Coconut Macaroons w/ Fresh Strawberry Whipped Cream Recipe
Guys, we need to talk about coconut macaroons. They are one tragically underrated treat. Most people are too wrapped up in cookies to remember the old macaroon, but here’s the truth: tasty as cookies are, they require a bit more effort than macaroons. With cookies, there are so many ingredients, and you can’t add them all at once. Sometimes, you even need multiple mixing bowls, and you usually have to chill the dough for hours on-end. Some days, you just don’t want to fuss with all that nonsense. You want something sweet, something amazing, and you don’t want to slave over it.
That’s what makes macaroons so magical. All you need is one bowl and five ingredients. Give it all a quick stir then let the oven do the rest of the work. You’ve got fresh, toasty coconut macaroons ready to be devoured before you can say “cover and chill for two hours.” And if you’ve never had a macaroon, especially my macaroons, then you might doubt that something so simplistic could taste amazing too. Let this recipe wipe that doubt clean.
Not only am I sharing with you my easy, best-ever Coconut Macaroon recipe, but we’re taking things one step further by burying them in a mountain of fresh Strawberry Whipped Cream. This fancy shmancy dessert will actually come together in no time and with minimal effort, but you’ll hardly believe that when you bite into one of these heavenly babies.
My macaroons are tender and chewy, yet fluffy at the same time. They’re perfectly golden brown and lightly kissed with vanilla and almond flavor. On their own, they’re completely divine. But when topped with the creamy, silky strawberry whipped cream made with fresh strawberries, they are otherworldly good.
This is simple and refreshing bliss right here. It’s nothing complicated or elaborate, just choice ingredients and beautiful flavors. Everything about the strawberry, the coconut, and the refreshing coolness of the light whipped cream makes this the perfect summer dessert. Don’t underestimate the power of the macaroon. Just trust me, and go bake some up right now.
A Few Tips Before You Get Cooking:
If you’re craving more macaroons, check out my Strawberry Macaroon recipe.
Whipped cream is easier than you think. All you have to do is beat it on high until it thickens and fluffs up. Just be careful not to overbeat unless you want strawberry butter.
You can add food dye to macaroons to make them any color you like.
That strawberry whipped cream comes in handy for my Strawberries and Cream Filled Cupcakes.
If you have extra whipped cream, it’s amazing to eat just as is. You could also use it on top of chocolate ice cream, dip fruit in it, spread it on brownies, or top a cupcake with it.
Coconut Macaroons w/ Fresh Strawberry Whipped Cream
By The Smart Cookie Cook
Yield – about 30 macaroons
Ingredients:
- For the macaroons
- 4 cups shredded coconut
- 4 egg whites
- 1/2 cup all-purpose flour
- 1 1/4 cup granulated sugar
- 1 tbsp. vanilla extract
- 1/8 tsp. almond extract
- Pinch salt
- For the strawberry whipped cream
- 1 ½ cups fresh strawberries, leaves cut off
- 2 cups chilled heavy cream
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 1/8 tsp. almond extract
- Pinch salt
Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, stir together the coconut, egg whites, flour, sugar, vanilla, almond extract, and salt until well-combined.
Form mixture into balls, a generous tablespoon’s worth each, and place on baking sheet.
Bake 20-30 minutes or until golden brown around the edges and set. Let sit for 1 minute before transferring to wire racks to cool completely.
Place strawberries in a food processor and puree until completely smooth. Transfer to a bowl with the chilled heavy cream, sugar, vanilla, almond extract, and salt. Use a hand mixer to beat on high until stiff peaks form.
Using a piping bag or spoon, top cooled macaroons with strawberry whipped cream and serve immediately. If you’re not serving yet, store them separately in the fridge and wait until you’re going to serve them to top with the whipped cream.
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