Y’all, I’m so dang excited for this! If you’ve already signed up to receive my newsletter you know this is my first recipe in my #cookwithmad series where I invite y’all to cook and bake with me every week! My goal is to help you get in the kitchen and feel confident in whatever you cook or bake. Feel uneasy about making certain recipes? Send me an email at email@example.com or direct message me on Instagram. I’ll see if I can hook you up! If you’re dying to get all my tips, techniques, and recipes sent straight to your inbox, make sure to subscribe to my newsletter on my homepage.
With a little help from some of y’all on Instagram, every week I’ll be sharing recipes you suggested. To make things super easy, I’ll always include a list of tools you’ll need with step-by-step instructions for each recipe. Look for my links to some of my favorite tools and products that I use in my kitchen.
Up first: coconut macaroons! WARNING: These coconut macaroons are addictive and have powers to transport you straight to the beach. Just sayin’.
This recipe is super simple and fun to get y’all in the kitchen. I’m sharing my coconut macaroon recipe and giving y’all variations to play with, for those who want to jazz it up. You’re going to love how easy and fast these come together! There’s not too much skill involved which makes these great to make on a whim. Not only that, they’re perfect to transport to work, a party, or just binge eat them at home. They’ll keep at least one week in an airtight container, but they’re so yummy I doubt they’ll last that long.
The Perfect Coconut Macaroon
I’ve had plenty of terrible coconut macaroons in my lifetime. The hockey puck kind that leave you begging for a glass of water. We’re not making those. My idea of a perfect coconut macaroon is lightly browned coconut pieces, a slightly crispy exterior, and a soft, and chewy interior. In the coconut macaroon recipe below I add lime zest for a full transport to the beach. It’s just enough to tease! If you’re interested in a chocolate dipped macaroon and/or a rum caramel drizzle I’ve included instructions for those as well.
Happy baking and make sure to tag me on Instagram @cookingsupper.com and use the hashtag #cookwithmad to be featured on my account!
Click below to watch how to make coconut macaroons.
Coconut Macaroons Recipe
microplane grater (to zest lime)
electric mixer (could use whisk instead)
measuring cups & spoons
1 1/2 in ice cream scoop (or teaspoon)
2 sheet pans lined with parchment or silpat
spatula (for removing macaroons from pan)
Ingredients For Coconut Macaroons:
1 (14 oz) can sweetened condensed milk
1 (14 oz) bag sweetened shredded coconut
zest of 1 lime
1/2 Tbsp vanilla
2 large egg whites, at room temperature
1/4 tsp salt
8 oz chocolate, chopped (optional)
Ingredients For Rum Caramel (optional)
1/2 cup packed brown sugar
2 Tbsp coconut oil
2 Tbsp water
2 Tbsp rum
1/8 tsp salt
Note: You’ll need a small pot and a candy thermometer to make the caramel.
Preheat oven to 325 degrees.
In a large bowl, combine coconut, sweetened condensed milk, lime zest and vanilla. Set aside.
Using an electric mixer fitted with the whisk attachment (or using a large bowl and a whisk), whisk egg whites and salt until stiff peaks form. Gently fold into coconut mixture until incorporated.
Using a tablespoon or small ice cream scoop, drop coconut batter onto sheet pan. Space at least an inch apart. Use your fingers to gently shape into a ball. Bake for 20-25 minutes or until lightly browned on the edges. Let cool on the pan and remove with a spatula when cooled completely. Dip in chocolate and/or drizzle with caramel if desired.
Chocolate Dipped Variation:
In a small saucepan over low heat add an inch of water. Add chopped chocolate to a heat-proof bowl and set on the saucepan to melt chocolate. You’ll be tempted to turn up the heat, but keep it on low so you don’t burn the chocolate.
Remove old parchment paper from sheet pan and add a new sheet. Dip bottoms of cooled macaroons into chocolate and place on sheet pan to cool and harden.
Rum Caramel Variation:
*Note: Make caramel while macaroons are cooling. You’ll want to use the caramel immediately.
In a medium heavy-bottomed saucepan over medium heat, add brown sugar, coconut oil, and water. Mixture will bubble rapidly for a few minutes. Check temperature with candy thermometer and bring to 250 degrees. Add several squeezes of lime juice, rum, salt, and vanilla. Continue to boil over medium until mixture reaches 250 degrees again. Carefully remove saucepan from heat and pour caramel into heat-proof bowl. With a spoon, drizzle caramel over macaroons. Let cool.
Coconut macaroons keep up to a week in a sealed container. Enjoy!