What type of coconut works best for making coconut macaroons?

Sweetened shredded coconut is ideal for coconut macaroons because it provides moisture and stickiness that help the cookies hold their shape. You can use unsweetened coconut if you increase the egg whites and sugar slightly, but this might result in drier macaroons.

How do I prepare the coconut before mixing it into the macaroon batter?

For better texture and uniformity, pulse shredded coconut in a food processor a few times to chop it into smaller pieces. If you don’t have a food processor, you can roughly chop it on a cutting board to avoid large, uneven flakes in the final cookie.

How long and at what temperature should coconut macaroons be baked?

Bake coconut macaroons at 325°F (163°C) for about 20 minutes. Bake until the edges and tops are lightly browned. Avoid baking longer than this to prevent the macaroons from drying out and becoming crumbly.

Can I freeze coconut macaroons or the dough to save them for later?

Yes, baked macaroons freeze well for up to 3 months and should be thawed overnight in the refrigerator before serving. The dough can also be frozen. When ready to bake, place frozen dough on the baking sheet without thawing first to maintain the proper shape.

What’s the difference between coconut macaroons and French macarons?

Coconut macaroons are chewy cookies made with shredded coconut and egg whites, featuring a crisp exterior. In contrast, French macarons are delicate sandwich cookies made with almond flour and meringue, characterized by their smooth, colorful shells and creamy fillings.

Coconut Macaroons Recipe With 5 Simple Ingredients

Name: Coconut Macaroons
Prep time: 40 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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 and 3/4 cups (about 385g) chopped sweetened shredded coconut; – Two 4-ounce (226g) semi-sweet chocolate bars, finely chopped; – about 1 cup aquafaba (chickpea brine) for plant-based binding; – Erythritol for lower calories; – Unsweetened coconut + extra sugar for custom sweetness

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 and 3/4 cups (about 385g) chopped sweetened shredded coconut

– Two 4-ounce (226g) semi-sweet chocolate bars, finely chopped

– about 1 cup aquafaba (chickpea brine) for plant-based binding

– Erythritol for lower calories

– Unsweetened coconut + extra sugar for custom sweetness

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Instructions

1-Pulse the coconut: Chop sweetened shredded coconut in a food processor for finer texture. Measure 4 and 3/4 cups after.

2-Preheat oven: Set to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.

3-Beat wet ingredients: In a large bowl, mix 4 egg whites, 1/2 cup sugar, 1 tsp vanilla, and 1/2 tsp almond extract until foamy and sugar mostly dissolves, about 1 minute. Do not over-beat.

4-Fold in coconut: Gently mix chopped coconut evenly. Keep it light to hold air.

5-Scoop portions: Drop 1.5 tablespoon mounds, spaced 2 inches apart. Use 1 tablespoon for smaller cookies.

6-Bake: 20 minutes, rotate pan halfway. Look for light brown tops and edges.

7-Cool: 10 minutes on sheet, then wire rack fully.

8-Optional dip: Melt chopped chocolate in microwave 15-second bursts. Dip bottoms, set on lined sheet at room temp or fridge.

Last Step:

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Notes

🥥 Use sweetened shredded coconut for the best texture and flavor – unsweetened coconut will result in drier macaroons
🍫 Don’t over-beat the egg whites – they should be foamy but not stiff peaks to maintain the chewy texture
⏰ Make the dough up to 3 days ahead and refrigerate, or freeze for up to 3 months – bake from frozen for best shape retention

Author: Brandi Oshea
Prep Time: 20 minutes
Cooling Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 macaroon
Calories: 165
Sugar: 12g
Sodium: 45mg
Fat: 11g
Saturated Fat: 9g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg