Coconut Macaroons
Imagine biting into a cookie that is packed with the irresistible flavor of coconut. These little coconut macaroon treats are sweet, chewy, soft which literally melt in your mouth. My family and I love anything that has coconut in it, and these bite-sized treats are a family favorite. These are so easy to make, look so fancy and gluten free!
What makes coconut macaroons so special is their simplicity. They are made with just a handful of basic ingredients: shredded coconut, sweetened condensed milk, egg whites, and a pinch of salt. It’s the magic that happens when these come together that creates the chewy, coconutty goodness.
Let’s talk about their texture. They are different from your usual cookies. Crispy and golden on the outside, offering a delightful crunch with every bite. But inside, it’s a different story – soft, chewy, and bursting with coconut flavor.
While classic coconut macaroons are heavenly on their own, there’s room for creativity.
So, for one batch, I filled the macaroons with decadent chocolate.
The other batch I added some chocolate chips.
The next batch I rolled it in sprinkles.
And one batch I left it plain.
Other ideas include dipping them in melted chocolate, or drizzling them with caramel or adding a few drops of almond extract for a subtle nutty flavor.
Tips for Perfect Coconut Macaroons:
1- When baking, watch them carefully around the 20 minutes mark, since all ovens are different.
2- The edges will appear slightly brown which means it is done, even if the macaroons tops still look white.
3- Once baked they will feel very soft but as they cool, they start to firm up.
4- Any leftovers can be stored in an air-tight container and refrigerated. They taste amazing even when they are cold.
They are lovely as a sweet treat for your afternoon tea, a delightful addition to your dessert platter at a gathering, or a thoughtful homemade gift for a friend.
Coconut Macaroons
Ingredients
- 200 gm sweetened shredded coconut (coarse/fine)
- 200 gm unsweetened shredded coconut (coarse/fine)
- 1 can condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 egg whites (at room temperature)
- 4 tablespoons sprinkles
- 1 tablespoons cocoa powder
- 2-3 tablespoons chocolate chips
Instructions
- Preheat the oven to 325F.
- Line a baking tray with parchment paper.
- In a large bowl mix both the shredded coconuts (sweetened & unsweetened), condensed milk, salt & vanilla extract.
- In another bowl, whisk the egg whites until it doubles in volume and soft peaks form. This may take 3-4 minutes in a stand mixer.
- Slowly FOLD the egg whites into the coconut mixture, making sure the egg whites do not deflate.
- This is your main coconut macaroon mixture.
Batch #1- Coconut macaroons with chocolate center
- From the main mixture, take out about 1/4 cup mixture and add 1 tablespoon cocoa powder to it, Stir gently again making sure not to deflate the mixture. (If the mixture feels dry, add 1/2- 1 teaspoon hot water).
- Make small balls of the chocolate mixture – about 1-2 teaspoon per ball.
- Scoop about 1 tablespoon from the main coconut mixture and wrap it around each chocolate ball made above. Place them on the baking tray.
- Dampen your fingers if it becomes too sticky to handle.
Batch #2- Coconut macaroons with chocolate chips
- From the main mixture, take out 3/4 cup and add chocolate chips to it. Again fold it gently.
- Scoop out roughly 1 tablespoon and place them on the baking tray.
Batch #3- Coconut macaroons with sprinkles
- From the main mixture, scoop out 1 tablespoon of the coconut mixture and roll it in sprinkles before placing them on the baking tray.
- You can leave some of them plain if you wish.
- Bake for 20 – 25 minutes or until you see the bottom edges are slightly browned. The top will not change color too much and will feel soft.
- Remove them onto a cooling rack and let them cool completely.
- They will firm up once they are cooled.
Notes
- Using sweetened AND unsweetened coconut helps balance the sweetness of the macaroons without making them overly sweet.
- Try to use one coconut which is coarsely shredded and another which is finely shredded. This will give a good texture to the macaroons.
- Egg whites must be at room temperature.
- While one batch is baking, keep the mixture bowl in the fridge. If left outside, it will soften too much and the macaroons will not hold their shape and spread out while baking.
- Using an ice cream scooper will be easier when scooping the mixture. If getting the mixture out of the scoop is difficult, very lightly grease the scooper. The mixture will immediately plop out.
- Keep a close eye as you put in the next batch in the oven. Since the oven is quite hot it will take 1- 2 minutes less than the previous batch.
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