Coconut Macaroon Christmas Cookies

What kind of recipe is it?

Coconut macaroon cookies are a delightful, chewy dessert that showcases the rich flavor and texture of shredded coconut.

These cookies are naturally gluten-free and often feature sweetened condensed milk, giving them a unique sweetness and moistness that sets them apart from traditional cookies.

They’re perfect for coconut enthusiasts and anyone looking for a simple yet indulgent treat.

Ideal for gatherings or a cozy night in, these cookies are easy to prepare and sure to satisfy any sweet tooth!

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Ingredients

Ingredient	Quantity
Shredded coconut (unsweetened)	2 3/4 cups
Sweetened condensed milk	1 (14-ounce) can
Vanilla extract	1 teaspoon
Almond extract	1/2 teaspoon
Egg whites	2 large
Granulated sugar	1/4 cup
Salt	1/4 teaspoon
Optional: Chocolate chips or melted chocolate for drizzling	As desired

Feel free to adjust any optional ingredients based on personal preference!

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Cooking Steps

Preheat your oven to 175°C (350°F) and position the oven rack in the center. Line a baking sheet (approximately 30 cm x 40 cm or 12 in x 16 in) with parchment paper or silicone baking mat.
In a large mixing bowl, combine 2 3/4 cups (240 g) of shredded coconut, 1 (14-ounce or 396 g) can of sweetened condensed milk, 1 teaspoon (5 ml) of vanilla extract, and 1/2 teaspoon (2.5 ml) of almond extract. Stir until well blended.
In a separate clean bowl, use an electric mixer to beat 2 large egg whites on high speed until stiff peaks form, approximately 3-5 minutes. The mixture should be glossy and hold shape when the beater is lifted.
Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Do this with a light hand to maintain volume, incorporating until just combined without over-mixing.
Add 1/4 cup (50 g) of granulated sugar and 1/4 teaspoon (1.5 g) of salt to the mixture. Gently fold again until evenly distributed.
Using a tablespoon or a small cookie scoop, drop mounds of the coconut mixture (approximately 3–4 cm or 1–1.5 inches in diameter) onto the prepared baking sheet, spacing them approximately 5 cm (2 inches) apart.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops of the macaroon cookies are golden brown and lightly crisp. The aroma of coconut should fill your kitchen around the 15-minute mark.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely. The bottoms should feel firm but slightly soft underneath when the cookies are fresh from the oven.
If desired, drizzle melted chocolate over the cooled cookies once they’re completely set. Allow the chocolate to harden before serving. Enjoy your delicious coconut macaroon cookies!

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Variations

Chocolate-Dipped Macaroons: After baking, dip half of each macaroon in melted dark or milk chocolate for an indulgent twist.
Lemon Coconut Macaroons: Add the zest of 1 lemon (approximately 5 ml) and 1 tablespoon (15 ml) of fresh lemon juice for a revitalizing citrus flavor.
Vegan Coconut Macaroons: Substitute sweetened condensed milk with 1 cup (240 ml) of coconut cream and use aquafaba (3 tablespoons equivalent for 2 egg whites) to replace the egg whites for a dairy-free and egg-free option.
Spiced Chai Macaroons: Mix in 1 teaspoon (2 g) of chai spice blend (such as cinnamon, cardamom, and ginger) to add warm flavors for a seasonal twist.

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Tips on plating and presentation

Although beautiful presentation may seem intimidating, it can truly elevate your coconut macaroons from simple treats to stunning desserts.

I love using elegant serving platters or tiered stands to showcase them. Add a dusting of powdered sugar or a drizzle of chocolate for flair.

Garnishing with fresh mint or coconut flakes adds a touch of color and texture, making each cookie irresistible to guests.

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What other dishes can I pair it with?

When you’re serving coconut macaroons, consider pairing them with flavors that enhance their tropical charm.

I love adding a side of fresh fruit, like pineapple or mango, to bring out their sweetness. For a savory contrast, try cheese like brie or goat cheese.

You can even serve them alongside dark chocolate desserts for a delightful taste combination that’s sure to impress!

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What drinks can I pair it with?

To complement the sweet and chewy nature of coconut macaroons, I often find that invigorating drinks can elevate the experience.

A bright, zesty lemonade or a creamy coconut milkshake pairs beautifully, enhancing the coconut flavor.

If I want something warm, I enjoy a spiced chai tea.

For more indulgence, a sweet dessert wine rounds out the treat perfectly.

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Frequently Asked Questions

Can I Freeze Coconut Macaroons for Later Use?

Yes, you can freeze coconut macaroons for later use! I usually place them in an airtight container, and they last up to three months. Just thaw them in the fridge before enjoying. They’re still delicious!

Are Coconut Macaroons Gluten-Free?

Yes, coconut macaroons are gluten-free! I love that they’re made primarily with shredded coconut, egg whites, and sugar. If you’re gluten-intolerant, these treats are perfect for satisfying your sweet tooth without worry. Enjoy!

How Long Do Coconut Macaroons Stay Fresh?

Coconut macaroons stay fresh for about a week at room temperature when stored in an airtight container. I often refrigerate them for longer shelf life, enjoying them even up to two weeks later!

Can I Use Sweetened Coconut Instead of Unsweetened?

Yes, you can use sweetened coconut instead of unsweetened. I’ve tried it myself, and it adds a delightful sweetness. Just remember to adjust your sugar in the recipe to avoid it becoming too sweet.

What Is the Best Way to Store Coconut Macaroons?

I store my coconut macaroons in an airtight container at room temperature for up to a week. If I want them fresh longer, I freeze them, layering parchment paper between to prevent sticking. It’ll work perfectly!