Making the perfect coconut macaroon is simpler than it seems with the right balance of ingredients and technique. I’ve found that unsweetened shredded coconut and whipped egg whites create a chewy, light texture that’s hard to resist. Baking them just long enough guarantees golden edges without drying them out. The trick lies in the details, and a few easy adjustments can elevate this classic dessert. Curious about the step-by-step process? It’s all about precision and simplicity.
Recipe
I can confidently say this is the best coconut macaroon recipe you’ll ever try—crispy on the outside, tender and chewy in the middle, and bursting with rich coconut flavor.
Made with just a handful of simple ingredients, these treats are incredibly easy to whip up but taste like they came straight from a bakery.
The secret? Using sweetened shredded coconut and a touch of vanilla extract to create that perfect balance of sweetness and aroma.
Every bite is a delightful mix of crunchy edges and melt-in-your-mouth centers, with a golden exterior that’s just irresistible.
Whether you’re a seasoned baker or a beginner, this recipe is foolproof and guaranteed to impress.
Trust me, once you try these, you’ll be making them on repeat!
Ingredients
The secret to perfect coconut macaroons lies in the quality of your ingredients—chewy centers and crispy edges start here. Opt for unsweetened coconut to control the sugar level, and don’t skimp on the vanilla; it’s the backbone of flavor.
Dry Ingredients:
- 3 cups unsweetened shredded coconut (the finer the shred, the better the texture—avoid large flakes)
- ½ cup granulated sugar (or swap with coconut sugar for a deeper flavor)
- ¼ tsp salt (balances the sweetness; use flaky sea salt for a gourmet touch)
Wet Ingredients:
- 2 large egg whites (room temperature whips better—save the yolks for custard!)
- 1 tsp pure vanilla extract (imitation vanilla won’t give the same depth)
- 1 tbsp honey or maple syrup (adds chewiness; skip if you prefer a drier texture)
Pro Moves:
- Dark chocolate (optional) for drizzling—70% cocoa or higher for a bitter contrast.
- Toasted coconut flakes for garnish (pop them in a dry pan for 2 minutes—game changer).
Non-Negotiable: Unsweetened coconut. Sweetened varieties make macaroons cloying and soggy.
If you only have sweetened, reduce the sugar by half.
How to Make the Best Classic Coconut Macaroon Recipe
– Bake for 18–22 minutes until the edges are golden and the tops are set.
Rotate the pan halfway for even browning.
– Cool completely on the sheet before removing.
They’ll firm up as they cool—patience prevents crumbling!
– Optional: Dip in melted chocolate**** once cooled for a decadent twist.
Let the chocolate set before serving.
Watch out: Underbaked macaroons will be sticky; overbaked ones turn dry.
Aim for a light golden hue!
Nutrition
Coconut macaroons are a delicious treat that can also offer some nutritional benefits. Here’s a breakdown of the nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Total Fat | 7 g |
| Saturated Fat | 6 g |
| Cholesterol | 10 mg |
| Sodium | 50 mg |
| Total Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugars | 10 g |
| Protein | 1 g |
Chef Tips
To guarantee your coconut macaroons turn out perfect, I recommend using freshly shredded coconut for the best texture and flavor. Toast it lightly for extra depth.
Whip egg whites to stiff peaks—they’re the glue holding everything together. Don’t overmix the batter; keep it loose.
Bake at 325°F for even browning. Let them cool completely before removing from the tray.
Store airtight to maintain chewiness. Happy baking!
