The Ultimate Guide to Perfectly Chewy Coconut Macaroons with Rich Chocolate Ganache
Prepare to fall in love with these exceptional coconut macaroons! They are wonderfully moist, delightfully chewy, and possess the perfect balance of sweetness. Once drizzled with a rich, dark chocolate ganache, they transform into an absolutely irresistible treat that will have everyone asking for more. Forget dry, crumbly macaroons – this recipe guarantees success and a texture that will make your taste buds sing.
While often categorized as cookies, these classic coconut macaroons truly bridge the gap between a traditional cookie and a delectable candy. Imagine the beloved Mounds candy bar, but elevated to a whole new level of homemade perfection. They offer a deep, authentic coconut flavor that store-bought versions simply can’t match, all wrapped in a tender, chewy bite.
This isn’t your average macaroon recipe. You won’t find any sweetened condensed milk here, nor will you need to go through the fuss of whipping egg whites to stiff peaks. Our unique method harnesses the power of more egg whites to bind the coconut beautifully, and a crucial step involves briefly cooking the mixture on the stovetop with sugar and coconut. This gentle cooking process efficiently removes excess moisture, resulting in a batter that’s perfectly sticky, sweet, and wonderfully moist – the secret to their superior texture. This technique prevents the macaroons from drying out, ensures they hold their shape flawlessly, and delivers an unparalleled chewy interior with a satisfyingly toasted, nutty exterior. Finishing them with a luxurious dark chocolate ganache adds a layer of sophistication and complementary flavor that makes these macaroons truly unforgettable. Trust us, once you try this recipe, it will become a staple in your baking repertoire!
Table of Contents
- Why you should bake these macaroons
- Ingredients you’ll need
- How to make perfect coconut macaroons
- Tips for this coconut macaroon recipe
- Frequently asked questions
- More coconut treats
Why You Need to Bake These Incredible Coconut Macaroons
If you’re still on the fence about trying this recipe, let us convince you! These macaroons offer several compelling reasons to get into your kitchen:
- A Coconut Lover’s Dream: For anyone who adores the sweet, tropical flavor of coconut, this recipe is a non-negotiable. These macaroons boast an intensely delicious and authentic coconut taste that will satisfy all your cravings. The toasted edges bring out even more depth of flavor, making each bite an experience.
- Surprisingly Simple Ingredients: You might be surprised to learn that you only need a handful of common pantry staples to create these gourmet-level treats. We’re talking about just six simple ingredients in total, and that even includes everything you’ll need for the rich chocolate ganache dip or drizzle! No obscure specialty items required.
- Accessible for All Bakers: While the method is unique, it’s designed to be simple and straightforward, making it perfectly doable for bakers of all skill levels, from beginners to seasoned pros. The steps are clearly laid out, and the stovetop cooking is easy to manage with a little attention. No complex techniques or elaborate equipment needed.
- Foolproof Perfect Texture: Say goodbye to dry, crumbly, or overly sticky macaroons. Our tested and perfected method ensures a chewy, moist interior that holds together beautifully, complemented by a delicately toasted exterior. The unique stovetop cooking process controls moisture content, guaranteeing macaroons that are never dry and always maintain their delightful shape and incredible chewiness.
- A Healthier Twist (No Condensed Milk): Many traditional macaroon recipes rely heavily on sweetened condensed milk, which can make them overly sweet and heavy. Our recipe uses a precise balance of egg whites and granulated sugar, allowing the natural coconut flavor to shine through without being cloying.
Essential Ingredients for Your Perfect Macaroons
Crafting these delectable coconut macaroons requires a short and sweet list of ingredients. Each component plays a crucial role in achieving the desired flavor and texture. Here’s what you’ll need:
- Sweetened Shredded Coconut: This is the star of the show! Sweetened shredded coconut provides both the bulk and the signature sweet, tropical flavor. The moisture in sweetened coconut is important for the final texture. While you can use unsweetened (see tips below), sweetened is recommended for this specific recipe to achieve optimal results.
- Granulated Sugar: Works with the coconut and egg whites to create that perfectly sweet and sticky consistency. It also helps with the beautiful golden-brown caramelization during baking.
- Large Egg Whites: Crucial for binding the coconut mixture together. Unlike other recipes, there’s no need to whip them; their protein content simply acts as a natural glue, ensuring your macaroons stay intact and chewy. Using more egg whites than traditional recipes helps create a sturdier, moister macaroon.
- Vanilla Extract: A splash of vanilla enhances the overall sweetness and complements the coconut flavor beautifully, adding a layer of warmth and complexity.
- Semi-Sweet or Dark Chocolate (chopped or chips): For the decadent ganache. Dark chocolate provides a lovely contrast to the sweetness of the coconut, but semi-sweet works just as well if you prefer a slightly milder chocolate flavor. Chopping a bar of chocolate often yields a smoother ganache than chips, but chips are convenient.
- Heavy Cream: The essential ingredient for creating a silky-smooth, pourable chocolate ganache. Its fat content emulsifies with the chocolate, resulting in a rich and luxurious topping.
How to Make Perfectly Chewy Coconut Macaroons: A Step-by-Step Guide
Follow these simple steps to create a batch of the most delicious coconut macaroons you’ve ever tasted. The unique stovetop cooking method is key to their incredible texture!
- Cook the Coconut Mixture: In a sturdy saucepan, combine your large egg whites, sweetened shredded coconut, and granulated sugar. Stir everything together until well combined. Place the saucepan over medium-low heat. Cook this mixture for approximately 10-15 minutes, stirring frequently to prevent sticking and ensure even cooking. Initially, the mixture will appear creamy and wet, but as it heats and the moisture evaporates, it will slowly begin to dry out. The goal is for it to still be sticky and moist, but no longer creamy, and you should be able to distinguish individual coconut flakes. Removing it at the right stage is crucial for avoiding dry macaroons. Once it reaches this consistency, take it off the heat and stir in the vanilla extract for a burst of aromatic flavor. This step is vital for developing the chewy texture and ensuring the macaroons hold their shape.
The initial mixture in the saucepan, before cooking. 
The perfectly cooked coconut macaroon batter, ready for chilling. - Chill the Batter: Transfer the warm coconut mixture into a shallow dish, such as a pie pan or a wide bowl. Spread it out evenly to help it cool faster. Place the dish in the refrigerator and chill for about 30 minutes. This chilling step is important because it firms up the mixture, making it much easier to scoop and shape into uniform macaroons that won’t spread excessively during baking.
- Scoop and Shape: While your batter chills, preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Once the batter is chilled, use a spring-loaded cookie scoop (a #40, 1½ Tbsp scoop is ideal for consistent sizing) to portion the mixture. Scoop firmly packed little mounds onto the prepared baking sheet, leaving about an inch between each macaroon. You can also use your hands to gently shape them into neat domes.
Scooping the chilled batter onto a parchment-lined baking sheet. - Bake to Golden Perfection: Place the baking sheet in your preheated oven. Bake the macaroons for approximately 30 minutes, or until their edges turn a beautiful golden brown and the tops are lightly toasted. The lower oven temperature ensures they bake through without drying out, maintaining that desirable chewy interior.
- Prepare and Apply the Ganache: While your macaroons are cooling on the pan, it’s time to make the luxurious chocolate ganache. Place your chopped semi-sweet or dark chocolate in a small, heatproof bowl. In a separate small saucepan, heat the heavy cream over medium heat until it’s hot and steaming, but do not let it boil. Immediately pour the hot cream over the chocolate. Let it sit undisturbed for one minute, then gently stir with a whisk or spatula until the chocolate is completely melted and the mixture is smooth and glossy. If a few stubborn lumps remain, you can microwave the ganache in 10-second bursts, stirring after each, until smooth. Once your macaroons are completely cool, dip the bottoms of each into the warm ganache and set them back on the parchment paper. For an extra touch, drizzle more ganache over the tops as desired.
Dipping the cooled macaroons into the rich chocolate ganache. - Allow to Set, Then Indulge!: The chocolate ganache will set up at room temperature in about 30 minutes. If you’re eager to enjoy them sooner, or prefer a firmer chocolate coating, you can place them in the refrigerator for about 15-20 minutes. Once the chocolate is firm, your perfect coconut macaroons are ready to be savored!
Expert Tips for the Best Coconut Macaroon Recipe
Achieving macaroon perfection is easier than you think with a few helpful hints. Here are some pro tips to ensure your homemade coconut macaroons turn out absolutely delicious every single time:
- Sweetened vs. Unsweetened Coconut: This recipe was developed using sweetened shredded coconut, which contributes significantly to the moisture and sweetness. While you can certainly try it with unsweetened shredded coconut, be aware that your macaroons will be less sweet and potentially a bit drier. If using unsweetened, you might consider adding an extra tablespoon or two of sugar or a touch more vanilla extract to boost flavor.
- A Clever Use for Leftover Egg Whites: This recipe is fantastic if you find yourself with extra egg whites after preparing other dishes that only call for yolks (like custards or certain cakes). It’s a wonderful way to prevent food waste and create something delicious!
- Don’t Waste Those Yolks! If you’re left with egg yolks after separating them for this recipe, don’t let them go to waste. They are perfect for making rich and creamy desserts or savory dishes. Some excellent suggestions include classic lemon curd, silky crème brûlée, decadent homemade ice cream, a luxurious hollandaise sauce, or even enriching pasta carbonara.
- The Power of a Cookie Scoop: For perfectly uniform macaroons that bake evenly, we highly recommend using a #40 (1 1/2 Tbsp) spring-loaded cookie scoop. It ensures each macaroon is the same size and shape, leading to consistent baking results and a beautiful presentation.
- Easy Chocolate Drizzling Hack: To achieve that professional-looking chocolate drizzle, pour your melted ganache into a small ziplock bag. Snip a tiny corner off the bag to create a makeshift piping bag. This allows for precise and neat lines of chocolate over the tops of your macaroons, making the process much cleaner and simpler than using a spoon.
- Storage and Freshness: Store your finished coconut macaroons in an airtight container at room temperature for several days. If you prefer a firmer texture or want to extend their shelf life, they can also be stored in the refrigerator for up to a week. For longer storage, individually wrap macaroons in plastic wrap and place them in a freezer-safe bag or container; they can be frozen for a month or even longer. Thaw at room temperature or in the refrigerator before serving.
- Flavor Variations: Feel free to get creative! Add a hint of almond extract alongside the vanilla for an amaretto-like flavor, or stir in some orange zest for a bright, citrusy note. A pinch of espresso powder can also deepen the chocolate flavor in the ganache.
- Mix-Ins: Before chilling the batter, you can fold in additional ingredients like mini chocolate chips, chopped dried cranberries, or toasted chopped nuts for added texture and flavor.
Frequently Asked Questions About Coconut Macaroons
The most common reason for dry and crumbly macaroons is overcooking the egg whites, sugar, and coconut mixture on the stovetop. If too much moisture is evaporated during this initial cooking phase, the resulting batter will be dry, and the macaroons will lack their signature chewy texture. Ensure you remove the mixture from the heat when it’s still sticky and moist, but individual coconut flakes are visible and it’s no longer creamy. It should feel like a very thick, pliable paste.
It’s quite normal for macaroons to release a small amount of liquid at their bases while baking (even mine do occasionally), and this is perfectly fine. After removing them from the oven, you can gently use a spatula to push the edges back into a neat mound while they are still warm. However, if you observe larger pools of liquid forming around the edges, it indicates that the egg whites, sugar, and coconut batter were not cooked long enough on the stovetop. The batter contained too much excess moisture, which then seeped out during baking. Next time, cook the mixture for an additional minute or two until it reaches the correct sticky-but-not-creamy consistency.
For results that closely match the photos and achieve the ideal texture described, sweetened shredded coconut is the best choice. Flaked or shaved coconut, which has larger pieces, will result in chunkier and chewier macaroons. If you opt to use it, I recommend pulsing it briefly in a food processor to break down the larger flakes into smaller, more manageable pieces. Desiccated coconut, being much finer, will produce macaroons that are softer, smoother, and potentially a bit drier. If using desiccated coconut, you might need to slightly reduce the cooking time on the stovetop or add a tiny bit more egg white (a tablespoon at a time) to maintain moisture, as it absorbs liquid differently.
Despite their similar-sounding names and shared historical roots, macaroons and macarons are distinctly different confections. French macarons are delicate, meringue-based sandwich cookies made with whipped egg whites, finely ground almond flour, powdered sugar, and various flavorings, typically filled with ganache or buttercream. Coconut macaroons, like those in this recipe, are much simpler, rustic cookies primarily made with shredded coconut, egg whites, and sugar, and often dipped or drizzled with chocolate. They differ significantly in ingredients, texture, and preparation method.
Absolutely! Coconut macaroons are an excellent make-ahead dessert. You can prepare the batter and chill it overnight, then scoop and bake the next day. Once baked and cooled, they store wonderfully in an airtight container at room temperature for several days, or in the fridge for up to a week. They also freeze beautifully for longer storage (see storage tips above).
Yes, this coconut macaroon recipe is naturally gluten-free, as it does not contain any flour. Always double-check the labels of your shredded coconut and chocolate to ensure they are certified gluten-free if you are catering to severe allergies or sensitivities.
Craving More Coconut? Discover These Delicious Treats!
If you’re a true coconut enthusiast and these macaroons have sparked a desire for more tropical delights, then you’re in luck! Here are some other fantastic coconut-infused recipes you might enjoy:
- Pineapple Coconut Macaroons: An exotic twist on the classic, bringing a burst of tropical flavor.
- Easy No-Bake Coconut Cream Pie: A creamy, dreamy dessert that’s perfect for warm weather and requires no oven.
- Toasted Coconut and White Chocolate Chip Cookies: A delightful combination of crunchy toasted coconut and sweet white chocolate.
- Coconut Lime Cake: A moist and zesty cake, blending the tropical notes of coconut with the bright tang of lime.
Coconut Macaroons with Chocolate Ganache
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Ingredients
- 3 cups sweetened shredded coconut (270 grams)
- ¾ cup granulated sugar (150 grams)
- ¾ cup egg whites (about 5 eggs, 190 grams)
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate or dark chocolate , chopped or use chips (114 grams)
- ½ cup heavy cream (114 grams)
Equipment
Instructions
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Put the coconut, sugar, and egg whites in a heavy saucepan and stir. Cook over medium-low heat, stirring frequently, for 10-15 minutes. As the mixture heats it will look very creamy, then slowly get a bit drier with individual coconut flakes becoming discernible. Stop cooking when it no longer is creamy, but still is sticky and moist. Remove from heat and stir in the vanilla.
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Put the mixture into a shallow dish (like a pie pan) and refrigerate until cold, about 30 minutes.
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Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
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Using a medium cookie scoop or your hands, scoop and firmly pack the coconut mixture into domes. Space them evenly on the prepared baking sheet. Bake the macaroons until evenly golden, about 30 minutes. Cool completely on the pan.
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Put the chopped chocolate in a bowl. Heat the cream in a small saucepan over medium heat, swirling the pan occasionally, until it is hot and steaming, but do not boil. Remove from heat and pour the cream over the chocolate. Let sit for one minute, then stir until smooth.
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Dip the bottoms of each macaroon into the chocolate ganache and return to the parchment lined sheet pan to set. Drizzle chocolate over the tops of each macaroon. Refrigerate the macaroons until the chocolate is set, about 30 minutes.
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Store the macaroons in an air tight container in the fridge or at room temperature. They are best eaten within a few days. They can also be frozen for a month or more.
Notes
Note: This recipe was originally published March 2011. It is lovingly borrowed from Molly Wizenberg’s book “A Homemade Life”, which I highly recommend for all food lovers!