Coconut Macaroon Recipe

Why You’ll Love This Recipe

Coconut Macaroons are chewy, golden, and irresistibly sweet cookies made with just a few simple ingredients. These flourless treats are naturally gluten-free and perfect for holidays, bake sales, or satisfying your coconut cravings. With a crisp exterior and soft center, they’re delicious on their own or dipped in chocolate for extra indulgence.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweetened shredded coconutegg whitesgranulated sugarsaltvanilla extractsweetened condensed milk (optional for richer texture)chocolate chips or melting chocolate (optional for dipping)

directions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large bowl, mix shredded coconut, sugar, salt, and vanilla extract.

If using sweetened condensed milk, add it to the mixture for added richness and moisture.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the egg whites into the coconut mixture until well combined.

Scoop heaping tablespoons of the mixture onto the prepared baking sheet.

Bake for 20-25 minutes, or until the edges are golden brown and the tops are lightly toasted.

Let the macaroons cool completely on the baking sheet.

If desired, dip the bottoms in melted chocolate and let set on wax paper until firm.

Servings and timing

This recipe yields approximately 24 macaroons.Preparation time: 15 minutesBaking time: 20-25 minutesCooling and optional dipping: 30 minutesTotal time: 1 hour 10 minutes

Variations

Add almond extract for a nutty flavor twist.

Stir in mini chocolate chips or chopped nuts before baking.

Use unsweetened coconut for a less sweet version.

Add a maraschino cherry on top before baking for a classic look.

Dip in white chocolate or drizzle with dark chocolate for elegance.

storage/reheating

Store macaroons in an airtight container at room temperature for up to 5 days.Refrigerate for up to 10 days for longer freshness.Freeze for up to 2 months—thaw at room temperature before serving.Do not reheat; serve at room temperature.

FAQs

Can I use unsweetened coconut?

Yes, but you may need to adjust sugar to maintain sweetness.

Why are my macaroons spreading?

Ensure egg whites are whipped properly and avoid overmixing the batter.

Do I need to use sweetened condensed milk?

No, it’s optional but adds richness and helps with moisture.

Can I make these without eggs?

Try using aquafaba (chickpea brine) as a vegan egg white substitute.

How do I prevent sticking?

Use parchment paper or a silicone baking mat for best results.

Can I freeze coconut macaroons?

Yes, freeze in a single layer and then transfer to a freezer-safe bag.

Why are they too dry or crumbly?

Make sure you don’t overbake, and consider using condensed milk for added moisture.

What’s the best way to melt chocolate for dipping?

Use a microwave-safe bowl in 30-second intervals or a double boiler for control.

Can I color them?

Yes, add food coloring to the coconut mixture for festive occasions.

Are these gluten-free?

Yes, naturally gluten-free—just ensure your ingredients are certified.

Conclusion

Coconut Macaroons are a timeless treat that’s simple to make yet full of flavor and texture. Whether you enjoy them plain or dipped in chocolate, they’re sure to become a go-to cookie recipe for any occasion. Whip up a batch and enjoy the sweet, chewy goodness in every bite.

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