Easy Coconut Macaroons

Name: Coconut Macaroons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 2/3 cup sweetened condensed milk; 3 cups of unsweetened grated coconut; 2 large egg white; 1 cup of gluten-free chocolate chips; 1 teaspoon of vanilla extract; 1/4 teaspoon of salt

Make moist and crunchy cookies with this Homemade Coconut Macaroons recipe. These coconut-flavored cookies are gluten-free.

Italian Cuisine

June 23, 2022

Difficulty Easy

Servings 8 people

Preparation 30 mins

Cooking 15 mins

Total 45 mins

Recipe Contents

Recipe Video Ingredients Directions Nutrition Equipments Tips

Coconut Macaroons Recipe Video

Ingredients

3 cups of unsweetened grated coconut
2 large egg white
1 cup of gluten-free chocolate chips
1 teaspoon of vanilla extract
1/4 teaspoon of salt
2/3 cup sweetened condensed milk

Directions

Preheat the oven to 325 °F. Line a baking tray with parchment paper and spray with cooking spray.
In a large mixing bowl, mix the coconut, sweetened condensed milk, and vanilla extract until fully combined. Set it aside.
In the bowl of a stand mixer, beat the egg whites with the salt until they form stiff peaks. Then fold the egg whites into the coconut mixture with the help of a spatula.
Chill the dough in the refrigerator for 10 minutes.
Put the cookie dough on the baking tray at intervals of ½ inch with the help of an ice cream scoop or a cookie scoop.
Bake for about 15 minutes, until it gets golden brown.
Then transfer the cookies to the cooling rack and let them cool for about 10 minutes.
To make the chocolate coating, melt the chocolate in a microwave-safe bowl. Stir the chocolate every 20 seconds until the chocolate is melted and smooth.
Dip the bottoms of the cooled cookies in the chocolate. Transfer it to the baking tray. After dipping all the cookies in chocolate, let them cool completely at room temperature. If you wish, you can drizzle the chocolate sauce over the cookies.

Nutrition Facts

Serving Size 1 Coconut Macaroons

Serves 8

Amount Per Serving

Calories225

% Daily Value*

Total Fat 19.4 g24.9%

Cholesterol 2 mg0.7%

Sodium 40 mg1.7%

Protein 3 g6%

Potassium 31 mg0.7%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Use fresh or unsweetened shredded coconut. Avoid dried coconut. This causes the cookies to be dry.
Separate the eggs while they are cold. Use egg whites at room temperature. Take the eggs out of the refrigerator at least 30 minutes before using them. This makes the cookies rise more easily.
Beat the egg whites. Beat egg whites in a countertop mixer until soft peaks form. Then gradually add sugar or sweetener until you get firm peaks. Whisk in vanilla and salt, then add grated coconut.
Gently fold the coconut by hand so that the egg whites do not deflate.
You can use vanilla extract or almond extract.
If you don't have a stand mixer, you can also use a hand mixer or whisk.
If you don't have sweetened condensed milk, you can use cream or sugar.
You can use granulated sugar, honey, maple syrup or any sweeteners.
Toast the coconut for a more intense coconut flavor.
Use a cookie scoop or icing bag for even-sized coconut cookies. This way, the cookies will bake evenly.
Refrigerate the cookie dough. Let the dough cool in the refrigerator for at least 10 minutes. In this way, the dough becomes firm and does not spread during baking.
Bake the cookies at a medium temperature. Coconuts can burn quite easily. Bake for 15 minutes, or until slightly golden brown.
Avoid overcooking the cookies. This dries out the macaroons and causes them to crumble.
Use parchment paper or a silicone liner to prevent the bottom of the cookies from burning.
Instead of dipping coconut cookies in chocolate, you can drizzle chocolate sauce over them. Try our ‘Homemade Chocolate Sauce’ recipe.

Rate This Recipe

Coconut Macarons are a simple and delicious combination of coconut, sweetened condensed milk, eggs, and vanilla. These cookies have a soft and chewy texture.

These homemade coconut macaroons are the perfect treat. You only need a few ingredients to make these macaroons. Enjoy these gluten-free cookies with a chocolate coating.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Stand Mixer

Baking Set

Spatula

What is Macaroon?

Macaroons are flourless cookies made with coconut, egg whites, sugar/condensed milk/cream. These gluten-free cookies are made during the Passover Holidays.

Are Coconut Macaroons Gluten-Free?

Yes. These coconut macaroons are flourless cookies. This makes them gluten-free. Also, if you're dipping in chocolate, make sure to use gluten-free chocolate.

What Is The Difference Between A Macaroon And A Macaron?

Although Macaroons and Macarons look similar, they are completely different. These two cookies, which differ in taste, texture, and preparation methods, are similar only in name.

While macaroon is based on grated coconut, egg whites, and sugar; macaron is based on ground almonds, egg whites, and sugar. It is in the form of small mounds.

Coconut is mainly used in making macaroons. They are dense and chewy. It is usually dipped in chocolate. Almond paste is used in making macarons. It is filled with ganache or cream. The outer shell is brittle. It is shaped like a small sandwich.

Why Did My Coconut Macaroons Spread?

These homemade coconut macaroons spread a little while baking. But if your cookies are spreading too much, the dough may not be cold enough. Refrigerate the coconut mixture for 20–30 minutes before baking to prevent the cookie from spreading. Also, make sure you don't add too much sweetened condensed milk.

How to Make Coconut Macaroons without Condensed Milk?

You can also make this recipe using sugar, honey, or maple syrup instead of condensed milk. Preheat the oven to 325 °F. Fry the coconut. This gives the cookie a more intense coconut flavor and a crunchy texture. Spread the grated coconut on the baking tray and fry for 5 minutes. Then let it cool. Beat egg whites in a countertop mixer until soft peaks form. Then add sugar or sweetener. Stir the mixture until it forms firm peaks. Add vanilla extract and salt. Whisk the mixture well. Combine the coconut and egg white mixture. Fold the ingredients with a silicone spatula. Then chill the dough in the refrigerator for 30 minutes. Shape the cookies with a tablespoon or scoop of ice cream and place them on the baking sheet. Bake the cookies for 15 to 20 minutes until golden-brown. Transfer the cookies to a wire rack to cool completely. Serve it plain or dipped in chocolate.

What To Serve with Coconut Macaroons?

Here are our delicious recipes that you can serve Coconut Macaroons:

How To Store Coconut Macaroons?

Let them cool completely to store these coconut macaroons. Once your macaroons have cooled, you can store them in an airtight container in the refrigerator for up to a week. Be careful not to store it at room temperature as it contains eggs and condensed milk.

Can Coconut Macaroons Be Frozen? Yes. Coconut cookies are ideal for freezing. You can freeze these macaroons for up to 3 months. Wrap them in cling film or parchment paper to prevent them from sticking. Then transfer it to a freezer bag or airtight container. Defrost at room temperature before serving.

Recipe byPetite Gourmets