BAKE: Toasted Coconut Macaroons

• Toasted Coconut Macaroon Ingredients
• Kitchen Equipment Needed
• How to Make Toasted Coconut Macaroons
• Storage & Serving Ideas
• Toasted Coconut Macaroons

These toasted coconut macaroons are packed with tropical flavor. They’re so simple to mix and make, with only five ingredients. Just stir, scoop, and bake! A pinch of sea salt perfectly balances the sweetness of coconut and condensed milk. They’re even gluten-free!

Make these easy macaroons for your holiday cookie plates, or any time of year! Leave them plain, enjoying the nutty toasted coconut flavor and caramel sweetness of the condensed milk, or drizzle them with melted dark or white chocolate or almond bark coating for an even fancier treat. You can also dip the entire macaroons, or just the base, for a more chocolatey sweet!

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Toasted Coconut Macaroon Ingredients

Coconut:

For these cookies, use sweetened dried coconut flakes. I like to use the finer angel-flake shredded coconut if possible.

Condensed milk:

Measure out 2/3rd’s of a cup of sweetened condensed milk. You will have some leftover… transfer this to an airtight container and refrigerate or freeze it for another use (perfect for making Thai iced tea or coffee, or drizzling over french toast or pancakes)

Egg white:

Carefully separate one egg, using your preferred method (crack the egg and use the halves of shell to separate the yolk, or gently strain it between your clean fingertips). The egg white binds the filling together, and also adds a bit of protein.

Other ingredients:

These toasted coconut macaroons are flavored with both vanilla and almond extract, and a healthy pinch of finely ground sea salt. You can also use Himalayan pink salt, or your preferred fine salt. The salt balances the sweetness of these baked coconut treats.

Kitchen Equipment Needed

baking sheets:

I do most of my baking on plain, uncoated half sheet pans. You can bake a full batch of these toasted coconut macaroons on two half sheet pans, or three quarter sheet pans. You can also use regular cookie sheets.

silicone baking liner or parchment paper:

Using a silicone baking sheet liner or parchment is a game-changer for easy cleanup when you’re baking, without using pans with non-stick coatings that can flake or leach nasty stuff that you don’t want in your food.

cookie scoop or spoon:

I use a medium sized cookie scoop for these macaroons, making scoops about the size of a ping-pong ball or walnut. You can also use a large tablespoon.

You don’t want to make them too large, or they will burn on the bottom before cooking through.

mixing bowl:

Use any medium-sized mixing bowl that will hold the ingredients with room to stir them vigorously.

How to Make Toasted Coconut Macaroons

one: measure ingredients

• Preheat the oven to 325℉ (160℃ or gas mark 3).
• Scoop and measure or weigh the shredded coconut into a small bowl.
• Measure out 2/3 cup of the condensed milk with a liquid measuring cup.
• Separate the egg into the mixing bowl, setting aside the yolk for another recipe.
• Whisk the egg white until it is uniform and slightly frothy, and measure in the vanilla and almond extracts along with the salt.

two: mix cookies

• Whisk together the whites, extracts, and salt until frothy and uniform.
• Add the sweetened condensed milk (using a flexible spatula to clean the measuring cup) and whisk together again until well combined.
• Pour in the shredded coconut, and fold together well until all of the coconut flakes are covered and no dry clumps remain.

three: scoop macaroons

• Line your baking sheets with parchment paper or silicone baking sheets.
• Using a medium cookie scoop or large tablespoon, scoop out the mixture onto the cookie sheet. Press any stray bits of coconut gently to make rounded balls.
• Space the cookies out with at least an inch or two between them.

four: bake & cool

• Bake the toasted coconut macaroons in your preheated oven for about 20-25 minutes, rotating the cookie sheets halfway through for even baking.
• Alternately, you can bake them one at a time to make sure they cook evenly.
• Let the cookies cool slightly for a few minutes until they are firm enough to transfer to cooling racks, or you can let them cool more slowly on your baking pans.

Storage & Serving Ideas

Let the toasted coconut macaroons cool completely on the baking sheet or a wire rack. The will be very soft until they have cooled and firmed up.

Store the cooled macaroons in an airtight container or cookie tin lined with parchment paper or plastic wrap between the layers so that they don’t stick together. You can also freeze these cookies in zip-seal bags or airtight containers. Defrost at room temperature.