Welcome to coconut heaven, where the humble macaroon reigns supreme!
Coconut macaroons are little mounds of joy. They’re crispy on the outside and delightfully chewy on the inside.
And if you dip them in chocolate, they’re even more delectable.
Ready to make some amazing gluten-free cookies? Let’s get to it!
The Best Coconut Macaroon Recipe
Coconut macaroons offer the perfect balance of sweetness, rich flavors, and a contrast in textures. So yeah, they’re pretty much an irresistible treat for any dessert lover.
They’re naturally gluten-free, which means they’re the ideal holiday cookie. Everyone can enjoy them!
The main flavor is coconut, of course. But they’re also extremely rich and creamy, thanks to the condensed milk. It even starts caramelizing in the oven, deepening the flavor even more.
Here’s what you’ll need to make the best coconut macaroons:
- Sweetened Flaked Coconut: The core ingredient that provides the signature coconut flavor and chewy texture.
- Sweetened Condensed Milk: For sweetness and a creamy texture. It also helps to bind the coconut flakes together.
- Vanilla Extract: This enhances the overall flavor of the macaroons, adding a subtle, aromatic touch.
- Egg Whites: Whipped egg whites are crucial for giving the macaroons a light and airy texture. They also help in binding the mixture.
- Salt: A small amount of salt is used to balance the sweetness and enhance the overall flavor.
- Semi-Sweet Chocolate: Chocolate is optional, but I think it’s the best part! Use semi-sweet to help offset the sweetness in the cookie.
How to Make Coconut Macaroons
Since this recipe only calls for a handful of ingredients, it’s crazy-easy to whip up.
That said, you do have to whip the egg whites, so it’s best if you have an electric or stand mixer. If you don’t whip them properly, the macaroons will come out flat.
- Preheat the oven to 160°C/325°F and line 2 baking sheets with parchment.
- Whip the egg whites to stiff peaks.
- Mix the coconut, condensed milk, and vanilla.
- Fold the egg whites into the coconut, then portion the batter onto the baking trays.
- Bake for 20-25 minutes, take the trays out of the oven and let them cool.
At this point, you can enjoy them as they are, or dip them in chocolate. Yum!
Tips and Tricks
Never made coconut macaroons before? No worries! I’ve got a few simple tricks to make sure yours are perfect:
- Separate the eggs cold. It’s much easier to do when they’re cold. Reserve the egg yols for another recipe.
- Make sure the eggs are fully separated. If you have even a small amount of yolk in the whites, they won’t whip.
- Wipe the bowl with white vinegar. It removes any grease or dirt, which can prevent the whites from whipping properly.
- Be gentle with the egg whites. I like to beat a small spoonful into the coconut mix to loosen it up. Then gently fold the rest in with a spatula. And be sure to get right to the bottom of the bowl.
- Use silicone to line the trays. These will stick without it. Parchment is fine, but silicone is best.
- Use a cookie scoop for portioning. It ensures even baking since they’re all the same size.
Coconut macaroons are simple yet wonderfully sweet and chewy. But if you want to jazz them up, here are some fun recipe variations:
- Add mini chocolate chips - they’ll melt into the cookie as it bakes.
- Drizzle them with dark chocolate - it’s easy but super effective.
- Dip them in chocolate - the classic style is to dip the bottom. But I think they look so fun when they’re fully covered.
- Add a sweet center - freeze small dollops of jam, then press them into the dough/batter. Make sure you seal it inside and then bake.
- Make truffles - my go-to option is to completely cover them in chocolate, then drizzle white chocolate over the top and add extra coconut. As you can see from the picture below, they’re so pretty and make ideal holiday gifts.
Coconut macaroons are fine at room temp for about a week. Just pop them in an airtight container and they’ll be just as tasty as the day you made them.
You can also freeze the if you like. Add a layer of parchment so they don’t stick, and keep them in a freezer bag for up to three months.
Easy Coconut Macaroons
- 397 grams sweetened flaked coconut (14 ounces)
- 400 grams sweetened condensed milk (3/4 cup plus 2 tablespoons)
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 115 grams semi-sweet chocolate (4 ounces)
- Preheat the oven to 160°C/325°F and line 2 baking sheets with parchment or silicone mats.
- In a medium bowl, mix the coconut with the condensed milk, and vanilla until well combined.
- In the bowl of a stand mixer or large bowl, whisk the egg whites with the salt until stiff peaks form.
- Spoon a small amount (about 1/2 cup) of the egg whites into the coconut mixture and mix well.
- Gently fold the rest of the egg whites into the coconut mixture, scraping the sides and bottom of the bowl.
- Scoop 1-2 tablespoonfuls onto the baking trays, leaving 1-2 inches between each cookie.
- Bake for 20-25 minutes or until golden brown.
- Take the cookies out of the oven, let them cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- When the macaroons are cool, melt the chocolate in a microwave-safe bowl in 30-second intervals. Stir until smooth.
- Dip the macaroons or drizzle the chocolate, let it set, then enjoy!