Vanilla Chai Coconut Macaroons are a spin on the classic coconut macaroon. They’re sweetened with honey and infused with extra vanilla and the warmest blend of chai spices. The toasted coconut mounds are dipped in a rich dark chocolate and finished with a sprinkling of flaky sea salt. Perfect for an easy and quick spring dessert!
These are not your grandmas traditional coconut macaroons. While I luuuuv luv a classic coconut macaroon made with sweetened condensed milk, I sometimes find them a little too sweet on the tastebuds. These Vanilla Chai Coconut Macaroons call for honey as a sweetener, so it’s not as intense on the sweetness. I also think it adds to the overall taste of a chai inspired macaroon. Oh and did I mention these are dipped in rich dark chocolate and sprinkled with a smattering of flaky sea salt?? I’m dead just thinking about it!
How to Make Vanilla Chai Spiced Macaroons
Let me just say these macaroons sound fancy, but making them could not be easier! The first step is to beat the egg whites until you have medium-firm peaks. Here’s a good visual guide for what to look for when whipping egg whites into peaks. Next, you mix in the spices, salt and honey. Then fold in the coconut.
A note on the type of coconut: I’m a big flake fan. I like biting into tender layers of coconut. But some brands have way to big of pieces. If you find that’s the case, just give them a pulse in a food processor or break them up with your hands. This Bob’s Red Mill coconut is my preferred go-to for flaked coconut (if I can find it). The flakes are soft and perfectly sized (IMO). I haven’t tried shredded coconut in this recipe, so the coconut to wet mixture ratio could be slightly off. If you try the shreds, maybe try adding less and adding more of the coconut until you reach a nice consistency.
After you’ve added the coconut, there might be some weeping liquid. This could vary depending on the size of your egg whites. You want the mixture to hold itself together while still being moist. If the mixture is not holding itself together in a nice mound and liquid is pooling, add some pastry flour, rice flour or really any flour to help dry things up. Start by adding a small amount and gradually add a little more until no puddles remain and the mixture holds itself together.
Form heaping tablespoons of the coconut mixture into mounds on a parchment lined baking sheet. They’re baked for 12 to 15 minutes until lightly golden browned all over. Let these cool completely. Next up is the oh so important chocolate! I’ve tried a few brands of dark chocolate and this is my favorite for melting, dipping and drizzling. It melts easily, dries nicely and tastes amazing!
Two Options for Melting Chocolate
Stove-top Double Boiler Method: Fill a saucepan with about an inch or two of water and bring to a gentle simmer. Rest a glass or metal bowl with the chocolate on top of the saucepan. You don’t want the water to touch the bottom of the bowl. Stir constantly with a spatula until chocolate is shiny, smooth and completely melted. Remove from heat.
Microwave Method: Place chocolate in a microwave safe bowl. Microwave for 20 seconds, then remove the bowl and give it a stir. Set the microwave for another 20 seconds, then stir again. Repeat this process several more times. It’s important to keep stirring at frequent intervals to distribute the heat throughout the chocolate and prevent burning. Repeat the process until the chocolate is mostly melted. When there a few chunks remaining, keep stirring for another minute until its completely melted and silky smooth.
To dip the macaroons, lay down a piece of parchment. Gently dip the bottom of the macaroon and using a fork gently lift the macaroon out of the chocolate and transfer to the parchment paper. Once all the macaroons have been dipped, drizzle chocolate over the tops. And finally, sprinkle with flaky sea salt. You can wait a few minutes to let the chocolate set or don’t!
If you make these Vanilla Chai Macaroons make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Vanilla Chai Coconut Macaroons
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 minutes
- Yield: About 20 Macaroons 1x
- Category: Dessert
- Method: Baked
Description
Vanilla Chai Coconut Macaroons are a spin on the classic coconut macaroon. They’re sweetened with honey and infused with extra vanilla and the warmest blend of chai spices. The toasted coconut mounds are dipped in a rich dark chocolate and finished with a sprinkling of flaky sea salt. Perfect for an easy and quick spring dessert!
Ingredients
4 egg whites
1/3 c. honey
2 tsp. vanilla
1/4 tsp. salt
10oz. unsweetened flaked coconut (about 5 cups)
1/8 tsp. ground cardamom
1/2 tsp. powdered ginger
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 c. whole wheat pastry flour
10 oz. bittersweet chocolate (wafers, chips or chopped)
Maldon sea salt flakes
Instructions
Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In a mixing bowl, beat the egg whites until you have medium-firm peaks. Mix in the honey, vanilla, salt and spices. Fold in coconut. If liquid is weeping and pooling at the bottom of the bowl, add one tablespoon of flour at a time until mixture holds together but still moist. You may not need the entire 1/4 cup.
Form heaping mounds of about 2 tablespoons of the coconut mixture onto the prepared sheet pans, placing about 2 inches apart. Bake for 12 to 15 minutes, until lightly browned on top and bottom. Remove from the oven and let cool completely. While the macaroons rest, melt the chocolate over a double boiled or in the microwave.
One by one, dip the macaroons into the melted chocolate. Use a fork to gently lift the macaroons out of the chocolate and transfer to a sheet of wax paper or parchment paper. Once all the macaroons have been dipped, using a fork drizzle chocolate over the macaroons and finish with a sprinkling of maldon sea salt. Let the macaroons sit until the chocolate is set and enjoy!
Keywords: macaroons, coconut macaroons, chai, chai macaroons, vanilla, coconut, flaked coconut, chai spice, easter dessert, spring dessert, vanilla chai coconut macaroons