Coconut Macaroon, a delightful amalgamation of chewy coconut and rich sweetness, stands as a testament to simplicity transformed into sophistication. These elegant treats combine the earthy flavor of toasted coconut with a hint of vanilla, creating a luxurious experience in every bite. Perfect for afternoon tea or as a refined dessert at dinner, these macaroons elevate any occasion.
Why Make This Recipe
- Effortless Yet Elegant: Preparing Coconut Macaroons requires minimal effort, yet yields an impressively refined result.
- Minimal Ingredients: With just a handful of high-quality components, you can create a treat that highlights the beauty of simplicity.
- Impressive Flavor: The contrast of flavors – the crisp exterior and soft, chewy interior – makes these macaroons a unique indulgence, far surpassing mundane variants.
Ingredients
Base:
- 3 cups sweetened shredded coconut (toasted for added flavor)
- 2/3 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Topping:
- 8 ounces dark chocolate (70% cocoa, finely chopped)
- 1 teaspoon coconut oil (optional, for a glossy finish)
How to Make Coconut Macaroon
- Prepare the Mixture: Preheat your oven to 325°F (160°C). In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and sea salt. Stir until the mixture is well blended and sticky.
- Shape the Macaroons: Using a cookie scoop or two spoons, portion out the mixture onto a baking sheet lined with parchment paper, forming small mounds approximately 1.5 inches apart.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. The aroma of toasted coconut will fill your kitchen.
- Cool Down: Remove from the oven and allow the macaroons to cool completely on the baking sheet; they will firm up as they cool.
- Prepare the Chocolate Coating: While the macaroons cool, melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. For added glossiness, stir in coconut oil.
- Dip and Set: Once the macaroons are cool, dip the bottoms into the molten chocolate and return to the baking sheet. Drizzle chocolate over the tops if desired. Let them set at room temperature or refrigerate to speed up the process.
How to Serve Coconut Macaroon
For an elegant presentation, arrange the macaroons on a fine china platter or individual dessert plates. Garnish with a light dusting of cocoa powder or a sprinkle of toasted coconut for added texture and visual appeal. Pair with a robust espresso or a delicately brewed tea for a refined experience.
How to Store Coconut Macaroon
To maintain their delightful chewiness and flavor, store macaroons in an airtight container at room temperature for up to five days. If desired, refrigerate to extend freshness, but bring them back to room temperature before serving. Reheating is not recommended, as it may alter their texture.
Tips to Make Coconut Macaroon
- Use Fresh Coconut: For an elevated flavor, finely grate fresh coconut instead of using packaged shredded coconut.
- Experiment with Flavors: Infuse the macaroons with citrus zest or almond extract for a unique twist on the traditional flavor.
- Chill the Mixture: Refrigerate the macaroon mixture for about 30 minutes before shaping; this will help them hold their form better while baking.
Variation
- Chocolate-Dipped Macaroons: Consider adding a sprinkle of sea salt on top of the chocolate for a delightful sweet-salty contrast.
- Coconut Lime Macaroons: Add the zest of one lime to the coconut mixture to bring a refreshing brightness to each bite.
FAQs
Can I use unsweetened coconut in this recipe?
While unsweetened coconut can be used, the flavor profile will differ significantly, resulting in less sweetness and a drier texture.
How can I tell when the macaroons are done baking?
The macaroons should have a golden brown exterior; they will feel slightly firm to the touch but will continue to set as they cool.
Can I freeze Coconut Macaroons?
Yes, they freeze beautifully. Place them in a single layer in an airtight container, separating layers with parchment paper. Thaw at room temperature before enjoying.
Conclusion
Coconut Macaroon epitomizes the beauty of simplicity, marrying texture and flavor in an elegant treat suited for any gathering. This recipe invites creativity, allowing you to make it uniquely yours. Share your thoughts or variations in the comments, and feel free to pass along the joy of these delightful macaroons. How would you make this dish your own?
Print
Coconut Macaroon
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A delightful amalgamation of chewy coconut and rich sweetness, these elegant treats are perfect for any occasion.
Ingredients
- 3 cups sweetened shredded coconut (toasted)
- 2/3 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 8 ounces dark chocolate (70% cocoa, finely chopped)
- 1 teaspoon coconut oil (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and sea salt. Stir until well blended.
- Using a cookie scoop, portion out the mixture onto a baking sheet lined with parchment paper, forming small mounds approximately 1.5 inches apart.
- Bake for 20-25 minutes, or until the edges are golden brown.
- Remove from the oven and cool completely on the baking sheet.
- Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Stir in coconut oil for glossiness if desired.
- Dip the bottoms of the cooled macaroons into the chocolate and place them back on the baking sheet. Drizzle chocolate over the tops if desired.
Notes
Store macaroons in an airtight container at room temperature for up to five days. For a unique twist, try adding citrus zest or almond extract.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg