Macaroons. The quick, easy way to make them perfectly with just 4 ingredients! Soft and sticky sweet with a caramel-y, toasted coconut flavoured exterior.
For coconut lovers, there’s nothing quite like great macaroons. I’ve tried many recipes over the years, tweaking this and that and finally came up with this great version that uses sweetened condensed milk.
The condensed milk produces a moist soft centre with a crispy caramelized outside; in other words, the perfect macaroon.
I’ve taken a couple of plain macaroons here and sandwiched them with a little chocolate ganache which is a great alternative to chocolate dipped macaroons.
The second version is a personal favourite of mine, Lemon Macaroons, which only adds a little lemon zest to the recipe but boy are they good!
Another great version is a chocolate-orange macaroon. Try adding orange zest to the recipe instead of lemon and then sandwich them with the chocolate ganache. Those are phenomenal!
A note about the proper consistency of the macaroon dough. Because the egg whites vary in size, it is difficult to give an exact measurement for the amount of sweetened coconut.
You may need to add a little more sweetened coconut at the end to make the dough stiff enough. If the dough is not stiff enough the macaroons will spread too much while baking.
I’ve added a photo here of the macaroons before they went into the oven to demonstrate how they should look. If , when you drop the cookie dough onto the sheet pan, any liquid starts to form at the base, that is a sign that you may need to add more coconut.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 5 1/2 - 6 cups sweetened coconut
- pinch salt
- 2 tsp vanilla extract
- 1 can (300 ml sweetened condensed milk) (14 oz can in the US)
- 2 large egg whites
Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut.
Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.
Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
Bake at 350 degrees F until golden brown, about 25-30 minutes. Cool completely on the baking sheet before removing the cookies.
For Lemon, Lime or Orange Macaroons, fold about 1 1/2 to 2 tbsp finely minced citrus zest into the dough.
If you want to sandwich the cookies with a little chocolate ganache as pictured, simply heat 1/4 cup whipping cream over low heat and melt in 1 cup chocolate chips. I prefer to make smaller macaroons when sandwiching them together,
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