Learn how to make coconut macaroons that are moist and soft and stay that way for days thanks to my secret ingredient! This easy recipe for coconut macaroons will be a holiday favorite!
Mix the first 6 ingredients in a medium-sized pot and heat on medium-low heat until it starts to bind and looks like glue. Push against the marzipan to make for quick dissolving. Stir and heat coconut batter until it reaches 50 C, or 122 F. If you do not have a thermometer, that's fine. Just heat it a bit until smooth and glue-like, but it should only feel warm, never hot. Don't let it boil or your egg whites will curdle.
Take the pot off the heat and stir. The batter will thicken as it cools, making for easy portioning. Preheat the oven to 150 C, or 300 F and line 2 baking sheets with parchment paper.
Using a tablespoon or small ice cream scoop, drop little mountains of coconut batter onto the sheet, making sure to leave some space between each macaroon as they will spread a bit.
Bake each tray for 20 minutes, then take them out of the oven. With a wet spoon, push in the edges to make the macaroons extra round. This step is completely optional and simply aesthetical. This only works while the macaroons are hot, so I recommend baking 1 tray after the other.
Let macaroons cool while you chop and melt your chocolate with the tsp of coconut oil. Do so in a hot water bath or in the microwave.
Dip cooled macaroons into the melted chocolate and place on a clean sheet of parchment paper. Let the chocolate set, then store the macaroons in an airtight container.