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.
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
Instructions
- Preheat Your OvenSet 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 BaseIn 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 WhitesIn 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 WhitesGently 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 MacaroonsUsing 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.
- BakePlace the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops of the macaroons are golden brown.
- CoolRemove 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 DipIf 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.