By Becky Hardin
Published Dec 19, 2022
Soft and chewy inside and crisp and golden outside, coconut macaroons are the perfect balance of tempting textures and heavenly flavors. I love making these delicious cookies (they remind my kids of snowballs!) and sharing them during the holidays or for any special occasion.
Macaroons
Everyone is going to love this coconut macaroons recipe. These irresistible, toasty little cookies deliver a dreamy, chewy bite with shredded coconut that is perfectly sweetened.
They’re so beautiful to look at, and even more fun to eat. Best of all, they’re surprisingly simple to make, despite how fancy they look!
Why You’ll Love this Coconut Macaroons Recipe:
- Easy to Make: Making delicious and satisfying macaroons could not be easier!
- Light as Air: Preparing the egg whites takes a little extra time, but the fluff gives these treats a light and airy texture.
- Giftable: Because they keep so well, macaroons make the perfect hostess gift, especially when dipped in chocolate.
These are one of my favorite Easter cookie recipes because they’re simple, beautiful, and delicious.
How to Make Macaroons
You can jump to the recipe card for full ingredients & instructions!
- Preheat the oven and prepare the sheet pans.
- Mix the coconut with everything but the egg whites.
- In another bowl, whip the egg whites before folding them into the coconut mixture.
- Scoop the batter onto the sheet pan to form the cookies.
- Bake until the edges are golden.
- Let the cookies cool, and enjoy!
A macaroon is a dense and chewy cookie made from shredded coconut stirred into whipped egg whites and sugar.
The proper pronunciation is mac-uh-roons , not to be confused with the French macarons ( mac-uh-rohns).
Macaroons are from Italy.
While the cookies have similar origins and ingredients (hence their similar names), macarons are made with almond flour and macaroons are made with sweetened flaked coconut. Macarons are the cookies that look like miniature colorful hamburgers, while macaroons look like mounds of fresh-fallen snow.
Yes, this recipe is naturally gluten-free.
Yes, there is still some sweetness from the sweetened condensed milk to make these enjoyable.
There are 157 calories in one macaroon.
One big reason the cookies might be dry is if you made them too small. You want to make sure you keep the cookies about the size of a golf ball. I like to use a cookie scoop to make sure they are the same size.
If your macaroons spread and turned out flat during baking, you may not have whipped the egg whites enough, or you may have mixed them with the coconut mixture too vigorously. You want to make sure you whip the egg whites to medium peaks and that you very gently combine them with the coconut mixture to keep as much air as possible.
Macaroons will last in an airtight container at room temperature for about 1 week.
Yes, you can freeze macaroons in an airtight container for up to 3 months.
Coconut Macaroons Dipped in Chocolate
To dress up these coconut macaroons even more, try dipping them in chocolate. Wait for them to cool completely, then dip one side in melted chocolate, and place them on a baking sheet lined with parchment paper. You could also just drizzle melted chocolate on top if you prefer.
Storage Instructions
Store leftover coconut macaroons in an airtight container at room temperature or in the refrigerator for up to 1 week.
Freezing Instructions
Freeze coconut macaroons in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw at room temperature before enjoying.
Variations
- For less sweet macaroons, feel free to use unsweetened coconut.
- You can swap the vanilla extract for almond or coconut extract.
- Try mixing in ½ cup of sprinkles, chocolate chips, chopped nuts, or even dried fruit.
- Dip the baked and cooled macaroons in melted chocolate, or drizzle some over top!
Tips for the Best Coconut Macaroons
- Eggs are easier to separate when cold, but egg whites are easier to whip at room temperature. Separate your eggs straight from the fridge and leave them to come to room temperature before using.
- For a richer coconut flavor, toast the coconut flakes at 350°F for about 5 minutes.
- Make sure there are no traces of egg yolk in your whites; otherwise, they will not whip properly.
- Be sure to use a clean mixing bowl without any fatty residue for whipping the egg whites; otherwise, they will not whip properly.
- Gently fold the coconut mixture into the egg whites to keep as much air as possible in the mixture.
- Use a cookie scoop to make equal-sized cookies.
More5-Ingredient or LessDessert RecipesWe Love
- S’mores Cookies
- Easy Lemon Meringue Cookies
- Saltine Cracker Toffee with Chocolate
- Oreo Balls
Coconut macaroons are heavenly, whether plain or dipped in melted chocolate. Trust me when I say you will love these simply irresistible treats!
MoreHolidayCookie Recipesto Try:
- Chocolate Peppermint Cookies (Peppermint Chocolate Crinkle Cookies)
- Peanut Butter Kiss Cookies (Hershey Kiss Cookies)
- Raspberry Thumbprint Cookies Recipe
- Avalanche Cookies
- Strawberry Cake Mix Cookies
- Gingerbread Kiss Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 14 ounces sweetened coconut flakes 397 grams (1 bag)
- ▢ 14 ounces sweetened condensed milk 397 grams (1 can)
- ▢ 1½ teaspoons pure vanilla extract 6 grams
- ▢ ½ teaspoon kosher salt
- ▢ 2 large egg whites 70 grams, room temperature
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.
- Mix the coconut, sweetened condensed milk, vanilla, and salt in a large mixing bowl. 14 ounces sweetened coconut flakes, 14 ounces sweetened condensed milk, 1½ teaspoons pure vanilla extract, ½ teaspoon kosher salt
- Using a hand mixer, whip the egg whites on high speed until medium peaks are formed. 2 large egg whites
- Fold your coconut mixture into the egg whites.
- Scoop out a heaping tablespoon of the cookie batter onto the baking sheet. Repeat this with the remaining mixture, leaving about 1-2 inches between each cookie to prevent them from spreading.
- Bake for 21-26 minutes, until the edges begin to get golden.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Becky’s Tips
- For less sweet macaroons, feel free to use unsweetened coconut.
- You can swap the vanilla extract for almond or coconut extract.
- Try mixing in ½ cup of sprinkles, chocolate chips, chopped nuts, or even dried fruit.
- Dip the baked and cooled macaroons in melted chocolate, or drizzle some over top!
- Eggs are easier to separate when cold, but egg whites are easier to whip at room temperature. Separate your eggs straight from the fridge and leave them to come to room temperature before using.
- For a richer coconut flavor, toast the coconut flakes at 350°F for about 5 minutes.
- Make sure there are no traces of egg yolk in your whites; otherwise, they will not whip properly.
- Be sure to use a clean mixing bowl without any fatty residue for whipping the egg whites; otherwise, they will not whip properly.
- Gently fold the coconut mixture into the egg whites to keep as much air as possible in the mixture.
- Use a cookie scoop to make equal-sized cookies.
Nutrition information is automatically calculated, so should only be used as an approximation.
By Becky Hardin
Published Dec 2, 2020
These raspberry thumbprint cookies are super easy to make and a wonderful cookie to enjoy during the holidays. Perfectly soft cookies are filled with a sweet jam, what’s not to love?!
Jam Thumbprint Cookies
One of my favorite things about Christmas is cookies , not to say I don’t enjoy them all year round, but I definitely have a lot of them in my house over the holidays !
This super cute thumbprint cookies are filled with raspberry jam for a fun and festive treat.
If you are a lover of thumbprint cookies, be sure to check out my Chocolate Thumbprint and Creme de Menthe Thumbprint Cookies recipes!
Why you’ll love this Raspberry Thumbprint Cookies Recipe:
- Easy: Made with simple ingredients, these cookies are easy to make. It’s a great recipe for your kids to help with in the kitchen.
- Quick: It takes about 10 minutes to make these cookies and another 10 minutes to bake them. Perfect when you have a cookie emergency!
- Soft and delicious! these cookies come out so perfectly soft and the sweet raspberry jam makes them irresistible!
I love these cookies for Christmas, but they’re just as good year-round, for any occasion. They’re perfect for Valentines , Easter , summer weekends, or any time you need a sweet treat!
How to make raspberry thumbprint cookies
You can jump to the recipe card for full ingredients & instructions!
- Cream together the butter and sugars.
- Mix in the egg yolk and vanilla.
- Stir in the dry ingredients.
- Roll the dough into balls and make a dent in each ball.
- Fill the dent with jam and bake.
Recipe Variations
If raspberry jam is not…your jam…you can mix these cookies up with your favorite flavor. Use strawberry jam to keep them festive, or try them with grape, blackberry or apricot.
How long do they keep?
Once the cookies have cooled completely, store them in an airtight container with the layers separated with parchment. They will keep for 3 days at room temperature or up to 6 days in the fridge.
Can you freeze them?
Yes, these thumbprint cookies freeze well. I prefer to flash freeze them on a baking sheet and then transfer to an airtight container. That way they don’t stick together when they freeze.
Thaw the cookies for an hour or so at room temperature before enjoying.
Tips!
- These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
- When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
- Don’t over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.
More Holiday Cookies
Marbled Christmas Butter Cookies Recipe
Molasses Cookies
Mom’s Famous Snickerdoodle Cookies Recipe
Hershey Kiss Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ ½ cup salted butter 113 grams, room temperature (1 stick)
- ▢ ½ cup brown sugar 107 grams
- ▢ ½ cup powdered sugar 57 grams
- ▢ 1 egg yolk 14 grams
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ ½ teaspoon ground nutmeg
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ ½ cup chopped pecans 57 grams
- ▢ ½ cup raspberry jam 170 grams
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Using a hand mixer, cream the butter, brown sugar, and powdered sugar together until light and fluffy, about 1-2 minutes ½ cup salted butter, ½ cup brown sugar, ½ cup powdered sugar
- Mix in the egg yolk and vanilla 1 egg yolk, 2 teaspoons pure vanilla extract
- Stir in the cinnamon, nutmeg, flour, and pecans until just combined. Don’t overmix. 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1½ cups all-purpose flour, ½ cup chopped pecans
- Roll the dough into balls and press a thumb or teaspoon measurer into the center of the dough to make an indentation.
- Fill the indents with jam and bake for 8-10 minutes, or until just set. ½ cup raspberry jam
- Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. They will still feel soft, but they will continue to harden as they finish cooling.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
Becky’s Tips
- These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
- When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
- Don’t over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.
Nutrition information is automatically calculated, so should only be used as an approximation.
Coconut Macaroons Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Ingredients
- 14 ounces sweetened coconut flakes 397 grams (1 bag)
- 14 ounces sweetened condensed milk 397 grams (1 can)
- 1½ teaspoons pure vanilla extract 6 grams
- ½ teaspoon kosher salt
- 2 large egg whites 70 grams, room temperature
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.
- Mix the coconut, sweetened condensed milk, vanilla, and salt in a large mixing bowl. 14 ounces sweetened coconut flakes, 14 ounces sweetened condensed milk, 1½ teaspoons pure vanilla extract, ½ teaspoon kosher salt
- Using a hand mixer, whip the egg whites on high speed until medium peaks are formed. 2 large egg whites
- Fold your coconut mixture into the egg whites.
- Scoop out a heaping tablespoon of the cookie batter onto the baking sheet. Repeat this with the remaining mixture, leaving about 1-2 inches between each cookie to prevent them from spreading.
- Bake for 21-26 minutes, until the edges begin to get golden.
Notes
- For less sweet macaroons, feel free to use unsweetened coconut.
- You can swap the vanilla extract for almond or coconut extract.
- Try mixing in ½ cup of sprinkles, chocolate chips, chopped nuts, or even dried fruit.
- Dip the baked and cooled macaroons in melted chocolate, or drizzle some over top!
- Eggs are easier to separate when cold, but egg whites are easier to whip at room temperature. Separate your eggs straight from the fridge and leave them to come to room temperature before using.
- For a richer coconut flavor, toast the coconut flakes at 350°F for about 5 minutes.
- Make sure there are no traces of egg yolk in your whites; otherwise, they will not whip properly.
- Be sure to use a clean mixing bowl without any fatty residue for whipping the egg whites; otherwise, they will not whip properly.
- Gently fold the coconut mixture into the egg whites to keep as much air as possible in the mixture.
- Use a cookie scoop to make equal-sized cookies.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
