Okay, friend, let me tell you about these coconut macaroons. They’re seriously magical. Think of those chewy, almost-candied edges giving way to a soft, sweet coconut center. They’re a far cry from those dry, crumbly grocery store versions – these are next-level. I honestly think they rival even the fanciest Chocolate Chip Cookies, and that’s saying something in my book! This coconut macaroons recipe is incredibly simple, yet tastes like you spent hours slaving away. My grandma used to make these every Christmas, and the whole house would smell like toasted coconut. It’s a scent that instantly takes me back to being a kid, surrounded by family and overflowing with holiday cheer.
What is a coconut macaron?
So, what exactly *is* a coconut macaroon? It’s essentially a small, mound-shaped cookie made primarily from shredded coconut, sugar, and egg whites. Think of it as a naturally gluten-free treat that’s wonderfully chewy and sweet. Unlike its cousin, the French macaron (which are those colorful meringue-based sandwich cookies), the coconut macaroon is much simpler to make and relies on the natural flavor of coconut for its deliciousness. They’re perfect for satisfying that sweet tooth craving, and honestly, I’ve even been known to have one (or two!) for breakfast with my coffee. Don’t judge! They are that good.
Why you’ll love this recipe?
Okay, let me count the ways why you’re going to fall head-over-heels for this coconut macaroons recipe. First and foremost, the flavor is out of this world. It’s that perfect balance of sweet coconut and a hint of vanilla, with those slightly toasted edges that add a bit of crunch and caramelization. Seriously, the texture is divine.
But beyond the taste, the simplicity is what really gets me. You need just a handful of ingredients – most of which you probably already have in your pantry. No fancy equipment required, no complicated steps. It’s so easy, my kids (even the little ones!) can help me whip up a batch. I always do this when I’m looking for a quick and easy dessert to bring to a potluck or party – they’re always a hit!
And let’s not forget about the cost! Coconut flakes are incredibly affordable, and the other ingredients are pantry staples. Compared to buying those pre-made macaroons from the store, you’re saving a ton of money while getting a much better-tasting result. What I love most about this is how versatile they are. You can enjoy them plain, dip them in chocolate, or even add a sprinkle of sea salt for a sweet and savory kick. For example, sometimes, I like to add a bit of lime zest for a tropical twist, or a few drops of almond extract for a deeper, more complex flavor. I also find that these coconut macaroons are naturally Gluten Free, which is nice for friends who have gluten sensitivities. Seriously, this recipe is a keeper. It’s been passed down in my family for generations, and I’m so excited to share it with you.
How do I make coconut macaroons?
Quick Overview
Making these coconut macaroons is incredibly easy. We’re basically just mixing together shredded coconut, Sweetened Condensed Milk, egg whites, vanilla extract, and a pinch of salt. Then, we scoop them onto a baking sheet and bake until golden brown. The secret is to not overbake them – you want them to be nice and chewy, not dry and crunchy. Trust me, it’s so simple, you’ll be wondering why you haven’t made these sooner!
Ingredients
For the Macaroons:
* 14 ounces sweetened condensed milk (make sure it’s not evaporated milk! ) * 4 large egg whites * 1 teaspoon vanilla extract (use good quality vanilla – it makes a great Ice Cream). ) * 1/4 teaspoon salt * 14 ounces shredded coconut (about 5 cups – I prefer unsweetened, but I don’t like maple syrup). Sweetened works too. Just adjust the overall sweetness to your preference.)
Optional Glaze:
* 4 ounces semi-sweet chocolate chips * 1 tablespoon coconut oil (this helps the chocolate melt) * 3 tablespoons almond oil.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. I always do this because it prevents the macaroons from sticking and makes cleanup a breeze. Don’t skip the parchment paper! Trust me on this one. Sometimes I use silicone baking mats if I’m all out of parchment paper!
Step 2: Whisk Egg Whites
In a large bowl, whisk the egg whites with the salt until stiff peaks form. This is super important! The stiff egg whites create the airy structure of the coconut macaroons recipe. How do you turn a bowl Upside Down without the egg whites falling out? Don’t over-whisk, or they’ll become dry.
Step 3: Combine Ingredients
Gently fold in the Sweetened Condensed Milk, vanilla extract, and shredded coconut into the egg. If you overmix the macaroons, be careful not to over mix, as this will deflate the egg whites and make them flat. I usually mix it by hand with a rubber spatula.
Step 4: Scoop onto Baking Sheet
Drop by rounded tablespoons onto the prepared baking sheet. I use a cookie scoop to make sure they’re all the same size so they bake evenly. Can you make them smaller or larger depending on your preference?
Step 5: Bake
Is it safe to bake for 20-25 minutes, or until golden brown? I rotate the baking sheet halfway through baking to ensure even browning. The coconut macaroons recipe are ready when the edges are nicely browned, and the centers are set.
Step 6: Cool
Let the macaroons cool completely on the baking sheet before removing them from the oven. When they are warm, they’ll be a bit fragile, so be patient! What is the recipe for coconut macaroons?
Step 7: Glaze (Optional)
If you’re glazing them, melt the chocolate chips and coconut oil in a microwave-safe bowl. 30-second intervals, stirring in between, until smooth. What are the best ways to decorate macaroons with chocolate?
Step 8: Enjoy!
Once the glaze is set (if you’re using it), enjoy! Can you store these in an airtight container for a few days?
What should I serve it with?
What are some of the best coconut macaroon recipes?For Breakfast:What are some good ways to start your day with a cup of coffee or latte? What are some good ways to serve a vanilla latte?For Brunch:Arrange them on a platter with fresh fruit and other pastries for an elegant brunch spread. Can you serve this as a dessert option alongside your savory brunch dishes?As Dessert:Serve them after dinner with a scoop of vanilla Ice Cream or whipped cream. Can you serve these with a glass of wine or herbal tea?For Cozy Snacks: Enjoy them with a warm mug of hot chocolate on a cold day. This is one of my favorite ways to enjoy them during the holidays.
My family’s favorite tradition is to make a big batch of these during the holidays and share them with friends and neighbors. We wrap them in cellophane bags with a pretty ribbon – it’s such a simple yet thoughtful gift! I find they are perfect to make a coconut macaroons recipe during a holiday gathering! I also find that they’re perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
How do I make a perfect coconut macaroon?
How do I make coconut macaroons?Egg White Perfection:Make sure your egg whites are at room temperature and free of any yolk. This will help them whip up to stiff peaks easier. I learned this the hard way after several batches of flat macaroons!Coconuts: What areI prefer unsweetened shredded coconut, as the Sweetened Condensed Milk provides plenty of protein. Is this a bad thing? If you’re using sweetened condensed milk, you may want to reduce the amount of sugar you use. Is it okay to oversweeten macaroons? What is taste as you go?Mixing Matters:Be gentle when folding coconut into egg whites. Overmixing will deflate the egg whites and result in flat, dense macaroons.Baking Sheet Bliss:Always use parchment paper or a silicone baking mat to line your baking sheet. How do I clean my macaroons?What are some of the best BakingWhat is the best time to bake in your oven? Keep a close eye on the macaroons and adjust the baking time as needed. You want them to be golden brown but still slightly chewy in the center.Chocolate Dipping Dos and Don’ts: If you’re dipping the macaroons in chocolate, use good quality chocolate and add a tablespoon of coconut oil to help it melt smoothly. This will also give the chocolate a nice shine. I also recommend letting the chocolate set completely before serving to avoid a melty mess.
Flavor Variations: Get creative with your flavor combinations! Try adding a pinch of cinnamon, nutmeg, or cardamom to the coconut mixture for a warm, spicy twist. You can also add a few drops of almond extract or lemon zest for a more complex flavor.
I’ve also tested this recipe with different types of coconut, like coconut flakes and even toasted coconut. The toasted coconut adds a really nice depth of flavor and a bit more texture, but it can also make the macaroons a bit drier, so you may need to add a tablespoon or two of melted butter to the mixture. The coconut macaroons recipe really is up to your discretion!
What are some Storing and Reheating Tips?
Want to enjoy your coconut macaroons for days to come? Here are my best storage tips:
Room Temperature: Store the macaroons in an airtight container at room temperature for up to 3 days. They’ll stay nice and chewy this way. Make sure they’re completely cool before storing them, or they’ll get soggy.
Refrigerator Storage: For longer storage, you can store the macaroons in an airtight container in the refrigerator for up to a week. They may become a bit firmer in the fridge, but they’ll still taste delicious.
Freezer Instructions: To freeze the macaroons, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Glaze Timing Advice: If you’re planning to freeze the macaroons, I recommend glazing them after they’ve been thawed. This will prevent the chocolate from cracking or becoming discolored.
I usually make a big batch of these during the holidays and freeze half of them for later. They thaw beautifully and taste just as good as fresh! My family loves having them on hand for unexpected guests or when we just need a little something sweet. I find this is a great make ahead option for the coconut macaroons recipe. Make sure to let the coconut macaroons recipe cool completely before storing.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to coconut macaroons recipe that’s been a family favorite for years. It’s simple, delicious, and always a crowd-pleaser. Whether you’re baking for a holiday gathering, a potluck, or just a sweet treat for yourself, these macaroons are sure to hit the spot. If you love this easy recipe, you should definitely check out my other cookie recipes or my Shortbread Recipe, they are quite simple too! I can’t wait to hear how yours turn out! Be sure to leave a comment below and let me know if you tried the recipe and what your favorite variations are. Happy baking!
Coconut Macaroons Recipe
Ingredients
Main Ingredients
- 2 cups sweetened shredded coconut Use good quality shredded coconut for best results.
- 1 cup granulated sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, egg white, vanilla extract, and salt. Mix well until everything is combined.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
