Coconut Macaroon Recipe

Coconut Macaroons are chewy cookie like sweets that makes use of sweet shredded coconut. This dessert is popular here in the United States; it is usually dipped in white chocolate to give it a richer flavor. This macaroon recipe is like no other. It is simple, easy, and delicious.

Who doesn’t love a sweet treat? Many would say that a meal isn’t complete without the dessert you finish with –– and frankly, I agree! Desserts are always a welcome and refreshing finish to a hearty meal, and nothing says refreshing like a chewy, bite-sized coconut macaroon.

Coconut macaroons are like mini cupcakes that are loaded with the sweet, tropical flavors of coconut. The coconut macaroon is popular not only as a dessert but as a quick snack –– its compact size makes it easy to enjoy on the go. The only problem is how addictive these little treats are; just one will never be enough!

As far as desserts go, making your own coconut macaroon batch is actually quite simple. In less than an hour, you’ll have your own sweets waiting for you after dinner –– something both adults and kids at the table will enjoy! What’s more, you can turn making your coconut macaroons into a family activity as well.

What is the Difference Between a Macaroon and a Macaron?

If you’ve ever heard of a coconut macaroon, you’ve more than likely also heard of a macaron, too. Macaroons (mack-ah-ROON) and macarons (mack-ah-ROHN) share a very tragic history writ with many cases of mistaken identity and confusion. It’s no one’s fault, really; with such a similar name (separated only by one o) it’s easy for many to get confused between the two desserts.

Both desserts actually have a common ancestor: the original macaroon from Italy. The name also comes from Italian maccherone –– “fine paste” (even the macaroni pasta noodles get their name from this word, too!). Made with chopped almonds, egg whites, and sugar, this Italian macaroon has given rise to the two pastries we know today.

So this begs the question: what is the difference between a macaroon and macaron anyway? There are, in fact, several! Let’s go through them one by one.

The main difference: The key ingredient

The macaron, which has roots in Paris, takes after its original Italian iteration. Its batter is composed of almond flour, egg whites, and confectioners’ sugar. When you bake these in the oven, this almond batter gives rise (quite literally) to a cookie that’s chewy, airy, and satisfyingly smooth. Parisian macarons come in a variety of colors and flavors. When you go to a local patisserie or a bakery around Paris, there’s usually a rainbow of different macarons to sample. From more fruity offerings like strawberry and lemon to more decadent choices like dark chocolate, salted caramel, and vanilla bean, macarons have something for everyone.

Meanwhile, the coconut macaroon tends to have only one main ingredient. You guessed it: coconuts! A combination of coconuts, sugar, eggs, and condensed milk, coconut macaroons have a bumpier exterior and an even chewier texture. Some dip these goodies in chocolate (white, milk, or dark –– you pick!) for that extra oomph of flavor. Macaroons actually come from the United States, when coconut began to grow in sunny state Florida. Its tropical taste was so unforgettable, people just knew they had to start using it in some delectable desserts!

Making a perfect Parisian macaron takes a lot more skill and experience than shaping a coconut macaroon. The crisp yet airy texture of the former is one tough cookie (no pun intended) to emulate. Meanwhile, the simplicity of a coconut macaroon makes it a fun dessert the whole family can enjoy making.

However, it isn’t fair to pit two beautiful desserts against one another. Depending on how you’re feeling for the day, you can make (or buy) either one, and enjoy it to your heart’s content!

Can You Freeze Coconut Macaroons?

Have you ever made one coconut macaroon too many? To be honest, it’s a dilemma that doesn’t tend to happen a lot with how addictive these small treats can be. However, when you have a few of these goodies left over, don’t fret!

Another great thing about coconut macaroons is that they’re very freeze-friendly. For those who want to ration out your coconut macaroon batches to ensure you have more in the months to come, you can actually freeze these pastries for months at a time!

When you’re ready to dig into these coconut macaroons again, remove them from the airtight container you’ve kept them in and let them come to room temperature. This’ll take about an hour or so, depending on how long they’ve been in the freezer. But don’t worry –– they’ll always be worth the wait!

Are Coconut Macaroons Gluten Free?

Considering its lack of flour, the coconut macaroon is naturally gluten-free! For those with dietary concerns or going through Passover season, these desserts are not only free of gluten –– they’re also free of guilt!

However, some people still choose to add wheat flour and other fillers in order to make their coconut macaroons more dense. If you’re very conscious about these things, do check the labels of any coconut macaroon pack you purchase from stores or bakeries.

How to Store Coconut Macaroons

Coconut macaroons are as easy to store as they are easy to make –– and to enjoy!

The first tip to storing macaroons properly is ensuring that they have properly cooled down before containing them. Like any cookie, a coconut macaroon may form mold if stored while they are still warm. Leave them on a wire rack first to ensure that they have had ample cool down time. Once your macaroons have cooled (and once you’ve had a few to enjoy already!), place them inside an airtight, sealable container.

How you store and save your desserts depends on when you plan to eat them next. If you plan to consume your macaroons soon or within a week at most, you can just leave them in the container as is.

It’s different if you’re planning to keep them in the freezer for a much longer period of time. This will require more extensive preparation. Some say that you have to wrap your coconut macaroons individually in plastic wrap before putting them in a container. Others say you should sandwich parchment paper or baking sheets in between the layers of pastry. Either works, so long as you’re able to seal your container tightly before freezing.

Coconut macaroons last for up to three months inside the freezer, so make sure you’ve stored them properly! You don’t want these yummy treats going to waste.

How to Make Coconut Macaroons

Making coconut macaroons is incredibly simple. You don’t need a lot of cooking techniques and expertise to serve, share, and enjoy this with your family.

This coconut macaroon recipe also makes use of condensed milk to bring an even sweeter flavor to this pastry. Bursting with sugar, coconut macaroons are a delightful addition to any occasion! Follow these steps to find out how to make these easy treats today.

Coconut Macaroons With Condensed Milk

To start making your coconut macaroons, grab a large mixing bowl and half a cup of butter. Using a fork, cream the butter until you’ve achieved a fluffy, light texture. Add in half a cup of brown sugar and continue mixing them well. Incorporate the butter and sugar well so you attain a hollow, light substance.

Crack 3 eggs into the bowl and add 14 ounces of condensed milk into the mix. With a fork or a whisk, stir or beat these ingredients together until you’ve blended them perfectly. Try to aim for as little lumps as possible.

Then it’s time to add the star of the show; you can’t have coconut macaroons without coconuts! Take 400 grams of sweetened shredded coconut (about 14 ounces) and pour it into your mixture. Mix and distribute it evenly with all your other ingredients until your batter is ready for baking.

Preheat your oven to about 370 degrees Fahrenheit (~187 degrees Celsius) for about 10 minutes. While it’s heating up, take a tablespoon and start scooping spoonfuls of your mixture up one by one. Place each spoonful into a mold; having paper cups is definitely advisable.

Once you’ve filled up your mold for now, bake your coconut macaroon mixture in the oven. This should take about 20 to 30 minutes, but you can always just wait and watch it turn a beautiful golden brown. When you feel like they are perfectly baked, take them out of the oven and let them cool on a wire rack.

Serve your coconut macaroons on a beautiful plate during snacks or dessert! Your family will not be able to get enough. Enjoy as this awesome recipe puts a smile on their faces!

Related Recipes:

If you liked these coconut macaroons, here are some other perfect dessert recipes you can try:

• No Eggs – Oatmeal Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Leche Flan
• Yema
• Peach Mango Nuggets

Try this Coconut Macaroon Recipe and let us know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 2 votes

Coconut Macaroon Recipe

This is a recipe for Coconut Macaroon

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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Ingredients

• ▢ 14 ounces sweet shredded coconut or desiccated coconut
• ▢ 1/2 cup butter
• ▢ 1/2 cup brown sugar
• ▢ 3 pieces raw eggs
• ▢ 14 ounces condensed milk

US CustomaryMetric

Instructions

• Place the butter in a big bowl and cream using a fork
• Add-in the brown sugar and mix well
• Add the eggs and condensed milk then stir/beat until all ingredients are blended
• Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture
• In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups
• Pre-heat oven at 370 degrees Fahrenheit for 10 minutes
• Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown.
• Serve during dessert or snack time. Share and Enjoy!

Nutrition Information

Serving: 4g Calories: 1125kcal (56%) Carbohydrates: 128g (43%) Protein: 11g (22%) Fat: 67g (103%) Saturated Fat: 51g (255%) Trans Fat: 1g Cholesterol: 98mg (33%) Sodium: 597mg (25%) Potassium: 747mg (21%) Fiber: 4g (16%) Sugar: 124g (138%) Vitamin A: 978IU (20%) Vitamin C: 3mg (4%) Calcium: 327mg (33%) Iron: 2mg (11%)

© copyright: Vanjo Merano