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This easy Coconut Macaroons recipe has so much coconut flavor and they are just the thing for speedy holiday baking. These are a Christmas and Easter staple around my house!
I love macaroons—there’s something about the crispy, caramelized coconut and sugar on the outside and the soft, gooey coconut on the inside that simply makes them irresistible! There are only 6 ingredients in this macaroon recipe; it’s so simple and delicious that it’s ridiculous!
What is the difference between a macaroon and a macaron?
When I was doing my research for this post, I found that there is a lot of confusion surrounding this cookie!
Macaron vs Macaroon
There is a BIG difference between these 2 cookies. Macarons are French sandwich cookies made out of an almond meal, sugar and whipped egg whites with a ganache or jam filling (see the picture below of Macarons).
Macaroons are a drop cookie made with coconut, sweetened condensed milk, whipped egg whites, salt, and extracts.
Cook’s Note – Coconut Macaroons Recipe:
- Sometimes I like to kick these cookies up a notch by dipping the bottoms in chocolate! Here’s how:
- First, line a cookie sheet with parchment paper. Next, melt 8 ounces of semisweet chocolate in a heat-proof bowl. Then, place a macaroon on a fork and dip the fork into the melted chocolate and scrape off the excess chocolate from the bottom of the fork against the sides of the bowl before placing the dipped macaroon on the parchment paper. Repeat with the remaining macaroons and chocolate. Finally, chill the macaroons until the chocolate is set, about 15-30 minutes.
- These Macaroons will keep in an airtight container at room temperature for up to 30 days. Do note that they will lose their crispness the longer they sit.
- I do not recommend freezing cooked macaroons, but you can freeze the batter by preparing the recipe through step 5 below. Then, pop the scooped batter into the freezer for 1-2 hours, and then place the frozen batter balls into a ziplock bag and freeze until you’re ready to use them.
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- baking sheet
- silicone baking mat
- mixing bowls
- stand mixer
- rubber scraper
- 2-Tablespoon scoop
- wire rack
- 14 ounces sweetened shredded coconut
- 1 ¼ cups sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coconut extract
- 3 large egg whites at room temperature
- ¼ teaspoon salt
- Move the oven rack to the middle position and preheat oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper, and set aside.
- In a large bowl mix together the coconut, sweetened condensed milk, vanilla extract, and coconut extract.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until medium-stiff peaks form. Add the egg whites to the coconut mixture and fold in until no white streaks remain.
- Cover the mixture and chill for 45 minutes in the refrigerator.
- Use a 2-Tablespoon scoop to scoop the dough onto the prepared cookie sheets.
- Bake, roasting pans halfway through baking, about 20-25 minutes or until they are golden.
- Cool the cookies on the baking sheets for 3 minutes, and then move to a wire rack to cool completely about 30 minutes.