MACAROON COOKIES

These macaroon cookies have a chewy centre, crispy edges, and the right amount of coconut flavour. If you love coconut as much as I do, your search for the best macaroon cookies ends here.

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What Are Macaroons Cookies?

Macaroons are cookies made with sweetened coconut flakes, egg whites, sweetened condensed milk, vanilla and a pinch of salt. Compared to a traditional cookie, these have a more mound/round appearance. Due to their very similar pronunciation, spelling, and origin these cookies are sometimes mistaken for the Macarons. Macarons are sandwich looking cookies made of almond flour, egg whites and food colouring. For the longest time I couldn’t understand why these two very different cookies had the same name but the truth is they do not (Macaron vs. Macaroon) and they are very different in taste and texture.

How To Make Macaroon Cookies

I absolutely love how easy and delicious this recipe is especially the fact that one batch can be enjoyed by many. There is always enough to share with family and friends and that’s always a bonus. Although I have been told these are the best macaroon cookies I do make them differently than the traditional mound-like macaroons. These cookies are flattened out after baking with the base of a cup and drizzled with semi-sweet melted chocolate. If you enjoy coconut flavoured treats please try my No Bake Peanut Free Protein Balls and Best Milhoja Con Manjar recipes.

Here is a list of the ingredients you’ll need:

How To Store Macaroons

Macaroons always taste best the day they are made – their edges are the crispiest. Macaroons can be stored in an airtight container at room temperature for a couple of days or in the refrigerator for about a week. They will soften in texture and dry out slightly with time. Macaroons freeze very well and can be frozen for up to 6 months.

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Let’s Make Some Macaroon Cookies