Psst! The secret is adding a special ingredient!
You'll love making this easy, fancy dessert.
As a lover of cookies, you know your way around the oven. You've perfected your chocolate chip cookies. You've mastered your meringue lemon cookies. Not because it’s overwhelmingly beautiful, but because it boasts a unique and delightful taste.
How to Make the Best Coconut Macaroons Ever
It’s important first to understand the difference between a macaroon and a macaron. A macaron is a pretty complicated French pastry that involves not only crafting the most delicious filling you can think of, but making light, fluffy, and extremely delicate meringue cookie shells. Macaroons are slightly less beautiful, but they are definitely intensely flavored. They are remarkable rounds of perfectly toasted coconut, typically combined with airy egg whites and a lot of sugar. While they may be impressive to taste, they are not difficult to make.
The secret to the best macaroon is swapping sugar for sweetened condensed milk, which Ina Garten inspired us to try. Why? It binds the cookies beautifully and gives them an indulgent, creamy taste. Our other special addition is chocolate chips — you’ll often see macaroons dipped in chocolate, but almost never with tasty chunks of chocolate spread throughout. We also suggest using a touch of cinnamon for a homey, delicious flavor.
In short, if you love cookies, you have to try this amazing recipe.
Assemble your ingredients and preheat the oven to 325 degrees F. You'll need:
2 large eggs, separated into egg whites
1 can (14 ounces) sweetened condensed milk
1 bag (14 ounces) shredded coconut
1 bag (16 ounces) semi-sweet chocolate chips
1 teaspoon vanilla extract
2 tablespoons cinnamon (optional, not pictured)
In a mixing bowl, vigorously whip the egg whites until they are fluffy.
Crisp on the outside, chewy on the inside, and drizzled all over with melted chocolate, these perfect coconut macaroons are simple, tasty bites of heaven. Made with zero flour, they make the best Passover dessert or anytime gluten-free gift for friends and family. Plus, they&rsquore super easy to make and require just a few ingredients, so they&rsquore also the ideal gluten-free dessert to prep at the beginning of the week and enjoy anytime you get that sweet treat craving.
What you&rsquoll need for coconut macaroons
Our best-ever coconut macaroons call for just 6 ingredients (yes, really!), including salt. Sweetened condensed milk is the most important ingredient&mdash it&rsquos thick, creamy, sticky-sweet, and provides instant flavor with little effort. Plus, this recipe calls for the whole 14-ounce can, so you don&rsquot have to worry about wasting one drop.
Next, you&rsquoll just need almond extract (or vanilla, depending on your flavor preference), salt, shredded coconut, almond flour, and chocolate. You probably have most of these ingredients in your pantry right now!
How to make coconut macaroons
This one-bowl recipe starts by whisking together the sweetened condensed milk, almond extract, and salt. Pop it in the refrigerator and chill until it firms up and the coconut absorbs some of the milk. This makes it easier to shape.
Drop heaping tablespoon-sized balls onto a cookie sheet lined with parchment (or coated with non-stick spray). Bake at 350℉ until golden brown around the edges, which takes about 15 to 16 minutes.
Once cool, dip the bottoms of the macaroons in melted chocolate, then drizzle the tops with chocolate. Wait for the chocolate to set, then dig in!
- 2 large egg whites
- Pinch of salt
- 1 fourteen-ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 fourteen-ounce bags shredded sweetened coconut
Heat oven to 300 degrees. In a medium bowl, whisk the egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg-white mixture, and blend. Using a rubber spatula, fold in the coconut until well combined.
Line two baking sheets with parchment paper or Silpats (French nonstick baking mats). Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.
But Seriously, Only 3 Ingredients!
All you need are three basic ingredients and you’re good to go. They are made in no time at all and really, the hardest part is patiently waiting for them to cool down.
With Mother’s Day coming up in just a few days, these beautiful macaroons are a lovely addition to a brunch or dessert table. As I mentioned, you can get fancy and dip them in melted chocolate, like dark chocolate, or you could use coloured chocolate melts and choose a pretty pastel hue to drizzle on top!
Passover Coconut Macaroons
2 1/2 cups shredded coconut
1/2 teaspoon vanilla extract
1 1/4 cups granulated sugar
1 cup dark chocolate chips
This simple smoked brisket recipe is perfect for Easter, Passover or any other holiday in Texas
In a medium bowl, combine the coconut, almond flour and vanilla extract set aside.
In large saucepan, warm egg whites, sugar, salt and honey and stir until warm to the touch.
Stir in the coconut mixture and continue cooking over medium heat until slightly dry and bottom of pan begins to sizzle.
Pour the coconut macaroon batter into bowl and allow the batter to cool completely before refrigerating. Refrigerate for 1-2 hours or overnight.
While the batter is cooling or before you are ready to bake the macaroons, heat the oven to 350 F and prepare a baking sheet with parchment paper.
Scoop into 1 1/2-inch balls and place on the prepared baking sheet.
Bake the coconut macaroons for 18-20 minutes or until the top of the cookies start to get a few flecks of a golden color.
Allow the cookies to cool completely before dipping them in chocolate.
In a small microwave-safe bowl, combine the chocolate and coconut oil.
Microwave on high in 30-second increments, stirring in between until fully melted and smooth.
Remove the bowl from the microwave and dip the bottom of each coconut macaroon in the chocolate.
Place the macaroons on the parchment-lined baking sheet and allow them to cool completely or refrigerate to allow the chocolate to harden.
Best Ever Coconut Macaroons
The sweetened condensed milk in these Coconut Macaroons makes them moist, dense, and the perfect bakery style cookie! Who knew that the perfect macaroon would have no egg whites at all?!
- Stir together flour, coconut, and salt.
- Stir in sweetened condensed milk and both extracts.
Stir until combined. Drop 2 tablespoon balls of dough onto the prepared cookie sheets for large cookies, or 1 tablespoon for small cookies. I use a small cookie scoop to make this easy. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping. These are really delicious by themselves, so I would advise dipping some into chocolate and leaving some plain.
To dip: melt chocolate according to package directions. I like to melt my chocolate in the microwave on 50% power in 30-second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil to get it to melt smoother and be easier to bite into. Dip the tops of each macaroon in chocolate. Let dry.
- 6 ounces dried unsweetened, shredded coconut (about 1 1/2 cups 170g)
- 6 tablespoons (90mL) sweetened condensed milk or dulce de leche (see note)
- 2 teaspoons (10mL) nut liqueur or brandy
- 1/2 teaspoon (2.5mL) vanilla paste (or 1/2 vanilla bean, seeds scraped)
- 1 large egg white, at room temperature
- Pinch of salt
- 2 1/2 tablespoons (30g) sugar
- 4 ounces (115g) bittersweet chocolate, chopped
Adjust oven rack to center position and preheat oven to 325°F. Spread coconut out on a baking sheet and toast until lightly golden, stirring occasionally, about 12 minutes. Alternatively, place coconut in a single layer on a microwave-safe plate and microwave at 30-second intervals until lightly golden, about 2 minutes total. Let cool completely.
In a medium bowl, combine sweetened condensed milk with liqueur, vanilla paste, and coconut and stir until evenly moistened.
In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat egg white with salt at high speed until soft peaks form. With the mixer running, slowly add the sugar and beat until firm and glossy, about 30 seconds longer. Using a rubber spatula, fold beaten egg white into the coconut mixture. (Don't worry about deflating the white.) Scoop 18 mounds onto a parchment-lined baking sheet and bake until lightly golden, about 18 minutes. Let cool completely.
For the Chocolate: Put half of the chocolate into a microwave-safe bowl and microwave on high power in 30-second bursts, stirring in between bursts, until fully melted. Scrape the melted chocolate into a cool, clean bowl and add the remaining chopped chocolate. Stir until chocolate is melted and registers 90°F on an instant-read thermometer. Dip the bottom of each macaroon in the chocolate, scraping off the excess, and set on a parchment-lined rimmed baking sheet. Drizzle any remaining chocolate on top. Refrigerate until set, about 10 minutes, then peel off the parchment and transfer the macaroons to an airtight container. The macaroons can be stored at room temperature for up to 1 week.
Filipino Coconut Macaroons Recipe
Filipino Coconut Macaroons Recipe are delicious, soft, and chewy. Usually, we use desiccated coconut as the main ingredient, as in a &ldquodry&rdquo form. But in other countries, they use &ldquoflaked&rdquo coconut. Which is a bit softer in consistency and whiter or lighter in color compared to the one we are used here in the Philippines. Plus, our coconut macaroons have airy texture and softer, not dense. And, we bake them in cute little cupcake liners.
Coconut Macaroons have become synonymous with pasalubong, desserts, snacks, treats, or just a sweet. Several recipes are available on the internet today, and some are using even only two ingredients, desiccated coconut and condensed milk are enough to make dozens of macaroons.
Do you know that you can also use those &lsquo freshly &lsquo squeezed coconut in your macaroons? They taste fresher and more soft and chewy. You can then use the coconut milk for other Filipino desserts such as Ginataang Halo-Halo and Maja Blanca .
Crispy coconut delight and golden on the outside make chewy on the inside. That’s what makes these Coconut baked goods more addictive. No doubt, many people want to have some of this best coconut sweet treat. This coconut treat is really for everyone. Especially to mommies out there, they run out of snacks to prepare for their kids.
These excellent pieces of coconut sweetness will surely make you feel as special as you deserve to be. Now that you know how to make the best Coco macaroons, it’s time to give us feedback by doing this recipe at home! Put smiles on your face as you grab and taste it. Enjoy this coconut treat on your table!