Lightly crispy on the outside and wonderfully chewy on the inside, these homemade Coconut Macaroons are the ultimate treat for every coconut enthusiast. Elevate this already delightful dessert by dipping their bases in rich, melted chocolate for an even more decadent experience.
PIN IT FOR LATER!
Welcome, fellow coconut lovers! If you find yourself constantly craving the sweet, tropical flavor of coconut, then you’ve arrived at your culinary destination. This comprehensive guide will walk you through crafting the most exquisite coconut macaroons – a recipe perfected to deliver that irresistible balance of a slightly crisp exterior and a moist, tender, chewy interior. Forget dense, dry, or overly sweet macaroons; this recipe ensures a delicate structure and profound coconut flavor that will have you reaching for another, and another!
The Ultimate Guide to Perfectly Chewy & Crispy Coconut Macaroons
My journey to the perfect coconut macaroon has been a delicious adventure, filled with countless batches and careful adjustments. As a self-proclaimed coconut fanatic (and you might be too, given the abundance of coconut recipes around here!), I understand the quest for that ideal texture and flavor. Many recipes often lean too heavily on just sweetened condensed milk, resulting in macaroons that are overly dense and sticky. Others rely solely on whipped egg whites, which can yield a texture that’s too light and airy, lacking that signature chewiness we all crave.
This recipe, however, strikes a harmonious balance by combining the richness of sweetened condensed milk with the delicate aeration of whipped egg whites. This thoughtful blend is the secret to achieving macaroons that are lightly crisp on the outside, offering a satisfying initial bite, and profoundly chewy on the inside, delivering a burst of sweet coconut flavor. It’s a texture contrast that truly defines macaroon perfection!
Why This Coconut Macaroon Recipe Stands Out
What makes this particular coconut macaroon recipe a cut above the rest? It’s all in the meticulous balance of ingredients and technique. We avoid the common pitfalls of macaroons that are either too wet and spread out, or too dry and crumbly. Our method ensures each macaroon holds its shape beautifully while baking to a gorgeous golden hue, promising that delightful chewiness that true macaroon connoisseurs appreciate. Plus, the versatility to enjoy them plain or indulge in a luscious chocolate dip makes them adaptable for any occasion or preference.
Whether you’re hosting a party, looking for a delightful homemade gift, or simply treating yourself to a well-deserved sweet, these macaroons are guaranteed to impress. They are surprisingly simple to make, yet yield a gourmet-quality dessert that tastes like it came from a high-end bakery. Get ready to fall in love with these irresistible coconut gems!
Essential Ingredients for Perfect Macaroons
Crafting exceptional coconut macaroons begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why:
- Sweetened Shredded Coconut: This is the star of our show. We recommend using *sweetened* shredded coconut for the best flavor and texture. The moisture content in sweetened coconut is crucial for that chewy interior. While you *could* experiment with unsweetened, be prepared to adjust the sugar content and potentially the liquid. Always use shredded, not desiccated, coconut, as desiccated coconut is much finer and drier, leading to a different, often less desirable, texture.
- Sweetened Condensed Milk: This ingredient provides much of the sweetness and contributes significantly to the signature chewy texture. It acts as a binder, holding the coconut strands together beautifully. **Important:** Double-check that you are using *sweetened condensed milk* and not evaporated milk. They are not interchangeable! Also, note that this recipe uses just 1 cup, which is not a full 14 oz can. Using the entire can can lead to excess liquid pooling at the bottom of your cookies, making them less attractive and harder to handle. Save any leftover condensed milk for other delightful treats like Condensed Milk Toast.
- Vanilla Extract: A classic flavor enhancer that brightens and rounds out the sweetness of the coconut. Use a good quality pure vanilla extract for the best results.
- Almond Extract: This is my secret weapon! Almond extract pairs beautifully with coconut, adding a sophisticated depth of flavor that takes these macaroons from good to absolutely extraordinary. If you’re not an almond fan, you can certainly use all vanilla extract, but I highly encourage you to give this combination a try.
- Large Egg Whites: Room temperature egg whites are key here. They whip up to a greater volume and more stable peaks, which translates to a lighter, airier structure within the macaroon, contributing to that delicate crispy exterior. The trapped air creates lift and prevents the macaroons from being too dense.
- Salt: A small pinch of salt is vital for balancing the sweetness and enhancing all the other flavors. It prevents the macaroons from tasting one-dimensionally sweet.
For the Optional Chocolate Dip:
- Chocolate: The choice of chocolate is entirely yours! You can opt for high-quality chocolate bars (dark, semi-sweet, or milk chocolate all work wonderfully) or use good quality chocolate chips. Ghirardelli or Guittard are excellent choices for baking chips that melt smoothly.
- Vegetable Shortening: A small amount of vegetable shortening added to the melting chocolate helps create a beautifully glossy finish. It also ensures the chocolate dip remains slightly softer and easier to bite through once it sets, preventing it from cracking and flaking off.
How to Make Coconut Macaroons: A Step-by-Step Guide
Follow these detailed steps to create perfectly baked coconut macaroons every time:
Preparation is Key
- Before you begin, arrange an oven rack in the top third of your oven and another in the bottom third. Preheat your oven to 325ºF (160ºC). Line two large baking sheets with parchment paper or silicone baking mats (like Silpat liners). This prevents sticking and makes for easy cleanup.
Mixing the Coconut Base
- In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir these ingredients thoroughly with a sturdy spatula or spoon until the coconut is evenly coated and well-moistened. This forms the flavorful, chewy base of your macaroons.
Whipping the Egg Whites to Perfection
- In a separate, clean, dry bowl (preferably a metal or glass bowl, as plastic can retain grease), beat the two large egg whites with the salt. Use an electric mixer on medium-high speed. Continue beating until stiff, glossy peaks form. This means that when you lift the beaters, the egg whites stand up straight and hold their shape without drooping. Be careful not to overbeat, as this can make the egg whites dry and crumbly.
Gently Folding the Mixture
- Now, carefully add the whipped egg whites to the coconut mixture. Using a spatula, gently fold the egg whites into the coconut base. The goal here is to incorporate the egg whites without deflating them entirely, preserving as much of that air and volume as possible. Use a light hand and a circular motion, scraping from the bottom and folding over the top, until just combined. Overmixing will result in denser macaroons.
Shaping Your Macaroons
- Using a medium cookie scoop (approximately 1.5 tablespoons), scoop the macaroon batter onto your prepared baking sheets. Aim for about 12 cookies per sheet, leaving some space between them. A cookie scoop helps ensure uniform size and shape, which promotes even baking. If you don’t have a scoop, two spoons can work, but it will be a bit trickier to maintain consistency.
The “Tucking” Technique for Perfect Edges
- Here’s a pro tip for beautifully shaped macaroons: dip a small rubber spatula or the back of a spoon in water and gently “tuck” any loose coconut strands along the edges of each cookie. This little step prevents those stray pieces of coconut from burning during baking and creates a cleaner, more appealing shape. It also makes dipping them in chocolate much easier!
Baking to Golden Perfection
- Place both baking sheets in the preheated oven. Bake for 25-30 minutes, or until the macaroons are beautifully golden brown on the edges and tops. Make sure to rotate the baking sheets halfway through the baking time (swapping top and bottom racks, and turning front to back) to ensure even browning. Once baked, remove them from the oven and allow them to cool completely on the baking sheets before handling. They will firm up as they cool.
Optional: Dipping in Decadent Chocolate
- If you choose to gild the lily with chocolate, combine your chocolate of choice and vegetable shortening in a heatproof bowl. Melt the mixture gently over a double boiler, stirring until smooth and glossy, or in the microwave on 50% power, stirring every 30 seconds to prevent scorching.
- Dip the cooled macaroon bottoms into the melted chocolate, scraping any excess chocolate off on the rim of the bowl. Place the chocolate-dipped macaroons back onto the parchment-lined baking sheet.
- Allow the chocolate to set completely. To speed up this process, you can place the baking sheet in the refrigerator or freezer for 5-10 minutes. Once set, the macaroons are ready to be devoured!
Tips for Coconut Macaroon Success
- Room Temperature Egg Whites: This is a non-negotiable step for achieving maximum volume and stability when whipping the egg whites, leading to a lighter macaroon.
- Don’t Overmix: When folding in the egg whites, be gentle. Overmixing can deflate the whites, resulting in dense, flat macaroons.
- Prevent Burning: The “tucking” technique for coconut strands is essential. Exposed coconut pieces burn easily, altering the flavor and appearance.
- Even Scooping: Using a cookie scoop helps ensure all macaroons are the same size, allowing them to bake evenly.
- Cool Completely: Macaroons are delicate when warm. Allow them to cool fully before moving or dipping them in chocolate to prevent breakage.
- Quality Chocolate: For the best chocolate-dipped macaroons, use good quality chocolate chips or a chopped chocolate bar. The flavor will make a difference.
Creative Variations for Your Macaroons
While classic coconut macaroons are delightful on their own, don’t hesitate to get creative with additions and flavor twists:
- Citrus Zest: Add 1-2 teaspoons of finely grated orange or lemon zest to the coconut mixture for a bright, refreshing flavor.
- Nutty Crunch: Fold in 1/4 cup of finely chopped pecans or almonds into the coconut mixture for added texture and a complementary nutty flavor.
- Spice It Up: A pinch of cinnamon or cardamom can add a warm, exotic note to your macaroons.
- Different Chocolates: Instead of dark or semi-sweet, try dipping them in white chocolate or even drizzling them with a contrasting chocolate after the first dip.
- Toppings: Sprinkle the wet chocolate dip with a pinch of sea salt, toasted coconut flakes, or finely chopped nuts before it sets.
Storing and Freezing Homemade Macaroons
These coconut macaroons are fantastic for making ahead and can be enjoyed for days. Here’s how to store them:
- STORAGE: Store any leftover macaroons in an airtight container at room temperature for up to 7 days. While they might lose a bit of their initial crispy exterior and become slightly stickier over time, their chewy interior and delicious flavor remain intact. They’re a perfect make-ahead cookie for gatherings!
- FREEZING: Baked coconut macaroons freeze exceptionally well. For best results, arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight freezer-safe container or bag, placing a piece of parchment paper between layers to prevent sticking. They can be frozen for up to 2-3 months. To thaw, simply place them on a baking rack at room temperature. They might lose a tiny bit of their original crispness, but their chewy texture and wonderful taste will still shine through.
Frequently Asked Questions about Coconut Macaroons
Here are answers to some common questions you might have about making these delicious treats:
- What’s the difference between macaroons and macarons?
Macaroons (like this recipe) are dense, chewy cookies made primarily with shredded coconut, egg whites, and sugar. Macarons are delicate French sandwich cookies made from almond flour, egg whites, and powdered sugar, typically filled with ganache or buttercream.
- Can I use unsweetened coconut?
While the recipe calls for sweetened coconut for optimal flavor and moisture, you *can* use unsweetened shredded coconut. However, you might need to increase the amount of sweetened condensed milk slightly or add a tablespoon or two of sugar to compensate for the reduced sweetness. The texture might also be slightly drier.
- Why are my macaroons spreading too much?
This usually happens if your egg whites weren’t whipped to stiff enough peaks, or if you overmixed them when folding into the coconut mixture, causing them to deflate. Ensure your egg whites are firm and you’re folding gently.
- Why are my macaroons dry?
Dry macaroons can be a result of overbaking. Keep a close eye on them towards the end of the baking time and remove them as soon as the edges and tops are golden brown. Using desiccated coconut instead of shredded can also lead to a drier result.
- Can I make these ahead of time?
Absolutely! Macaroons are excellent make-ahead cookies. They can be stored at room temperature for up to a week or frozen for several months, making them perfect for holiday baking or entertaining.
More Delicious Cookie Recipes You’ll Love:
- Easy Cake Mix Cookies
- Light & Crispy Meringue Cookies
- Chewy Oatmeal Toffee Cookies
- Classic Iced Oatmeal Cookies
- The Best Snickerdoodle Recipe
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Coconut Macaroons
Deborah Harroun
10
30
40
24
cookies
Dessert
American
Pin
Ingredients
- 14 oz sweetened shredded coconut
- 1 cup sweetened condensed milk*
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large egg whites
- 1/4 teaspoon salt
- 4 oz chocolate optional
- 1/2 teaspoon vegetable shortening optional
Instructions
- Place a rack in the top third of the oven and another in the bottom third. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silpat liners.
- In a large bowl, stir together the coconut, condensed milk, vanilla extract, and almond extract.
- In another bowl, beat the egg whites with the salt until stiff peaks form.
- Add the egg whites to the coconut mixture and gently fold them into the mixture until just combined, being careful not to deflate the whites.
- Using a retractable cookie scoop, drop the batter onto the baking sheets – you should get 12 cookies for each baking sheet.
- Dip a small spatula in water and gently press all of the bits of coconut along the baking sheet into the cookie ball. This helps prevent burning and creates a cleaner shape.
- Place both cookie sheets in the oven and bake until golden brown, 25-30 minutes, rotating the sheets halfway through the baking time.
- Remove from the oven and allow the cookies to cool completely on the baking sheets before handling.
- If dipping in chocolate, combine the chocolate and the shortening and melt in a double boiler or on low power in the microwave, stirring until smooth. Dip the bottoms of the cookies in the chocolate, scraping any excess off the bottom on the side of the bowl. Return to the baking sheet and allow the chocolate to set up completely. You can place the baking sheet with the cookies in the freezer for 5-10 minutes to speed up setting.
Recipe Notes:
**If you don’t have a cookie scoop, you can use 2 spoons to drop the batter onto the baking sheet. Remember to still use a spatula to tuck in any loose pieces of coconut for a cleaner finish.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the chocolate for dipping.
Nutrition Information
Calories: 120kcal (6%),
Carbohydrates: 16g (5%),
Protein: 2g (4%),
Fat: 6g (9%),
Saturated Fat: 5g (31%),
Polyunsaturated Fat: 0g,
Trans Fat: 0g,
Cholesterol: 3mg (1%),
Sodium: 87mg (4%),
Fiber: 2g (8%),
Sugar: 13g (14%)
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