Go Back

Coconut Macaroons

This recipe yields traditional coconut macaroons with a delightful addition of quick-cooking oats for texture. Whipped egg whites create a light, chewy center, while shredded coconut provides classic flavor. Finished with a drizzle of bittersweet chocolate, these macaroons are a perfect balance of sweet and rich, ideal for a sweet treat or dessert.
Print Recipe Pin Recipe
Servings: 40 people
Course: Snack
Cuisine: American
Calories: 3346.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Vegetable oil cooking spray
  • 10 egg whites
  • 2 cups unsweetened dried shredded coconut
  • 2 cups plain quick-cooking oats
  • 1 tablespoon vanilla extract
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons bittersweet chocolate morsels
  • 1 teaspoon trans-fat-free soft-tub margarine

Equipment

  • 2 Baking Sheets
  • 1 Parchment Paper
  • 1 Large Mixing Bowl
  • 1 Electric Mixer (stand or hand)
  • 1 Cookie Scoop (or two spoons)

Method
 

  1. Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper and lightly spray with vegetable oil cooking spray.
  2. In a large, impeccably clean mixing bowl, whip the 10 egg whites with the 1/2 teaspoon salt using an electric mixer on medium-high speed until stiff, glossy peaks form.
  3. In a separate bowl, gently combine the 2 cups unsweetened dried shredded coconut, 2 cups plain quick-cooking oats, and 3/4 cup sugar.
  4. Carefully fold the whipped egg whites into the coconut-oat mixture until just combined, being careful not to deflate the whites too much.
  5. Using a 1-inch cookie scoop or two spoons, drop mounds of the macaroon mixture onto the prepared baking sheets, spacing them about 1 inch apart.
  6. Bake for 20-25 minutes, or until the macaroons are lightly golden brown around the edges and set on top.
  7. While the macaroons cool, melt the 2 tablespoons bittersweet chocolate morsels with the 1 teaspoon trans-fat-free soft-tub margarine in a small bowl over a double boiler or in the microwave in 15-second intervals, stirring until smooth.
  8. Once the macaroons have cooled completely on a wire rack, artfully drizzle the melted chocolate mixture over each macaroon.
  9. Allow the chocolate to set completely before serving or storing them in an airtight container.

Notes

Ensure egg whites are at room temperature for optimal volume when whipping to stiff peaks; this is crucial for the macaroon's light, airy texture. When folding the egg whites into the coconut mixture, do so gently to avoid deflating the meringue, which would result in dense macaroons. Avoid overbaking; the macaroons should be golden at the edges but remain chewy and slightly soft in the center. The oats provide a unique textural contrast; ensure you use quick-cooking oats, not old-fashioned or steel-cut. A final touch of sea salt sprinkled over the chocolate drizzle can elevate the flavor profile.