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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!
Difference between Macaron and Macaroon
When I was doing my research for this post, I found that there is a lot of confusion surrounding this cookie!
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).
What are macaroons?
Macaroons are a drop cookie made with coconut, sweetened condensed milk, whipped egg whites, salt, and extracts.
What you’ll need for this Macaroons Recipe
- 14 ounces of sweetened shredded coconut
- 1 ¼ cups sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coconut extract
- 3 large egg whites
- ¼ teaspoon salt
Cook’s Tools:
- baking sheet
- silicone baking mat
- mixing bowls
- stand mixer
- rubber scraper
- 2-Tablespoon scoop
- wire rack
How do you make Macaroons
- Preheat the oven to 325°F (165°C) and place the rack in the middle position. Line 2 baking sheets with silicone baking mats or parchment paper.
- Combine coconut, sweetened condensed milk, vanilla extract, and coconut extract in a large bowl.
- Use an electric mixer with a whisk attachment to beat egg whites and salt until medium-stiff peaks form. Gently fold the egg whites into the coconut mixture until no white streaks remain.
- Cover the mixture and refrigerate for 45 minutes.
- Scoop dough using a 2-Tablespoon scoop onto the prepared cookie sheets.
- Bake, rotating the pans halfway through, for 20-25 minutes or until the cookies turn golden.
- Allow the cookies to cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely for about 30 minutes.
Macaroon Recipe tips
- 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.
Macaroon Cookie Recipe storage
Store the macaroon cookies in an airtight container at room temperature for up to 5 days, or extend their freshness by refrigerating them for up to a week.
Do macaroons need to be refrigerated?
Macaroons are typically quite stable and can be stored at room temperature in an airtight container for several days, thanks to their relatively low moisture content and high sugar content.
Macaroon Recipe FAQs
Coconut macaroons have a distinct and rich flavor primarily characterized by sweetened shredded coconut. The sweetness of the coconut is balanced by the addition of sweetened condensed milk, which provides a creamy and indulgent taste.
The exterior of coconut macaroons is typically crispy and toasted, while the interior remains soft and chewy.
A typical homemade coconut macaroon can contain around 100-170 calories. The amount may vary in calorie content depending on the size and ingredients.
Soggy coconut macaroons are caused by one or more of the following:
Excess Moisture: Using too much moisture in the mixture.
Underbaking: Not baking them for the recommended time.
Improper Cooling: Taking them off the baking sheet too soon.
Storage Issues: Storing them in a humid environment or not sealing them properly.
Recipe Changes: Modifying the recipe with extra liquids.
Altitude/Humidity: Adapting for high altitude or humidity.
Coconut macaroons are enjoyed in various cultures worldwide and are not tied to a specific nationality. While the term “macaroon” has roots in different countries and languages, people from different backgrounds enjoy the coconut macaroon as a traditional treat, particularly during Jewish holidays like Passover.
Macaroons are generally a treat due to their high sugar and fat content. If you’re looking for a healthier dessert option, consider enjoying macaroons in moderation and balancing them with a diet rich in fruits, vegetables, whole grains, lean proteins, and other nutrient-dense foods.
If you’re seeking healthier alternatives, explore recipes that use natural sweeteners, incorporate whole-food ingredients, or offer portion-controlled versions. Always check ingredient labels, nutritional information, and consider your dietary preferences and health goals when determining whether macaroons fit your diet.
Disclosure: This post includes affiliate links.
Easy Recipe for Macaroons
Ingredients
- 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
Instructions
- 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.
Nutrition
Charlotte Moore says
Merry CHRISTmas!!!
Jillian says
Charlotte, Merry CHRISTmas to you as well!
Dannii says
These look really simple to make and they would make lovely Christmas gifts.
Erin says
I love desserts with coconut in them! These macaroons look so good, these are going on my holiday baking list.
Louise says
I love coconut! The tip about dipping the bottoms in chocolate is perfect! I’ll be doing this for sure.
Taylor W. says
Homemade macaroons are SO delicious! We love to make them for Christmas and Easter too!
Mike Hultquist says
I’ve never made macaroons before, but I’ve been looking around to give it a go. This is the recipe! I appreciate it!
Alina | Cooking Journey Blog says
I love how easy it is to make. Tasty holiday treats don’t need to be complicated!
Dayna says
YUM these macaroons are the BEST!
Devon Dougall says
These are going into my recipe box for gluten free recipes. Some folks I work with are g.f. and will enjoy these. I wish we had markets with displays like the macaron photo above! So pretty!
Jillian says
You’re so sweet, thank you!
RS says
Absolutely delicious and super easy!