coconut macaroon

Soft chewy sweet coconut macaroons are the perfect gluten-free cookie. How to make the perfect coconut macaroons dipped in dark chocolate. 

The Best Coconut Macaroons

Sweetened Coconut Flakes ((5 cups --

Sweetened Condensed Milk

Tablespoons Butter ((melted))

Vanilla Extract

Salt

Preheat oven to 325 degrees. Line two baking sheets with parchment paper sheets.

In a medium mixing bowl, stir together coconut, sweetened condensed milk, melted butter, and vanilla.

In a mixing bowl, beat the egg whites and salt until stiff peaks form.  Once they are formed, fold egg whites into the coconut mixture, making sure to fully fold the egg whites into the coconut.

Using two spoons or an ice cream scoop, scoop mounds of the coconut mixture and place on parchment paper lined baking sheets. If you don&#x27;t have parchemnt paper, lightly spray with non-stick cooking spray.

Bake for 20-23 minutes. Watch carefully as the bottoms can become too browned. Remove from the oven and let setup for about 2 minutes. Carefully remove and place on cooling rack.

If dipping into chocolate, place the chocolate in microwave-safe bowl. Heat in 30 second increments until melted. Carefully pick up each macaroon, and dip the bottom into the melted dark chocolate. Place on a cooling rack or parchment paper lined baking sheet. Let set up and cool.

Every bite of this chocolate mousse pie delivers rich, silky chocolate with a chewy coconut macaroon finish.

Chocolate Mousse Pie with Coconut Macaroon Crust

coconut

sugar

vanilla

salt

milk chocolate

heavy whipping cream

Bring a pot of water to a simmer.

Mix all ingredients in a heat-proof mixing bowl (I use the bowl from my stand mixer) and set it over the pot of water.

Heat for 5-7 minutes until the mixture is warm and the egg whites have thickened - stir while heating to prevent burning.

Remove from heat and let the mixture sit for 30 minutes so that the coconut can absorb more of the moisture.

Preheat oven to 350 F.

Grease a 9 inch pie pan with non-stick cooking spray (I would not recommend a deep dish pan for this recipe).

Press coconut mixture into the pie pan, evenly distributing it and being sure to push it all the way up the sides of the pan.

Bake for 5-7 minutes until the edges of the crust just start to get golden.

Reduce heat to 325 F and bake for another 10-15 minutes until the edge of the crust is all a nice golden brown.

Coconut Macaroon Crust Instructions

Melt chocolate in a double boiler or in the microwave.

Cool until it's warm to the touch, but not burning hot.

Bring the heavy whipping cream to a boil (you can do this on the stove or in the microwave).

Pour the heavy whipping cream over the melted chocolate and mix thoroughly.  If the heavy whipping cream is not hot, it will cause the chocolate to harden and get chunky - not what you want for your mousse.

Mix in the egg yolk.

Whip the egg whites in a separate bowl until you get soft peaks - they will have the texture of shaving cream.

Mix the sugar into the egg whites a little bit at a time.

Fold the egg whites into the chocolate in very small spoonfuls.  Be extremely gentle.  You don't want to smash the fluffiness out of the egg whites.

Pour the mousse into the cooked pie crust.

Chill for at least two hours prior to serving.

Chocolate Mousse Instructions

Classic coconut macaroons are for true coconut lovers! With chewy middles and crisp outsides, these hand-held treats are irresistibly delicious.

Coconut Macaroons

(180 grams) sweetened coconut flakes (Note 1)

½ cups (180 grams) unsweetened coconut flakes (Note 2)

(160 grams) sweetened condensed milk

(70 grams) large egg whites

coconut extract

(140 grams) semi-sweet chocolate chips (optional)

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.

Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.

In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.

Add the coconut and mix well with a silicone spatula.

Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.

Bake the cookies for about 15 minutes, or until they are light golden brown.

Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.

To make the macaroons:

Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.

To melt the chocolate:

Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.

Let the chocolate set before serving.

To dip the macaroons:

These Coconut Macaroon Cookies are perfectly soft on the inside with crispy edges. You&#x27;ll love the sweet coconut flavor of these chewy cookies, plain or dipped in melted chocolate!

Coconut Macaroons Recipe

(14 coconut

sweetened condensed milk

vanilla extract

dark chocolate melting wafers, optional

Preheat the oven to 325°F. Line a baking...

Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, mix together the coconut,...

In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla extract by hand using a wooden spoon. Set aside.

In a medium mixing bowl, beat egg whites...

In a medium mixing bowl, beat egg whites and salt, with a hand mixer, until stiff peaks form.

Fold the egg whites into the coconut mixture...

Fold the egg whites into the coconut mixture until fully incorporated.

Using a 1 Tablespoon scoop, place mounds of...

Using a 1 Tablespoon scoop, place mounds of coconut mixture onto the prepared baking sheet, spacing about 1-inch apart.

Bake for 21-23 minutes, until the tops and...

Bake for 21-23 minutes, until the tops and edges are golden brown. Do not overbake!

Let cool on the pans for a few...

Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

If dipping the coconut macaroons in chocolate, place...

If dipping the coconut macaroons in chocolate, place the chocolate melting wafers in a microwave safe bowl and heat on high for 1 minute. Stir until the chocolate has completely melted and is smooth. Dip the bottoms of the cookies into the chocolate and place on parchment paper to set. The melted chocolate can also be put in a ziploc baggie with the corner cut off for easily drizzling.

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