Coconut Macaroons Recipe
Coconut Macaroons are those dreamy, golden-topped treats that shimmer with tropical flavor and deliver the perfect blend of chewy and crisp in every bite. Whether you’re making them for a holiday cookie tray, a gluten-free dessert craving, or just because you adore coconut, these cookies come together in a snap with simple, pantry-friendly ingredients. Each bite is sweet, rich, and perfectly textured, making them completely irresistible for coconut fans and cookie lovers alike.
Ingredients You’ll Need
The beauty of Coconut Macaroons lies in their minimal yet essential roster of ingredients—each one pulls its weight to create cookies that are moist, golden, and deeply satisfying. Here’s what you’ll need and why they matter:
- Sweetened shredded coconut: Brings signature texture and tropical flavor—look for the soft, moist variety for the chewiest results.
- Sweetened condensed milk: Acts as a sweet binder and gives the macaroons their rich, signature chew.
- Vanilla extract: Rounds out the sweetness and adds warm, baking-spice aroma to each bite.
- Egg whites: Fluffed to stiff peaks, these provide lift and create that irresistible cloud-like chew in the finished cookie.
- Salt: Just a touch brightens the flavors, ensuring your Coconut Macaroons taste balanced and not too cloying.
- Semisweet chocolate (optional): Perfect for dipping or drizzling, a bit of chocolate dresses up macaroons for special occasions and adds a decadent twist.
How to Make Coconut Macaroons
Step 1: Prep Your Oven and Pan
Begin by warming your oven to 325°F (165°C) to ensure an even bake, and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. Parchment also helps your Coconut Macaroons develop those delightful golden-brown bottoms.
Step 2: Mix the Coconut Base
In a large mixing bowl, stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until all the coconut is evenly moistened. This sticky, luscious mixture forms the heart of your macaroons—take a moment to inhale that sweet, toasty coconut aroma!
Step 3: Whip the Egg Whites
In a separate clean bowl, add your egg whites and salt, then beat with electric beaters or a stand mixer on medium-high until stiff peaks form. The stiff peaks mean your egg whites stand tall when you lift the beaters—this is what gives Coconut Macaroons their signature lightness.
Step 4: Fold Everything Together
Gently fold the fluffy egg whites into your coconut mixture using a large spatula. Go slowly and use a gentle hand—this keeps all that airy volume and ensures your cookies bake up light rather than dense. Make sure there are no streaks of egg white or hunks of uncoated coconut left behind.
Step 5: Shape and Bake
With a tablespoon or small cookie scoop, mound the batter onto your prepared baking sheet, spacing each macaroon about an inch apart. Pop the tray in the oven and bake for 20–25 minutes, until the tops and edges turn a gorgeous golden brown. For chewier cookies, aim for the lower end of the baking time; for crispier edges, go a bit longer.
Step 6: Cool and Add Chocolate
Let your Coconut Macaroons cool completely right on the baking sheet—they’ll firm up and become perfectly chewy inside. If you’re feeling indulgent, dip the cooled cookies in melted chocolate or drizzle the chocolate artfully over the tops. Place each one on parchment and wait for the chocolate to set (if you can resist!).
How to Serve Coconut Macaroons
Garnishes
A simple shower of finely chopped dark chocolate or a sprinkle of toasted coconut flakes over the chocolate-dipped macaroons adds a lovely visual flair and extra flavor. If you want to get fancy, edible gold dust or a tiny pinch of flaky sea salt on the chocolate will really make your Coconut Macaroons pop!
Side Dishes
Pair these cookies with fresh berries or a bowl of tropical fruit salad for a refreshing contrast. If you’re serving dessert to a crowd, Coconut Macaroons also go beautifully alongside scoops of ice cream or a little dish of whipped cream and sliced mango for a breezy, island-inspired treat.
Creative Ways to Present
Stack your macaroons into a festive tower or pyramid on a decorative plate for a striking centerpiece. You might also tuck Coconut Macaroons into cute cellophane bags with colorful ribbon for a sweet homemade gift. For parties, arrange them in mini cupcake liners with a drizzle of chocolate for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Coconut Macaroons keep well in an airtight container at room temperature for up to five days. If you’re making them in advance, layer parchment or waxed paper between the cookies to prevent sticking and keep them perfectly chewy.
Freezing
To freeze, arrange cooled macaroons (chocolate-dipped or plain) in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. They’ll stay fresh for up to two months! Defrost them at room temperature whenever a coconut craving hits.
Reheating
No need to reheat Coconut Macaroons, but if you like them slightly warm, just pop them in a 300°F (150°C) oven for a few minutes. This refreshes the outside and gives that just-baked aroma—especially lovely if your kitchen needs a sweet pick-me-up.
FAQs
Can I make Coconut Macaroons without sweetened condensed milk?
Sweetened condensed milk gives these cookies their chewy, moist texture and signature sweetness. If you can’t use it, you might try a vegan alternative or a homemade blend of coconut cream and sugar, but results may vary—the classic taste really relies on the real thing.
Why did my Coconut Macaroons spread too much?
Excess moisture from under-whipped egg whites or too much sweetened condensed milk can cause macaroons to spread. Always whip your egg whites to stiff peaks and measure ingredients carefully for perfect, plump cookies every time.
How do I know when Coconut Macaroons are done baking?
Look for golden-brown edges and a lightly toasted top. The cookies will still feel soft but will firm up as they cool on the baking sheet. Overbaking can make them dry, so keep an eye on them after the 20-minute mark!
Can I use unsweetened shredded coconut?
You can, but the results will be less sweet and possibly drier. If using unsweetened coconut, consider adding a bit more sweetened condensed milk and maybe an extra spoonful of sugar to balance things out.
Are Coconut Macaroons gluten-free?
Yes, these macaroons are naturally gluten-free since no flour is needed. As always, double-check your packaged ingredients to avoid any cross-contamination if you have sensitivities.
Final Thoughts
If you’ve never baked Coconut Macaroons before, I can’t recommend them enough—quick, practically foolproof, and incredibly rewarding. They’re perfect for sharing (if you can let them go!), gifting, or just savoring with a cup of coffee when you need a little escape. Give them a try and discover just how delightful a simple coconut cookie can be!
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Coconut Macaroons Recipe
- Total Time: 35 minutes
- Yield: 24 macaroons 1x
- Diet: Vegetarian
Description
These Coconut Macaroons are sweet, chewy on the inside, and crispy on the outside, making them a delightful treat for coconut lovers. With just a few simple ingredients, you can whip up a batch of these gluten-free delights in no time.
Ingredients
Main Ingredients:
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Additional Ingredients:
- 2 large egg whites
- 1/4 teaspoon salt
- Optional: 4 ounces semisweet chocolate, melted, for dipping or drizzling
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix coconut mixture: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract until evenly coated.
- Beat egg whites: In a separate bowl, beat egg whites with salt until stiff peaks form.
- Combine mixtures: Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
- Bake: Drop rounded mounds onto the prepared baking sheet and bake for 20–25 minutes until golden brown.
- Cool and decorate: Allow macaroons to cool, then dip bottoms in melted chocolate or drizzle chocolate over the tops.
Notes
- For chewier macaroons, bake on the lower end of the time range.
- For crispier edges, bake until deeper golden brown.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
