Macaroons have a long and layered history that dates back to 8th or 9th century Italy, with their origins commonly linked to Venetian monasteries. The word “macaroon” comes from the Italian maccarone or maccherone, meaning a paste—specifically referring to the almond paste used as the cookie’s base. These early Italian macaroons were simple confections made with ground almonds, sugar, and egg whites, and they eventually spread across Europe, adapting to local tastes. When introduced to France, particularly by Carmelite nuns during the French Revolution, the cookie gained popularity and evolved over time into the more sophisticated “macaron” we see in French patisseries today. Meanwhile, in other parts of the world, including the U.S., the term “macaroon” came to refer to coconut-based versions, especially popular among Jewish communities during Passover due to their flourless nature. Despite regional variations, all macaroons share the same almond-based ancestry rooted in Italian culinary tradition.

Macaroons are delightful bite-sized cookies that have their origins in Italy. Typically, they are crafted using a combination of granulated sugar, egg whites, finely chopped almonds or almond paste, and shredded coconut. Additional flavorings such as vanilla, spices, and honey are occasionally incorporated into the mixture to enhance their taste.
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Prep Time 40 minutes
Servings: 32 cookies
Ingredients Method

Ingredients
  

  • 22.4 ounces sweetened shredded coconut.
  • 2 cups sweetened condensed milk.
  • 2 tsp pure vanilla extract
  • ½ tsp coconut extract
  • 5 large egg whites (room temperature)
  • ¼ tsp salt

Method
 

  1. To begin, preheat your oven to a temperature of 325 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper, and set them aside for later use.
  2. In a spacious bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and coconut extract. Mix all these ingredients together until they are well blended.
  3. Using the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until they reach a medium-stiff peak consistency. Transfer the whipped egg whites to the bowl containing the coconut mixture. Gently fold in the egg whites until there are no visible white streaks remaining, ensuring that the ingredients are well incorporated. Cover the mixture and refrigerate it for approximately 45 minutes to allow it to chill.
  4. Utilize a Tablespoon scoop to portion the dough onto the cookie sheets that have been prepared in advance. Place the sheets in the oven and bake for a duration of 20 to 25 minutes, or until the cookies acquire a golden color. Once baked, allow the cookies to cool completely for approximately 30 minutes.