These classic coconut macaroons are soft and chewy on the inside and crispy on the outside. They are the perfect gluten-free treat.
It has been so cold here lately! I think we got over 6 inches of snow yesterday, with more in the forecast. The weather seriously has me dreaming of warm summer days spent by the pool. Personally, I think one of the best ways to combat the winter weather is to warm up my apartment with some fresh baked cookies. And what better way to satisfy that sweet tooth than by baking up a batch of macaroons? Soft and chewy, macaroons will instantly kick that spring fever to the curb (even just for a second!).
Now, before I get too far ahead of myself, don't confuse macaroons with macarons. Last year I tried making macarons. Huge FAIL! I think I made like 5 batches on two separate days (you know, maybe the weather made a difference?), and the batches either burned, came out flat or just didn't turn out at all. I'm kind of sad that I didn't document the experience, as it was pretty funny (well, not at the time!). I think I need to hire a French chef to teach me how to make them. But today, I decided to attempt for the first time to make macaroons. Yeah, basically they were like a million times easier to make!
So, are you still wondering what the difference is between the two?
Macaroons and macarons both have quite similar ingredients, but they are actually pretty different from each other. Basically, macaroons, which were created in Italy, are a mixture of coconut, sugar and egg whites, but macarons, which come from France, are a mixture of almond flour, sugar, and egg whites. Not only are their names so close, but their basic ingredients are too! It definitely makes sense why people would get them mixed up!
These macaroons are inspired by my trip to Italy last year. I remember when Jacob and I walked past pastry shops, I would take note of everything in the window just so I could replicate them for my blog. So after my many failed attempts with French macarons, I may as well give macarons a try!
These foolproof macaroons are soft and chewy, and might I add sooo much easier to make than French macarons. If you aren't super confident with your baking abilities, I strongly recommend you try making these instead. I can guarantee they will turn out perfect on the first try (just don't over bake them!).
I'm guilty of eating about 5 of these today because they are seriously addicting. You may want to share these with someone...or I guess you could eat them by yourself, no shame right?
FAQs
Yes, but the macaroons may be less sweet. If using unsweetened coconut, consider adding an extra tablespoon of sugar to balance the sweetness.
This can happen if the coconut mixture is too dry or if the egg white isn't well incorporated. Ensure the coconut is evenly coated in syrup and properly folded into the egg white.
Reduce the baking time slightly (around 10-12 minutes) and make sure the macaroons cool completely before removing them from the baking sheet.
Use a spoon or a piping bag for even drizzling. Let the chocolate fully harden before storing the cookies.
More Desserts to Try
- Strawberry Cheesecake Macarons
- Dutch Stroopwafels
- Homemade Cannoli
- Homemade Mexican Churros with Dipping Sauces
- Pumpkin Baklava
- Chocolate Haupia Pie
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
📋 Recipe
Chocolate Coconut Macaroons
Ingredients
- 1 ½ tablespoon water
- ⅓ cup sugar
- ½ tablespoon corn syrup
- 8 oz shredded coconut sweetened
- 1 egg white
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ½-1 tablespoon canola oil
Instructions
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
- Add water, sugar, and corn syrup to a small saucepan. Boil, stirring constantly over medium-high heat until sugar is dissolved. Remove from stove.
- In a separate bowl, mix together coconut and syrup. Stir until the coconut is evenly coated. Let stand for 20 minutes or until cool.
- In another bowl, beat the egg white with the vanilla until no longer transparent. The egg white should be pretty foamy at this point.
- Gently fold in the coconut mixture into the egg whites.
- Drop cookie mixture by rounded tablespoons (I think mine were more like two tablespoons) onto the cookie sheet.
- Bake the cookies for 12-15 minutes or until the edges are a light brown. You can cook them for less or more time depending on how chewy or crispy you prefer them.
- Melt chocolate chips and canola oil for 1 minute, stirring every 30 seconds, in a microwave-safe bowl.
- Drizzle chocolate on top of cookies. Let chocolate harden before removing from cookie sheet.
- Store in an airtight container for up to 5 days.
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