Learn How to Make Macaroons Step-by-Step

Understanding What Macaroons Are and Their History

Macaroons are small, rounded cookies made primarily from shredded coconut, egg whites, and sugar. Unlike macarons (the French almond-based sandwich cookies), macaroons are simpler to make and have been a staple in many kitchens for generations. The word "macaroon" comes from the Italian word "maccarone," which means "paste" or "dough," reflecting the dense, chewy texture that defines these treats.

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The history of macaroons traces back centuries, with origins in Italy and early adoption in France during the Renaissance. Jewish communities embraced macaroons as a Passover dessert because they contain no leavening agents and can be made without flour, making them compliant with holiday dietary restrictions. This connection remains strong today, and macaroons appear frequently on Passover dessert tables. During the 1900s, coconut macaroons became increasingly popular in American households, particularly after coconut became more widely available and affordable through improved transportation and trade networks.

Traditional macaroons are typically 1 to 2 inches in diameter and have a bumpy, textured surface. They can be enjoyed plain, dipped in chocolate, or studded with nuts. The texture varies depending on preparation method—some bakers prefer them dense and chewy in the center, while others like them crispier on the outside. Store-bought versions often contain condensed milk or corn syrup, but homemade versions rely on the binding properties of egg whites alone.

Practical Takeaway: Understanding the basic composition of macaroons helps you recognize why egg whites are essential for binding and why the mixture requires careful handling. Knowing the history also explains regional variations in recipes and why some versions work better for specific dietary needs.

Gathering Your Ingredients and Equipment

Creating macaroons requires only a handful of ingredients, making them an accessible baking project. The core ingredients include shredded coconut (unsweetened or sweetened, depending on preference), egg whites, sugar, and vanilla extract. Many recipes call for about 3 cups of shredded coconut, 3 egg whites, 1 cup of sugar, and 1 teaspoon of vanilla extract. Some bakers add a pinch of salt to enhance flavor, while others incorporate almond extract for depth.

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The type of coconut you choose matters significantly. Unsweetened shredded coconut gives you control over the overall sweetness and provides a more pronounced coconut flavor. Sweetened shredded coconut, which typically contains about 10-15% added sugar by weight, produces slightly sweeter cookies and can help achieve a different texture. Fine shredded coconut creates denser macaroons, while flaked coconut produces looser, more delicate ones.

Essential equipment includes a large mixing bowl, an electric mixer (handheld or stand mixer), a whisk, measuring cups and spoons, a baking sheet, and parchment paper. A rubber spatula helps fold ingredients together gently. An ice cream scoop or tablespoon helps form uniform portions, ensuring even baking across your batch. A meat thermometer can verify that your egg whites reach 160°F if you want to pasteurize them for food safety.

Optional ingredients that enhance macaroons include melted chocolate for dipping (dark, milk, or white varieties work well), chopped nuts like almonds or pecans mixed into the batter, and lemon or orange zest for flavor variation. Some recipes include a small amount of cornstarch to help achieve a particular texture.

Practical Takeaway: Before beginning, measure all ingredients and arrange them in order on your workspace. Using room-temperature egg whites helps them whip more efficiently. Parchment paper prevents sticking and makes cleanup easier, so it's worth having on hand.

Preparing and Whipping Your Egg Whites

The foundation of successful macaroons lies in properly whipped egg whites. Egg whites need to reach stiff peaks—a stage where the mixture stands upright when the whisk is lifted. This typically takes 3-5 minutes with an electric mixer on medium-high speed. The transformation happens because whipping incorporates air into the protein structure, creating tiny bubbles that stabilize the mixture.

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To achieve optimal results, ensure your mixing bowl and whisk attachment are completely clean and free of any grease or yolk residue. Even small amounts of fat prevent egg whites from whipping properly. Some bakers wipe their bowls with vinegar or lemon juice before use for extra assurance. Room-temperature egg whites whip faster and more efficiently than cold ones, so remove them from the refrigerator about 30 minutes before mixing.

Add sugar gradually while whipping. Start with about 1 tablespoon of sugar for every egg white, adding it slowly—roughly one tablespoon every 15-20 seconds—as you continue whipping. This gradual addition dissolves the sugar into the egg whites, creating a stable meringue. If you dump all the sugar in at once, it sits on top of the foam and takes much longer to incorporate, potentially deflating the mixture.

You'll notice distinct stages during whipping: foamy (large bubbles), soft peaks (mixture stands loosely when whisk is lifted), and stiff peaks (mixture stands firm and glossy). For macaroons, stiff peaks is your target. The mixture should look glossy white, not dull or grainy. If you over-whip, the mixture becomes grainy and dry, making it difficult to combine with the coconut.

Practical Takeaway: Keep a close eye during the final minute of whipping. The difference between perfect stiff peaks and over-whipped meringue happens in seconds. If you're unsure, stop and check by lifting the whisk—the peaks should stand upright with just the tiniest curl at the tip.

Mixing Coconut and Flavoring Into Your Meringue

Once your egg whites reach stiff peaks, it's time to fold in the coconut and flavorings. The folding technique matters because aggressive stirring deflates the whipped egg whites, resulting in dense, flat macaroons instead of light, rounded ones. To fold properly, use a rubber spatula to cut down the center of the bowl, scrape along the bottom, then lift and fold the mixture over itself. Rotate the bowl slightly and repeat this motion about 8-12 times until ingredients are just combined.

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Add vanilla extract and salt at this stage, mixing them in as you begin folding. If using other flavorings like almond extract, lemon zest, or spices, incorporate them now. The mixture should look fairly uniform, with coconut distributed throughout but not overmixed. Some streaks of white meringue are acceptable—this actually helps keep macaroons lighter than a completely homogeneous mixture.

The consistency of your finished mixture should be slightly sticky and clumpy, not wet or runny. The coconut absorbs moisture from the egg whites over a few minutes, so the mixture may seem wetter immediately after combining than it will be when you portion it out. If your mixture seems too wet, you can add more coconut, one tablespoon at a time, until you reach the desired consistency. If it's too dry and difficult to form, a few extra drops of vanilla or water can help.

At this point, you can portion your mixture onto baking sheets. Using an ice cream scoop creates uniform shapes that bake evenly. Alternatively, use two spoons to drop rough mounds onto parchment paper. Space them about 1 inch apart since they don't spread significantly during baking but benefit from good air circulation.

Practical Takeaway: Practice your folding technique with a couple test batches. Gentle folding makes a measurable difference in the final texture. If you accidentally deflate the meringue, the macaroons will still taste good but may be denser than ideal.

Baking and Achieving the Perfect Texture

Preheat your oven to 325°F (160°C) for about 15 minutes before baking. This temperature is lower than many cookie recipes because macaroons need gentle, even heat to cook through without browning excessively on the edges. An oven thermometer helps verify that your oven maintains accurate temperature—many home ovens run several degrees off from their dial settings.

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Bake macaroons