Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties!
Welcome to Day 5 of Sally’s Cookie Palooza! Confession: I took yesterday off from posting to autograph/address all 100 book plates for the winners of this giveaway. Great news! More Sally’s Baking Addiction cookbook giveaways ahead.
But first… coconut macaroons! I have a HUGE spot in my heart (stomach?) for coconut macaroons. My mom used to make them on a Christmas cookie platter every year along with her gingersnap cookies, these irresistible treats, and pecan tassies. Sometimes we’d throw some Godiva chocolates on the platter too. Totally divine.
Coconut macaroons are actually quite simple to make at home. When done right, they can taste like the irresistible coconut center of an Almond Joy or Mounds bar. When done wrong, they’re dry, crispy, and falling apart. My coconut macaroons are none of the sort! They’re sweet, moist, and chewy on the inside with a delightfully crisp exterior.
And guess what? I have four different coconut macaroon varieties to share with you today. That’s right, four recipes in one.
All four varieties I’m sharing with you today start the same. You will need 4 and 3/4 cups of sweetened shredded coconut, which is a little less than a standard 14 oz package. Make sure you measure your coconut accurately. Any more than 4 and 3/4 cups and you’ll end up with dry, flimsy macaroons that will fall apart in your hands.
The other ingredients you’ll need are: egg whites, vanilla extract, and sugar.
A few helpful tips:
- Beat your egg whites, sugar, and vanilla with a mixer before adding the coconut. I’ve found that beating them with a mixer, as opposed to whisking by hand, makes a moister macaroon. This is because you’re creating fluffy volume by beating, which can only be a good thing when mixing with coconut.
- Make sure there is no remnants of egg yolk whatsoever. Just egg whites.
- Do not overbake. Only a precise 20 minutes, or until golden brown. Overbaking will dry out your coconut macaroons.
As you’re mixing the coconut into the wet ingredients by hand, make sure the mixture seems wet. If it seems dry, add 1 more egg white. This is what my mixture looked like:
I like to use my cookie scoop (in size large) for portioning the macaroons onto the baking sheet. If you don’t have a large cookie scoop, use just under 3 Tablespoons of the mixture per cookie. About 2.5 Tablespoons to be exact.
Now… the fun part. There are so many ways you can dress up this coconut macaroon recipe.
Version #1… add 1/2 cup of sprinkles to the coconut mixture before baking to create Funfetti Coconut Macaroons!
Version #2… you could also press 1 almond on top of each coconut mound before going into the oven. Then, once baked, drizzle with some chocolate to create…
Almond Joy Coconut Macaroons. I am a huge sucker for Almond Joy candy bars and it was about time I recreate my own little version at home!
Version #3… you can also leave the coconut macaroons plain and simple, which is what purists may prefer. They’re pretty darn good au naturale, if I do say so myself…
And finally… version #4. Add some dried cranberries to the mixture, bake as directed, then drizzle with melted white chocolate.
White Chocolate Cranberry Coconut Macaroons ♥
So which version will be your favorite? Though my love for sprinkles runs deep, I honestly think my favorite are the white chocolate cranberry coconut macaroons. But that’s just today. Tomorrow, I’ll probably want the last almond joy variety. And then the next day, I’ll need a sprinkle of color. It’s true… I have dessert A.D.D.
If you’re looking for a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the right place. When you’re feeling fancy, dress the simple recipe up with any of my suggested varieties in the recipe notes.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Yield: 14-16 cookies
Prep Time: 15 minutes
Total Time: 35 minutes
Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties (see notes).
- 4 large egg whites
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 4 and 3/4 cups sweetened shredded coconut (a little less than one 14-ounce package)
Preheat oven to 325F degrees. Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The 325F degree point must be precise.
In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved - at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.
Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are very compact and neat, as pictured above.
Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator.
For the Almond Joy Macaroons: after you scooped mounds of batter onto the cookie sheet to bake, press 1 almond into the tops of each mound. Bake as directed. Melt 4 ounces of pure semi-sweet, bittersweet, or milk chocolate and drizzle over cooled macaroons.
For the Funfetti Macaroons: gently mix in 1/2 cup of sprinkles into the batter and bake as directed.
For the White Chocolate Cranberry Macaroons: add 3/4 cup of dried cranberries into the batter when you add the shredded coconut. Bake as directed. Melt 4 ounces of pure white chocolate and drizzle over cooled macaroons.
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See all of the cookie recipes so far in my cookie palooza!