Irresistibly sweet, chewy, and bursting with coconut flavor, a perfect coconut macaroon is a study in delightful simplicity. Unlike their French namesake, these macaroons are dense, moist, and wonderfully easy to make.
With just a handful of ingredients—primarily shredded coconut bound by sweetened condensed milk and egg whites—they bake up with a lightly crisp, golden exterior and a soft, tender center. Whether enjoyed plain or half-dipped in rich chocolate, they’re a gluten-free treat that feels both classic and elegant, perfect for holidays, cookie trays, or a simple sweet bite with coffee.
The Science of the Chewy Puff
The texture of a perfect coconut macaroon hinges on the balance of moisture and protein structure. Sweetened condensed milk provides sugar, moisture, and milk solids that caramelize during baking, contributing to both sweetness and the golden color.
The egg whites, when lightly beaten and folded in, act as a binding agent. As the macaroons bake, the proteins in the egg whites coagulate, setting the structure and trapping steam from the condensed milk. This creates a light puff and a moist interior, while the exterior sugars brown and crisp up.
Using unsweetened coconut allows you to control the sweetness perfectly. The result is a cookie that is substantial yet airy, chewy but not heavy, with that signature toasty coconut flavor.
Ingredients
For the Macaroons:
- 1 (14 oz) package (about 5 cups) unsweetened shredded coconut*
- 1 (14 oz) can sweetened condensed milk
- 2 large egg whites, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
*For best texture, use finely shredded unsweetened coconut. Sweetened coconut can be used but will make a much sweeter, stickier macaroon.
For the Chocolate Coating (Optional):
- 4 oz (115g) semi-sweet or dark chocolate, chopped
- 1 teaspoon coconut oil or shortening
Instructions
1. The Combined Coconut Mixture: In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until the coconut is evenly and thoroughly coated. The mixture will be very thick and sticky.
2. The Lightly Beaten Egg Whites: In a clean, dry bowl, use a whisk or electric mixer to beat the egg whites until they are frothy and hold very soft peaks. They should be increased in volume but still fluid, not stiff.
3. The Folded Macaroon Batter: Gently fold the beaten egg whites into the coconut mixture using a spatula. Fold until no white streaks remain and the mixture is uniform. It will be moist and hold together when pressed.
4. The Scooped & Shaped Macaroons: Using a firmly packed cookie scoop or your hands, portion the batter into mounds (about 2 tablespoons each). Squeeze and pack each mound tightly, then place on a parchment-lined baking sheet, shaping into rustic pyramids or domes.
5. The Baked, Golden Macaroons: Bake at 325°F (165°C) for 20-25 minutes, until the tops and edges are toasted golden brown. The bottoms should also be lightly browned. They will feel set to the touch.
6. The Cooled Macaroons on a Rack: Let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool but remain chewy inside.
7. The Melted Chocolate for Dipping: If dipping, combine the chopped chocolate and coconut oil in a microwave-safe bowl. Heat in short bursts, stirring between each, until completely smooth and fluid.
8. The Chocolate-Dipped Macaroons: Dip the bottom or half of each cooled macaroon into the melted chocolate. Let the excess drip off, then place on a parchment-lined tray. Optionally, drizzle more chocolate over the top.
9. The Set & Finished Macaroons: Allow the chocolate to set at room temperature or in the refrigerator for 15 minutes. Once set, the macaroons are ready to serve or store.
Pro-Tips for Macaroon Perfection
- Use Unsweetened Coconut: This allows you to control the sweetness perfectly. Sweetened coconut can make the macaroons cloyingly sweet and too moist.
- Pack the Mounds Tightly: This is crucial for macaroons that hold their shape and don’t crumble. Squeeze the mixture firmly in your hand or scoop before placing on the sheet.
- Don’t Over-Beat Egg Whites: You want soft, frothy peaks, not stiff peaks. Over-beaten whites can make the macaroons dry.
- Low and Slow Baking: A lower oven temperature ensures the coconut toasts evenly without burning the exterior before the interior sets.
- Cool Completely Before Dipping: If adding chocolate, the macaroons must be fully cool to prevent the chocolate from melting and sliding off.
- Chocolate Setting: A small amount of coconut oil in the chocolate gives it a smoother consistency and a lovely shine when set.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. They are actually best on day two!
- Gluten-Free & Passover Friendly: Ensure all ingredients (especially vanilla) are certified kosher for Passover if needed.
- Flavor Variations: Add 1 teaspoon of almond extract along with the vanilla, or fold in ½ cup of finely chopped almonds. For a tropical twist, add ¼ cup of finely diced dried pineapple.
These Perfect Coconut Macaroons are a simple, satisfying, and endlessly adaptable treat.