Coconut Macaroons are easy to make and irresistibly good. Crispy on the outside and soft and chewy in the center. The coconut flavor of the macaroons is more intense if you do not coat them with chocolate. This variation is also very delicious and that is why I usually make half a batch with and the other half without chocolate.
The big question now is: what does a perfect macaroon look like? Snow white or golden brown? Luckily, the right color is purely a matter of taste and is entirely up to you. I like them golden brown. If you want them snow white, you should take them out of the oven after about 15 minutes.
Tools & Equipment
- 2 large baking sheets
- 2 medium bowls
- Hand mixer
- Ice cream scoop or 2 tablespoons
- Parchment paper
- Silicone baking mats
- Silicone spatula
- Small bowl
- Wire rack
Recipe Tips
Shredded Coconut: you can use sweetened or unsweetened coconut. I used unsweetened shredded coconut, because to me the macaroons are sweet enough by using sweetened condensed milk. However, this is of course a matter of personal preferences.
Make Ahead: you can prepare the coconut macaroon dough for up to 3 days in advance. Cover well and place in the fridge until ready to use.
Macaroon Variations: I used melted chocolate to dip the bottom of the baked and cooled macaroons into it and sprinkle the top. Check out the following variations as well:
- Skip the chocolate and enjoy the macaroons on their own.
- Wrap the coconut mixture around an almond or a piece of chocolate.
- Fold some chopped dried fruit into the coconut mixture.
Directions – How to Make Coconut Macaroons
Preheat the oven to 165°C / 330°F. Line 2 baking sheets with silicone baking mats and gather your ingredients.
Combine the coconut, sweetened condensed milk, vanilla extract and almond extract in a medium bowl.
Beat the egg whites and salt with an electric hand mixer until stiff peaks form.
Fold the egg whites into the coconut mixture use an ice cream scoop to spread the coconut mixture in heaps on the baking sheets, spaced about 2, 5cm / 1-inch apart.
Bake for 20-25 minutes until the tops and edges of the macaroons are golden. Rotate the sheet halfway through baking. Let the macaroons cool on the sheet for 5 minutes and then place them on a wire rack to cool completely.
Melt the chocolate in a microwave in 30-second intervals, stirring in between until smooth. Line 2 baking sheets with parchment. Then dip the bottoms of the macaroons into the chocolate, let excess drip back into the bowl and place the macaroons on the sheets.
Drizzle chocolate on top and transfer the macaroons to the fridge to let the chocolate set, for about 10 minutes.
Storage: you can keep the macaroons in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months. To freeze, place the macaroons in an airtight container and separate them from each other with a piece of parchment or aluminum foil.
My Summary for Coconut Macaroons
Difficulty: simple.
Taste: these macaroons taste sweet and chocolaty. The coconut flavor is just right and not too overpowering. A light hint of vanilla and almond completes the flavor.
Texture: they are crunchy and golden on the outside and soft and chewy in the center.
PROS: the macaroons are done quickly. No need for fancy equipment and only a handful of ingredients.
CONS: none.
More “COOKIE” Recipes
- Brownie Crinkle Cookies
- Caramel Snickerdoodles
- Chocolate Chip Cookies
- Salted Caramel Cookies
- White Chocolate Matcha Cookies
