Coconut macaroons are full of sweet coconut flavours and are dipped in dark chocolate to balance the sweetness of the macaroon. Perfect bite sized cookies for edible holiday gifts.
Difference in between Macaron and Macaroon
The difference in between Macarons and Macaroons is their main ingredient. For macarons it is almond meal or flour, and for macaroons it is shredded coconut.
French Macarons from Paris are made from a batter of ground almond flour, egg whites, and confectioners’ sugar. The cookie puffs up in the oven and forms a smooth-surfaced round cookie. With a hollow centre and distinctive “foot.” These light and airy macarons are then formed into sandwich cookies filled with jam or buttercream. You can find them in countless flavors and colours.
Coconut macaroons on the other hand are made from sweetened shredded coconut held together by egg whites and confectioners sugar. They chewy are often dipped in chocolate.
Coconut macaroons aka Kokosove pusinky
My mom always made coconut macaroons for Christmas. And she used to called them Coconut kisses (in Czech Kokosove pusinky). They are made the same way as classic French coconut macaroons, with one slight difference. The dough is prepared in water bath. The reason why is, that the sugar dissolves better in heated egg whites. And it gets little caramelized flavour and texture.
Ingredients for coconut macaroons
- egg whites
- unsweetened shredded coconut
- confectioners sugar
- all-purpose flour
- apricot jam
- zest from lemon
- chopped baking chocolate or chocolate chips
Measurements: For coconut macaroon we need a lot of egg whites. Around 3/4 – 1 cup (approximately 8 large eggs). This recipe is in metric measurements for the best results. This is why I would recommend to use electronic kitchen scale.
How to make coconut macaroons
Water bath: We will start with water bath. A hot water bath will help the sugar dissolve quickly and the egg whites will hold and thickens well. Choose a medium saucepan and fill it half with water. Place over the saucepan glass or metal kitchen bowl. Make sure the water doesn’t touch the kitchen bowl. Bring the water to low simmer.
Mix: Have a hand mixer ready to beat the egg whites. Add the egg whites and sugar in the kitchen bowl and mix first on low speed. Let the sugar dissolve. Increase the speed to high speed. Mix until stiff peaks are formed.
Add 1 tsp of apricot jam, 1 tsp of vinegar and zest from 1 lemon. Mix on medium-high speed to combine. Add unsweetened shredded coconut and all-purpose flour and mix again to combine.
Baking: Preheat the oven for 100 C / 212 F, middle rack and line baking sheet with parchment paper. Pipe the macaroons onto the baking sheet or you can simply spoon it with tablespoon.
Piping bag: Prepare a piping bag with large round tip or without any tip. Get the piping bag in a toll mug and spoon the mixture inside the piping bag. The mug will hold well the piping bag and your hands are free to scrape all the mixture from the kitchen bowl.
Pipe medium size blops (around 2″-3″ inches large and 1.5″ inch high) on the baking sheet Bake/dry coconut macaroons for 45 – 60 minutes. Keep an eye on them and check them every 15 minutes.
Scoop method: Scoop the coconut macaroons on the baking sheet.
Dip the bottoms in chocolate
Dipping in chocolate: Melt the chocolate with butter in a water bath or use the microwave. For the microwave, place the chocolate and butter in a medium heat-proof bowl. Melt in 1 minute intervals on 70% power and stir after each minute. Until completely melted.
Dip each cooled coconut macaroon in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
More Christmas cookies
- RAFFAELLO COCONUT BALLS
- LINZER COOKIES
- ISCHLER LITTLE CAKES
- WALNUT CRESCENTS WITH CHOCOLATE PUDDING CREAM
- HAZELNUT CRESCENTS
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- 200 ml egg whites
- 450 g confectioner sugar
- 1 tsp apricot jam
- 250 g unsweetened shredded coconut
- 1 tsp vinegar
- zest from 1 lemon
- 150 g all-purpose flour
- 100 g baking chocolate
- 1 tbsp butter
- Place a medium size saucepan with water on the stove top and bring it to simmer. Place over the saucepan medium glass or metal kitchen bowl. Add in the kitchen bowl egg whites and confectioner sugar and mix with hand mixer until stiff peaks are formed.
- Add 1 tsp of apricot jam, 1 tsp of vinegar, zest from 1 lemon and combine it all together. Add non-sweetened shredded coconut and all-purpose flour and mix again to combine.
- Preheat oven on 100 C/ 212 F (positions middle rack.) And line parchment paper on to large baking sheet.
- Spoon or pipe small blobs onto a baking sheet and bake/dry for 45 to 60 minutes. Once the macaroons will start to have a pinkish tops, remove it from the oven.
- Melt the chocolate with butter in a water bath or use the microwave. For the microwave, place the chocolate and butter in a medium heat-proof bowl. Melt in 1 minute intervals on 70% power, stirring after each minute until completely melted and smooth.
- Dip each cooled coconut macaroon in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
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