Coconut Macarons Recipe

Introduction

Coconut macarons are a chewy, sweet treat that highlight the tropical flavor of coconut with a rich, creamy texture. This simple recipe uses condensed milk and coconut flakes for easy preparation and delightful results. Perfect for sharing or enjoying as a cozy snack.

Ingredients

• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2/3 cup flour
• 5 1/2 cups sweetened coconut flakes (from a 14 ounce bag)
• 1/4 teaspoon kosher salt

Instructions

1. Step 1: In a large mixing bowl, combine the sweetened condensed milk with the vanilla and almond extracts, stirring until fully blended.
2. Step 2: Add the flour, coconut flakes, and kosher salt to the mixture. Stir until all ingredients are well combined into a thick batter.
3. Step 3: Cover the bowl and refrigerate the mixture for one hour to allow it to firm up for easier shaping.
4. Step 4: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
5. Step 5: Using a standard-sized ice cream scoop (1.5 to 2 tablespoons), scoop out 18 portions of the macaroon mixture onto a parchment-lined baking sheet, spacing them evenly.
6. Step 6: Bake in the preheated oven for 15 minutes, or until the edges are lightly golden and the macarons are set. Remove and let cool before serving.

Tips & Variations

• For a nutty twist, add chopped toasted almonds or sprinkle sliced almonds on top before baking.
• Use unsweetened coconut flakes for a less sweet version, adjusting sugar or condensed milk accordingly.
• To intensify the almond flavor, replace almond extract with a mixture of almond extract and a splash of amaretto liqueur (optional).
• Make bite-sized cookies by using a smaller scoop and reducing bake time to about 12 minutes.

Storage

Store coconut macarons in an airtight container at room temperature for up to five days. For longer storage, keep them in the refrigerator for up to two weeks. Before serving, let refrigerated macaroons come to room temperature or warm briefly in a low oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Yes, you can use unsweetened coconut flakes, but you might want to add a little extra sugar or increase the amount of sweetened condensed milk to maintain the sweetness and moisture.

What is the best way to scoop the macaroons?

A standard ice cream scoop measuring 1.5 to 2 tablespoons helps create even-sized macarons that bake uniformly. If you don’t have a scoop, a tablespoon or cookie scoop can work as well.

Coconut Macarons Recipe

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★★★★★

4.8 from 55 reviews

These Coconut Macarons are chewy, sweet, and packed with coconut flavor. Made with sweetened condensed milk, coconut flakes, and just a few other ingredients, they create a perfect treat that’s simple to prepare and deliciously satisfying. With a tender outside and moist, chewy center, these macaroons are ideal for coconut lovers looking for an easy homemade dessert.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 18 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Macarons Ingredients

• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2/3 cup all-purpose flour
• 5 1/2 cups sweetened coconut flakes (from a 14-ounce bag)
• 1/4 teaspoon kosher salt

Instructions

1. Mix extracts and condensed milk: In a large mixing bowl, combine the vanilla and almond extracts with the sweetened condensed milk until well blended.
2. Add dry ingredients: Stir in the flour, coconut flakes, and kosher salt thoroughly until the mixture is well combined and sticky.
3. Chill the mixture: Cover the bowl with plastic wrap and refrigerate for one hour to allow the ingredients to meld and firm up for easier scooping.
4. Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when you start baking.
5. Scoop the macaroons: Using a standard ice cream scoop (about 1.5 to 2 tablespoons), portion the mixture into 18 equal-sized mounds onto a parchment-lined baking sheet, spacing them apart.
6. Bake the macaroons: Place the baking sheet in the preheated oven and bake for 15 minutes or until the macarons are golden on the edges and set.
7. Cool and serve: Remove from the oven, allow macaroons to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Make sure to refrigerate the mixture so the macaroons hold their shape while baking.
• Store macaroons in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
• For an extra touch, try dipping the cooled macaroons in melted chocolate.
• Be careful not to overbake to maintain a chewy texture inside.
• You can use unsweetened coconut flakes but increase the sweetened condensed milk slightly to compensate for sweetness.

Keywords: coconut macaroons, coconut cookies, easy macarons recipe, chewy coconut treats, baked coconut dessert