Introduction
There are few desserts that deliver such satisfying flavor with so little effort as the classic coconut macaroon. This recipe strips the process down to its absolute essentials, requiring only five common ingredients to produce perfectly chewy, golden-brown mounds of tropical goodness. Unlike their delicate French cousin (the macaron), macaroons are rustic, forgiving, and naturally gluten-free. They are traditionally tied to Italian Jewish communities and remain a staple for holidays like Passover, but they are simple enough to enjoy any day of the year. This method guarantees a crisp exterior and a wonderfully moist, dense interior that will make them disappear almost instantly.
Ingredients
- Sweetened Shredded Coconut: 14 ounces (400 g)
- Sweetened Condensed Milk: 7 ounces (200 g), about half a standard can
- Large Egg Whites: 2
- Vanilla Extract: 1 teaspoon (5 ml)
- Fine Sea Salt: 1/4 teaspoon (1 g)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat. This is crucial as the condensed milk can stick and burn easily.
- Combine the Base: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix thoroughly with a spatula until all the coconut is evenly coated and the mixture is very sticky.
- Whip the Egg Whites: In a separate, clean bowl, use a hand mixer or stand mixer to beat the two egg whites until stiff, glossy peaks form. The stiff peaks are vital for giving the macaroons their height and signature chewiness.
- Fold and Scoop: Gently fold the beaten egg whites into the coconut mixture in two additions. Be careful not to deflate the air from the whites; mix just until combined. Use a small cookie scoop or two spoons to drop mounds of the mixture onto the prepared baking sheet. Keep the mounds high and compact, leaving about 1 inch (2.5 cm) between each.
- Bake and Cool: Bake for 20 to 25 minutes, or until the macaroons are beautifully golden brown on the edges and lightly toasted on top. Remove from the oven and let them cool completely on the baking sheet before transferring them to a wire rack. They are very fragile when hot.
Nutritional Information
As this recipe relies on sweetened ingredients, macaroons are a decadent treat. Based on a batch yielding 18 servings, each macaroon contains approximately 120–140 calories, 7g of fat, and 14g of carbohydrates. They are high in fiber thanks to the coconut, naturally cholesterol-free (when made with egg whites only), and completely gluten-free.
Storage
Macaroons store exceptionally well due to their high sugar content. Store cooled macaroons in an airtight container at room temperature for up to one week. If you need longer storage, they freeze beautifully. Place them in a single layer in a freezer-safe container, separated by parchment paper, and freeze for up to three months. Thaw overnight at room temperature before serving.
Conclusion
These 5-ingredient coconut macaroons are proof that the best recipes are often the simplest. For an elegant finish, melt 1/2 cup of dark chocolate chips and dip the cooled macaroon bases into the chocolate, setting them on parchment paper until the chocolate hardens. Alternatively, add a teaspoon of orange or lemon zest to the mixture before baking for a bright, citrusy twist. Enjoy these timeless treats with a cup of hot tea or strong coffee—they make the perfect afternoon indulgence.