Coconut Macaroons Recipe (2024)

FAQs

What are coconut macaroons made of? ›

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets. Bake 325F for 20 minutes or until edges of cookies are golden brown.

Why do my coconut macaroons spread? Coconut macaroons may spread due to too much moisture. Try adding another tablespoon of flour or whisking your egg whites until fluffy. (Here are other ways to prevent cookies from spreading.)

That said, because macaroons are high in sugar and offer little nutrition, eating too many of them regularly could be problematic, especially if they replace more nutritious foods in your diet.

French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste. A trained eye may even be able to tell the difference simply by looking at them.

Macaroons are larger, denser and chewier that macarons, and definitely easier to make. Coconut macaroons are flavored with sugar and vanilla, but their main flavor is the coconut itself.

Macarons last for 7 days at ambient temperature and for up to 7 weeks in the fridge, so they do have quite a good shelf life. However, when storing them at ambient temperature, it is probably best to keep them in an airtight plastic container, to keep as much air out as possible so that they don't dry out.

To store: Homemade coconut macaroons can last up to one week in the fridge. But to prevent them from getting too soggy, just leave them on a plate in the fridge.

Using a dark baking tray may cause cracked shells, because dark trays retain more heat. And too much heat may crack the macarons. Always go for silver baking trays. Also, if you are using teflon sheets to bake the macarons consider turning the temperature of the oven down, since they tend to conduct more heat.

The tasty treats were eventually introduced to French royalty in 1533 when Queen Catherine de Medici of Italy married King Henry II of France. Most historians believe that macaroons and coconut macaroons both date back to Italy, likely in the Venice region, before they were transported to other parts of the world.

Store the Macaroons in a covered container in the refrigerator or they can be frozen. Can be served cold or at room temperature.

Is it OK to freeze coconut macaroons? ›

Macaroons store best in the freezer - you can keep them there for months if stored in an airtight container. You can keep them in the fridge for a while, too, at least for a month, stored similarly. If the cold isn't an option, just keep them in an airtight container and you'll be good for at least a week.

Baked goods made with whole wheat flour, almond flour, or other low-GI ingredients and less added sugar are fine for diabetics. Some good choices are sugar-free carrot cake, keto chocolate cake, and low-carb coconut macaroons.

Macaron Ingredients Are Expensive

Unlike most bakery treats, macarons are not made with all-purpose wheat flour, which even a home cook can pick up at the supermarket for less than 50 cents a pound. Instead, they're made with almond flour, which costs more than nine times as much—and that's at Costco.

Coconut macaroons: Think of the coconut macaroon as a cousin to the above macaroons. These tasty goodies are made with shredded coconut, sweetened condensed milk, eggs, vanilla, and salt. More importantly, they look different from the above two – they often look a little more round and a little lumpier.

Coconut Macaroon Ingredients

Flour: All-purpose flour gives the cookies structure. Salt: A pinch of salt enhances the overall flavor, but it won't make the macaroons taste salty. Sweetened condensed milk: A 14-ounce can of sweetened condensed milk is the decadent secret ingredient.

Product Description. 6 Coconut macaroons with chocolate flavoured decoration on edible rice paper.

Are Macaroons Always Gluten Free? Definitely not! While there's literally no good reason for a macaroon to contain any wheat flour (or other carbohydrate filler), lots of recipes for coconut macaroons exist that contain flour.