This Coconut Macaroons recipe stands out for its simplicity and wholesome ingredients, creating a naturally gluten-free and dairy-free treat that’s both satisfying and nutritious.
With egg whites providing a good source of lean protein and shredded coconut offering healthy fats and fiber, these macaroons balance indulgence with health benefits.
The recipe avoids heavy sugars and butter, making it lower in saturated fat than traditional cookies.
Its quick 15-minute prep time and straightforward instructions make it perfect for everyday cooking or last-minute dessert needs.
Plus, optional chocolate dipping adds a decadent touch without complicating the process.
These macaroons hold their shape well thanks to finely chopped coconut, making them ideal for sharing or meal prep, and they stay fresh for days, supporting easy snack options.
Must-Have Tools for Perfect Results:
Food Processor
Essential for pulsing the shredded coconut into finer pieces, this tool ensures your macaroons hold together with a compact, chewy texture. Beyond this recipe, a food processor speeds up chopping, slicing, and mixing tasks, a true kitchen multitasker.
Electric Mixer (Handheld or Stand)
Quickly whips egg whites and sugar to the perfect foamy consistency without overbeating, critical for the light texture of the macaroons. It’s indispensable for baking and whipping tasks at home.
Medium Cookie Scoop
Guarantees uniform cookie sizes for even baking and professional presentation. This tool simplifies portioning and saves time in cookie-making and other batch cooking.
Silicone Baking Mats or Parchment Paper
Prevents sticking and promotes even baking, protecting your baking sheets and making cleanup effortless. These mats are reusable and perfect for all types of baked goods.
Thin Spatula
Helps easily release delicate macaroons from baking sheets without breaking them, and is versatile for flipping, scraping, and spreading in everyday cooking.
Coconut Macaroons
Ingredients
Equipment
Method
- Prepare the Coconut Texture: Start by preparing your shredded coconut for the best macaroon texture. Place the sweetened shredded coconut into a food processor and pulse it a few times, just enough to break the larger flakes into smaller, finer pieces. This step helps your macaroons bind tightly and hold their shape during baking. If you don’t have a food processor, spread the coconut on a large cutting board and use a sharp knife to roughly chop it into smaller bits. Measure out 4 and 3/4 cups of the processed coconut to use in the recipe. This preparation ensures a chewy interior with a crisp edge.
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). While the oven warms, line two large baking sheets with parchment paper or silicone baking mats. This non-stick surface prevents the macaroons from sticking and promotes even baking. Set the prepared baking sheets aside for easy access when your batter is ready.
- Whip the Egg Whites and Sugar: In a large mixing bowl, add the 4 room-temperature egg whites. Using either a handheld electric mixer or a stand mixer fitted with a whisk attachment, begin beating the egg whites on medium-high speed. Slowly add the granulated sugar while continuing to whip, along with the vanilla and almond extracts. Beat the mixture just until it becomes foamy and the sugar is mostly dissolved—this usually takes about one minute. Avoid over-whipping, as you want the mixture light and airy but not stiff.
- Fold in the Coconut: Gently fold the prepared shredded coconut into the egg white mixture using a large spatula or spoon. Be sure to evenly distribute the coconut without deflating the foamy egg whites. The goal is to coat the coconut thoroughly so that the mixture holds together but remains light and moist. Take your time with this step to avoid overmixing.
- Portion the Macaroon Batter: Using a medium cookie scoop or a spoon, carefully scoop out approximately 1.5 tablespoons (about 30 grams) of the batter for each macaroon. For smaller cookies, use 1 tablespoon (18–20 grams) per portion. Place each scoop on the prepared baking sheets, leaving at least 2 inches of space between each to allow for slight spreading during baking. Uniform sizing ensures consistent cooking and an attractive final presentation.
- Bake to Perfection: Place the baking sheets in the preheated oven. Bake the macaroons for about 20 minutes, or until the edges and tops turn a delicate golden brown. To ensure even baking, rotate the pans halfway through the cooking time. Keep a close eye on the cookies toward the end, as overbaking can dry them out or cause them to brown too much.
- Cooling the Macaroons: Once baked, remove the trays from the oven and allow the macaroons to cool on the baking sheets for 10 minutes. This resting time helps the cookies firm up and makes them easier to handle. Then, use a thin spatula to carefully lift the macaroons off the parchment or silicone mat and transfer them to a wire rack. Cooling completely on the rack prevents sogginess and preserves the macaroon’s crisp exterior.
- Optional Chocolate Dip: If you want to add a chocolate coating, melt the finely chopped semi-sweet chocolate either in a double boiler or in the microwave. For the microwave method, heat in 20-second intervals, stirring thoroughly between each until smooth and fully melted. Dip the bottom or sides of each cooled macaroon into the melted chocolate, then place them back onto the parchment-lined baking sheets. Allow the chocolate to set either by refrigerating the trays or leaving them at room temperature until firm.
- Storage and Serving: Store the finished macaroons in an airtight container. They will stay fresh at room temperature for up to 3 days or refrigerated for up to one week. For longer storage, freeze baked macaroons or unbaked dough (tightly wrapped) for up to 3 months. Thaw frozen macaroons overnight in the refrigerator before serving or reheating gently if desired.
- Customization Tips: Feel free to customize your macaroons by gently folding in extras like dried cranberries, sprinkles, or chopped almonds before portioning and baking. These add-ins create unique flavors and textures while keeping the base recipe intact. Remember, avoid small nonpareil sprinkles as they can lose texture during baking.
Notes
- For a more compact macaroon, pulse the shredded coconut briefly in a food processor before measuring to break up larger flakes. If you don’t have a processor, roughly chop the coconut on a cutting board.
- Baking at 325°F ensures the macaroons develop a lightly golden exterior without drying out inside; rotate baking sheets halfway for even cooking.
- Use a medium cookie scoop or spoon to portion the batter evenly—this helps cookies bake uniformly and look professional.
- After baking, cool the cookies on the sheet for 10 minutes before transferring to a rack to prevent sticking and maintain shape.
- For a chocolate finish, melt chopped chocolate gently in short microwave bursts or over a double boiler, then dip cooled macaroons and let set.
- Macaroons keep well at room temperature for 3 days or refrigerated up to a week. Freeze baked or unbaked dough for up to 3 months; thaw overnight in the fridge.
- Unsweetened coconut can be used, but may result in drier cookies. If preferred, try increasing egg whites and sugar slightly to compensate.
- Customize your macaroons by folding in extras like dried cranberries, sprinkles, or almonds before baking for a fun twist.
Chef’s Secrets for Macaroon Success
To achieve perfectly textured coconut macaroons, one of the key secrets lies in the coconut preparation.
Pulsing the shredded coconut in a food processor before mixing creates a finer texture that helps the cookies hold their shape and stay moist inside.
Avoid over-beating the egg whites—just whip until foamy and the sugar dissolves, as over-whipping can make the batter too stiff and result in dry macaroons. Using room-temperature egg whites also improves volume and texture.
When baking, be sure to rotate the pans halfway through to promote even browning. For a professional touch, chill the baking sheets briefly before scooping to reduce spreading.
Lastly, allow the macaroons to cool fully before dipping in chocolate; this ensures a smooth coating that sets perfectly without melting the cookie.
Serving Suggestions to Elevate Macaroons
Coconut macaroons are incredibly versatile and pair beautifully with a variety of flavors.
Serve them alongside a cup of freshly brewed coffee or tea for an afternoon treat. For a festive touch, dip the macaroons in dark or white chocolate and sprinkle chopped nuts or dried fruit on top while the chocolate is still wet.
They also make a lovely accompaniment to tropical fruit salads or a scoop of vanilla ice cream for dessert.
For gifting, arrange macaroons in a decorative box with a ribbon for a homemade, thoughtful present.
These treats are equally delightful on their own or paired with rich, creamy cheeses like mascarpone or ricotta for a unique dessert experience.
Storage Tips for Freshness and Flavor
Proper storage is crucial to maintain the texture and flavor of your coconut macaroons.
Store them in an airtight container at room temperature if you plan to consume them within three days.
For longer freshness, keep them refrigerated, where they will stay good for up to one week. When refrigerating, allow the cookies to come to room temperature before serving to revive their chewiness.
Macaroons also freeze very well—both baked cookies and unbaked dough can be frozen for up to three months.
Wrap them tightly in plastic wrap and place in a freezer-safe container or zip-top bag.
Thaw frozen macaroons overnight in the refrigerator to retain their best texture and taste.
Frequently Asked Questions Answered Clearly
Q1: Can I use unsweetened coconut instead of sweetened?
Unsweetened coconut can be used, but the macaroons may turn out drier and less sweet. To balance this, consider increasing the sugar and egg whites slightly to add moisture and sweetness.
Q2: Why are my macaroons sticky on the bottom?
If the bottoms are sticky, it may be due to insufficient baking or cooling time. Ensure you bake them until lightly golden and allow them to cool completely on the baking sheet before transferring. Using parchment or silicone mats also helps reduce stickiness.
Q3: Can I prepare the macaroon dough ahead of time?
Yes, you can make the dough up to three days in advance. Keep it covered tightly in the refrigerator until ready to bake. This is great for meal prepping or planning ahead for gatherings.
Q4: How do I melt chocolate without burning it?
Melt chocolate slowly in short bursts using a microwave or over a double boiler. Stir frequently to distribute heat evenly. Removing it from heat while still slightly solid will allow residual warmth to finish melting without burning.
Q5: Are these macaroons gluten-free and dairy-free?
Yes, this recipe is naturally gluten-free and dairy-free, making it suitable for many dietary needs. Just ensure any added toppings like chocolate or sprinkles also meet your dietary requirements.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.