Coconut macaroons are small, buttery, dense pastries that are delightfully delicious, you can finish an entire pack in one sitting. It was said that Macaroons originated at an Italian monastery in the 8th or 9th century. Although it was traditionally made with almonds, nuns began substituting coconut flakes instead of almonds to make these small cookie treats.
In the US, coconut macaroons are considered Southern desserts as they are mainly produced by immigrant families to celebrate Passover.
Coconut Macaroon Trivia
- Most people know that Macaroons are made of sweetened coconut flakes. However, macaroons can also be made with crushed almond paste and egg whites. It still has a different baking technique from the French macarons.
- Macaroons can be gooey and sweet at the same time while French macarons should have a crisp, light, and airy texture.
- New York City celebrates Macaroon Day every March 20. Bakeries give away free macaroons to customers. This food event was initiated by world-renowned pastry chef and culinary icon Chef Francois Payard as inspired by a macaron giveaway event in Paris.
Coconut Macaroon Buying Guide
Coconut macaroons are available in groceries, supermarkets, and local bakeries. They can be sold as plain coconut macaroons, chocolate-dipped coconut macaroons, or even filled with coconut cream and lemon curd.
Coconut Macaroon Production & Farming in Texas
Growing coconut in Texas poses challenges as coconuts are considered to be a tropical plant that requires a lot of warmth and sunshine. The summers of Texas can nourish the coconut plant. However, the harsh winters will kill and destroy the coconut trees.
The warm and sunny areas in Texas such as the Rio Grande Valley and the Southern areas of Texas are feasible for coconut growth.
Preservatives and Chemicals
Coconut macaroons have a unique case. While some bakers would recommend homemade treats over commercially produced ones. It is recommended to avoid eating coconut macaroons over long periods whether they’re homemade or commercially produced.
Commercially made coconut macaroons are full of saturated fats and trans-fats which can negatively impact the consumers’ cardiovascular health leading to illnesses such as heart attack, heart failure, and coronary artery disease.
The inverted sugar added in the coconut macaroons may result in their sweetness and chewiness, but inverted sugars cause obesity, increase inflammations, and other diseases such as diabetes, obesity, liver disease, and kidney disease.
Some coconut macaroons contain palm oil which enhances the gooeyness and adds a rich, coconut aroma to the biscuits. But palm oil is one of the world’s unhealthiest oils. The palm oil industry has been blamed for increasing obesity, diabetes, cardiovascular diseases, and premature death. It is also believed to be detrimental to children’s cognitive and psychological development.
Coconut macaroons are fragile cookies and they easily lose their freshness when exposed to external elements. Thus, they should be packed tightly. There are different ways to pack coconut macaroons. First, you must put the coconut macaroons in a cupcake liner and arrange them in a paper box for gifting or selling. You can also directly place the coconut macaroons in a tin can with a plastic cover to prevent air from spoiling the macaroons. In other ways, coconut macaroons are simply lined and arranges in paper boxes with transparent plastic windows so that customers can see and sometimes smell the coconut macaroons.
Enjoying Coconut Macaroons
Coconut macaroons can be eaten in delightful ways like any other cookie. They can be eaten on their own to maximize the flavors, or they can be paired with freshly brewed coffee or tea to contrast their sweetness.
It is said that eating coconut macaroons can help with stomach pains and troubles such as diarrhea and irritable bowel syndrome. While there is no accurate medical explanation for that claim, many people swear by the effectiveness of this placebo.
Coconut macaroons can be stored in a tight-lid container at room temperature for up to a week. Meanwhile, frozen coconut macaroons can last for up to three months. To thaw, place the macarons in the chiller, and take them out once soft. This should take at least 2-3 hours. You can also microwave the frozen coconut macaroons for 30 seconds to 1 minute or more depending on how warm and gooey you want them to be.
Consume the thawed and re-heated coconut macaroons immediately and never re-freeze coconut macaroons.
These lovely and delicate Coconut macaroons have a soft and fluffy texture. Truly a tasty bite-sized treat that pairs well with coffee or tea.
3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla or almond extract
1/4 teaspoon salt
- Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
- Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
- Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
- Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
- Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
- Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.