2 Ingredient Coconut Macaroon Cookies Recipe (2024)

FAQs

What are the 2 types of macaroons? ›

French macarons are softer with chewy shells and more subtly sweet taste, giving you more of that distinct almond flavour. Whereas Italian macarons are more crisp, even powdery at times and have a more pronounced sweet taste. A trained eye may even be able to tell the difference simply by looking at them.

Coconut macaroons may spread due to too much moisture. Try adding another tablespoon of flour or whisking your egg whites until fluffy. (Here are other ways to prevent cookies from spreading.)

Ingredients: Sugars (sugar, honey), Fruits and seeds (sunflower, currants, flax, cranberries, blueberries), Whole grain rolled oats, Sunflower oil, Crisp rice (whole grain brown rice, cane syrup, sea salt), Almonds, Cashews, Walnuts, Salt, Natural flavour.

Macarons and macaroons are different in their appearance, taste, and texture. A macaron is a meringue-based sandwich cookie that is tinted with food coloring. A macaroon is a drop cookie made with shredded coconut. The preparation for these two cookies is also very different.

There are two different styles of coconut macaroons—those made with unsweetened, desiccated coconut (which is the kind that has been fully dried and contains no additives) and those made with moist, sweetened, shredded ribbons of coconut.

There are a few methods for making macarons including Italian, French, and Swiss. Swiss isn't as common (I've never made them that way), but Italian macarons are pretty popular. The process is a little more involved than the French method, but the results are considered more reliable.

Proper Scottish Macaroons are a potato fondant, dipped in chocolate and coated in coconut. The potato part is quite random but as potatoes are mostly water (about 80%, according to my fact-checking Google search), they actually make a pretty perfect fondant base, alongside of tonne of icing sugar.

Macarons are typically more expensive than other baked goods due to their labor-intensive preparation, high-quality ingredients, and delicate nature.

That said, because macaroons are high in sugar and offer little nutrition, eating too many of them regularly could be problematic, especially if they replace more nutritious foods in your diet.

High oven temperature will often cause the shells to brown too much. In this case, make sure to have an oven thermometer, also consider experimenting with lower temperatures. Baking the macarons for too long will certainly make them browned, and will make them lose the vibrant color.

Are macaroons bad for diabetics? ›

Baked goods made with whole wheat flour, almond flour, or other low-GI ingredients and less added sugar are fine for diabetics. Some good choices are sugar-free carrot cake, keto chocolate cake, and low-carb coconut macaroons.

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended. Drop by tablespoonful onto greased and floured cookie sheets. Bake 325F for 20 minutes or until edges of cookies are golden brown.

Coconut macaroons: Think of the coconut macaroon as a cousin to the above macaroons. These tasty goodies are made with shredded coconut, sweetened condensed milk, eggs, vanilla, and salt. More importantly, they look different from the above two – they often look a little more round and a little lumpier.

6 Coconut macaroons with chocolate flavoured decoration on edible rice paper.

Macaroons are best kept at room temperature in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days.) They may also be individually wrapped (after baking and cooling completely) and frozen in an airtight container (separating layers with parchment paper) for up to 3 months.