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Coconut Macaroons

Coconut Macaroons – Golden brown, sweet and toasty coconut macaroons with moist chewy centers.

Coconut Macaroons, Easter cookies, Holiday recipes
Coconut Macaroons are a sweet tasty little treat made with coconut flakes – really simple recipe, but the results are rich, moist, and delicious! A perfect cookie for your Easter dessert table!

Toasty and crunchy on the outside, but chewy in the middle, these gluten free macaroons are made with just 5 ingredients that include:

  • sweetened coconut flakes
  • sweetened condensed milk
  • pure vanilla extract
  • egg whites
  • and salt

Melted dark chocolate is optional.

how to make macaroons, classic coconut Macaroons, Easter desserts

There is one thing I have yet to share with you. I need to tell you this now. Sundays are my ‘Eat Whatever the Heck You Want’ days. I treat it as a holiday. 

On this one particular Sunday morning, I made my morning coffee and before sitting down to sip it, I took out a couple of eggs and coconut flakes, and set them on the counter. I sipped my coffee while scrolling down my Facebook feed, laughed at a few memes, and then got to work.

Coconut Macaroons batter

I had one little hiccup at the beginning; I wasn’t sure if I was going to make my Black and White Meringue Cookies, OR what you see in front of you. Obvi, The coconut macaroons won. NOT to be confused with macarOns. The French little guys.

HOW TO MAKE COCONUT MACAROONS

  1. We start by combining coconut flakes, sweetened condensed milk, and vanilla in a mixing bowl.
  2. We will also combine egg whites and salt in our mixer’s bowl and whip until medium-firm peaks form.
  3. The egg whites mixture will be folded into the coconut flakes mixture and rounded tablespoonfuls of the combined ingredients will be transferred to a parchment lined baking sheet.
  4. We are going to bake these cookies at 325F for about 25 minutes, or until toasty and golden brown.
  5. Optionally, after the cookies have completely cooled, you can dip the bottoms in melted dark chocolate and pop in the fridge for 5 to 10 minutes, or until chocolate is set.

whipping egg whites, melted chocolate

NOTES:

  • There are lots of ways you can tweak your batch of coconut macaroons. You can add some nuts, or maybe even dried fruits. You can also dip them in white chocolate, and if you do not like them toasted, pull them out of the oven at around 15-ish minutes, or just when they start to turn a golden brown.
  • Another idea is to make these ahead of time and freeze in an airtight container for up to 3 months.
  • You can also store the coconut macaroons in an airtight container for up to 5 days at room temperature.

Coconut Macaroons recipe, Holiday cookies

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ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

5 from 1 vote
Coconut Macaroons - Golden brown, sweet and toasty coconut macaroons with moist chewy centers.
Classic Coconut Macaroons
Prep Time
10 mins
Cook Time
25 mins
Total Time
30 mins
 

Golden brown, sweet and toasty coconut macaroons with moist chewy centers. A sweet tasty little treat made with coconut flakes. Really simple recipe, but the results are rich, moist, and delicious!

Course: Dessert/Cookies
Cuisine: American
Servings: 16 Cookies
Calories: 195 kcal
Ingredients
  • 14 ounces sweetened coconut flakes
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 egg whites , room temperature
  • 1/4 teaspoon salt
  • melted dark chocolate, for dipping optional
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, combine the coconut, condensed milk, and vanilla; set aside.

  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer; beat until they make medium-firm peaks.
  4. Gently fold the egg whites into the coconut mixture.

  5. Drop the batter onto sheet pans lined with parchment paper using an ice cream scoop.

  6. Bake for 20 to 25 minutes, or until golden brown.

  7. Transfer cookies to cool on a cooling rack.

  8. Optionally, once the cookies are cool, dip the bottoms in melted dark chocolate; set them face down on a wax lined baking sheet and place in the fridge for 5 to 10 minutes, or until chocolate is set.

  9. Serve.
Recipe Notes

NOTES:

  • You can tweak your batch of coconut macaroons by adding some nuts, or maybe even dried fruits. You can also dip them in white chocolate, and if you do not like them toasted, pull them out of the oven at around 15 minutes, or just when they start to turn a golden brown. 
  • Make the cookies ahead of time and freeze in an airtight container for up to 3 months. 
  • You can also store the coconut macaroons in an airtight container for up to 5 days at room temperature.

WW FREESTYLE SMART POINTS: 11

Adapted from: Ina Garten

Nutrition Facts
Classic Coconut Macaroons
Amount Per Serving (1 Cookie)
Calories 195 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Cholesterol 8mg 3%
Sodium 144mg 6%
Potassium 187mg 5%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 22g
Protein 3g 6%
Vitamin A 1.3%
Vitamin C 0.8%
Calcium 7.3%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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52 Responses
  1. Wow! I made These Macaroons Last night.
    They are so delicious and incredibly easy.
    Moist, crisp outer, and so so good.
    I couldnt resist and had a macaroon with my coffee this morning.
    I am going to make another batch today to keep in the freezer. That good!
    Great recipe. Easy ingredients, actually had everything on hand.

  2. Lefty

    I really don’t like that girl who had the muffin. I hope she became an unpopular outcast. Is that wrong? Regardless, that was a good story …

    And these look absolutely delicious – both the macaroons and the muffins.

  3. I also have a weekend day where I “eat what I want” (without eating the whole cheesecake!) It’s necessary for sanity. And this is an Ina Gerten recipe – so it’s has be good. And judging by those inviting photos – theyare so very good. And very good for the spirit.

  4. Sundays used to be my “eat whatever I want day” until I got engaged. Now they are my “OMG I HAVE TO FIT INTO A WEDDING DRESS, HOW MANY WORKOUTS CAN I FIT INTO 24 HOURS!” day. haha. but these look Absolutely fabulous.

  5. I just love coconut macaroons. They are pure indulgence. I don’t make them often because I am really the only coconut lover in the house and I would eat every single one of them – probably all in the same day. But, hey, maybe I will make them on Sunday!!

  6. Macaroons are SO yummy! Really, they aren’t ALL that bad for you either considering egg whites. Its the coconut that would get ya! 😉 I probably would have done the muffin myself, because I’m a muffin/coffecake girl at heart….but would not turn your cookies away at all if they were offered!

    I like your eat anything you want on Sunday. I kind of let looser on the weekends myself too….but I normally don’t go overboard much either when I “allow” it! Guees its habit to behave for the most part! Thanks for visiting my blog!

  7. I think coconut macaroons were the firs macaroons I ever tried….your version looks so very very good! I would love a few of those right now , they would be perfect with my coffee!
    Cheers
    Dennis

  8. I luv Coconut Macaroons and if I made a batch of these would eat the whole thing myself! This is something I need to make when sharing/sending it to family members or when my Mom visits so we can both enjoy these sweet confections together. Wish I had a couple to snack on right now! 😉

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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