toasted coconut-graham macaroons

This recipe is a 'baking bucket list' which I can now cross off the list.
I don't know why I've always wanted to try a macaroon this way.
I love them as is, but always wanted to try them with some sort of texture.
Granted I know they are odd looking, but certainly tasty and very easy to make.
Of course you don't have to use crushed grahams, you can use more coconut, lime zest, crushed candies of some sort, you get the idea....



Super easy to make too.
I took the coconut and toasted first.
I wanted an extra crunchy macaroon.

Please do a better job of rolling these into balls than I did.

Get the dipping station ready, makes things go smoothly.
Not a fan of crushed graham? Use crushed candy, more toasted coconut, citrus zest, etc...
If you do use graham, please a nice pinch of sea salt to it.



A tasty little cookie--almost smore'esque in texture and taste.

toasted coconut-graham macaroons

print recipe

14 ounces sweetened, flaked coconut, toasted! (I toasted mine—try this)

2/3 cup minus 1 TB granulated sugar

2 large egg whites, cold

¼ ts sea salt

½ ts almond extract

½ cup crushed graham crackers

a pinch of salt (for the crushed grahams)

about 8-10 ounces bittersweet chocolate chips, melted (for dipping macaroons)

1 ts of vegetable oil

cooks notes: I was not that great at making the macaroons high and puffy.  I could have done better by rolling them by hand instead of using two spoons.  So use your hands or even a cookie scoop. Of course dipping the macaroons in crushed grahams is optional.

Preheat oven to 325°F.

Line two large baking sheets with parchment paper.

I did all this by hand (I don’t have a mixer) and it turned out fine.

In a large bowl, mix the egg whites with the sugar, salt and almond extract. Mix well, about 2 minutes.  Add in the toasted coconut and mix again till well combined.

With a medium cookie scoop (or by hand) scoop batter into 2-3 inch mounds (depending on size you like big or small).

The cookies won’t spread as much You can arrange the cookies fairly close together as they don’t spread all that much.

Bake cookies for 25 to 30 minutes, until they look toasted on top. And are set up.

Let them cool on the tray for at least 20 minutes.

When ready to dip macaroons, melt the chocolate (and 1 ts of vegetable oil) in the microwave OR however you feel most comfortable melting chocolate.

Have a small dish filled with the crushed grahams at the ready; as soon as we dip the macaroons in chocolate we will dip them in the crushed grahams.

Using a baking sheet lined with wax or parchment paper, take a cooled macaroon, dip in the melted chocolate, tap off excess, then dip in the crushed grahams and place on lined cookie sheet.  I placed the dipped macaroon with the dipped side up.

Repeat with all the cookies until done.

It should take about 2 hours (at room temp) for the chocolate to harden or you can place in the fridge to set up.

Makes about 20-23 macaroons, depending on size you make them.