Go Back
Coconut macaroons have a fascinating lineage that can be traced back to ancient times. The word "macaroon" is believed to have originated from the Italian word "maccarone," which means "paste." This refers to the original almond flour-based cookies that were the precursor to today’s coconut version. Over the centuries, as recipes traveled and evolved, various cultures began to incorporate local ingredients, leading to the development of the coconut macaroon we know today.

Coconut Macaroons

Discover the bliss of Tropical Paradise Coconut Macaroons, a dessert that takes you on a sweet escape to a tropical oasis. With their chewy texture and delightful coconut flavor, these macaroons are perfect for summer gatherings or special occasions. Learn about their rich history, the essential ingredients, and step-by-step instructions for making these irresistible treats. Elevate your dessert game by exploring flavor variations and serving suggestions that will impress your guests!
Print Recipe Pin Recipe

Ingredients
  

2 ¾ cups unsweetened shredded coconut

½ cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

2 large egg whites

1/4 teaspoon salt

1/2 cup semisweet chocolate chips (for dipping, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (163°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat to ensure easy release of the macaroons.

    Mix Coconut Base: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract (if you choose to use it). Stir the mixture until all the ingredients are well incorporated, ensuring every bit of coconut is coated.

      Prepare Egg Whites: In a clean, dry bowl, use a hand mixer or a whisk to beat the egg whites along with the salt. Continue beating until stiff peaks form, which usually takes about 3-5 minutes. Stiff peaks mean that when you pull the whisk out of the mixture, the egg whites will stand up firmly without collapsing.

        Fold Ingredients: Gently fold the whipped egg whites into the coconut mixture. Use a spatula to carefully combine the two, taking care not to deflate the egg whites. This step is crucial as it ensures your macaroons will be light and fluffy.

          Shape the Macaroons: With the help of a small cookie scoop or your hands, create tablespoon-sized mounds of the mixture. Place each mound on the prepared baking sheet, ensuring there is about 2 inches of space between each one for even baking.

            Bake: Place the baking sheet in the preheated oven and bake the macaroons for 20-25 minutes. Keep an eye on them during the last few minutes; you want them to develop a beautiful golden-brown color on top while avoiding any burning.

              Cool Down: After baking, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set. Once slightly cooled, transfer them to a wire rack to cool completely.

                Chocolate Dip (Optional): If you wish to add a chocolatey touch, melt the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until the chocolate is smooth and fully melted. Dip the bottom of each cooled macaroon into the melted chocolate, allowing any excess chocolate to drip off before returning them to the wire rack to let the chocolate set.

                  Serve and Enjoy: Once the chocolate has hardened, your Tropical Paradise Coconut Macaroons are ready to be savored! Serve them at room temperature, or store them in an airtight container to maintain their freshness.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 20 macaroons

                      - Presentation Tips: Arrange the macaroons on a decorative platter with palm leaves or tropical flowers for a stunning presentation that evokes a paradise vibe!