Coconut Macaroons

By Susan Spungen

Updated March 19, 2021

Coconut Macaroons
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
40 minutes
Rating
4(854)
Comments
Read comments

If you are a coconut lover, you’ll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.

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Ingredients

Yield:About 18 macaroons
  • 3large egg whites
  • ¼teaspoon kosher salt
  • ¾cup/151 grams granulated sugar
  • 1tablespoon plus ½ teaspoon melted virgin coconut oil or neutral oil, like safflower or grapeseed
  • ½teaspoon pure vanilla extract or seeds from ½ vanilla bean (see Tips)
  • 1½cups/128 grams sweetened flaked coconut (see Tips)
  • 1½cups/128 grams shredded unsweetened coconut
  • 2tablespoons coconut flour, matzo cake meal or all-purpose flour (see Tips)
  • 4ounces/113.5 grams bittersweet chocolate, chopped
  • Flaky salt, for sprinkling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

153 calories; 9 grams fat; 7 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 2 grams protein; 84 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.

  2. Step 2

    In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.

  3. Step 3

    Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.

  4. Step 4

    Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.

  5. Step 5

    Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.

  6. Step 6

    Melt the chocolate with the remaining ½ teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

Tips
  • If making these for Passover, use vanilla bean instead of extract. If you don’t have vanilla bean, you can also use lemon, orange or lime zest to flavor the macaroons. Don't use vanilla extract for Passover.
  • If you can't find sweetened coconut that is Kosher for Passover, use only unsweetened coconut (3 cups total) and add 2 tablespoons granulated sugar (¾ cup plus 2 tablespoons total).
  • Also, don’t use all-purpose flour for Passover. Coconut flour is fine if it’s kosher for Passover.

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Ratings

4 out of 5
854 user ratings
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Comments

Rita

Why can’t you use vanilla for Passover?

Betsy

Can you substitute almond flour for coconut flour?

Susan

I loved this recipe. I used unsweetened shredded coconut and no sweetened coconut at all. I did not increase the total amount of sugar to compensate for using unsweetened coconut. Even so, I found the macaroons a little sweet for my taste. I used coconut sugar instead of cane sugar. What a surprise to be able to make macaroons as good as the ones I used to buy at the neighborhood kosher bakery.

Sherri

This was a very nice lighter version of traditional Macaroons. I used almond flour in place of specified flour. I made these with 1 tsp. lemon peel and 1/8 tsp. lavender, and no vanilla. I would add 1.5 to 2 teaspoons of lemon peel next time. I also used 75 grams powered sugar and all unsweetened coconut. I like to use powered because it dissolves easier in baking dishes.

Sarah In Berkeley

Costco's Kirkland Signature Vanilla is kosher.

nicholsroadtrip

How many times do you swap the pans?

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