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Coconut Macaroons Recipe

This Coconut Macaroons Recipe is good for you. There are no controversial ingredients according to my health-coach friend Joyce, all while low in sugar. Here’s what I’ve learned: Coconut is full of fiber, vitamins, minerals, and electrolytes, and it is also fantastic for your immune system. It’s a “good fat” that turns into energy in your body before it can set in and cause your figure harm as long as you’re doing a lot of moving. If you eat a little bit of coconut each day, it will help treat any sickness; from the flu to a sore throat to any infection—no wonder why everyone loves to put coconut in food like these amazing coconut macaroons.

Are you interested in the history of macaroons?

In searching for information about the history of coconut macaroons, I learned that coconuts were made famous by Italian Jews who adopted the cookie for Passover. The recipe contains no flour or yeast, baking soda, or powder (leavening agent). During the Passover holiday, no leavened foods are permitted in the diet. The cookie was well-loved and enjoyed year-round. Over time, coconut, chopped nuts, and chocolate were added.

Dried Fruit and Coconut Macaroons
Coconut macaroons with a dried fruit center

How to make coconut macaroons recipe

Step One: Gather the ingredients

The first thing you’ll need to do is check the fridge and the pantry to ensure that you have all the ingredients you’ll need. When shopping for coconut, make sure you know how the coconut is sweetened. You don’t want coconut that has been sweetened with corn syrup. There are alternatives. In addition to sweetened and unsweetened coconut, you’ll need eggs, sugar, honey, salt, dried fruit, and butter (or a vegan alternative). If you go for the chocolate drizzle, you’ll need a bar of dark chocolate and virgin coconut oil. It’s incredible how awesome these macaroons taste with so few ingredients.

Step Two: Prepare the coconut.

Preheat the oven to 350°F. Line a baking sheet with Silpat or parchment. Combine unsweetened and sweetened coconut on the lined baking sheet. Lightly toast the coconut in the oven for 5 to 10 minutes. Keep close watch that the mixture does not burn; however, your goal is a nice golden brown color. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F. (If using a convection oven, leave it at 350°F).

Step Three: Whip the Meringue

Do you want to know the secret to making perfect meringue? Clean a medium-size mixing bowl with hot water and lemon juice to ensure it is perfectly clean. As long as it’s spotless, you’ll achieve perfect peaks. Whip egg whites with a pinch of salt in a bowl until the whites stiffen into firm peaks adding sugar slowly and evenly. Fold the cooled toasted coconut into the egg white mixture. Whisk in vanilla and salt and whisk until the mixture is bubbly—place bowl in the refrigerator to chill for 30 minutes.

Step Four: Make the macaroons.

Line a baking sheet with parchment paper and drop medium scoop (2 tablespoon size) rounds of the coconut mixture onto the baking sheet. Then, press one or two dried cherries, cranberries, plums, or other dried fruit into the top of each macaroon (optional). Melt butter and honey together. Drizzle the mixture over the top of each macaroon.

Step Five: Bake the macaroons

Bake macaroons for 20 to 25 minutes, until lightly browned (observe to avoid burning), or 10 to 12 minutes if using a convection oven. Macaroons should be dry to the touch. However, you may need to bake them longer on a humid day, turn the oven off, and do not open the oven until the cookies are cool. Moisture is the enemy of the macaroon.

Coconut Macaroons and coffee maker on kitchen counter with our Spring honey from Chesterhaven Beach Farm
Spring honey featured with coconut macaroons

Expert tips for adapting this heavenly recipe

A recipe is not perfect until you’ve added your touch to it. So, play with your macaroons to make them uniquely yours. Call your inner chef to come out and play. Here are some ideas –

  • If you want to be fancy, melt equal parts dark chocolate and coconut oil in a double boiler and dip each cookie halfway into it. OR, drizzle on top after dipping the bottom into the melted chocolate mixture.
  • For crispier, lighter macaroons, increase the amount of coconut to 5 cups.
  • Add 2 Tablespoons of organic dark cocoa powder to the batter to turn this recipe into chocolate coconut macaroons.
  • Wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!)
Coconut Macaroons are like little energy bites.
Coconut Macaroons drizzled in chocolate.

Suppose you decide to make these coconut macaroons or any variation that we’ve suggested or, better yet, your very own take. Why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

Coconut Macaroons and coffee maker on kitchen counter with our Spring honey from Chesterhaven Beach Farm

Coconut Macaroons Recipe

Course: Dessert
Cuisine: Italian
Keyword: coconut macaroon, dessert, macaroon
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 24
Calories: 97kcal
These light cookies are gluten-free and delicious. They are actually good for you.
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Ingredients

  • 1 1/2 c unsweetened flaked coconut
  • 1 1/2 c sweetened flaked coconut
  • 4 egg whites
  • 1/2 c organic sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1/4 c dried fruit
  • 2 tbsp. Waxing Kara Honey
  • 2 tbsp. butter

Instructions

  • Preheat oven to 350°F. Combine unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch that the mixture does not burn, though your goal is a nice golden brown color. Remove from the oven and set aside to cool. Reduce the oven temperature to 325°F. (If using a convection oven, leave at 350°F).
  • Clean a medium size mixing bowl with hot water and lemon juice to be sure it’s very clean. Whip egg whites with a pinch of salt in bowl until the whites stiffen into firm peaks adding sugar slowly and evenly. Fold the toasted coconut into the egg white mixture. Whisk in vanilla and salt and whisk until the mixture is frothy. Place bowl in fridge to chill for ½ hour.
  • Line a baking sheet with parchment paper drop medium scoop (2 tablespoon size) rounds of the coconut mixture onto the baking sheet. Press one or two dried cherries, cranberries, plums or other dried fruit into the top of each macaroon (optional). Melt butter and honey together. Drizzle the mixture over the top of each macaroon.
  • Bake macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning) or for 10 to 12 minutes if using a convection oven. Macaroons should be dry to the touch. You may need to bake them longer if it is a humid day.

Video

Notes

The macaroons will keep in an airtight container for a week.

Nutrition

Serving: 1cookie | Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 72mg | Fiber: 1g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg

Try our homemade almond milk if you are looking for ideas on what to serve with this coconut macaroons recipe. It’s something that the whole family will enjoy, and when you make it with your own hands, it just tastes better.

Homemade Almond Milk

Fresh, homemade almond milk is among the most popular plant-based milk and it’s very easy to make.
Check out this recipe

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