Coconut Macaroons
A Sweet and Chewy Tropical Delight
Coconut Macaroons are the perfect treat for coconut lovers—sweet, chewy, and bursting with tropical flavor. These classic cookies are made with simple ingredients and come together quickly, making them ideal for holidays, tea parties, or when you’re craving something special. With their crisp edges and soft, moist centers, macaroons are a versatile dessert that can be enjoyed plain or dipped in chocolate for an extra indulgent touch.
Let’s get started with this easy, crowd-pleasing recipe that’s sure to become a favorite.
Why You’ll Love These Cookies
- Chewy and sweet: A perfect balance of crispy edges and moist, tender centers.
- Simple to make: Quick and easy with just a few ingredients.
- Customizable: Add your favorite flavors or decorations for a personal touch.
- Great for any occasion: Perfect for holidays, gifting, or everyday indulgence.
What Ingredients You’ll Need
For the macaroons:
- Sweetened shredded coconut (the star ingredient, providing texture and flavor)
- Sweetened condensed milk (for sweetness and a rich, chewy texture)
- Vanilla extract (to enhance the coconut flavor)
- Egg whites (to help bind and add lightness)
- A pinch of salt (to balance the sweetness)
Optional: Melted chocolate for drizzling or dipping, or sprinkles for decoration.
How to Make Coconut Macaroons
- Prepare the coconut mixture:
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract until evenly mixed.
- Whip the egg whites:
- In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the air.
- Shape the macaroons:
- Scoop small mounds of the mixture onto a parchment-lined baking sheet, spacing them apart to allow for slight spreading.
- Bake to golden perfection:
- Bake the macaroons until the edges are lightly golden and the tops are just set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Decorate and serve:
- Once cooled, drizzle or dip the macaroons in melted chocolate for an extra layer of flavor. Allow the chocolate to set before serving.
Pro Tips for Perfect Coconut Macaroons
- Use Fresh Coconut:
- If possible, use fresh, high-quality shredded coconut for the best flavor and texture.
- Whip the Egg Whites Properly:
- Whipping the egg whites to stiff peaks ensures lightness and helps the macaroons hold their shape.
- Shape Evenly:
- Use a cookie scoop or your hands to create evenly sized mounds for consistent baking.
- Customize with Chocolate:
- Dip the bottoms in dark chocolate or drizzle with white chocolate for a beautiful and indulgent finish.
- Watch the Baking Time:
- Remove the macaroons from the oven as soon as the edges are golden to avoid over-drying.
FAQ: Coconut Macaroons
1. Can I use unsweetened coconut?
Yes, but the macaroons will be less sweet. You may need to adjust the sweetness with a bit of extra sugar or sweetened condensed milk.
2. Can I make these cookies dairy-free?
Absolutely! Substitute the sweetened condensed milk with a dairy-free alternative, such as coconut condensed milk.
3. How do I prevent the macaroons from spreading too much?
Make sure your egg whites are whipped to stiff peaks and that the mixture is not overly wet. Chilling the mixture briefly before baking can also help.
4. Can I add flavor variations?
Yes! Try adding almond extract, orange zest, or mini chocolate chips to the mixture for a fun twist.
5. What if my macaroons stick to the baking sheet?
Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Storage Information
- At room temperature: Store the macaroons in an airtight container for up to 5 days.
- In the refrigerator: Keep the macaroons chilled in an airtight container for up to 2 weeks. Let them come to room temperature before serving.
- In the freezer: Freeze the macaroons in a freezer-safe container for up to 3 months. Thaw at room temperature and enjoy!
A Tropical Treat You’ll Crave
These Coconut Macaroons are a delightful combination of sweet, chewy coconut and light, airy texture. Whether you enjoy them plain, drizzled with chocolate, or customized with your favorite flavors, these cookies are sure to become a go-to recipe for any occasion.
So grab your ingredients, preheat your oven, and treat yourself to a batch of cookies that taste like a little bite of paradise!
Have you tried this recipe? Share your tips, flavor ideas, or decorating inspiration in the comments below! 🥥✨
These Coconut Macaroons are a delightful combination of crispy edges and chewy, moist centers, made with simple ingredients like shredded coconut and sweetened condensed milk. Perfect for any occasion, these classic cookies can be enjoyed plain or elevated with a drizzle of chocolate. Easy to make and utterly delicious, they’re a must-try for coconut lovers! 🥥✨
- 14 oz sweetened shredded coconut
- 7 oz sweetened condensed milk
- 1 teaspoon almond extract (or pure vanilla extract)
- 3 large egg whites (at room temperature)
- 1/4 teaspoon salt
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl add the coconut, sweetened condensed milk and vanilla extract stirring until evenly combined.
- Place the egg whites and salt in the bowl of your stand mixer (a regular bowl and hand mixer will work too) fitted with the whisk attachment. Beat the egg whites until medium peaks form. DO NOT OVER BEAT.
- Gently fold the egg whites into the coconut mixture.
Use a medium cookie scoop or 2 tbsp of coconut mixture and place the balls on the parchment-lined baking sheet at least 2 inches apart.
Bake for 20 to 25 minutes or until lightly golden brown.
Remove from the baking sheet immediately to a cooling rack. Let cool completely.
Coconut Macaroons are best when stored in an airtight container at room temperature for up to 7 days.
