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Sweet Coconut Macaroons

Jessica T. Brown
Sweet, chewy, and crisp coconut macaroons made with just five simple ingredients.
Naturally gluten and dairy free, these macaroons are quick to prepare, bake evenly, and optionally dipped in chocolate for extra indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 22 small cookies

Equipment

  • 1 Food Processor
  • 1 Electric Mixer (handheld or stand)
  • 1 Medium Cookie Scoop
  • 1 Baking Sheets (2 large)Silicone
  • 1 Baking Mats or Parchment pepar
  • 1 Thin Spatula
  • 1 Cooling rack
  • 1 Double Boiler or Microwave-safe bowl (optional, for melting chocolate)

Ingredients
  

  • 4 large egg whites at room temperature
  • 1/2 cup 100g granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 4 3/4 cups 385g sweetened shredded coconut, chopped or pulsed for finer texture
  • Optional: 8 ounces 226g semi-sweet chocolate, finely chopped for dipping

Instructions
 

  • 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.