Description
Crispy on the outside, chewy on the inside, these coconut macaroons are an Easter favorite. With their golden edges and a sweet, coconut flavor, they’re the perfect bite-sized treat to share with family and friends.
Ingredients
For the Easter Macaroons:
- 2 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for added flavor)
- 2 ½ cups sweetened shredded coconut
- 1/4 teaspoon salt
For the Chocolate Drizzle (Optional):
- ½ cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (or butter)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the macaroons from sticking and to help them bake evenly.
In a large mixing bowl, combine the shredded coconut, sugar, and salt. Stir until well mixed. The sugar helps the coconut bind together, creating a chewy texture. Set this mixture aside while you prepare the egg whites.
In the bowl of a stand mixer or using a hand mixer, whip the egg whites on medium-high speed until stiff peaks form. This typically takes about 3-5 minutes. The egg whites should be glossy and hold their shape when the beaters are lifted. If you’re unsure, you can test by turning the bowl upside down; the egg whites should not move or slide.
Once the egg whites have reached stiff peaks, gently fold in the vanilla extract and almond extract (if using). This adds a nice depth of flavor to the macaroons, with the almond extract providing a subtle nutty taste.
Using a spatula or a spoon, gently fold the coconut mixture into the whipped egg whites. Be careful not to deflate the egg whites; fold until everything is well incorporated, and you have a sticky, dough-like consistency. The mixture should be slightly firm but still moist enough to hold together.
Using a cookie scoop or a spoon, scoop out portions of the coconut mixture and place them onto the prepared baking sheet. Space the macaroons about 1-2 inches apart to give them room to spread slightly while baking. If you want a more uniform look, you can lightly press the tops to shape them into small mounds.
If you prefer, you can roll the macaroons in extra shredded coconut before placing them on the baking sheet. This step gives them a nice, golden crust once baked.
Bake the macaroons in the preheated oven for 20-25 minutes or until the tops are golden brown. The baking time may vary depending on the size of your macaroons, so be sure to check them after 15 minutes to avoid overbaking.
Once they are done, remove them from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer the macaroons to a wire rack to cool completely. This helps them set properly and prevents them from becoming soggy.
If you want to add an extra touch of decadence to your Easter Macaroons, you can drizzle them with melted chocolate. To do this, melt the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and fully melted.
Once the macaroons are cooled, drizzle the melted chocolate over the top of each macaroon. You can use a spoon or a small piping bag to create a decorative pattern. Allow the chocolate to set for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 100-120 kcal
- Fat: 7-9g
- Carbohydrates: 10-12g
- Protein: 1g