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Coconut Macaroons Recipe

Coconut Macaroons Recipe

Learn how to make the best homemade coconut macaroons with this easy baking recipe. These chewy, sweet treats feature a crisp exterior and moist interior with an intense coconut flavor. The addition of sweetened condensed milk creates foolproof macaroons that are perfect every time!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
25 mins
Serves:
18 macaroons
A tiered serving platter showcases golden-brown coconut macaroons in soft natural light streaming through a kitchen window. The close-up reveals their perfectly toasted exterior and moist, tender interior with visible coconut strands. Some macaroons feature chocolate-dipped bottoms that glisten against the white porcelain plate, while others remain au naturel, highlighting their rustic, mounded shape. Scattered coconut flakes and a few whole macaroons halved to expose their chewy centers complete the scene, with fine details of the caramelized edges catching the light against a simple linen napkin.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g sweetened shredded coconut</li><li class="ingredients-single-item">200ml sweetened condensed milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 large egg whites, at room temperature</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">100g dark chocolate, chopped (optional, for dipping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Parchment paper or silicone baking mat</li><li class="equipment-single-item">Ice cream scoop or cookie scoop</li><li class="equipment-single-item">Stand mixer or hand mixer (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C and line two baking sheets with parchment paper. Proper lining prevents these sticky macaroons from adhering to the pan and ensures even browning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly until every strand of coconut is coated with the sweet milk mixture. The condensed milk acts as both sweetener and binder, creating that characteristic chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate clean, dry bowl, beat the egg whites and salt with an electric mixer until firm peaks form (about 2-3 minutes). The whites should be glossy and hold their shape when the beater is lifted. This protein structure will give the macaroons their structure and crisp exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold the beaten egg whites into the coconut mixture using a large rubber spatula. Use a light hand and a cutting motion, maintaining as much air in the egg whites as possible. The mixture should be light but still hold together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a cookie scoop or two spoons, drop mounds of the mixture (about 1½ tablespoons each) onto the prepared baking sheets, spacing them about 2.5cm apart. Slightly shape into pyramids with damp fingertips if desired for a more classic macaroon appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 23-25 minutes, rotating the pans halfway through, until the macaroons are golden brown on the edges and tops. Watch carefully in the final minutes – the high sugar content means they can go from perfect to burnt quickly!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the macaroons to cool completely on the baking sheets. They will firm up as they cool, developing that perfect contrast between the crisp exterior and chewy interior. Be patient – removing them too soon can cause them to fall apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If desired, melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Dip the bottoms of the cooled macaroons in the melted chocolate and place on parchment paper to set. You can also drizzle the tops for an elegant finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store your coconut macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. The flavors will actually develop and improve after a day! For longer storage, macaroons freeze beautifully for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coconut Macaroons Recipe?

Coconut macaroons require sweetened shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. Optionally, you can add dark chocolate for dipping. These simple ingredients create the perfect balance of crispy exterior and chewy interior.

How to cook Coconut Macaroons Recipe at home?

Learn how to cook Coconut Macaroons by mixing shredded coconut with condensed milk and vanilla, then folding in whipped egg whites for structure. Scoop onto lined baking sheets and bake at 160°C for 23-25 minutes until golden brown. Allow to cool completely before enjoying or dipping in melted chocolate for an extra indulgent treat.

Why do my coconut macaroons spread too much during baking?

Spreading usually indicates your egg whites weren't whipped firmly enough or were overmixed when folding. Make sure to beat egg whites to stiff peaks and gently fold them into the coconut mixture. Chilling the formed macaroons for 30 minutes before baking can also help them hold their shape.

Can I make these macaroons without condensed milk?

Yes, you can substitute condensed milk with 100g of granulated sugar mixed with 2 tablespoons of honey or maple syrup and 2 tablespoons of milk. The texture will be slightly different but still delicious. Alternatively, try using cream of coconut for a tropical twist.

How can I tell when coconut macaroons are perfectly done?

Look for golden brown edges and tops while the interior remains moist. A slight resistance when touched indicates they're set. Avoid overbaking as they continue to firm up while cooling. If you lift the macaroon and see a golden bottom, they're ready to come out of the oven.

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Use a light hand and a cutting motion, maintaining as much air in the egg whites as possible." }, { "@type": "HowToStep", "name": "Form macaroons", "text": "Using a cookie scoop or two spoons, drop mounds of the mixture (about 1½ tablespoons each) onto the prepared baking sheets, spacing them about 2.5cm apart. Slightly shape into pyramids with damp fingertips if desired." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 23-25 minutes, rotating the pans halfway through, until the macaroons are golden brown on the edges and tops. Watch carefully in the final minutes to prevent burning." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the macaroons to cool completely on the baking sheets. They will firm up as they cool, developing that perfect contrast between the crisp exterior and chewy interior." }, { "@type": "HowToStep", "name": "Chocolate dip (optional)", "text": "If desired, melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Dip the bottoms of the cooled macaroons in the melted chocolate and place on parchment paper to set." }, { "@type": "HowToStep", "name": "Store", "text": "Store your coconut macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. The flavors will actually develop and improve after a day!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "153" }, "review": [ { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2023-10-25", "reviewBody": "Perfect texture, not too sweet! These macaroons have the ideal balance of sweetness and coconut flavor. The crispy exterior with the chewy inside is exactly what I was looking for.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alessandro Ricci", "datePublished": "2023-11-02", "reviewBody": "Easiest cookies I've ever made! I was intimidated by making macaroons but this recipe made it so simple. The results were professional-looking and absolutely delicious.", "name": "Beginner-Friendly Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-11-15", "reviewBody": "Dipped in chocolate—absolutely divine! The dark chocolate addition takes these already amazing macaroons to another level. Everyone in my family was fighting over the last one!", "name": "Chocolate Dip is a Must", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Jorgensen", "datePublished": "2023-12-05", "reviewBody": "Better than bakery versions! I've paid good money for macaroons that weren't half as good as these. The sweetened condensed milk really does make them foolproof as promised.", "name": "Bakery Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Al-Farsi", "datePublished": "2023-12-20", "reviewBody": "My coconut-hating husband loves these! I was shocked when he went back for seconds. The texture is perfect—crisp outside and wonderfully chewy inside. Will definitely make again!", "name": "Converts Coconut Skeptics", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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