Easy Sprinkle Coconut Macaroons
Colourful. Chewy. Crispy. My Easy Sprinkle Coconut Macaroons are a fun spin on the typical coconut macaroon! Bursting with sprinkles, chewy in the centre, and deliciously crisp on the outside, these coconut macaroons are sure to brighten your day! Why not make some today?!
What is the difference between macaroons and macarons?
This can be a tricky one as the names are so similar! Macaroons are traditionally made with shredded coconut, sweetened condensed milk, and egg white whereas Macarons follow a more precise technique using egg whites, sugar, and almond flour. Both are delicious desserts and share a chewy (albeit quite different texture). One of my favourite things about coconut macaroons is that they are certainly a no fail dessert that is simple and can be whipped up in a matter of minutes!
Are these macaroons gluten-free?
Yes! These Easy Sprinkle Coconut Macaroons do not contain wheat flour and are considered gluten-free.
Can I freeze sprinkle coconut macaroons?
Absolutely! These coconut macaroons can be frozen in a sealed freezer bag (or airtight container) for up to 3 months. Simply defrost at room temperature and you have yourself a delicious midday treat!
To make this recipe, you will need:
- Shredded coconut – Two regular sized packages! The combination of sweetened + unsweetened provides a gentler sweetness to these coconut macaroons!
- Sweetened Condensed Milk – One can (approximately 300ml)
- Eggs Whites – Carefully separate to avoid egg yolk residue! (see Sofia’s baking tip below)
- Vanilla Extract – roughly 1 teaspoon
- Sprinkles – Multicoloured Jimmies (tiny rods) or Non-pareils (tiny balls)
- Chocolate – Semi-sweet, milk, or coloured white chocolate are all great options for dipping!
Sofia’s Baking Tips:
Separate your egg whites from the egg yolks straight out of the fridge – this helps minimize risk of egg yolk breaking during separation!
Let’s make some Sprinkle Macaroons!
Preheat oven to 350F. Line baking sheets with silicone baking mats or parchment paper.
In a medium-sized bowl, combine 2 packages of shredded coconut (sweetened and unsweetened). Remove 1 cup of shredded coconut and set aside.
Combine sweetened condensed milk, vanilla, and coconut (minus the 1 cup that was removed earlier) until the condensed milk coats all of the coconut.
In another bowl, combine egg whites and salt. Whisk until frothy. Add 1 tbsp granulated sugar. Continue whisking until soft, fairly stiff peaks.
Gently fold whipped egg whites into coconut mixture until just combined.
Mix the reserved cup of shredded coconut with 1/3c sprinkles.
Gently fold the dry sprinkle/coconut mixture into the wet egg white/condensed milk/coconut mixture. (I do this step in 2 additions).
Scoop macaroon batter and bake on cookie sheet.
Bake for 16-18 minutes. Remove from oven and let cool for 10 minutes.
Dip the macaroons in chocolate and then in a final bowl of sprinkles, and return to cookie sheet. Let solidify in the fridge for 30 minutes – 1 hour!
For detailed recipe with measurements, see full recipe below!
Enjoy!
Also check out:
Vanilla Shortbread Cookies with Sprinkles
Birthday Cake Sugar Cookies
Mini Egg Blondies
Sprinkle Macaroons
Equipment
- electric mixer
- cookie scoop/spoons
Ingredients
- 1 can (300 ml) Sweetened condensed milk 1 can
- 1 tsp Vanilla
- 2 bags (14 oz or 200g) Shredded coconut Unsweetened + Sweetened
- 3 Egg whites large
- 1 tbsp Granulated Sugar
- 1/2 tsp Salt
- 1/3 cups Sprinkles Rainbow
Dipping ingredients
- 1/2 cups Sprinkles Rainbow
- 1 cup (6 oz) Chocolate Chips Semi-sweet, milk chocolate, or coloured white chocolate!
Instructions
- Preheat oven to 350F. Line baking sheets with parchment paper or silicone mats.
- In large bowl, add both packages of shredded coconut. From bowl, remove 1 cup of shredded coconut and set aside.
- Combine condensed milk, vanilla, and coconut (minus the 1 cup that was removed earlier) until the condensed milk coats all of the coconut.
- In another bowl, combine egg whites and salt. Whisk until frothy. Add 1 tbsp granulated sugar. Continue whisking until stiff peaks.
- Gently fold whipped egg whites into coconut mixture until just combined. Set aside.
- Combine the reserved cup of shredded coconut with 1/3c sprinkles.
- Gently fold the dry sprinkle/coconut mixture into the wet egg white/condensed milk/coconut mixture.
- Using an ice cream scoop or 2 tablespoons, create 2 inch rounds and place on baking sheet. Cook for 16-18 minutes or until tops are slightly golden.
- Allow macaroons to cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely.
- In the meantime, melt chocolate in microwave in 15-30s periods. Stir after each microwave period.
- Once chocolate is melted and shiny, dip bottoms of macaroons into chocolate and then into a shallow bowl of sprinkles.
- Return macaroons onto parchment, dipped side down. Place dipped macaroons into fridge to set completely (15-30 minutes).
Notes
- Gently folding (simply moving the mixture contents from the bottom to the top one part at a time) is key to have these macaroon mixture not lose their volume.
- Make sure not to over mix the macaroon mixture after adding the sprinkles! A few folds to incorporate are enough and will prevent your sprinkles from seeping colour into the mixture
- Press the macaroons tightly into the cookie scoop or spoons to maintain the macaroons shape during baking
- Although sprinkles are a fun addition to this recipe – the recipe can also be made without them without any need for substitution
- This recipe also freezes really well! Simply lay them flat into a freezer bag after the macaroons have cooled. To thaw, transfer them to the fridge or counter for 30 minutes or more.
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