I make strawberry coconut macaroons when I want a chewy cookie that does not need flour, rolling, or frosting. The outside gets lightly toasted, the middle stays moist, and the diced strawberries add little fresh pockets that keep the coconut from tasting one-note. They are simple, but they do ask for one quiet pause in the refrigerator so the coconut can absorb the liquid.
The first batch I tested without chilling spread into shaggy little puddles. They still tasted good, but they were hard to pick up. Now I beat the egg whites, sugar, and extracts until foamy, fold in the coconut, chill the mixture for 30 minutes, and pat the strawberries dry before they go in. That order keeps the mounds neat.
I like these best the day they are baked, after they cool completely on the sheet pan. The edges are a little crisp, the centers are chewy, and the strawberry pieces look pretty against the coconut. They also happen to be naturally gluten-free, which makes them a useful cookie for mixed dessert trays.
Why these macaroons work for me
- The ingredient list is short.I only need egg whites, sugar, extracts, coconut, and strawberries.
- The texture is chewy, not dry.The coconut hydrates during the 30-minute chill, which keeps the centers moist.
- The strawberries lighten the flavor.Coconut can be rich, and fresh berries cut through that sweetness.
- No flour is needed.I still check labels, but the recipe itself is naturally gluten-free.
- They look good without decorating.Toasted coconut edges and pink strawberry bits do enough on their own.
What you need and why each item matters
- Egg whites, 4 large.They bind the coconut and give the macaroons structure. I use clean whites without yolk streaks so they foam properly.
- Granulated sugar, 1/2 cup.Sugar sweetens, helps the edges brown, and dissolves into the egg whites during mixing.
- Pure vanilla extract, 1 teaspoon.Vanilla makes the coconut taste rounder and warmer.
- Almond extract, 1/2 teaspoon.This is optional, but I like the bakery flavor it adds. A little goes a long way.
- Sweetened shredded coconut, 4 3/4 cups.This is the body of the macaroon. I fold until every strand looks moistened.
- Diced fresh strawberries, 1/2 heaping cup.I dice them small and pat them dry. Too much surface moisture can make the mounds slump.
How I make them
Step 1 — Preheat and line the pans
I preheat the oven to 325°F (162°C) and line two baking sheets with parchment paper or silicone baking mats. Macaroons are sticky before they bake, so I do not skip the liner.
Step 2 — Beat the egg whites, sugar, and extracts
In a large bowl with a handheld or stand mixer fitted with a paddle attachment, I beat the egg whites, sugar, vanilla, and almond extract on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. The mixture does not need to become meringue; I just want it frothy and slightly thickened.
Step 3 — Fold in coconut and chill
I fold in the coconut until it is evenly moistened. The mixture looks wet and sticky at this point, which is normal. I cover the bowl tightly and refrigerate it for 30 minutes so the coconut can absorb some of the liquid. While it chills, I dice the strawberries and pat them dry with paper towels.
Step 4 — Add strawberries and shape compact mounds
After chilling, I gently fold the dry strawberry pieces into the coconut mixture. Using a large cookie scoop, I portion 2 Tablespoons per macaroon and place the mounds at least 2 inches apart. I pack each mound firmly with my fingers or the scoop so it is compact and neat.
Step 5 — Bake and cool completely
I bake until the tops and edges are lightly golden brown, about 20-22 minutes, rotating the pan so one side does not toast too quickly. Then I let the macaroons cool completely on the baking sheets. They are delicate while warm, but they firm up as they cool.
Tips from my kitchen
- Pat the strawberries dry.I press them gently between paper towels. Wet berries are the main reason macaroons spread.
- Do not skip the 30-minute chill.The coconut needs time to drink in the egg white mixture.
- Pack the scoops firmly.Loose piles bake into messy edges, while compact mounds hold together.
- Cool on the baking sheet.Moving warm macaroons too early can break the bottoms.
Variations I have actually tried
- Chocolate-dipped bottoms:I dip cooled macaroons in melted semi-sweet chocolate and let them set on parchment.
- Lime strawberry:I add 1 teaspoon lime zest with the extracts for a brighter coconut flavor.
- No almond extract:I leave it out when I want the coconut and strawberry to be the only strong flavors.
- Raspberry coconut:I use finely diced raspberries, but I use a light hand because they are more fragile than strawberries.
- Toasted coconut boost:I toast 1 cup of the coconut first, cool it, then mix it with the rest for a deeper flavor.
Storing the macaroons
I cover leftover macaroons tightly and store them in the refrigerator for up to 5 days. They also keep for 3 days at room temperature, but I choose the fridge if the kitchen is warm because of the fresh strawberries. The edges soften slightly over time, while the centers stay chewy.
If I need to refresh them, I let refrigerated macaroons sit at room temperature for 15 minutes before serving. I do not microwave them because the fruit can get too soft and the coconut can turn oily.
How I serve them
I serve these on a small dessert tray with berries, dark chocolate squares, and hot coffee. They are sweet, so I like a bitter drink beside them. If I am taking them somewhere, I set each cooled macaroon in a mini paper liner before packing. The liners keep the edges tidy and make them easier to lift from a shared platter. For a cleaner finish, I sometimes dip just the bottoms in chocolate and chill them until set.
Frequently asked questions
Are these the same as French macarons?
No. These are coconut macaroons, which are chewy mounds made with shredded coconut. French macarons are almond flour sandwich cookies and use a very different method.
Can I use frozen strawberries?
I do not love frozen strawberries here because they release a lot of moisture. If I use them, I thaw, drain, dice, and blot very well.
Why did my macaroons spread?
Most often the mixture did not chill long enough, the strawberries were wet, or the mounds were not packed tightly. I fix all three before baking the next tray.
Are they gluten-free?
The recipe itself has no flour, so yes, but I still check coconut and extract labels if I am baking for someone who needs strict gluten-free food.
Can I make them ahead?
Yes. I bake them a day ahead and refrigerate them once cool. I let them sit at room temperature briefly before serving so the texture relaxes.
If you make these, tell me whether you dipped them in chocolate or kept the strawberry coconut flavor simple.
Strawberry coconut macaroons
Description
These strawberry coconut macaroons are chewy in the center, lightly toasted at the edges, and dotted with fresh strawberries. I chill the coconut mixture for 30 minutes so the mounds bake up neat and moist.
Ingredients You’ll Need
Instructions
- Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, vanilla, and almond extract on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes.
- Fold in the coconut, making sure it is evenly moistened. The mixture will be wet and sticky. Cover tightly and refrigerate for 30 minutes so the coconut can absorb some liquid. Meanwhile, pat diced strawberries dry with a paper towel.
- Gently fold the strawberries into the coconut mixture. Using a large cookie scoop, scoop 2 Tablespoons of mixture onto prepared baking sheets at least 2 inches apart. Make the mounds compact and neat.
- Bake until lightly golden brown, about 20-22 minutes, rotating the pan for even baking. Allow to cool completely on the baking sheets before enjoying.
- Cover leftovers tightly and store in the refrigerator for 5 days or 3 days at room temperature.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 22kcal
- % Daily Value *
- Total Carbohydrate 6g2%
- Sugars 6g
- Iron 0.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Dry the berries well. Extra moisture makes the mounds slump.
Chill for 30 minutes. This helps the coconut hydrate and hold its shape.
Pack the scoops. Compact mounds bake cleaner than loose piles.
Cool completely on the pan. Warm macaroons are fragile at the base.
Frequently Asked Questions
No. These are coconut macaroons, chewy mounds made with shredded coconut, not almond flour sandwich cookies.
Fresh is better. If using frozen, thaw, drain, dice, and blot very well to remove moisture.
The mixture may not have chilled long enough, the berries may have been wet, or the mounds may have been packed too loosely.
The recipe contains no flour, but I check labels on coconut and extracts when baking for strict gluten-free needs.
Yes. Bake a day ahead, refrigerate once cool, and let them sit briefly at room temperature before serving.
You may also like...
