The Ultimate Coconut Macaroons
Apr 01, 2020, Updated Apr 10, 2025
Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids. My favorite version has a crispy exterior with a chewy and tender interior.
Coconut Macaroons are a staple for Passover, and a favorite year-round cookie!
My favorite version has a crispy exterior with a chewy and tender interior. Gluten Free.
A beloved dessert at Passover, Holidays ~ also for anytime… A fabulous year-round Gluten Free Cookie.
ALSO SEE MY: Pareve Ultimate Chocolate Dipped Coconut Honey Macaroons
Delicious without sweetened condensed milk!
The Method:
My version is easy!
I whip egg whites until frothy, and add them to a large skillet with unsweetened shredded coconut, sweetened condensed milk, vanilla (I love vanilla bean paste!), potato starch or tapioca flour and a pinch of sea salt.
The batter then its scooped into rounds ~ and some (with added chopped dried fruit) is formed into pyramid shapes. Then baked until just golden round the edges for 8 – 10 minutes.
Cooking in a skillet prior to baking hydrates and softens the coconut!
TIP: The short baking time in a hot oven ensures that the macaroons get crispy and golden on the outside while keeping the centers nice and moist, and that is what makes all the difference!
You can freeze these macaroons for another day, wrapped in waxed paper in an airtight container… yet I doubt there will be any leftover!They will stay fresh in an airtight container on your counter for at least a week.
Enjoy these small sweet treats,
Karen
Also see my: Parve Chocolate Dipped Honey Coconut Macaroons!
The Ultimate Coconut Macaroons (two varieties)
Equipment
- 1 skillet I use seasoned cast iron
- 1 large baking sheet
Ingredients
- 4 large egg whites, I use pasture raised
- 3/4 cup pure cane sugar
- 8 tablespoons sweetened condensed milk
- ¼ teaspoon sea salt
- 2 teaspoons vanilla bean gel, or 1 t. vanilla
- 2 1/2 cups unsweetened shredded coconut
- 4 teaspoons tapioca flour or potato starch
- 1/2 cup dried fruits, apricots and cherries chopped fine
- 1/2 cup dark chocolate, melted and cooled slightly
Instructions
- Preheat oven to 350 degrees. Line a baking pan with a silpat liner or parchment paper, spray with oil.
- Place egg whites in a small bowl, whisk for 20 seconds to froth them. Add them to a large skillet ( I used my cast iron one, cleaned) with the next 5 ingredients – sugar, sweetened condensed milk, sea salt, vanilla bean gel (or vanilla) and coconut.Place over medium – high heat and WHISK constantly until it starts to thicken, and just STARTS to color (caramelize). This will take just a few minutes. Add the potato starch, whisk in well.
- Remove from the heat, and divide out contents into TWO clean bowl with a spatula. Add the dried fruits to ONE bowl. Let cool about 5 minutes, or until a little cool to the touch.
Chocolate Dipped:
- Spray a 1″ ice cream scoop with oil. Create mounds on half of the prepared baking sheet with the plain coconut mixture.
Dried Fruit Pyramids:
- Scoop 1" mounds of coconut dried fruit mixture onto baking sheet. With your hands, create “pyramid” shapes. Slightly “square off” each mound, then raise each up to a point, about 1″ high. HINT: Use slightly wet watered hands to create pyramid shapes – the batter is a little sticky.)
- Bake in oven just 8 – 10 minutes or until just golden brown around the edges and on top. Cool on a wire rack. Dip the coconut variety in the slightly cooled melted chocolate, swirling the bottoms to coat. Place these on a wax paper lined baking sheet and refrigerate just until set. Remove from the refrigerate and serve.
- Please alter the recipe if you care to make just one variety.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
