Traditional recipes

Quick coconut macaroons recipe

Quick coconut macaroons recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Coconut biscuits and cookies

This coconut macaroon recipe is done in no time and so yummy! Crunchy on the outside and chewy inside :)


Sofala, Mozambique

38 people made this

IngredientsMakes: 12

  • 100g desiccated coconut
  • 2 tablespoons flour
  • 5 tablespoons sugar
  • 2 egg whites
  • 1/2 teaspoon vanilla extract

MethodPrep:10min ›Cook:18min ›Ready in:28min

  1. Mix together all the ingredients and dollop 1 spoonful at a time on a well buttered and flour dusted baking tray.
  2. Bake in a preheated 180 C / Gas 4 oven for 18-20 minutes or until golden.

Other ideas

Can decorate with chopped cocktail cherries on the top, or dip in chocolate once cooled.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I did half as much again , it worked perfectly . I dipped in melted chocolate too Mmm . Forgot to mention this made 23 small party size macaroons I used a tea spoon to scoop a small amount and just plopped it onto a greased baking sheet.-02 Mar 2014

More collections


Coconut Macaroons

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

1. Spread coconut on 1 parchment lined sheet. Toast coconut until light golden brown.

2. While coconut is cooling, whisk egg whites, sugar, vanilla and salt, until the mixture is frothy and thick.

4. With wet hands, form balls about 1 ½ inches in diameter.

5. Place on prepared sheet and bake for 15 minutes until golden brown.

6. If you like your macaroons chewier in texture, allow the macaroons to cool on the baking sheet for 10 minutes. If you like them crispier, transfer the macaroons to a cooling rack.

Melted Chocolate for Dipping

Line a baking sheet with parchment.

1. Dip the bottom of each macaroon in the melted chocolate and then place on lined baking sheet. Allow to cool before serving.


Recipes from the past will list the mixing and baking instructions for holiday macaroons as:

Beat eggs until foamy, then add sugar and beat until thickened. Fold in flour, baking powder and salt, and then fold in butter, vanilla and coconut.

Divide batter in half and blend chocolate and cinnamon into half, lemon rind in remainder.

Drop by teaspoon onto greased and floured baking sheets. Decorate with chocolate chips if desired. Bake at 350 degrees F for 15 minutes.


Coconut Macaroons

These Coconut Macaroons are ridiculously easy to make and only need a few ingredients! Baked until golden and dipped in chocolate, they're the perfect bitesize treat!

Ingredients

  • 2 large egg whites
  • 1/2 cup (100g) caster sugar
  • 1 tsp vanilla
  • Pinch of salt
  • 2 1/2 cups (225g) desiccated coconut
  • 2 tbsp plain/all-purpose flour, you may only need 1tbsp
  • 4 oz (113g) dark chocolate

Instructions

Place the egg whites, sugar, vanilla and salt into a large bowl and whisk until light and frothy. This will take around 30-45 seconds. They just need to thicken ever so slightly, but we're not going for meringue.

Add in the desiccated coconut and 1tbsp of flour. Gently stir until everything is combined. At this stage, check the consistency. You want to be able to press the dough into a shape that it will hold, but you don't want a wet, gloopy mess. If required add the extra tbsp of flour and mix. Mixture should be slightly crumbly and slightly sticky.

Leave the dough to one side for 10 minutes while you heat the oven to 170C/340F and line 2 baking trays with a silpat/silicone mat/grease proof paper.

After 10 minutes, take a 1tbsp spoon or scoop and press 1tbsp of dough into the spoon. Drop onto the baking tray, leaving 1 inch between each dough ball. Use the scoop to make the shape of the macaroon, a flat bottom and rounded top.

Place the coconut macaroons into the oven for 10-12 minutes, until golden all over. They should feel a little firm and springy to the touch.

Leave the coconut macaroons to cool completely before the next step. Alternatively you can just enjoy them as is without the chocolate. They're delicious both ways. Place some kitchen towel underneath a wire rack and transfer the cooled cookies to the wire rack.

For the chocolate – place dark chocolate into a small, heat proof bowl and place in the microwave, in 20 second increments, stirring in between each, until melted and smooth.

Dip the base of each coconut macaroon into the melted chocolate and place on the wire rack to set. This will take around 20-30 minutes.

Once set, dig in! Coconut Macaroons will keep in an airtight container, at room temperature, for 5 days.


Variations, Options, and Add-Ins

  • For a deeper coconut flavor, toast the coconut briefly before adding it to the recipe.
  • Add ½ cup of your choice of mini chocolate chips, chopped nuts, or finely diced dried fruit to the batter.
  • Cooled macaroons may be dipped in melted chocolate and rolled in chopped nuts (toasted almonds are especially delicious!)

Store in an airtight container at room temperature for up to one week. To freeze the macaroons, wrap well in plastic wrap and place the wrapped cookies in a plastic freezer container (to prevent breakage). May be frozen for up to 6 months. Allow them to come to room temperature before serving.

There are definitely recipes out there for macaroons with sweetened condensed milk. In my opinion, those recipes are overly sweet and hide a lot of the true coconut flavor. You'll find this recipe will produce a macaroon with a light texture with predominant flavors of coconut and vanilla.

You May Also Like .

Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!


Sally’s Coconut Macaroons

The best recipes have backstories—at least, Sally’s always do. Here she gives the lineage behind this coconut macaroons recipe. “My mother had one mean sweet tooth. She would be the one begging to drive the 10 miles to the nearest Dairy Queen, where she would always order the biggest sundae. We kids simply couldn’t keep up. So it’s no surprise that she was a great baker. These cookies were something we would often do in my teen years at about nine p.m. as a snack before bed. They were even better for breakfast.”–Lynne Rossetto Kasper and Sally Swift

LC Cookies For Breakfast, Cookies For Easter Note

We’re big proponents of cookies for breakfast. Big. We’re also big proponents of cookies for special occasions, such as Easter. Witness the charming young gentleman in the photo above showing off the coconut macaroons he and his mom, Annie, made this past weekend. (Annie is David’s administrative assistant and sooooooo much more. He couldn’t function without her.) Given that it was a holiday, they fancied up the coconut macaroons with some Jordan almonds. And there are plenty of other ways to gussy them up, whether for breakfast or a religious occasion or no reason at all, as you’ll see in the variations just beneath the recipe.


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

This coconut macaroons recipe appears in the "Cookies" episode of Martha Bakes.

Ingredients

Directions

Tips/Techniques

Chocolate Chunk Macaroons: Follow the recipe for Coconut Macaroons, adding ½ cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.

Chocolate Macaroons: Place 4 ounces finely semisweet chocolate chopped in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and ¼ cup sifted unsweetened cocoa powder. The baking time should be about the same you will know the cookies are done when they are just firm to the touch but still soft in the middle.

Cook’s note: you can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from ¾ cup to 1 tablespoon.


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!


How Long Do Coconut Macaroons Last

If you plan to eat these within a few days, it’s fine to leave them out at room temperature. Anytime after that, see the storage instructions below.

  • To store: Homemade coconut macaroons can last up to one week in the fridge. But to prevent it from getting too soggy, just leave them on a plate in the fridge.
  • To freeze: If you’d like to enjoy these past one week, you can freeze them for up to 3 months. Just make sure to layer parchment paper in between so they don’t stick. To defrost, let it sit out at room temperature to soften before serving.