This post may contain affiliate links. Please read our disclosure policy.
No, not the French cookies, the other Coconut Macaroons that are made with shredded coconut flakes held together with just egg whites and sugar. They packed with golden brown toasted coconut flavor, and they’re a coconut lovers dream cookie!
These are macaroons, not macarons! Macaroons with two o’s are super sweet dense little cookies made of just coconut flakes, sugar, egg whites, and a small amount of almond extract. Macarons are the delicate French cookies made out of almond flour. I have a no fail small batch macaron recipe on this site, if you like, though!
Why this coconut macaroons recipe is the best:
I grew up on macaroons, but it took me some time to learn to love and appreciate them.
- Good coconut macaroons should be golden brown and crispy on all sides, especially the bottom. Avoid all-white macaroons at all costs! If you see one that is white after baking, it’s usually because they’re made with condensed milk. It’s not that I don’t love condensed milk in my Tres Leches cake, but in my opinion, it doesn’t belong in thees cookies. It makes them soggy and prohibits browning, and we want that toasted coconut flavor!
- You can dip their little bottoms in chocolate, if you want to make them slightly fancier for gift-giving. They would be great in a cookie box around the holidays, or on the plate as one of the cookies for Santa!
Ingredients
- Coconut Flakes. One cup of sweetened coconut flakes. The coconut to use for this recipe is the bagged sweetened kind in the baking aisle, usually in the blue bag. Don’t use the desiccated (dried) coconut from the bulk bin because it doesn’t have any sugar and the recipe will not turn out the same way.
- Sugar. Three tablespoons of granulated sugar to sweeten the mixture.
- Flour. Just one tablespoon of flour to hold the coconut macaroon dough together.
- Egg White. One egg white from one large egg. Reserve the egg yolk for another recipe.
- Almond Extract. The smallest amount of almond extract (1/4 teaspoon) really brings out the coconut flavor, just trust me on this!
- Chocolate (optional). It’s entirely optional, but if you would like to dip the bottom of each coconut macaroon in chocolate, chop up 1.5 ounces of semisweet chocolate, melt it on LOW in the microwave or a double boiler, and dip each coconut macaroon.
How to Make Coconut Macaroons
Combine the coconut, sugar, flour, egg white, and almond extract in a medium bowl.
Mix very well by hand with a spatula or wooden spoon (no hand mixers here!)
Evenly divide the dough into 6 mounds, and place them on a parchment-lined baking sheet.
Bake at 350 until all of the coconut macaroons are golden brown on all sides. Let cool completely.
If you want to dip these coconut macaroons in chocolate, add the chocolate to a small dish and microwave on LOW until melty, stirring frequently. Alternatively, you can use a double boiler to melt the chocolate. Dip each cookie in the chocolate, and then place them on the parchment paper to set. You can move them to the fridge to speed things up, if you need to.
Coconut Macaroons
These coconut macaroons are dipped in chocolate.
Ingredients
- 1 cup sweetened coconut flakes
- 3 tablespoons sugar
- 1 tablespoon flour
- Pinch of salt
- 1 large egg white (~1 1/8 ounces)
- 1/4 teaspoon almond extract
- 1.5 ounces semi-sweet chocolate, chopped (optional)
Instructions
- Preheat the oven to 350°.
- In a medium bowl, stir together all ingredients. Use a large spoon to scoop 6 cookies onto a baking sheet lined with parchment paper. Do not compact the cookies or the toasty edges will not form. Scoop them loosely.
- Transfer the baking sheet to the oven and turn it down to 325°. Bake for 25 minutes. Let cool completely.
- If you would like to dip the cookies in chocolate, melt the chocolate in the microwave on short pulses. Pour the melted chocolate into a small bowl and dip half of each cookie in the chocolate. Serve on pretty plates.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 75mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 2g
Yum! These look so good and as complicated as I would have thought. Glad you had a nice Valentine’s getaway. Hope your trip to TX is wonderful!
Thanks for your sweet comment regarding our break-in :-)
This recipe looks nice and easy!! Just how I like ’em!
So does this mean you’ll have one for me when I pick you up at 4AM for the airport? ;) Macaroons are my fave!
simply perfect and mouth watering.
I am seriously coconut crazy, as is my mom… When you mentioned that you were eating them on the plane all I could think was, “of course, I will make these when I go visit my mom in April and take them on the plane!” (first I will get them safely thru security, then I must get them safely past my snacking…) Awesome and yummy recipe!!!
Wow! You could not have picked a better recipe for me. I love it all and they look beautiful. What a treat.
Plan B
I love coconut macaroons, but I’ve never made them myself. Thanks for the awesome recipe, Christina! I hope you’re having a fabulous time in our home state.
Looks super tasty Christina! I’m sure your boyfriend was happy :) I wonder how these would taste with some lemon!? I hope you had a safe and great trip home!
Those look wonderful. Good job.
Do you have to whip the egg white or just mix it in as is?
Hi Jess,
Just mix it in as-is. Thanks :)
tina