Coconut Macaroons Recipe
If you’ve ever craved a sweet treat that’s both satisfyingly chewy and delightfully crisp, Coconut Macaroons are about to become your newest obsession. This classic confection delivers a tropical punch in every bite, with golden, toasty edges and a soft, sweet center that’s simply irresistible. Whether you’re whipping up a batch for a special occasion or just because you deserve something wonderful, you’ll love how these Coconut Macaroons come together in a flash with just a handful of pantry staples. They’re naturally gluten-free, endlessly adaptable, and perfect for sharing—or keeping all to yourself.
Ingredients You’ll Need
The beauty of Coconut Macaroons lies in their simplicity—each ingredient shines, working together to create the perfect balance of flavor and texture. Here’s what you’ll need and why each one matters:
- Sweetened shredded coconut: The star of the show, lending luscious chewiness and that unmistakable tropical flavor.
- Large egg whites: These give structure and help the macaroons hold together while staying light and airy.
- Granulated sugar: Adds sweetness and helps achieve that gorgeous golden finish.
- Pure vanilla extract: Infuses the cookies with classic, aromatic warmth.
- Almond extract (optional): Just a touch brings an extra layer of rich, nutty complexity—highly recommended if you love almond!
- Salt: A pinch is all it takes to balance the sweetness and enhance every other flavor.
How to Make Coconut Macaroons
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 325°F and lining two baking sheets with parchment paper. This ensures your Coconut Macaroons won’t stick and makes for easy cleanup. It’s a small step that makes a big difference in the final result!
Step 2: Whisk Together the Wet Ingredients
In a large bowl, combine the egg whites, granulated sugar, vanilla extract, almond extract if you’re using it, and salt. Whisk everything together vigorously until the mixture is well-blended and slightly frothy—this helps the sugar dissolve and gives your macaroons a lovely, cohesive texture.
Step 3: Add the Coconut
Pour in the sweetened shredded coconut and stir until every strand is thoroughly coated in the egg mixture. You want all of the coconut to glisten—this ensures every bite is moist and flavorful, with no dry pockets.
Step 4: Shape the Macaroons
Using a small cookie scoop or a heaping tablespoon, drop mounds of the coconut mixture onto your prepared baking sheets, spacing them about an inch apart. Don’t worry if they look a bit rustic—those craggy edges turn wonderfully golden and crisp in the oven.
Step 5: Bake to Perfection
Slide the trays into the oven and bake for 20 to 25 minutes, keeping an eye out for beautifully golden tops and lightly browned edges. The aroma will be heavenly! Once baked, let the Coconut Macaroons cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Coconut Macaroons
Garnishes
For a classic finish, a simple dusting of powdered sugar works wonders. If you want to take things up a notch, try dipping the bottoms of your cooled Coconut Macaroons in melted dark chocolate—let them set on parchment paper for a truly decadent treat. A drizzle of white chocolate or a sprinkle of toasted coconut on top also adds a beautiful touch.
Side Dishes
These macaroons pair perfectly with fresh berries, a scoop of creamy vanilla ice cream, or even a steaming cup of coffee or tea. Their subtle sweetness makes them a lovely complement to tart fruits or rich, smooth desserts. For an afternoon pick-me-up, try serving them alongside a platter of citrus slices or a bowl of seasonal fruit salad.
Creative Ways to Present
Coconut Macaroons shine on a dessert tray, especially when nestled among other bite-sized treats like chocolate truffles or fruit tarts. For special occasions, arrange them in mini cupcake liners for an elegant touch, or stack them in a glass jar tied with a ribbon for a charming homemade gift. They’re also fantastic as a Passover dessert centerpiece or on a gluten-free holiday cookie platter.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Coconut Macaroons in an airtight container at room temperature. They’ll stay fresh and delicious for up to five days—though chances are, they’ll disappear much sooner! Layering parchment between the cookies helps prevent them from sticking together.
Freezing
Coconut Macaroons freeze beautifully. Arrange cooled macaroons in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or zip-top bag. They’ll keep their flavor and texture for up to three months. When you’re ready to enjoy, just let them thaw at room temperature for about an hour.
Reheating
If you love your macaroons slightly warm and extra fragrant, a quick 5-minute stint in a 300°F oven will refresh them perfectly. This brings back a hint of crispness to the edges while keeping the centers soft and chewy.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely, though you’ll want to increase the sugar a bit to compensate for the lack of sweetness. Unsweetened coconut also tends to be drier, so keep an eye on the texture—your mixture should be sticky and hold together easily before baking.
Why did my Coconut Macaroons spread too much?
If your macaroons are spreading, it could be due to excess egg white or not enough coconut. Make sure your mixture is thick and chunky—if it seems runny, add a bit more shredded coconut until the mounds hold their shape.
Can I make Coconut Macaroons without almond extract?
Definitely! The almond extract is optional and just adds a subtle nutty depth. If you prefer a pure coconut flavor or if you have allergies, simply leave it out and rely on the vanilla for warmth and aroma.
How do I know when the Coconut Macaroons are done baking?
Look for golden tops and lightly browned edges—the bottoms should be just firm and the centers still a bit soft. They’ll firm up as they cool, giving you that perfect chewy bite.
Are Coconut Macaroons suitable for gluten-free diets?
Yes, Coconut Macaroons are naturally gluten-free, making them a fantastic and safe option for anyone avoiding gluten. Just double-check your ingredients to be sure, especially the extracts and any garnishes.
Final Thoughts
If you’re looking for a treat that’s easy to make, gluten-free, and utterly addictive, Coconut Macaroons are sure to hit the spot. Give this recipe a try—you might just find yourself sneaking one (or three) every time you pass the cookie jar!
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Coconut Macaroons Recipe
- Total Time: 35 minutes
- Yield: 24 macaroons 1x
- Diet: Vegetarian
Description
Delightfully chewy and naturally gluten-free, these Coconut Macaroons combine sweet shredded coconut with whipped egg whites and vanilla for a simple, classic treat that’s perfect for dessert or a snack. Quick to prepare and bake, they offer a rich coconut flavor with a golden crust and a moist interior.
Ingredients
Main Ingredients
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Egg Mixture: In a large bowl, whisk together the egg whites, granulated sugar, vanilla extract, almond extract if using, and salt until the mixture is fully combined and slightly frothy. This helps incorporate air, resulting in lighter macaroons.
- Add Coconut: Fold in the sweetened shredded coconut until it is evenly coated with the egg mixture and well combined, ensuring consistent texture throughout each macaroon.
- Shape the Macaroons: Using a small cookie scoop or spoon, drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart to allow room for spreading.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden and the edges have turned lightly browned, signaling perfect doneness.
- Cool: Let the macaroons cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely to avoid sogginess.
Notes
- For a decadent twist, dip the bottoms of the cooled macaroons in melted dark chocolate and place on parchment paper until the chocolate sets.
- Store macaroons in an airtight container at room temperature for up to 5 days to maintain freshness.
- These macaroons are naturally gluten-free and dairy-free, making them suitable for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, American
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 11g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
