Crispy Chewy Coconut Macaroons

The Magic of Two Coconuts

My kitchen smells like a tropical vacation. I’m making coconut macaroons. The secret is using two kinds of coconut. You need both unsweetened and sweetened shreds.

The unsweetened one gives a deep, nutty flavor. The sweetened one adds that classic chewy sweetness. Together, they are perfect. Doesn’t that smell amazing? This matters because balance makes a treat truly special. Not too sweet, just right.

A Sticky, Happy Memory

I taught my grandson to make these. His hands got so sticky! We laughed as we shaped the dough. He called them “snowy coconut mountains.” I still laugh at that.

Baking is about more than food. It’s about the messy, happy moments you share. That’s why this matters. It turns ingredients into memories. What’s your favorite baking memory with someone?

The Secret Ingredient Nap

The recipe says to chill the dough. This is a very important step. It lets the coconut soak up all that creamy, wet mixture. Think of it as the dough taking a little nap.

After its nap, the dough is easier to shape. It won’t spread too much in the oven. You get a cookie that is crispy outside and chewy inside. Fun fact: Cream of coconut is not the same as coconut milk! It’s sweet and thick, like syrup.

Shaping Your Little Clouds

Use a tablespoon to scoop the dough. Then use your fingers to gently shape it. Make little mounds, like tiny haystacks or clouds. No need to be perfect.

Each one will be unique, just like the baker. I like to pack them just enough so they hold together. Do you like your cookies neat and tidy, or rustic and homemade-looking?

The Best Part: Sharing

Let them cool completely. This is the hard part! You must wait. The cooling makes them wonderfully chewy. Then, pile them on a plate.

These cookies are for sharing. They are sweet, simple, and made with love. That is the best flavor of all. Who will you share your first batch with?

Ingredients:

Ingredient	Amount	Notes
Vegetable oil spray	as needed	for greasing parchment
Cream of coconut	½ cup (5½ ounces/156 grams)
Large egg whites	2
Vanilla extract	1 teaspoon
Table salt	¼ teaspoon
Unsweetened shredded coconut	1½ cups (4½ ounces/128 grams)
Sweetened shredded coconut	1½ cups (4½ ounces/128 grams)

My Favorite Crispy & Chewy Coconut Macaroons

Hello, my dear! It’s Grace. Let’s bake some magic today. We’re making coconut macaroons. They are little clouds of sweet coconut. They are crispy outside and wonderfully chewy inside. I’ve loved them since I was a girl. My Aunt May always had a tin of them ready. Doesn’t that smell amazing? It reminds me of her sunny kitchen.

This recipe is very simple. You just need two bowls and a spoon. The secret is using two kinds of coconut. It makes the texture just perfect. I still laugh at that. I used only one kind for years. My cookies were never quite right! Let me walk you through it.

Step 1: First, get your oven ready. Move a rack to the middle. Heat the oven to 325 degrees. Line your baking sheet with parchment paper. Give that paper a quick spray with oil. This keeps our cookies from sticking. It’s a little trick I learned the hard way!

Step 2: Now, grab a medium bowl. We’ll whisk the wet ingredients together. Pour in the cream of coconut. Add the two egg whites. Then comes the vanilla and salt. Whisk it all until it’s one happy mixture. It will look a bit glossy. (A hard-learned tip: make sure your bowl is very clean for the egg whites!).

Step 3: Time for the coconut! In a big bowl, mix both shredded kinds. Use your fingers to break up any lumps. It feels nice, like soft sand. Pour your wet mixture over the coconut. Stir gently with a spatula. Make sure every bit gets coated. Then, pop the bowl in the fridge. Wait 15 minutes. This helps them hold their shape.

Step 4: After chilling, shape your cookies. Use a tablespoon measure to scoop the dough. Drop the mounds onto your prepared sheet. Gently shape them into little haystacks. You should get about 18. Do you like your cookies big or small? Share below!

Step 5: Carefully place the sheet in the oven. Bake for 18 to 22 minutes. Watch for a light golden brown color. That’s the sign they’re done. The smell will be incredible. Use oven mitts to take them out. Always ask an adult for help with the hot oven.

Step 6: Let the cookies cool right on the sheet. Give them 10 minutes. Then, move them to a rack with a spatula. Let them cool completely, about 30 minutes. This wait is the hardest part! But it makes them perfectly crispy. Then, you can enjoy your sweet, chewy creation.

Cook Time: 18–22 minutes
Total Time: About 1 hour 15 minutes
Yield: 18 cookies
Category: Dessert, Cookies

Three Fun Twists to Try

Once you master the classic, try a new flavor! It’s so fun to play in the kitchen. Here are three of my favorite easy twists. They make a simple cookie feel special.

• Chocolate-Dipped Dreams. Melt some dark chocolate. Dip the bottom of each cooled macaroon in it. Let it set on parchment. Pure happiness.
• Lemon Sunshine. Add the zest of one lemon to the wet mix. It gives a bright, sunny little zing. Perfect for spring.
• Almond Joy. Press one whole almond into the top before baking. Or stir in a handful of mini chocolate chips. So good!

Which one would you try first? Comment below!

Serving Them Up with Style

These cookies are wonderful all on their own. But sometimes, I like to dress them up. For a pretty plate, stack a few on a vintage cake stand. You could drizzle them with a little melted chocolate. Or sprinkle on some edible glitter for a party. They look so fancy!

What to drink with them? A cup of strong black coffee is my go-to. The bitterness pairs so well with the sweet coconut. For a special treat, a small glass of cream sherry is lovely. For a non-alcoholic pairing, try cold vanilla almond milk. It’s a match made in heaven. Which would you choose tonight?

Keeping Your Macaroons Happy

These macaroons keep well. Store them in a sealed container at room temperature. They will stay tasty for up to five days. You can also freeze them for a month. Just layer them between parchment paper in a freezer bag.

To reheat, warm them in a 300-degree oven for five minutes. This brings back their crispy-chewy magic. I once froze a whole batch for my grandson’s surprise visit. He was so happy to have a fresh-tasting treat!

Batch cooking matters. It means a sweet homemade snack is always ready. It saves you time and fills your home with love. Have you ever tried storing it this way? Share below!

Macaroon Mishaps and Simple Fixes

First, cookies spreading too much? Your dough was too warm. Chilling it is a key step. It helps the cookies hold their cute shape. I remember when I skipped this once. I ended up with one giant coconut pancake!

Second, cookies not browning enough? Your oven might run cool. Let them bake a few minutes longer. Watch them until they turn a light gold. Getting the color right matters. It gives you that perfect toasted coconut flavor.

Third, cookies sticking to the parchment? Always spray the paper well. This simple fix builds your confidence. Your beautiful cookies will slide right off. Which of these problems have you run into before?

Your Macaroon Questions, Answered

Q: Are these gluten-free? A: Yes! They naturally are. Just check your vanilla extract label to be sure.

Q: Can I make them ahead? A: Absolutely. The dough chills well. You can scoop and bake them the next day.

Q: No cream of coconut? A: You can use sweetened condensed milk. The texture will be a bit softer and richer.

Q: Can I double the recipe? A: You can! Just use two baking sheets. Bake them one sheet at a time for even heat.

Q: Any fun add-ins? A: A small dark chocolate chip in the bottom is lovely. *Fun fact: The word “macaroon” comes from an Italian word for “fine dough.”* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these sweet bites. The kitchen is my favorite place to share stories. I would love to hear yours now. Tell me about your baking adventure.

Did your family enjoy them? Did you add your own special twist? Your stories make this community so special. Have you tried this recipe? give experience on Comment

Happy cooking!
—Grace Ellington.