Coconut Macaroon Recipe

Coconut macaroons are delightful little bites of chewy, sweet coconut goodness that are perfect for any occasion. These treats have a wonderfully moist texture thanks to sweetened condensed milk, combined with the rich flavor of flaked coconut and a subtle hint of almond or vanilla extract. Lightly crisp on the outside and soft inside, they’re an irresistible cookie that’s quick and easy to make.

Whether you’re looking for a simple dessert to satisfy your sweet tooth or a charming homemade gift, coconut macaroons fit the bill perfectly. They’re naturally gluten-free and require only a handful of pantry staples, making them accessible and fuss-free. This recipe focuses on the classic combination of coconut and sweetened condensed milk, with fluffy egg whites to give the macaroons structure and a tender bite. Perfect for holiday trays, afternoon snacks, or alongside a cup of tea, these macaroons bring tropical sweetness to your kitchen with minimal effort.

Why You’ll Love This Recipe

1. Simple Ingredients — Easy to find pantry staples with no complicated steps.
2. Chewy and Moist — Sweetened condensed milk creates an irresistibly tender texture.
3. Quick to Make — Ready in under 30 minutes from start to finish.
4. Naturally Gluten-Free — Made without flour, suitable for gluten-sensitive diets.
5. Customizable Flavor — Almond or vanilla extract adds a fragrant note you can tailor.

Ingredients

• Sweetened flaked coconut
• Sweetened condensed milk
• Almond extract or vanilla extract
• Large egg whites (room temperature)
• Salt

Variations

• Chocolate-Dipped: Dip the bottoms of cooled macaroons in melted chocolate for an extra indulgence.
• Add Nuts: Mix in finely chopped almonds or macadamia nuts for crunch.
• Citrus Twist: Add a teaspoon of lemon or orange zest for a fresh flavor lift.
• Toasted Coconut: Toast the coconut lightly before mixing for a nuttier flavor.
• Vegan Version: Use aquafaba (chickpea water) instead of egg whites and sweetened condensed coconut milk.

How to Make the Recipe

Step 1

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the sweetened flaked coconut, sweetened condensed milk, and almond or vanilla extract.

Step 3

In a separate clean bowl, whisk the egg whites and salt until stiff peaks form.

Step 4

Gently fold the whipped egg whites into the coconut mixture, ensuring it’s well combined but still light and airy.

Step 5

Using a spoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Step 6

Bake for 20–25 minutes or until the tops and edges are golden brown.

Step 7

Remove from the oven and let cool completely on the baking sheet before serving or storing.

Tips for Making the Recipe

• Use fresh egg whites at room temperature for better volume when whipping.
• Don’t overmix after folding in egg whites to keep the macaroons light.
• Line your baking sheet with parchment to prevent sticking and ease cleanup.
• Let macaroons cool fully before removing to avoid breaking.
• Store in an airtight container to keep them chewy and fresh.

How to Serve

Serve coconut macaroons as a sweet snack with tea or coffee, or as a charming dessert on a cookie platter. They also make excellent accompaniments to tropical cocktails or ice cream.

Make Ahead and Storage

Storing Leftovers

Store cooled macaroons in an airtight container at room temperature for up to 5 days.

Freezing

Freeze macaroons in a single layer on a baking sheet, then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

No reheating needed—serve at room temperature for the best texture.

FAQs

1. Can I use unsweetened coconut flakes?

You can, but sweetened coconut gives the classic chewy, sweet texture.

2. Can I make these without egg whites?

Egg whites provide structure; aquafaba can be a vegan substitute but results vary.

3. What’s the best way to whip egg whites?

Use a clean, dry bowl and beat until stiff peaks form for stability.

4. How do I prevent macaroons from sticking?

Line the baking sheet with parchment or a silicone mat.

5. Can I make them larger or smaller?

Yes, just adjust baking time slightly—smaller cookies bake faster.

6. How do I store macaroons?

In an airtight container at room temperature.

7. Can I add chocolate chips?

Yes, mini chocolate chips can be folded in for a chocolatey twist.

8. Are these gluten-free?

Yes, naturally gluten-free with no flour.

9. Can I toast the coconut first?

Toasting adds flavor but is optional.

10. How long do they keep?

Best within 5 days, but they can be frozen for longer storage.

Conclusion

This Coconut Macaroon recipe offers a simple, sweet treat with rich coconut flavor and a perfectly chewy texture. With easy ingredients and straightforward steps, you’ll have delicious homemade macaroons that impress every time. Whether you enjoy them plain or dipped in chocolate, these macaroons bring tropical charm and classic comfort to any occasion.

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