Award-winning White Chocolate Coconut Macaroons are crunchy on the outside and irresistibly chewy on the inside. Gluten-free and perfect for Passover!
These little bird’s nest cookies are so easy; you’ll wonder why you’ve never tried to make them before. Our recipe is award-winning and pretty close to Ina Garden’s Macaroon recipe, so you know it’s delicious! You can deck these out for Easter with grass frosting and chocolate candy eggs or leave them simple.
White Chocolate Coconut Macaroons
In our recipe testing, we found that there was minimal benefit from whipping the egg whites beforehand. You can whip the egg whites separately before folding in the coconut mixture, but it’s unnecessary, especially if you mix the macaroon batter with a handheld or stand mixer.
Also, our recipe uses white chocolate for dipping and icing for the center. You can customize this in all sorts of ways- milk chocolate, sprinkles, even caramel centers. Try lemon curd or apricot jam; the possibilities are endless! Mix and match or use whatever you have on hand.
Easy Macaroon Ingredients
Sweetened Coconut: You can find sweetened, shredded coconut in the baking aisle of most grocery stores. You may substitute unsweetened coconut in a pinch.
Sweetened Condensed Milk: Remove 2 Tablespoons from a standard 14 ounce can. There is no need to get every last drop. If your mixture does not keep its shape well when scooping, you can sprinkle in some flour (up to 1/4 cup). Please note- this is not evaporated milk.
Almond Extract: You can substitute pure vanilla extract.
Egg Whites: Most traditional macaroon recipes require beating the egg whites to medium-stiff peaks beforehand, but it is optional. We simplified the recipe to be able to make these macaroons in one bowl for easy clean-up.
Salt: This is a pretty sweet recipe- don’t skip the salt!
Macaroons or Macarons?
Macaroons are made from shredded coconut and are held together by egg whites.
Macarons are a Parisian sandwich cookie made from almond flour and are puffed up like airy meringue cookies.
Prepare and Store White Chocolate Coconut Macaroons
- Be sure to use parchment paper or silicone baking mats. DO NOT use wax paper; macaroons will stick to wax paper.
- Store in an air-tight container for up to one week.
- You can freeze macaroon cookies for up to 3 months.
Gluten-Free Macaroons for Passover
Macaroon cookies are popular during the Passover and Easter season. If you are preparing these cookies for that purpose, please read all packaging and avoid adding any flour or leavening agents.
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