Best Coconut Macaroon Recipe

Coconut Macaroon Recipe: A Sweet, Chewy Delight

Coconut macaroons are the perfect combination of crispy edges and chewy, moist centers. They are simple yet elegant, making them a crowd-pleasing treat for any occasion. Whether you're baking for a holiday gathering, a potluck, or just a personal craving, these golden little bites of coconut goodness will never disappoint.

Unlike the delicate French macaron, coconut macaroons are rustic, easy to make, and require no fancy techniques. With just a handful of ingredients and a few easy steps, you’ll create a delicious batch of these classic treats that look as good as they taste. In this step-by-step guide, I’ll show you how to make coconut macaroons that are perfectly sweet, chewy, and oh-so-irresistible.

Let’s get started!

Why You’ll Love This Recipe

Easy to Make: No need for mixers or special tools—just mix, scoop, and bake.
Few Ingredients: Only a handful of pantry staples are required.
Naturally Gluten-Free: Perfect for those avoiding gluten without compromising flavor.
Perfect for Gifting: These macaroons store well and make beautiful homemade gifts.
Endlessly Customizable: Dip them in chocolate, drizzle caramel, or add flavors like almond and citrus zest.

Ingredients

Here’s what you’ll need to make about 20 coconut macaroons:

3 cups sweetened shredded coconut
4 large egg whites
¾ cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
¼ teaspoon salt

Optional for Dipping or Drizzling:

6 ounces semisweet or dark chocolate, melted

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheet

Start by preheating your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the macaroons bake evenly without over-browning on the bottom.

Step 2: Mix the Coconut Mixture

Whisk the Egg Whites:
In a large bowl, whisk the egg whites until they’re frothy. You don’t need to beat them into stiff peaks—just a light frothiness is enough.
Add the Sugar, Vanilla, and Salt:
Add the granulated sugar, vanilla extract, almond extract (if using), and salt to the egg whites. Whisk until the sugar is mostly dissolved and the mixture looks glossy.
Combine with Coconut:
Stir in the shredded coconut using a spatula or wooden spoon. Make sure the coconut is evenly coated with the egg white mixture. The batter will look sticky and moist—this is exactly what you want.

Step 3: Scoop the Macaroons

Use a small cookie scoop or a tablespoon to scoop out heaping mounds of the coconut mixture.
Place the mounds onto the prepared baking sheets, spacing them about 1 inch apart.
Use your fingers to gently shape the macaroons into neat, rounded piles if needed. Don’t pack them too tightly—they should have some texture.

Step 4: Bake the Macaroons

Place the baking sheets in the preheated oven and bake for 20-25 minutes, or until the tops and edges of the macaroons turn golden brown.
Keep an eye on them, especially during the last few minutes, as coconut can burn quickly.

Step 5: Cool the Macaroons

Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes.
Transfer them to a wire rack to cool completely.

At this point, the macaroons are delicious as-is, but for an extra touch of indulgence, you can dip or drizzle them with chocolate.

Step 6: Optional Chocolate Dipping

Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate in 15-20 second intervals, stirring between each burst until smooth and glossy.
Dip the Macaroons:
Once the macaroons are completely cool, dip the bottoms into the melted chocolate. Let any excess drip off. Place the dipped macaroons back onto the parchment-lined baking sheet.
Drizzle for Extra Flair:
If you prefer, use a spoon or piping bag to drizzle melted chocolate across the tops of the macaroons for a decorative touch.
Let the Chocolate Set:
Allow the chocolate to set at room temperature or place the macaroons in the refrigerator for 15-20 minutes until the chocolate hardens.

Tips for the Perfect Coconut Macaroons

Use Sweetened Shredded Coconut: This adds moisture and sweetness. Unsweetened coconut won’t produce the same chewy texture.
Don’t Skip the Salt: A pinch of salt balances the sweetness and enhances the flavors.
Avoid Overbaking: Remove the macaroons as soon as they’re golden. Overbaking will make them dry and crumbly.
Egg Whites Only: Make sure there’s no trace of yolk in the egg whites, as this can interfere with their ability to bind the coconut together.
Customize with Flavors: Try adding citrus zest, cinnamon, or a splash of rum extract for a unique twist.

Storing and Freezing

To Store:

Keep the macaroons in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them for up to a week.

To Freeze:

Place the macaroons in a single layer in a freezer-safe container. Separate layers with parchment paper. Freeze for up to 2 months and thaw at room temperature before serving.

Why Coconut Macaroons Are a Classic Treat

Coconut macaroons are versatile, elegant, and timeless. They’re naturally gluten-free, making them a fantastic option for those with dietary restrictions. Plus, they’re quick to whip up and perfect for last-minute guests or sweet cravings. Whether served plain, dipped in chocolate, or dressed up with sprinkles, they’re always a hit.

Conclusion

This coconut macaroon recipe strikes the perfect balance between simplicity and indulgence. With crispy golden edges and a soft, chewy center, these little treats are sure to impress anyone who takes a bite. Best of all, they’re easy to customize, store well, and look like they took far more effort than they actually did.

So, grab that bag of coconut, whip up a batch, and share the sweet joy of homemade coconut macaroons with your family and friends. Happy baking!