Coconut Macaroons
Not the sandwich cookie from France that is incredibly challenging to make but the easy to whip up cookie with coconut. These coconut macaroons are not only gluten free, nut free, and dairy free, but are fabulously delicious and addicting!
Quick Words From the Pastry Chef
Definitely not to be confused with French Macarons. These are pronounced mac-a-rooooons versus the French mac-a-rON. This simple three ingredient coconut macaroons recipe super easy to bake and something you can use leftover egg whites for as I always have a ton of leftover egg whites. Also, it’s a perfect gluten free and dairy free cookie recipe for those who live that gluten and/or nut and/or dairy free lifestyle whether by choice or by allergy.
The Origin of Macaroons
Coconut macaroons have a very old and interesting background. They actually date back to 8th or 9th century Italian monasteries and did not contain coconut but almond paste. The word macaroon comes from the Italian word “ammaccare” which means to crush as it had almond paste in it. From Italy, it was transported to France by sailors where it became refined. Since these delights only had almonds, sugar, and egg whites and no flour nor leavening agent, they were popular among Italians Jews during Passover.
Around the 19th century, coconut replaced the almonds as using coconut made it easier to make and transport. North America strongly took on this replacement when a bakery found themselves with a surplus and lovely excess of coconuts. Read all about it here!
Coconut Macaroon Ingredients
- Shredded Coconut: Sweetened coconut is most common in stores, but if you happen to only have unsweetened increase the sugar to 120g.
- Egg whites: Fresh or carton egg whites work just fine. If you’re not using leftover egg whites, and need something to do with those extra yolks, check out some of my egg yolk heavy desserts.
- Chocolate: This is optional but you can dip or drizzle dark chocolate for some chocolate coconut macaroons, especially around Christmas time.
Major Allergens Present: Eggs
** Please note that coconuts are classified as a tree nut according to the FDA, however most people with tree nut allergies can safely consume coconut. Please know your allergy before baking.
Equipment Needed
- Food processor: Used to break up the long strands of coconut. The long strands have a tendency to burn at the tips and make your macaroons fall apart easier because they’re not as compact-able. However, a food processor is optional and you can opt to not shred the coconut or use a knife and cutting board.
How to Make Coconut Macaroons:
What Are Coconut Macaroons Made Of?
Coconut macaroons have three easy ingredients with an optional fourth. Just coconut, sugar, and egg whites with optional dark chocolate drizzle. Not only are these so easy to make, but they’re super quick too if you’re in a pinch.
Make the Batter (Dough..?):
The method of preparation is a little different than other recipes than just combining the ingredients; it calls for warming the egg whites and sugar together. This helps keeps the macaroon from falling apart. I also use a food processor to cut through the long coconut strands because I hate when the tips burn in the oven. It also keeps them more uniformly spherical. If you do not have a food processor you can just use a sharp knife and chop away. Once you have the ingredients prepared, mix them all together and cool.
Scoop and Bake:
The key is firmly packing in the coconut mixture into the scoop or ball. This also helps keep it together instead of falling apart when baking. Since these do not spread there is no fear of them baking into one. However, you should still bake them spaced out to encourage even browning and baking. I also need to double pan my macaroons because my oven causes the bottoms to burn!
Drizzle Coconut Macaroons with Chocolate:
This is totally optional, so if you do not like chocolate then skip this step! I prefer dark chocolate and to drizzle because it’s faster, but you can dip half in which always looks pretty. Don’t forget to include these in your holiday cookie box or for Santa!
Getting hung up or lost on all the baking terminology? Study up here.
Help Making Coconut Macaroon Cookies:
Making Coconut Macaroons
- Chop or blend in a food processor the shredded coconut strands. This will keep your macaroons more compact which will prevent them from falling apart easily. It also helps prevent any coconut tips from burning.
- Warming the sugar and the egg whites will also help keep the macaroon from being too crumbly as well as keeping the macaroons moist. When warming make sure to be stirring with a spatula constantly since it is over direct heat. Warm just until the sugar has dissolved.
- Don’t forget to rotate the macaroons in the oven! We do not want one side to be completely baked and the other side to not.
- When scooping or spooning make sure to really pack it in. Again, this helps keep your macaroons intact.
- When baking, I usually double pan due to the nature of my old oven where it is heated from the bottom and not evenly dispersed in the oven. This may not be the case for you and your oven but know your oven’s tendencies before baking.
Enhancing This Chocolate Coconut Macaroon Recipe:
- Use white or milk chocolate instead of dark!
- Add in a tablespoon of almond extract and top the freshly drizzled chocolate with toasted almond bits for a nutty treat!
How to Freeze and Store Coconut Macaroons:
- Store in an airtight container at room temperature for up to 10 days.
- Pre-scooped and freeze the batter for up to 3 months.
Troubleshooting Coconut Macaroons:
- My egg white syrup has weird white things in it! You cooked your egg whites. Definitely throw it away and start fresh. This time lower the heat, and continuously stir with a whisk or spatula scraping the bottom.
- My macaroons are falling apart while baking and/or after baking! You did not pack the batter (dough..?) firmly enough into the scoop or into balls. Pack it in firmly!
Something else going wrong? Reach out and we will troubleshoot together!
Coconut Macaroons
Equipment
- Food processor (optional)
Ingredients
- 496 grams Shredded, sweetened coconut
- 112 grams Granulated sugar
- 5 each Egg whites or 150 grams
- Dark chocolate optional garnish
Instructions
- Preheat the oven to 350*F and prepare a sheet pan with a sprayed piece of parchment or with a silicone baking mat.
- Chop or blend in a food processor the coconut until short strands.
- Combine the sugar and egg whites in a pot and cook on low while constantly stirring until the sugar dissolves. Remove from heat.
- Stir in the coconut and allow to cool.
- Using a scoop or a spoon scoop out balls of the batter (dough..?) and onto your prepared pan about 1.5" in diameter. All 24 can fit on a half sheet pan. These do not spread, but nice, even spacing allows proper and even browning. Don't forget to pack the batter in the scoop so the macaroons don't crumble easily.
- Bake for 30 minutes rotating halfway through or until mostly golden brown. Allow to cool completely.
- Melt the chocolate and either dip the macaroons or drizzle the chocolate on top.
Nutrition
Frequently Asked Questions:
- What is the difference between a coconut macaroon and a macaron? A coconut macaroon is made with coconut, egg whites, and sugar while macarons are sandwich cookies made with almond flour, egg whites, and sugar then filled with something delicious. Both, however, are gluten free and dairy free (depending on the filling).
- What are coconut macaroons made out of? Coconut macaroons are made of coconut, egg whites, and sugar.
Have another question? Reach out and I’ll try to answer it for you!
I love coconut macs and these look so easy!
The easiest ones out there!
Such an easy recipe; happy to try a different method that gave me better macaroons!
I’m happy you liked using a different method!