These toasty coconut macaroons with moist, chewy centers are an every-occasion dessert with subtle tropical vibes. They’re dipped in dark chocolate for an extra indulgent, timeless treat!
You’ll be swapping out your usual baking projects for this simple coconut macaroons recipe, perfect for welcoming spring and adding a sweet touch to your Easter celebrations. Light, fluffy, and irresistibly golden, these treats are a festive favorite that will brighten up any dessert table.
Why I Love This Coconut Macaroons Recipe
- Easy. As long as you get the egg whites right, the rest is as easy as pie.
- Classic. Crispy macaroons are a timeless sweet treat everyone loves, especially when dipped in chocolate.
- Tropical. The coconut based gives them a bit of a tropical flavor profile, making them stand out from other desserts.
- Versatile. Dip them in white chocolate, add cranberries, or make them colorful. You’re in charge!
Macaroons vs Macarons
Macaroons are a shredded coconut-based cookie or dessert. The egg whites in the mixture are whipped until you get medium-firm peaks, and then everything is folded in. Once scooped, they’re baked until golden. Macarons, on the other hand, are complex almond flour-based sandwich cookies. They’re also made with meringue, but nailing them is every expert baker’s dream because they’re a bit difficult to get right.
Recipe Ingredients
This coconut dessert is perfect for using up leftover condensed milk and a carton of egg whites. Scroll to the recipe card at the bottom of the post for exact amounts.
- Sweetened coconut flakes – Unsweetened is great too.
- Sweetened condensed milk – Don’t swap this for sugar, honey, or any other sweetener.
- Vanilla extract – Feel free to use almond extract.
- Egg whites – Carton egg whites are perfect for this.
- Salt – Kosher salt is best.
- Dark chocolate – This is optional, for dipping. You can use a chocolate bar or chocolate chips.
How to Make Macaroons
This straightforward process involves mixing, shaping, and baking your way to perfectly chewy and golden treats. The key is to work quickly so the egg whites don’t deflate. Follow these steps for a batch of irresistible homemade coconut macaroons.
- Prep the mixture. Preheat the oven to 325˚F. Mix the coconut, condensed milk, and vanilla extract in a bowl until smooth. Set it aside.
- Beat the eggs. Use a hand-mixer to beat the egg whites in a bowl over high speed. Beat them until you get medium-firm peaks. Fold in the coconut.
- Scoop them. Use an ice cream scoop to drop the mixture into a parchment-lined baking sheet. Leave 2-3″ space between them.
- Bake them. Pop the tray into the oven for 20-25 minutes or until golden brown. Remove them from the oven and set them aside to cool.
- Dip them in chocolate. Grab the macaroons and dip the bottoms into melted chocolate, setting them down on a wax paper-lined baking sheet. Refrigerate them for 5-10 minutes or until the chocolate sets. Enjoy!
Tips & Variations
- Act quickly. Once you whip the egg whites, you need to work quickly to bake the macaroons. Letting the mixture rest will only deflate the meringue and cause the macaroons to spread.
- Watch the temperature. Get the eggs and condensed milk down to room temperature before you start working on the recipe. It’s harder to mix everything when they’re cold because you have to add more air into the mixture.
- Swap the chocolate. If you don’t like dark chocolate, you can go for milk, bittersweet, or white chocolate instead.
- Use add-ins. Stir 1/2 cup chopped pecans, almonds, dried cranberries, or chocolate chips into the mixture for more texture.
- Make them seasonal. Add 1-2 drops of your favorite food coloring depending on the occasion for an extra colorful dessert.
- Coat them completely. Why stop at a chocolate-dipped bottom? Submerge the entire macaroons in chocolate for more of that chocolatey snap.
Proper Storage
The macaroons need to be fully cooled before you store them in an airtight container and keep them on the counter, away from direct heat and sunlight, for up to 5 days. You could also keep them refrigerated for up to 7 days. Keep them away from strong-smelling foods like onions so that they don’t absorb any odors. To freeze, wrap them in plastic wrap twice. Transfer them to a freezer-friendly bag or container and freeze for up to 3 months. Set them on the counter for 15 minutes to thaw before digging in.
More Coconut Desserts To Try
Coconut Macaroons
Ingredients
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 egg whites, at room temperature
- ¼ teaspoon salt
- melted dark chocolate, for dipping, optional
Instructions
- Preheat oven to 325˚F.
- In a large mixing bowl, combine the coconut flakes, condensed milk, and vanilla; set aside.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer; beat until medium-firm peaks form.
- Gently fold the egg whites into the coconut mixture.
- Using an ice cream scoop drop the batter onto sheet pans lined with parchment paper.
- Bake for 20 to 25 minutes or until golden brown.
- Transfer the cookies to a cooling rack and let cool.
- Optionally, once the cookies are cool, dip the bottoms in melted chocolate, set them face down on a wax-lined baking sheet, and place them in the fridge for 5 to 10 minutes or until the chocolate is set.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
