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Coconut Macaroons: A Tropical Delight

Approximately 20 minutes. Cook
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Coconut macaroons, with their sweet, chewy, and coconut-packed goodness, offer a delightful taste of the tropics. These treats have a rich history, dating back to ancient times when coconut was first discovered by early explorers in the tropics. The term “macaroon” has an interesting linguistic journey, originating from the Italian word “maccarone” and the French “macaron,” both denoting various almond-based confections.

Coconut macaroons have transcended borders and are now beloved worldwide, captivating the palates of those who seek a combination of sweetness and a touch of exotic flavor. In this article, we will delve into the process of creating these tropical delights. Get ready for a culinary adventure that will transport you to sun-soaked shores.

Historical Context

Coconuts, often referred to as the “tree of life,” have been cultivated in tropical regions for millennia. Their origin can be traced to Southeast Asia and the South Pacific, where they have been a dietary staple. Coconuts provided sustenance through their flesh, juice, and oil, as well as materials for shelter and various tools.

Macaroons, in contrast, have a more recent history. The term “macaroon” likely derives from the Italian word “maccarone,” which referred to a fine paste made from almonds, sugar, and egg whites. This confection eventually made its way to France, where it evolved into the elegant, colorful macaron we know today.

During the 19th century, European Jewish bakers introduced coconut into the macaroon recipe. This adaptation gave rise to the coconut macaroon we are familiar with today, gaining popularity not only among Jewish communities but also across the globe.


  1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
  2. Combine Ingredients: In a mixing bowl, combine sweetened shredded coconut, sweetened condensed milk, and pure vanilla extract. Stir until the mixture is well combined, and the coconut is evenly coated.
  3. Whip the Egg Whites: In a separate clean and dry bowl, whip the egg whites with a pinch of salt until they form stiff peaks. This step will impart a light, airy texture to your macaroons.
  4. Fold in the Egg Whites: Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites; this is essential for achieving the desired chewy texture.
  5. Scoop and Shape: Using a cookie scoop or a spoon, drop mounds of the coconut mixture onto the prepared baking sheet. You can shape them into neat mounds or use a spoon to create a more rustic appearance.
  6. Bake to Perfection: Place the baking sheet in the preheated oven and bake for about 20 minutes or until the macaroons turn a golden brown color on top. Keep a close eye on them to prevent over-browning.
  7. Cool and Enjoy: Once done, remove the macaroons from the oven and let them cool on a wire rack. This cooling step is crucial for achieving the perfect texture—slightly crisp on the outside and delightfully chewy on the inside.
  8. Optional: Drizzle or Dip: If you wish to elevate your macaroons, consider drizzling them with melted chocolate or dipping the bottoms in chocolate for an extra layer of decadence. Allow the chocolate to set before serving.


Coconut macaroons are a delectable treat that brings together the rich history of coconuts and the culinary evolution of the macaroon. Their sweet, chewy texture and tropical flavor make them an irresistible indulgence for those with a sweet tooth. Whether enjoyed on their own or paired with a cup of tea or coffee, these macaroons promise to transport your taste buds to a sun-drenched beach. So, why not whip up a batch and savor the taste of the tropics in your own kitchen? Your palate will thank you for embarking on this delightful journey!


prep time
About 35 minutes.
cooking time
Approximately 20 minutes.
Approximately 18 macaroons.
total time
About 35 minutes.


  • Mixing bowl

  • Baking sheet

  • Parchment paper

  • Cookie scoop or spoon

  • Wire rack (for cooling)


  • 3 cups of sweetened shredded coconut

  • 3/4 cup of sweetened condensed milk

  • 2 teaspoons of pure vanilla extract

  • 2 large egg whites

  • A pinch of salt


Preheat oven to 325°F.
Mix coconut, condensed milk, vanilla.
Whip egg whites until stiff.
Fold egg whites into mixture.
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