Coconut Macaroons (Gluten-Free!)

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Macarons vs. Macaroons: What’s the Difference?

Many people often confuse macaroons with macarons or vice versa, but they are quite similar yet distinct from one another.

What is a Macaron?

A macaron is a meringue-based cookie made with almond flour, egg whites, icing sugar, and food coloring. Filling are usually sandwiched in-between two macarons. Common fillings include buttercream, ganache, and fruit-based jam. Macarons are characterized by their smooth tops, ruffled edges (called the "crown," "foot," or "pied"), and flat bottoms. Texturally, they are airy and a bit chewy. Properly baked macarons should have a distinctive melt-in-your-mouth quality.

Pronunciation: Mac-ar-ON.

What is a Macaroon?

A macaroon is a drop cookie made with shredded coconut, egg whites, sugar, other flavorings (like vanilla extract), and sometimes ground almonds. Modern macaroon recipes like the one below use condensed milk. Macaroons are distinguishable by their flaky coconut exterior, irregular dollop-like shape, and dense texture.

Pronunciation: Mac-ar-OON. It rhymes with the word “moon”.

Preparation of coconut macaroon

Mixing the coconut flakes with condensed milk, salt, and vanilla extract

History of Macaroons

The story of macaroons starts in Italy, where the earliest versions were made from ground almonds, sugar, and egg whites, resembling what we know today as amaretti cookies. These simple, chewy almond cookies were known as “maccarone” or “maccherone,” derived from the Italian word for paste, highlighting the dough’s texture.

The recipe traveled to France in the 16th century with Catherine de Medici when she married Henry II of France in 1533. Catherine’s Italian pastry chefs brought the recipe with them, and it quickly gained popularity in French patisseries. Over time, the French adapted the recipe, leading to the creation of the macaron—those elegant, colorful, meringue-based sandwich cookies we adore today.

Fast forward to the 19th century, when global trade was booming. This period saw the macaroon recipe undergo a significant transformation. The almond paste used in traditional macaroons was prone to spoilage, especially during long sea voyages and in warmer climates. Enter the wonderous coconut, a practical alternative that was more durable and had a longer shelf life.

Coconuts were abundant in tropical regions like the Caribbean and Southeast Asia, making them an excellent substitute for almonds in the recipe. This shift led to the coconut macaroon, a chewy, sweet treat with a distinctive coconut flavor that became popular and well loved.

So, while the original macaroons were almond-based and hailed from Italy, the coconut macaroon we know today is a product of culinary adaptation and global trade, proving that recipes, like people, often travel and evolve in fascinating ways.

Coconut Macaroon Batter

The batter for the coconut macaroon is ready to scoop and bake!

Variations of Macaroons

When it comes to macaroons, there’s a lot of regional variance. Depending on where you're located, your macaroons could be flavored with everything from ginger and cinnamon to vibrant lemon zest or chocolate chips. Macaroons are often enjoyed during holidays and festive occasions. Their chewy texture and sweet coconut flavor make them a favorite for many.

Macaroons are not only a popular treat but also have cultural significance. They are commonly served during the eight-day Jewish celebration of Passover because they are leavened with egg whites instead of flour or baking powder, making them suitable for the holiday's dietary restrictions.

I hope this post inspires you to try making these delightful treats at home!

Baked Coconut Macaroons

Coconut macaroons right out of the oven and cooling.

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Coconut Macaroons

Yield: 16

Author: Yasmeen's Kitchen Diary

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 400 grams sweetened shredded coconut
• 160 ml (⅔ cup) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 large egg whites (room temperature)
• 150 grams semi-sweet chocolate chips or chopped chocolate bars (optional, for dipping)

Instructions

1. Preheat your oven to 325°F (165°C). Line two rimmed baking sheets with parchment paper.
2. In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until fully mixed.
3. In another larger bowl, beat the egg whites on high speed until stiff peaks form, which should take about 3-5 minutes.
4. Gently fold the beaten egg whites into the coconut mixture until well incorporated.
5. Using a small ice cream scoop, about 1 and a half tablespoon size, scoop the coconut mixture onto the lined baking sheets, spacing each scoop about 1 inch apart.
6. Bake one sheet at a time in the preheated oven for 20 to 25 minutes, or until the tops and bottom edges are golden brown. Let the macaroons cool completely on the baking sheets.
7. If you’d like to add a chocolate coating, melt the semi-sweet chocolate chips or chopped chocolate bars in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Dip the base of each cooled macaroon into the melted chocolate and place on parchment paper to set, or drizzle on with a piping bag.

Notes

Choosing the coconut: Make sure to use sweetened shredded coconut for the best results. Unsweetened coconut will not provide the same texture or sweetness.

Egg whites: Ensure that your egg whites are at room temperature before beating. This helps them whip up to their fullest volume.

Folding egg whites: When folding the egg whites into the coconut mixture, be gentle to retain the airiness of the beaten egg whites. This will give your macaroons a light and chewy texture.

Scooping the cookies: Using an ice cream scoop ensures uniform size, which helps the macaroons bake evenly. If you don’t have a scoop, you can use a tablespoon.

Baking: Baking one sheet at a time ensures even baking. If you bake multiple sheets simultaneously, rotate them halfway through the baking time for even browning.

Cooling: Letting the macaroons cool completely on the baking sheets helps them set properly. Attempting to move them while warm can cause them to fall apart.

Chocolate dipping: If you choose to dip the macaroons in chocolate, add a small amount of butter (about 1-2 teaspoons) to the chocolate when melting. This will give the chocolate a smooth, glossy finish. Allow the chocolate to set completely before serving. You can speed up this process by placing the dipped macaroons in the refrigerator for a short time.

Storage: Store the macaroons in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to a month. Thaw at room temperature before serving.

Variations: Feel free to experiment with different flavors by adding a teaspoon of almond extract instead of vanilla, or mixing in mini chocolate chips or chopped nuts into the coconut mixture.

Troubleshooting: If your macaroons spread too much during baking, it might be due to under-beaten egg whites or a too-wet mixture. Ensure stiff peaks for the egg whites and measure your ingredients accurately.

Nutrition Facts

Calories

223.92

Fat (grams)

13.59 g

Sat. Fat (grams)

10.65 g

Carbs (grams)

23.93 g

Fiber (grams)

1.88 g

Net carbs

22.05 g

Sugar (grams)

21.33 g

Protein (grams)

2.76 g

Sodium (milligrams)

235.08 mg

Cholesterol (grams)

4.96 mg

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