Coconut Macaroons

Why You’ll Love This Recipe

Coconut macaroons are an easy yet delightful dessert that packs a lot of flavor into a small bite. The mix of sweetened coconut with a touch of vanilla extract and the crispness on the outside makes each macaroon absolutely heavenly. They’re naturally gluten-free and have a soft, chewy center that melts in your mouth. Plus, they’re quick to make and require minimal ingredients, making them a go-to for any occasion.

Ingredients

• 1-1/3 cups sweetened shredded coconut
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 large egg whites
• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a large mixing bowl, combine the shredded coconut, sugar, flour, and salt. Stir until well mixed.
3. In a separate bowl, whisk the egg whites until soft peaks form, about 2-3 minutes.
4. Gently fold the beaten egg whites and vanilla extract into the coconut mixture, being careful not to deflate the egg whites.
5. Using a spoon or a small cookie scoop, form the coconut mixture into small mounds (about 1-1/2 inches in diameter) and place them onto the prepared baking sheet.
6. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges and firm to the touch.
7. Allow the macaroons to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
8. Once cooled, enjoy the coconut goodness!

Servings and Timing

• Servings: About 12-15 macaroons
• Preparation time: 10 minutes
• Cook time: 18-20 minutes
• Total time: 30 minutes

Variations

• Chocolate-Dipped Macaroons: For an added twist, dip the bottoms of the macaroons in melted chocolate once they’ve cooled for a decadent finish.
• Lemon Zest: Add 1 teaspoon of lemon zest to the mixture for a fresh citrus flavor that pairs beautifully with the coconut.
• Almond Flavor: Swap out the vanilla extract for almond extract for a slightly different, nutty flavor.

Storage/Reheating

• Storage: Store leftover macaroons in an airtight container at room temperature for up to 1 week.
• Freezing: You can freeze these macaroons for up to 3 months. Simply place them in a single layer on a baking sheet to freeze before transferring them to a freezer bag or airtight container.
• Reheating: Reheat in a 300°F (150°C) oven for a few minutes if you’d like them warm and crispy again.

FAQs

Can I make these macaroons without egg whites?

Egg whites are essential for the texture and structure of these macaroons, so they are not easily replaceable in this recipe. However, some egg replacers (like aquafaba from chickpeas) might work for a vegan option, though the texture may vary.

Are coconut macaroons gluten-free?

Yes, these macaroons are naturally gluten-free as they are made with shredded coconut, egg whites, and sugar.

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut, but you’ll need to increase the amount of sugar to compensate for the lack of sweetness. Start by adding an extra 1/3 cup of sugar.

How do I make sure my macaroons don’t spread too much?

Make sure the egg whites are beaten until soft peaks form before folding them into the coconut mixture. Also, don’t overmix, as you want the egg whites to retain their structure to help hold the shape.

Can I use a different sweetener, like honey or maple syrup?

You can substitute sugar with honey or maple syrup, but it may change the texture slightly. You’ll want to reduce the liquid content in the recipe if using a liquid sweetener to maintain the right consistency.

How do I know when the macaroons are done baking?

The macaroons should be golden brown on the edges and firm to the touch when they’re done. Keep an eye on them after 18 minutes, as oven temperatures can vary.

Can I add chocolate chips to the coconut mixture?

Yes, adding chocolate chips to the coconut mixture will give your macaroons a delightful twist! Fold them in with the other ingredients before baking.

Can I make these macaroons ahead of time?

Yes, you can make these macaroons ahead of time and store them in an airtight container at room temperature. They last for about 1 week.

What can I use to shape the macaroons?

A small cookie scoop works great for shaping uniform-sized macaroons. You can also use two spoons to form the mounds, but a scoop will make the process faster and more consistent.

Can I use this recipe to make macaroons with other flavors, like coconut and lime?

Absolutely! You can add flavors like lime zest, chocolate, or even toasted coconut to this basic recipe to customize it to your liking.

Conclusion

These First-Place Coconut Macaroons are the perfect balance of chewy and crispy with a rich coconut flavor that everyone will love. Whether you’re baking them for a special occasion or simply for a sweet treat, these macaroons are easy to make and always a hit. Their simple ingredients and delightful texture make them a go-to recipe for coconut lovers, and they are sure to be a crowd-pleaser. Enjoy!

Print