Coconut macaroons’ small size works in your favor when storing the delicate puffs. Meringue and freezers usually don’t mix, but small dollops freeze so quickly it doesn’t have any adverse effect on texture or taste. You have to rest macaroons for 24 hours when storing them in the refrigerator or the freezer to condition the meringue to the cold and meld the flavors.


Macaroons in the Refrigerator

Place the macaroons in airtight container after they reach room temperature. You can stack the macaroons in the container if you use parchment paper to separate the layers. Cover the container and place it in the refrigerator for 24 hours before serving. The 24-hour rest period gives the flavors a chance to meld and, if you plan of freezing the macaroons, helps the egg whites adjust to the cold, which results in a better texture when you thaw them. Store the macaroons up to five days in the refrigerator in an airtight container.

Freezing Coconut Macaroons

Chill the coconut macaroons for 24 hours in a freezer-safe, airtight container in the refrigerator. Transfer the macaroons to the freezer and keep them for no more than three to four weeks for the best texture. To thaw, take the container out of the freezer and set it out at room temperature. Leave the macaroons covered until they reach room temperature to prevent condensation from forming.