Toasty Coconut Macaroons Recipe

This Toasty Coconut Macaroons Recipe is a crisp and airy recipe, which is made with golden toasted coconut and stiffly whipped egg whites. It’s a gluten-free holiday cookie, ready in about 45 minutes.

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Toasty Coconut Macaroons Ingredients

One 14-ounce package sweetened shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

How To Make Toasty Coconut Macaroons

Prep the Oven: Heat oven to 350 degrees F.
Toast the Coconut: Spread the shredded coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes to ensure even browning. The coconut should be a rich golden color. Remove from the oven and set on a cooling rack to cool completely. Note: Do not skip cooling, or it will melt the egg whites.
Whip the Meringue: In a large bowl using a hand mixer (or a stand mixer fitted with the whisk attachment), whip the egg whites and sugar on high speed. Beat for 8 to 10 minutes until stiff peaks form. The mixture should be glossy, thick, and hold a point straight up when the beater is lifted.
Flavor: Add the vanilla extract and kosher salt to the meringue mixture and mix briefly to combine.
Fold: Using a rubber spatula, gently fold the cooled toasted coconut into the egg white mixture. Be careful not to deflate the air you just whipped in.
Shape: Drop the batter by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie.
Bake: Bake for 15 to 20 minutes. The cookies are done when they are golden brown on the outside.

Recipe Tips

Meringue vs. Condensed Milk: Unlike dense macaroons made with condensed milk, these are “meringue-style.” They rely on trapped air for structure. Ensure your bowl and beaters are completely grease-free before whipping the whites, or they won’t reach stiff peaks.
Toasting Watch: Coconut goes from golden to burnt very quickly. During the initial toasting step, stir the corners of the pan toward the center, as the edges brown fastest.
Humidity Check: Meringue-based cookies absorb moisture from the air. On a very humid or rainy day, these macaroons may become sticky or soft rather than crisp.
Cooling the Coconut: If you add hot coconut to the whipped egg whites, the heat will cook the eggs prematurely and deflate the structure. The coconut must be room temperature before folding.

What To Serve With Toasty Coconut Macaroons

Dark Chocolate Sauce: Dip the bottoms for a classic finish.
Tea: A light Earl Grey or Green Tea pairs well with the airy texture.
Sorbet: Serve alongside a scoop of lemon or raspberry sorbet.
Espresso: The roasted coffee notes complement the toasted coconut.

How To Store Toasty Coconut Macaroons

Room Temperature: Store in an airtight container at room temperature for up to 5 days. Because they are meringue-based, keep them away from moisture.
Freezing: These cookies can be frozen, but they are fragile. Layer them gently between wax paper in a rigid container. Thaw at room temperature.

Toasty Coconut Macaroons Nutrition Facts

Calories: 120 kcal
Carbohydrates: 14g
Fat: 7g
Protein: 2g
Sugar: 12g

Nutrition information is estimated per macaroon.

FAQs

Why are my macaroons flat?

Flat meringue macaroons usually mean the egg whites were not whipped to stiff peaks, or they were over-folded (deflated) when adding the coconut.

Can I use unsweetened coconut?

This recipe relies on the sugar in the sweetened coconut for the correct texture and caramelization. If you use unsweetened coconut, increase the granulated sugar in the meringue by roughly 1/4 cup.

How do I know when stiff peaks form?

When you lift the whisk out of the bowl, the egg mixture should stand straight up like a mountain peak without drooping over. If the tip curls down, it’s only at “soft peaks”—keep whipping.