A coconut macaroon is not only among my favorite types of cookies, but it can also be made gluten-free. In fact, leaving out the flour allows the flavor of the coconut to be more pronounced. However, if you want to make them more dense, you may use traditional white flour or almond flour.
Before you add any kind of flour, I highly recommend trying one of these recipes first. The 3-ingredient coconut macaroons or the ones with more ingredients, both made with condensed milk, will send your senses into orbit.
Coconut Macaroon vs. Macaron
Have you ever wondered if people are misspelling the name of this delicious coconut treat when you see macaroon? If they’re writing about the chewy baked coconut puffs, it’s macaroon.
The macaron, on the other hand, is more of a meringue sandwich that has been dyed various colors. Although it is just as delicious, it’s a different cookie altogether. The recipes are similar, but the macaroon has a chewy texture, while the macaron is crisp.
Different Styles of Coconut Macaroons
While I enjoy using sweetened condensed milk, some people might consider the batter texture too runny. Because of this, they may prefer to use powdered sugar and an additional egg white or two. I don’t mind that the batter spreads out a little bit while cooking.
Another thing you can do when making your batter is use less sweetened condensed milk. Even though it won’t be as sweet, it is still delicious. It will also run less and be puffier in the middle. This is the one I enjoy most of the time.
Easiest Version of Coconut Macaroons
The easiest version of coconut macaroons will blow your mind because there are only three ingredients. Yes, three. That’s all. Just coconut, sweetened condensed milk, and a dash of vanilla.
Since this is my preference of the two different coconut macaroons I mention, it’s the one I have in the recipe card below. However, you may choose either one, based on how sweet you like your macaroons.
Another Version of Coconut Macaroons
I’ve seen quite a few variations of this cookie. Since there are so many different varieties of recipes, you may need to test different ones to see which you prefer. My second recipe is sweet, chewy, and light in texture.
The most important ingredients in this version are still the coconut and sweetened condensed milk. Although that makes a delicious coconut macaroon, those who prefer a little more flavor will want to add vanilla (like I did in the first version), egg whites, and a tiny bit of salt.
On occasion, I add coconut oil if I have it. If you leave out the coconut oil, the cookies won’t spread as much. But sometimes I prefer my coconut macaroons to be extra moist, even though they’re not as puffy on top.
How to Make Coconut Macaroons
Pour the bag of coconut into a mixing bowl. Pour the sweetened condensed milk over it. Add the vanilla. Stir until all of the coconut is coated with the other ingredients.
With the second version, beat the egg whites until they are stiff—like you would a meringue. If you’re not sure whether or not they’re stiff enough, touch the top with a knife or the back of a spoon. Lift the utensil, and if it forms a peak, it’s just right.
Gently fold the egg whites into the coconut and sweetened condensed milk mixture. Be careful not to stir too vigorously, or you’ll defeat the purpose of fluffing them up.
Scoop balls of the batter onto a greased cookie sheet or a pan covered in parchment paper and bake until the tops are golden brown.
If you are making these for a holiday or special occasion, you can press dried fruit, such as maraschino cherries, into the top.
Coconut Macaroons on the Party Table
Whether you’re hosting a buffet or throwing a baby shower, include these macaroons on the party platter. Other items you may want to add are some peanut butter cookies and a bowl of party mix. Your guests will be totally impressed with your cooking skills.
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