Macaroons drizzled with chocolate are chewy on the inside and crispy on the outside. They are like a homemade Mounds bar!
It’s the season for holiday baking and Christmas cookies really have their moment during this time of the year. From cookie platters at holiday parties to cookie exchanges, we love them all. But you can only have so many sugar cookies and that is why I am sharing this easy coconut macaroon recipe today!
Table of contents
Tonia’s Notes
How To Make Easy Coconut Macaroons
More Cookie Recipes
Stevia In The Raw® has sponsored this blog post and has provided product samples to create this recipe.
Tonia’s Notes
Instead of using sweetened condensed milk to make these easy coconut macaroons, I used half granulated sugar and half Stevia In The Raw® Bakers Bag.
Stevia In The Raw® is a zero-calorie sweetener that contains extracts from the sweet leaves of the stevia plant. It is perfect for any baking and cooking needs. For every cup of sugar in a recipe that is swapped out for Stevia In The Raw® Bakers Bag, you can save up to 700 calories!
Since Stevia In The Raw®Bakers Bag measures cup for cup like sugar, it can easily be used in any of your favorite holiday baking recipes to reduce sugar and calories. It is formulated so that 1 cup has the same sweetness as 1 cup of sugar.
Keep in mind that when using Stevia In The Raw® for baking recipes, only replace about half the sugar in order to achieve the proper browning, rising, and caramelizing that only sugar can provide.
How To Make Easy Coconut Macaroons
Combine sweetened shredded coconut, Stevia In The Raw® Bakers Bag, granulated sugar, flour, and salt in a bowl. Add egg whites and vanilla, and mix well.
Use a small dough scoop or two teaspoons to make small mounds of the dough on a parchment-covered baking sheet.
Bake at 325° F for 23-26 minutes, or until golden, rotating the baking sheet halfway. Slide the cookie-covered parchment paper onto the counter to allow the macaroons to cool.
Melt the chocolate chips and shortening in the microwave. Dip the coconut macaroons in the chocolate and place them back on the parchment paper.
Once all of the cookies have been dipped, drizzle the remaining chocolate over the top.
These easy coconut macaroons are full of chewy coconut goodness! They only take a few minutes to mix up in one bowl and are perfect for a holiday cookie swap.
More Cookie Recipes
Peanut Butter Cookies are delicious with a glass of milk!
Hot Chocolate Cookie Cups are almost too cute to eat.
Molasses Cookies are a holiday favorite!
Peanut Butter Blossoms are a classic for a reason.
Easy Coconut Macaroons
These Easy Coconut Macaroons drizzled with chocolate are moist and chewy on the inside and crispy on the outside. They are like a homemade Mounds bar!
Combine sweetened shredded coconut, Stevia In The Raw® Bakers Bag, granulated sugar, flour, and salt in a bowl.
Add eggs whites and vanilla, mix well.
Use a small dough scoop or two teaspoons to make small mounds of the dough on a parchment covered baking sheet. Bake at 325°F for 23-26 minutes, or until golden, rotating the baking sheet halfway. Slide the cookie covered parchment paper onto the counter to allow the macaroons to cool.
Melt the chocolate chips and shortening in the microwave. Dip the coconut macaroons in the chocolate and place them back on the parchment paper.Once all of the cookies have been dipped, drizzle the remaining chocolate over the top.
Notes
Store in an airtight container for up to one week.
Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets. Bake 325F for 20 minutes or until edges of cookies are golden brown.
One of the main differences between French and Italian macarons is the method of preparation. French macarons are made by mixing the almond flour and powdered sugar with whipped egg whites, while Italian macarons are made by heating the sugar and egg whites together before adding in the almond flour.
Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.
That said, because macaroons are high in sugar and offer little nutrition, eating too many of them regularly could be problematic, especially if they replace more nutritious foods in your diet.
Fresh shredded coconut will have too much liquid in it and this is likely to be seeping out when you cook the macaroons, making them sticky. Also as you live in Singapore it could be that the humidity of the air is contributing to the moistness of the macaroons.
French macaroons are incredibly sensitive to moisture above everything. This is why some recipes call for "ageing egg whites" as when egg whites get old they loose some moisture. Some recipes also recommend powdered food colouring over liquid, again to control the water content in the batter.
Macarons last for 7 days at ambient temperature and for up to 7 weeks in the fridge, so they do have quite a good shelf life. However, when storing them at ambient temperature, it is probably best to keep them in an airtight plastic container, to keep as much air out as possible so that they don't dry out.
The macaroons can also be made a day ahead and stored in an airtight container. Leftovers should keep in an airtight container for a further 2 to 3 days (do not re-freeze thawed macaroons). Please note that the macaroons should be made with American-style sweetened, shredded coconut and not dry desiccated coconut.
Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature. How long do macarons last? Macarons typically last for 2-3 days at room temperature, or up to a week in the refrigerator.
The cookie's texture beneath the crust should be light, just a little chewy, and soft, but not so soft that it's mushy. It's okay if the cookie looks "uncooked." As much as I love sugar, sweetness shouldn't take over in a macaron. They come in a wide variety of flavors for a reason—so you can taste the flavor.
The tasty treats were eventually introduced to French royalty in 1533 when Queen Catherine de Medici of Italy married King Henry II of France. Most historians believe that macaroons and coconut macaroons both date back to Italy, likely in the Venice region, before they were transported to other parts of the world.
Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container. To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer.
Macaroons can be made in two different ways. One version of the macaroon recipe includes flour, and the other popular recipe contains sweetened condensed milk. Both ingredients work as binders for the coconut but produce different textures.
Coconut macaroons: Think of the coconut macaroon as a cousin to the above macaroons. These tasty goodies are made with shredded coconut, sweetened condensed milk, eggs, vanilla, and salt. More importantly, they look different from the above two – they often look a little more round and a little lumpier.
While there's literally no good reason for a macaroon to contain any wheat flour (or other carbohydrate filler), lots of recipes for coconut macaroons exist that contain flour.
Coconut macaroons are not always gluten free. They often have a little flour in them to stiffen them up. Fortunately, it's not difficult to make them gluten free. I use white rice flour in mine.
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