Best 5 Inas Coconut Macaroons Recipes

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Indulge in the delightful taste of Ina's Coconut Macaroons, a classic treat that combines the irresistible flavors of coconut and condensed milk. These macaroons are characterized by their chewy texture and golden-brown exterior, making them a perfect addition to any dessert spread. With just a few simple ingredients and easy-to-follow instructions, you can recreate this timeless recipe in the comfort of your own kitchen.

In addition to the classic coconut macaroons, this article also features variations to cater to different tastes and preferences. For those who enjoy a richer flavor, the Chocolate Coconut Macaroons are a must-try, offering a perfect balance of chocolate and coconut. If you prefer a gluten-free option, the Gluten-Free Coconut Macaroons provide a delicious alternative without compromising on taste or texture. And for those seeking a fun twist, the Coconut Macaroon Bars transform these classic cookies into a delightful bar form, perfect for sharing and enjoying with friends and family.

Let's cook with our recipes!

INA'S COCONUT MACAROONS



Ina's Coconut Macaroons image

This recipe comes from one of my many Barefoot Contessa cookbooks. I've tried many coconut macaroon recipes and this one is by far the best. For an extra special treat I have been known to dip the bottoms in bittersweet chocolate.

Provided by cookiebaker

Categories     Drop Cookies

Time 50m

Yield 20 cookies

Number Of Ingredients 5

14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Combine the coconut, condensed milk, and vanilla in a large bowl.
  • Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
  • Carefully fold the egg whites into the coconut mixture.
  • Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
  • Bake for 25 to 30 minutes, until golden brown.
  • Cool on wire racks.

FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a baking sheet with parchment paper.
  • Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  • Beat egg whites in a bowl until soft peaks form.
  • Fold coconut mixture into egg whites until just combined.
  • Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  • Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  • Line baking sheet with new piece of parchment paper.
  • Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

COCONUT MACAROONS



Coconut Macaroons image

Tasty macaroons are a great treat and can also be an elegant gift when placed in a container.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 90

Number Of Ingredients 5

2 large egg whites
Pinch of salt
1 fourteen-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2 fourteen-ounce bags shredded sweetened coconut

Steps:

  • Heat oven to 300 degrees. In a medium bowl, whisk the egg whites and salt until frothy, about 2 minutes. Add condensed milk and vanilla to egg-white mixture, and blend. Using a rubber spatula, fold in the coconut until well combined.
  • Line two baking sheets with parchment paper or Silpats (French nonstick baking mats). Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
  • Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.

COCONUT MACAROONS - INA GARTEN



COCONUT MACAROONS - INA GARTEN image

Categories     Dessert

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Tips

  • Use fresh, unsweetened coconut for the best flavor and texture. If you're using dried coconut, be sure to rehydrate it before using.
  • Be sure to toast the coconut before adding it to the batter. This will help to bring out its flavor and make it more golden brown.
  • Don't overmix the batter. Overmixing can make the macaroons tough.
  • Chill the batter for at least 30 minutes before baking. This will help the macaroons to set and prevent them from spreading too much.
  • Bake the macaroons until they are golden brown on the bottom and the tops are set. Overbaking will make them dry and crumbly.
  • Let the macaroons cool completely before storing them. This will help them to keep their shape and texture.

Conclusion

These coconut macaroons are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up leftover egg whites. So next time you're looking for a sweet treat, give these macaroons a try. You won't be disappointed!

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