If you have a hankering for a sweet treat that’s chewy on the inside, golden crisp on the outside, and bursting with coconut flavor, then you’re in luck. This Coconut Macaroons Recipe is a delightful classic that’s incredibly easy to whip up, yet so satisfying to enjoy. It’s the kind of cookie that makes your kitchen smell like a tropical paradise and brings smiles with every bite. Whether you’re baking for a crowd or just craving a personal indulgence, these macaroons will become one of your go-to favorites in no time.
Ingredients You’ll Need
Gathering the ingredients for this Coconut Macaroons Recipe is refreshingly simple. Each item is critical in transforming shredded coconut and a few pantry staples into little pillows of chewy, sweet magic, ensuring every mouthful is perfectly balanced in texture and flavor.
- 4 large egg whites, room temperature: These give the macaroons their light, airy structure, helping everything bind without weighing down the chewiness.
- ½ cup (100g) granulated sugar: Sweetness that caramelizes slightly during baking to create that irresistible golden crust.
- 1 teaspoon pure vanilla extract: This adds warm, aromatic depth to enhance the coconut’s natural sweetness.
- ½ teaspoon almond extract: Just a touch to introduce a subtle, nutty undertone that makes these cookies stand out.
- 4 ¾ cups (385g) chopped sweetened shredded coconut: The heart of the recipe, offering texture, flavor, and that lush tropical vibe.
- Optional: 2 (4-ounce) semi-sweet chocolate bars, finely chopped: Perfect for drizzling or dipping to add a luscious chocolatey contrast to your macaroons.
How to Make Coconut Macaroons Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat—it helps prevent sticking and promotes even baking. Having everything ready and organized will make the process enjoyable and stress-free.
Step 2: Whip the Egg Whites and Sugar
In a large mixing bowl, beat the egg whites until soft peaks form. This means they should hold shape but still be silky. Slowly add the granulated sugar while continuing to whip until the mixture thickens and glossy peaks form. This step is crucial for providing structure and that sweet snap on the outside.
Step 3: Add Flavors and Coconut
Gently fold in the vanilla and almond extracts to the egg white mixture. Then carefully incorporate the chopped shredded coconut, making sure not to deflate the whipped egg whites. The coconut should be evenly coated, ensuring every bite is packed with flavor and texture.
Step 4: Shape the Macaroons
Using a spoon or a small cookie scoop, drop tablespoon-sized mounds of the mixture onto your prepared baking sheet. Leave space between each because they will puff slightly as they bake. The rustic look of these piled mounds adds to their charm.
Step 5: Bake and Cool
Bake in your preheated oven for about 20 minutes or until the macaroons turn golden brown on top and slightly firm to the touch. After removing from the oven, let them cool on the baking sheet for 10 minutes before transferring to a wire rack. This resting time lets them set perfectly, balancing their chewy centers with crisp edges.
Step 6: Optional Chocolate Finish
If you’re indulging with chocolate, melt your finely chopped semi-sweet bars gently in a double boiler or microwave. Drizzle or dip the bottom halves of the cool macaroons in chocolate and place them back on the parchment to set. This simple step adds a sophisticated twist to your Coconut Macaroons Recipe.
How to Serve Coconut Macaroons Recipe
Garnishes
While these macaroons shine on their own, adding a sprinkle of toasted coconut flakes or a light dusting of powdered sugar can elevate their presentation. A tiny pinch of sea salt on the chocolate drizzle also creates an irresistible sweet-salty contrast.
Side Dishes
Serve your coconut macaroons alongside a hot cup of coffee or a chilled glass of milk to balance the sweetness. They also pair wonderfully with fresh berries or tropical fruit salad for a refreshing combo that’s perfect for afternoon tea or dessert.
Creative Ways to Present
Why not get playful? Arrange them in a pretty bowl or stack them on a tiered tray for a party. Wrap individual macaroons in cellophane with a colorful ribbon as sweet gifts for friends. For special occasions, sandwich them with a layer of chocolate ganache or fruity jam for a decadent twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover macaroons in an airtight container at room temperature for up to 5 days. This keeps them delightfully chewy without drying out, making them easy to enjoy anytime.
Freezing
Want to save these for later? Freeze cooled macaroons in a single layer on a baking sheet before transferring them to a sealed freezer bag or container. They keep beautifully for up to 3 months and thaw quickly at room temperature.
Reheating
To revive that freshly baked texture, pop macaroons in a warm oven at 300°F (150°C) for 5-7 minutes. Avoid microwaving as it can make them rubbery. This little trick brings back their crisp edges and chewy centers like magic.
FAQs
Can I make Coconut Macaroons Recipe without egg whites?
Egg whites are key to the structure and texture of macaroons, so skipping them can drastically change the outcome. For an egg-free version, you might explore recipes using aquafaba, but the texture won’t be quite the same as this traditional Coconut Macaroons Recipe.
What type of coconut should I use?
Sweetened shredded coconut is recommended for this recipe as it adds both sweetness and moisture. You can use unsweetened if you prefer, but you might want to increase the sugar slightly to keep the balance of flavors.
How do I prevent my macaroons from sticking to the pan?
Using parchment paper or a silicone baking mat is the best way to prevent sticking. Avoid greasing the pan directly, as it can cause uneven browning and more sticking.
Can I make these macaroons gluten-free or dairy-free?
Absolutely! This Coconut Macaroons Recipe is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions without compromising on flavor or texture.
How long do macaroons stay fresh?
When stored properly in an airtight container, macaroons usually remain fresh for about 5 days at room temperature. If you want to keep them longer, freezing is your best option.
Final Thoughts
Now that you’ve got the full scoop on how to make and enjoy this Coconut Macaroons Recipe, it’s time to get baking! There’s something incredibly satisfying about creating these chewy, coconut-packed cookies from scratch, and sharing them with loved ones makes the experience even sweeter. Trust me, once you try this recipe, these dreamy macaroons will quickly become a beloved staple in your dessert repertoire.
Print
Coconut Macaroons Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Coconut Macaroons are deliciously chewy and sweet, perfect as a delightful treat or a festive dessert. Made with shredded sweetened coconut, egg whites, and flavored with vanilla and almond extracts, they offer a perfect balance of flavor and texture. You can also optionally dip them in semi-sweet chocolate for an extra indulgence.
Ingredients
Macaroon Ingredients
- 4 large egg whites, room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 4 ¾ cups (385g) chopped sweetened shredded coconut
Optional
- 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix egg whites and sugar: In a large mixing bowl, whisk together the egg whites and granulated sugar until well combined and slightly frothy, ensuring the sugar starts to dissolve in the egg whites.
- Add extracts: Stir in the pure vanilla extract and almond extract until evenly distributed throughout the mixture.
- Add coconut: Fold in the chopped sweetened shredded coconut gently until all the coconut is fully coated with the egg white mixture, creating a sticky, cohesive batter.
- Form macaroons: Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the macaroons are golden brown on the edges and set on top.
- Cool: Remove the macaroons from the oven and allow them to cool completely on the baking sheet to firm up.
- Optional chocolate coating: If desired, melt the finely chopped semi-sweet chocolate bars in a microwave-safe bowl in 20-second increments, stirring well in between until smooth. Dip the bottoms of the cooled macaroons in the melted chocolate, then place them on parchment paper until the chocolate sets.
- Serve and store: Enjoy your macaroons immediately or store them in an airtight container at room temperature for up to one week.
Notes
- Using chopped shredded coconut instead of flakes helps the macaroons hold together better.
- Make sure your egg whites are at room temperature for better mixing and texture.
- These cookies can be dipped in chocolate for a delicious variation.
- Store in an airtight container to keep them fresh and chewy.
