Coconut Macaroons

by Sarah

in Cookies, Desserts

Post image for Coconut Macaroons

A few weeks ago, I visited Boston’s Flour bakery with an ardent coconut lover and of course we had to try Flour’s coconut macaroons. Their delicious macaroons were jumbo sized measuring at half an adult’s fist, and packed with coconut-y goodness. The owner of Flour, Joanne Chang, wrote a baking book I had  on my bookshelf (gifted by the coconut lover!), and it just happened that the recipe for those lovely coconut macaroons was on page 122. Brainstorming what to make next after returning to Maryland, I decided that these macaroons needed to be made and mailed to the biggest fan of coconuts I know. The recipe below is a slightly modified version of Joanne’s original recipe, changed to yield smaller macaroons.

Taste: Slightly crispy on the outside, chewy and soft on the inside. Quite sweet!

20130214 Valentine 2

Uses: This is a great treat if you enjoy coconuts, and is super easy to make if you need something fast to bring to a dinner, potluck, or other social gathering. This cookie also ships very well! As long as you keep them in a tupperware with plenty of filling around the tupperware, they are hardy enough to ship without cracks. This cookie is also extremely versatile. You can decorate it up with chocolate drizzle on top, dip the bottoms in chocolate (a great way to cover up slightly burned bottoms if you need to!), or mix in chocolate chips to achieve a sweeter center.

Coconut Macaroons

Prep Time: 15 minutes

Cook Time: 30 minutes

Calories per serving: 110

Fat per serving: 6


    Pastry Cream
  • 1/2 cup (120 g) milk
  • 1/4 cup (50 g) sugar
  • 2 tablespoons cake flour (I use Swan's Down cake flour, in the red box)
  • Pinch of kosher salt
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract (you can add more if you want sweeter, but I found 1/2 teaspoon pretty sweet already)
  • Coconut balls:
  • two 14 ounce (400 g) bags sweetened shredded coconut
  • 6 egg whites
  • 1 cup (200 g) sugar
  • Pinch of salt


    Cooking the pastry cream:
  1. Stir the sugar, flour, and salt in a small bowl.
  2. Whisk the egg yolks in a medium bowl. Then add the contents of the small bowl to the medium bowl gradually.
  3. Set aside the mix from above and scald milk using medium-high heat. To scald milk, boil the milk until bubbles start appearing in the outer rim of the saucepan. Keep a close watch to make sure the milk does not start all-out boiling in the center.
  4. Slowly add the scalded milk to the egg-flour mix, whisking with one hand and pouring with the other. Once all are mixed, pour the mixture back into the saucepan and re-heat on medium-high for one minute while whisking energetically till the mixture gets thick and starts to boil. You'll first get a frothy liquid goo. Wait for the froth to go away, and you will get a viscous boiling product.
  5. Take the saucepan off the heat and add vanilla. Mix well.
  6. Cover the pastry cream with a plastic cover (plastic wrap, container lid, all are good) and let it cool to room temperature. You can put it in your fridge to speed up the process.
  7. Making the coconut balls
  8. Preheat your oven to 325 - 350 degrees F (the original recipe calls for 350).
  9. Butter and flour a pan (you can use parchment paper too!)
  10. In the biggest bowl you have, mix the coconut flakes, egg whites, sugar, salt, and pastry cream until homogenous. This is your "batter" or "dough" and it stays good in the fridge for 5 days if you ever want to make these cookies in advance.
  11. Scoop balls of dough onto your baking sheet. Use your fingers to mold it to a cute little mound on the sheet.
  12. Bake until the cookies are golden brown all over. ~25-35 min.
  13. Let cool on baking sheet for 30 min and then transfer to a cooling rack to cool completely.


This recipe makes 24 jumbo coconut macaroons or 48 smaller ones (at about 1 inch in diameter each). I made 46 smaller ones, and calorie counts are based on a serving of 1 small coconut macaroon. These coconut macaroons burn easily in the oven. Check on them frequently while they are baking, and adhere to the "golden brown" mark on when to take them out. The time it takes your oven to bake them till they are golden brown may vary depending on the strength of your oven.

Enjoy! These cookies last for over a week if you keep them in the fridge and at least for 3-4 days at room temperature.

Let me know what you think or if you have any questions!

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{ 1 comment… read it below or add one }

1 Luo February 23, 2013 at 5:49 am

Love them! I’m gonna eat one right now 😀


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