I can’t necessarily pinpoint when I had my first coconut macaroon, but what I can tell you without doubt, is that it must have been a joyous day…
Coconut macaroons, when made correctly, are moist and chewy on the inside, while the outside has this brilliant toasted crunch. Drizzle some chocolate ganache on top, and you’ll have yourself a delightful little treat that should taste VERY similar to a Hershey’s Mounds bar. And the best part? Coconut macaroons are 100% gluten free!
These macaroons are exceptionally easy to make. For starters, you only need 5 simple ingredients (6 if you want to get a little fancy… see recipe notes below!) that you likely will already have in your pantry. And although a standing or hand mixer will certainly make the process easier, you actually don’t even need one and can absolutely mix these ingredients by hand!
Storing Your Macaroons: This coconut macaroon recipe stores exceptionally well. Depending on how long you plan to have them on hand, they will stay fresh for WEEKS or even MONTHS!
If your goal with baking these is to eat them within a couple days, then placing them in an air-tight container on your kitchen counter will be just fine. However, if you plan on indulging or serving them within a 2-3 week period, storing them in an air-tight container in the fridge will be your best bet. Either way, an air-tight container is the key to ensuring your macaroons don’t dry out and retain their freshness token.
The other thing to note is that this recipe also holds very well in the freezer!
Again, just make sure you place them in an air-tight container, and before enjoying them, give them about 45 minutes to an hour once you take them out of the freezer to bring them back to room temperature before indulging!
I hope you enjoy this recipe, and if you try it, let me know what you think in the comments section below! Happy baking!
THE BEST Coconut Macaroon Recipe
Total Time: 40-50 minutes
Servings: approx. 30 macaroons
Keywords: coconut macaroons, macaroons, chocolate, best coconut macaroons
- 6 large egg whites
- 1 cup sugar
- 1/4 teaspoon salt
- 1 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, see instructions)
- 2 14-ounce bags of shredded coconut
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined.
- NOTE: I like to add a bit of almond extract to my macaroons. If you don’t have any almond extract on hand, you DON’T have to use it! Just add in an extra 1/4 teaspoon of vanilla extract in its place!
- Once mixture is combined, fold in the coconut.
- At this point, you’ll want to leave the mixture alone to set for about 20-30 minutes. (reference recipe notes below for more information about this step!)
- Using a cookie scoop, scoop the coconut mixture about 1 1/2 inches apart onto the baking sheet.
- When scooping, make sure to pack the coconut mixture tightly into the scoop. Packing in the mixture tightly will help to ensure the macaroon keeps its shape during the baking process. Once tightly packed, release from the scoop and onto the baking sheet. If you see it lose its shape, just use your fingers to help mold it back into a macaroon shape.
- Bake until golden brown around the edges and on top, about 20 to 25 minutes.
- Let cool for about 20 minutes on the baking sheet to come to room temperature.
- Per my recipe notes below, I let my baking sheet cool to room temp, then will place the entire sheet in my freezer. Once the macaroons freeze, they are MUCH easier to remove from the parchment paper.
Let your coconut macaroon mixture rest for 20-30 minutes. I’ve found that when I immediately start spooning the macaroon mixture onto my baking sheet and bake them right away, they bake into perfect mounds on top with a caramelized ooze at the bottom of the cookies (kind of like a sunny-side-up egg). However, when I let the mixture sit and rest for a short time, I do not experience this issue! Or at least not as bad! If you DO see this happen with your macaroons, fret not… you can just trim the excess caramelization right off.
Make sure that absolutely NO egg yolk is present in your mixture.
Once you place your macaroons into the oven, make sure to keep watch after the 20 minute mark. Over-baking leads to a dry cookie, and no one likes a dry cookie. Wait until your macaroons are golden brown in color, then remove immediately.
A cookie scoop will be your best friend. This enables you to control the cookie’s size. I’ve used the Wilton brand for years with no issue.
Don’t forget to use parchment paper (not wax paper) or you will never get the macaroons off your baking sheet.
After removing the macaroons from the oven, I let my baking sheet cool to room temperature. Once you can handle, place the entire baking sheet in your freezer for about 30 min so that you can remove the cookies easier. They can (and will) be stubborn to get off, but I promise that IT CAN BE DONE!
For an added layer of taste, melt down some semi-sweet chocolate chips, and drizzle them over your coconut macaroons. If you’re a coconut/chocolate lover, you WILL NOT be disappointed!