Coconut Macaroons
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
30 coconut macaroons
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Calories
106 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Coconut Macaroons
Description
This coconut macaroon recipe combines shredded sweetened coconut with sweetened condensed milk, vanilla and optional coconut extract for flavor. Beaten egg whites folded in provide lightness and structure, giving the macaroons their characteristic chewy, tender texture. The coconut is pulsed in a food processor for a finer texture but can be used as is. The batter is spooned in mounds onto a baking sheet and baked at a moderate temperature until golden around the edges.
The egg whites must be whipped to stiff peaks for the proper texture, ensuring the macaroons hold together without being dense. Optionally, melting semisweet or dark chocolate can be added around the base or drizzled on top for more flavor complexity.
This recipe yields cookies that keep well at room temperature for up to a week or can be frozen tightly wrapped for several months. They are ideal for holiday baking or as a sweet treat to accompany coffee or tea.
Ingredients
- 14 oz coconut sweetened shredded
- ¾ cup sweetened condensed milk (please note that you will not use the whole can of condensed milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract optional
- ¼ teaspoon salt
- 2 egg room temperature preferred, large, whites
- 4 oz chocolate optional, semisweet or dark baking bar (chopped, melting wafers, or chocolate chips will work here)
Instructions
- Preheat oven to 325F (160C)
- Pour coconut in the basin of a food processor (see note if you do not have a food processor) and pulse until finely shredded (I do 15 one-second pulses).
- Pour coconut into a large mixing bowl and add condensed milk, extracts, and salt and stir until well-combined,
- Place egg whites in a separate clean, dry, grease-free bowl and beat with an electric mixer, starting on low-speed and gradually increasing to high-speed until stiff peaks form, meaning the mixture is thick and voluminous and if you lift the beaters out of the mixture the peak that forms on the beater and in the bowl holds its shape firmly and does not fold over or dissolve in on itself (this method is shown in the photos in the post and demonstrated in the video, if you’re a visual learner).
- Use a spatula to gently fold the egg whites into the coconut mixture until completely combined.
- Drop by 1 ½ Tablespoon-sized mounds onto prepared baking sheet (if any shreds of coconut are poking out I like to use my fingers to gently press them back into the mound), spacing cookies 1” apart.
- Transfer to 325F (160C) preheated oven and bake for 20-23 minutes or until edges are just beginning to turn light golden brown.
- Allow to cool completely on baking sheet before enjoying or dipping in chocolate (if using).
Chocolate
- Melt chocolate in a microwave-safe bowl in 20-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify before enjoying.
Notes
- Use fresh egg whites whipped to stiff peaks for best texture; no yolk contamination.
- Processing coconut in a food processor yields a finer texture but is optional.
- Store macaroons in an airtight container at room temperature for up to one week.
- Macaroons freeze well when tightly wrapped and last several months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30coconut macaroons
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1coconut macaroon | |
| Calories | 106kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 71mg | 3% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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