Coconut macaroons are easy to make from scratch. This recipe makes a soft, chewy cookie packed with coconut flavor!
Coconut is one of those ingredients that you either love or hate. I happen to love coconut, after all Samoas are my favorite Girl Scout cookie. Today I made macaroons (not to be confused with macarons) for the first time and let’s just say it was a success.
Why this recipe works: The perfect macaroon has a toasted exterior with a chewy center, not too sweet and certainly not bland—the coconut flavor has to be evident. To achieve this balance, I used a mixture of sweetened and unsweetened shredded coconut with cream of coconut, unbeaten egg whites and a dash of corn syrup and vanilla.
Step by step instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Whisk together cream of coconut, egg whites, light corn syrup, vanilla and salt. Set aside.
- In a large bowl combine unsweetened and sweetened coconut. Pour wet ingredients over coconut. Stir until evenly moistened.
- Scoop tablespoons of dough and place on baking sheet. Bake at 350 F for 15 minutes. Transfer cookies to a wire rack to cool completely.
- Melt chocolate and dip the bottom of the macaroons into melted chocolate. Place on parchment paper or wax paper and chill until set.
How to dip coconut macaroons in chocolate
There’s a technique to dipped macaroons in chocolate. Start with melting the chocolate. Place chocolate in a microwave safe bowl and heat for 90 seconds on 50% power level, stopping to stir the chocolate every 30 seconds. For more tips, see my full post on how to melt chocolate.
Place a cooled macaroon cookie on a fork or dipping tool and lower the cookie down in the chocolate just until the bottom is submerged in chocolate. Lift cookie and tap the fork on the edge of the bowl for excess chocolate to drip off. Place macaroon on a parchment lined baking sheet and chill in the refrigerator until set.
Frequently Asked Questions
Can you freeze coconut macaroons? Yes, macaroons freeze well. Once cooled and chocolate is set, place macaroons in an airtight container with parchment between layers of cookies so they don’t stick together. Freeze for up to 3 months. Defrost in the refrigerator before enjoying.
How long do coconut macaroons last? One week. Store macaroons in an airtight container in the refrigerator.
Are coconut macaroons gluten free? Yes. However, be sure to check the packaging on your ingredients to make sure they are made in a gluten-free facility.
Recipes with shredded coconut
Coconut is one of my favorite flavors. I love it in German chocolate cake. It has some crunchy pecans for more texture! You can also use pecans and shredded coconut in my pecan coconut blondies or these fluffy coconut cupcakes.
Coconut macaroons are a cookie that are enjoyed all year round, but I especially love them around the holidays. They are have a unique and satisfying flavor that is loved by many. What occasion are you making coconut macaroons for? Let me see by tagging @ifyougiveablondeakitchen on Instagram and I’ll share my favorites!
- 1 cup cream of coconut*
- 2 tablespoons light corn syrup
- 4 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 cups unsweetened shredded coconut
- 3 cups sweetened shredded coconut
- Adjust the oven rack to the middle position and heat the oven to 350° F. Line 2 baking sheets with parchment paper and lightly spray the parchment paper with non-stick cooking spray (alternatively you can use silpat mats without spray)
- Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl. Set aside.
- Combine the unsweetened and sweetened coconut in a large bowl, toss together, breaking up any clumps with your fingertips. Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.
- Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1-inch apart. Form the cookies into loose haystacks or mounds, moistening your hands with water as necessary to prevent sticking (yes, this actually helps since the "batter" is pretty loose).
- Bake at 350° F for 15 minutes or until the cookies are light golden brown, rotating the baking sheets halfway through. Cool cookies on the baking sheets until slightly set, about 2 minutes. Remove to a wire rack with a wide metal spatula.
- While cookies are cooling, melt chocolate in a double boiler or makeshift double boiler (see tips for melting chocolate). Dip the bottoms of the cookies in the chocolate and place on a cookie sheet lined with wax paper or parchment paper. Place cookies in fridge for chocolate to set. Store in an airtight container.