Coconut macaroons are a delightful dessert featuring chewy, golden mounds of shredded coconut sweetened with sugar and held together with egg whites. These bite-sized treats are easy to make and perfect for coconut lovers. Whether enjoyed plain or dipped in chocolate, they’re a classic dessert that pairs wonderfully with coffee or tea.
1. What Are Coconut Macaroons?
Coconut macaroons are small, sweet confections made with shredded coconut, sugar, and egg whites. They are baked until golden brown on the outside, while the inside remains moist and chewy. These treats are naturally gluten-free and versatile, often flavored with vanilla, almond, or dipped in chocolate for an extra touch of indulgence.
Why Are They So Popular?
- Simple Ingredients: Requires just a few pantry staples.
- Quick to Make: Ready in under an hour.
- Naturally Gluten-Free: A perfect dessert for those avoiding gluten.
Perfect For:
- Afternoon snacks
- Holiday cookie platters
- Gifting or potlucks
2. Ingredients for Coconut Macaroons
Core Ingredients:
- Shredded Coconut: 3 cups, sweetened or unsweetened.
- Sweetened Condensed Milk: ¾ cup.
- Egg Whites: 2 large, room temperature.
- Vanilla Extract: 1 teaspoon.
- Salt: ¼ teaspoon.
Optional Add-Ins:
- Almond Extract: ½ teaspoon, for a nutty flavor.
- Chocolate Chips: ½ cup, for added sweetness.
- Dipping Chocolate: ½ cup, melted, for coating.
3. Preparing the Coconut Macaroons
1. Preheat the Oven:
- Set the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Ingredients:
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
3. Whip the Egg Whites:
- In a separate bowl, beat the egg whites with a hand or stand mixer on high speed until stiff peaks form.
4. Fold the Whites Into the Coconut Mixture:
- Gently fold the whipped egg whites into the coconut mixture to lighten the texture and ensure an airy result.
4. Shaping the Macaroons
1. Scoop the Dough:
- Use a small cookie scoop or tablespoon to portion out mounds of the coconut mixture onto the prepared baking sheet. Leave about 1 inch of space between each mound.
2. Shape the Macaroons:
- Gently press and shape each mound into a rounded peak for even baking.
5. Baking the Macaroons
1. Bake Until Golden:
- Place the macaroons in the preheated oven and bake for 18-20 minutes, or until the tops and edges are lightly golden brown.
2. Cool Completely:
- Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Optional Chocolate Coating
1. Melt the Chocolate:
- In a microwave-safe bowl, melt the dipping chocolate in 20-second intervals, stirring between each, until smooth.
2. Dip or Drizzle:
- Dip the bottoms of the cooled macaroons into the melted chocolate or drizzle chocolate over the tops for an elegant touch.
3. Let Set:
- Place the dipped macaroons on a parchment-lined tray and let the chocolate harden before serving.
7. Serving Coconut Macaroons
1. Plate and Enjoy:
- Arrange the macaroons on a serving platter. Serve plain or alongside tea, coffee, or dessert wine.
2. Store Leftovers:
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
8. Tips for Perfect Coconut Macaroons
- Choose the Right Coconut: Sweetened coconut adds more moisture, while unsweetened creates a less sugary treat.
- Don’t Overbake: Keep an eye on the macaroons to prevent them from becoming too dry.
- Use Room Temperature Egg Whites: This helps create stiff peaks more easily.
- Experiment with Flavors: Add citrus zest, ground cinnamon, or nutmeg for variety.
9. Variations to Try
1. Chocolate Coconut Macaroons:
- Add cocoa powder or chocolate chips to the mixture before baking.
2. Almond Joy Style:
- Press a whole almond into the center of each macaroon before baking, then dip in chocolate.
3. Citrus Coconut Macaroons:
- Add orange or lemon zest to the batter for a citrusy twist.
4. Vegan Option:
- Replace egg whites with aquafaba (the liquid from a can of chickpeas) and use coconut cream instead of condensed milk.
FAQs
1. Can I use unsweetened shredded coconut?
Yes, but you may want to increase the condensed milk or sugar slightly to balance the sweetness.
2. What if I don’t have sweetened condensed milk?
Substitute with a mixture of coconut cream and powdered sugar for a similar texture and flavor.
3. How do I prevent the macaroons from spreading?
Ensure the batter is well-mixed, and don’t skip whipping the egg whites to stiff peaks.
4. Can I freeze coconut macaroons?
Yes, freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
5. Can I make them ahead of time?
Absolutely! They stay fresh for several days, making them perfect for advance preparation.
6. Why did my macaroons flatten?
This can happen if the egg whites weren’t whipped enough or if the batter was overmixed.
7. Can I skip the chocolate?
Yes, plain coconut macaroons are delicious on their own, but chocolate adds an extra layer of indulgence.
8. How do I make them chewy?
Use sweetened shredded coconut and avoid overbaking for a moist, chewy texture.
9. Are macaroons the same as macarons?
No, macaroons are coconut-based, while macarons are delicate meringue cookies filled with ganache or cream.
10. How many macaroons does this recipe make?
This recipe yields about 20-24 macaroons, depending on the size.