Calling all the coconut lovers out there, time for some easy homemade coconut macaroons.
Not to be confused with the classic French macaron. Although many people here in the United States say macaroon when they really mean macaron.
Coconut macaroons are completely different than the French macaron. The macaron can be pretty tricky to master but still definitely doable, and the Macaroon is so incredibly simple to make and easy to master.
These delightful treats are sweet and full of coconut flavor, dip them in some chocolate for another yummy flavor profile. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make coconut macaroons you need just a handful of readily available ingredients:
- Sweetened condensed milk
- Sweetened coconut flakes
- Vanilla extract
- Egg whites
- Chocolate – This is optional. But I love to dip mine in chocolate. You can use chocolate chips, chocolate bars, candy melts, etc.
- Sheet pans
- Silicon mats or parchment paper
- hand mixer or stand mixer
Step 2: How to make homemade coconut macaroons
Begin by preheating the oven to 325 F/162 C. In a large bowl add the sweetened condensed milk, vanilla extract, and the sweetened coconut flakes. Mix the ingredients together with a silicone or wooden spoon or sturdy spatula.
Step 3: The egg whites
In a separate bowl add the egg whites and the pinch of salt. Use a hand mixer or stand mixer and beat the egg whites until you have stiff peaks. It doesn’t have to be exact but pretty close.
When you pull up the mixer, the egg whites should form peaks that don’t fall over. Also, you should be able to turn the bowl upside down and the egg whites won’t fall out.
Step 4: Finish the coconut macaroons batter
Now fold in the egg whites with the coconut mixture. Don’t stir or mix, just fold it over onto itself with a spatula until all incorporated. If you mix and stir, it will break up all that air you created by beating the egg whites. And now the coconut macaroons batter or dough is ready to go.
Step 5: How to bake coconut macaroons
Now, take a tablespoon measuring spoon and scoop out the macaroons and place them onto a parchment paper or silicone mat-lined sheet pan or cookie sheet.
You could also use a mini ice cream scoop as well.
Place them about 1 and a half inches apart. Once you are done bake them in the oven, middle rack position, for 23 to 26 minutes. After every 6 or 7 minutes rotate the pan so they cook evenly.
The should be nice and golden brown on all the edges. Once done remove them from the oven and allow them to cool on the sheet pan for 5 minutes or so. And then transfer them to a wire cookie rack to cool completely.
There you go, they are done! However, if you want to kick up that flavor a notch go on to the next step.
Step 6: Chocolate-dipped macaroons
Take some chocolate and place it in a microwave-safe bowl and use bursts of 25 seconds in the microwave, stirring in between, to melt the chocolate.
But you can certainly melt the chocolate using the double-boiler method on the stovetop. To do that, place a small pot with about a cup of water in it. Turn the heat to medium-low and add a larger bowl on top of the pot. As the water heats the steam will gently heat up the bowl and chocolate.
Take the coconut macaroons and dip them about 1/4th of an inch into the chocolate and then place them on the same sheet pan lined with parchment paper or a silicone mat.
Once you are done dipping the macaroons, place them in the fridge to allow the chocolate to set. It will take around 20 to 30 minutes. Enjoy!
How to store coconut macaroons
Place them in a ziplock bag and store them on the counter for 5 to 6 days or in the fridge for a couple of weeks. They can also be frozen for a few months.
Other recipes you may like:
- Sheet pans
- Silicone mats or parchment paper
- Hand Mixer or Stand Mixer
- 1 cup sweetened condensed milk 380g
- 14 oz. sweetened coconut flakes 396g
- 1 tsp. vanilla extract 4ml
- 2 large egg whites
- pinch of table salt
- 1/2 cup of chocolate semi-sweet, milk, dark, etc. (175g) This will only coat the bottoms of about half of them.
- Preheat the oven to 325 F/162 C. Mix together the coconut flakes, sweetened condensed milk, and vanilla extract in a large bowl. Use a spoon or sturdy spatula.
- In a separate large bowl add the egg whites and salt and mix with a stand mixer or hand mixer until stiff peaks form. When you pull up the mixer the egg whites will hold their shape.
- Add the egg whites to the large bowl of coconut flakes and fold them in. DONT stir or mix, just fold them in with a spatula, this will preserve the air bubbles you created in the egg whites.
- Scoop spoonfuls of macaroons batter/dough onto a sheet pan or cookie sheet lined with parchment paper or a silicone mat. Keep them about an inch to an inch and a half apart. They won't spread much if at all. Bake them on the middle rack for 23 to 26 minutes. Turn the pan every 6 to 7 minutes to ensure even browning.
- Once baked, removed them from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
- They are done! If you like you can dip them in melted chocolate. Melt the chocolate in the microwave or on the stovetop with the double boiler method. If using the microwave, use bursts of 25 seconds, then stir, etc. until melted.Dip the coconut macaroons in the chocolate only about 1/4th inch deep and then place them back on the sheet pan. Once you are done dipping them, place them in the fridge for 20 to 30 minutes so the chocolate can set. Enjoy!!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.