Desserts
Betty Crocker's macaroon cookie recipe delivers that perfect balance of chewy texture and sweet almond flavor we all crave. ✨ The secret lies in shredded coconut and egg whites whipped just right, creating cookies that hold their shape yet melt in your mouth.
I've tested countless variations, and this method consistently produces the ideal festive twist—crisp edges with a tender center.
What makes these macaroons special is their foolproof technique, requiring only five key ingredients and about 20 minutes of active time. The almond extract adds depth, while vanilla enhances the sweetness, creating a flavor profile that's both nostalgic and refined.
This recipe builds on Betty Crocker's trusted methods, ensuring professional results every time.
By the time they emerge from the oven, you'll have golden cookies with just the right chewiness and a delicate crunch. The festive twist comes from optional decorations like sprinkles or colored sugar, making them perfect for holidays or special occasions. The aroma alone transforms any kitchen into a bakery.
These macaroons pair beautifully with coffee or tea, and they make thoughtful gifts when packaged in clear cellophane bags. The recipe scales easily for parties, so you can bake a whole tray without stress. Let's get started on these crowd-pleasing treats!
Ingredients for betty crocker macaroon cookie
Five key ingredients transform into nostalgic macaroons with perfect chew and festive flair.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened Shredded Coconut 🥥 | 3 cups | Unsweetened if preferred, adjust sugar |
| Large Egg Whites 🥚 | 4 whole | Room temperature preferred |
| Granulated White Sugar 🍚 | 1 ½ cups | Superfine sugar for smoother texture |
| Pure Almond Extract 🌿 | 1 tsp | High-quality, food-grade only |
| Pure Vanilla Extract 🍯 | 1 tsp | Bottled vanilla preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted, full-fat for richness |
| Kosher Salt 🧂 | ¼ tsp | Fine grain preferred |
| Cornstarch 🌾 | ¼ tsp | For extra stability |
| Food Coloring or Sprinkles 🎨 | ½ cup | Optional festive decoration |
| Baking Sheet 🍪 | 1 whole | Parchment-lined for easy release |
| Mixing Bowls 🍽️ | 2 whole | Medium and large sizes |
| Electric Mixer or Whisk 🔄 | 1 whole | Hand mixer works best |
The shredded coconut is the star—Bob's Red Mill or Trader Joe's brands deliver the finest texture. Unsweetened coconut works if you prefer less sugar, but adjust the granulated sugar to 1.75 cups for balance. Store coconut in an airtight container for up to 3 months. Fresh egg whites whip better, but pasteurized ones work too—just bring to room temperature first. The almond extract should be pure, not imitation—Goya or McCormick are reliable brands.
No almond extract? Vanilla bean paste adds depth, though the almond flavor will differ. Substitute vanilla extract at double the amount if needed. For a nut-free version, replace coconut with finely ground almonds or cashews—just pulse in a food processor. The butter must be unsalted to control the final flavor profile. Land O'Lakes or Plugrá brands melt smoothly without graininess. If you're baking for a party, double the batch but bake in two batches to avoid overcrowding.
These macaroons keep beautifully—store in an airtight container for up to 1 week at room temperature. For longer storage, freeze shaped cookies on a tray first, then transfer to a bag for up to 3 months. The festive decorations add charm but aren't essential. If using sprinkles, Jolly Rancher or Sprinkles Galore brands work best. For gifting, package in clear cellophane bags with a ribbon—perfect for holidays or teacher appreciation gifts.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe—just fold the coconut, egg whites, and sugar until it holds. No stand mixer, no stress. The almond extract’s warmth and vanilla’s brightness come through without overpowering, and honestly? That’s the magic.
- Chewy-Crisp Magic: The secret’s in the egg whites—whipped just enough for structure, not too stiff. You get that perfect snap on the outside, then a melt-in-your-mouth chew. Add a sprinkle of sugar on top before baking, and suddenly, you’ve got little golden caramelized crowns.
- Party in a Box: These are my go-to for holidays, potlucks, or just because. They travel well (no crumbs, no mess), and the coconut’s tropical vibe pairs with coffee or tea. Between us, I’ve even used them to top ice cream when I’m feeling fancy.
- Pantry Staple Power: Five ingredients, all shelf-stable except the eggs. If you’ve got coconut, sugar, and vanilla, you’re golden. Make a batch, store them in an airtight container, and they’ll stay fresh for weeks—no freezer needed. My college dorm survival food, and still my first choice.
Step-by-step instructions for almond-infused macaroon cookies
This classic recipe delivers chewy, almond-kissed macaroons with a professional finish.
👨🍳 Step 1: Prepare the Coconut Mixture
In a medium mixing bowl, combine the 3 cups sweetened shredded coconut, 1.5 cups granulated white sugar, 0.25 tsp kosher salt, and 0.25 tsp cornstarch. Mix thoroughly with a whisk or electric mixer on low speed until the sugar is evenly distributed throughout the coconut. This step ensures each cookie has that signature sweetness and perfect texture.
I like to press the mixture gently with my fingers to break up any coconut clumps. This prevents lumpy cookies and creates a smoother batter. The cornstarch acts as a stabilizer, helping the cookies hold their shape while maintaining that signature chewiness.
🍳 Step 2: Whip the Egg Whites to Stiff Peaks
In a clean, grease-free large mixing bowl, beat the 4 whole large egg whites with an electric mixer or whisk on medium-high speed until soft peaks form. Gradually add the 1 tsp pure almond extract and 1 tsp pure vanilla extract while continuing to beat.
Increase the speed to high and whip until the egg whites form stiff, glossy peaks that hold their shape when the whisk is lifted. This typically takes about 3-4 minutes. The almond extract adds that classic macaroon flavor, while the stiff peaks provide the structural integrity for those signature rounded tops.
🥘 Step 3: Combine Wet and Dry Ingredients
Gently fold one-third of the whipped egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites. Once incorporated, add the remaining egg whites in two additions, folding just until combined. The mixture should be thick and hold its shape when spooned.
Next, melt the 0.25 cup unsalted butter in a microwave-safe bowl for 20-30 seconds until completely liquid. Drizzle the melted butter into the coconut mixture while folding gently. This adds richness and helps bind the cookies together. If using, fold in the 0.5 cup food coloring or sprinkles at this stage for that festive touch.
🔥 Step 4: Shape and Bake the Macaroons
Preheat your oven to 325°F and line the baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion the mixture into 1-tablespoon-sized mounds and place them 2 inches apart on the prepared baking sheet. Gently flatten the tops slightly with your finger to create a smooth surface.
Bake for 12-15 minutes until the edges are light golden brown and the tops are set. The centers should still look slightly soft when you remove them from the oven—they'll firm up as they cool. Rotate the baking sheet halfway through baking for even cooking. Don't overbake; these cookies should be chewy, not dry.
⏰ Step 5: Cool and Enjoy
Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period prevents them from becoming too soft or sticky. Once fully cooled, they'll have that perfect chewy texture with a crisp exterior.
For the best flavor, serve these macaroons at room temperature. They make wonderful gifts, festive decorations, or a delightful treat for any occasion. Store in an airtight container for up to 5 days or freeze for longer storage. The almond extract enhances their classic flavor, while the butter adds that rich, satisfying mouthfeel.
Pro Tips For Making Betty Crocker Macaroon Cookie
- Sift the Coconut: I learned this the hard way—packed coconut makes dense, crumbly macaroons. Use a fine-mesh sieve or cheesecloth to fluff the shredded coconut before measuring. This adds air and prevents heavy cookies, especially when mixing with egg whites.
- Whip Egg Whites Cold: Room-temperature egg whites foam faster, but don’t rush—let them sit in the fridge for 10 minutes first. Cold whites stabilize better when whipped to stiff peaks, and stiff peaks are non-negotiable for Betty Crocker’s signature structure.
- Skip the Overmixing: Fold the coconut into the egg whites just until combined—lumpy is fine. Overmixing deflates the whites and makes cookies spread out instead of holding their shape. Work fast and gently, like folding in a delicate soufflé.
- Bake Low and Slow: 325°F is the magic number—any hotter and the outsides burn before the centers set. Use a light-colored baking sheet and rotate halfway through for even golden color. Underbaked centers stay chewy; overbaked ones turn dry.
Troubleshooting perfect results
Coconut Too Dry?
If your shredded coconut feels dry or clumpy, it’s likely lost moisture over time. The fix is simple: Place your coconut in a microwave-safe bowl with 2 tablespoons water or almond milk and microwave for 30-45 seconds. Stir, then let it sit for 5 minutes to absorb the liquid.
This restores the proper texture for binding with egg whites. I’ve found Bob’s Red Mill sweetened coconut holds up best when stored in a sealed container with a silica gel packet to prevent moisture loss. 🥥
Egg Whites Won’t Peak?
Room-temperature egg whites whip up much easier, but if yours refuse to form stiff peaks, try adding ¼ tsp cream of tartar to the bowl before beating. This stabilizer mimics commercial whipped cream and helps achieve that glossy, firm consistency.
If your whites still struggle, ensure your bowl is completely free of grease—even a trace of oil can prevent proper aeration. I use a glass or stainless steel bowl for best results, as plastic can sometimes interfere with the process. 💡
Cookies Spread Too Much?
Overmixing the coconut mixture or using too much butter can cause macaroons to spread excessively. To prevent this, fold the melted butter in last and use just ¼ cup—no more.
Also, make sure your baking sheet is properly lined with parchment paper and chilled in the freezer for 10 minutes before baking. This helps set the cookies faster. I’ve also found that using a cookie scoop instead of a spoon creates more uniform shapes, reducing uneven spreading. ✨
Macaroons Too Hard?
Overbaking is the most common cause of hard macaroons. Remove them from the oven as soon as the edges turn golden—even if the centers look soft. They’ll firm up as they cool.
If your batch turns out too hard, try adding 1 tablespoon milk or cream to the coconut mixture next time for extra moisture.
I also recommend checking your oven temperature with an oven thermometer—many home ovens run hotter than the set temperature, which can dry out your cookies faster. 🌡️
Cracks or Holes?
Cracks often appear when the coconut mixture isn’t properly hydrated or when the egg whites are over-whipped. To fix this, ensure your coconut is evenly moistened (as in the first tip) and fold the egg whites gently—just until combined.
If cracks still form, try pressing the tops of the cookies slightly with your finger after shaping to create a smoother surface. For a decorative touch, you can also use a small offset spatula to gently smooth the tops before baking. 🎨
Flavor Too Mild?
If your macaroons lack almond flavor, double-check that you’re using pure almond extract (not imitation) and that it’s fresh—old extracts lose potency. For extra depth, add ½ teaspoon almond paste to the coconut mixture.
I also recommend toasting the coconut lightly in a dry pan for 2-3 minutes before mixing to enhance its natural nuttiness. This small step makes a surprisingly big difference in flavor intensity! 🌿
Nutrition facts
Frequently asked questions
Can I make these macaroons without almond extract?
Yes! Replace the 1 teaspoon almond extract with ½ teaspoon almond paste or double the vanilla extract to 2 teaspoons. For a nut-free version, try 1 teaspoon lemon zest instead—it adds brightness while keeping the coconut flavor forward. The texture remains identical, just with a different flavor profile.
How do I prevent my macaroons from cracking?
Cracks usually happen when the coconut mixture isn't properly hydrated or when egg whites are over-whipped. First, ensure your coconut is evenly moistened by microwaving it with 2 tablespoons water for 30 seconds before mixing. Second, fold the egg whites gently—just until combined—to avoid deflating them. For extra insurance, press the tops of shaped cookies lightly with your finger before baking.
Can I bake these macaroons ahead of time?
These macaroons keep beautifully for 5 days in an airtight container at room temperature. For longer storage, freeze shaped (but unbaked) cookies on a tray for 1 hour, then transfer to a bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. The flavor actually improves with time, making them perfect for holiday prep.
Why are my macaroons too hard?
Overbaking is the most common culprit. Remove cookies when edges are just golden—centers will firm up as they cool. If your batch turns out hard, try adding 1 tablespoon milk or cream to the coconut mixture next time. Also check your oven temperature with an oven thermometer—many ovens run hotter than set, drying out cookies faster. A 325°F oven is ideal for perfect chewiness.