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Made with sweetened coconut flakes, egg whites, and just just a few other ingredients, these Coconut Macaroons are moist, chewy, and perfectly flavored. They’re wonderful for Passover and Christmas baking but might be enjoyed anytime.

The Best Coconut Macaroons Recipe

Making these coconut macaroons couldn’t be easier. You just mix the ingredients, simmer the mixture, cool, and bake. From start to complete, the entire process takes just over an hour and most of that point is hands-off.

This recipe makes classic macaroons with coconut but when you wish to get fancy, you possibly can add some slivered almonds, drizzle them with chocolate, or turn these into Easter Egg Nests.

Why You’ll Love These Macaroons with Coconut

• Only 6 ingredients. You’ll need shredded coconut, egg whites, sugar, and just just a few other pantry staples to make these coconut macaroons.
• Moist, chewy texture. These macaroons with coconut have the proper chewy texture. Plus they stay nice and moist, even after baking!
• Store well. Macaroons stay fresh for as much as two weeks within the fridge, so these are an ideal dessert to make prematurely.

Macaroon vs Macaron

Though spelled similar, macaroons and macarons are two entirely different cookies!

Macaroons are a coconut-based, sweet and chewy cookie with plenty of texture while macarons are a meringue-based delicate cookie that ranges in a big number of flavors and fillings.

What You’ll Need

This coconut macaroons recipe is made with just 6 ingredients. Scroll all the way down to the recipe card below for measurements.

• Egg whites – Make sure you use real eggs and separate the whites yourself. The egg whites within the carton are usually not ideal for this recipe.
• Granulated sugar
• Sweetened coconut flakes – I just like the Baker’s brand.
• Almond & vanilla extract – Using each extracts adds more depth to the flavour.
• Salt – Enhances the opposite flavors within the recipe.

Make Coconut Macaroons

Here’s an outline of the way to make these macaroons with coconut. Scroll all the way down to the recipe card for detailed instructions.

Combining the ingredients
Allowing the ingredients to chill

• Cook the ingredients. Mix the egg whites, sugar, and coconut over medium-low heat for 12 to Quarter-hour, until the mixture is sticky and moist.

Macaroons able to bake
Baked macaroons

• Cool. Stir within the almond and vanilla extracts. Let cool within the fridge for Half-hour.
• Bake. Scoop tightly packed tablespoonfuls on a baking sheet. Bake for 27 to Half-hour.

Suggestions for Success

• Use sweetened coconut. Sweetened coconut has a texture that’s already barely sticky and it lends extra sweetness to the cookies. Using unsweetened coconut would require adjusting the opposite ingredients to realize the appropriate texture.
• Stir incessantly. While the mixture is cooking, you’ll need to be stirring it incessantly to stop it from burning.
• Don’t overbake. Regulate your coconut macaroons as they bake to make sure they don’t burn. They ought to be golden brown but not burnt if you remove them from the oven.

Proper Storage

• Room temperature. You may store your macaroons with coconut in an airtight container on the counter for about 5 days.
• Fridge. To increase the shelf lifetime of your macaroons, place them in an airtight container within the fridge for as much as 2 weeks.

More Coconut Dessert Recipes

Prep: 35 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 20 minutes mins

Yield: 17 servings

Serving Size: 2 cookies

• In a heavy saucepan mix egg whites, sugar and coconut flakes and cook over medium-low heat, stirring incessantly until all of the ingredients mix together, about 12-Quarter-hour.

• The mixture ought to be sticky and moist, not dry.

• Remove from heat and stir within the almond and vanilla extracts. Put aside on a dish and let it cool within the refrigerator about Half-hour.

• Preheat the oven to 300F°.

• Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

• Bake 27-Half-hour or until golden.

Last Step:

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Serving: 2 cookies, Calories: 129 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 5.5 g, Cholesterol: 54.5 mg, Sodium: 74 mg, Fiber: 1 g, Sugar: 13.5 g