Easy Recipe for Coconut Macaroons – How to make Coconut Macaroons
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Learn how to make coconut macaroons that stay moist and soft for weeks! This easy recipe for coconut macaroons will be a holiday favorite!
Looking for an easy recipe for coconut macaroons? These coconut macarons with dark chocolate are the BEST!
Making coconut macaroons at home is a fun and super rewarding Christmas activity. I am absolutely obsessed with them and have made them each year.
You might ask yourself why I have not posted a recipe for this Christmas cookie classic earlier. That’s fair, and the answer is simple: I wanted to get the recipe PERFECT!
Oftentimes I found my homemade macaroons a bit dry so I experimented with different “moisteners” until I found one that added both flavor and moisture to the coconut macaroons.
Having made batches and batches of coconut macaroons, I have developed a recipe that delivers and I know you will LOVE it!
Want to know my secret ingredient for perfect moist and chewy coconut macaroons?
Nope, it’s not sweetened condensed milk! It’s grated marzipan! Yes, the stuff made from almonds and sugar.
I find it superior to sugar-loaded sweetened condensed milk as it not only delivers moisture but also a slight almond taste and a certain richness.
What makes this easy recipe for Coconut Macaroons a winner:
- No mixer needed for this recipe. Simply mix the ingredients in a pot, heat up and spoon onto a tray.
- These coconut macaroons are moist, chewy and soft with just a slight crisp at the top. Kids LOVE them!
- They stay moist for days – I have kept the last batch around for 2 weeks and they tasted perfect.
Learn how to make Coconut Macaroons that everyone will love:
All you need to do is measure out the ingredients and mix them in a medium-sized pot. Heat the mixture up on medium-low heat, stirring and pressing against the marzipan so that it slowly dissolves.
Make sure you don’t heat the batter too much. If you have a kitchen thermometer, use it! You don’t want to heat the batter to more than 50 C or 122 F.
It should look like glue and the marzipan should have almost completely dissolved. Let cool, then drop a tbsp per macaroon onto a lined baking tray. Bake for 20 minutes.
While the coconut macaroons are baking, melt the chopped chocolate with some coconut oil. I like the coconut taste it lends to the dark chocolate – delish!
Dip the cooled macaroons into your melted chocolate, place them on some parchment paper and let the chocolate set. DONE!
Tips for the best coconut macaroons ever:
- The batter might look a bit too liquid at first. It will firm up some more as it cools down. Watch the recipe video to see what the perfect texture should look like.
- For the perfect round coconut macaroon, take a wet spoon and push the edges of the still hot macaroons in using the back of the spoon, shaping the perfect round macaroon.
- Bake one tray after another, so that you have time to shape the still hot macaroons. Once they have cooled they firm up making it impossible to push the edges in.
Variations for this easy Coconut Macaroons Recipe:
- These work great with sweetened and unsweetened shredded coconut. Note, that they will be less sweet when using unsweetened. (Kinda obvious, that one..still)
- Add some chopped candied ginger to the cooled coconut macaroons batter for a little heat.
- Instead of dark chocolate, you can use white or milk chocolate. You don’t have to add any coconut oil if opting for white chocolate or milk chocolate as those have a softer finish.
For more holiday sweets and treats make sure not to miss my Cookies with Nutella Filling and my German Hazelnut Cookies!
★ Did you make and love this easy recipe for coconut macaroons? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Easy Coconut Macaroons Recipe
Learn how to make coconut macaroons that are moist and soft and stay that way for days thanks to my secret ingredient! This easy recipe for coconut macaroons will be a holiday favorite!
Ingredients
- 250 g shredded coconut sweetened or unsweetened
- 200 g powdered sugar
- 4 egg whites
- 130 g marzipan grated
- 1 pinch salt
- 2 drops bitter almond essence optional
- 100 g dark chocolate chopped
- 1 tsp coconut oil
Instructions
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Mix the first 6 ingredients in a medium-sized pot and heat on medium-low heat until it starts to bind and looks like glue. Push against the marzipan to make for quick dissolving. Stir and heat coconut batter until it reaches 50 C, or 122 F. If you do not have a thermometer, that's fine. Just heat it a bit until smooth and glue-like, but it should only feel warm, never hot. Don't let it boil or your egg whites will curdle.
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Take the pot off the heat and stir. The batter will thicken as it cools, making for easy portioning. Preheat the oven to 150 C, or 300 F and line 2 baking sheets with parchment paper.
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Using a tablespoon or small ice cream scoop, drop little mountains of coconut batter onto the sheet, making sure to leave some space between each macaroon as they will spread a bit.
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Bake each tray for 20 minutes, then take them out of the oven. With a wet spoon, push in the edges to make the macaroons extra round. This step is completely optional and simply aesthetical. This only works while the macaroons are hot, so I recommend baking 1 tray after the other.
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Let macaroons cool while you chop and melt your chocolate with the tsp of coconut oil. Do so in a hot water bath or in the microwave.
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Dip cooled macaroons into the melted chocolate and place on a clean sheet of parchment paper. Let the chocolate set, then store the macaroons in an airtight container.
Recipe Video
Recipe Notes
- The batter might look a bit too liquid at first. It will firm up some more as it cools down. Watch the recipe to see what the perfect texture should look like.
- For the perfect round coconut macaroon, take a wet spoon and push the edges of the still hot macaroons in using the back of the spoon, shaping the perfect round macaroon.
- Bake one tray after another, so that you have time to shape the still hot macaroons. Once they have cooled they firm up making it impossible to push the edges in.
Love coconut and chocolate together! These looks absolutely delicious! I bet they wouldn’t last long in our my home 🙂
I don’t remember the last time I had these. I remember I loved them. These would be perfect for the holiday treat trays!!
Everyone in my family love macaroons so I am going to save this recipe to make for the holidays! I especially love the use of marzipan here. It makes it even more festive!
These are the perfect little treat! I love coconut with chocolate it’s one of my favourite combinations, will have to try these x
Wow you have definately changed my look on macaroons. What I once though a laborious, and intricate baked good is niw simply possible. Love coconut and chocolate. Might grab a few for the road, lol.
Cheers!
I love macaroons anyway, but for some reason, have never made them myself… I’d definitely love them way more with chocolate involved! Perfect for a holiday cookie plate!
Grated marzipan, huh? What a great tip to know. We really love our coconut macaroons – there is just something about them that screams festive. And I really like how you added the chocolate to the bottoms. Makes them look very elegant.
Macaroons are my favorite and I love to try them in different desserts. These will look beautiful on our Christmas cookie tray during the holiday season!
My all time favorite. Macaroons look so perfect and delicious. I wish I could grab from screen right now!
Coconut and chocolate is one of my favorite sweet flavor combinations. Love how simple these treats are. Thanks for sharing!
These look delicious! This might sound like a crazy question, but how do you dip the macarons in chocolate? Do you pierce a toothpick through it and dip them like cake balls? Thanks!
Yum, these macaroons look delicious! They would be perfect for a holiday bake-off! Can’t wait to try these soon.
Yummy! These macaroons look phenomenal! My one gripe with Christmas is that there are so many different cookies..its not possible to make them all!!!! It’s just not right!! Having to choose which ones to make…hardest part of he year!
I didn’t even know you COULD grate marzipan – I HAVE to try this!
Tipp: Mit feuchten Händen lassen sich aus der Masse Kugeln rollen, dann kann man sie vor dem Backen noch ein wenig abflachen, und zum Tunken kann man sie auch auf eine Gabel geben 😉
Super fein, die besten Kokosmakronen die ich je gemacht habe.
Danke fürs Rezept ??
Diese Kokosmakronen machen süchtig auf mehr! Vielen Dank für das Rezept.
Ein wunderbares Rezept, danke Dir dafür!
schnell, einfach, lecker.
Herz was willst Du mehr!?
Hallo zusammen.
Habe heute die Marzipan Makronen „gekocht“ und gebacken. Absolut großartig. Mein Mann und ich sind total begeistert. Wenig Arbeit, viel Belohnung. Super saftig und genau 25 Stück.
Ich backe schon seit vielen Jahren und habe schon viele Rezepte für Kokosmakronen ausprobiert. Diese sind die Besten !!! Cross und doch saftig mit einem herrlichen Geschmack.
👌
These are delicious but I think a bit different from what you described. My batter was thick and the cookies didn’t spread out at all in the oven so I didn’t need to use the wet spoon trick. For the next batch I formed balls with wet hands and flattened them. I have a kitchen scale so used your exact measurements and my candy thermometer to 50 degrees C. Perhaps my egg whites are smaller.
Ich liebe diese Rezept sooooo sehr. Wir machen die Kokosmakronen immer an Weihnachten und verschenken sie. Alle sind begeistert 🙂 Danke für das tolle Rezept!