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Home » Blog » Cookie and Bar Recipes » Coconut Macaroons

Coconut Macaroons

Cathy Roma Published: Apr 10, 2019

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Light, sweet and oh so coconuty, there’s no doubt why coconut macaroons are a must for Passover. They're delicious dipped in chocolate too!
Light, sweet and oh so coconuty, there’s no doubt why coconut macaroons are a must for Passover. They’re delicious dipped in chocolate too!

Coconut Macaroons

There is no treat more synonymous with Passover than the coconut macaroon. They are crafted from pretty simple ingredients: coconut, egg whites, sugar, yet they can yield widely different results. It really comes down to preference and often, tradition.

I’ve made coconut macaroons every which way over the years: dense triangles, barely-sweet piped coconut meringues, others sticky and sweetened with condensed milk, chocolate drizzled and chocolate dipped…you get the idea. I honestly like them all for different reasons, but I think I’ve finally landed on my favorite.

A pile of coconut macaroons in a white footed, fluted bowl.

This recipe calls for half sweetened/half unsweetened coconut, which yields a pleasantly sweet, but not cloying macaroon. I whip the eggs with sugar to achieve that airy texture, as opposed to using sweetened condensed milk or cooking the whites with sugar on the stove which makes for a dense macaroon. I also love the addition of vanilla bean, giving the macaroons a big pop of vanilla flavor and tiny speckles sprinkled throughout.

Now remember, these coconut confections are a different animal entirely from French macarons. Those are pretty little sandwich cookies made with almond flour, often brightly colored, and filled and flavored with a wide range of ingredients.

The coconut macaroon, as no surprise, is all about the coconut. It typically contains some form of sweetener and egg whites, either whipped, cooked, or simply stirred in. If you’re a coconut lover, you might want these in their purest form, but sometimes a little chocolate drizzled over the top is in order. Either way, they are sure to be gobbled up and a welcome addition to the holiday table.

Let’s make Coconut Macaroons

Step by step photos showing how to make coconut macaroons. Whip the egg whites to soft peaks (1), add the sugar and whip to stiff peaks (2), Fold in the coconut (3), scoop onto a sheet tray and bake (4).

  1. Whip the egg whites to soft peaks with the whisk attachment.
  2. Slowly add the sugar and salt and whip to stiff peaks.
  3. Fold in the scraped vanilla bean and coconut flakes.
  4. Scoop rounded mounds on prepared baking sheets and bake until the edges begin to toast and turn golden brown.

Tips for success

  • Make sure your bowl is dry and grease-free so the egg whites will whip properly. A glass or stainless steel bowl is ideal.
  • Don’t let any egg yolk slip into the whites as they won’t whip up well. If a drop drips in, use a part of the cracked shell to remove it.
  • A room temperature egg white will whip to a greater volume than a just-out-of-the-refrigerator one. 
  • Once you reach stiff peaks in your meringue, be gentle when you fold in the remaining ingredients so you don’t deflate the batter.
  • An ice cream scoop is ideal for perfectly formed, consistent cookies.
  • To easily scrape the seeds from the vanilla bean, slice it lengthwise on one side only. Open it like a book and use the back of your knife to scrape the seeds in one downward stroke.

Coconut Macaroons

5 from 1 vote
Print
Coconut Macaroons
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Light, sweet and oh so coconuty, there’s no doubt why coconut macaroons are a must for Passover. They're delicious dipped in chocolate too!

Course: Cookies
Cuisine: American, Jewish
Keyword: coconut cookies, macaroons
Servings: 36 cookies
Calories: 68 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 3 egg whites
  • ½ cup sugar
  • ½ tsp kosher salt
  • 1 vanilla bean, scraped and pod discarded
  • 7 oz sweetened coconut flakes
  • 6 oz unsweetened coconut flakes
  • *melted semi-sweet chocolate for drizzling (optional)
Instructions
  1. Preheat the oven to 325 degrees and line two sheet pans with parchment.
  2. Add egg whites to a clean, dry bowl and whip with the whisk attached to soft peaks.

  3. Slowly add the sugar to the whipped egg whites, then the salt, and continue to beat until you have stiff peaks.

  4. Add the scraped vanilla bean and the coconut flakes to the bowl. Use a spatula to carefully fold until just combined.

  5. Using a 1 1/2 inch scoop or a spoon to place rounded mounds of the batter on the lined pans. Bake for about 15 mins or until the cookies are set and just beginning to brown.

  6. Drizzle with chocolate if desired.
Recipe Notes

Special equipment: 1 1/2 inch scoop

  • Make sure your bowl is dry and grease-free so the egg whites will whip properly. A glass or stainless steel bowl is ideal.
  • Don’t let any egg yolk slip into the whites as they won’t whip up well. If a drop drips in, use a part of the cracked shell to remove it.
  • A room temperature egg white will whip to a greater volume than a just-out-of-the-refrigerator one. 
  • Once you reach stiff peaks in your meringue, be gentle when you fold in the remaining ingredients so you don’t deflate the batter.
  • An ice cream scoop is ideal for perfectly formed, consistent cookies.
  • To easily scrape the seeds from the vanilla bean, slice it lengthwise on one side only. Open it like a book and use the back of your knife to scrape the seeds in one downward stroke.
Nutrition Facts
Coconut Macaroons
Amount Per Serving
Calories 68 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 4g25%
Sodium 53mg2%
Potassium 49mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Vitamin C 0.1mg0%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in April 2016 but was republished with tips and step by step photos in April 2019.

Coconut Macaroons
36

Cookie and Bar Recipes, Holiday Recipes, Recipe coconut, cookies, dessert, Easter, egg whites, macaroons, meringue, party, passover

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Previous Post: « Chocolate Meringue Cookies
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Reader Interactions

Comments

  1. Cheyanne @ No Spoon Necessary says

    April 11, 2016 at 2:56 pm

    5 stars
    These are GORGEOUS, Cathy! I love coconut and macaroons so I feel like you made these heavenly babies just for me! Seriously I want to celebrate Passover daily so I have an excuse to eat these on repeat! Pinned! Cheers, friend!

    Reply
    • Cathy says

      April 11, 2016 at 5:21 pm

      Thanks Cheyanne! These are a must for a coconut lover for sure. And between the unsweetened coconut and egg whites we can definitely have more than one!

  2. Mary Ann | The Beach House Kitchen says

    April 11, 2016 at 3:13 pm

    I LOVE these Cathy! They look like little pillows of heaven!! Pinning these to make real soon!

    Reply
    • Cathy says

      April 11, 2016 at 5:20 pm

      Yes Mary Ann! They are like little pillows! I hope you enjoy!

  3. rebecca | DisplacedHousewife says

    April 11, 2016 at 6:53 pm

    YUM, these look so delicious and fluffy and I love the flakes of vanilla in there.

    Reply
    • Cathy says

      April 18, 2016 at 12:19 pm

      Thanks! They’re a must for any coconut lover!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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