Ina Garten’s coconut macaroons are simple to make and very delicious. This recipe uses only a few basic ingredients that you may already have at home. These include shredded coconut, sweetened condensed milk, vanilla, egg whites, and a little salt. You mix everything together and shape the mixture into small mounds.
When the cookies bake, the outside becomes lightly crisp while the inside stays soft and chewy. The sweet coconut flavor makes them very enjoyable. These cookies are a great choice for holidays like Easter or Passover, and they are perfect for anyone who loves coconut.
Table of Contents
Key Takeaways
- Simple Ingredients: This Ina Garten coconut macaroon recipe uses only five basic ingredients and does not require much preparation. Most of these ingredients are easy to find in any kitchen.
- Perfect Texture: The cookies turn golden and slightly crispy on the outside while staying soft and chewy inside. The coconut center gives them a rich and moist bite.
- Gluten Free and Kid Friendly: These macaroons do not use flour, so they are naturally gluten free. Their sweet taste and soft texture make them a great snack for kids.
- Quick to Make: This Ina Garten coconut macaroon recipe makes about 20 to 22 cookies in around 35 minutes, including baking time. This makes it a fast option for holidays or quick desserts.
- Easy to Customize: You can change the flavor by adding chocolate, chopped nuts, or citrus zest. This allows you to create different versions from the same base recipe.
- Easy to Store: These cookies stay fresh at room temperature for several days. You can also freeze them to keep them fresh for a longer time.
What is Ina Garten’s Coconut Macaroon Recipe
Ina Garten’s coconut macaroon recipe is a very simple dessert from her Barefoot Contessa cookbook. It uses one bag of sweetened shredded coconut and one can of sweetened condensed milk, so there is almost no measuring needed. The recipe also includes a small amount of vanilla, two egg whites, and a pinch of salt.
This recipe makes macaroons that turn golden brown on the outside and stay soft and tender inside. The ingredients match the common package sizes, which makes the recipe easy to follow and hard to mess up. Coconut macaroons are flourless cookies, and many people make them during holidays and special events. Ina Garten’s version makes it easy for beginners to bake these classic cookies with confidence.
Recipe for Ina Garten’s Coconut Macaroon
Ina Garten’s Coconut Macaroon Recipe
20
servings10
minutes25
minutes328
kcal35
minutesKeep the screen of your device on
Ingredients Required
1 14-ounce bag sweetened shredded coconut
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites at room temperature
1/4 teaspoon salt (kosher or table salt)
How to Make Ina Garten’s Coconut Macaroon
- Step 1: Mix coconut, condensed milk, and vanilla
First, heat your oven to 325°F, which is about 163°C. Take a large bowl and add the shredded coconut, sweetened condensed milk, and vanilla extract. Use a spoon or your hands to mix everything well. Make sure the coconut is fully covered with the milk and no dry coconut remains at the bottom. The mixture will feel thick and sticky. This step is simple, and you only need to make sure everything is mixed evenly.
- Step 2: Beat egg whites with salt until fluffy
Now take another bowl and add the egg whites and salt. Use an electric mixer to beat them at high speed. Keep mixing until the egg whites become fluffy and form soft peaks. This means when you lift the mixer, the egg whites stand up, but the tips bend a little. This step makes the cookies light and soft inside.
- Step 3: Fold egg whites into the coconut mixture
Add the fluffy egg whites to the coconut mixture. Use a spatula to gently mix them. Move slowly so the egg whites do not lose their air. Mix only until everything looks even. The batter will look thick, soft, and fluffy.
- Step 4: Scoop the mixture onto the baking tray
Place parchment paper on a baking tray. Use a cookie scoop or two spoons to place small mounds of the mixture on the tray. Each mound should be about the size of a tablespoon. Leave some space between each one. You can shape them gently with your fingers if needed.
- Step 5: Bake until golden and set
Put the tray in the oven and bake for 25 to 30 minutes. Watch the cookies while they bake. The tops and edges will turn light golden brown. The cookies will also smell sweet and toasted. Do not bake too long because the inside should stay soft.
- Step 6: Cool completely before serving
Take the cookies out of the oven and let them cool on the tray or on a wire rack. As they cool, they will become firmer. Let them cool fully before moving them. After that, they are ready to eat. You can eat them plain or add chocolate if you like.
Recipe Video
Flavor Variations You Can Try
You can change this Ina Garten coconut macaroon recipe in simple ways to create new flavors. These ideas help you enjoy coconut macaroons in different and fun styles.
Chocolate-dipped coconut macaroons
You can add chocolate to make the cookies richer. Melt dark chocolate or semi-sweet chocolate in the microwave or over warm water. Dip the bottom of each cooled macaroon into the melted chocolate, or use a spoon to drizzle chocolate on top. Place the cookies on parchment paper and let the chocolate cool and harden. You can place them in the fridge for a few minutes to make this faster. The mix of chocolate and coconut creates a sweet and tasty flavor.
Almond-flavored version
You can add almond flavor to give the cookies a nutty taste. Mix half to one teaspoon of almond extract into the batter along with the vanilla. You can also add small pieces of toasted almonds into the mixture. Another option is to place one almond on top of each cookie before baking. This makes the cookies smell and taste warm and nutty. You can also dip them in white chocolate for extra flavor.
Citrus-flavored coconut macaroons
You can add lemon or orange zest to make the cookies taste fresh. Mix one to two teaspoons of grated lemon or orange peel into the batter. This adds a light and tangy flavor that goes well with coconut. You can also add a small amount of lemon curd or lime curd on top after baking. This gives a sweet and slightly sour taste in every bite.
Storage and Shelf Life
Storing at room temperature
Let the coconut macaroons cool completely before storing them. Place the cookies in a container with a tight lid. Keep the container in a cool and dry place at room temperature. The cookies will stay fresh for about 5 to 7 days. Do not close the container while the cookies are still warm because moisture can build inside. If the cookies become soft later, place them in a 300°F oven for a few minutes. This will make the outside slightly crisp again.
Freezing and reheating tips
Coconut macaroons can also be stored in the freezer. First, let the cookies cool fully. Then place them in a freezer-safe container or bag. Put parchment paper between layers so the cookies do not stick together. You can keep them in the freezer for up to 3 months. When you want to eat them, take them out and let them warm at room temperature. For a better texture, place them in a 300°F oven for a few minutes. This will help the outside feel fresh and slightly crisp again.
Serving Suggestions
Best ways to serve coconut macaroons
These cookies taste great on their own, but you can serve them in different fun ways. You can serve them warm or at room temperature on a dessert plate. They are a great choice for holiday cookie trays or for a simple tea time snack.
You can also make a sandwich by placing jam, lemon curd, or chocolate between two cookies. For holidays like Easter, you can press a small hole in the center of each cookie and add mini chocolate eggs, jelly beans, or fruit filling after the cookies cool. You can also sprinkle a little sea salt on top before baking to add more flavor.
Pairing ideas with drinks and desserts
Coconut macaroons taste very good with many drinks and desserts. You can enjoy them with coffee, tea, or a glass of milk. You can also serve them with vanilla ice cream or coconut ice cream. Fresh fruits like mango or pineapple also taste great with these cookies. If you like chocolate, you can serve the cookies with chocolate sauce.
Some people also enjoy them with sweet dessert drinks. These cookies also taste good with creamy desserts like flan, panna cotta, or orange cake. The sweet and chewy texture goes well with both creamy and fruity foods.
Nutrition Information
Nutrition Facts
20 servings per container
- Amount Per ServingCalories328
- % Daily Value *
- Total Fat
8.77g
11%
- Saturated Fat 8.26g 40%
- Cholesterol 7mg 3%
- Sodium 77mg 4%
- Total Carbohydrate
20.3g
8%
- Total Sugars 19.4g
- Protein 2.14g 4%
- Vitamin A 67.7mcg 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide a reliable estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
Can we use unsweetened coconut in this recipe?
Yes, you can use unsweetened coconut, but the texture and taste will change. Sweetened coconut gives better moisture and sweetness, so unsweetened coconut may make the macaroons slightly drier and less sweet. You can add a small amount of extra condensed milk to balance it.
Why are egg whites important in this recipe?
Egg whites make the macaroons light and soft inside. They also help the mixture hold its shape while baking. Properly beaten egg whites create a better texture and prevent dense or flat cookies.
How long do coconut macaroons stay fresh?
Coconut macaroons stay fresh for about 5 to 7 days at room temperature in an airtight container. They can last longer in the refrigerator, up to 2 weeks, while keeping their texture and flavor.
Can this recipe be made ahead of time?
Yes, you can make them ahead of time. You can bake them 2 to 3 days before serving and store them properly. You can also freeze them for up to 3 months and thaw them when needed.
