Coconut Christmas Macaroons Recipe

What kind of recipe is it?

Coconut macaroons are delightful, chewy confections made primarily from shredded coconut, sweetened condensed milk, and egg whites. These gluten-free treats are characterized by their golden-brown exterior and soft, moist interior, making them a perfect indulgence for coconut lovers.

Ideal for both novice and experienced bakers, this recipe is quick and easy, requiring minimal ingredients. Whether you’re looking for a simple dessert to impress guests or a sweet snack to enjoy with coffee, coconut macaroons cater to everyone’s sweet tooth.

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Ingredients

Ingredient	Quantity
Shredded coconut (sweetened)	2 ⅔ cups (about 200g)
Sweetened condensed milk	1 can (14 ounces or 396g)
Egg whites	2 large
Vanilla extract	1 teaspoon
Sea salt	A pinch
Optional: chocolate chips or drizzled chocolate (for topping)	As desired

These quantities yield approximately 20-24 macaroons, depending on the size of the mounds you create. Enjoy your baking!

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Cooking Steps

Preheat the oven to 180 °C (350 °F) and adjust the oven rack to the middle position. Line a baking sheet (approximately 30 cm x 45 cm or 12 in x 18 in) with parchment paper or a silicone baking mat, ensuring even heat distribution.
In a large mixing bowl, combine 2 ⅔ cups (200 g) of shredded coconut and 1 can (14 ounces or 396 g) of sweetened condensed milk. Stir until the coconut is evenly coated with the condensed milk.
In a separate bowl, use a hand mixer or a whisk to beat 2 large egg whites until they form soft peaks, which will take about 2–3 minutes. The egg whites should be frothy and slightly glossy.
Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites too much. Mix until just combined; the mixture should be thick and sticky.
Add 1 teaspoon of vanilla extract and a pinch of sea salt to the mixture, and fold gently until incorporated.
Using a tablespoon or a cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet, leaving about 5 cm (2 in) of space between each mound for even baking.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the tops are slightly firm. Keep an eye on them to avoid over-browning, as they should have a pleasant aroma of toasted coconut.
Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes. Then carefully transfer them to a wire rack to cool completely at room temperature for about 30 minutes.
(Optional) If desired, melt chocolate chips in a microwave or double boiler and drizzle over the cooled macaroons for added flavor and decoration. Let the chocolate set before serving.

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Variations

Chocolate-Dipped Macaroons: Melt 200 g (7 oz) of dark chocolate and dip the cooled macaroons halfway for a rich chocolate flavor.
Lemon Coconut Macaroons: Add the zest of 1 large lemon (approximately 5 g) to the coconut mixture for an invigorating citrus twist.
Vegan Coconut Macaroons: Replace the egg whites with 60 g (⅓ cup) of aquafaba (chickpea brine) whipped to soft peaks for a plant-based alternative.
Spiced Pumpkin Macaroons: Incorporate 100 g (½ cup) of pumpkin puree and 1 teaspoon of pumpkin pie spice into the coconut mixture for a seasonal fall variation.

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Tips on plating and presentation

To make your coconut macaroons even more enticing, I recommend focusing on their presentation, as this can elevate your dessert from simply delicious to visually stunning.

Arrange your macaroons on a decorative plate or tiered stand. Add a touch of color with fresh fruit or edible flowers.

Drizzling melted chocolate over them can give an elegant finish, making them even more inviting!

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What other dishes can I pair it with?

After you’ve perfected the presentation of your coconut macaroons, it’s time to think about what other dishes can complement them.

I love serving them alongside a rich chocolate cake or a fluffy vanilla mousse.

You could also pair them with a fruit tart or a simple berry compote, which adds a fresh contrast to the sweetness of the macaroons.

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What drinks can I pair it with?

While enjoying your coconut macaroons, you might wonder what drinks can enhance their flavor.

I find that a nice cup of chai tea beautifully complements the sweetness.

For something bubbly, try pairing them with Prosecco; its crispness offsets the richness perfectly.

If you prefer a non-alcoholic option, coconut water adds a delightful tropical touch that can elevate your macaroon experience. Enjoy!

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Frequently Asked Questions

Can I Use Sweetened Coconut Instead of Unsweetened?

Absolutely, you can use sweetened coconut instead of unsweetened. I’ve tried it, and it adds a delightful sweetness to the dish. Just be mindful of reducing any additional sugar in the recipe. Enjoy!

How Long Do Coconut Macaroons Stay Fresh?

Coconut macaroons usually stay fresh for about a week at room temperature. If I store them in an airtight container in the fridge, they can last up to two weeks. Enjoy them while they’re fresh!

Can I Freeze Leftover Macaroons?

Yes, I can freeze leftover macaroons! I just place them in an airtight container or freezer bag. They stay fresh for about three months, ready to enjoy whenever I want that coconut treat again!

Are Macaroons Gluten-Free?

Absolutely, macaroons are gluten-free! I love how they’re made primarily with coconut and egg whites, making them a delicious treat for everyone. Just double-check the ingredients, as some recipes may vary. Enjoy!

What Is the Difference Between Macaroons and Macarons?

Macaroons and macarons are quite different. I find macaroons are coconut-based, chewy, and often sweet, while macarons are delicate, meringue-based cookies filled with ganache or cream, making them crispy and light in texture.