Coconut Macaroons

What Makes These Coconut Macaroons So Chewy and Crisp

These coconut macaroons get their irresistible chew from sweetened condensed milk and a single egg white, which also gives them a soft interior. The outside turns golden and slightly crisp as the coconut toasts in the oven. I’ve been making these for years, and they always disappear fast, especially when I dip the bottoms in dark chocolate.

3 Reasons You’ll Love This Coconut Macaroons Recipe

• Only 6 ingredients, most are pantry staples.
• Naturally gluten-free, no substitutions needed.
• Quick to make, the dough comes together in minutes.

Key Ingredients for the Best Coconut Macaroons

• Sweetened condensed milk: This is the binder and sweetener. Do not substitute evaporated milk, it’s not the same. Use full-fat for best texture.
• Coconut flakes: Sweetened shredded coconut gives the right chew and sweetness. Unsweetened will result in drier, less sweet macaroons.
• Chocolate: For dipping, use high-quality chocolate bars or chips. I prefer dark or semi-sweet to balance the sweetness of the cookies.

Kitchen Tools You’ll Need for Coconut Macaroons

• Baking sheets
• Parchment paper or Silpat mat
• Large mixing bowl
• Microwave-safe bowl or double boiler for melting chocolate
• Cooling rack

Tips for Making the Best Coconut Macaroons

The dough will be very sticky, that’s normal. Use a spoon to scoop, then shape with slightly wet hands to reduce sticking. Form each cookie into a mound with a peak. Bake one sheet at a time for even browning. Check at 15 minutes; the bottoms should be golden. If the cookies spread too much, chill the dough for 20-30 minutes before baking.

Expert Tips for Perfect Coconut Macaroons Every Time

One common issue is macaroons spreading too much during baking. That usually means the mixture is too warm, so try chilling it for 20-30 minutes before scooping. Also, make sure your coconut is fresh, stale coconut can make the cookies dry. Bake until the bottoms are just golden, check at 15 minutes the first time since ovens vary.

Why These Macaroons Are Perfect for Passover

Because they contain no flour or leavening agents, these macaroons are naturally kosher for Passover. No special substitutions needed, just make sure your chocolate is certified kosher for Passover if that’s important. They’re a welcome addition to any holiday spread.

Coconut Macaroons Variations to Try

Swap in almond extract for half the vanilla for a nutty twist. Use milk chocolate or white chocolate for dipping instead of dark. You can also fold in 1/2 cup of chopped toasted almonds or dried cranberries for extra texture.

How to Serve Coconut Macaroons, Best Pairings

These macaroons are wonderful on their own, but they’re even better with a cup of coffee or tea. For a dessert platter, arrange them alongside fresh berries and a dollop of whipped cream. They’re also a staple on my Passover seder plate.

How to Store Leftover Coconut Macaroons

Store cooled macaroons in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 2 weeks. Bring to room temperature before serving to restore texture.

How to Freeze Coconut Macaroons

To freeze, place cooled macaroons in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. Layer between parchment to prevent sticking. They’ll keep for up to 3 months. Thaw on the counter before serving.

How to Reheat Coconut Macaroons

If you like them warm, reheat in a 300°F oven for 5 minutes, but note that the chocolate may soften. Most people prefer them at room temperature.

Coconut Macaroons FAQs