Coconut macaroons are unadulterated bliss and an absolute favorite of mine. They are a chewy mound of shredded ribbons the color of sunlight when morning dawns, lightly sweetened with utterly crispy edges.
A well-executed coconut macaroon is a feast for the senses. It “satisfies on three criteria - consistency, taste, and appearance.” I read these words somewhere, and they resonated so deeply that I borrowed them.
To me, they are reminiscent of old bakery-style cookies. The only difference is that my recipe makes them a bit heartier and chewier than the traditional ones.
How to make coconut macaroons?
It’s a one-bowl recipe. All you need is a whisk and a spatula along with the bowl. You can cinch in them in half an hour. By no means can you say that the gluten-free macaroons are so easy to make.
- Start by whisking egg whites, vanilla, raw sugar, and a couple of pinches of salt.
- You don’t need a technique here or worry about the soft or hard peak stages. We’re using egg white just to hold the macaroons together.
- The mixture should be frothy with the sugar dissolved. The whisk does a good job in 2 minutes.
- Add shredded coconut, desiccated coconut, and condensed milk, and mix till you have a slightly damp mixture.
Baking the coconut macaroons
The macaroon batter sticks to the hands. So, wet your hands before you begin shaping them.
- Divide the mixture into equal portions.
- Shape each portion into a ball.
- Place on a Silpat lined or parchment-lined tray and then bake for 18 to 20 minutes.
The color you’re gunning for is pale golden, so don’t over bake the coconut macaroons.
Variations of macaroon recipe
I used a mix of shredded coconut and desiccated coconut for this particular batch as I didn’t have enough coconut flakes. I’ve tried the macaroons with just desiccated coconut and only shredded coconut.
Both turned out fabulous. So, take your pick – choose either or a blend. However, I do say that the blend gave the macaroons a wonderful chewy texture.
Can you make eggless coconut macaroons?
I am sure there are eggless versions. I haven’t tried it yet. If you do, tell me how it goes in the comments. I would love to know the nuances of it.
Can you make dairy-free macaroons?
If you want dairy-free macaroons on top of being gluten-free, substitute milk with coconut condensed milk.
How do you keep coconut macaroons crispy?
You toast the shredded coconut before adding it to the egg white mixture. How does that help? It caramelizes the coconut and brings forth its oils. This gives the macaroons the deepest coconut taste and makes them extra, extra crunchy.
The trick here is to toast them for 5 minutes barely. You want the coconut ribbons to be pale yellow, not golden. Spread them on a tray and roast till they start getting fragrant. Then proceed with the rest of the recipe.
Is condensed milk necessary for coconut macaroons?
The recipe I used is adapted from The Kitchn, and it doesn’t use any condensed milk. Many macaroon recipes don’t.
But I found that it lends extra moisture to the macaroons, making the inside creamy, soft, and chewy with a perfectly crunchy crust.
If you’re looking for a lighter version (as I said, mine fall on the heartier end of the scale), kick the condensed milk and boost the amount of coconut.
Serving the coconut macaroons
Macaroons need no adornment. Gorgeous and delicious are the words I’d use to describe these bites of rapture. So, once the macaroons are baked, let them cool on the tray and serve.
I dunked the base in melted dark chocolate to create a naturally bitter counterpoint to the sweetness of the macaroons – not that they were cloyingly sweet without the chocolate coating.
You can skip enrobing the macaroons in chocolate. But, I mean, why? Coconut was born to be paired with dark chocolate. Plus, it’s Valentine’s, and everything should be dipped, smeared, and drizzled with it.
After all, coconut macaroons are the quintessential date night treat. Crisp outside, soft inside, coconutty all the way through with a gossamer dose of chocolate, they whip up in no time!
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- 4 Egg whites
- 1/2 cup Raw sugar You can use regular white sugar
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1.5 cups Shredded coconut, unsweetened
- 1.5 cups Desiccated coconut
- 2 tbsp Condensed milk
- Dark chocolate, melted, for dipping the macaroons
- Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
- In a bowl, whisk together egg whites, vanilla extract, raw sugar, and salt.
- Whisk until frothy.
- Stir in the shredded and desiccated coconut and condensed milk.
- Using wet hands, divide the mixture into equal-sized pieces and shape each portion into a ball.
- Place on the baking tray and bake for 18-20 minutes until the cookies are a bit firm to touch and light golden brown.
- Let them cool for 2-3 minutes before transferring them to a cooling rack.
- Once the cookies are completely cooled, dunk the bottom of the cookies in melted dark chocolate. Let the chocolate set for a few minutes. Serve and enjoy!
Made these twice already, they are so fast to go! I add a little more dark chocolate in the dunking, it's perfect 🙂
Natasha Minocha says
I'm so happy to hear that, thank you for trying! More chocolate is always a good choice xx
Shika Mathew says
thanks for this recipe, very delicious! made it today
Natasha Minocha says
So happy to hear that, Shika! Thanks so much! xoxo
Rupa Diwar says
I've tried a bunch of coconut macaroon recipes, this is hands down my favorite. thanks 🙂
Natasha Minocha says
You've just made my day! Thank you so much for stopping by, I'm thrilled you like these 🙂