If you’re on the hunt for a cookie that’s delightfully chewy, wonderfully sweet, and packed with tropical flavor, this Coconut Macaroon Recipe is your new best friend. With a perfect balance of toasted golden edges and a tender, moist center, each bite bursts with rich coconut aroma and a luscious hint of vanilla. The addition of a silky chocolate dip takes these treats from everyday cookies to irresistible indulgences that everyone will rave about. Whether you’re baking for a crowd or just craving a personal sweet fix, this Coconut Macaroon Recipe delivers simple ingredients, straightforward steps, and incredible results every time.
Ingredients You’ll Need
The magic of this Coconut Macaroon Recipe lies in its simplicity. Each ingredient is carefully chosen to create the ideal texture and flavor. From sweetened shredded coconut that forms the chewy base to the velvety smooth condensed milk that keeps everything moist, every item plays a crucial role in the final harmony.
- Sweetened shredded coconut (14 ounces/396g): The star of the show, providing chewy texture and that irresistible coconut flavor.
- Sweetened condensed milk (â…” cup/160ml): Adds sweetness and moisture, helping the macaroons hold together perfectly.
- Vanilla extract (1 teaspoon): Lends a warm, aromatic depth that enhances the coconut’s natural sweetness.
- Salt (½ teaspoon): Balances sweetness and intensifies flavors, making every bite pop.
- Large egg whites (2, room temperature): Whipped to stiff peaks, these create the light, airy structure essential for that perfect macaroon lift.
- Semi-sweet chocolate chips or chopped bars (6 ounces/170g): For dipping or drizzling, adding rich, contrasting bitterness to the sweet coconut.
How to Make Coconut Macaroon Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 325°F and lining two rimmed baking sheets with parchment paper. This ensures even baking and easy cleanup, while the parchment also helps your macaroons lift off effortlessly once they’re done.
Step 2: Combine Coconut and Flavorings
In a large bowl, stir together the sweetened shredded coconut, condensed milk, vanilla extract, and salt. This base mixture is where your delightful coconut flavor begins to build, with the condensed milk adding the perfect sticky sweetness to bind everything.
Step 3: Whip the Egg Whites
In a separate larger bowl, beat the egg whites on high speed until stiff peaks form, usually about 3 minutes. This step is crucial—it’s what gives your macaroons their airy lightness and tender crumb. Gently folding the egg whites into the coconut mixture makes sure your macaroons stay fluffy and gorgeous.
Step 4: Portion the Batter
Using a 1½-tablespoon scoop (or two spoons), portion the batter onto your lined baking sheets, spacing each macaroon about 1 inch apart. This spacing keeps them from sticking together as they bake and helps create those charming little domes.
Step 5: Bake Until Golden
Bake one sheet at a time for 20 to 25 minutes, or until the tops and bottom edges turn a gorgeous golden brown. The baking process brings out the toasted nuances of the coconut while setting the chewy texture you’re after. Let the cookies cool completely on the pan before moving forward.
Step 6: Melt the Chocolate
Place the semi-sweet chocolate in a microwave-safe bowl and heat on high in 30-second increments, stirring well in between, until it’s smooth and fully melted. This chocolate dip is the final indulgent touch that transforms your macaroons into something truly special.
Step 7: Dip or Drizzle Chocolate
Dip the bottom of each cooled macaroon into the melted chocolate, then place them back on the parchment-lined sheets. Alternatively, drizzle the chocolate over the tops for a decorative twist. Let them cool at room temperature until the chocolate is fully set, about an hour. Store these beauties in an airtight container for up to a week—if you can resist!
How to Serve Coconut Macaroon Recipe
Garnishes
Sprinkle a pinch of toasted coconut flakes or a few sea salt flakes on top right after dipping in chocolate for a gourmet touch. These little additions add texture contrast and a sophisticated finish that makes your Coconut Macaroon Recipe cookies feel even more special.
Side Dishes
Pair these macaroons with a fresh cup of coffee, a rich espresso, or a creamy chai tea latte. Their sweetness beautifully complements the slight bitterness of coffee or aromatic spices in tea, making each bite a blissful experience.
Creative Ways to Present
For a stunning dessert platter, arrange your macaroons alongside fresh berries and mint leaves. You can also sandwich two macaroons with a dollop of whipped cream or chocolate ganache in the middle for fancy coconut macaroon sandwiches that will delight guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover macaroons in an airtight container at room temperature. They’ll stay fresh and chewy for up to one week, perfect for nibbling anytime without losing their signature texture and flavor.
Freezing
If you want to make these ahead of time, freeze the cooled macaroons in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They freeze wonderfully for up to three months and thaw quickly on the counter when you’re ready to enjoy.
Reheating
To revive slightly soft macaroons, give them a quick 5-10 second zap in the microwave or warm them gently in a low oven for a few minutes. This brings back that fresh-baked vibe with warm coconut aroma filling your kitchen again.
FAQs
Can I use unsweetened shredded coconut for this Coconut Macaroon Recipe?
You can substitute unsweetened shredded coconut, but keep in mind the total sweetness will be reduced. You might want to add a bit more sweetened condensed milk or a touch of sugar to balance the flavor.
Why do I need to whip the egg whites separately?
Whipping the egg whites to stiff peaks incorporates air into the mixture, creating a light, fluffy texture and helping the macaroons hold their shape while baking. It’s what makes the difference between a dense cookie and a perfect coconut macaroon delight.
Can I skip the chocolate dip?
Absolutely! The chocolate adds a lovely richness and contrast, but the macaroons are delicious on their own. You can also drizzle chocolate instead of dipping, or omit it for a naturally sweet treat.
How do I prevent my macaroons from sticking to the baking sheet?
Using parchment paper or a silicone baking mat is key to prevent sticking. Also, make sure to let the macaroons cool completely before attempting to remove them from the sheet.
Is this Coconut Macaroon Recipe gluten-free?
Yes! This recipe contains no wheat or gluten ingredients, making it a tasty treat suitable for those who avoid gluten.
Final Thoughts
Making this Coconut Macaroon Recipe is like inviting a burst of sunshine into your kitchen—simple ingredients come together to create a cookie that’s both comforting and exciting. It’s a fantastic treat to bake with loved ones or to share as a sweet surprise anytime you want to brighten someone’s day. Trust me, once you try these, they’ll become a beloved staple in your baking repertoire.
Print
Coconut Macaroon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully chewy and sweet Coconut Macaroons featuring shredded coconut, sweetened condensed milk, and fluffy egg whites, finished with a decadent semi-sweet chocolate dip. Perfect for coconut lovers seeking an easy, elegant treat.
Ingredients
Main Ingredients
- 1 14-ounce (396g) bag sweetened shredded coconut
- 2/3 cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 large egg whites, room temperature
Chocolate Coating
- 6 ounces semi-sweet chocolate chips or chopped bars (170g)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper to prevent the macaroons from sticking.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until the mixture is evenly blended.
- Beat Egg Whites: In a larger separate bowl, beat the egg whites on high speed until stiff peaks form, which should take about 3 minutes. This will give the macaroons their airy texture.
- Fold in Egg Whites: Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the whites. Mix just until fully combined.
- Scoop Macaroons: Using a 1½-tablespoon scoop, drop dollops of the mixture onto the prepared baking sheets, spacing each about 1 inch apart to allow even baking.
- Bake: Bake one sheet at a time for 20 to 25 minutes or until the tops and bottom edges turn golden brown. Remove from oven and allow to cool completely on the pan.
- Melt Chocolate: Place the semi-sweet chocolate chips or chopped bars into a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until smooth and fully melted.
- Dip or Drizzle: Dip the bottom of each cooled macaroon into the melted chocolate or optionally drizzle the chocolate over the tops. Place the chocolate-coated cookies back on the lined baking sheets.
- Set Chocolate: Let the chocolate set at room temperature for about 1 hour. Store the finished macaroons in an airtight container at room temperature for up to one week.
Notes
- You can use the entire can of sweetened condensed milk if you prefer a moister macaroon, but this will affect the texture slightly.
- Make sure egg whites are at room temperature for best volume when beating.
- For a dairy-free option, substitute sweetened condensed coconut milk and use dairy-free chocolate.
- Allow the macaroons to cool completely before dipping in chocolate to avoid melting and sogginess.
