Coconut Macaroons

Coconut macaroons bring back memories of cozy afternoons spent baking with loved ones, filling the kitchen with the sweet aroma of toasted coconut.

These little delights have a way of making any moment feel special, whether shared with family or enjoyed with a cup of coffee.

Why This Recipe is a Showstopper

Coconut macaroons are a true showstopper because of their perfect balance of crispy, golden exteriors and soft, chewy centers. Their simplicity makes them an easy go-to treat, yet they have an elegant appeal that can elevate any occasion.

Whether served at a holiday gathering, gifted in a decorative box, or enjoyed as a quick homemade indulgence, these macaroons always leave a lasting impression. Plus, their naturally gluten-free nature makes them an inclusive dessert option for many.

A Brief History Of Coconut Macaroons

Coconut macaroons trace their origins back to Italy, where they were inspired by the traditional almond-based macaroon. Over time, coconut became the star ingredient, leading to the delightful treat we know today.

These cookies gained popularity across Europe and later in the United States, becoming a staple in many bakeries and holiday dessert trays.

Ingredients You’ll Need

2 large egg whites
1 can of Sweetened condensed milk
1 (7-ounce) package shredded sweetened coconut
1 teaspoon Vanila extract
⅛ tablespoon salt

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How to Make Coconut Macaroons

Preheat the Oven: Set your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare the Coconut Mixture: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.

Beat the Egg Whites: In a separate bowl, beat the egg whites and salt with an electric mixer on high speed until stiff peaks form. This means when you lift the beaters, the peaks should stand straight up without folding over.

Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites; fold just until combined.

Form the Macaroons: Using a small ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing them about 1 inch apart.

Bake: Place the baking sheets in the preheated oven and bake for 23 to 25 minutes, or until the tops and edges are golden brown.

Cool: Allow the macaroons to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool complete

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Can I use unsweetened coconut?

While you can, the macaroons may lack the sweetness that sweetened shredded coconut provides.

Why are my macaroons spreading during baking?

This could be due to too mucuch liquid in the mixture. Ensure you are using just under the full can of sweetened condensed milk

Can I make these macaroons gluten free?

Yes. Coconut macaroons are naturally gluten-free. Just ensure all your ingredients are certified glutten-free.

Tips for Perfect Coconut Macaroons

Use aged egg whites – Let egg whites sit for at least 24 hours in the fridge to help them whip up more effectively.
Sift dry ingredients – Sift the powdered sugar and almond flour together to avoid clumps and ensure a smooth batter.
Make sure your mixing bowl is clean – Any grease or moisture can prevent egg whites from whipping properly.
Macaronage technique – When folding the meringue into the dry ingredients, do it gently to avoid deflating the mixture, but ensure it's mixed to the point where it forms a smooth ribbon.
Rest the piped batter – Let the macarons sit for 30-60 minutes before baking. This allows the shells to form a skin, which helps them rise properly.
Oven temperature – Bake at a low temperature (around 300°F/150°C) to avoid browning and cracking.

Storage Options

Room Temperature: Store cooled macaroons in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, place them in the refrigerator, where they can last up to a week.
Freezing: To freeze, place cooled macaroons in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container

Happy baking!

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