If you love coconut like I do, you’ve come to the right place! These coconut macaroons are so quick and easy to whip up, you’ll be enjoying them in no time!
Growing up, I’d been pretty indifferent to coconut. But over the years I’ve really grown to love it, especially after having to make coconut macaroons while working in a kitchen. I love how easy and fast these are to mix together, and the end result of that toasty coconut on top is to die for.
Let’s get into this!
Coconut: Make sure you get the sweetened coconut flakes. They really help achieve those toasty tops and rich flavor.
Sweetened Condensed Milk: I’ve seen and tested recipes without SCM, and they just weren’t the same! I love the chewiness of macaroons, and I find that this is the golden ticket to achieve that.
Egg Whites: By beating these to stiff peaks, we’re incorporating air into the mixture, which will result in a fluffy macaroon.
Almond & Vanilla Extract: In my opinion, you can never have too much of either of these. I’ve tried it with even more almond extract than what my recipe calls for, and it only enhances the flavor.
Chocolate: I can’t imagine these without those perfect chocolate bottoms, but they’re not required! Feel free to leave them out or even try them with white chocolate bottoms.
Making Coconut Macaroons
This recipe is pretty straightforward, so let me just give you some background on the highlights.
Chopping the coconut: I’ve tested these without breaking up the coconut in the food processor, and they just did not pack quite as tightly as I wanted. Since there is quite a bit of liquid and air in this mixture, it’s important that they are structurally sound. Otherwise, they seemed to just separate and fall over in the oven. If you don’t have a food processor, just give your coconut a rough chop.
Whipping the egg whites: Coconut macaroons need the air that the whipped egg white provide. Stiff peaks is when after the beater is lifted out of the egg whites, the peak either in the bowl or on the whip stands straight up without drooping. (Picture below.)
You’ll have 2 yolks left over, which is perfect for making my chocolate chip cookies!
Turn the pan: My oven can bake unevenly, and I find this is a common issue with most ovens. Remembering to rotate the pan after about 10 minutes will ensure you get nice and toasty tops on every macaroon!
Dipping in chocolate: Feel free to use a fork to dip and lift these out of the melted chocolate. Holding and lifting from the top of the macaroon can sometimes lead to breakage. If you find your chocolate isn’t quite as smooth or shiny as you’d like, add a little coconut oil and melt!
Did you try this recipe? I’d love to see! Tag me on instagram @fg_bakes and use the hashtag #forgoodnessbakes
Coconut MacaroonsCourse: DessertCuisine: American, ItalianDifficulty: Easy
1 14oz bag sweetened coconut flakes
¾ C sweetened condensed milk*
2 egg whites
½ tsp. almond extract
1 tsp. vanilla extract
¼ tsp. salt
optional: two 4 oz bars of semi-sweet chocolate bars (226 g), finely chopped
- Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
- Put coconut into food processor. Pulse 10-12 times to break down the coconut a bit. This will help get a tightly-packed macaroon. (I have a smaller food processor, so I did this in two batches.)
- Place egg whites in the bowl of a stand mixer with the whisk attachment, or use a handheld mixer with the whisk attachment. Beat on medium-high until egg whites achieve stiff peaks, about 5 minutes.
- Meanwhile, in a large bowl, stir together coconut, sweetened condensed milk, both extracts and salt.
- Once the egg whites have reached stiff peaks, fold them into the coconut mixture, making sure all the coconut has been moistened.
- Using a medium cookie scoop* or spoon, scoop 1.5 Tablespoons of the mixture onto the prepared baking sheets at least 2 inches apart.
- Bake for about 20 minutes, or until the sides and top are lightly golden brown. Rotate the pan halfway through to ensure even baking.
- Cool for 10 minutes before transferring to a wire rack to cool completely.
- Optional Step: melt chopped chocolate in the microwave in 30 second intervals. Dip bottoms of macaroons in the chocolate, and place on a baking sheet with parchment paper or a silicone baking mat.
- Sweetened Condensed Milk: You can use sweetened condensed coconut milk, too. I tested it using this once and they didn’t seem to hold together as well, so I’d recommend adding some almond or coconut flour to the mixture.
- Cookie Scoop: I use this scoop. I also used a spoon to knock off any stray pieces of coconut to try and get the most even and circular bottom as possible.
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