Instant Pot Coconut Macaroons Recipe

The sound of the waves, the whisper of palm leaves, and the vibrant hues of tropical flowers set the perfect stage for our Instant Pot Coconut Macaroons Recipe. This delightful treat is an ode to the simple joys found in the kitchen, where family bonds over the sweet, light, and crispy goodness of these macaroons. Whether you are celebrating a special occasion or simply creating sweet moments together, this recipe promises a burst of creativity and flavor that’s worth every bite.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 24 macaroons

Skill Level: Easy

Ingredients

• 2 1/2 cups sweetened shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions

1. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix until the coconut mixture is thoroughly moistened.
2. In a separate bowl, whisk the egg whites and salt using an electric mixer until stiff peaks form.
3. Gently fold the whipped egg whites into the coconut mixture, ensuring not to deflate the egg whites.
4. Line the bottom of your Instant Pot with parchment paper. Using a small cookie scoop or tablespoon, drop mounds of the coconut mixture onto the parchment paper.
5. Cover the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ mode at low pressure for 15 minutes.
6. Once the cooking time is complete, perform a quick release and carefully open the lid.
   Allow the macaroons to cool slightly before removing them from the Instant Pot.
7. Transfer the macaroons to a baking sheet and dust lightly with powdered sugar.

Helpful Tips

• For a chocolate twist, dip the bottoms of the baked macaroons in melted chocolate and let them set on parchment paper.
• Use unsweetened shredded coconut if you prefer less sweetness or balance the flavors with a pinch more salt.
• If you don’t have an Instant Pot, bake the macaroons in a conventional oven at 325°F (165°C) for 20-25 minutes until golden brown.

Storage Instructions

Store your coconut macaroons in an airtight container at room temperature for up to one week. For longer storage, refrigerate them for up to two weeks or freeze them for up to three months.

Pairings

These macaroons pair beautifully with a refreshing tropical punch or a warm cup of tea. For a dessert platter, serve alongside fresh fruit slices, chocolate-dipped strawberries, and your favorite tropical mocktail.

At Zynahz, we believe in the power of bringing joy and creativity into the kitchen. We hope these Instant Pot Coconut Macaroons inspire you to create, share, and savor precious moments with your loved ones. Share your delightful creations with Zynahz and spread the joy with friends and family. For more inspiring recipes and kitchen tips, follow us on social media and sign up for our newsletter. There’s always something delicious waiting for you at Zynahz!