I line my baking sheet with parchment and scoop rounded mounds of the mixture onto it. I’ve learned not to pack the mounds too tightly; loosely scooped macaroons bake up fluffier. They only need about 15–18 minutes in the oven, and you’ll know they’re done when the tips turn a beautiful toasted-gold color. The smell at this point is unbelievable—warm coconut filling every corner of the kitchen.
Once the macaroons cool completely, I melt the chocolate and shortening together. The shortening helps the chocolate stay smooth and glossy, making it perfect for dipping. I usually dip just the bottoms of the macaroons because it creates a lovely contrast between the dark chocolate and the bright coconut. Place them on parchment to set, and before long, you have bakery-level treats without any fuss.
Pro Tips for Best Results
I tested this recipe three different ways before settling on my favorite method, and here’s what I learned: whisking the egg whites a little extra gives the macaroons a lighter structure. Even though we’re not making meringue, that added air makes a big difference. It’s also crucial to measure the coconut accurately; using too much makes them dry, while too little makes them spread.
One tip I discovered by accident: if you let the mixture rest for 5–10 minutes before scooping, the coconut absorbs just enough moisture to bind better. This helps the macaroons hold their shape beautifully during baking. It’s such a small step, but it makes the texture more consistent.
I also recommend using parchment paper every single time. I tried a lightly greased pan once and regretted it immediately—macaroons stuck, bottoms browned too fast, and it was a cleanup nightmare. Parchment keeps everything smooth and easy.
Finally, when dipping in chocolate, don’t overheat the chocolate. The shortening is a lifesaver here because it thins the chocolate just enough to give you a silky coating. If your chocolate starts to thicken while dipping, warm it in short bursts to keep it smooth.
Common Mistakes to Avoid
I made quite a few mistakes the first time I tried coconut macaroons, so let me help you avoid the same pitfalls. The biggest one was using old shredded coconut—coconut dries out over time, even in sealed bags. Fresh coconut gives the macaroons that soft, chewy texture you want, so check the date before you start.
Another mistake is baking them too long. It’s tempting to leave them in the oven until they’re deeply golden, but that makes them crunchy rather than tender. Keep an eye on the edges—once they turn golden brown, pull them out. They’ll continue to firm up as they cool.
I also learned that whipping the egg whites fully to stiff peaks is NOT what you want here. Over-whipped whites create hollow, dry macaroons. You only want them frothy—nothing more. This ensures the finished cookies are moist and chewy in the center.(See the next page below to continue…)