Mama Living Abroad

Coconut Macaroons

coconut macaroons with chocolate on top

These are for the true coconut lover. I love them because they are so pretty and sweet. You might be surprised at how few ingredients are needed for this coconut macaroon recipe. Make bigger batches to give as gifts, or keep them in an airtight container for up to a week (perfect for Passover).

What is the difference between a macaroon and a macaron?

Macaroons (pronounced mack-a-roon) are made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), are meringue-based sandwich cookies filled with buttercream, ganache, or jam.

How To Store Coconut Macaroons?

These are best kept at room temperature in an airtight container for up to 7 days.

Can you freeze coconut macaroons?

Yes, after baking and cooling completely for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature.

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coconut macaroons with chocolate on top

Coconut Macaroons

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Ingredients

  • 1 cup (100 grams) desiccated coconut unsweetened
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon
  • 2-3 egg whites (from large eggs)
  • 1/2 teaspoon vanilla extract

*Optional*

Instructions

  • In a small bowl, combine the coconut, sugar, and salt; mix well.
  • Whisk 2 egg whites and vanilla extract together until foamy and thick. Gently fold in the coconut mixture. If the mixture is dry and not coming together, add another egg white.
  • Place in the refrigerator for 20 minutes.
  • Preheat oven to 350°F/180°C.
  • Using wet hands, make small balls and place them on a baking sheetcovered with parchment paper. The balls should not be too small or too big. About the size of a golf ball is perfect.
  • Bake for 15-20 minutes or until golden.
  • Cool on a wire rack.

*Optional*

  • If you’d like to dip the macaroons in chocolate or drizzle choclare on top. Melt the chocolate and coconut oil in a microwave-safe bowl, stopping to stir every 30 seconds, or in a double boiler until smooth and creamy.
  • Dip the bottoms or sides of the macaroons in the chocolate and return to the lined baking sheets. Another option is to drizzle the chocolate over the macaroons.
  • Refrigerate for about 10 minutes or until the chocolate is set. These are excellent warm from the oven or at room temperature but also delicious straight from the refrigerator, nice and cold.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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