Vanilla Bean Coconut Macaroons

Name: Vanilla Bean Coconut Macaroons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 macaroons
Ingredients: 2 ¾ cups shredded unsweetened coconut; ⅓ cup granulated sugar; ¼ teaspoon salt; 2 large egg whites; 1 teaspoon pure vanilla extract; 1 vanilla bean, seeds scraped

Highlighted under: Baking & Desserts

I’ve always loved the combination of coconut and vanilla, so creating these Vanilla Bean Coconut Macaroons was an exciting endeavor. The aroma that fills the kitchen while they bake is simply irresistible. With a crispy outside and a chewy inside, these macaroons are perfect for any occasion—or just to satisfy a sweet tooth! We achieved the perfect balance of sweetness with the rich, fragrant notes from the vanilla. Trust me, making these delightful treats will bring a smile to your face and warmth to your heart.

Created by

Emily

Last updated on 2026-02-09T15:09:27.382Z

When I first tried making macaroons, I was surprised by how simple and rewarding it was. Utilizing fresh vanilla beans truly elevates the flavors, resulting in a sweet treat that feels gourmet yet is easy to create at home. I played around with the ratio of coconut to sweetener to ensure a delightful chewiness that perfectly complements the richness of the vanilla.

One tip I can share is to let the macaroons cool after baking; this allows them to firm up and hold their shape beautifully. Plus, they taste even better the next day as the flavors meld together!

Why You'll Love These Macaroons
Aromatic vanilla beans add a gourmet touch
Chewy texture perfectly balanced with a crispy exterior
Ideal for sharing or indulging all by yourself

Understanding Coconut's Role

Coconut is the star ingredient in these macaroons, contributing to their unique flavor and texture. When using shredded unsweetened coconut, it’s essential to choose a finely shredded variety to ensure an even bake. This texture allows the macaroons to achieve that delightful chewiness on the inside while maintaining a crisp exterior. If you find yourself with sweetened coconut on hand, be mindful of adjusting the sugar content in the recipe to avoid overly sweet macaroons.

Another key aspect of coconut is its moisture content, which can vary between brands. If your shredded coconut is particularly dry, consider adding a tablespoon of water to the mixture to help bind everything together. This simple adjustment can enhance the overall texture of your macaroons, making them soft and chewy, just as they should be.

Perfecting the Baking Process

Baking the macaroons at the correct temperature, 325°F (163°C), is crucial for achieving that sought-after golden brown top while keeping the insides tender. After about 10 minutes in the oven, start checking for visual cues: the edges should be just turning golden, and the tops should have a light brown hue. Keep in mind that oven temperatures can vary, so a few minutes adjustment may be necessary based on your specific model for optimal results.

When shaping the macaroons, consistency is key. Using a small ice cream scoop or two spoons helps keep the sizes uniform, which ensures even baking. If you find that the mixture is too sticky to handle, lightly dampening your hands with water can make shaping much easier without affecting the final product. Don’t worry too much about achieving perfectly round shapes; a little irregularity can add to their charm!

Storage and Serving Suggestions

You can store these macaroons in an airtight container at room temperature for up to a week, allowing their flavors to develop even further. If you’d like to keep them longer, consider freezing them. To freeze, simply place the cooled macaroons in a single layer on a parchment-lined baking sheet until solid, then transfer them to a freezer bag. They should hold their deliciousness for up to two months. To refresh them post-freezing, just allow them to thaw at room temperature or pop them back into a warm oven for a few minutes.

For serving, these macaroons are delightful on their own, but you can elevate them by dipping the bottoms in melted dark or white chocolate for an added layer of sweetness and richness. Sprinkling a pinch of sea salt on the chocolate before it sets creates a wonderful flavor contrast, making these treats even more indulgent. They make a charming addition to dessert platters or as a sweet surprise for afternoon tea!

Ingredients

Ingredients for Vanilla Bean Coconut Macaroons

Macaroons

2 ¾ cups shredded unsweetened coconut
⅓ cup granulated sugar
¼ teaspoon salt
2 large egg whites
1 teaspoon pure vanilla extract
1 vanilla bean, seeds scraped

Instructions

Preheat and Prepare

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a mixing bowl, combine shredded coconut, sugar, and salt. Stir until well blended.

Whisk Egg Whites

In a separate bowl, whisk the egg whites until frothy. Then add the vanilla extract and the scraped seeds from the vanilla bean.

Combine Mixtures

Fold the egg white mixture into the coconut mixture until fully combined.

Shape the Macaroons

Using a small ice cream scoop or your hands, form the mixture into small mounds and place them on the prepared baking sheet.

Bake

Bake for 12-15 minutes or until the tops are golden brown. Keep an eye on them to avoid overbaking.

Cool and Serve

Let the macaroons cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For an added flavor twist, dip the cooled macaroons in melted dark chocolate or drizzle them with chocolate for presentation.

Ingredient Insights

Using high-quality vanilla beans makes a significant difference in flavor. The rich, aromatic notes of vanilla beautifully complement the coconut, elevating this simple treat to a gourmet indulgence. If you can't find fresh vanilla beans, substitute with a pure vanilla extract, adjusting the quantity to your taste, but nothing beats the complexity of freshly scraped beans.

Granulated sugar enhances the sweetness while contributing to the macaroons' crispy exterior. If you're looking for alternatives, coconut sugar offers a lower GI option that retains some of the coconut's rich flavors. Keep in mind, however, that this can slightly alter the hue and texture of the final product, so experiment in small batches to find your perfect balance.

Common Troubleshooting Tips

If your macaroons are spreading too much while baking, it could be due to the egg whites being overwhipped. Aim for a frothy consistency rather than stiff peaks. Additionally, ensure that the baking sheet is lined properly to prevent sticking. If the macaroons are sticking to the parchment, a light spray of cooking oil can help release them without compromising their texture.

Should your macaroons turn out too dry, consider reducing the baking time slightly or checking your coconut's moisture content. Overbaking is a common issue; the macaroons should be golden but not dark brown. Always bear in mind that they firm up as they cool, so slightly underbaking them can actually yield a more desirable chewy texture.

Questions About Recipes

→ Can I use sweetened coconut instead of unsweetened?

Yes, but adjust the sugar in the recipe since sweetened coconut will add extra sweetness.

→ How do I store leftovers?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze these macaroons?

Absolutely! Just place them in a freezer-safe container, and they'll last up to 3 months.

→ What can I substitute for vanilla bean?

You can use additional vanilla extract; just add about ½ teaspoon more for a similar flavor.