Coconut Macaroons
These homemade coconut macaroons are golden, chewy, and perfectly toasted around the edges. Made with sweetened coconut, condensed milk, and whipped egg whites, they're easy to make and look beautiful piped into little swirls. After seeing some at the store with my dad, I knew I had to make my own!
Coconut Macaroons
Ingredients
- 12 ounces sweetened coconut flakes
- 240 grams sweetened condensed milk
- 2 egg whites
- Vanilla bean paste, to taste
- Sea salt, to taste
Instructions
- 1
To prepare the coconut, add the sweetened coconut flakes to a blender and pulse briefly to break them down into smaller pieces. This makes the mixture easier to pipe.
- 2
In a large bowl, combine the coconut, sweetened condensed milk, a pinch of sea salt, and vanilla bean paste. Mix until everything is thoroughly incorporated.
- 3
In a separate bowl, whip the egg whites until soft peaks form.
- 4
Gently fold the whipped egg whites into the coconut mixture until fully combined.
- 5
Transfer the mixture into a piping bag fitted with a large star tip.
- 6
Line a baking sheet with a Silpat or parchment paper. Pipe small dollops onto the baking sheet, leaving a little space between each one.
- 7
Bake at 325°F for 18–25 minutes, or until the macaroons are golden brown.
- 8
Just before they're finished, turn on the broiler for approximately 30 seconds to get the tops extra golden and toasted. Watch them very carefully because they can burn quickly!
- 9
Remove from the oven and allow the macaroons to cool before serving. Enjoy those beautifully toasted tops and caramelized bottoms!
Lauren's Note
- Blending the coconut: Don't turn it into powder! Just pulse it enough to break up the larger flakes so the mixture is easier to pipe.
- Whip to soft peaks: The whipped egg whites help give the macaroons a lighter texture while still keeping them chewy.
- Watch the broiler: This is my favorite trick for getting that extra-toasty finish, but keep a close eye on them. They can go from golden to burnt very quickly.
Frequently asked questions
Absolutely! You can use a cookie scoop or two spoons to portion the mixture onto your baking sheet. They'll taste just as delicious, even if they look a little different.
Whipping the egg whites incorporates air into the mixture, helping create a lighter texture while keeping the macaroons moist and chewy.
Look for golden-brown tops and edges. The bottoms should also be nicely caramelized. The centers will remain soft and chewy.
Once completely cooled, store them in an airtight container at room temperature for about 3–4 days.
