Calling all coconut lovers! This recipe is for you.
Today, I’m going to share a recipe for one of the most popular items at my bakery Sugar Blossom: coconut macaroons.
Who doesn’t love sweet, chewy, perfect little morsels of coconutty (and gluten-free!) bliss? One bite is enough to whisk you away to a tropical island.
The best part is, this recipe calls for only FOUR ingredients, all of which you probably have in your pantry right now.
It’s amazing how these 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 my macaroons golden 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 the chocolate is set, about 20 minutes.
By the way, if you enjoy this recipe and want more like it, check out my cookbook Beach House Baking. 🙂
- 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.