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One of my most favorite cookies is the macaroon, a traditional Jewish holiday cookie made with coconut. They’re sweet and chewy, with a lovely toasted coconut flavor. I could eat coconut macaroons all day long…especially if they’re dipped in chocolate!
Macaroons are especially popular during Passover, as they’re easily made kosher. (I’ve used a bit of flour here, but you can substitute potato starch to make a treat that is both kosher and gluten-free. There are also numerous recipes available which omit the flour altogether.)
Macaroons vs. Macarons: What’s the difference?
Macaroons should not be confused with macarons, the classic French confection comprised of meringue, icing sugar, and almond flour, with sweet fillings such as jam or buttercream sandwiched in between.
It’s amazing how many people think “macaroon” and “macaron” are interchangeable terms, when in fact they’re two distinctly different cookies with completely different ingredients. Although, according to this article, macarons and macaroons actually share the same history, so perhaps there exists some reason for the confusion.
For the record, neither macaroons nor macarons have much in common with Macron, a.k.a. the President of France! This illustration is one of my absolute favorites, and one I hope to hang in my kitchen someday:
Why Macaroons?
While I love making macarons due to the endless creative possibilities they offer, I actually prefer to eat macaroons. I think I love them so much because of my affinity for all things coconut. I’ll always choose the coconut-based candy bar (Bounty, Mounds, Almond Joy…I’m looking at you!) and Caramel deLites are the #1 Girl Scout cookie as far as I am concerned. I love coconut seltzer, coconut sorbet, coconut rum, and even non-edible coconut things like candles and lip balm. So it’s no surprise how much I love these chewy coconut treats!
Macaroons are also considerably easier to make than macarons, with a much higher rate of success! You simply combine sugar, egg whites, and sweetened coconut with the flavorings or add-ins of your choice, spoon onto a tray, and bake in the oven until golden.
For these macaroons I’ve added a chocolate element, making them especially reminiscent of a Mounds Bar or a coconut bon bon. If you’re a coconut lover, they’re impossible to resist!
Tips & Tricks for Making Birthday Cake Macaroons
When choosing your coconut, be sure to pick one that is flaked and sweetened. Unsweetened coconut works nicely in lots of recipes, but you really need to use the sweetened version here.
I made my macaroons using LorAnn Oils super strength cake batter flavor, but any cake batter or birthday cake flavoring will work. Depending on the brand you choose, you might have to taste and adjust the amount of flavoring accordingly. You want the cake flavor to be noticeable, not so strong that it overpowers the natural taste of the coconut.
You can dip your macaroons in any kind of chocolate you’d like. (I used Callebaut 54.5% dark chocolate, which contrasted nicely with the sweetness of the coconut.) Milk, white, and dark chocolate are all good options, or even something fun like Valrhona’s Dulcey 32% Blond Chocolate. For best results I do suggest opting for a high-quality couverture rather than grocery store chocolate chips. And there is really no need to temper your chocolate for this recipe, but of course you can if you want to!
I’ve used flour as the binder in this recipe. To make your macaroons kosher and gluten free, you can substitute potato starch for the flour.
If your macaroons spread on the tray while baking, do not fear! Pull the tray out of the oven for a minute and use a round metal biscuit cutter or tart ring to gently reshape each macaroon, then return to the oven to finish baking.
More birthday cake-inspired recipes you might enjoy:
Funfetti Slice and Bake Shortbread
Birthday Cake Marshmallows
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Chocolate-Dipped Birthday Cake Macaroons
- Total Time: 30 minutes
- Yield: 15 macaroons 1x
Description
Dipped in chocolate and decorated with rainbow sprinkles, these cake batter coconut macaroons make the sweetest birthday party treat!
Ingredients
Macaroons:
100 grams sweetened coconut flakes (1 1/3 cups)
65 grams granulated sugar (1/3 cup)
20 grams flour (2 tablespoons) (or, substitute potato starch if making kosher/gluten-free)
Generous pinch salt
2 egg whites, lightly beaten
1/2 teaspoon vanilla bean paste
1/2 teaspoon birthday cake or cake batter flavoring*
Rainbow nonpareils, or other sprinkles of your choice
Decoration:
120 grams good-quality dark chocolate (3/4 cup)
Instructions
Preheat oven to 330° F / 165° C. Line a large tray with a silicone baking mat, and set aside until ready to use.
In a mixing bowl, combine the coconut, sugar, flour, and a pinch of salt. Stir in the egg whites, followed by the vanilla bean paste and cake batter flavoring.
Drop batter by the spoonful onto prepared tray. (You should have about 15 macaroons total.) Sprinkle with nonpareils or rainbow sprinkles.
Bake in preheated oven for 20-22 minutes, or until coconut is lightly golden brown.
Remove from oven and cool completely on silicone mat.
While macaroons are cooling, line a separate tray with a sheet of parchment. Melt dark chocolate over a bain marie or double boiler.
Dip macaroons in melted chocolate, making sure the bottoms are completely coated. Place dipped macaroons on prepared tray and allow chocolate to harden at room temperature, about 1 hour. (If you’re in a hurry, you can sit your tray in the refrigerator for a few minutes to quickly set the chocolate!)
Store macaroons in an airtight container at room temperature for up to 4 days. If you live in a hot climate or if your kitchen is especially warm, macaroons may also be stored in the refrigerator to prevent the chocolate from melting.
Notes
*I made my macaroons using LorAnn Oils super strength cake batter flavor, but any cake batter or birthday cake flavoring will work. Depending on the brand you choose, you might have to taste and adjust the amount of flavoring accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
