Calling all coconut lovers! This recipe is for you.
Today, I’m going to share with you a recipe for one of the most popular items from my bakery’s menu: macaroons.
Who doesn’t love these sweet, chewy, perfect little morsels of coconutty (and gluten-free!) bliss? One bite is enough to whisk you away to the islands. And the best part is, this recipe calls for only four ingredients. Yes, FOUR, all of which you probably have in your pantry right this second! It’s amazing how four ingredients can combine to yield such an amazing little treat. That’s what I love most about baking– it gives us the ability to transform ordinary ingredients into delectable creations with just a little ingenuity.
These macaroons have a soft chewy interior and a crisp exterior. I like to get my macaroons nice and toasty brown, so I broil them at the very end. Remember to watch them carefully as they brown quickly.
For a delicious upgrade, dip the bottoms of the cooled macaroons in melted dark chocolate. Refrigerate on a parchment-lined cookie sheet until they set, which will be about 20 minutes.
- Mix first three ingredients in a saucepan and stir constantly with a rubber spatula over medium heat until mixture thickens and dries up considerably, about four minutes or 165 degrees.
- Transfer mixture to a medium bowl, and stir in the vanilla extract.
- Let cool uncovered in the refrigerator. Stir occasionally to speed up the cooling process.
- Preheat the oven to 325 degrees. Line a baking tray with parchment paper and grease lightly with pan spray.
- Using a small ice cream scoop (I use a 1-ounce scoop), drop the batter in mounds 1-inch apart on the prepared baking tray. Bake for 10 minutes, rotate the tray, and then bake for an additional 10 minutes.
- Turn broiler on low and cook for 4 to 5 minutes. Rotate as necessary for even browning.
- Remove from oven and let cool completely on tray. Store macaroons in the refrigerator in an airtight container.