Coconut Macaroons are easy to make and only require six ingredients. These delicious cookies are toasted golden brown on the outside while on the inside in the they are the perfectly soft and chewy.
There’s nothing quite like sinking your teeth into the decadent taste of coconut in this crispy-on-the-outside chewy-on-the-inside coconut macaroon recipe. Coconut is a favorite flavor of mine. I love the addition of it in these Hello Dolly Bars and this Ambrosia Salad. I think coconut adds just the perfect touch of sweetness.
What is the difference in a macaroon and a macaron?
I’ll admit I didn’t realize for a long time that these are two very different types of cookies. Macaroons are an easy to make drop style cookie that is made with shredded coconut and no flour. Macarons are a delicate sandwich style cookie. These French cookies are time consuming and labor intensive to make. So while the names are very similar the two cookies are very different.
How to make Coconut Macaroons (scroll down for full recipe):
- Unsweetened Coconut
- Sweetened Coconut
- Sweetened Condensed Milk
- Egg White
- Mixing bowls
- Electric Mixer or Stand Mixer
- Cookie Sheet
- Parchment Paper
- In a large mixing bowl stir together both types of coconut with the sweetened condensed milk and vanilla.
- In a mixing bowl with an electric mixer or with the whisk attachment of a stand mixer; beat the egg whites and salt until stiff peaks form.
- Once the eggs are stiff gently fold them into the coconut mixture
- Use a small cookie scoop or a generous teaspoon to drop cookie batter onto parchment lined baking sheet(s). Space the cookies apart generously. I recommend leaving about two inches between each one.
- Bake cookies in a preheated 325 degree oven for 20-25 minutes or until golden brown.
Variations and Substitutions:
- If you want your coconut macaroons to be sweeter, you can use all sweetened coconut. If you want it less sweet, use all unsweetened coconut. I think the mix of half and half is just right.
- You can dip the bottoms of the coconut macaroons in chocolate for a fun twist. Adding the chocolate add a slightly different flavor that reminds me of a Mounds candy bar. After dipping the cookies in chocolate place them in the fridge for 10-15 minutes so the chocolate can set.
Storing and Freezing:
Storing: These cookies are best stored in an air container at room temperature. They will remain safe to eat for up to 7 days.
Freezing: To freeze these cookies bake and cool completely then individually wrap them in plastic wrap. Then place in an air tight container for up to three months.
Thawing: To thaw remove container or desired number of cookies and place on counter until they reach room temperature.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
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- 1 cup unsweetened shredded coconut
- 1 cup sweetened shredded coconut
- ½ cup sweetened condensed milk
- ½ teaspoon vanilla
- 1 egg white room temperature
- ⅛ teaspoon salt
In a mixing bowl, stir together all the coconut, sweetened condensed milk and vanilla.
In a mixing bowl with an electric mixer or with the whisk attachment of a stand mixer; beat the egg whites and salt until stiff peaks form.
Gently fold the egg whites into the coconut mixture.
Using a small cookie scoop or a generous teaspoon, drop cookie batter onto parchment lined baking sheets about 2 inches a part.
Bake in a preheated 325 degree oven for 20-25 minutes or until golden brown.
You can dip the bottoms of the coconut macaroons in chocolate for an added flavor bonus - or even drizzle some over the top!
If you want your coconut macaroons to be sweeter, use all sweetened coconut. If you want it less sweet, use all unsweetened coconut. We found the mix of half and half just right!
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