Last updated on August 7th, 2024

How to make Coconut Macaroon Cookies

Coconut Macaroon Cookies are a light, delicate cookie full of coconut and almond flavor. I needed crumbled macaroon cookies for the cake filling for my Lord Baltimore Cake, so I made them from scratch instead of buying them. There are several modern recipes for these cookies that call for using sweetened condensed milk, however, I have never use it because I find it super sweet.

Vintage inspiration: 1950 Betty Crocker’s Picture Cook Book. I baked it modern by using both sweetened and unsweetened coconut, just a little sugar vs. using the 1 1/4 c. of sugar it called for and boosted the flavor by doubling the vanilla and added a bit of pure almond extract.

How to make Coconut Macaroon Cookies

How to beat egg whites:

Be sure to set out and separate your eggs as part of your prep. Room temp egg whites are best to achieve a light meringue-like texture. Adding the sugar to the egg whites provides stability and helps them will help them to peak. The best way to achieve this is to start put the egg white into the mixer with the whisk attachment and beat until the eggs get foamy, then add in the sugar and beat until soft peaks form.

Use all-natural, quality ingredients

Combine coconut to balance sweetness:

Sweetened coconut is so sweet, so I blended together 2-parts unsweetened coconut with 1-part sweetened coconut. Shredded coconut comes in a few sizes like large flakes, medium shredded, and desiccated a fine texture with less moisture. I found that mixing the medium shredded along with the fine desiccated (almost powder-like texture) makes for a very tender cookie.

Use all-natural flavoring:

Always use good quality all-natural, pure vanilla extract in your baking. If you purchase vanilla, be sure it only contains vanilla beans and alcohol. I make my own vanilla, which is super simple to make: Take 8 oz. of bourbon and add 5-7 vanilla beans that are spilt down the middle and let it sit for 4-6 months. As you use it replace the bourbon and add more beans. Store in dark, cool place and it can last many years. I prefer to use bourbon but you can also use vodka or even rum.

Almond extract has a high intensity and adding just a little can give your baked goods alot of flavor. Be sure to use a brand that is all natural vs. artificial. I like to use organic almond extract such as Frontier.

Best baking sheets:

Always use a light-colored, aluminum cookie sheet when baking desserts. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.