If you want to treat yourself without going overboard, why not whip up a batch of coconut macaroons? Coconut is packed with fiber, vitamins, and minerals to fuel the body while preventing weight gain. Plus, it has excellent immune system benefits- just one helping is enough to fend off an array of ailments from sore throats to flu! Get ready for deliciousness: These tasty treats are low in sugar mainly because we are using just a drop of honey, and contain no controversial ingredients, according to Joyce, my trusty health coach friend - So grab some coconut today and get cooking – Your taste buds will thank you later!
Are you interested in the history of macaroons?
Coconut macaroons were first introduced by Italian Jewish families, who adopted the cookie for use during Passover. Though it was initially enjoyed solely at Passover time, over generations, coconut flavor and nuts such as almonds have become popular additions to give an extra taste sensation that now pleases palates of all nationalities and religions all year round! Unlike many other traditional desserts from around the world, this delectable treat is made without any leavening agents like flour or baking powder - a requirement of observing this holiday.
How to make coconut macaroons
Gather the ingredients
You’ll first need to check the fridge and the pantry to ensure you have all the necessary ingredients. When shopping for coconut, make sure you know how the coconut is sweetened. You don’t want coconut that has been sweetened with corn syrup. There are alternatives. In addition to sweetened and unsweetened coconut, you’ll need eggs, sugar, honey, salt, dried fruit, and butter (or a vegan alternative). If you go for the chocolate drizzle, you’ll need a bar of dark chocolate and virgin coconut oil. It’s incredible how awesome these macaroons taste with so few ingredients.
Prepare the coconut.
Preheat the oven to 350°F. Line a baking sheet with Silpat or parchment. Combine unsweetened and sweetened coconut on the lined baking sheet. Lightly toast the coconut in the oven for 5 to 10 minutes. Keep watch that the mixture does not burn; however, your goal is a nice golden brown color. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F. (If using a convection oven, leave it at 350°F).
Whip the Meringue
Do you want to know the secret to make the perfect meringue? Clean a medium-sized mixing bowl with hot water and lemon juice to ensure it is spotless. As long as it’s spotless, you’ll achieve perfect peaks. Whip egg whites with a pinch of salt in a bowl until the whites stiffen into firm peaks adding sugar slowly and evenly. Fold the cooled toasted coconut into the egg-white mixture. Whisk in vanilla and salt until the mixture is bubbly—place bowl in the refrigerator to chill for 30 minutes.
Make the macaroons.
Line a baking sheet with parchment paper and drop medium scoop (2 tablespoon size) rounds of the coconut mixture onto the baking sheet. Then, press one or two dried cherries, cranberries, plums, or other dried fruit into the top of each macaroon (optional). Melt butter and honey together. Drizzle the mixture over the top of each macaroon.
Bake the macaroons
Bake macaroons for 20 to 25 minutes, until lightly browned (observe to avoid burning), or 10 to 12 minutes if using a convection oven. Macaroons should be dry to the touch. Moisture is the enemy of the macaroon. However, you may need to bake them longer on a humid day, turn the oven off, and do not open the oven until the cookies are fantastic.
Expert tips for adapting this heavenly Coconut Macaroons Recipe
A recipe is not perfect until you’ve added your touch to it. So, play with your macaroons to make them uniquely yours. Call your inner chef to come out and play. Here are some ideas –
- If you want to be fancy, melt equal parts dark chocolate and coconut oil in a double boiler and dip each cookie halfway. OR, drizzle on top after dipping the bottom into the melted chocolate mixture.
- For crispier, lighter macaroons, increase the amount of coconut to 5 cups.
- Add 2 Tablespoons of organic dark cocoa powder to the batter to turn this recipe into chocolate coconut macaroons.
- Wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!)
- Serve these macaroons with our Good Morning Tea.
Suppose you make these coconut macaroons, any variation we’ve suggested, or your take. We love seeing your photos! Why not share a photo with us using #beeinspired on Instagram?
Coconut Macaroons Recipe
These light cookies are gluten-free and delicious. They are actually good for you.
- 1 1/2 c unsweetened flaked coconut
- 1 1/2 c sweetened flaked coconut
- 4 egg whites
- 1/2 c organic sugar
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1/4 c dried fruit
- 2 tbsp. Waxing Kara Honey
- 2 tbsp. butter
Preheat oven to 350°F. Combine unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch that the mixture does not burn, though your goal is a nice golden brown color. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F. (If using a convection oven, leave at 350°F).
- Clean a medium size mixing bowl with hot water and lemon juice to be sure it’s very clean. Whip egg whites with a pinch of salt in bowl until the whites stiffen into firm peaks adding sugar slowly and evenly. Fold the toasted coconut into the egg white mixture. Whisk in vanilla and salt and whisk until the mixture is frothy. Place bowl in fridge to chill for ½ hour.
- Line a baking sheet with parchment paper drop medium scoop (2 tablespoon size) rounds of the coconut mixture onto the baking sheet. Press one or two dried cherries, cranberries, plums or other dried fruit into the top of each macaroon (optional). Melt butter and honey together. Drizzle the mixture over the top of each macaroon.
- Bake macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning) or for 10 to 12 minutes if using a convection oven. Macaroons should be dry to the touch. You may need to bake them longer if it is a humid day.
The macaroons will keep in an airtight container for a week.
- Serving Size
- 1 cookie
- per serving
- 10 grams
- 1 grams
- 5 grams
- Saturated Fat
- 5 grams
- 2 milligrams
- 54 milligrams
- 74 milligrams
- 1 grams
- 8 grams
- Vitamin C
- 0.1 milligrams
- 6 milligrams
- 0.3 milligrams
Try our homemade almond milk if you want ideas on what to serve with this coconut macaroon recipe. It’s something that the whole family will enjoy, and when you make it with your own hands, it just tastes better.