A classic cookie gets a holiday twist with these Chewy Coconut Macaroons
Time to ease into the holiday baking with a simple cookie that everyone loves. Macaroons have been a family favourite, forever. Kids love their chewy, coconut goodness. Moms love how easy they are to make. Dressed up with the addition of dark chocolate drizzle, these Chewy Coconut Macaroons are ready for the holiday table.
These cookies are a coconut lovers dream. Chewy and moist on the inside, crispy and golden on the outside. Traditionally they are left plain, which is delicious, but they are even more delicious dipped or drizzled with dark chocolate. This base recipe can be really versatile… add some orange or lime zest for more of a tropical feel… add a toasted almond to the top for an Almond Joy copycat.
They keep well for days over the holidays, but they won’t last that long…
Chewy Coconut Macaroons
EMAIL Recipe Share on FacebookIngredients
- 2-2/3 cups flaked sweetened coconut
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 4 egg whites
- 1/2 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp coconut oil
Instructions
- Preheat oven to 325ºF. Line two baking sheets with parchment paper.
- In a bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla. Drop mixture by teaspoons on to baking sheets, 2 inches apart.
- Bake for 20 to 25 minutes until edges are golden. Transfer to wire racks to cool completely.
- In a small bowl, microwave chocolate chips and oil for 40 seconds on high. Stir to melt and combine until smooth. Drizzle over cooled cookies.
To make this product gluten free, what can I substitute for the all purpose flour?
Thank you so muchh!
You can substitute almond flour 1:1.
Can I substitute quinoa flour instead?
I have never tried it, but I understand that you can substitute 1/2 of the all-purpose flour with quinoa.
Can these be frozen?for how long?
These macaroons freeze well for up to six months, but proper wrapping is important. To avoid “freezer burn,” store the cookies carefully. The best way is to place the cookies in a zipper freezer bag in a single layer. Seal the zipper all the way except for about an inch. Insert a straw. Suck all the air out of the bag through the straw, quickly withdraw the straw, and seal tight.
Is there anything I can use to replace eggs. I would love to make these and share but with a few foods allergies makes it difficult. Help please!
Hi Rachel, I would suggest you look up ‘vegan baking’ on the web. I have heard that an egg replacer called “Ener-G Egg Replacer” is good.
Do you best the egg whites first? If yes, until soft peaks form?
No, just stir in.