Coconut Macaroons Recipe

Coconut macaroons are a delightful treat with their sweet, chewy texture and tropical coconut flavor. These small, round cookies are a favorite for many, whether enjoyed as a quick snack, a dessert, or paired with a warm cup of tea. What makes coconut macaroons even more appealing is their simplicity—you don’t need to be a seasoned baker to whip up a batch of these delicious bites!

A Brief History of Coconut Macaroons Recipe:

The origin of macaroons dates back to Italy in the 8th or 9th century. Derived from the Italian word “maccarone,” meaning “paste,” the original recipe featured almond paste as its base. Over time, different cultures adapted the recipe, leading to variations that included coconut. Coconut macaroons became particularly popular in Jewish communities because they are unleavened and can be enjoyed during Passover.

Coconut Macaroons Recipe

Pinklady

The origin of macaroons dates back to Italy in the 8th or 9th century. Derived from the Italian word “maccarone,” meaning “paste,” the original recipe featured almond paste as its base.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Pastries, Snack

Cuisine Italian

Servings 12 Macarons

Calories 100 kcal

Equipment

• Mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Spoon or cookie scoop
• Cooling rack

Ingredients

  

• 2 1/2 cups (200g) shredded sweetened coconut
• 1/2 cup (120ml) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• Optional: 1/2 cup (90g) melted dark chocolate for drizzling or dipping

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Instructions

 

• Preheat Your Oven

  Set your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
• Mix the Coconut Base

  In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until the ingredients are well combined and the coconut is fully coated
• Whip the Egg Whites

  In a separate bowl, use a whisk or electric mixer to beat the egg whites and salt until stiff peaks form. This step helps give the macaroons a light and airy texture.
• Fold in the Egg Whites

  Gently fold the whipped egg whites into the coconut mixture. Be careful not to overmix, as you want to maintain the airiness of the whipped egg whites.
• Shape the Macaroons

  Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet. Space them about 1 inch apart to allow for slight spreading.
• Bake

  Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops of the macaroons are golden brown.
• Cool

  Remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
• Optional Chocolate Drizzle or Dip

  If desired, melt the dark chocolate and drizzle it over the macaroons or dip the bottoms for an extra layer of flavor. Let the chocolate set before serving.

Video

Keyword Coconut Macaroons Recipe

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Chocolate-Dipped Almond Macaroons: A nutty twist with almond flour and a rich chocolate coating.

Coconut and Lime Macaroons: Add a zesty kick with fresh lime zest.

Chewy Chocolate Chip Coconut Cookies: A hybrid of chocolate chip cookies and macaroons.

No-Bake Coconut Balls: A quick, no-bake option with coconut and condensed milk.

Vegan Coconut Macaroons: A dairy-free and egg-free version for plant-based diets.

Frequently Asked Questions About Coconut Macaroons Recipe:

1. Can I use unsweetened coconut instead of sweetened?

Yes, but you may need to adjust the sweetness by adding a little extra sugar or honey to balance the flavor.

2. Can I make coconut macaroons ahead of time?

Absolutely! Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

3. Are coconut macaroons gluten-free?

Yes, this recipe is naturally gluten-free as it doesn’t include flour.

4. Can I freeze coconut macaroons?

Yes, you can freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.

5. What’s the difference between macaroons and macarons?

Macaroons are coconut-based cookies, while macarons are French almond meringue cookies filled with ganache or buttercream.

6. How can I make vegan coconut macaroons?

Replace the egg whites with aquafaba (chickpea brine) and use a vegan condensed milk alternative.

7. Why are my macaroons falling apart?

This could happen if the mixture is too dry. Ensure the coconut is fully coated with the condensed milk mixture.

8. Can I add other flavors to this recipe?

Yes, you can experiment with almond extract, lemon zest, or even a pinch of cinnamon.

9. How do I prevent the macaroons from sticking to the baking sheet?

Always line your baking sheet with parchment paper or a silicone baking mat.

10. Can I omit the chocolate?

Of course! The macaroons are delicious on their own without chocolate.

Conclusion:

Coconut macaroons are the perfect balance of simplicity and indulgence. With just a handful of ingredients and easy steps, you can enjoy these chewy, golden treats any time. Whether you stick to the classic recipe or experiment with variations, coconut macaroons are sure to impress your taste buds and those of your loved ones.

YouTube Video Credits:
Preppy Kitchen