Heavenly Coconut Macaroons

The Ultimate Chocolate Caramel Coconut Macaroons Recipe

Forget store-bought treats; these homemade coconut macaroons offer an unparalleled taste and texture. Unlike their delicate French counterparts, macarons, these glorious two-bite cookies are wonderfully simple to master, even for novice bakers. They boast a beautifully golden-brown exterior that hints at their satisfying chewiness, while the interior remains wonderfully soft and moist, bursting with sweet coconut flavor. The addition of melted chocolate and a generous caramel drizzle elevates them to an extraordinary level of decadence, making them an instant crowd-pleaser.

While the chocolate and caramel toppings are highly recommended for that extra touch of gourmet indulgence, don’t hesitate to enjoy these macaroons plain if you’re seeking a pure coconut experience or are short on time. Their inherent deliciousness shines through beautifully either way.

Key Ingredients for Irresistible Macaroons

Crafting perfect coconut macaroons starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why:

• Shredded Coconut: This is the star of the show! We highly recommend using sweetened shredded coconut. The extra sugar not only contributes to the sweetness but also helps create that signature chewy texture that makes macaroons so delightful. If you prefer to reduce the overall sugar content, unsweetened coconut can be substituted, but be aware it will result in a slightly less sweet and perhaps less chewy cookie.
• All-Purpose Flour: A small amount of flour acts as a binder, helping to prevent the macaroons from spreading too much during baking and ensuring they hold their shape. Both all-purpose flour and cake flour work well in this recipe, with cake flour potentially yielding an even tenderer crumb.
• Granulated Sugar: Essential for sweetness and structure. It caramelizes beautifully in the oven, contributing to the golden-brown crust.
• Salt: A pinch of salt is crucial for balancing the sweetness and enhancing the overall flavors, making the coconut and chocolate notes pop.
• Egg Whites: The backbone of macaroons! Egg whites provide structure and lightness, contributing to the moist and chewy texture. This recipe specifically calls for egg whites, so you’ll need to separate them from the yolks. You can reserve the yolks for another recipe (like custard or a rich hollandaise sauce) or discard them.
• Vanilla Extract: A splash of good quality vanilla extract adds a warm, aromatic depth that complements the coconut beautifully.
• Chocolate: For dipping and drizzling, chocolate is a game-changer. You have several options here:
  • Chocolate Chips: Easily accessible and convenient.
  • Bar Chocolate: High-quality baking bars, chopped, often melt more smoothly.
  • Types: Both dark chocolate (or semi-sweet) and milk chocolate taste incredible. Dark chocolate offers a sophisticated contrast to the sweet macaroon, while milk chocolate provides a creamier, milder flavor. You can also skip the chocolate entirely if you prefer a purely coconut focus.
• Caramel: The final flourish! Melted caramel adds a buttery, rich sweetness that pairs perfectly with coconut and chocolate.
  • Kraft Caramel Pieces: These are widely available and melt easily, making them a convenient choice.
  • Homemade Caramel Dip: For an extra special touch, consider making your own caramel from scratch.
  • Store-Bought Melting Caramel: Many brands offer caramel specifically designed for melting and drizzling. Like the chocolate, the caramel drizzle is optional but highly recommended for the ultimate indulgent experience.

Crafting Your Chocolate Caramel Coconut Macaroons: A Step-by-Step Guide

Follow these simple steps to create perfectly soft, chewy, and decadent macaroons:

1. Prepare Your Workspace & Preheat Oven: Begin by preheating your oven to 325°F (160°C). Line a large baking sheet with parchment paper. This is a crucial step to prevent sticking and ensure easy removal of your delicate macaroons. Avoid using wax paper, as macaroons will stick firmly to it.
2. Combine Dry Ingredients: In a spacious mixing bowl, combine the sweetened shredded coconut, all-purpose flour, granulated sugar, and salt. Stir these ingredients together thoroughly until they are well integrated. This ensures even distribution of flavors and prevents clumping.
3. Add Wet Ingredients: To the dry mixture, add the separated egg whites and vanilla extract. Stir everything together until all ingredients are just combined and the mixture is uniformly moist. Be careful not to overmix; simply stir until no dry streaks remain. The mixture will be thick and sticky.
4. Scoop and Shape: Using a small ice cream scoop (approximately 1½ tablespoons) or two spoons, portion the coconut mixture onto your prepared baking sheet. Leave about 2 inches of space between each macaroon to allow for a slight spread and even baking. You can gently shape them into small mounds with your hands if desired, but they naturally form a pleasing shape.
5. Bake to Golden Perfection: Place the baking sheet in your preheated oven and bake for 20-22 minutes. The macaroons are ready when their bottoms and edges turn a beautiful golden brown. This indicates they are perfectly cooked through and have developed that desirable chewy texture. Once baked, remove them from the oven and allow them to cool completely on the baking sheet before handling. Cooling is essential for them to firm up.
6. Melt the Chocolate: While your macaroons are cooling, prepare the chocolate. Place your chosen chocolate chips or chopped chocolate into a microwave-safe bowl. Heat in the microwave on high for 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Alternatively, you can use a double boiler for a gentler melting process.
7. Dip and Drizzle with Chocolate: Once the macaroons are completely cool, dip the bottoms of each into the melted chocolate. Gently lift and place them back onto the parchment-lined baking sheet or a silicone mat. For extra flair, you can drizzle additional melted chocolate over the tops using a spoon or a piping bag with a fine tip. Store the chocolate-dipped macaroons in a cool spot (like a slightly cooler part of your kitchen or the refrigerator) for at least 20 minutes to allow the chocolate to fully set.
8. Drizzle with Caramel: In a separate microwave-safe bowl, place your caramel pieces. Melt them in the microwave using the same 30-second interval method, stirring between each, until the caramel is smooth and pourable. Once melted, artfully drizzle the warm caramel over the set chocolate macaroons. Return them to a cool spot until the caramel also sets.
9. Serve and Enjoy: Your decadent Chocolate Caramel Coconut Macaroons are now ready to be enjoyed! Serve them immediately to appreciate their fresh flavors and textures, or store them for later.

This is a common question! While both macaroons and macarons are delightful meringue-based cookies made with egg whites and sugar, their appearance, ingredients, and preparation are quite distinct. Macaroons (with two ‘o’s) are primarily made with shredded coconut, are naturally gluten-free (though this recipe includes a little flour), and originated in the United States. They have a rustic, chewy, and often craggy texture. Macarons (with one ‘o’), on the other hand, are elegant French pastries made with finely ground almond flour, giving them a smooth, delicate shell and a soft, chewy interior. They are typically filled with ganache, buttercream, or jam and come in a vibrant array of colors and flavors.

In this recipe, the small amount of flour acts as a stabilizer to help prevent excessive spreading. However, if you find your macaroons are spreading more than desired, the issue often lies with the egg whites. A common solution is to beat the egg whites separately until stiff peaks form before gently folding them into the coconut mixture. This incorporates more air and creates a more stable batter. Another helpful trick is to chill the scooped macaroons in the refrigerator for about 20-30 minutes before baking. This helps solidify the fat and mixture, preventing immediate spreading in the warm oven.

Absolutely! Coconut macaroons are wonderfully freezer-friendly. Once baked and completely cooled (and after the chocolate and caramel have fully set), you can store them in freezer bags or an airtight container. Layer them with parchment paper to prevent sticking. They will keep well in the freezer for up to 2 months. To enjoy, simply pull them out and let them thaw at room temperature for a couple of hours.

Yes, you can easily make this recipe gluten-free! Simply substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend (ensure it contains xanthan gum for binding, or add ¼ teaspoon if it doesn’t). The rest of the ingredients are naturally gluten-free. Always double-check labels to ensure all your ingredients are certified gluten-free if catering to strict dietary needs.

Chocolate can seize (become thick and clumpy) if it comes into contact with even a tiny amount of water or if it gets overheated. When melting in the microwave, ensure your bowl and utensils are completely dry. Heat in short bursts (30 seconds) and stir vigorously between each. If using a double boiler, make sure the bottom of the bowl does not touch the simmering water, and prevent any steam from condensing into the chocolate. If your chocolate does seize, you can try to rescue it by stirring in a teaspoon of vegetable oil or melted shortening, one drop at a time, until it smooths out, though it might affect the final texture slightly.

Storing Your Delicious Macaroons

Proper storage ensures your macaroons stay fresh and delicious for as long as possible:

• Room Temperature: For immediate enjoyment, store your baked macaroons in an airtight container at room temperature. They will remain fresh and delightful for up to 3 days. Keep them away from direct sunlight or heat sources.
• Refrigerator: If you’d like to extend their freshness, transfer the macaroons to an airtight container and store them in the refrigerator. They will last for up to 1 week. Bring them to room temperature for about 15-20 minutes before serving for the best texture and flavor.
• Freezing: As mentioned in the FAQ, these macaroons freeze beautifully. Place fully cooled macaroons in freezer-safe bags or an airtight container, separating layers with parchment paper. They will maintain their quality for up to 2 months. To thaw, simply remove them from the freezer and let them sit at room temperature for a couple of hours until defrosted.

More Coconut Recipes You’ll Love

Chocolate Caramel Coconut Macaroons

These coconut macaroons are soft and chewy, perfectly moist and super simple to throw together. They taste especially amazing dipped in chocolate and drizzled with caramel.

Author: The Carefree Kitchen

Print Recipe |
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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Yields: 18 cookies

Ingredients

• 2-2/3 cups sweetened shredded coconut
• ¼ cup all-purpose flour
• 2/3 cup sugar
• ¼ teaspoon salt
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1½ cups chocolate chips (for dipping)
• 20 Kraft caramel pieces (for drizzling)

Instructions

1. Preheat your oven to 325 degrees F (160°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, flour, sugar, salt, egg whites, and vanilla extract. Stir until well combined.
3. Using a small ice cream scoop (approx. 1½ tablespoons) or two spoons, scoop the coconut mixture onto the prepared baking sheet, keeping them 2 inches apart.
4. Bake in the preheated oven for 20-22 minutes, or until golden brown on the bottoms and edges. Remove from the oven and let cool completely on the baking sheet.
5. Meanwhile, place the chocolate into a microwave-safe bowl and heat on high for 30 seconds at a time, stirring between heating, until the chocolate is melted and smooth.
6. Dip the bottoms of the cooled macaroons into the melted chocolate, placing them back down to set on the parchment or silicone mat. Drizzle additional chocolate over the tops if desired. Store in a cool spot for at least 20 minutes to allow the chocolate to set.
7. Place the caramel pieces into a separate microwave-safe bowl, melting the same way as the chocolate (30-second intervals, stirring between). Once melted and smooth, drizzle the melted caramel over the chocolate-dipped coconut macaroons. Place in a cool spot until set.
8. Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!

Notes

Do not use wax paper when baking, as the macaroons will stick! Always opt for parchment paper or a silicone baking mat instead.

Storing instructions: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. To thaw from frozen, simply pull them out and let them come to room temperature for a couple of hours.

Nutrition

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

• Calories: 184kcal
• Carbohydrates: 25g
• Protein: 2g
• Fat: 10g
• Saturated Fat: 7g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 2g
• Cholesterol: 1mg
• Sodium: 85mg
• Potassium: 104mg
• Fiber: 1g
• Sugar: 21g
• Vitamin A: 1IU
• Vitamin C: 1mg
• Calcium: 8mg
• Iron: 1mg

Course: Dessert

Cuisine: American

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