French Coconut Macaroons are a delightful treat that combines the rich toasted coconut flavor with a light, airy texture. These little sweet bites are easy to make and require just a few simple ingredients. Whether you’re looking for a gluten-free delicacy or just a quick dessert, these Macaroons are the perfect option!
Macarons Vs. Macaroons
Macaron recipes most likely originated in Italy as almond based, airy cookies that made their way over to the French – who developed their own style of French Macarons. The history of how coconut came into the equation isn’t quite clear, but it seems that somewhere along the lines, as coconut became more popular in baking among Europeans and Americans, someone decided to replace almond flour with shredded coconut and made unique coconut cookies! (Source)
It can be a little confusing, but generally “Macaron” is the widely accepted word for the almond based cookie, while the term “Macaroon” is usually reserved for shredded coconut varieties of the dessert. Macaroons in the U.S. have evolved into more dense desserts with ingredients like sweetened condensed milk added. You can check out a chocolate chip variation of this style Macaroon here.
In France today, these Coconut Macaroons are referred to as “Rochers Coco” or ” Coconut Rocks” (they do kinda look like rocks…) and are light and airy sweet treats made with egg whites, sugar, and shredded coconut. This is a French method recipe for a Coconut Macaroon!
Why You Will Love This Recipe
Easy
These easy Coconut Macaroons only take a few simple steps to make. First, whip the egg whiles with coconut sugar until soft peaks form. Next, fold in the shredded coconut. Now all you have to do is form them into little “rocks” and throw them in the oven! After letting them cool, dip and/or drizzle them with melted semi-sweet chocolate.
Healthier
While traditional French Macaroons recipes would use white sugar or caster sugar, this recipe is made with coconut sugar (making it all the more coconut-y!), Coconut sugar is a minimally processed sweetener that I love to use in many dessert recipes. Feel free to swap out the coconut sugar for regular granulated sugar for a slightly less healthy recipe.
This delicious dessert is not only gluten free, but also grain free! These are the perfect Coconut Macaroons if you’re on a grain free, processed sugar free diet.
Delicious
With a light and chewy texture and a delicious coconut flavor, these Coconut Macaroon cookies are a perfect treat for a soft and sweet indulgence. The flavors of vanilla, coconut, and chocolate combine wonderfully to make a yummy confection perfect for any coconut lover!
Ingredients That Make This Recipe Amazing
Egg Whites
Large egg whites are blended with sugar to form a sort of meringue, which is then folded together with the shredded coconut. This makes the deliciously soft, airy texture.
Shredded Coconut
Unsweetened shredded coconut is the main ingredient in this recipe. It is important that the coconut shreds are very fine to achieve an optimal texture. If you can only find unsweetened coconut flakes, make sure to blend them in a food processor to break them down into smaller pieces.
Coconut Sugar
Coconut sugar adds robust, caramelized notes to this recipe. Make sure to blend the coconut sugar finely before adding it to the recipe, and add it slowly to the fluffy egg whites. If you skip these details, the egg whites will most likely not whip properly. Feel free to swap out coconut sugar for regular sugar if you prefer.
Vanilla Extract
Vanilla adds a natural sweet essence to this recipe, and pairs wonderfully with the toasted coconut flavor!
Melted Chocolate Chips
Chocolate and coconut are a wonderful combination, and the chocolate adds complexity to the final texture of this Macaroon recipe. Feel free to omit this ingredient if you are not a fan of chocolate.
Salt
Salt acts as a flavor enhancer in this Macaroon recipe.
How to Store Coconut Macaroons
Once fully cooled, store Macaroons in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 10 days, or in the freezer for up to 4 months.
Tips and Tricks
- It is important that the coconut shreds are very fine to achieve an optimal texture. If you can only find unsweetened coconut flakes, make sure to blend them in a food processor to break them down into smaller pieces.
- Wet the ice cream scoop for each new scoop to prevent sticking, or a regular spoon and your hands if you you don’t have an ice cream scoop.
- Make sure to blend the coconut sugar finely, and slowly add it to the egg whites while whipping.
- Use a scale to measure the shredded coconut and coconut sugar for the best results.
How to Make Easy French Coconut Macaroons
Preheat oven to 325 degrees Fahrenheit.
Line 2 baking sheets with parchment paper.
Add egg whites to a large mixing bowl or the bowl of an electric mixer.
Whip egg whites with a hand mixer or whisk attachment of a stand mixer and whisk on medium speed until they become frothy.
Add finely blended coconut sugar, a little bit at a time, to the fluffy egg whites while whisking with a hand mixer or stand mixer continually.
Add vanilla extract and salt, then continue whisking until soft peaks form, or until mixture begins to hold its shape.
Carefully fold shredded coconut in with the fluffy egg white mixture with a rubber spatula.
Using a wet ice-cream scoop or a spoon, scoop into about 2 inch rounded portions of the coconut mixture and place onto baking sheets lined with parchment paper, spaced about 1 inch apart. If using a spoon, you can finish shaping them into rounds with slightly wettened hands.
Bake for 20 minutes or until golden brown on the edges.
Remove pans from the oven and do not touch them until they are cool or they will fall apart! Wait at least 15 minutes.
While Macaroons are cooling, melt chocolate chips in the top portion of a double boiler (or a makeshift double boiler using a metallic small bowl over a small pot).
Once Macaroons are cooled, carefully remove each one and dip the bottom in the melted chocolate, then place each Macaroon top side down (chocolate side up) onto a plate.
Place Macaroons in the refrigerator to allow the chocolate bottom to cool completely.
Once chocolate is fully cooled, place Macaroons onto a serving tray or in an airtight container for longer storage.
Enjoy!
How to Make Coconut Macaroons: Easy French Recipe
Equipment
- 1 electric hand mixer or stand mixer with whisk attachment
- 1 Large Bowl
- 1 rubber spatula
- 1 ice cream scoop or spoon
- Parchment Paper
- 2 large baking sheets
- 1 double boiler or makeshift double boiler see notes
Ingredients
- 4 egg whites
- 120 grams finely blended coconut sugar (about 3/4 cup) see notes
- 315 grams finely shredded or desiccated unsweetened coconut (about 3 1/2 cups) see notes
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Line 2 baking sheets with parchment paper.
- Add egg whites to a large mixing bowl or the bowl of an electric mixer.
- Whip egg whites with a hand mixer or whisk attachment of a stand mixer and whisk on medium speed until they become frothy.
- Add finely blended coconut sugar, a little bit at a time, to the fluffy egg whites while whisking with a hand mixer or stand mixer continually.
- Add vanilla extract and salt, then continue whisking until soft peaks form, or until mixture begins to hold its shape.
- Carefully fold shredded coconut in with the fluffy egg white mixture with a rubber spatula.
- Using a wet ice-cream scoop or a spoon, scoop into about 2 inch rounded portions of the coconut mixture and place onto baking sheets lined with parchment paper, spaced about 1 inch apart. If using a spoon, you can finish shaping them into rounds with slightly wettened hands.
- Bake for 20 minutes or until golden brown on the edges.
- Remove pans from the oven and do not touch them until they are cool or they will fall apart! Wait at least 15 minutes.
- While Macaroons are cooling, melt chocolate chips in the top portion of a double boiler (or a makeshift double boiler using a metallic small bowl over a small pot).
- Once Macaroons are cooled, carefully remove each one and dip the bottom in the melted chocolate, then place each Macaroon top side down (chocolate side up) onto a plate.
- Place Macaroons in the refrigerator to allow the chocolate bottom to cool completely.
- Once chocolate is fully cooled, place Macaroons onto a serving tray or in an airtight container for longer storage.
- Enjoy!
Notes
- Blend the coconut sugar finely using a high speed blender. It is important for the texture of the egg whites that the sugar is very fine. Also, make sure to slowly add it to the egg whites after they are already slightly fluffy.
- If you can’t find finely shredded or desiccated coconut, you can use coconut flakes and blend a little more in a food processor to break it up into smaller pieces. It is important for the coconut pieces to be small for the texture of the Macaroons.
- If you don’t have a double boiler to melt the chocolate, you can use a small metallic bowl placed on top or a small pot with some water on the bottom. You can use a metal jar lid ring if the bowl is still touching the bottom.
- If you don’t have an ice cream scoop, you can use a spoon and wet hands to form the rounds.
