Strawberry Coconut Macaroons

These strawberry coconut macaroons have lightly toasted edges, chewy coconut centers, and a delicate pink color. Freeze-dried strawberries add berry flavor without making the mixture watery, while sweetened condensed milk brings everything together.

Serve these bite-sized treats for afternoon tea, parties, or a colorful dessert platter.

Prep time: 15 minutes
Bake time: 20–25 minutes
Cooling time: 20 minutes
Total time: Approximately 1 hour
Yield: About 24 small macaroons
Category: Dessert
Cuisine: American-inspired

Ingredients for Strawberry Coconut Macaroons

1 package (14 oz / 397 g) sweetened shredded coconut
¾ cup sweetened condensed milk (about 230 g)
¼ cup finely ground freeze-dried strawberry powder (about 10–15 g)
1 teaspoon vanilla extract
2 large egg whites
¼ teaspoon salt
1–2 drops pink gel food coloring, optional

Important: Use sweetened condensed milk, not evaporated milk. Measure ¾ cup rather than adding the entire can.

How to Make Strawberry Coconut Macaroons

1. Prepare the oven and pans

Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.

2. Prepare the strawberry powder

If using whole freeze-dried strawberries, grind them into a fine powder with a food processor or crush them thoroughly in a sealed bag. Measure after grinding.

3. Mix the coconut base

In a large bowl, stir together the condensed milk, strawberry powder, vanilla, and optional food coloring. Add the coconut and mix until evenly coated.

4. Whip the egg whites

In a separate clean, dry bowl, beat the egg whites and salt until they hold firm peaks. Stop before the whites look dry or grainy.

5. Fold gently

Fold the egg whites into the coconut mixture in two additions. Mix just until combined, keeping as much air in the mixture as possible.

The mixture should be moist and scoopable, with no loose liquid pooling at the bottom.

6. Shape the macaroons

Scoop firmly packed portions of approximately 1½ tablespoons onto the prepared sheets, leaving about 1 inch between them. Gently tidy the edges with damp fingertips.

7. Bake

Bake for 20–25 minutes, until the macaroons are set and the bases and coconut tips are lightly golden.

For the most even results, bake one sheet at a time on the center rack. Keep the second sheet refrigerated while the first bakes.

8. Cool completely

Leave the macaroons on the baking sheet for 10 minutes, then carefully transfer them to a wire rack. They firm up as they cool.

Tips for the Best Macaroons

Use freeze-dried berries: Fresh strawberries or purée add moisture and can cause spreading.
Pack each scoop: This helps the coconut mounds hold their shape.
Avoid overbaking: Look for lightly toasted edges and a set center.
Expect color variation: Strawberry powder may produce a muted pink after baking. Optional gel coloring gives a brighter result.
Cool before moving: Warm macaroons are delicate.

Variations

Chocolate-dipped: Dip the cooled bases in melted dark chocolate and let them set on parchment.
Raspberry coconut: Replace the strawberry powder with freeze-dried raspberry powder.
White chocolate drizzle: Drizzle cooled macaroons lightly with melted white chocolate.
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