If you’re a coconut lover, this easy coconut macaroon recipe will become one of your favorite cookies.
Coconut macaroons are a delightful treat with a chewy texture and a rich coconut flavor. Perfect for anyone who loves simple ingredients and a touch of sweetness.
What does it taste like?
Coconut macaroons have a unique flavor and texture that sets them apart from other cookies. They’re sweet, chewy, and bursting with rich coconut flavor, thanks to the shredded coconut and, often, condensed milk used in the recipe.
The outside of a well-baked coconut macaroon is usually crisp and golden brown, while the inside remains moist and tender, creating a satisfying contrast with every bite.
Table of contents
Easy Coconut Macaroon Recipe
This recipe doesn’t require advanced baking techniques. It’s all about the delicious, comforting flavors of coconut and vanilla.
We even have an option to make these in a baking pan as bars. Cut them up and serve to your guests as cookie bars. So simply and yummy.
Easy Coconut Macaroon Recipe: A Sweet and Chewy Treat
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Kitchen Essentials
Ingredients
- 14 Ounces Sweetened Flaked Coconut Shredded Coconut such as Baker’s Angel Flake
- 14 Ounces Sweetened Condensed Milk Make your own sweetened condensed milk
- 1 Teaspoon Vanilla Extract Make your own vanilla extract
- 2 Large Egg Whites room temperature
- ¼ Teaspoon Salt
- Optional: chocolate chips or dark chocolate for drizzling
Instructions
- In a large bowl, combine the shredded coconut, condensed milk, and vanilla extract. Stir until the mixture is thoroughly combined. Set aside.14 Ounces Sweetened Flaked Coconut, 14 Ounces Sweetened Condensed Milk, 1 Teaspoon Vanilla Extract
- In the bowl of a stand mixer (or using a hand mixer), add the large egg whites and salt. Beat on medium speed until soft peaks form. Slowly increase to high speed and continue until you achieve stiff peaks. Stiff peaks will hold their shape and not collapse, a sign that the egg whites are ready to fold into the coconut mixture.2 Large Egg Whites, ¼ Teaspoon Salt
- Using a silicone spatula or rubber spatula, gently fold the beaten egg whites into the coconut mixture. Be careful to keep the air bubbles intact, as they add lightness to the final texture.
- Using a cookie scoop or a spoon, place mounds of the coconut mixture onto prepared baking sheets lined with parchment paper. Space them an inch apart.
- Bake at 325°F (163°C) for 20-25 minutes, or until the tops are golden brown. For the best results, check them at the 20-minute mark. Once baked, let the macaroons cool on a wire rack.
- Optional Chocolate Drizzle
- Melt dark chocolate or bittersweet chocolate in a microwave-safe bowl or double boiler, then drizzle it over the cooled macaroons.Optional: chocolate chips or dark chocolate for drizzling
- You can dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets.
Your Own Private Notes
Notes
Baking Coconut Macaroons in a Pan
Choose the Right Pan. Use an 8×8 or 9×9-inch square baking pan for thicker macaroons, or a 9×13-inch pan for thinner, bar-style macaroons. Line the pan with parchment paper and leave an overhang on the sides for easy removal. Prepare the Mixture. Follow the standard macaroon recipe, combining the coconut mixture with beaten egg whites (to stiff peaks) and condensed milk as you normally would. Spread Evenly. Pour the mixture into the lined pan and use a silicone spatula or the back of a spoon to press it down evenly across the pan, ensuring an even thickness throughout. Bake at a Slightly Lower Temperature. Bake the mixture at 325°F (163°C) for a longer period, usually 30-35 minutes. Check at the 25-minute mark to make sure the edges aren’t browning too quickly. You’re looking for a golden brown color on top and set edges. Cool Completely Before Cutting. Allow the baked macaroons to cool in the pan on a wire rack for at least 30 minutes to prevent crumbling. Use the parchment paper to lift the macaroons out of the pan, then cut into squares or bars. Optional Chocolate Drizzle. Once the bars are cool, drizzle with melted chocolate or dip one side in chocolate for an extra treat.Tips for Pan-Baked Macaroons
Avoid Overbaking. Watch for that golden top and avoid letting the edges get too dark, as it may make the macaroons dry. Additions. You can add chocolate chips or even almond slivers for added texture and flavor. This pan method is a great way to make macaroons if you’re short on time or don’t want to individually shape each cookie, and it’s perfect for serving a crowdNutrition
Recipe Tips
Room Temperature Ingredients. Having the egg whites at room temperature will help them whip up to their full volume.
Hand Mixer or Stand Mixer. Either works well, but an electric mixer with a whisk attachment will make it easier to achieve soft peaks and stiff peaks in the egg whites.
Different Things to Try. Add a little almond extract for a subtle twist on the classic vanilla flavor or mix in chocolate chips for extra sweetness.
Storing Macaroons
Store the macaroons in an airtight container for up to 5 days.
Freezer-Friendly Instructions
You can freeze the macaroons for up to 3 months. If you’re planning to dip them in chocolate, it’s best to do so after thawing.
Allow the macaroons to cool completely, then store them in an airtight container, placing parchment paper or aluminum foil between layers to prevent sticking. When ready to serve, take them out of the container and let them reach room temperature.
Coconut Macaroon Variations
Chocolate-Dipped Macaroons
Dip the bottoms of each macaroon in melted dark chocolate or bittersweet chocolate after they’ve cooled. This adds a delightful richness and contrast to the coconut.
Almond Coconut Macaroons
For a nutty twist, add a little almond meal to the coconut mixture and a splash of almond extract.
Lemon Coconut Macaroons
Add a teaspoon of lemon juice and lemon zest for a bright, citrusy flavor that complements the coconut.
Colored Macaroons
Use a drop of food coloring to give the macaroons a pastel hue, which is a great way to dress them up for special occasions.
Coconut Macaroon Cookie Bars
Spread the coconut mixture on a cookie sheet and bake as a bar cookie for easy, cut-and-serve squares.
Common Mistakes and How to Avoid Them
Making coconut macaroons may seem straightforward, but there are a few common pitfalls that can affect their texture and appearance. Here’s a quick troubleshooting guide to help ensure your macaroons turn out perfectly chewy and golden every time!
Overbeating the Egg Whites
When making coconut macaroons, beating large egg whites to the right consistency is essential. Overbeating can cause the egg whites to dry out, which can result in a tough, crumbly texture. Here are some tips to get it just right:
Soft Peaks to Stiff Peaks. Beat the egg whites on medium speed until they reach soft peaks (when the peaks are just beginning to hold their shape but still fall over slightly). From there, switch to high speed until you reach stiff peaks, where the peaks stand up firmly.
Test for Stiff Peaks. To test, lift the whisk attachment or beaters. Stiff peaks will hold their shape without collapsing.
Room Temperature Whites. Using room temperature egg whites helps them reach their full volume more easily and prevents overbeating.
Folding Egg Whites Incorrectly
Folding the beaten egg whites into the coconut mixture too aggressively can deflate them, causing the macaroons to lose their light, airy texture. Here’s how to fold them properly:
Use a Silicone or Rubber Spatula. Gently cut down the center of the bowl with your spatula, then sweep around the edges in a circular motion. Repeat until just combined.
Avoid Overmixing. Stop folding as soon as the egg whites are evenly distributed. Overmixing can collapse the air bubbles and make the macaroons denser.
Incorrect Baking Temperature
Getting the oven temperature just right is key to achieving that beautiful golden brown color without burning the macaroons.
Check Your Oven Temperature. Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure you’re baking at the correct temperature (typically 325°F or 163°C).
Rotate the Pan. Halfway through the baking time, rotate your cookie sheet to ensure even baking. This can prevent browning on one side while the other remains pale.
Check for Golden Brown Color. Bake until the tops are a light golden brown, typically around the 20-25 minute mark. If they’re browning too quickly, reduce the oven temperature slightly.
Underbaking
Underbaking is another common issue and can lead to macaroons that are too soft and sticky.
Bake Until the Edges Are Set. The edges of the macaroons should feel firm to the touch, and the bottoms should have a light golden color.
Let Them Cool on the Pan First. After baking, allow the macaroons to cool on the cookie sheet for a few minutes before transferring to a wire rack. This helps them set up completely.
Sticky or Soggy Macaroons
If your macaroons turn out too sticky, it could be due to excess moisture in the batter or a humid environment.
Use Unsweetened Shredded Coconut. Sweetened coconut has more moisture, which can lead to a sticky texture. If you only have sweetened coconut, reduce the condensed milk slightly.
Add a Little Almond Flour or Cornstarch. A tablespoon of almond meal or almond flour mixture can help absorb extra moisture and prevent the macaroons from spreading too much.
Burning the Bottoms
Coconut macaroons can go from golden to burnt quickly, especially on the bottoms.
Use Parchment Paper or a Silicone Mat. Baking on parchment paper or a silicone mat can help prevent the bottoms from burning. It also makes for easier cleanup.
Position in the Center of the Oven. Place the baking sheet in the center of the oven, away from the heating elements.
By being mindful of these common mistakes, you’ll be on your way to baking perfect, golden coconut macaroons that are crispy on the outside, chewy on the inside, and totally irresistible.
Final Thoughts
Whether you’re making coconut macaroons for the first time or revisiting a classic, these coconut cookies are a great way to indulge in a chewy, sweet treat without much fuss.
You’ll love their simplicity, and they’re sure to become a favorite in your homemade macaron collection.
It’s sort of like an almond joy candy bar.