Toasted Coconut Maple Macaroons
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These toasted coconut maple macaroons have chewy centers and buttery, caramelized coconut flavor. Pure maple syrup gives them a flavor that reminds me of maple syrup-covered French toast, while partially toasting the coconut deepens that flavor without drying out the centers. The easy small batch makes just 6 macaroons.
Macaroons With A Toffee-Like Finish
These little macaroons take me back. They were one of the first recipes published on the blog, and even then, I was determined to make the coconut cookies my own.
Traditional coconut macaroons are lovely, and it’s hard to argue with the classic coconut and chocolate combination, which I happily embrace in my coconut cream candies. But for these cookies, I wanted something a little different.
Maple syrup and toasted coconut give the cookies more depth, with a buttery, almost toffee flavor. And making these cookies again all these years later, I’m glad I went in a different direction. The biggest improvements came from technique: I toast only some of the coconut so the cookies stay chewy, roughly chop it so they hold their shape, and gently heat the egg white and maple syrup to reduce some of the moisture and concentrate the maple flavor.
But it may be my newest addition that makes you do a double take: maple extract. It builds on all that buttery, caramelized flavor, and my first bite reminded me so much of really good French toast. That was the keeper.
Macaroons vs. Macarons
Despite their similar names, macaroons and macarons are very different cookies. Coconut macaroons are chewy cookies made primarily with shredded coconut and egg whites. French macarons are delicate sandwich cookies made with almond flour and whipped egg whites. These maple macaroons are firmly in the chewy coconut camp.
Why I Toast and Chop the Coconut
To get the toasty flavor in the macaroons, first toast some of the shredded coconut. And when you’re choosing coconut, I recommend sweetened shredded coconut. It’s easier to find in stores, and the added sugar helps the cookies stick together.
After letting the toasted coconut cool for a minute, give it a rough chop with the remaining coconut. The pieces don’t need to be small, but I find shorter shreds hold together better and give you that chewy, dense center.
How To Make Toasted Coconut Maple Macaroons
With the coconut ready, heat the egg white and maple syrup next. To do this gently without cooking the egg white, make a double boiler by filling a saucepan with a little water and setting a mixing bowl on top.
Whisk the mixture in the bowl as it heats, just until warm and frothy. This helps reduce some of the extra moisture from the maple syrup while concentrating its flavor, and it only takes a few minutes. We’re not making maple syrup caramel sauce — just giving the mixture a gentle warm-up.
Add the shredded coconut to the frothy egg mixture, along with much-needed salt to balance the sweetness. Give everything a good mix until the coconut is evenly coated and starts absorbing the liquid.
Then let the mixture sit for a few minutes before scooping. That short rest gives the coconut more time to absorb the liquid, which makes it easier to pack into tight cookie mounds.
This is where the cookie scoop becomes your friend. Scoop the mixture and press it firmly into the scoop. It’s okay if it still feels moist — that’s what we want. Once you release the mound onto the baking sheet, press any stray coconut shreds back into place with your finger.
The macaroons need enough time to bake for the centers to set and the bottoms to turn golden and caramelized. And the best part may be those crisp bottoms. Or possibly the little pieces of coconut sticking out that get extra toasted. I could make a case for both.
Optional Macaroons finish
Chocolate is the obvious choice if you want a little something extra on your cookies. And it’s a pretty easy decoration. I’m a softie for a snappy chocolate shell (I tell you all about it in my cookie dough bites), and against the toasty coconut, it is very much my thing.
Simply dip the cooled macaroons in melted chocolate or drizzle a little over the tops. I had some chocolate left over when I tested these and spread it across the bottoms. And that’s all they needed.
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If you made these toasted coconut maple macaroons, let me know in the comments below! Your comment and star rating are greatly appreciated and help other bakers discover the recipe.
Toasted Coconut Maple Macaroons
by Erin Cernich
Ingredients
- 1 large egg white
- 2 tablespoons pure maple syrup
- ¼ teaspoon vanilla extract
- ⅛ teaspoon maple extract (optional)
- 1 cup, plus 3 tablespoons sweetened shredded coconut
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Line a quarter or half size baking sheet with parchment.
- Roughly chop the shredded coconut. The smaller pieces give the macaroons a little more structure and help them hold their shape.
- Optional: Toast about 1/4 cup of the shredded and chopped coconut to add extra flavor to the cookies. Spread it on a small baking sheet and toast for about 10 minutes, or until lightly golden.
- Fill a small saucepan with about 2 inches of water and bring it to a simmer on the stovetop. In a mixing bowl large enough to sit on top of the saucepan without touching the water, add the egg white, maple syrup, and extracts. Whisk the mixture constantly for about 3 minutes until the egg whites turn frothy and the mix is warm.1 large egg white, 2 tablespoons pure maple syrup, 1/4 teaspoon vanilla extract, 1/8 teaspoon maple extract
- Remove the bowl from the heat and add the coconut and salt. Stir until well combined, then let it sit for at least 5 minutes to give the coconut time to absorb the liquid.1 cup, plus 3 tablespoons sweetened shredded coconut, 1/4 teaspoon salt
- Use a medium cookie scoop and portion 6 cookies. Press the coconut firmly into the scoop so it is packed tightly. Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 25 to 28 minutes, or until the bottom edges of the cookies are golden brown. Rotate the baking sheet about halfway through if the cookies near the back are browning faster. Cool the cookies completely on the baking sheet set on a wire cooling rack.
- Cover and store the macaroons at room temperature for up to 2 days, or up to 5 days in the refrigerator.
Notes
- Serving Size – This is a small batch recipe for 6 cookies that can be doubled.
- Optional Chocolate Finish – Melt 1/4 cup of chocolate chips with 1/4 teaspoon of coconut oil in the microwave. Then either dunk the bottom of the cookies in the chocolate, or use a spoon to drizzle the chocolate over the tops.
- Freezing – Tightly wrap the macaroons in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator, then bring to room temperature to serve.
Nutrition Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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