Coconut Macaroon Recipe – Step by Step Guide

Coconut Macaroon Recipe – Step by Step Guide: Cocoa macaroons are tasty, chewy treats that are surprisingly simple to make.


Coconut Macaroon Recipe – Step by Step Guide

This step-by-step guide will help you make perfect macaroons every time, no matter how much baking experience you have. Along with the recipe, there are tips, nutritional information, and notes that will help you make sure your baking goes well.



  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3 cups sweetened shredded coconut



Warm the oven up to 325°F (163°C). Put parchment paper or a silicone baking mat on the bottom of a baking sheet to keep things from sticking.

Put the egg whites, sugar, salt, vanilla extract, and almond extract (if using) in a large bowl and mix them together. Whip the ingredients together until they foam up and most of the sugar is gone.


Fold the coconut shreds into the egg white mixture slowly until everything is well mixed. It should be sticky and stay together when you press it.

Drop heaping tablespoons of the mixture onto the prepared baking sheet, leaving about an inch of space between each one.


You can use a small ice cream scoop or a spoon for this. Carefully press down on each hill to make it into a neat dome shape.

Put the macaroons in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the edges are golden brown and the middle is set. To make sure the browning is even, turn the baking sheet over halfway through the baking time.


Grab the baking sheet from the oven and set it down on the counter for five minutes to cool. Place them on a wire rack to cool down completely.


Also See: 

Easy No-bake Granola Bars Recipe – Step by Step Guide


Baking Tips

Freshness of Ingredients: For the best taste and texture, use fresh coconut. You shouldn’t use desiccated coconut because it can be too dry.

Room Temperature Eggs: To get the best results, use egg whites that are at room temperature. They whip better and add more air.


Consistent Size: Use a cookie scoop to make macaroons that are all the same size, which will make sure they bake evenly.

Storage: Macaroons can be kept at room temperature for up to a week in a container that keeps air out. Freeze them in a single layer on a baking sheet, then move them to a zip-top bag to keep them fresh longer. You can freeze them for up to three months.



  • Calories: 100
  • Protein: 1g
  • Fat: 5g
  • Saturated Fat: 4.5g
  • Carbohydrates: 13g
  • Sugars: 10g
  • Fiber: 1g
  • Sodium: 30mg

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