Coconut Macarons – a delicious recipe with shredded coconut, cornstarch, sugar, egg whites, vanilla extract, milk chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Place coconut, cornstarch, sugar, egg whites and extract in a heatproof bowl and mix well.
3
Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, then remove from heat and set aside, about 4 minutes.
4
Scoop out macaroons, about a scant tablespoonful, and place on ungreased baking sheet.
5
Bake at 350 degrees F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
6
If dipping in chocolate: Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving in additional 15 second increments if needed. Then, dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a parchment or waxed paper lined baking sheet in refrigerator to set.
7
Enjoy your dessert or snack!
427
kcal
Calories
16
g
Fat
60
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups shredded coconut, 1 1/2 tablespoons cornstarch, 3/4 cup sugar, 3 egg whites, and more.
Yes, Coconut Macarons falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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