The Best Coconut Macaroons

For the true coconut lovers out there – this is my all-time favorite recipe for the Best Coconut Macaroons!  Made without sweetened condensed milk, the delicate, sweet flavor of coconut really shines through.  Chewy on the inside and perfectly toasted on the outside, dry macaroons are a thing of the past.

Best Coconut Macaroons EVER! Perfectly toasted on the outside and chewy in the center. | MomOnTimeout.com | #coconut #recipe #candy

Last night we had a “team meeting” for Reece’s soccer team.  At least that’s what we were told. We arrived at the park to a crowd of parents and kids and the head of the league explaining to us that our kids wouldn’t be able to play this year due to a lack of coaches.

Say what?!?

All the parents started looking at one another hoping that someone would step forward.  No one did. I finally turned to Chris and said, “You should just do it.  At least we get to pick when and where the practices are.”

Sooo, long story short, Chris is coaching Reece’s team and they’ve already decided on a team name  – the Avengers.  This is his first time coaching any of the boy’s teams so send good thoughts his way :)  It’s a little stressful because we need to buy all the equipment, get the team organized, find out where we can hold practices, etc. BUT at least Reece gets to play soccer this year.

Fortunately for us, we had these coconut macaroons to come home to after all that stress and worry.

Best Coconut Macaroons EVER! Perfectly toasted on the outside and chewy in the center. | MomOnTimeout.com | #coconut #recipe #candy

Our family is seriously into coconut.  I get it from my dad and Chris and the boys have developed a love for coconut since I’m always making treats with it.  My Dad’s favorite is Coconut Cream Pie and seriously, who can blame him.  The boys go nuts for these Raspberry Coconut Magic Bars and I have to admit, they make my top 10 every time. Whether it’s candy, cake, cookiespie or drinks – everything is better with coconut.

One of my all-time favorite coconut indulgences is coconut macaroons.  These are for the true coconut lover.  The best coconut macaroons are beautifully toasted on the outside and sweet and chewy in the center.  I can’t stand a dry macaroon!

Best Coconut Macaroons EVER! Perfectly toasted on the outside and chewy in the center. | MomOnTimeout.com | #coconut #recipe #candy

I make my macaroons without sweetened condensed milk and it really helps that coconut flavor shine through. There are a few tips that will help you make the best coconut macaroons EVER:

  • Not too small, not too big.  About the size of a golf ball is perfect.
  • These macaroons do not spread when baking.  The shape/size they are when they go into the oven is the same as when they come out.
  • Use a cookie scoop to scoop the macaroons. Make sure to really pack that coconut in there!
  • Don’t be afraid of brown! That toasted coconut flavor is essential in a good macaroon.

Best Coconut Macaroons EVER! Perfectly toasted on the outside and chewy in the center. | MomOnTimeout.com | #coconut #recipe #candy

The Best Coconut Macaroons
 
For the true coconut lovers out there - this is my all-time favorite recipe for the Best Coconut Macaroons! Made without sweetened condensed milk, the delicate, sweet flavor of coconut really shines through. Chewy on the inside and perfectly toasted on the outside, dry macaroons are a thing of the past.
Serves: Makes 2 dozen
Ingredients
  • 3 Tbls water
  • ⅔ cup granulated sugar
  • 1 Tbls light corn syrup
  • ½ tsp salt
  • 1 14 oz bag sweetened shredded coconut
  • 2 egg whites, room temperature
  • 1 tsp vanilla extract
Instructions
  1. Line two baking sheets with parchment paper. Set aside.
  2. Combine water, sugar, corn syrup and salt in a small saucepan.
  3. Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Remove from heat.
  4. In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for 20 minutes.
  5. Preheat oven to 375 degrees.
  6. In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick.
  7. Gently fold in the coconut mixture.
  8. Use a cookie scoop to scoop out mounds of the coconut mixture. You want golf-ball sized mounds. Space the macaroons 2 inches apart.
  9. Bake until nice and golden brown, 15-18 minutes, rotating baking sheet if necessary. Place baking sheets on racks and let cool completely.
  10. Store in an airtight container.

For the true coconut lovers out there - this is my all-time favorite recipe for the Best Coconut Macaroons!  Made without sweetened condensed milk, the delicate, sweet flavor of coconut really shines through.  Chewy on the inside and perfectly toasted on the outside, dry macaroons are a thing of the past. | MomOnTimeout.com

More coconut love:

coconut-peach-cooler-recipe

Coconut Peach Cooler

best-coconut-cream-pie-recipe

Coconut Cream Pie

copycat-almond-joy-candy-bars

Copycat Almond Joy Candy Bars

Trish Signature Block

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Comments

  1. That’s amazing your hubs is going to be coaching! Way to step up and just do it!

    And these look delish – pinned!

  2. These look incredibly perfect! So moist and flaky and delicious! I want one NOW :) Good luck to your hubs with soccer this year!
    Ashton recently posted..Cinnamon Swirl Quick Bread

  3. Oh I could eat them all – totally weakness for me.
    Gina recently posted..Blackberry Watermelon Fizz

  4. Okay that’s crazy!! Good luck with the coaching. And I want some of these macaroons now!!!
    Dorothy @ Crazy for Crust recently posted..Brownie Cookies from scratch

  5. Seriously, why are kids’ sports leagues so stressful? It’s always such an ordeal. I’m glad you had these to help matters when you got home! Otherwise, way too much drama!
    Mir recently posted..Birthday Cake Mini-Cheesecakes

  6. I adore a good coconut macaroon. These look great! And really like your pics. Good luck with soccer this year…go Avengers!
    [email protected] recently posted..Sweet Corn and Onions with Basil

  7. Good luck with your soccer season! I can’t resist a good coconut macaroon!
    Jessica @ A Kitchen Addiction recently posted..Peanut Butter Banana Chip Granola Bars

  8. Good luck with the soccer team — I’m sure you guys will do great! I can never turn down a macaroon, and these look divine!
    marcie recently posted..Blackberry Lemon Cheesecake Popsicles {Farmer’s Market Friday}

  9. Christina says:

    Thank you for the recipe. I have tried with condensed milk and meringue powder with no success.

  10. I love coconut, so I headed right over here from Sweet Sharing Monday! Then I see your Almond Joy bars, too! I have a coconut lovers Pinterest board, these are gong right on there!
    Chloe Crabtree recently posted..20 DIY Wreath and Door Decorations for you to Create this Fall

  11. These macaroons look delicious…. I must say that macaroons made with egg-whites are always yummier!! :)
    xox, Crystelle
    CrystelleBoutique
    Crystelle recently posted..Acne – from Oh NO! to Oh YES!

  12. Stopping by from the Pin It Thursday link-up // These look great! Can’t wait to try them.
    Caitlin | belong with wildflowers recently posted..Recipe: Dill Fridge Pickles for One.

  13. Your macaroons turned out beautifully. That’s one of my favorite treats! [#PinItThurs]
    Chris at Hye Thyme Cafe recently posted..Rocco’s Strawberry Marshmallow Brownie Crisps

  14. Visiting from the Friday Favorites link up. This looks SO yummy! Thanks for sharing :) Pinned!
    Mandee Thomas recently posted..Back to School – Printable Lunch Notes

  15. These look delicious…love macaroons! Thanks for sharing your recipe!
    Jodee Weiland recently posted..Coconut Chocolate Chip Cookies with Walnuts

  16. I keep looking at all the coconut macaroon recipes hoping to find one without sweetened condensed milk. Thank you, thank you, thank you. Now I don’t have to check any more recipes or others pins. Will be trying these soon.

  17. Your coconut macaroons look delicious. I’m going to make them for my book club tomorrow.
    Thanks so much!
    Ginger

  18. Just made these for a quilt guild Christmas party. Fantastic! Easy and delicious.

  19. If I make the macaroons with cold egg whites instead of room temp will it make a huge difference?
    Thanks! They look delicious by the way…

  20. zahabia says:

    I made these today,they tasted amazing,thanks a lot for the recipe

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  22. Joyce Morris says:

    can you freeze these

  23. jmbwphoto says:

    Hi,

    Is there any substitute for the corn syrup in this recipe? I don’t really like to use corn syrup.. and don’t care for the tast it imparts to the baked item – but would love to try out your recipe.

    Thanks!
    J

    • I found this online but don’t know if it would work for these cookies:
      You can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water or other liquid used in the recipe. For 1 cup of dark corn syrup, you can use the following substitutions: 3/4 cup light corn syrup plus 1/4 molasses. 1 cup honey.

  24. OMG! I made these today and they turned out amazing! I done half without crushed walnut and they other half with. I like them both ways!

    My Great Aunt said that she believes that those are the best she has had yet! That’s really saying something!

    <3

  25. Can you freeze the macaroons?

  26. Joanna Smith says:

    Hello! I made these yesterday and I’m going to send them to my brother, who is deployed, since he loooooves coconut! I followed your recipe exactly! I was a little nervous about the stovetop sugar part, because I’m always nervous it’s going to brown/burn, but it was so easy. They were so easy to make, and taste great, but the bottoms of mine got pretty dark at 375. I baked the first sheet for 15 minutes and the next sheet for 14 (the 14 minute sheet was better). I think next time I might try them at 350, then I could definitely bake them for 15-18 minutes. Otherwise, these were great, and I’m definitely not making them with sweetened condensed milk anymore! Oh, also, I found this recipe on Pinterest. Thank you!!

  27. Marianne Beltjens says:

    I’ve made these four times this holiday season! These really are the best. After making these I don’t know why anyone would do the sweetened condensed milk method. Thanks for sharing.

  28. Trish, I recently made these and they were delicious! However, very sticky. Stuck to the parchment.
    Any suggestions?
    Also, once the syrup is boiling, how long do you keep it over the heat?
    Thank you!

  29. Madeleine says:

    Great recipe. Thank you! I had a delicious coconut macaroon in Cape May last week and I often come home and try to replicate my experience. This recipe was spot on. Mine didn’t come out as beautifully golden as yours so next time I will lower the temperature. Thank you so much. Canned condensed milk is not appealing to me, so this recipe was just right. Now I gotta do something with the yolks… Chocolate chip cookies! Do you have an almond macaroon recipe? Or can you use similar technique with ground almonds?

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