Italian Roots to Modern Treat: Coconut Macaroons

You know, there’s just something so nostalgic and comforting about biting into a homemade coconut macaroon. I mean, they’re golden and crisp on the outside, and then you get to that soft, chewy inside. These little cookies have definitely made their mark on dessert tables all around the globe, but let me tell you, their backstory is pretty fascinating.

A lot of folks mix up coconut macaroons with those fancy French macarons, those delicate ones made with almond flour and filled with ganache. But don’t get it twisted! They’re totally different treats, each with their own unique history. The term “macaroon” actually comes from the Italian word *maccarone*, which means paste. It originally referred to those almond paste cookies that Italian monks were whipping up way back in the 8th or 9th century.

Fast forward to the 19th century when trade was booming and coconuts became a lot more accessible, especially in Europe and America. Bakers started to swap out almonds for shredded coconut. And just like that, you had a more affordable, tropical twist on the classic recipe. It didn’t take long for these to catch on, thanks to their simplicity and that satisfying texture.

Nowadays, coconut macaroons are super popular because they’re naturally gluten-free, really easy to whip up, and you can customize them in so many ways. Drizzle some chocolate on top, throw in some orange zest, or even take a dip in dark rum syrup if you’re feeling adventurous!

So, whether you’re making a batch for Passover, the holidays, or just a cozy weekend treat, coconut macaroons really do bridge that gap between old traditions and modern comfort. It’s like a little bite of history with every cookie!

There’s something timeless and comforting about Italian coconut macaroons those golden, chewy cookies that manage to feel both nostalgic and indulgent in every bite. Rooted in Old World tradition but brightened with tropical coconut, these treats are a simple yet elegant blend of just a few pantry staples: shredded coconut, whipped egg whites, and sugar. What makes them uniquely Italian is the hint of almond or vanilla extract, adding a fragrant twist that’s subtle yet unmistakable.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: French, Italian
Ingredients Method Notes

Ingredients
  

  • 6 cups (450g) sweetened shredded coconut

  • 1½ cups (300g) granulated sugar
  • 6 large egg whites (room temperature)

  • 1 tsp pure vanilla extract
  • 1 tsp almond extract (optional for Italian flavor)
  • Pinch of salt
  • Zest of 1 lemon (optional)
  • Powdered sugar for dusting (optional)

Instructions
 

  1. Preheat oven
    Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Mix the base:
    In a large bowl, combine the shredded coconut and sugar.
  3. Whip the egg whites:
    In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. This helps give the macaroons a light texture.
  4. Combine ingredients:
    Gently fold the beaten egg whites into the coconut-sugar mixture. Add vanilla extract (and almond extract and lemon zest if using). Stir until evenly combined and sticky.
  5. Shape the macaroons:
    Using a tablespoon or small cookie scoop, form small mounds of dough (about 1 tablespoon each). Pack them gently but firmly so they hold their shape. Place on baking sheets about 1 inch apart.
  6. Bake:
    Bake for 20–25 minutes, or until the tops are lightly golden and the edges are just beginning to brown. Rotate trays halfway through for even baking.
  7. Cool:
    Let the macaroons cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

Use sweetened shredded coconut: It gives the cookies the ideal chewy texture and natural sweetness. If using unsweetened coconut, consider increasing the sugar slightly.
Whip egg whites to soft peaks: This step adds lightness and structure. Be careful not to overbeat, or the macaroons may dry out.
Don’t overmix: Gently fold the egg whites into the coconut mixture to keep the batter airy and prevent dense cookies.
Chill the mixture if sticky: If the batter is too wet to shape, refrigerate it for 20–30 minutes to firm up before scooping.
Shape evenly: Use a cookie scoop or damp hands to make uniform mounds. This helps with even baking and a more professional look.
Line your baking sheets: Always use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Cool completely: Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack—this helps them firm up.
Easy Italian Coconut Macaroons – Naturally Gluten-Free, Flourless, and Perfect for Any Occasion

Naturally gluten-free and flourless, Italian coconut macaroons are beloved during holidays like Christmas and Passover, but they’re far too delicious to reserve for special occasions. With their crisp edges and soft, moist centers, they make the perfect companion to a cup of espresso or an after-dinner dessert tray. Best of all, they’re incredibly easy to whip up, no fancy techniques or equipment required. Whether you’re baking a batch for family, friends, or just yourself, these macaroons deliver a taste of tradition with every bite.

Variations

Chocolate-Dipped: Once cooled, dip the bottoms in melted dark chocolate and let them set on parchment.
Cherry-Almond: Add ½ cup chopped maraschino cherries and reduce coconut slightly.
Passover-Friendly: Ensure extracts are kosher for Passover, and skip any leavening agents (none included here)

Storage

Italian coconut macaroons store beautifully, which makes them perfect for make-ahead baking or gifting. Once the cookies are completely cooled, transfer them to an airtight container lined with parchment or wax paper. If you’re stacking them, place a sheet of parchment between layers to prevent sticking.

At room temperature: Store for up to 5 days in a cool, dry place. Keep them away from direct sunlight or heat to preserve their texture.

Chocolate-dipped macaroons: If you’ve dipped the bottoms in chocolate, allow the chocolate to fully set before storing. Then, layer them carefully to avoid smudging or sticking. You can store these the same way—just make sure the room is cool enough to keep the chocolate firm.

In the freezer: For longer storage, place macaroons (chocolate-dipped or plain) in a freezer-safe container, separating layers with parchment. Freeze for up to 2 months. To enjoy, just let them thaw at room temperature for about 30–60 minutes.

Macaroons actually taste even better a day after baking—the flavors deepen, and the texture settles into that perfect chewy-crisp balance.