Mom's Best Recipes
Recipe

Classic Macaroons: Tangy and Sweet

Chewy coconut macaroons with crisp edges and a bright lemony bite, dipped in dark chocolate if you feel like showing off.

Author By Matt Campbell
4.8
A tray of golden-brown coconut macaroons with crisp edges, some dipped in dark chocolate, on a parchment-lined baking sheet in natural window light
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Macaroons are the dessert equivalent of a good playlist. Simple ingredients, big payoff, and somehow they make the kitchen feel immediately cozier. This version is classic bakery-style with sweetened shredded coconut, whipped egg whites, and sweetened condensed milk, plus a little tang from lemon zest and a tiny splash of lemon juice. Not enough to scream “citrus cookie,” just enough to make you take a second bite for research.

Expect toasty coconut flavor, a chewy center, and those golden, crisp little edges that everyone fights over. Bonus: they are gluten free if you use cornstarch. If you have celiac disease or a serious sensitivity, use certified gluten-free ingredients and avoid cross-contamination.

A close-up of a spoon scooping sticky coconut macaroon mixture from a mixing bowl with lemon zest visible

Why It Works

  • Chewy, not dry: Whipped egg whites create lift and tenderness, so the coconut bakes up moist and bouncy instead of crumbly.
  • Tangy and sweet balance: Lemon zest brings fragrance, lemon juice adds brightness, and vanilla rounds it out so it still tastes like a classic macaroon.
  • Crisp edges, soft center: A hot oven and a quick rest after mixing help the outside toast while the inside stays plush.
  • Accessible ingredients: No specialty almond paste, no candy thermometer, no complicated steps.

Pairs Well With

Storage Tips

Macaroons are at their peak the day they are baked, but leftovers keep surprisingly well if you store them like you mean it.

Room temperature (best texture)

  • Cool completely, then store in an airtight container for up to 3 days.
  • Place parchment between layers so the tops do not stick.

Refrigerator (fine, slightly firmer)

  • Store airtight for up to 1 week.
  • Let them sit at room temp for 20 minutes before serving to soften the chew.

Freezer (meal prep energy)

  • Freeze in a single layer until firm, then transfer to a freezer bag or container for up to 2 months.
  • Thaw at room temp. If you want crisp edges again, warm in a 300°F oven for 4 to 6 minutes.

Chocolate note: If you dipped them, the fridge can sometimes cause harmless white streaks (bloom). Still great, still snackable.

Common Questions

Are macaroons the same as macarons?

Nope. Macaroons are coconut cookies (chewy, rustic, easy). Macarons are delicate French almond meringue sandwich cookies (smooth, fussy, worth it when you are in the mood).

Are these gluten free?

They can be. Use cornstarch as the binder and they are gluten free. If you have celiac disease or a serious sensitivity, double check labels for the coconut, cornstarch, and chocolate, and watch out for cross-contamination in your kitchen.

Why did my macaroons spread too much?

Usually it is one of three things: the egg whites were not whipped enough, the mixture was too wet, or the coconut was very fine and syrupy. Try whipping to stiff peaks, letting the mixture rest 5 minutes to hydrate, and using sweetened shredded coconut rather than finely shredded coconut.

Can I use unsweetened coconut?

You can, but the cookies will be less sweet and a bit drier. If using unsweetened, increase sugar by 2 to 4 tablespoons and consider adding 1 to 2 tablespoons more sweetened condensed milk or a teaspoon of honey for moisture.

Do I have to dip them in chocolate?

Absolutely not. They are great plain. Chocolate just turns them into the kind of treat you hide in the back of the container “for later.”

How do I know when they are done?

Look for deep golden edges and lightly golden tops. They will still feel soft when hot, then set as they cool.

Can I reduce the sugar?

Yes, within reason. The granulated sugar helps stabilize the egg whites and gives the meringue structure and gloss. You can drop it to 1/3 cup for a less-sweet macaroon, but going much lower can reduce volume and make the cookies flatter, wetter, and less chewy.

Are the egg whites safe?

These are baked until set and golden, so the egg whites are cooked through. As always, use your best judgment if you are serving anyone who is immunocompromised.

Can I make the mixture ahead of time?

These are best baked soon after mixing. The 5-minute rest is perfect, but letting the batter sit much longer can make it looser and affect the shape.

I started making macaroons when I wanted something bakery-level without turning my kitchen into a full-time job. You know the vibe: it is late, you want a sweet bite, and you are not about to cream butter for 10 minutes like it is your cardio. The first batch I ever made tasted great but felt a little one-note, so I zested a lemon into the next one on a whim. That tiny move made the coconut taste even more coconut, somehow, and now I cannot stop. It is sweet, it is bright, and it has just enough crisp edge to make you “quality check” three in a row.