Oh, coconut macaroons. Just the name conjures up images of sweet, tropical bliss. For years, I’ve been on a quest for the perfect macaroon – one that’s not too dry, not overly sweet, but perfectly chewy with an intense coconut flavor that sings in your mouth. Let me tell you, this recipe? This is it. From the moment these golden domes emerged from the oven, filling my kitchen with the warm, inviting scent of toasted coconut, I knew I had struck gold. My family, self-proclaimed coconut aficionados, devoured them in minutes, declaring them the best macaroons they’d ever tasted. The texture is what truly sets these apart – a delightful chewiness that gives way to a soft, melt-in-your-mouth interior. If you’re a coconut lover, prepare to be utterly captivated. This simple recipe is about to become your go-to for satisfying that coconut craving, and trust me, you’ll be making these again and again.

Ingredients

To create these delightfully chewy coconut macaroons, you’ll need just a handful of simple, high-quality ingredients. Each element plays a crucial role in achieving that perfect texture and flavor. Here’s what you’ll need:

• 14 ounces Sweetened Shredded Coconut: This is the heart and soul of our macaroons. Opt for sweetened shredded coconut as it provides the necessary sweetness and moisture. Make sure it’s fresh and fragrant. Avoid desiccated coconut which can be too dry and result in a less chewy macaroon. If your shredded coconut seems a bit coarse, you can give it a quick pulse in a food processor to refine the texture slightly – but be careful not to over-process it into a paste!
• 14 ounces Sweetened Condensed Milk: This is the secret ingredient that binds everything together and contributes to the incredible chewiness. Use full-fat sweetened condensed milk for the best results. The richness and sweetness are essential for the classic macaroon flavor and texture. Make sure to use sweetened condensed milk, not evaporated milk, which is unsweetened and will not work in this recipe.
• 2 Large Egg Whites: Egg whites are the leavening agent in this recipe, providing structure and lightness. Ensure your egg whites are at room temperature. Room temperature egg whites whip up to a greater volume, resulting in lighter and airier macaroons. It’s also crucial to ensure there is absolutely no trace of egg yolk in your egg whites, as any fat can prevent them from whipping properly.
• 1 teaspoon Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile, adding a warm, aromatic note that complements the coconut beautifully. Use pure vanilla extract for the best flavor. You can also experiment with other extracts like almond extract for a slightly different flavor dimension, but vanilla is classic and highly recommended for this recipe.
• 1/4 teaspoon Salt: A pinch of salt is essential in baking to balance the sweetness and enhance the other flavors. It might seem like a small amount, but salt plays a vital role in bringing out the best in the coconut and vanilla, preventing the macaroons from tasting overly sweet or flat. Use fine sea salt or table salt.

Instructions

Making these delightfully chewy coconut macaroons is surprisingly simple and straightforward. Follow these step-by-step instructions for perfect results every time:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper. Parchment paper is crucial as it prevents the macaroons from sticking and makes for easy cleanup. Do not use waxed paper or greased baking sheets, as the macaroons may stick.
2. Combine Coconut and Sweetened Condensed Milk: In a large mixing bowl, combine the sweetened shredded coconut and sweetened condensed milk. Use a spatula or wooden spoon to mix them together until they are thoroughly combined. Ensure that all the coconut is evenly coated with the sweetened condensed milk. This mixture will form the base of your macaroons.
3. Whip Egg Whites with Salt: In a separate clean, grease-free bowl, add the egg whites and salt. Using an electric mixer (handheld or stand mixer) fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Stiff peaks are achieved when you lift the whisk out of the egg whites and the peaks stand straight up without collapsing. Be careful not to overwhip the egg whites, as this can make them dry and difficult to incorporate into the coconut mixture. The salt helps to stabilize the egg whites and allows them to whip up to a greater volume.
4. Gently Fold in Egg Whites and Vanilla: Gradually fold the whipped egg whites into the coconut mixture in two additions. Use a spatula and gently fold until just combined. Be careful not to overmix, as this will deflate the egg whites and result in denser macaroons. Overmixing can also develop gluten (even though there’s no flour), making them tougher. After the egg whites are almost fully incorporated, stir in the vanilla extract. Fold gently until the vanilla is evenly distributed throughout the batter.
5. Scoop Macaroons onto Baking Sheets: Using a cookie scoop or two spoons, scoop rounded tablespoons of the macaroon batter onto the prepared baking sheets, leaving about 2 inches of space between each macaroon. This spacing allows for proper air circulation and even baking. For uniform macaroons, use a cookie scoop (about 1.5 tablespoons). If you don’t have a cookie scoop, use two spoons to shape rounded mounds.
6. Bake Until Golden Brown: Bake in the preheated oven for 20-25 minutes, or until the macaroons are lightly golden brown around the edges and on top. The baking time may vary slightly depending on your oven, so keep a close eye on them. They should be golden brown and slightly firm to the touch when they are done. Rotating the baking sheets halfway through baking can help ensure even browning.
7. Cool Completely: Once baked, remove the baking sheets from the oven and let the macaroons cool completely on the baking sheets. Allowing them to cool completely on the baking sheets is crucial as they will firm up as they cool. Do not try to remove them while they are still warm, as they are delicate and may break. Once fully cooled, they will easily peel off the parchment paper.

Nutrition Facts (per serving, estimated)

Please note that the following nutrition information is an estimate and can vary based on specific ingredient brands and serving sizes. This is for informational purposes only and should not be considered definitive dietary advice.

• Serving Size: Approximately 1 macaroon
• Servings per Recipe: Approximately 24 macaroons (depending on size)
• Calories per Serving: Approximately 150-180 calories

Important Note: These macaroons are relatively high in sugar and fat due to the sweetened condensed milk and coconut. Enjoy them in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 15 minutes
• Bake Time: 20-25 minutes
• Total Time: Approximately 40 minutes

This recipe is quick and easy, perfect for when you need a delicious treat in under an hour!

How to Serve

Delightfully chewy coconut macaroons are delicious on their own, but they can also be elevated in various ways to create a delightful dessert experience. Here are some serving suggestions:

• Classic Pairing:
  • With Coffee or Tea: The sweetness of the macaroons perfectly complements the bitterness of coffee or tea. Enjoy them as an afternoon treat or a delightful dessert after dinner.
  • With Milk: A glass of cold milk, especially almond or coconut milk, is a simple and satisfying pairing for macaroons.
• Dessert Platter:
  • Mixed Cookie Platter: Include coconut macaroons on a dessert platter with other cookies like chocolate chip cookies, shortbread, and biscotti for a variety of textures and flavors.
  • Fruit and Dessert Platter: Combine macaroons with fresh fruit like berries, sliced peaches, or mango for a lighter and more refreshing dessert platter.
• Elevated Desserts:
  • Drizzled with Chocolate: Drizzle melted dark chocolate or white chocolate over cooled macaroons for an extra touch of indulgence. Let the chocolate set before serving.
  • Served with Ice Cream: Pair warm or room temperature macaroons with a scoop of vanilla bean, coconut, or chocolate ice cream for a decadent dessert sundae.
  • Macaroon Crumble Topping: Crumble macaroons over fruit crisps, cobblers, or yogurt parfaits for added sweetness and coconut flavor.
  • Macaroon Sandwiches: Make macaroon sandwiches by sandwiching a scoop of ice cream or a dollop of whipped cream between two macaroons.
• Festive Occasions:
  • Holiday Cookies: Coconut macaroons are perfect for holiday cookie platters, especially during Christmas and Easter.
  • Party Favors: Package individual macaroons or small bags of macaroons as delightful party favors for birthdays, showers, or weddings.
  • Gift Giving: Homemade macaroons make a thoughtful and delicious gift for friends, family, and neighbors.
• Creative Garnishes:
  • Toasted Coconut Flakes: Sprinkle toasted coconut flakes over the macaroons for added texture and visual appeal.
  • Powdered Sugar: Dust macaroons with powdered sugar for a simple and elegant presentation.
  • Edible Flowers: Garnish with edible flowers for a beautiful and sophisticated touch, especially for special occasions.

Additional Tips for Perfect Macaroons

To ensure your coconut macaroons turn out perfectly chewy and delicious every time, here are five essential tips:

1. Use Room Temperature Egg Whites: As mentioned earlier, room temperature egg whites whip up to a greater volume than cold egg whites. This results in lighter and airier macaroons. Take your eggs out of the refrigerator about 30 minutes to an hour before you plan to bake.
2. Ensure Grease-Free Bowl and Whisk: Even a tiny trace of grease can prevent egg whites from whipping properly to stiff peaks. Make sure your mixing bowl and whisk are spotlessly clean and dry. Wiping them down with a bit of lemon juice or vinegar can help remove any residual grease.
3. Don’t Overmix the Batter: Overmixing the batter after adding the egg whites can deflate them, resulting in dense and flat macaroons. Fold gently until just combined. A few streaks of egg white are okay, as long as the batter is mostly homogenous.
4. Bake Until Golden Brown: Don’t underbake the macaroons! They should be lightly golden brown, especially around the edges. This indicates that they are properly baked and will have that desirable chewy texture. Underbaked macaroons can be too soft and may not hold their shape well.
5. Cool Completely Before Removing: Resist the temptation to remove the macaroons from the baking sheet while they are still warm. They are delicate when warm and need to cool completely to firm up and be easily removable. Cooling on the baking sheet allows them to set properly and prevents them from breaking apart.

Frequently Asked Questions (FAQ) About Coconut Macaroons

Here are some frequently asked questions about making coconut macaroons, along with helpful answers to ensure your baking success:

Q1: Why are my coconut macaroons flat and spreading?

A: Flat and spreading macaroons can be caused by several factors:
* Overmixing the batter: Overmixing deflates the egg whites, leading to a flatter cookie. Be gentle when folding in the egg whites.
* Egg whites not whipped to stiff peaks: If the egg whites are not whipped enough, they won’t provide enough structure. Ensure you whip them until stiff peaks form.
* Too much moisture in the coconut: If your shredded coconut is very moist, it can contribute to spreading. If using fresh coconut, make sure to squeeze out excess moisture.
* Oven temperature too low: An oven that’s not hot enough can cause the macaroons to spread before they set. Ensure your oven is preheated to the correct temperature.

Q2: My macaroons are too dry. What did I do wrong?

A: Dry macaroons can be due to:
* Overbaking: Baking them for too long can dry them out. Keep a close eye on them towards the end of baking and remove them as soon as they are golden brown.
* Using desiccated coconut: Desiccated coconut is drier than shredded coconut. Stick to sweetened shredded coconut for this recipe.
* Overwhipping egg whites: Overwhipped egg whites can become dry and less pliable. Whip until stiff peaks form, but don’t continue beating beyond that point.

Q3: How do I store coconut macaroons?

A: To store coconut macaroons and keep them chewy:
* Airtight container: Store them in an airtight container at room temperature.
* Layering: If stacking, place parchment paper between layers to prevent sticking.
* Room temperature storage: They will stay fresh at room temperature for up to 3-4 days.
* Freezing: For longer storage, you can freeze them in an airtight container for up to 2 months. Thaw at room temperature before serving.

Q4: Can I add flavorings to my coconut macaroons?

A: Yes, you can definitely add flavorings to customize your macaroons! Some delicious additions include:
* Almond extract: Add 1/2 teaspoon of almond extract along with the vanilla for a subtle almond flavor.
* Lemon zest: Add the zest of one lemon for a bright, citrusy note.
* Chocolate chips: Fold in 1/2 cup of mini chocolate chips or chopped dark chocolate for a chocolate coconut macaroon.
* Spices: A pinch of cinnamon or nutmeg can add warmth and depth of flavor.

Q5: Can I make these macaroons ahead of time?

A: Yes, you can make coconut macaroons ahead of time, which makes them perfect for parties or holiday baking.
* Baked macaroons: Baked macaroons can be stored at room temperature for up to 3-4 days or frozen for up to 2 months (see storage instructions above).
* Unbaked batter: While not ideal, you can prepare the batter a few hours ahead of time and keep it covered in the refrigerator. However, it’s best to bake them fresh for optimal texture. If refrigerating batter, gently re-fold before scooping to ensure egg whites are still incorporated.

Print