These Coconut Macaroons are sheer perfection! Ooey Gooey and moist, loaded with tender coconut then dipped in chocolate and sprinkled with sliced almonds.
This is my all-time favorite Coconut Macaroons recipe! This recipe was given to me by an old neighbor, named Jennifer. I was hooked after just one bite. She laughed and said, “I know, right! This is the only recipe you’ll ever use again!” Well, guess what? She was soooo right. This is now the only recipe I ever use to make chocolate dipped coconut macaroons. I’ve been making these macaroons for 10 years now. I make these every Christmas and Easter. My family considers these a mandatory Christmas Cookie. It doesn’t matter how many new Christmas cookies are on the cookie plate, these had better be on that plate as well! Not only were these cookies beyond delicious, but I also love that she had shaped them a bit differently. They laid nicely and were easy to nestle in with other cookies on a cookie plate.
Recipe Notes For Coconut Macaroons:
Extract: I think that what separates these macaroons from all the others is their secret ingredient. Almond extract. The almond flavor mixes wonderfully with the rich coconut. The original recipe calls for 1 teaspoon of almond extract. For me, that much is just a little too strong. I prefer to use just 1/2 teaspoon. I know a lot of people don’t like to use any extracts other than vanilla, but I LOVE the added almond flavor in this recipe!
Coconut: This recipe calls for the coconut to be firmly packed when measured. Just like you do with brown sugar. So, when the coconut is firmly packed, you ultimately use a lot more. For example, one 14 ounce bag of Bakers Angel Flaked Coconut says it contains 5 1/3 cups. Well, when it’s firmly packed it contains only 2 cups.
Shape Them: To shape these in the rectangular shape I’ve shown in the photos, place a rounded tablespoonful of the dough in your palm, flatten it out, then use your opposite forefinger to straighten up the sides and square them up. You can skip all that and just shape them as balls instead if you’d prefer.
Freezing: These freeze nicely. If you want to make them ahead of time, just bake them, but don’t dip them in the chocolate. Then freeze.
- 2 2/3 Cup Sweetened Flaked Coconut Firmly Packed
- 2/3 Cup Granulated Sugar
- 1/4 Cup All-Purpose Flour
- 4 Large Egg Whites
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 8 Ouncese Semi Sweet Chocolate Chips
- 1 Teaspoon White Crisco Optional
- 1 Cup Sliced Almonds
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment.
- In a medium bowl, mix together coconut, sugar and flour. Add egg whites, vanilla and almond extract and mix until evenly combined.
- Shape dough by rounded tablespoonfuls into a rectangle or ball. Place cookie on prepared baking sheet 2 inches apart. Bake in preheated oven 20-25 minutes or until set. When cookies are cool enough to handle, remove to a wire rack and cool completely.
- Melt chocolate chips in microwave safe bowl according to package instructions. Dip completely cooled cookies in melted chocolate then sprinkle with sliced almonds. Gentlely press almonds to adhere. Place dipped cookies back on silicone lined or parchment baking sheets and allow chocolate to set.
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