I tried coconut macaroons for the first time when I was in Asia. I became an instant fan of the great texture and the balanced sweetness. From that first bite, I would love to make it by myself at home.
I am an absolute fan of coconuts, so I basically polished off the entire box of these little cakes in a day! I eventually learned how to make these delicious snacks, and I’m here to let you in on some tips and tricks on how to make them.
Here’s a simple, step-by-step guide on how to make coconut macaroons. If you haven’t tried this one yet, give it a shot! You just might get yourself a new favorite dessert!
Macaroons vs Macarons: What’s The Difference?
Before we start cooking, I’d like to give you a lowdown on macaroons and macarons—two desserts that are different but often get confused because of their names.
Macarons <take note—single ‘o’> are the round, light, airy French meringue-based dessert. Macaroons <double ‘o’>, on the other hand, are composed of shredded coconuts usually cooked with sugar or condensed milk.
Here’s how to make the latter. Good luck!
Things You Need
Ingredients of Coconut Macaroons
- Dried, sweetened shredded coconut, 1 cup
- 2 large egg whites at room temperature
- Caster sugar, 1/5 cup
- Cream of tartar, ¼ teaspoon (or lemon juice)
- A pinch of salt (about 1/4 teaspoon)
- Vanilla or almond extract, 1 teaspoon (optional)
Step By Step Directions
1. Preheat the oven: Place the oven rack in the middle of the oven and preheat at 320°F for about 10 – 15 minutes. Make sure that you line the baking tray with parchment paper.
2. Whisk the egg whites, salt, sugar, and vanilla <optional>:
- Place the egg whites and salt into a mixing bowl. Switch an electric mixer or hand mixer on low speed and start beating the egg whites for about 1 minute until you can see large bubbles.
- Add ¼ tsp cream of tartar or lemon juice to the mixture and continue beating at low to medium speed for 1-2 minutes until the egg whites turn very foamy.
- While you are still beating, add sugar to the mixture, little by little and whisk until incorporated.
- When you have already added all of the sugar, raise the electric mixer to the highest speed and whip until the egg white turns to soft peak.
- Lower the speed to medium and continue whipping until the egg whites turn to stiff peak.
– Make sure that your egg whites come to room temperature before beating.
– The bowl and the whisk should be clean, dry and grease-free <even yolk-free>
3. Combine the coconut and egg white mixture: Divide the coconut into 3 portions and add each one in turn to the egg white mixture. Gently fold to combine coconut with the egg white before adding the extra portion of coconut.
– The more coconut we add, the drier mixture will be, so make sure to pay attention to the mixture when most of the coconut has been added.
– If you want your coconut macaroons to be light and crispy like meringue, don’t add too much coconut to the mixture and make them too dry then the cookies will be very tough and maybe too chewy.
– Stop adding coconut when the coconut is evenly moistened, and the mixture is still a little bit wet.
4. Shape the macaroons:
- Shape the coconut and egg white mixture into small balls about 1- 1 1/2-inches in diameter.
- If you want your cookies to get more crispy, gently press the cookie balls to flatten them a little bit.
- Put the macaroons onto the baking sheet, space an inch or so apart.
5. Bake the macaroons: Bake the macaroons on the middle rack of the oven at 320 deg F for 15-20 minutes until they turn golden brown.
* Pro Tips:
– For totally light, crispy macaroons inside out, reduce the heat to 212 – 230 degree F and continue baking for about 30 minutes more. This step will make your macaroons completely dry and crispy inside and out.
– If you prefer your macaroons to be crispy outside but chewy and soft inside, simply use more coconut flakes <10-20gr> and bake in shorter time <about 20 minutes is enough>.
6. Cool the macaroons: Take the macaroons out and let them cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
* Pro Tips:
For coconut macaroon variations, I suggest that you can dip or drizzle the baked macaroons with melted chocolate, or give your macaroons some fillings such as chocolate ganache, Nutella or fruit jam.
Thank You for Reading!
How did your recipe turn out? If you have any comments or suggestions, leave me a message in the comments below! I’m always excited to hear about what my readers have to say.
I would usually have coconut macaroons with coffee, but they’re also excellent as desserts, especially when you’ve just had a light meal. Feel free to experiment on different shapes, sizes, and sweetness levels—get creative!
Thanks for dropping by. Until the next recipe!