There’s just something magical about Coconut Macaroons—the chewy, golden edges, the sweet coconut scent wafting from the oven, and that hint of toasted flavor in every bite. This classic treat comes together with just a few pantry staples, but the result is an irresistibly delightful dessert that always leads to empty platters at gatherings. If you love coconut and crave a cookie that’s at once simple and indulgent, these Coconut Macaroons are about to become your new favorite recipe.
Ingredients You’ll Need
When it comes to Coconut Macaroons, simplicity truly shines. Each ingredient plays a role in turning shredded coconut into pillow-soft cookies with the perfect toasty shell, making every bite pure joy.
- Sweetened shredded coconut: The heart and soul of any macaroon, providing signature flavor and that iconic chewy texture.
- Large egg whites: These help the cookies hold together and create a light, airy interior.
- Granulated sugar: Adds the right amount of sweetness and helps caramelize those golden edges.
- Vanilla extract: A splash of vanilla rounds out the flavors with mild warmth.
- Almond extract (optional): Just a touch, but it adds a little something extra—think bakery-fresh aroma and subtle nuttiness.
- Salt: Balances out the sweetness and boosts every other flavor in the dough.
- Semi-sweet chocolate (optional, for dipping): Macaroons dipped in chocolate are pure decadence—go for this if you want to impress or just treat yourself!
How to Make Coconut Macaroons
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 325°F (165°C)—the perfect temperature to get those golden, crisp edges without burning the coconut. Line a baking sheet with parchment paper to keep your Coconut Macaroons from sticking and to make cleanup a breeze.
Step 2: Combine the Dry Ingredients
In a big, happy mixing bowl, stir together the shredded coconut, granulated sugar, salt, vanilla extract, and almond extract (if you’re using it). Make sure every shred of coconut gets a light coating of sweetness and flavor—that’s what makes each morsel so tasty.
Step 3: Beat the Egg Whites
Now for the fluff! In a separate, clean bowl, beat the egg whites until they hold soft peaks. You want them thick and airy but still a bit droopy at the tips. This step is what gives your Coconut Macaroons their signature tender texture.
Step 4: Fold It All Together
Gently fold the beaten egg whites into your coconut mixture. Go slow and use a spatula—the trick is to keep as much volume as possible. The batter will look sticky and luscious, just what you want for shaping.
Step 5: Shape and Bake
Drop heaping tablespoonfuls of the mixture onto your prepared baking sheet, spacing them about an inch apart. No need to worry about perfection—irregular mounds bake up beautifully! Pop the tray in the oven and bake for 20 to 25 minutes, watching for those scrumptious golden-brown tips and edges.
Step 6: Cool (and Dip in Chocolate)
Once your Coconut Macaroons have finished baking, transfer them to a wire rack to cool completely. If you’re feeling fancy, melt some semi-sweet chocolate and dip the bottoms of each cooled macaroon, then place them on fresh parchment to set. The chocolate shell adds a deeply satisfying crunch to every chewy bite.
How to Serve Coconut Macaroons
Garnishes
Dress your Coconut Macaroons simply with a dusting of powdered sugar, or drizzle extra melted chocolate on top for a decorative finish. If you want a little color, a sprinkle of finely chopped pistachios or a few edible flower petals makes each cookie feel like an occasion.
Side Dishes
Though Coconut Macaroons are wonderful on their own, try pairing them with fresh fruit like berries or a scoop of lemon sorbet. A cup of strong coffee or tea also makes a delightful companion, especially for an afternoon treat.
Creative Ways to Present
For parties or gift-giving, stack Coconut Macaroons in clear jars with a ribbon, or nestle them in festive cupcake liners. Arrange them on a platter alongside chocolate-covered strawberries or even mini brownies for a decadent dessert spread that looks as heavenly as it tastes.
Make Ahead and Storage
Storing Leftovers
Coconut Macaroons keep beautifully! Store any extras in an airtight container at room temperature, and they’ll stay tender and delicious for up to a week. Make sure your container seals tightly to keep the cookies from drying out or becoming too chewy.
Freezing
You can easily freeze Coconut Macaroons: once fully cooled, pop them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll last up to three months and thaw in minutes at room temperature.
Reheating
If you love warm cookies, a quick five-minute stint in a 300°F (150°C) oven will bring your Coconut Macaroons back to their just-baked glory. The edges will crisp up and the centers stay tender, just like when they first came out of the oven.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can—just expect your Coconut Macaroons to be less sweet and a little drier. If you go this route, consider adding a bit more sugar or a tablespoon of honey to help the mixture stick together and boost the sweetness.
Why didn’t my egg whites whip to soft peaks?
This usually happens if there’s any fat or residue in your mixing bowl, or if the egg whites weren’t completely free of yolk. Always start with a clean, dry bowl and be careful when separating your eggs for fluffy, voluminous whites.
Are Coconut Macaroons gluten-free?
Absolutely! These cookies are naturally gluten-free, making them an ideal treat for friends and family with dietary restrictions. Just double-check any flavorings or chocolate you use to ensure they’re certified gluten-free if needed.
Can I make these ahead for a holiday party?
Definitely—Coconut Macaroons are party-perfect because they’re so sturdy and stay fresh for days. Just store them in an airtight container and, if dipping in chocolate, wait for it to set completely before stacking or packaging.
How do I keep my Coconut Macaroons from spreading too much?
If your cookies are spreading, the batter might be too warm or wet. A chill in the fridge for 15 minutes before baking often helps, as does making sure your egg whites aren’t overbeaten. Stick to heaping spoonfuls rather than flattened mounds for the best results.
Final Thoughts
These Coconut Macaroons are one of those treats that never last long—once you try them, you’ll see why! Whether you bake them plain or dip them in chocolate, they’re sure to bring a smile to anyone who takes a bite. Give the recipe a try, share with friends, and enjoy every chewy, coconut-kissed morsel.
Print
Coconut Macaroons Recipe
- Total Time: 40 minutes
- Yield: 24 macaroons 1x
- Diet: Vegetarian
Description
These Coconut Macaroons are a delightful treat with a crispy exterior and chewy interior, perfect for coconut lovers. They are gluten-free and make for a sweet indulgence or a lovely holiday dessert.
Ingredients
For the Macaroons:
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
For Dipping (Optional):
- 4 ounces semi-sweet chocolate
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Prepare the Macaroon Mixture: In a large bowl, mix shredded coconut, sugar, salt, vanilla extract, and almond extract if using. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into coconut mixture.
- Bake the Macaroons: Using a scoop, place mounds of the mixture on the baking sheet. Bake for 20-25 minutes until golden brown. Cool on a wire rack.
- Dip in Chocolate (Optional): Melt chocolate and dip cooled macaroons. Let chocolate set before serving.
Notes
- Store macaroons in an airtight container at room temperature for up to a week.
- Almond extract can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
