The very first time I made these Coconut Macaroons, my entire kitchen filled with the warm, toasty smell of caramelizing coconut, and I remember thinking, “Why haven’t I been making these all my life?” There was something so nostalgic about watching the edges turn golden while the centers stayed soft and chewy. It reminded me of holiday baking with my grandmother, when we would make treats that looked simple but tasted unforgettable. These macaroons quickly became one of those recipes I reach for whenever I want something easy, beautiful, and downright delicious.
Why You’ll Love This Recipe
You will love these Coconut Macaroons because they strike that perfect balance between crispy and tender, giving you a treat that feels indulgent without requiring any complicated steps. I’ve found that you can whip them together faster than most cookies, and they still manage to impress anyone who tastes them. Whether you dip them in chocolate or keep them classic, you’ll feel like you created something special with very little effort.
Ingredients
- 4 large egg whites
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 14 oz sweetened shredded coconut
- 2 tbsp all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 tsp shortening
I’ve tried this recipe with different types of coconut, and trust me, sweetened shredded coconut works best because it gives the macaroons both structure and that irresistible chewy texture. You can switch the vanilla extract for almond extract if you want a different flavor profile, but use it sparingly since almond extract is strong. The flour helps hold everything together, so don’t skip it unless you’re making them gluten-free (in which case, a 1:1 gluten-free flour blend works). And when it comes to the chocolate, any semi-sweet chips you love will do the job beautifully.
Equipment Needed
- Mixing bowls
- Electric mixer or handheld whisk
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Small saucepan or microwave-safe bowl (for melting chocolate)
- Cooling rack
I personally love using parchment paper because it prevents sticking and makes cleanup so much easier—macaroons can be a little clingy! A small cookie scoop helps keep them uniform, but using two spoons works fine if you don’t have one. When melting chocolate, a microwave-safe bowl is quickest, but if you tend to overheat chocolate, a small saucepan with a double-boiler method gives you more control. A cooling rack isn’t absolutely required, but it helps keep the bottoms crisp while they set.
Step-by-Step Instructions
When I start making Coconut Macaroons, the first thing I do is whisk the egg whites until they’re frothy; this helps the macaroons hold their shape and bake evenly. Once the egg whites look bubbly, I mix in the sugar, salt, and vanilla. You’ll see the mixture turn glossy, and that’s how you know everything is dissolving just right. I always take a moment to inhale the aroma here—vanilla and sugar together just smell like baking magic.
Next, I fold the shredded coconut and flour into the egg white mixture. This step is important because folding keeps the mixture airy, which gives the macaroons their tender interior. I’ve rushed this step before and stirred too harshly, which packed the mixture down and left the finished cookies a little dense—so fold gently and you’ll be rewarded. The dough should be sticky but still scoopable.(See the next page below to continue…)