Coconut Macaroons with Chocolate Sandwich Filling
Crispy-edged coconut macaroons made with unsweetened flaked and shredded coconut, bound with whipped egg whites and honey. Shape into mounds or flatten for chocolate-filled sandwich cookies. Bake at 300°F until golden, then cool and assemble with melted chocolate. Chewy interior, crisp exterior.
Ingredients
- 2 ½ cups flaked coconut, unsweetened
- 2 cups shredded coconut, finely shredded, unsweetened
- ¾ cup sugar
- 3 Tbsp flour
- ¼ tsp salt
- 4 egg whitesaquafaba3 Tbsp per egg whiteveganeggs-free
note: aquafaba viscosity differs; whipping time may vary
Full guide → - 1 Tbsp honey
- 1 tsp vanilla
- chocolate, melted, good quality(optional)
Instructions
- 1
Preheat oven to 300°F (300°F).
- 2
Combine both coconuts in a large bowl.
- 3
In another bowl, combine sugar, flour, and salt.
- 4
Add egg whites, honey, and vanilla to the dry mixture.
- 5
Whisk at high speed until smooth.
- 6
Pour egg white mixture into coconut and stir well with wooden spoon until evenly combined.
- 7
Cover with plastic wrap and refrigerate for half an hour.
- 8
Shape into mounds on silicone or parchment-lined baking sheet, spacing about 2 inches apart. Flatten if making sandwich cookies.
- 9
Bake 17 to 22 minutes, or until lightly brown on edges.
- 10
Remove from tray with metal turner and place on cooling rack.
- 11
When cool, sandwich flattened macaroons together with melted chocolate, or drizzle chocolate over mounded macaroons. Serve or store.
Tips
Use a kitchen scale for more accurate coconut measurement than volume cups.
Refrigerate the mixture for the full half hour to help macaroons hold shape while baking.
Good to Know
Store in an airtight tin for over a week.
Prepare through refrigeration step up to 1 day ahead. Shape and bake as needed.
Serve at room temperature. Chocolate-filled sandwiches are ideal for gifting.
Common Mistakes
Do not skip refrigeration or the mixture may not hold shape when baking.
Do not overbake past light browning on edges or macaroons will become too dry.
Do not use sweetened coconut or cookies will be cloyingly sweet.
Substitutions
Vegan Options
note: aquafaba viscosity differs; whipping time may vary
Full guide →