These crunchy, golden and chewy coconut macaroons are ideal for their simplicity and texture, and you can have this treat on the table in 30 minutes or less.
Coconut Macaroons
A homemade batch of coconut macaroons will make you feel equal parts cozy and decadent. While there are lots of ways to make macaroons, we prefer this recipe for its simplicity and the cookies’ optimal texture. Follow the recipe to a tee and you’ll have crunchy, golden and chewy macaroons that will be ready to eat in just 30 minutes or less. Make a chocolate dipping sauce to go with it, and we can’t think of a better dessert.
Ingredients for Coconut Macaroons
- Sweetened shredded coconut: The coconut is this recipe’s key ingredient. If you want to have more control over the sweetness factor, feel free to use unsweetened shredded coconut. Just don’t use fresh coconut; it has too much liquid, which will make the macaroons soggy.
- All-purpose flour: The flour helps these cookies hold together in the oven. You could also use almond flour if you’d prefer.
- Salt:Â Salt enhances all the flavors of these macaroons.
- Fat-free sweetened condensed milk:Â This is a canned milk product from which water has been removed and sugar has been added; it’s a crucial ingredient here.
- Almond extract:Â Almond extract gives these macaroons a deliciously rich, nutty flavor.
Directions
Step 1: Combine the ingredients
In a bowl, toss the coconut, flour and salt. Stir in the milk and almond extract until blended. The mixture should be thick and sticky.
Editor’s Tip: If you have a stand or hand mixer, now’s the time to use it. But if you don’t have one, mixing by hand is fine.
Step 2: Prepare to bake
Drop the batter by level tablespoonfuls 3 inches apart onto lightly greased baking sheets.
Editor’s Tip: Prevent sticking by wetting your hands before shaping the batter.
Step 3: Bake and serve
Bake at 300°F until just golden brown, 18 to 22 minutes. Cool for two minutes before removing from the pans to wire racks.
Coconut Macaroons Variations
- Make a chocolate dipping sauce:Â Chocolate sauce really takes these macaroons to the next level. Make your own dipping sauce to accompany your coconut macaroons.
- Use dried fruit : Finely chop the fruit of your choice and mix it into the batter.
- Add honey:Â Particularly if you decide to use unsweetened coconut flakes, you can add a splash of sweetness with honey.
How to Store Coconut Macaroons
Keep the macaroons in an airtight container in the refrigerator. They’ll keep for up to four days.
Can you freeze coconut macaroons?
Yes. Let them cool completely, then store the macaroons in an airtight container, separating them by layers of parchment paper or aluminum foil. Before serving, let the macaroons come to room temperature.
Coconut Macaroons Tips
How do I make sure my coconut macaroon cookies have the right texture?
Completely blending the ingredients in Step 1 and strictly abiding by the cooking time will help ensure the ideal texture: crisp and golden on the outside, and chewy and soft on the inside.
Can I add egg whites to coconut macaroons?
We would not recommend adding egg whites to this recipe, though some other macaroon recipes do call for egg whites.
Is it possible to overbake coconut macaroons?
Yes, it’s possible to overbake macaroons, in which case they will dry out. Check them at the 18-minute mark and take them out as soon as they begin to look golden brown.
Coconut Macaroons
Prep Time
10 min
Cook Time
20 min
Yield
32 cookies
Ingredients
- 2-1/2 cups sweetened shredded coconut
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1-1/2 teaspoons almond extract
Directions
- In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
- Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 83 calories, 3g fat (2g saturated fat), 2mg cholesterol, 41mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama
Recipe Creator
