Coconut Macaroons

These coconut macaroons are everything they’re supposed to be—sweet, moist, and tender on the inside, crunchy and golden on the outside. So simple and so delicious,  they’re almost too easy to whip up at a moment’s notice. 

This post has been updated as of June 25, 2021 with minor improvements (clarifications) to the text and recipe.

My love for coconut runs deep. If yours does too, these macaroons will completely satisfy all of your coconut cravings. They’re creamy, moist, and chewy on the inside with a delightfully crisp exterior and coconutty all the way through. With just the right amount of sweetness, they also happen to be naturally gluten-free.

These family-friendly, crowd-pleasing, delightful bites are super fast to make and keep well for days making them perfect to bring along to a backyard picnic or to have around for mid-afternoon snacks. Delicious when left as is but you can certainly take these little macaroons in many different directions. A drizzle of chocolate is always welcome, as is a few drops of rum in the batter if serving them to adults only. Oh yes please.

Sweetened Or Unsweetened Coconut

Shredded coconut forms the base of coconut macaroons and you can use either sweetened or unsweetened. To make shredded coconut, raw coconut meat is boiled then grated, and dried. The dried coconut is then sold as is – unsweetened. Or it gets soaked in a sweetened solution that adds a lot of moisture, and then sold as sweetened coconut.

Most recipes for coconut macaroons call for sweetened shredded coconut because it is sweeter, obviously, but it also contains more moisture than unsweetened. This extra moisture makes for a more moist macaroon. However, I don’t like to use sweetened coconut because the sweetened solution almost always contains preservatives that I rather avoid. In addition, I find macaroons made with super-sweet shredded coconut and sweetened condensed milk, can have a cloying bite that may be too much for even the sweetest tooth.

Unsweetened shredded coconut is light and dry and perfect for savoury dishes. To use it in coconut macaroons, however, you need to add more moisture to the mixture to compensate for the dryness. This is easily done by increasing the condensed milk to shredded coconut ratio. Allowing the shredded coconut to absorb the condensed milk for about 15 minutes, will also ensure your macaroons don’t end up dry.

Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work and I have not tested coconut macaroons with sweetened coconut. I apologize for repeating this sentence often throughout the post, but I know a lot of people skim through the text and miss important information about the recipe.

If all you have on hand is sweetened coconut, google “coconut macaroons with sweetened coconut” and you will find a lot of recipes for it.

Ingredients For The Best Coconut Macaroons

• Shredded unsweetened coconut: These macaroons will be slightly less sweet than those made with sweetened coconut. But fear not, they will still be plenty sweet.
• Egg Whites: You will need two room temperature egg whites for these macaroons. The whipped egg whites add airiness, moisture, and lightness to the macaroons.
• Sweetened condensed milk: Provides the sweetener for these macaroons and also makes them ultra creamy.
• Vanilla extract: Pretty essential for depth of flavour.
• Salt: A pinch of salt enhances all the flavours and will balance out the sweetness.
• Bittersweet, or semi-sweet, chocolate: A dip in melted bittersweet chocolate gives the macaroons a fancy look and balances out their sweetness. This is of course optional and the macaroons will be just as delicious without it.
• Flaky salt: Optional for sprinkling over the chocolate.

How To Make Coconut Macaroons

Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work and I have not tested coconut macaroons with sweetened coconut.

1. In a large bowl, combine the coconut, sweetened condensed milk, and vanilla. Set aside for 15 minutes to allow the shredded coconut to soak up the condensed milk.
2. In the meantime, Preheat oven to 350ºF and line two large baking sheets with parchment paper.
3. When the soaking time is done, beat the egg whites and salt in the bowl of an electric mixer, until stiff peaks form.
4. Add the egg whites to the coconut mixture and use a spatula to gently fold until combined.
5. Use a 1 1/2-inch cookie scoop, or two spoons, to form a two tablespoon mound of the mixture, spacing them about 1 inch apart on the prepared baking sheet.
6. Bake, switching the pans halfway through from top to bottom, until the bottoms are golden and the tops are lightly toasted, 20 to 25 minutes.
7. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack and cool completely.
8. If drizzling with chocolate, melt the chocolate in a double boiler over simmering water. Drizzle the top of the macaroons with the chocolate (you can also dip the bottoms of the macaroons in the chocolate) then place on the sheet pan and refrigerate for about 10 minutes, or until the chocolate is set.

Macaroon Frequently Asked Questions

Why do my coconut macaroons spread?

This a common problem, particularly if you use sweetened coconut which has more moisture. If the mixture has too moisture, the macaroon will spread flat and liquid will pool around it. To avoid this, make sure you are using the right ratio of shredded coconut to condensed milk. Also, your egg whites should be beaten until they are nice and fluffy with no visible liquid left.

If your mixture still seems really loose and runny, add two tablespoons of coconut flour, tapioca flour, or all-purpose flour. You can also chill the mixture before you portion it out. This too will create a sturdier macaroon that will not spread.

Why are my coconut macaroons dry?

Another common problem with macaroons, particularly if you use unsweetened coconut, is that they can turn out dry and crumbly. Some brands of unsweetened coconut are much drier than others. This makes it hard to create a standard recipe that fits all, sort of speak. I recommend you find a brand you like and stick to it so you become familiar with it’s texture and consistency.

I have been using Bob’s Red Mill because it is easily available in most supermarkets but the coconut is very, very dry. Using a little less shredded coconut, and giving the coconut some time to soak up the condensed milk, usually solves the problem. If you use a different brand that doesn’t seem as dry, use a few tablespoons less of sweetened condensed milk than what my recipe calls for. 

What is the difference between a macaroon and a macaron?

Macaroons and macarons may sound the same but they are two completely different cookies. A macaron is a meringue sandwich cookie that is made with almond flour, sugar, and egg whites. The tiny cookie sandwiches, made popular by the French, are usually filled with varieties of buttercream or jam.

Macaroons are mostly popular in North America and are made with shredded coconut, sugar, and egg whites and sometimes dipped in chocolate.

How long do coconut macaroons last?

Thankfully, coconut macaroons have a long shelf life. Stored in an airtight container, they can last up to 1 week. Once baked, you can also freeze the macaroons by placing them in a single layer on a baking sheet. Place the pan in the freezer and once the cookies are completely frozen you can transfer them to an airtight container and freeze for up to 3 months.

Tips For Coconut Macaroon Success

So easy to make, and so few ingredients, but if you’re missing a few key tricks you can end up with very dry, flattened, oozing, or overly-sweet macaroons.

• Gage the dryness of the shredded coconut. As mentioned, shredded coconut will vary greatly by brand. Some are a lot drier than others so hold back on adding all of the condensed milk if the one you are using doesn’t seem too dry.
• Don’t overbake. Macaroons should only be baked for 20 to 25 minutes so watch them closely after 20 minutes and remove them as soon as they start to look toasty.
• Fold in the egg whites gently. You want the batter to remain airy and fluffy so once you fold in the egg whites, don’t overmix it.
• Adjust the baking time. I like to make two-bite-sized macaroons. But if you make larger, or smaller macaroons, make sure you adjust the baking time accordingly.
• Do not use sweetened coconut! This recipe is written strictly for unsweetened coconut. Sweetened coconut will not work because it contains a lot more moisture.

Other Sweet Treats You Might Enjoy

• Vegan Banana Chocolate Chip Muffins
• Chocolate Zucchini Bread
• Arroz con Leche (Rice Pudding)

If you give this coconut macaroon recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

This post has been updated as of June 25, 2021 with minor improvements (clarifications) to the text and recipe.

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Coconut Macaroons

Author: Sandra Valvassori

These coconut macaroons are everything they’re supposed to be—sweet, moist, and tender on the inside, crunchy and golden on the outside. So simple and so delicious,  they're almost too easy to whip up at a moment's notice. As always, you can find more detailed tips for baking the perfect macaroons throughout the post.

Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work. 

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 22 macaroons (approx.)

Ingredients  

1x2x3x

• 3 1/2 cups (250g) *unsweetened shredded coconut SEE NOTES
• 1 300ml **can sweetened condensed milk
• 1/2 teaspoon pure vanilla extract
• 2 large egg whites at room temperature
• 1/4 teaspoon salt
• 4 ounces 115g bittersweet chocolate, chopped (optional)
• flaky salt optional, for sprinkling over chocolate

Instructions 

• In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla, and stir until evenly moistened. Set aside for 15 minutes to allow the coconut to to soak up the condensed milk.
• Meanwhile, preheat oven to 350ºF and line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with salt at high speed until medium-firm peaks form. Using a rubber spatula, fold beaten egg whites into the coconut mixture. (You don't have worry too much about deflating the whites, but try not to overmix.)
• Use a 1 1/2-inch cookie scoop, or two spoons, to form approximately 22 mounds of the mixture, spacing them about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through from top to bottom, until lightly golden on the bottom and toasty on top, about 20 to 25 minutes.
• Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack and cool completely.
• If using chcolate: Melt the chocolate in a double boiler over simmering water. Drizzle the top of the macaroons with the chocolate, sprinkle with flaky salt, and chill for 10 minutes before serving. Alternatively, dip the bottom of each macaroon in the chocolate, scraping off the excess, and set back on the parchment-lined baking sheet. Drizzle any remaining chocolate on top. Refrigerate for about 10 minutes, or until the chocolate is set.
• The macaroons can be stored at room temperature for up to 1 week.

Notes

1.  

*Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work and I have not tested coconut macaroons with sweetened coconut. In addition, the brand of shredded coconut you use will impact the texture and consistency of your macaroons. I recommend you use the same brand consistently so you become familiar with how dry, or moist it is. I use Bob's Red Mill because it's easy to find, but the coconut is on the dry side. 

**I use Eagle brand sweetened condensed milk but note that in Canada the cans are smaller than in the US. If you have a 14oz can, simply scoop out about 3 ounces (or about 3 tablespoons) before adding the rest of it to the shredded coconut. 

To Freeze: Arrange the macaroons in a single layer on a baking sheet. Place the pan in the freezer and once the cookies are completely frozen transfer them to an airtight container and freeze for up to 3 months. 

Keywords: Chocolate, Coconut, Macaroons

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