Introduction: Homemade Coconut Macaroons
In this instructable I will show you how to make coconut macaroons. This coconut Macaroons recipe is very easy to make and they are gluten free. I get asked from time to time to make more gluten-free treats so here we go. Someone asked me to make more things with coconut too, so I picked coconut macaroons. If you like coconut you have got to try these homemade treats. If I can do it you can do it, let's get baking! :)
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Follow the easy steps below or watch the video tutorial or do both. :)
Step 1: Ingredients/Tools
You may print the recipe here if you like.
- 1 cup sweetened condensed milk (380g)
- 14 oz. sweetened coconut flakes (396g)
- 1 tsp. vanilla extract (4ml)
- 2 large egg whites pinch of salt (table salt)
- 1/2 cup of chocolate (semi-sweet, milk, dark, etc.) (175g) This will only coat the bottoms of about half of them.
- sheet pans silicon mats or parchment paper
- hand mixer or stand mixer
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Step 2: Mix That Coconut
First let's preheat the oven to 325 F (162 C). Now in a large bowl add the sweetened condensed milk, vanilla extract, and all the coconut flakes. Mix it all together with a wooden spoon or something equivalent.
Step 3: Egg Whites
Next take the egg whites and add the pinch of salt to them. Then using a hand or stand mixer beat the egg whites until stiff peaks form. This means when you pull the beaters out of the egg whites there will be little peaks that form and they won't fall over, and there will be peaks on the bottom of the beaters as well.
Step 4: Just Fold It In
Now we fold in the coconut mixture with our egg whites. Don't stir it, that will ruin all that nice air we created in the egg whites. This technique is very common, I use it with my waffles, of course with classic French Macarons, Meringues, etc. Once incorporated the coconut macaroon base is ready.
Step 5: Scoop and Bake
Next we use a small scoop like a Tablespoon or small ice cream scoop, or even two spoons, and we form the macaroons, and place them on a sheet pan or cookie sheet lined with parchment paper or a silicon mat. Then we bake them for 23 to 26 minutes. Make sure to rotate the pans and turn them in the oven every 6 minutes. This will insure even browning on all sides of the macaroon. :)
Step 6: Cool Cool Cool
After we take them out of the oven they will be nice and golden brown on the sides and top. Let them cool on the pan for 5 minutes then transfer them to a cookie rack to cool completely. Now they are done! But if you want to spruce them up a bit follow the next steps. :)
Step 7: Oh How I Love Chocolate
Now after our macaroons have cooled let's do this optional step. Melt some chocolate in a small bowl. I just do it in the microwave on high with bursts of 30 seconds, then stir with a spoon, then 30 seconds, etc. until melted. Next dip in your macaroons. Go straight down with them into the chocolate, then come out and place on a cookie pan or sheet pan lined with parchment paper or a silicon mat.
Step 8: Chill and Serve
Now we pop those in the fridge and let the chocolate set, usually 20 to 30 minutes. Now serve them up! :) Enjoy! :)
Step 9: Video Tutorial
Now watch those steps in action by checking out the video tutorial. :)
3 years ago
This is the recipe that I used to use back when I was a teenager in the early 60's. It is pretty
fool proof. Of course I didn’t fancy it up with chocolate. We lived in Central Ontario, Canada, Snow Belt Country. Had them with Hot Chocolate (delivered from the farm, with the cream on top) when coming in after being out in the winter cold. :D
Getting me thinking Matt, about the recipes I used to use. None of them particularly health by today's standards LOL Time to get back in the kitchen for practice, see if I can make them a bit Doctor Friendly, before Christmas.
Reply 3 years ago
hahaha that is awesome David!