Put a plate of treats in front of me and see which one I go to first. Odds are it’s going to be the coconut treat. The more coconut the better, I say! And because of my coconut infatuation, Jen and Emily’s recipe for Bakery-Style Coconut Macaroons spoke to me and begged to be made. They are, quite simply, divine.
Six ingredients. That’s it. I never knew that macaroons were so easy. They always seemed reserved for special holidays, but now I want them all year long.
It’s actually more like 5 1/2 ingredients because we won’t even use the egg yolks. So go ahead and separate the eggs. (Save the yolks for another use. Ice cream would be lovely. Or homemade mayonnaise. Hollandaise even. Lots of options!)
Using a fork, flake the almond paste until it crumbles into fine little pieces. Set it aside for later.
Whip the egg whites until light and fluffy and soft peaks form. This is best done with a stand mixer and a whisk attachment. If you’re feeling super ambitious, go and do it by hand! You will have some wicked toned arms in no time.
When the eggs whites are completely whipped, add in the shredded coconut.
With a rubber spatula, fold the egg whites and the coconut together until the coconut is completely coated in sticky egg whites.
Next, fold in the shredded almond paste from earlier.
And don’t forget the almond extract! The flavor is absolutely lovely.
Adding in a pinch of salt will help balance out the sweetness of the coconut, so don’t forget it.
Give the whole batch one final mix to combine.
Lastly, grab your favorite cookie scoop and plunk these macaroons down on a lined baking sheet. Bake for 25 to 30 minutes or until the coconut edges are golden brown and slightly crunchy.
And that’s all there is to it! Six ingredients and you have an incredible coconut treat just like the kind you get from your local bakery.
Be sure to check out Jen and Emily’s TK recipe box and their site, Layers of Happiness, for more home-cooked love. This mother-daughter blogging pair just knows the way to our hearts! Next on my must-make list: their Best-Ever Chewy Homemade Brownies. How can you argue with that? Thanks girls for this gorgeous recipe!
These 6-ingredient homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you’d find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture.
- 4 whole Large Egg Whites
- 1 bag (14 Oz. Size) Sweetened Coconut, Shredded
- ½ cups Sugar
- ½ teaspoons Almond Extract
- 1 pinch Sea Salt
- 1 package (7 Oz. Size) Almond Paste, Shredded
Preheat over to 325°F and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined.
Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.
Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.