Coconut Macaroons

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Pulse the coconut in a food processor a few times to finely break it up, then measure 4 and 3/4 cups (385g). If you have no food processor, roughly chop the coconut on a large board.
2. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment or silicone mats.
3. Beat the egg whites, sugar, vanilla extract and almond extract on medium-high speed until foamy and the sugar is mostly dissolved, about 1 minute. Do not over-beat.
4. Fold the chopped coconut into the mixture until evenly moistened.
5. Scoop 1.5 tablespoons (about 30g) per cookie and place them at least 2 inches apart on the prepared sheets. For smaller cookies, use 1 tablespoon (about 18-20g) each.
6. Bake for about 20 minutes, rotating the pan halfway, until lightly browned around the edges and tops.
7. Cool on the sheets for 10 minutes, then move to a wire rack to cool completely. Use a thin spatula to release sticky bottoms.
8. Melt the chopped chocolate in a double boiler or the microwave in 20-second bursts, stirring after each until smooth.
9. Dip each cooled macaroon in the melted chocolate and return to the sheets. Let the chocolate set in the fridge or at room temperature.
10. Store covered at room temperature up to 3 days, or in the fridge up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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