Coconut Macaroons – Immaculate Bites
Coconut Macarons – These super-sweet bite-sized treats are perfectly crunchy on the inside and slightly firm on the outside, so you’ll pass out. 💫
So my husband has a three-ingredient recipe that’s famous in our family. I know the tendency of
I customized my husband’s recipe and came up with what might be the most moist and fluffy macaron recipe on the planet. condensed milk. But before we go any further, let’s clarify some important culinary terms.
What is the difference between coconut macarons and coconut macaroons?
That little ‘o’ makes all the difference in the dessert world. Macarons essentially crunchy coconut balls like a picture. Macaronsmeanwhile, bright colors sandwich cookie With cream filling.
It sounds simple, but it’s pretty complicated compared to the fuss-free macaroons. Making the perfect macaron takes practice and experience. Perhaps that is why it is often adorned like an expensive jewel. That’s not what we do today, so don’t worry. 😅
- coconut – The main ingredient in these delightful macarons is coconut flakes! They taste better when sweetened, but you can use unsweetened if your macarons are less sweet.
- sweetened condensed milk – I prefer sweetened condensed milk instead of sugar. Still, we’ve included the option to use sugar instead in case you want to stay dairy-free.
- white meat – These guys keep their macaroons light and fluffy, but still chewy.
- extract – Vanilla and almond extracts add just the right amount of flavor to these coconut bites.
- semi sweet chocolate – This optional ingredient is perfect for garnishing a drizzle of chocolate and complementing the coconut flavor. 😋
How to make coconut macarons
making coconut macarons
- Preparing the oven – Place the oven rack near the center of the oven. Preheat oven to 325°F/162°C. Then line two baking sheets with parchment paper.
- mix – Combine coconut, sweetened condensed milk, vanilla and almond extract in a medium bowl. set aside. (Photo 1-2)
- beat the egg white – Place the egg whites and salt in the bowl of an electric mixer and beat until stiff peaks form. (Photos 3-4)
- mix – Use a large rubber spatula to fold the beaten egg whites into the coconut mixture. (Photos 5-6)
- Form Macaron – Form a heaping tablespoon of the mixture into a mound with a small ice cream scoop or two large spoons on a baking sheet, separating them about 1 inch. (Photo 7)
- bake – Place the baking sheet in the center of the oven and bake for 23-25 minutes. Rotate the skillet from top to bottom and front to back to evenly brown the top and edges until golden brown. (Photo 7)
- Chill – Cool the macaroons on the skillet for a few minutes, then transfer to a wire rack to cool completely.
make chocolate dip
- melt the chocolate – If you want to dip the macaroons in chocolate, place them in a microwave-safe bowl and microwave on medium power to melt the chocolate. Stir at 30-second intervals until smooth and creamy. Alternatively, you can melt the chocolate with hot water in a double boiler. (Photos 9-10)
- soak the macarons – Dip the macarons in the chocolate from below and pour the excess back into the bowl. Then put it back on the lined baking sheet.
- Chill – Refrigerate the macaroons for about 10 minutes until the chocolate hardens.
- Get creative with your extracts. Lemon, orange, or even peppermint extracts make these macaroons taste beautiful.
- Make mocha macarons. Substitute 1 tablespoon of instant coffee for the almond essence and dip the resulting macarons into the chocolate.
tips and tricks
- For a finer texture, pulse the coconut several times in a food processor. But remember, the finer the grain, the more compact the macarons.
- Chill macarons before storing. Otherwise condensation will form and you will lose the perfect crunchy outer layer.
- If using sugar instead of condensed milk for this recipe, beat the sugar and egg whites until stiff peaks form.
- You can add 1-2 cups of coconut flakes for a crunchier, lighter coconut macaron.
They’ll keep good for about a week, so go ahead and make them according to the recipe a day or two (or three!) ahead of time.
You can also freeze macarons for 3 months and thaw them in the refrigerator.🙌
How to eat and store
Enjoy these delicious bites anytime they are cold. Store coconut macaroons at room temperature in an airtight container. I will keep it for about a week.
Frequently Asked Questions
It happens when the dough is too wet. Follow the recipe exactly so you don’t add too much sweetened condensed milk or too much coconut flakes.
Using unsweetened coconut flakes can cause this to happen. However, it also depends on the brand you use, so you may want to experiment until you find a brand that doesn’t dry out your macaroons.
You can crack the egg in half and gently pour the white out, leaving the yolk in the shell. Here’s a simple trick. Carefully crack the egg and gently pour it into a slotted spoon with a slot small enough to hold onto the yolk. 👍
What to eat with coconut macarons
I love eating some macaroons with a nice hot drink. chai tea latte is ideal, but even one cup ginger tea It complements this dessert well.
Coconut macaroons are a great accompaniment to other tropical desserts.when i make i like to make them mango fool, No Bake Key Lime Mango Coconut Cheesecake PieAlso pineapple cake. Hmmm! 🤤
More Tasty Coconut Recipes to Try
These coconut macarons are so delicious and so easy to make! I know you’ll love them as much as I do. Have you tried this recipe yet? Let us know how you liked it in the comments section below.
see how to make
This blog post was originally published in March 2019 and has been updated with additional tips, new photos, and videos.
Preparation: 15 minute
cooking: twenty five minute
total: 40 minute
Coconut macaron with condensed milk
coconut macarons with sugar
Place oven rack near center of oven. Preheat oven to 163°C. Then line two baking sheets with parchment paper.
Whisk together coconut, sweetened condensed milk, vanilla and almond extract in a medium bowl. set aside.
Beat the egg whites and salt in the bowl of an electric mixer until stiff peaks form. Use a large rubber spatula to fold the beaten egg whites into the coconut mixture.
(If using a recipe with sugar, whisk the egg whites and sugar until stiff. Then gently stir in the coconut, extract, and salt.)
Form a heaping tablespoon of the mixture into a mound with a small ice cream scoop or two large spoons on a baking sheet, separating them about 1 inch.
Place the baking sheet in the middle of the oven and bake for 23-25 minutes. Rotate the skillet from top to bottom and front to back to evenly brown the top and edges until golden brown.
Let the macaroons cool in the skillet for a few minutes, then transfer to a wire rack to cool completely.
If you want to dip the macaroons in chocolate, place them in a microwave-safe bowl and microwave on medium power to melt the chocolate. Stir at 30-second intervals until smooth and creamy. (Alternatively, you can melt the chocolate in a double boiler of hot water.)
Dip the macaroons (from the bottom) into the chocolate and return the excess macaroons to the bowl. Then put them back on the lined baking sheet.
Refrigerate the macarons for about 10 minutes until the chocolate hardens.
Tips and notes:
- If you prefer, you can use unsweetened coconut.Adjust the sweetness with sugar or condensed milk.used baker’s angel flakes.
- You can pulse them a few times in a food processor to make the coconut finer texture.
- If using the coconut macaron recipe with sugar, mix the sugar and egg whites until stiff peaks form.
- Feel free to add any flavors you like to this recipe, beyond almond or vanilla extract. You can also add lemon, orange, or peppermint extracts for a delicious twist.
- Be sure to cool the macaroons before storing.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 2Macarons| | calorie: 421kcal (twenty one%)| | carbohydrate: 48g (16%)| | protein: 6g (12%)| | thick: twenty threeg (35%)| | saturated fat: 18g (113%)| | Polyunsaturated fat: 0.4g| | Monounsaturated fat: 3g| | Trans fat: 0.01g| | cholesterol: 1mg| | sodium: 373mg (16%)| | potassium: 319mg (9%)| | fiber: Fourg (17%)| | sugar: 43g (48%)| | Vitamin A: TenIU| | Vitamin C: 0.3mg| | calcium: twenty twomg (2%)| | iron: 2mg (11%)