Many moons ago, when I first worked at Baked, my neighborhood bakery, coconut macaroons were the only pastry I was allowed near. This is because I knew absolutely nothing about baking, and the bakery’s macaroons could not have been easier (you see, I am talking about the kind of macaroons with egg whites and grated coconut often served during Passover, not macarons, which are fancy French sandwich cookies made from almond flour and filled with ganache).
Related Reading: What’s the Difference Between a Macaron and a Macaroon?
But I was happy to be on macaroon duty, as coconut is one of my favorite ingredients, and when combined with chocolate, I am in heaven. Moreover, the fact that the recipe was simple was also OK with me—and not just because I don’t care whether I’m the best baker in the room, but because I genuinely love easy-peasy baking.
Cut to many years later where I have perfected my own macaroon recipe, thanks in large part to my time spent at Baked. My recipe is similar in some ways to the one I made at Baked, as I use two kinds of coconut in mine, both sweetened and unsweetened, as well as some coconut cream, but I add in a sprinkling of mini chocolate chips rather than dipping them in melted chocolate. I also differ in that I grind my shredded coconut in a food processor, as it makes for a more delicate, yet still chewy, cookie, and I whip my egg whites in that same processor bowl (no need to clean it first), just to lighten them up before adding them to the rest of the ingredients.
Cuisinart Mini-Prep Plus 4-Cup Food Processor, $38.90 on Amazon
Although I do make a large batch every year for a family Seder I attend, these coconut macaroons can of course be made year-round. You can easily find the ingredients in the grocery store, and the whole thing is assembled quickly—a perfect, easy snack for those days when a larger baking project simply isn’t attainable. Most importantly, this recipe makes for the most delicious batch of chewy, moist, chocolate-studded coconut macaroons that you’ll ever come across—and that is certainly what people will tell you when they taste them. Trust me: I speak from experience.
Coconut Macaroons with Mini Chocolate Chips Recipe
Coconut Macaroons with Mini Chocolate Chips
- 3 1/2 cups sweetened shredded coconut
- 1 cup unsweetened coconut, grated
- 1/2 cup sweetened coconut cream, such as Coco Lopez
- 6 Tbsp mini semi-sweet chocolate chips
- 1/4 tsp pure vanilla extract
- 1/4 tsp coconut extract
- 2 egg whites, room temp
- 1/2 tsp fine sea salt
- Process the sweetened coconut in a food processor until finely ground. Transfer it to a large mixing bowl and add the unsweetened coconut, cream of coconut, chocolate chips, and extracts and, using your hands or a rubber spatula, mix until fully incorporated.
- Add the egg whites and salt to the processor (no need to clean it - just remove any errant pieces of coconut) and process until no longer foamy and liquid-y. The whites won’t exactly have peaks, but they will have volume and be more solid, than not. With a rubber spatula, gently fold the whites into the coconut mixture.
- Line a baking sheet with parchment paper and scoop the macaroons with a 1 1/2 tablespoon cookie scoop or measuring spoons onto the prepared pan. Place in the freezer until quite firm, about an hour.
- Preheat the oven to 375°F and bake the macaroons for about 22 to 25 minutes, rotating them after 12, and checking on them after 20. They are ready when they are consistently browned all over.
- Let them come to room temperature before serving (or not). They will keep for several days, tightly wrapped in plastic wrap on the counter.
Header image by Jessie Sheehan.