Looking for the perfect coconut macaroons recipe? Look no further.
Wow, I am finally recouping from the holidays! ‘Tis the season of eating!
I don’t know about you, but I feel like all I do is eat from Thanksgiving to New Years! It truly is the best time of the year! In the meantime, I’ve perfected some holiday recipes, including my coconut macaroon cookie recipe.
Coconut Macaroons are a great option for cookie lovers that are gluten free! They are chewy, moist and crispy on the outside. They are a delicious treat for the holidays, passover or really anytime. They are irresistible in our house!
I have been making coconut macaroonsover and over and finally have the most perfectcoconut macaroon recipe!It is a favorite of mine and I get so many compliments on it!
This recipe is on the “healthy” side of the cookie spectrum, which is a relief since I eat them all month long! They are so moist and delicious, they are hard to resist!
Perfect Coconut Macaroons
Okay, finally.. on to the recipe forgluten free coconut macaroons!
Gather your ingredients! You’ll need only a few simple ingredients for coconut macaroons – 14 oz. coconut flakes, 2 large egg whites, 1.4 tsp. salt, 1 tsp. vanilla and 12 oz. sweetened condensed milk.
In a medium sized bowl, mix together the coconut, sweetened condensed milk and vanilla.
Next beat the eggs with a electric mixer or stand mixer (I prefer this Hamilton Beach mixer). Beat the eggs on high until you have stiff peaks of egg whites.
You can tell the egg white are done because they will form little peaks when you lift the beater.
Carefully add the egg whites to the coconut mixture. Fold the egg whites into the coconut mixture. Be careful not to smash the egg whites too much. You want the mixture to be barely folded together. It will be fluffier with the egg whites.
Using an ice cream scoop or spoon, drop a tablespoon of the mixture onto your parchment-lined baking sheet. The coconut macroons won’t spread too much, space them about 1 inch apart and that should be fine!
Bakein the oven for 25 minutes until the edges are lightly golden brown.
Allow the coconut macaroons to cool for about 3-5 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
So that is it! Pretty simple recipe for coconut macaroons, don’t you think?
If you have made these in the past but found they turn out watery or runny or soggy… I have got your solution – I’ve tested and I’ve seen. The trick to non-runny coconut macaroons is…
Problem: Why are My Macaroons Runny?
After many years and attempts at coconut macaroons, I’ve perfected the recipe. And here is the secret – don’t use the full can of sweetened condensed milk. Usually the cans come in 14 oz. Yet, I use only about 12 oz. of the can. The full can is just too much!
No thanks soggy macaroons!
If you have made coconut macaroons in the past and they didn’t turn out right, this might be your problem. Runny coconut macaroons? Pools of liquid around coconut macaroons?
Simple Answer: Too much sweetened condensed milk.
Now that you have made this perfect coconut macaroon recipe, what should you do with the extra condensed milk? Ideas: Add it as a topping to a bowl of ice cream or put it in your morning coffee to sweeten it up!
Print Recipe
Coconut Macaroons
The perfect coconut macaroon (not runny)!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Author: Karissa @WithOurBest
Ingredients
- 14- ounce sweetened shredded coconut this is usually 1 bag in the store
- 12- ounce sweetened condensed milk little less than a whole can
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Instructions
1. Preheat the oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Mix together shredded coconut, sweetened condensed milk and vanilla extract.
4. Using a stand mixer or electric hand mixer, in a separate bowl, beat the egg whites and salt until stiff peaks form.
5. Fold together the egg whites with the coconut mixture.
6. Use a ice cream scoop to spoon out about a tablespoon of the coconut mixture onto the cookie sheets. Leaving 1 inches between the macaroons.
7. Bake for 25 minutes, until the macaroons are lightly golden.
8. Cool the macaroons on the baking sheet for a few minutes before transferring them to a cooling rack to completely cool.
9. Most moist and fresh the day of. Store in an airtight container for 4 to 5 days.
Notes
Adapted from Food Network
I love these coconut macaroons!
Whenever we do cookie exchanges, bake sales or bringcookies tothe neighbors, these are my first choice!You’ll find they get gobbled up quickly!
Hamilton Beach Mixers
I want to thank Hamilton Beach for sponsoring this post. Hamilton Beach makes baking so easy with theirawesome products. They have a6 Speed Hand Mixer with Pulse and Snap-On Casethat allows you to pulse on the slowest speed for added control, especially when adding flour. It’s convenient snap-on storage case means you will never misplace your attachments again.
I used the Hamilton Beach Stand Mixer to make these perfect coconut macaroons.This stand mixer is an affordable option that compares with the same mixing action as KitchenAid® stand mixers. It comes with 3 attachments and includes a splatter shield. It is hands free, versatile and powerful – 300 Watt motor.
