How to Make Macaroons

May 31st, 2016 by Karen Emminger

How to Make (1)

May 31st is National Macaroon Day! What better way to celebrate than to make a few little coconut cookies of your own? You might be wondering why you’ve seen this dessert’s name spelled two different ways. Well as it turns out, the two different spellings represent two separate desserts all together! So is it a macaroon or a macaron? Let me break it down.

A macaroon is a lumpy coconut cookie sometimes drizzled or dipped with chocolate. Macaroons are traditionally made with coconut, but they can also be made with almonds or other nuts. They have a soft center with a crispy, golden outer layer.

A macaron is a French sandwich cookie. They are typically bright in color and have a crispy exterior and a smooth buttercream, ganache, or jam center. French macarons have limitless flavor combinations!

I am brand new to the world of baking so I will be going on this journey with you! This is my first time making coconut macaroons and I will share every tip, trick and trial.



This is the recipe I followed. First, I combined the coconut, flour and salt in a bowl and set it aside. You will use the entire bag of shredded coconut for this recipe.


I beat the egg whites until they were foamy, and then added the cream of tartar. I had no idea that it takes so long to form soft peaks! Don’t be alarmed at how long it takes. Here is a quick guide if you are confused about the difference between soft, firm, and stiff peaks like I was.


Next, I folded in the vanilla. Then I began folding in the coconut mixture using a spatula. Make sure the entire mixture is coated in the egg white mixture so that it is wet. You can add any other treats into the macaroon if you choose. Try chocolate chips, nuts, or dried fruits. I kept mine simple and left it with just coconut.


I used a small scoop to drop batter onto my pan. Make sure your pan is covered in parchment paper! These will stick to the pan so this is very important. If you don’t have a scoop, a spoonful or about 2 tablespoons will do. You can also pipe the mixture out. They do not have to be perfect! I also pinched the lump together to make it a little taller.


When you put them in the oven, keep an eye on your creations! You may bake the macaroons to your desired golden darkness. Some like them lightly browned and some like them completely gold and toasted. If you don’t want your macaroons to have a toasted flavor, make sure to watch the macaroons closely in the oven. I baked some of my macaroons for 13 minutes to show what lightly browned macaroons look like. The rest of the macaroons I baked for 18 minutes because I like mine more golden in color.


Let the macaroons cool for about 5 minutes on the pan, then transfer to a cooling rack. When the macaroons are completely cooled off, you may begin the fun: chocolate! Melt light cocoa candy melts in a small bowl. Dip the macaroons in the candy melts so that the bottom has a chocolate coating.


I noticed the macaroons that were baked for less time began to fall apart when I pulled them out of the candy melts. Try use a spoon or spatula to help guide it out so that it does not fall apart!


You can never have too much chocolate, so next I melted light cocoa candy melts in an icing bag. I cut the tip off the bag and drizzled the candy melts over the macaroons.


Let them completely dry before taking them off the parchment paper. Don’t forget the last step: Enjoy!




Karen Emminger Karen Emminger is interning at Wilton for the last month before her graduation from Purdue University. This summer she will pursue her dreams of becoming a Registered Dietitian, but don’t worry, she won’t ever give up her sweet tooth!

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