Coconut Macaroons

Coconut macaroons are the perfect sweet treat: chewy on the inside, crisp on the outside, and bursting with coconut flavor. These easy-to-make cookies require only a handful of ingredients, making them an ideal dessert for any occasion. Whether you dip them in chocolate or enjoy them plain, they’re guaranteed to be a crowd-pleaser. Let’s bake up a batch of these delightful bites!

Ingredients

• Sweetened Shredded Coconut (2 ¾ cups)
  The star of the recipe, providing the chewy texture and sweet, tropical flavor.
• Sweetened Condensed Milk (⅔ cup)
  Acts as the binding agent, adding sweetness and richness.
• Vanilla Extract (1 teaspoon)
  Enhances the coconut flavor with a hint of warmth.
• Egg Whites (2 large)
  Beaten to stiff peaks, they add structure and help create the signature texture.
• Salt (a pinch)
  Balances the sweetness and enhances the overall flavor.
• Chocolate (optional, 4 oz, melted)
  For drizzling or dipping, adding a decadent touch to the macaroons.

How to Make Coconut Macaroons

Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: Mix the Coconut Base
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until the mixture is evenly coated and sticky.

Step 3: Beat the Egg Whites
In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate them.

Step 4: Shape the Macaroons
Using a cookie scoop or your hands, form the mixture into small mounds (about 1-2 tablespoons each) and place them on the prepared baking sheet, spacing them about 1 inch apart.

Step 5: Bake to Perfection
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown. Keep an eye on them during the last few minutes to avoid over-browning.

Step 6: Cool and Optional Chocolate Dip
Let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, melt the chocolate in a microwave or double boiler and dip the bottoms of the macaroons or drizzle it over the tops. Let the chocolate set before serving.

Equipment Needed

• Mixing bowls
• Electric mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or spoon

Frequently Asked Questions

Can I use unsweetened coconut?
Yes, but the texture and sweetness will differ. If using unsweetened coconut, consider adding a little extra sweetened condensed milk or a few tablespoons of sugar to balance the flavor.

What’s the difference between macaroons and macarons?
Macaroons are coconut-based cookies, while macarons are delicate French sandwich cookies made with almond flour and meringue.

How should I store coconut macaroons?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.

Can I make these dairy-free?
Yes! Use dairy-free sweetened condensed milk and ensure any chocolate you use is dairy-free.

Why did my macaroons spread too much?
This can happen if the mixture is too wet. Make sure you’re measuring ingredients accurately and don’t skip the egg whites, as they help hold the shape.

What’s the best way to melt chocolate for dipping?
Use a microwave in 20-second intervals, stirring between each, or melt it in a double boiler over simmering water for a smoother finish.

Can I add extra flavors?
Absolutely! Try adding almond extract, orange zest, or mini chocolate chips to the coconut mixture for a fun twist.

Conclusion

Coconut macaroons are a simple yet elegant treat that’s perfect for any occasion. Whether you make them plain or add a drizzle of chocolate, they’re guaranteed to be a hit. I hope you enjoy this recipe as much as I do! Don’t forget to share it on Facebook or save it to Pinterest for your next baking adventure. Happy baking!