These classic coconut macaroons are soft and chewy on the inside and crispy on the outside. They are the perfect gluten-free treat.

Perfectly chewy and perfectly soft, these coconut macaroons with a quick drizzle of chocolate are the perfect 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?

More Desserts to Try

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📋 Recipe

Chocolate Coconut Macaroons

A plate of chocolate drizzled coconut macaroons.

Print Recipe

These classic coconut macaroons are soft and chewy on the inside and crispy on the outside. They are the perfect gluten-free treat.

Author: Ashley
Prep Time: 30 minutes
Inactive Time: 0 hours
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 1 dozen 1x
Category: Dessert
Cuisine: Italian

Ingredients

Units Scale

1 ½ Tbsp water
⅓ cup sugar
½ Tbsp corn syrup
8 oz shredded coconut, sweetened
1 egg white
½ tsp vanilla extract
½ cup semi-sweet chocolate chips
½-1 tablespoon canola oil

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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.

Notes

I only made a small batch of these cookies, but you can easily double or triple this recipe!

Nutrition

Serving Size: 1 grams
Unsaturated Fat: 0

Keywords: chocolate,coconut,cookies,

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