Perfect Coconut Macaroons Recipe - Allrecipes.com
Perfect Coconut Macaroons Recipe
  • READY IN ABOUT hrs

Perfect Coconut Macaroons

Recipe by  

"After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with."

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Ingredients Edit and Save

Original recipe makes 18 macaroons Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  4. Beat egg whites in a bowl until soft peaks form.
  5. Fold coconut mixture into egg whites until just combined.
  6. Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  7. Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  8. Line baking sheet with new piece of parchment paper.
  9. Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  10. Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2012

Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual. So I tried my hand at this recipe. It was pretty simple to whip together, easier than making chocolate chip cookies (and healthier). I don't think I'll ever need to resort to using condensed milk, this IS the perfect coconut macaroon recipe.

 
Most Helpful Critical Review
Nov 11, 2013

Very disappointing. Added extra flour as some suggested - far too dry. Also, a standard food processor isn't big enough to blend the ingredients.

 

73 Ratings

Dec 18, 2012

I had very high hopes for this recipe... I did the first batch as directed 350 for 15 min. but they didn't seem 'right'.. so I decreased the heat to 325 and upped the time to 22 min. Those were much better. I used tablespoons , as I am not sure what golf ball sized meant. I pulsed the coconut in the food processor for 30 sec as directed, but in future batches, I think I will leave the coconut shaggier for a lighter, slightly dense macaroon. or at least only pulse half of the coconut. I did like the half vanilla half almond flavoring. Overall, will make again, but with the changes as mentioned.

 
Jul 13, 2012

These were divine! They turned out exactly as I hoped they would. They seemed just like a macaroon from a bakery. Wonderful texture and just the right amount of sweetness. The ratio of ingredients works perfectly. I find this kind of macaroon to be so much better than the kind made with sweetened condensed milk. I prefer larger shreds of coconut, so I skipped the step with the food processor. Instead I mixed all of the ingredients (minus the egg whites and extracts) in the mixer on low speed until well combined. After moving that mixture to a large bowl, I beat the eggs whites and then beat in the extracts. I omitted the almond extract this time, but I may add it back in next time. Thank you for such a wonderful and easy recipe!

 
Jan 19, 2013

I tried this recipe and liked it but I used 6 Tablespoons of flour and 1 teaspoon of Baking Powder and beat my egg whites till a stiff peak formed and then folded everything in. They came out perfectly round and high. Hope this helps

 
Aug 21, 2012

These really WERE perfect! I made them for a friend's birthday, and they were a huge hit. I made them the night before, and refrigerated them until ready to eat. The yeild of the recipe for me was about 20 macaroons. I would've probably had a lot more, but I didn't beat the eggwhites enough, so they completely fell when I added the coconut. Next time I make these macaroons, I will whip those eggwhites until there's no tomorrow.

 
Jun 12, 2012

Absolutely fabulous! I tried the macaroon recipes with sweetened condensed milk and found them to be way too sweet, with a glossy, weird texture. These looked and tasted like they came from a high-end bakery. This is going in my collection of treasured family recipes.

 
Apr 23, 2013

Excellent! My second batch is in the oven now. I took the suggestion and used the 6 tbsp. of flour and 1 tsp. of baking powder. I did not have almond extract so I omitted. I also mixed in bowl without processing. I beat my egg whites to stiff peaks. Wetting the hands really helps solve the stickiness. I like my brown and toasty, so I kept them in the oven 20-25 minutes watching carefully. (My oven sucks so don't go by my time.) This is a keeper that will I will make often. Thanks!!!

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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