Can I use unsweetened coconut for Macaroon Cookies with Coconut and Almonds?

Yes, you can, but you may want to slightly increase the sweetened condensed milk or add a tablespoon of sugar to the mixture to compensate for the lost sweetness. It’s all about balancing that flavor profile!

How do I prevent my macaroons from spreading too much?

Ensure your egg whites are not over-whipped, and the mixture is thick enough. Chilling the dough for 15-20 minutes before scooping can also help prevent spreading. Sometimes a slightly cooler dough holds its shape better.

What's the difference between a macaroon and a macaron?

Macaroons are typically chewy, rustic coconut-based cookies, often with a simple preparation. Macarons, on the other hand, are delicate, meringue-based sandwich cookies with smooth shells and a delicious filling in between.

Can I add other flavors to these Macaroon Cookies?

Absolutely! Consider adding lemon or orange zest for a bright kick, a dash of cardamom for warmth, or folding in mini chocolate chips or dried cranberries for extra texture and flavor. The possibilities are endless!

How long do these Macaroon Cookies with Coconut and Almonds keep fresh?

When stored in an airtight container at room temperature, they stay fresh and delicious for 3-5 days. For longer enjoyment, they can also be frozen for up to a month.

Why are my Macaroon Cookies with Coconut and Almonds too soft/hard?

Too soft usually means underbaked, and too hard means overbaked. Adjust baking time by a minute or two next time, looking for golden edges and a firm but chewy center. Ovens can vary, so getting to know yours helps!

Macaroon Cookies With Coconut And Almonds

Description

Chewy, golden Macaroon Cookies with coconut & almond. A simple, gluten-free treat from pantry staples, perfect for busy nights.

Ingredients

Sweetened shredded coconut: 4 cups (about 340g)
Sweetened condensed milk: 1 (14-ounce/397g) can
Egg whites: 2 large, room temperature
Vanilla extract: 1 teaspoon
Almond extract: 1/2 teaspoon
Pinch of salt: 1/4 teaspoon

Instructions

Preheat Oven & Prep Baking Sheet: Set your oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone mat.
Combine Wet Ingredients: In a large bowl, whisk the room-temperature egg whites until they’re slightly frothy. Stir in the sweetened condensed milk, vanilla extract, almond extract, and salt until everything is well combined.
Fold in Coconut: Add the shredded coconut to the wet mixture. Use a spatula to gently fold until all the coconut is evenly coated. Do not overmix.
Scoop onto Baking Sheet: Using a small cookie scoop or two spoons, drop rounded mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving about 1 inch between each macaroon. For a classic look, gently press them into a slight pyramid shape.
Bake Until Golden: Bake for 15-20 minutes, or until your Macaroon Cookies with Coconut and Almonds are golden brown around the edges and lightly toasted on top. The centers should still be wonderfully soft and chewy.
Cool Completely: Remove the baking sheet from the oven and let the macaroons cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Optional Add-ins & Smart Swaps:
For extra crunch, sprinkle toasted sliced almonds on top of your Macaroon Cookies.
Drizzle with melted dark or milk chocolate for a touch of decadence after baking.
Add zest of one orange or lemon to brighten the flavors wonderfully.
Swirl in a teaspoon of cocoa powder for delicious chocolate macaroons.
Notes on Quality & Seasonality:
Use good quality, fresh sweetened shredded coconut; desiccated coconut can be used but may require slightly more moisture.
Fresh, room-temperature egg whites whip better.
High-quality almond and vanilla extracts make a noticeable difference in the final flavor profile of your Macaroon Cookies.
Pro-tip: Wet your hands slightly if the mixture is too sticky to shape.
Troubleshooting: If your Macaroon Cookies are too crumbly, they may be overbaked; if too wet, they may need another minute or two in the oven.
Nutritional data provided is an estimate.

Prep Time: 17 minutes
Cook Time: 18 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 11g
Sodium: 20mg
Fat: 5g
Saturated Fat: 3.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1.5g
Cholesterol: 0mg

Keywords: Macaroon Cookies