Name: Coconut Macaroons Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large egg whites, room temperature; ½ cup (100g) granulated sugar; 1 teaspoon pure vanilla extract; ½ teaspoon almond extract; 4 ¾ cups (385g) chopped sweetened shredded coconut (see note); Optional: 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped

These Coconut Macaroons are a classic treat that’s easy to make and irresistibly delicious. Chewy, sweet, and packed with coconut flavor, they’re perfect for any occasion.

Why You’ll Love This Recipe

Simple Ingredients: These macaroons require only a few basic ingredients.
Easy to Make: With minimal effort, you can create these delightful treats.
Naturally Gluten-Free: Made without flour, these macaroons are naturally gluten-free.
Versatile: You can customize them with chocolate, sprinkles, or other flavors.

Ingredients

Here’s what you’ll need to make these delightful Coconut Macaroons:

Egg whites: At room temperature, provides structure and lightness.
Granulated sugar: Provides sweetness.
Pure vanilla extract and almond extract: Enhances the flavor.
Sweetened shredded coconut: The star ingredient, provides texture and flavor.
Semi-sweet chocolate (optional): For dipping or drizzling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Coconut Macaroons

Step 1: Prepare the Coconut

Pulse the shredded coconut in a food processor a few times to break it up into finer pieces. Measure 4 and 3/4 cups after pulsing. If you don’t have a food processor, roughly chop the coconut with a knife.

Step 2: Preheat and Prepare Baking Sheets

Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 3: Make the Macaroon Mixture

In a large bowl, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, about 1 minute. Fold in the chopped coconut until evenly moistened.

Step 4: Scoop and Shape

Using a medium cookie scoop or a spoon, scoop 1.5 tablespoons of the mixture and arrange on the prepared baking sheets, leaving at least 2 inches between each cookie.

Step 5: Bake

Bake for about 20 minutes, or until lightly browned around the edges and tops. Rotate the pan halfway through baking for even cooking.

Step 6: Cool

Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Step 7: Dip in Chocolate (Optional)

Melt the chopped chocolate in a double boiler or microwave. Dip each cooled macaroon in the melted chocolate and place back onto the baking sheets. Allow the chocolate to set.

Step 8: Serve and Store

Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Pro Tips for Making the Recipe

Pulse the coconut: Pulsing the coconut in a food processor creates a tighter, more compact macaroon.
Don’t over-beat the egg whites: Beat just until foamy and the sugar is mostly dissolved.
Use a cookie scoop: This ensures that all the macaroons are the same size and bake evenly.
Cool completely: Allow the macaroons to cool completely before dipping in chocolate.
Use a thin spatula: A thin spatula helps release the macaroons from the baking sheet.

How to Serve Coconut Macaroons

As a Treat: Enjoy these macaroons as a sweet treat any time of day.
With Coffee or Tea: Pair them with a cup of coffee or tea for a delightful snack.
As a Gift: Package them in a decorative box or bag for a thoughtful homemade gift.

Make Ahead and Storage

Make Ahead Instructions:

You can prepare the coconut macaroon dough up to 3 days in advance and refrigerate until ready to bake.

Freezing Instructions:

Macaroons, with or without chocolate, freeze well for up to 3 months. Thaw overnight in the refrigerator.

FAQs

Can I use unsweetened coconut?

Sweetened coconut is recommended for this recipe. Unsweetened coconut may result in dry macaroons.

Can I add other flavors?

Yes, you can add sprinkles, dried cranberries, or other flavors to the dough.

Can I use a different type of chocolate?

Yes, you can use dark chocolate, white chocolate, or other types of chocolate for dipping or drizzling.

Why are my macaroons sticky on the bottom?

The bottoms of the macaroons may be sticky. Use a thin spatula to help release them from the baking sheet.

There you have it! A delicious and easy-to-follow recipe for Coconut Macaroons that’s perfect for any occasion. Enjoy!