Coconut Macaroons

Ingredients

• 6egg whites
• 200 g (1 cup)sugar
• 1.25 ml (¼ teaspoon)salt
• 15 ml (3 teaspoons)vanilla
• About 300 g (4 cups)unsweetened shredded coconut
• About 170 g (1 cup)semi-sweet chocolate chips

Instructions

1. 1

   Prepare the trays

   Heat the oven to 175°C (350°F). Line baking sheets with parchment paper and set them aside.

2. 2

   Mix the coconut

   Separate the egg whites from the yolks in a large bowl and discard the yolks; cold eggs are easier to separate. Add the sugar, salt and vanilla, then whisk until combined. Add the coconut and mix until it is coated in the egg-white mixture.

3. 3

   Shape and bake

   Place heaped tablespoonfuls of the mixture on the prepared trays and shape each mound into a pyramid. Bake for 20 minutes.

4. 4

   Drizzle with chocolate

   While the macaroons bake, melt the chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring often until smooth. If needed, thin the chocolate with a splash of warmed milk or cream. Once the macaroons have cooled completely, drizzle the chocolate over them. Store in the fridge for up to 5 days or covered at room temperature for 3 days.

What are coconut macaroons?

Coconut macaroons are small, flour-free sweets made with shredded coconut and egg whites. They’re different from delicate French macarons, which are meringue-based sandwich cookies.

This American-style version keeps the method simple: sugar and vanilla flavour the coconut, while a chocolate drizzle adds a bittersweet finish. With no flour in the mixture, they can also suit a Passover dessert table, provided the ingredients meet your requirements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 1g protein, 10g carbs, 4g fat.

The sugar and coconut provide most of the carbohydrates, while the coconut and chocolate contribute most of the fat; the egg whites supply a little protein. Pair a macaroon with fresh fruit or serve it after a meal with a source of protein to make the overall plate more balanced.

The coconut mixture

Egg whites: cold eggs are easier to separate, as the recipe notes. Take care not to let any yolk get into the whites before mixing.

Shredded coconut: use unsweetened coconut so the sugar level stays in line with the recipe. Mix thoroughly so the egg-white mixture coats the shreds evenly.

Shaping the macaroons

Portions: a heaped tablespoon gives you a useful guide for dividing the mixture into 36 pieces. Keep the mounds similar in size so they bake at roughly the same rate.

Pyramids: press and shape each mound gently rather than packing it tightly. This gives the macaroons their characteristic peaked form.

Baking and doneness

Oven: bake at 175°C for 20 minutes, as directed. The recipe does not give a colour cue, so use the stated time and keep an eye on the macaroons towards the end.

Cooling: let them cool fully before adding the chocolate. This gives the drizzle a chance to sit on the surface instead of running off warm macaroons.

Melting the chocolate

Microwave: heat the chocolate in 30-second intervals and stir frequently, stopping once it has melted. Short bursts help you control the heat.

Double boiler: melt the chips over gently heated water, stirring until smooth. If the chocolate needs thinning, the recipe suggests adding a splash of warmed milk or cream.

Serving ideas

The chocolate-topped macaroons are sweet enough to serve on their own with coffee or tea. For a dessert plate, pair one with fresh berries or sliced fruit for a contrasting, fresh bite.

They also work well on a Passover dessert table or as a make-ahead treat for sharing. If serving from the fridge, allow them a little time at room temperature for a softer bite.

Recipe notes & tips

• Use cold eggs when separating the whites from the yolks.
• Measure portions with a heaped tablespoon to help make 36 similar-sized macaroons.
• Line the baking sheets with parchment before shaping the mixture.
• Stir the chocolate often as it melts, especially when using the microwave.
• Wait until the macaroons are fully cool before drizzling them with chocolate.

Variations

• Citrus note: Add a little finely grated lemon or orange zest to the coconut mixture.
• Dark chocolate: Use dark chocolate chips for a less sweet, more intense drizzle.
• Chocolate base: Dip the cooled macaroon bottoms in melted chocolate instead of drizzling the tops.
• Extra vanilla: Add a little more vanilla for a stronger aromatic flavour.
• Plain tops: Leave off the chocolate for a simple coconut-only macaroon.

Common mistakes to avoid

• Yolk in the whites: Separate each egg carefully so the mixture stays free of yolk.
• Uneven portions: Use a heaped tablespoon for each mound to help them bake consistently.
• Packed mounds: Shape the mixture gently into pyramids rather than compressing it tightly.
• Overheated chocolate: Use 30-second microwave intervals and stir between each one.
• Warm macaroons: Let them cool completely before adding the drizzle so it stays on top.

How to store

Store the macaroons covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Keep them in an airtight container to help prevent them from drying out.

Frequently asked questions