Coconut Macaroons

These coconut macaroons are moist and chewy, with just the right amount of sweetness. Drizzled with chocolate ganache, they're an irresistible treat!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Chill Time 30

Total Time 1 15

Servings cookies

Calories 172

Author Annalise Sandberg

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.
Put the mixture into a shallow dish (like a pie pan) and refrigerate until cold, about 30 minutes.
Preheat oven to 300°F. Line a baking sheet with parchment paper.
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.
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.
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.
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.

Recipe adapted from A Homemade Life.