Coconut Macaroons Recipe
Golden, chewy on the inside, and just the perfect amount of crisp on the edges, this Coconut Macaroons Recipe is a sweet treat that always delights. Featuring a luscious mix of coconut and sweetened condensed milk, these cookies strike that wonderful balance between indulgence and simplicity. Whether you’re preparing for a holiday platter, craving an afternoon pick-me-up, or feeding a crowd at your next family gathering, these macaroons will quickly become your go-to coconut dessert. Best of all, you only need a handful of pantry staples and a little bit of time—so let’s dive right in!
Ingredients You’ll Need
There’s something magical about how these basic ingredients come together to create a decadent Coconut Macaroons Recipe. Each component has its own special role, giving the cookies their signature taste, texture, and golden color.
- Shredded sweetened coconut (3 cups): This is the star of the show, providing that chewy bite and authentic coconut flavor.
- Sweetened condensed milk (3/4 cup): Acts as the glue, binding everything together while adding rich sweetness and moistness.
- Vanilla extract (1 teaspoon): A splash of vanilla rounds out the flavors and adds a fragrant depth.
- Salt (1/4 teaspoon): Just a pinch, but essential—it balances the sweetness and sharpens the flavors.
- Egg whites (2 large): Whipped to stiff peaks, they provide the magical lift and airy texture that make these macaroons so irresistible.
- Semi-sweet chocolate chips (optional, 1/2 cup): For an extra decadent touch, melt these to drizzle or dip your macaroons once cooled.
How to Make Coconut Macaroons Recipe
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to guarantee easy release and perfect golden bottoms. Prepping your equipment ahead gives the Coconut Macaroons Recipe its flawless finish!
Step 2: Mix the Coconut Base
In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir everything together until the coconut is evenly coated with the creamy mixture. This base creates the signature chewy center macaroons are known for.
Step 3: Whip the Egg Whites
In a separate clean, dry bowl, beat the egg whites with a mixer until stiff peaks form. Don’t rush this part—those frothy whites are what give your cookies their delicate lift and slightly crisp exterior.
Step 4: Fold and Combine
Gently fold the stiff egg whites into your coconut mixture. This is where the magic begins! Use a spatula and light hand so you don’t deflate all that lovely air you worked into the egg whites. Fold until everything is just combined.
Step 5: Scoop and Shape
With a small cookie scoop or spoon, form mounds of dough and drop them onto your lined baking sheet about an inch apart. A cookie scoop helps create uniform rounds, but even rough spoonfuls always bake up charmingly rustic and beautiful.
Step 6: Bake to Perfection
Bake your macaroons for 20 to 25 minutes, or until the tops are deliciously golden brown. Keep a close eye during the last few minutes—each oven is different, and you want that perfect balance of crispy and chewy.
Step 7: Cool Completely
Let the macaroons cool right on the pan. They’ll firm up as they sit, making them easier to handle and giving you the best possible chewy bite.
Step 8: Chocolate Finish (Optional)
If you’re feeling fancy, melt those semi-sweet chocolate chips and either dip the bottoms of your macaroons or drizzle over the tops. Place them back on parchment and let the chocolate set for the final (and irresistible) touch.
How to Serve Coconut Macaroons Recipe
Garnishes
Coconut macaroons truly don’t need much, but a little extra love can make each cookie feel special. Try a sprinkle of flaky sea salt over the chocolate for contrast, dust with a little powdered sugar, or even top with a few toasted coconut flakes. Simple touches add color and texture, elevating the look and taste of your Coconut Macaroons Recipe.
Side Dishes
These sweet treats pair beautifully with a wide range of drinks and snacks. Serve alongside fresh fruit (think juicy berries or tropical pineapple slices), a scoop of sorbet, or with some espresso or hot chocolate. The nutty, creamy profile is especially delightful next to crisp, tart flavors.
Creative Ways to Present
For a festive platter, arrange your Coconut Macaroons Recipe in a circular pattern, alternating with chocolate-dipped and plain varieties. Pack them in decorative boxes lined with tissue for a homemade gift or party favor. For a modern twist, layer them in glass jars with colorful sprinkles or dried fruit for a show-stopping dessert table centerpiece!
Make Ahead and Storage
Storing Leftovers
Keep your leftover macaroons in an airtight container at room temperature, and they’ll stay perfectly chewy for up to five days. Place parchment paper between the layers if stacking, which helps prevent sticking and keeps that coconut texture intact.
Freezing
Coconut macaroons freeze like a dream! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag for up to three months. Thaw at room temperature for an hour or so, and they’ll taste freshly baked.
Reheating
If you’d like to gently warm your macaroons for that fresh-from-the-oven aroma, pop them in the oven at 300°F (150°C) for about 5 minutes. This crisping trick revives the outsides without drying out the tender centers. Skip the microwave, since it can make them chewy in the wrong way!
FAQs
Can I use unsweetened coconut in this Coconut Macaroons Recipe?
Yes, you can! Just know the flavor will be a bit less sweet and possibly drier. You might want to add a little extra condensed milk or a touch of sugar to compensate for the missing sweetness and moisture.
How do I know when my egg whites are whipped enough?
Egg whites are ready when they hold stiff, glossy peaks. If you lift your beaters, the peaks should stand up straight without collapsing. This step is key because it adds that heavenly lightness to your macaroons.
Can I make mini versions of the Coconut Macaroons Recipe?
Absolutely! Use a teaspoon to make smaller rounds and reduce the baking time by a few minutes. Just keep an eye on their color—bite-sized treats brown a little faster.
Is this recipe gluten-free?
Yes, one of the best things about the Coconut Macaroons Recipe is that it’s naturally gluten-free, making it perfect for parties where guests may have dietary restrictions. Just check your vanilla and chocolate for cross-contamination if needed!
What’s the best way to melt chocolate for dipping?
Place your chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring in between, until fully melted and smooth. Or use a double boiler if you prefer—just make sure not to let any water into your bowl, as it can make chocolate seize.
Final Thoughts
There’s nothing like the joy of sharing a batch of homemade coconut macaroons with friends or family! The Coconut Macaroons Recipe is the perfect blend of easy prep and irresistible results. With these tips and tricks, you’ll be baking up chewy, golden perfection every time—so go ahead, give them a try, and let a little sweetness brighten your day.
Print
Coconut Macaroons Recipe
- Total Time: 40 minutes
- Yield: 20 macaroons 1x
- Diet: Vegetarian
Description
These Coconut Macaroons are a delightful treat that is perfect for any occasion. With a crispy exterior and a chewy interior, these gluten-free cookies are easy to make and even easier to enjoy. The addition of chocolate makes them extra special!
Ingredients
Main Ingredients:
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional:
- 2 large egg whites
- 1/2 cup semi-sweet chocolate chips (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 Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
- Combine: Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
- Form Macaroons: Using a small cookie scoop, form mounds of the mixture on the prepared baking sheet.
- Bake: Bake for 20–25 minutes until golden brown.
- Cool and Decorate: Let cool on the pan. Optionally, melt chocolate chips and dip the macaroons.
Notes
- For a deeper coconut flavor, lightly toast half of the shredded coconut before mixing.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 130
- Sugar: 14g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
