Easy Coconut Macaroons
Coconut macaroons are crispy on the outside, chewy on the inside, and have a wonderful coconut flavor. They are incredibly easy to make!
You may have had macaroons from bakeries or from a can [paid link] (I grew up eating these), but the homemade version is amazing.
What is a Macaroon?
Macaroons and macarons are completely different! A coconut macaroon is a cookie made from coconut, egg whites, and sugar. A macaron (pronounced with a hard o) is a delicate sandwich cookie made with meringue and almond flour. You can see them both below.
Classic macaroons use shredded sweetened coconut [paid link]. However, for my recipe (inspired by the one in Alice Medrich’s book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies [paid link]), I use unsweetened coconut flakes. The flakes give these treats more texture than your average ones.
If you can’t find the unsweetened flakes, you may substitute the sweetened shredded coconut in the recipe. You can also use half shredded sweetened coconut and half unsweetened coconut flakes for a more chewy cookie.
The original version of this dessert was actually an almond macaroon.
Baking Tips
To make this recipe, heat all of the ingredients over a double boiler. You don’t need any fancy equipment to make a double boiler; you simply set a heat-safe bowl over a pot of boiling water.
Be sure to regularly stir while the ingredients are heating up to ensure that everything heats evenly and the ingredients get well-combined.
Use an ice cream scoop to make balls of the coconut mixture. The scoop will yield balls that are the same size, which in turn will help with even baking. Still, don’t expect them to look uniform.
This dessert does not need to be refrigerated once done. Macaroons can even be made in advance and frozen!
Recipe Variations
Macaroons are most often flavored with vanilla extract. However, I recommend you try some other flavorings:
- Ginger: Mix in 1/4 cup of chopped crystallized ginger and 1 teaspoon of ground ginger to the coconut mixture just before scooping onto the cookie sheet.
- Lemon, Lime, or Orange: Mix in the zest of a lemon, lime, or orange to the coconut mixture just before scooping onto the cookie sheet.
- Dried pineapple: Mix in 1/4 cup of finely chopped dried pineapple to the coconut mixture just before scooping onto the cookie sheet.
- Chocolate dip or drizzle: Melt 3 ounces of chocolate and dip the cooled desserts into the chocolate or drizzle the chocolate on top.
- Chocolate chips: Mix in 1/4 cup of mini chocolate chips to the coconut mixture just before scooping onto the cookie sheet.
I also love making chocolate macaroons by adding melted chocolate directly to the coconut mixture as it is heating.
If You Like This Recipe, You May Also Like…
- Brazilian coconut clusters (These taste VERY similar, but they are lighter and made with sweetened condensed milk. If I want something like a macaroon and can include dairy, I tend to make the Brazilian version.)
- Chocolate mousse pie with a coconut macaroon crust (These make such a great pie crust!)
Coconut Macaroons
Ingredients
- 4 large egg whites
- 6 cups unsweetened flaked coconut
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Place all ingredients in a heat-proof bowl over a double boiler.
- Stir continuously for about five minutes until the mixture gets moist and gloopy.
- Set the bowl containing the mixture on the counter to rest for thirty minutes. The coconut will absorb even more liquid as it cools.
- Preheat oven to 350 F.
- Scoop golf ball-sized scoops of the mixture onto a cookie sheet lined with a silicone mat or parchment paper.
- Bake for 7 minutes or until the coconut just starts to brown at the edges.
- Lower oven temperature to 325 F and bake for another 12-15 minutes until there are brown patches throughout the macaroons.
- Set the cookie sheet onto a cooling rack.
- Once cool, remove the macaroons from the cookie sheet.
- If not serving right away, store in an airtight container for up to three days (they are best on day one, but are still great on days two and three) or freeze until ready to serve.
Notes
- Ginger: Mix in 1/4 cup of chopped crystallized ginger and 1 teaspoon of ground ginger to the coconut mixture just before scooping onto the cookie sheet.
- Lemon, Lime, or Orange: Mix in the zest of a lemon, lime or orange to the coconut mixture just before scooping onto the cookie sheet.
- Dried pineapple: Mix in 1/4 cup of finely chopped dried pineapple to the coconut mixture just before scooping onto the cookie sheet.
- Chocolate dip or drizzle: Melt 3 ounces of chocolate and dip the cooled coconut macaroons into the chocolate or drizzle the chocolate on top of the macaroons.
- Chocolate chips: Mix in 1/4 cup of mini chocolate chips to the coconut mixture just before scooping onto the cookie sheet.
Loading comments...