Coconut Macaroons

These Coconut Macaroons are like no other I’ve ever baked or eaten. Though chewy, they’re definitely lighter than dense, but pack the same coconut thrill that comes from eating a more traditional version.

Coconut Macaroons | Light and scrumptious with a crisp exterior and chewy middles!

Coconut Macaroons AKA Besitos de Coco AKA Coconut Kisses

If you love macaroons, you’ll adore these light as a cloud coconut cookies! Known by a variety of names, they’re all a chewy cookie with sugar, coconut (or even ground almonds), and, traditionally, egg whites. Our August theme for Progressive Eats is a Taste of the Tropics. We are focusing on marvelous island cuisine for our virtual dinner party menu. When I think of the tropics, my mind immediately goes to coconut. I am a huge fan of coconut laden desserts, from delectable cookies to cream pies and cheesecakes. When push came to shove, I focused on a childhood favorite, and whipped up a version of the classic Coconut Macaroon.

Coconut Macaroons | Light and scrumptious with a crisp exterior and chewy middles!

A New Technique

I’ve made my share of macaroons. From the easy recipe using sweetened condensed milk to Alice Medrich’s recipe with egg whites, coconut, and sugar cooked over a double boiler before being baked. This recipe adapted from The New Basics Cookbook was somewhere in between. Egg whites and a fraction of the sugar was beaten to a glossy meringue. Then the remainder of the sugar, vanilla and coconut were folded in to make the batter. An easy, one bowl recipe!

It’s tough when your picky family prefers not to sample coconut or nut laden desserts. I knew I’d love these, but I took them to a gathering of friends to check their reaction. I dipped about half in melted semisweet chocolate and those were the first to disappear. When I lamented my predicament, I had more than enough volunteers to help reduce my inventory. The atypical texture was definitely a hit. Perfect for a sweet after dinner nibble or with a cup of afternoon tea. The lighter texture is less filling without sacrificing one bit of flavor.

Progressive Eats

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes native to or inspired by the islands of the Caribbean. Our event is hosted by Coleen who blogs at The Redhead Baker. Our dishes this month are inspired by the cuisines of Jamaica, Cuba, The Bahamas and more. You’ll certainly find a delicious recipe to add to your repertoire!

Taste of the Caribbean Progressive Eats Menu

Main Course

Veggies/Side Dishes

Desserts

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

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Coconut Macaroons | Light and scrumptious with a crisp exterior and chewy middles!

Coconut Macaroons
 
Prep time
Cook time
Total time
 
Light as a cloud coconut macaroons dipped in chocolate
Author:
Recipe type: Dessert, Cookies
Serves: 2 dozen
Ingredients
  • 2 egg whites
  • A pinch of salt
  • ⅔ cup sugar, divided
  • 1 teaspoon vanilla
  • 1½ cups plus 2 tablespoons shredded coconut (sweetened)
  • 2 ounces semisweet chocolate
  • ½ teaspoon vegetable oil
Instructions
  1. Preheat oven to 325º. Line baking sheets with parchment.
  2. Beat egg whites and salt to soft peaks. Add 1 tablespoon of the sugar and beat till whites are glossy, just a minute or so.
  3. With a rubber spatula, fold in the rest of the sugar, vanilla, and coconut.
  4. Drop by tablespoonfuls onto prepared baking sheets. Bake until just golden, about 15 minutes. Let cool a few minutes, then remove to wire rack to finish cooling.
  5. When cooled, melt chocolate with vegetable oil (I use the microwave). Dip bottoms of macaroons into chocolate and place on a parchment-lined baking sheet to allow the chocolate to harden.

Comments

  1. I love these coconuty cookies more than the French macarons. Did you use sweetened coconut in this recipe? They look chewy and great!

  2. I’m a big coconut fan, I could eat these for breakfast:@)

  3. What a coincidence, I just received a good quantity of coconut from a photographer after doing a shoot with him, I may have to make these for our upcoming European vacation. Who doesn’t eat nuts or coconut? Their loss, more for us!

  4. I’m definitely a macaroon fan, so I know I’ll love these!!! You can’t go wrong with chocolate and coconut 😉

  5. Macaroons have been one of my favorites since childhood, and this version sounds amazing! I think I need to make a batch very soon.

  6. these look like the most gorgeous and light macaroons I’ve ever seen!

  7. I haven’t made macaroons in years and the last time I did, I dipped the bottom in chocolate too. I can’t wait to try your recipe.

  8. What a great twist to whip the whites into a meringue–makes so much sense! I can just imagine biting into one of these beauties, Liz!

  9. I love coconut,these macaroons must be very yummy!

  10. I am a sucker for coconut macaroons! These sound so interesting with the whipped egg whites. I bet they are super light and fluffy.

  11. These are seriously one of my favorite desserts and I love that you dipped them in chocolate! The best of both worlds!

  12. Yum – the coconut macaroons look wonderful.

  13. You would not have to ask me twice to eat these. In fact I would be waiting by the oven to gobble one up as soon as it came out of the oven. Great technique. I must try these soon.

  14. These are gorgeous macaroons, Liz! I love that chocolate dip for a perfect finish!

  15. 2.0 adores macaroons! These sound right up his alley. And if I make them for him, I’ll look like a hero, so WIN WIN.

  16. Love the way these look — such a neat texture. And I adore coconut, so I know I’d love the flavor, too. Really nice — thanks so much.

  17. I love Coconut Macaroons and adding chocolate to it is genius in my book!

  18. Coconuts are my weakness and I have a special place in my heart for macaroons! I need to try this! I can imagine how airy the whipped egg whites make them!

  19. These look awesome!

  20. What a great idea to dip macaroons into chocolate =) Your inventory would definitely have disappeared quickly if you were in the Ninja’s neighborhood =)

  21. Like you, I adore coconut desserts. And macaroons are just about my favorite. While you made these for our Caribbean themed Progressive Eats, I’m going to save the recipe for Passover. I always have macaroons then, and these (with no flour and a new technique) look like this year’s winner of the “which macaroons shall I make for the Passsover seder” ? 🙂

  22. My picky family would feel the same and undoubtedly I’d have to ship these out of the house so I could avoid the fat lady pant!

  23. I love that you reduced the sugar and didn’t use the sweetened condensed milk, Liz. They look beautifully light. I didn’t know that coconut macaroons are also known as coconut kisses! Fabulous.

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