The Best Coconut Macaroons
There’s something undeniably comforting about a freshly baked coconut macaroon. These delightful little cookies are a perfect combination of chewy and sweet, and their simplicity is part of what makes them so special. Whether you’re craving a nostalgic treat or looking for a lovely dessert to impress your guests, The Best Coconut Macaroons are the answer. With just a handful of ingredients, you can create a batch of macaroons that are sure to become a staple in your baking repertoire.
Why This Recipe Is Reliable
This recipe for The Best Coconut Macaroons has been tried and tested many times, resulting in perfectly chewy cookies with a delightful golden crust. The combination of sweetened shredded coconut, egg whites, and a touch of vanilla creates a flavor profile that is both simple and satisfying. The inclusion of corn syrup helps bind the ingredients together while providing that glossy finish we all love. With clear instructions and easily accessible ingredients, you can whip up these macaroons with confidence, knowing they will turn out delicious every time.
What to Buy
To make The Best Coconut Macaroons, you’ll need the following ingredients:
- 3 tablespoons water – This will help in melting and dissolving the sugar.
- 1 cup granulated sugar – Essential for sweetness.
- 1 tablespoon light corn syrup – Provides moisture and helps bind the cookies.
- 1 teaspoon salt – Enhances the overall flavor.
- 14 oz sweetened shredded coconut – The star of the show, giving those chewy bites.
- 2 egg whites (room temperature) – Acts as a binding agent for the coconut.
- 1 teaspoon vanilla extract – Adds a lovely aromatic flavor.
Must-Have Equipment
Before diving into the recipe, make sure you have the following equipment:
- Mixing bowl – For combining all your ingredients.
- Whisk – To beat the egg whites until frothy.
- Baking sheet – A flat surface for baking your macaroons.
- Parchment paper – To line the baking sheet and prevent sticking.
- Measuring cups and spoons – For accurate ingredient measurements.
- Spoon or cookie scoop – For shaping the macaroons.
Step-by-Step: The Best Coconut Macaroons
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (160°C). This ensures that your macaroons bake evenly and develop a nice golden color.
Step 2: Prepare the Baking Sheet
Line your baking sheet with parchment paper. This will prevent the macaroons from sticking and make cleanup a breeze.
Step 3: Make the Sugar Syrup
In a small saucepan, combine the water, granulated sugar, light corn syrup, and salt. Heat over medium heat, stirring until the sugar dissolves completely. Bring the mixture to a gentle boil, then remove it from the heat and let it cool slightly.
Step 4: Combine the Coconut
In a mixing bowl, combine the sweetened shredded coconut and the slightly cooled sugar syrup. Stir until the coconut is well coated.
Step 5: Beat the Egg Whites
In a separate bowl, beat the egg whites with a whisk until they become frothy. You don’t need stiff peaks, just enough to get some air into them.
Step 6: Mix Everything Together
Gently fold the beaten egg whites and vanilla extract into the coconut mixture. Be careful not to deflate the egg whites too much while combining. You want to keep that air in there for a light texture.
Step 7: Shape the Macaroons
Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. You can shape them into mounds or peaks for a more decorative look.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the macaroons are golden brown. Keep an eye on them towards the end to prevent over-baking.
Step 9: Cool
Once done, remove the baking sheet from the oven and let the macaroons cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Fresh Takes Through the Year
While The Best Coconut Macaroons are delicious as is, consider these fun variations to keep things fresh:
- Chocolate-Dipped: Dip the bottoms of cooled macaroons in melted dark or milk chocolate for an extra layer of decadence.
- Almond Joy Style: Add a whole almond on top of each macaroon before baking for a nutty twist.
- Mint Chocolate: Mix in a few drops of peppermint extract and dip in chocolate for a refreshing flavor.
- Fruit Infused: Stir in some finely chopped dried fruits like cranberries or pineapple for added texture and flavor.
Don’t Do This
- Don’t skip the corn syrup: It helps bind the mixture and keeps the macaroons moist.
- Don’t overmix: When folding the egg whites, be gentle to maintain the airy texture.
- Don’t rush the cooling: Allow them to cool on the baking sheet to prevent them from falling apart.
- Don’t use unsweetened coconut: The sweetness from the shredded coconut is essential to the flavor.
Refrigerate, Freeze, Reheat
If you find yourself with leftover macaroons (though we doubt they’ll last long), here’s how to store them:
- Refrigerate: Store in an airtight container in the fridge for up to 1 week.
- Freeze: For longer storage, freeze the macaroons in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
- Reheat: If you prefer them warm, reheat in the oven at 300°F (150°C) for about 5 minutes.
Frequently Asked Questions
Can I use unsweetened coconut instead?
While you can technically use unsweetened coconut, it will significantly alter the flavor and sweetness of the macaroons. For the best results, stick with sweetened shredded coconut.
What should I do if my macaroons are too dry?
If your macaroons turn out dry, it may be due to overbaking. Keep an eye on them during the last few minutes of baking. If they’re too dry, consider adding a little more corn syrup next time to enhance moisture.
Can I double this recipe?
Absolutely! Just ensure you have enough space on your baking sheets, as the macaroons will need room to bake evenly. You may need to bake in batches depending on your oven size.
What can I substitute for egg whites?
If you need a substitute for egg whites, you can try using aquafaba (the liquid from canned chickpeas). About 3 tablespoons of aquafaba can replace 1 egg white. Whip it until frothy before mixing it with the coconut mixture.
Serve & Enjoy
There you have it—the recipe for The Best Coconut Macaroons that are sure to delight anyone who takes a bite. These macaroons are perfect for sharing at gatherings, serving alongside a cup of tea or coffee, or simply enjoying as a sweet pick-me-up during the day. With their delightful texture and sweet coconut flavor, you may find that these little treats quickly become a favorite in your household. So gather your ingredients, preheat that oven, and get ready to enjoy some homemade goodness that will leave everyone asking for seconds!
The Best Coconut Macaroons
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C).
- Step 2: Line your baking sheet with parchment paper.
- Step 3: In a small saucepan, combine water, granulated sugar, light corn syrup, and salt. Heat over medium heat, stirring until dissolved. Bring to a gentle boil, then cool slightly.
- Step 4: In a mixing bowl, combine sweetened shredded coconut and the cooled sugar syrup. Stir until well coated.
- Step 5: In a separate bowl, beat the egg whites until frothy.
- Step 6: Gently fold the beaten egg whites and vanilla extract into the coconut mixture.
- Step 7: Drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for about 20-25 minutes, or until golden brown.
- Step 9: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container in the fridge for up to 1 week.
- Freeze for longer storage, up to 3 months.
- Reheat in the oven at 300°F (150°C) for about 5 minutes.
