- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 150 g
- 1 tsp
- 1 pinch
- 2 tbsp
Process
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Preheat the oven to 160°C. Line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, granulated sugar, salt, and all-purpose flour (if using). Mix well.
In a separate bowl, whisk the egg whites and vanilla extract until frothy, about 30 seconds. They should be foamy, not stiff.
Pour the egg white mixture into the dry ingredients and stir with a spatula until evenly moistened. The mixture should hold together when squeezed.
Using a tablespoon or small ice cream scoop, pack the mixture firmly and drop mounds onto the prepared baking sheet, spacing them about 3 cm apart.
Bake for 20–25 minutes, until the edges and tops are golden brown. Rotate the pan halfway through for even baking.
Let cool completely on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
Kitchen notes
Kitchen notes
- The most common mistake is not packing the coconut mixture firmly enough; press each mound together tightly so the macaroons do not crumble after baking.
- For even baking, use a cookie scoop to portion the mixture; this ensures all macaroons are the same size and bake at the same rate.
- If the mixture seems too dry, add another egg white, one teaspoon at a time, until it holds together when squeezed.
- For extra crispness, bake until the tips are deeply golden; for a chewier texture, remove from the oven when just lightly golden.
Substitutions
- granulated sugar→coconut sugar
- all-purpose flour→cornstarch (for gluten-free)
- vanilla extract→almond extract
Storage & reheating
Store cooled coconut macaroons in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. To freeze, place in a single layer in a freezer bag and freeze for up to 3 months; thaw at room temperature. To reheat, place on a baking sheet in a 150°C oven for 5 minutes to refresh the crisp edges.
FAQ
The questions we get asked most
Why did my coconut macaroons fall apart?
They likely lacked enough binder or were not packed firmly. Make sure to use the full amount of egg whites and press each mound together tightly before baking. If the mixture seems dry, add an extra egg white.
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but reduce the granulated sugar to 100 g to avoid excessive sweetness. The texture will be slightly different but still good.
How do I know when coconut macaroons are done?
They are done when the edges and tips are golden brown and the centers feel set but slightly soft. They will firm up as they cool. Overbaking leads to dry, hard macaroons.
Can I make coconut macaroons ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before baking. You can also bake them a day ahead and store in an airtight container.
Why are my macaroons dry and crumbly?
Dryness often comes from overbaking or using too much flour. Bake just until golden and measure flour accurately. Adding an extra egg white can also help bind.
Can I freeze coconut macaroons?
Yes, freeze them in a single layer in a freezer bag for up to 3 months. Thaw at room temperature and refresh in a 150°C oven for 5 minutes if desired.
How can I make coconut macaroons gluten-free?
Replace the all-purpose flour with cornstarch or omit it entirely. The macaroons will be slightly more delicate but still delicious.
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