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French Coconut Macaroons
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How to Make Coconut Macaroons: Easy French Recipe

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!
Course Dessert
Cuisine French
Keyword coconut, Macaroons
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings 6

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.