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easy coconut macaroons from The Jewish Kitchen
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Coconut Macaroons

These perfect cookies are crisp on the outside and moist and chewy on the inside. The slight hint of vanilla and the coconut gives them an incredible aroma and flavor that will remind you of the macaroons your Bubbie used to make. These are also wonderful wrapped up as holiday gifts and just gorgeous when dipped in white or semi-sweet chocolate.
Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 cookies

Ingredients

  • 2 tbsp. cake flour
  • 1/2 cup sugar
  • 1/4 tsp. Kosher salt
  • 2 large egg whites
  • 1/2 tsp. vanilla extract
  • 2 cups shredded coconut

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl, sift together the flour, salt, and sugar and set aside.
  3. In a standing mixer or with a handheld mixer, beat the egg whites until stiff peaks form. Fold egg whites into the flour mixture. Add the vanilla and coconut and gently fold in to combine.
  4. Drop by 2 teaspoonfuls onto baking sheets (makes 20 cookies) about 2 inches apart. Bake for 20 minutes or until golden brown. Cool on wire rack.
  5. To dip cookies in chocolate, allow cookies to cool for 15 minutes. Melt white or semi-sweet chocolate chips in microwave-proof bowl at 30 second intervals in microwave. Stir chocolate until smooth and lump-free.
  6. Dip each cookie halfway into melted chocolate, allowing excess to drip back into bowl. Place macaroon on wax paper to allow chocolate to set and cool. You can also place them on a tray lined with wax paper and put in fridge to cool more quickly.