Can I make Thai Coconut and Cocoa Macaroons without eggs?

Yes, you can replace the egg whites with aquafaba, which is the liquid from canned chickpeas. It whips up similarly to egg whites and gives a soft, airy texture. The flavor will be slightly different, but still delicious.

How long do Thai Coconut and Cocoa Macaroons stay fresh?

They stay fresh for about a week at room temperature if stored properly in an airtight container. You can also freeze them for up to two months. Just make sure to thaw them at room temperature before serving.

Can I use fresh coconut instead of toasted flake coconut?

You can, but toasted flake coconut gives better texture and flavor. Fresh coconut has more moisture, which can make the cookies softer and less chewy. If you only have fresh coconut, lightly toast it first in the oven before adding it to the batter.

What makes Thai Coconut and Cocoa Macaroons different from regular macaroons?

Thai Coconut and Cocoa Macaroons include lime juice, which adds a bright, slightly tangy note that sets them apart. Traditional macaroons often skip that tropical touch. The balance of cocoa and coconut also gives them a deeper, more complex flavor.

Thai Coconut and Cocoa Macaroons Recipe, The Most Delicious Homemade Cookies

Description

Chewy Thai Coconut and Cocoa Macaroons with toasted coconut, a hint of lime, and rich cocoa. Simple ingredients, quick bake time, and the perfect tropical chocolate cookie.

Ingredients

Scale

2 large egg whites, at room temperature
1/2 cup white sugar
1/8 teaspoon fine salt
1 teaspoon fresh lime juice
1 package toasted flake coconut, 7 ounces
1 tablespoon unsweetened cocoa powder

Instructions

Preheat the oven to 300°F, 150°C. Line two baking sheets with parchment paper.
In a large clean glass or metal bowl, beat the egg whites on medium speed until foamy.
Gradually add the sugar, 1 tablespoon at a time, beating until soft peaks form.
Add the salt and lime juice, then continue beating until the egg whites form glossy, firm peaks that hold their shape.
Gently fold the toasted coconut and cocoa powder into the meringue with a spatula until just combined. Do not overmix.
Scoop tablespoonfuls of the mixture onto the prepared baking sheets, spacing about 1 inch apart.
Bake for about 20 minutes, until the tops are lightly golden and the cookies are firm to the touch.
Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Store cooled macaroons in an airtight container at room temperature for up to 1 week.

Notes

Room temperature egg whites whip faster and to greater volume.
Lime juice helps stabilize the meringue and adds a bright Thai-inspired flavor.
Use unsweetened toasted coconut for the best chewy texture and balanced sweetness.
For chocolate-dipped macaroons, dip the bottoms in melted dark chocolate and let set on parchment.
To freeze, place baked macaroons on a tray until firm, then store in a freezer bag for up to 2 months. Thaw at room temperature.
If using sweetened coconut, lightly toast it and reduce sugar slightly to avoid overly sweet cookies.
Bake on the center rack and begin checking at 18 minutes, ovens vary.

Nutrition

Serving Size: 1 cookie
Calories: 87
Sugar: 5.7 g
Sodium: 15 mg
Fat: 6.5 g
Saturated Fat: 3.7 g
Unsaturated Fat: 2.8 g
Trans Fat: 0 g
Carbohydrates: 7.6 g
Fiber: 1.6 g
Protein: 1.1 g
Cholesterol: 0 mg

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