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- Dish type
- Biscuits and cookies
This coconut macaroon recipe has won many prizes over the years! They are very simple to make. Drizzle melted chocolate over the top of the cooled macaroons, if you like.
83 people made this
- 85g plain flour
- 400g coconut flakes
- 1/4 teaspoon salt
- 1 (400g) tin sweetened condensed milk
- 2 teaspoons vanilla extract
MethodPrep:10min ›Extra time:15min › Ready in:25min
- Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment or foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop portions of the mixture onto the prepared trays. The macaroons should be about the size of a golf ball.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Reviews & ratingsAverage global rating:(1444)
Reviews in English (1129)
Are you using sweetened flaked coconut or desiccated coconut?-30 Mar 2017
This is the real thing. Parchment paper is a must here. I've tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours which results in a much rounder macaroon that can be dipped in chocolate.-12 Dec 2005
by Lisa Ramos
The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! My husband, who likes coconut only in very small doses and only toasted, could not stop eating them. I found that the recipe yielded 18 cookies that were larger than golf balls and that took the full 15 minutes to bake. Also, a 14-ounce package of coconut equaled the 5 1/2 cups. Perfect! Thanks for sharing.-28 Jun 2001
Easy Coconut Macaroons
There are just 6 ingredients in these Easy Coconut Macaroons and that includes the chocolate drizzle and dip which are optional. Just 15 minutes of active time start to finish - you'll be serving these coconut macaroon cookies in less than an hour!
It's this coconut macaroons recipe that inspired me to make homemade sweetened condensed milk - though you can make these with the canned variety, I promise it's worth the extra effort to make your own. I started with this recipe from Taste of Home, but used unsweetened coconut and added a chocolate drizzle and dip.
I love to have back pocket recipes for treats like this, where I have all of the ingredients on hand and can put them together easily. This recipe is also fun to make with kids who will enjoy stirring all of the ingredients together and scooping them out. And once the chocolate has cooled slightly, they'll love dipping the macaroon bottoms!
What is a Macaroon?
Macaroons are small bite-sized cakes made of egg white, coconut, and almond flavoring.
Macaroons are always a classic treat around this time of year. Those perfectly sweet and coconutty cookies are just so irresistible! I love the crunchy, toasty, outside edges, and the marshmallow-y interior just makes me weak in the knees. But did you know these cookies were super-simple to make? With just a handful of basic ingredients and a few quick stirs, you’ll have yourself a big batch of A-plus easy coconut macaroons!
Coconut Macaroons With Chocolate
The Tale of the Nestle Toll House Cookie (and Recipe)
Recipe for a Gluten Free Wedding Cake
Favorite Cookie Recipes, For Christmas or Anytime
Notes and Substitutions
- You can use half a blanched almond in place of the glace cherries.
- Dip the base of the macaroons in melted chocolate once they are cool, and allow to set.
- Drizzle or pipe melted chocolate over the tops of the macaroons.
- You can add some vanilla extract to the coconut mixture.
- If you cannot source rice paper, place them on to a well greased baking tray, or line with baking paper. If using this method, leave them on the baking tray for 5 minutes, so they set firm, before removing them. Please note, they may crumble and break up when baked this way.
- If the rice paper doesn’t come away, you can trim them with kitchen scissors later, and after they have cooled.
How to Make Coconut Macaroons
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Preheat the oven to 325 degrees. Grease two baking sheets and set them aside.
In a medium bowl, use a fork to stir together the coconut, sugar, flour, and salt.
In a small bowl, beat the egg whites with a fork until frothy.
Add the beaten egg whites and vanilla to the coconut mixture. Stir with a fork until well mixed.
On the greased baking sheets, drop the batter by rounded teaspoonfuls.
Place the two baking sheets in the lowest positions in the oven. Bake for 16-18 minutes or until lightly browned on the bottom, switching places with the baking sheets halfway through baking.
Remove from oven and cool completely on wire racks.
Easy Coconut Macaroons
If you’ve ever had a curiosity to try coconut macaroons, give in and just bake them up already! They’re amazing. That is, if you like coconut and have a handful of basic ingredients at your fingertips.
They’re incredibly easy, and though the batter looks a little gloppy at first, it creates a cloudlike cookie that’s both chewy and light as air! Egg whites, flour, coconut, vanilla and sugar are all you need to create these fabulous, fluffy bits of cookie heaven.
Try these one-bite treats for your Valentine, or just to add something sweet to your countertops for anyone to grab! Coconut macaroons are adorable, quick to make and will definitely disappear even in the most coconut discriminating household… I guarantee it!
Quick & Easy Coconut Macaroons
I grew up eating lots of Coconut Macaroons during the Christmas season, they were – and still are – one of my grandmas staples. ‘Kokosmakronen’ is what they are called in Germany and they are such a classic Christmas cookie. But honestly, I feel like they are just as much a summer cookie, if not more so with their soft and gooey consistency and dreamy light coconut flavor.
These are not my grandmas recipe tough. Since we are currently living off of these cookies – I am seriously making a batch of these almost on a weekly basis – I found a recipe that is super easy and simple to whip up, with only 4 ingredients! And with the 2 main ingredients being egg whites and coconut, I also consider these healthy(ish) and feel pretty good feeding them to my family almost every day of the week.
You will need an electric mixer to make these quick and easy coconut macaroons tough, to beat the egg whites and sugar. Once the egg whites are dense and glossy, you simply add the coconut and the vanilla and scoop them on a parchment paper lined baking tray!
The chocolate is optional. I mean let’s be honest, it does taste amazing with chocolate (what doesn’t?) but seriously they are so good just plain as they are. The bottoms of the cookies will caramelize and turn slightly orange and that caramel flavor with the cloudy soft coconut, I CANNOT get enough!
Have you started any holiday baking yet? Tis the season for lots of yummy cookies, snacks and treats to made and gifted…and received! If you’re still planning out things to make to give away this year (or to treat yourself with – we won’t tell!) – I’d definitely add these coconut macaroons to the list. They are so delicious and so quick & easy to make! Just the kind of treat to make during the busy holiday season.
I’m actually not a huge fan of coconut – but toasted coconut, yes please! I first got addicted to toasted coconut at Outback, with their Sydney’s Sinful Sundae (do they still have that on the menu? I haven’t been in ages). My family would always share one of these delicious sundaes and it came sprinkled with toasted coconut – sooo good! My dad is a big fan of coconut everything, so he’s actually the reason I decided to try making macaroons – I wanted a special treat for him.
The recipe I tried was Danny Macaroons famous recipe. They are perfectly toasted on the outside, and soft & moist on the inside! I’ve made them a few times and found that it’s best to add a little less sweetened condensed milk than what the original recipe calls for. They tended to spread and be a little too mushy with the full amount, so my recipe shows that change. And since I pretty much only like coconut when it’s toasted, I leave mine in for an extra minute or two to make sure it’s really toasted. I of course had to add some salted caramel to some, they are divine with that addition! (I used my recipe for salted caramel sauce for these) And for chocolate lovers, dipping them in melted chocolate, or drizzling some on top is a nice addition too. A favorite is drizzling both chocolate & caramel on top – try it out!
4 cups (14 oz) sweetened shredded coconut
1 cup (10 oz.) sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
melted semisweet chocolate
salted caramel sauce
Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Combine the coconut, sweetened condensed milk and vanilla in a medium bowl. Using an electric mixer, beat the egg whites with the salt until firm peaks form. Carefully fold the beaten whites into the coconut mixture.
Scoop tablespoon-size mounds (I like mine a little bigger) of the mixture onto the baking sheets, about 1 inch apart. Bake for about 18-22 minutes, rotating the sheets halfway through baking – or do one tray at a time. Cool on a wire rack.
Once cookies are cool, if desired, dip the bottoms of the macaroons into melted chocolate, return the cookies to the lined baking sheets to let the chocolate harden. Or drizzle salted caramel or chocolate (or both!) on top. Refrigerate for about 5 minutes, until set. Store in airtight container.
What’s your favorite treat/cookie to make (or get) for the holidays? One of my favorite cookies to make & eat this time of year are my Gramma’s Frosted Sugar Cookies – yum!
Coconut Macaroons Recipe
Today’s recipe is a beloved French classic I’ve always adored, and that uses just three easy ingredients!
French Coconut Macaroons, or “Rochers coco”
You may be familiar with these marvellously simple coconut cookies, but one thing you perhaps don’t know about them is this: shape matters!
Last time I made a batch of French coconut macaroons, I shaped them into small pyramids — halfway between the Pyramide du Louvre and the Tour Eiffel — instead of balls, and all tasters agreed that this seemingly inconsequential change elevated them to a much higher plane, creating the most pleasant contrast between golden crunchy ridges, softer white sides, and moist hearts.
Incidentally, this recipe is a twinkling godsend if you still haven’t gotten around to baking those elaborate food gifts you ambitioned to give out (congratulations! you’re human!). It’s quick, it’s painless, and it’s effective: who doesn’t love a good French coconut macaroon, except party-poopers who don’t deserve them anyway?
And if you have a few minutes to spare during this fun-filled time of year, you can half-dip your French coconut macaroons in bittersweet chocolate then place them on a sheet of parchment paper to set.