Introduction

There’s something incredibly comforting about a coconut macaroon. It’s a treat that’s chewy on the inside, crisp on the outside, and packed with rich coconut flavor. These macaroons are perfect for any occasion, whether you’re looking to bake something for a holiday, a party, or just a treat to enjoy with a cup of tea.

I remember the first time I tried coconut macaroons—it was at a family gathering, and they disappeared in no time. Now, I make them all the time because they’re so easy to prepare and can be customized in different ways. You can dip the bottoms in chocolate for an extra touch, or add a little almond extract to deepen the flavor. Plus, they don’t require a ton of ingredients, which makes them a go-to when I want a quick, satisfying dessert!

There’s something about their texture that makes them so irresistible. The crisp exterior gives way to the soft, chewy interior, and that toasted coconut flavor is just so comforting. These little cookies are perfect for any occasion and are sure to be a hit at your next gathering!

Why You’ll Love This Recipe

Quick and Easy: With just a few simple ingredients, these macaroons come together in under an hour.
Chewy and Crispy: The best part about these cookies is their texture—crispy edges and chewy centers.
Naturally Gluten-Free: These are perfect for anyone who follows a gluten-free diet.
Versatile: You can dip them in chocolate, add a little vanilla or almond extract, or even mix in some chopped nuts to suit your tastes.

Preparation Time and Cook Time

Total Time: 1 hour
Preparation Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 18-24 macaroons (depending on size)
Calories per serving: Approximately 120-140 calories per macaroon
Key Nutrients: Fat: 9g, Carbohydrates: 12g, Protein: 2g

Ingredients

Here’s what you’ll need for a batch of delicious coconut macaroons:

2 1/2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
2 large egg whites
Pinch of salt
Optional: 1/2 cup semisweet chocolate chips or melted chocolate (for dipping)

Ingredient Highlights

Sweetened Shredded Coconut: The star ingredient! Make sure to use sweetened coconut for that extra touch of sweetness that pairs perfectly with the condensed milk.
Sweetened Condensed Milk: This gives the macaroons their smooth texture and sweetness, making them soft and chewy.
Egg Whites: They help bind the coconut and milk together and create the macaroons’ light, airy texture.
Vanilla Extract: Adds a lovely depth of flavor that complements the coconut.

Step-by-Step Instructions

Making these macaroons is super easy and doesn’t take much time at all! Here’s how:

Preheat the Oven

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the macaroons from sticking.

Mix the Ingredients

Combine Coconut, Milk, and Extract: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the coconut is evenly coated and the mixture is thick.
Whisk the Egg Whites: In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. You can do this with a hand mixer or stand mixer, or by hand with a whisk—just make sure the egg whites are firm and glossy.
Fold the Egg Whites into the Coconut Mixture: Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites too much—this will help the macaroons stay light and airy.

Shape and Bake

Shape the Macaroons: Using a spoon or small cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet. Space them about 1-2 inches apart. If you want a more uniform shape, you can slightly press them down, but they will naturally form a nice dome shape as they bake.
Bake: Bake the macaroons in the preheated oven for 25-30 minutes, or until they are golden brown around the edges and the tops are slightly firm. Keep an eye on them, as oven temperatures can vary.

Cool and Serve

Cool: Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Chocolate Dip: If you want to add a little extra sweetness, dip the cooled macaroons in melted chocolate. Simply melt the chocolate in the microwave or over a double boiler, and dip the bottoms (or tops) of the macaroons into the chocolate. Let them set on parchment paper until the chocolate hardens.

How to Serve

As a Sweet Snack: Coconut macaroons are great for snacking throughout the day or paired with coffee or tea for a light dessert.
For Special Occasions: Serve them at parties, holidays, or family gatherings. They’re simple but always get compliments!
As a Gift: Pack them in a cute tin or jar and give them as a homemade gift for a friend or loved one. They’re a thoughtful and delicious treat.

Additional Tips

Make Them Vegan: To make these macaroons vegan, simply substitute the egg whites with aquafaba (the liquid from a can of chickpeas). Whip the aquafaba until stiff peaks form, just like you would with egg whites.
Add a Zing: For a fun twist, try adding a little lime zest or lemon zest to the coconut mixture. It gives the macaroons a fresh burst of flavor that pairs wonderfully with coconut.
Use Unsweetened Coconut: If you want a less sweet version, you can use unsweetened shredded coconut and adjust the sweetness with extra sweetened condensed milk or a little sugar.

Freezing and Storage

Storage: These macaroons stay fresh for up to 5 days when stored in an airtight container at room temperature.
Freezing: You can freeze the baked macaroons for up to 2-3 months. Just place them in an airtight container or freezer-safe bag. To thaw, leave them at room temperature for 30 minutes before serving.
Freezing the Dough: If you’d like to prep ahead, you can freeze the shaped dough. Place the unbaked macaroons on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. When you’re ready to bake, just add an extra minute or two to the baking time.
Freezing Coconut Macaroons:
Freezing Unbaked Dough:
If you want to prep ahead and bake later, you can freeze the macaroons before baking! Simply scoop the dough onto a baking sheet lined with parchment paper and freeze until the macaroons are firm, about 2 hours. Once frozen, transfer them to a freezer-safe bag or container. This way, you can bake them fresh whenever you’re ready. When you’re ready to bake, just pop them straight into the oven (you may need to add an extra minute or two to the baking time).
Tip: Label the container with the date so you know when they were frozen.
Freezing Baked Macaroons:
Baked coconut macaroons freeze wonderfully, too. Let them cool completely before transferring them to an airtight container or freezer-safe bag. They will keep for up to 3 months in the freezer.
Tip: If you’re stacking them in the container, place a layer of parchment paper between the macaroons to prevent them from sticking together.

FAQ Section

Here are some frequently asked questions about coconut macaroons:

Can I use unsweetened coconut? Yes! You can use unsweetened coconut, but you’ll need to adjust the sweetness by adding a bit more condensed milk or sugar to taste.
Can I make macaroons without egg whites? Yes! If you want to make egg-free macaroons, use aquafaba (the liquid from a can of chickpeas) as a replacement for egg whites. Whisk the aquafaba until stiff peaks form, just like egg whites.
Can I add other mix-ins? Absolutely! You can mix in chocolate chips, chopped dried fruit, or even a handful of chopped nuts like almonds or macadamias for added flavor and texture.
Can I make these macaroons without sweetened condensed milk?
What other flavor variations can I try?
- Feel free to add your own twist! A teaspoon of almond extract or lime zest can elevate the flavor. You can also mix in chopped dried fruit or nuts like almonds or macadamias for a different texture and taste.
How do I store the macaroons?
- Store your macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for 2-3 months. To thaw, simply leave them at room temperature for about 30 minutes.
Can I freeze the dough before baking?
- Yes, you can freeze the unbaked dough. Just place the shaped macaroons on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding a minute or two to the baking time.
Why aren’t my macaroons holding their shape?

Coconut Macaroons

Author: Martha
Total Time: 1 hour

Print Recipe

Ingredients

Scale

2 1/2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla extract
2 large egg whites
Pinch of salt
Optional: 1/2 cup semisweet chocolate chips or melted chocolate (for dipping)

Cook Mode Prevent your screen from going dark