Easy Coconut Macaroons Recipe

These easy Coconut Macaroons are perfect for sharing at Passover, Easter gatherings or just about any holiday! These cookies have a crisp outside and tender inside!  The shredded coconut gives the cookies their crumbly yet velvety texture. A great Italian cookie without butter or flour!

Recipe Ingredients

Keep the ingredients on hand for an elegantly simple dessert.

• Egg Whites: Depending in the size of the egg you will use 3-4 eggs to get a 1/4 cup of egg whites. The eggs separate easier when they are room temperature. Tip: Put a slotted spoon over a bowl or cup and crack the egg onto the spoon. The eggs whites will drain through the spoon.
• Shredded Coconut: Use the unsweetened coconut flakes which has a subtler flavor and more texture than regular shredded coconut.

My Macaroon spread out when baking, what happened?

1. Chill the Dough: Before baking, chill the macaroon mixture in the refrigerator for at least 30 minutes. This helps solidify the fats and prevents the macaroons from spreading too much.
2. Use a Silpat or Parchment Paper: Line your baking sheet with a silicone baking mat (Silpat) or parchment paper. These surfaces help the macaroons maintain their shape and prevent sticking.
3. Proper Measurement: Make sure you’re using the correct measurements for your ingredients. Too much liquid can cause the cookies to spread.
4. Avoid Over mixing: Gently mix the ingredients until just combined. Over mixing can cause the mixture to become too loose, leading to spreading.
5. Shape and Compact the Macaroons: When scooping and shaping the macaroons, compact them tightly. This helps them hold their shape during baking.
6. Bake at the Right Temperature: Ensure your oven is preheated and set to the correct temperature, usually around 325°F to 350°F. If the oven is too hot, the macaroons may spread and brown too quickly.

Can I Freeze Macaroons?

To Freeze: Allow the macaroons to cool completely after baking. Place the macaroons on a baking sheet in a single layer and put them in the freezer for about an hour, or until they are solid. Once frozen, wrap each macaroon individually in plastic wrap to prevent freezer burn. Place the wrapped macaroons in an airtight container or a heavy-duty freezer bag. Label with the date. Store the container or bag in the freezer.

To Thaw: Remove the desired number of macaroons from the freezer and let them thaw at room temperature for about 30 minutes to an hour before serving.

For best quality, frozen macaroons can be stored for up to 2 months. I have never stored longer, however, you may be able to add another month without losing quality.

Recipe Directions

Step One: In a medium bowl beat egg whites with a whisk until frothy (about 30 seconds)

Step Two: In a medium bowl beat egg whites with a whisk until frothy (about 30 seconds)

Step Three: Fold in the shredded coconut. Mix gently. If the mixture is to wet, you can add more shredded coconut.

Step Four: Drop rounded teaspoonfuls about 2″ apart on a parchment lined baking sheet. Chill for about 30 minutes before baking. While macaroons are chilling, preheat the oven to 325° F

**If the macaroon spread during baking, when removed from oven and while still warm shape into mounds by gathering in the edges with fingers. Be careful not to burn your fingers.

Bake in the preheated oven for 18-20 minutes or until set and delicately browned.