How to Make Macaroon Cookies

I always wanted to learn how to make macaroon cookies because Mom and Dad both loved them so much. The only kind I had ever tasted when I was young was the coconut kind. I did not like them because at that time I did not like coconut. Dad loved coconut even more than Mom so they purchased them occasionally. This type of cookie was not something we ever made back then. It was actually considered an Italian cookie and their version was made with ground almonds.

How to Make Macaroon CookiesHow to Make Macaroon Cookies

After I became an adult, I set out to learn how to make macaroon cookies and other sweets with coconut for Mom and Dad. I never knew there were so many different types of macaroon recipes. Although the coconut cookie is very popular, other nuts are used as well like the almonds, walnuts, hazelnuts and pecans. These nuts are bound together with egg whites and sweetened with sugar. These three ingredients are the basic ones in making macaroons, sometimes a little flour and if you choose, flavoring.

If you are just learning how to make macaroon cookies, they are described as a small chewy cookie. If you try many different recipes you will find the taste and texture can vary greatly. The type of nuts used, usually the mild varieties, make a difference in the taste. In some countries, however you will find recipes using stronger flavors of nuts like bitter almonds or black walnuts. The way the nuts are prepared, from finely chopped to a ground paste will greatly affect the texture. Some recipes might instruct you to blanch and peel nuts like almonds before adding.

Some recipes will instruct you to grind the nuts with a mortar and pestle. This form of grinding prevents the nuts from releasing too much oil. The oil might prevent the egg whites from binding the nuts. This is just too time consuming for me (not much patience any longer) so I use my food processor being careful not to over process. If I feel the nuts are too “pasty” from oil, I sift a light dusting of flour over them and work in with my hands. It always seems to work!

I have also found the way the egg whites, unbeaten, stiff peaks or cooked, are incorporated will change the texture. I learned how to making macaroon cookies of all types and not all recipes are “chewy”. Some cookies are even firm or crunchy in texture. One of the best “typical chewy macaroon” cookie is the recipe below. After I learned how to make macaroon cookies and made many recipes, I was surprised at how these turned out. This is the only recipe which I cooked the egg whites and sugar on the stove top. The first recipe listed below is one of my favorites. I think these cookies are perfect and delicious. 

NOTE: If you want a more perfectly rounded cookie try piping with a pastry bag and a large round tip.
NOTE: I love using parchment paper lined trays for baking. It is easy to slide the tray of cookie off to let cool completely.
NOTE: Egg whites beat up with more volume when at room temperature.

BEST COCONUT MACAROON COOKIES

Best Coconut Macaroon CookiesBest Coconut Macaroon Cookies

Learn how to make macaroon cookies that are perfectly delicious.

  • 1 Cup sugar
  • 2 ¼ Cups shredded coconut
  • ¾ Teaspoon salt
  • 8 Egg whites
  • ¾ Teaspoon vanilla
  • ¼ Cup flour

Preheat oven to 350F degrees.
Combine sugar and egg whites in top of double boiler.
Stir with a whisk to mix over hot water.
Cook about 10 minutes until thickened stirring frequently.
Set off heat and add remaining ingredients; stir to blend.
Drop by teaspoon (24) onto 2 parchment lined baking sheets.
Bake about 10 minutes until cookies begin to brown.
Makes 24.


COCONUT MACAROON COOKIES

Coconut Macaroon CookiesCoconut Macaroon Cookies

Learn how to make macaroon cookies flavored with almond.

  • 3 Egg whites (At room temperature)
  • 1 Cup sugar
  • ½ Teaspoon almond extract
  • 1 Cup coconut

Preheat oven to 350F degrees.
Beat egg whites until frothy.
Gradually add sugar beating until stiff peaks form.
Fold in almond and coconut; spoon onto parchment lined baking sheets.
Bake about 10 minutes until lightly browned; makes about 15 to 18.


HOW TO MAKE MACAROON COOKIES WITH CORNFLAKES

Learn how to make macaroons for a crowd.

  • 16 Egg whites
  • 4 Teaspoons salt
  • 4 Cups sugar
  • 4 Cups light corn syrup
  • 1 Tablespoon vanilla
  • 16 Cups cornflakes
  • 8 Cups grated coconut

Preheat oven to 350F degrees.
Beat egg whites until fluffy; add salt.
Gradually add sugar 2 tablespoons at a time beating until stiff.
Blend syrup and vanilla into the mixture.
Lightly fold cornflakes and coconut into the mixture.
Drop onto lined cookie sheets by teaspoon.
Makes 100 or more cookies depending on size.


PINEAPPLE MACAROON COOKIES

Learn how to make macaroon cookies with coconut and pineapple.

  • 4 Egg whites
  • 2/3Cup sugar
  • ½ Cup flour
  • 1/8 Teaspoon salt
  • 1 Can (8 Ounces) crushed pineapple (Drain well)
  • 4 Cups shredded coconut

Preheat oven to 325F degrees; line 2 cookie sheets with parchment.
In large mixing bowl beat egg whites until frothy.
Gradually add sugar 1 tablespoon at a time beating until stiff peaks form.
Gently fold in flour and salt; stir in pineapple and coconut.
Drop by tablespoon onto prepared baking sheets 2 inches apart.
Bake 12 to 17 minutes until set and lightly browned.
Remove from baking sheets and cool completely; makes 24.


COCONUT ALMOND MACAROONS

Learn how to make macaroon cookies made with almond paste and coconut.

  • 1 Package (3 ½ ounces) almond paste (Cut up)
  • ½ Cup sugar
  • 3 Egg whites
  • 1 Package (7 Ounces) shredded coconut

Preheat oven to 300F degrees.
Mix almond paste, sugar and egg whites in 1 ½ quart saucepan.
Cook over medium heat 6 to 8 minutes stirring vigorously.
NOTE: Cook and stir until path remains when the spoon is drawn through the mixture.
Remove from heat; stir in the coconut.
Drop by teaspoon onto parchment lined trays 1 inch apart.
Bake 25 to 30 minutes until lightly browned; cool.
Makes about 36 cookies.


APRICOT COCONUT MACAROONS

Learn how to make macaroon cookies with apricots.

  • ½ Cup dried apricots (Cut each into 4 pieces)
  • ½ Cup water
  • ¾ Cup PLUS 1 tablespoon sugar (Divided)
  • 3 Egg whites
  • 4 ½ Cups shredded coconut (Divided)

Preheat oven to 350F degrees; place rack in center of oven.
Place apricots, water and 1 TABLESPOONS sugar in saucepan.
Over medium heat cook apricots until tender with about 1 tablespoon liquid left.
Cool apricots slightly; place in food processor.
Add to apricots ¼ CUP sugar, egg whites and ½ CUP of coconut.
Process until the apricots are pureed; transfer to a large mixing bowl.
Add 4 CUPS coconut; beat until coconut is well blended.
NOTE: Mixture should hold together when pressed together. If not continue mixing, the coconut will absorb moisture making it easier to handle.
Spoon 24 even piles out onto a sheet of parchment paper.
Shape each into a pointed haystack; place on parchment lined sheets 2 inches apart.
NOTE: Rinse hands between each and let moisten to keep mixture from sticking.
Bake about 15 to 20 minutes until tops are well browned; cool on racks.
Makes 24.


CHERRY MACAROONS

Learn how to make macaroons with cherries and coconut flavored with vanilla and almond extract.

  • 3 Egg whites
  • ¼ Teaspoon cream of tartar
  • ½ Cup sugar
  • ½ Teaspoon vanilla
  • ½ Teaspoon almond extract
  • 3 ½ Ounces flaked coconut
  • ½ Cup red candied cherries (Chopped)
  • 18 to 24 Red candied cherries (Cut in halves)

Preheat oven to 325F degrees.
Combine egg whites and cream of tartar in mixing bowl.
Beat on high speed of mixer until frothy.
Gradually add sugar beating until stiff peaks form.
In a small bowl combine flavorings, coconut and chopped cherries.
Gently fold coconut mixture into the beaten egg whites.
Drop by tablespoon onto parchment lined trays 2 inches apart.
Top each with a cherry half; bake 18 to 20 minutes until lightly browned.
Cool on wire rack; makes 42 to 48 cookies.


ALMOND MACAROON COOKIES

Learn how to make macaroon cookies with almonds and spice.

  • 4 Egg whites
  • 1 ½ Cups sugar
  • 2 ¾ Cups ground almonds
  • Grated peel of 1 orange
  • Grated peel of 1 lemon
  • Pinch salt
  • 1 Teaspoon cinnamon
  • ½ Teaspoon cardamom

Preheat oven to 275F degrees.
Place 1 oven rack on lower and 1 in center of oven.
Beat egg whites on high until frothy.
Gradually beat in sugar a tablespoon at a time.
Continue beating until stiff peaks form.
Gently fold in the almonds, orange and lemon peels, salt and spices.
Spoon by heaping teaspoon onto parchment lined baking sheets.
Place 1 tray on each oven rack; let set to dry for 1 ½ to 2 hours.
NOTE: HALFWAY through switch bottom tray to middle and the middle tray to the bottom.
Cool on baking sheets; makes 24.


FRENCH CHOCOLATE MACAROONS

Learn how to make macaroons with chocolate and crushed saltine crackers.

  • 1 Cup semi sweet chocolate chips
  • 3 Egg whites
  • ½ Teaspoon vanilla
  • 1 Cup sugar
  • 1 cup finely crushed saltine crackers

Preheat oven to 350F degrees.
Melt chocolate in top of double boiler over hot water (Not boiling).
Remove chocolate from water and cool 5 minutes.
Combine egg whites and vanilla; beat on high until frothy.
Gradually add sugar by spoonfuls beating until stiff peaks form.
Fold in crackers crumbs and melted chocolate.
Drop by spoonfuls onto parchment lined baking sheets 2 inches apart.
Bake about 10 minutes until set; cool on rack.
Makes about 40 to 48 cookies.


MACAROON FINGERS

Learn how to make macaroon cookies with hazelnuts shaped like fingers.

  • 2 Egg whites
  • ½ Cup sugar
  • ½ Cup ground hazelnuts
  • ¼ Cup toasted hazelnuts
  • 2 Squares (1 Ounce each) semi sweet chocolate

Preheat oven to 250F degrees.
Beat egg whites on high speed until frothy.
Gradually beat in sugar beating until stiff peaks form.
Carefully fold in the ground nuts; spoon into pastry bag with plain wide tip.
Pipe 1 inch wide fingers about 3 inches long on parchment lined baking sheets.
Sprinkle with chopped toasted hazelnuts; bake 1 ½ hours; cool completely.
Melt chocolate; spread on bottom sides of fingers and set until firm.


CHOCOLATE MACADAMIA MACAROONS

Learn how to make macaroons with chocolate, coconut and macadamia nuts.

  • 2 Cups grated coconut
  • ½ Cup finely chopped macadamia nuts
  • 1/3 Cup sugar
  • 3 Tablespoons baking cocoa powder
  • 2 Tablespoons flour
  • Pinch salt
  • 2 Egg whites (Lightly beaten)
  • 1 Tablespoon light corn syrup
  • 1 Teaspoon vanilla
  • 4 Ounces semi sweet chocolate chips (Melted)

Preheat oven to 325F degrees.
In a large mixing bowl combine coconut, macadamia nuts and sugar.
Add cocoa powder, flour and salt stirring to blend.
Stir in the egg whites, corn syrup and vanilla; blend well.
Drop by tablespoonfuls 2 inches apart on parchment lined baking sheets.
Bake 15 to 20 minutes until set and dry to touch; cool completely.
Dip bottoms of cookies in melted chocolate allowing excess to drip off.
Let set until chocolate sets; makes about 18.


FRUIT AND NUT MACAROONS

Learn how to make macaroons with fruits and nuts.

  • ½ Cup pitted dates (Chop)
  • ½ Cup raisins
  • 1 ¼ Cups ground hazelnuts
  • 3 Ounces sweet chocolate (Grated)
  • ¾ Cup cornstarch
  • 3 Egg whites
  • Pinch salt
  • 1 Cup sugar
  • 4 Squares (1 Ounce each) semi sweet chocolate

Preheat oven to 350F degrees.
Combine and mix dates, raisins, hazelnuts, milk chocolate and cornstarch.
Beat egg whites and salt until foamy; gradually beat in sugar until stiff peaks form.
Fold in the fruit and nut mixture; drop by teaspoon onto parchment lined baking trays.
Bake about 35 minutes until set; cool completely.
Melt semi sweet chocolate; brush over tops and sides of cookies.
Let cookies set until chocolate firms up; makes about 55.

› Macaroons

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