If you’re searching for a treat that’s sweet, chewy, and irresistible, Coconut Macaroons are your answer! These gorgeous little cookies come together with just a handful of pantry staples and deliver a satisfying coconut punch in every bite. Golden on the outside, soft and moist inside, they’re perfect for any occasion—from afternoon tea to holiday celebrations. Whether you love them plain or dipped in rich chocolate, this is one dessert you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about Coconut Macaroons is how simple the ingredient list is. Each one plays an important role in creating that signature chewy texture and sweet, toasty flavor. Here’s what you’ll need:
- Sweetened shredded coconut: Adds texture and a tropical flavor, making these cookies chewy and delicious.
- Sweetened condensed milk: Binds everything together and gives the macaroons their creamy, rich sweetness.
- Vanilla extract: Infuses warmth and enhances the coconut’s natural flavors.
- Almond extract (optional): Adds a subtle nutty aroma that pairs beautifully with coconut.
- Egg whites: Whipped to stiff peaks, these make the cookies airy and help them hold their shape.
- Salt: Just a touch brings out all the flavors and balances the sweetness.
- Melted chocolate (optional): Dip or drizzle for a decadent, bakery-style finish!
How to Make Coconut Macaroons
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 325°F. Line a baking sheet with parchment paper to ensure your macaroons won’t stick, making cleanup a breeze.
Step 2: Mix the Coconut Base
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract if you’re using it. Stir until everything is evenly coated and the mixture looks sticky and cohesive.
Step 3: Beat the Egg Whites
In a separate clean bowl, add the egg whites and salt. Using a hand mixer (or a stand mixer with the whisk attachment), beat until stiff peaks form. This step is key—fluffy egg whites give your Coconut Macaroons their signature lightness.
Step 4: Fold and Combine
Gently fold the beaten egg whites into the coconut mixture. Take your time and use a spatula, being careful not to deflate the egg whites. You want everything just combined for a light, airy texture.
Step 5: Shape the Macaroons
Using a small cookie scoop or spoon, scoop out 1 1/2-inch mounds of the mixture and place them about 1 inch apart on your prepared baking sheet. If you like a rustic look, don’t worry about making them perfectly round!
Step 6: Bake
Slide the tray into the oven and bake for 20 to 25 minutes. You’re looking for golden brown edges and tops. The aroma of toasting coconut is your cue that they’re nearly done!
Step 7: Cool and Add Chocolate
Let the Coconut Macaroons cool completely on the baking sheet—this helps them set and firm up. If you’d like, dip the bottoms in melted chocolate or drizzle chocolate over the tops. Place them back on parchment paper until the chocolate hardens.
How to Serve Coconut Macaroons
Garnishes
For a little extra flair, try sprinkling the tops of your Coconut Macaroons with a pinch of flaky sea salt just after drizzling with chocolate. You can also add a dusting of cocoa powder or a few toasted almond slices for a pretty and delicious finish.
Side Dishes
These macaroons are perfect with a cup of coffee or tea, but for special occasions, serve them alongside fresh fruit, whipped cream, or even a scoop of vanilla ice cream. Their chewy sweetness pairs beautifully with bright, juicy flavors or something creamy and smooth.
Creative Ways to Present
For parties and gifting, stack Coconut Macaroons in a glass jar tied with a colorful ribbon or arrange them on a tiered dessert stand. You can even tuck a few into small treat bags as edible party favors—everyone loves a homemade touch!
Make Ahead and Storage
Storing Leftovers
Store leftover Coconut Macaroons in an airtight container at room temperature for up to 5 days. They’ll retain their chewy texture and delicious flavor, making them perfect for snacking throughout the week.
Freezing
If you want to keep them longer, Coconut Macaroons freeze beautifully! Place cooled macaroons in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months—just let them thaw at room temperature before enjoying.
Reheating
To refresh the texture, pop a few macaroons in a 300°F oven for 3 to 5 minutes. This brings back a little crispness to the edges and revives that fresh-baked aroma. Be sure to let them cool before serving, as the centers will be quite hot.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! If you prefer a less sweet treat, unsweetened shredded coconut works well. You may want to add a little extra condensed milk to help bind the mixture, as unsweetened coconut tends to be drier.
What’s the best way to dip Coconut Macaroons in chocolate?
Melt your favorite chocolate (dark, milk, or white) and dip the cooled bottoms of each macaroon, letting any excess drip off. Place them on parchment paper to set, or drizzle chocolate over the tops for an elegant look.
Why are my macaroons spreading too much during baking?
If your Coconut Macaroons are spreading, it’s likely due to overmixing the batter or not whipping the egg whites enough. Make sure you fold in the egg whites gently and only until just combined for the best shape.
Can I make these macaroons without condensed milk?
Sweetened condensed milk is key for the classic taste and texture, but you can experiment with coconut cream and sugar as a dairy-free alternative. The results will be slightly different, but still delicious!
Are Coconut Macaroons gluten-free?
Yes! This recipe is naturally gluten-free, making it perfect for anyone with dietary restrictions or for Passover celebrations. Just double-check your ingredients to ensure they’re free from cross-contamination.
Final Thoughts
There’s something truly special about sharing a plate of Coconut Macaroons with friends and family. Whether you’re an experienced baker or just starting out, this easy recipe guarantees sweet success every time. Give them a try, and you’ll see why these chewy, golden cookies are a beloved classic!
Print
Coconut Macaroons Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, American
- Diet: Vegetarian
Description
Deliciously chewy and sweet coconut macaroons made with shredded coconut, sweetened condensed milk, and egg whites. These easy-to-make treats are perfect as a gluten-free dessert and can be enhanced with optional almond extract and chocolate dipping or drizzling for added indulgence.
Ingredients
Macaroon Mixture
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Egg Whites
- 2 large egg whites
- 1/4 teaspoon salt
Optional
- Melted chocolate for dipping or drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract (if using). Stir until the mixture is thoroughly blended.
- Whip Egg Whites: In a separate clean bowl, use a hand mixer to beat the egg whites and salt until stiff peaks form, ensuring the mixture is light and airy.
- Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture until fully incorporated, taking care to maintain the fluffy texture.
- Form Macaroons: Using a small cookie scoop or spoon, shape the mixture into 1 1/2-inch mounds and place them about 1 inch apart on the prepared baking sheet.
- Bake: Bake the macaroons for 20–25 minutes or until the tops and edges turn golden brown.
- Cool: Allow the macaroons to cool completely on the baking sheet to set their shape.
- Add Chocolate (Optional): Dip the bottoms of the cooled macaroons in melted chocolate or drizzle chocolate over the tops. Place them back on parchment paper until the chocolate sets.
Notes
- Store macaroons in an airtight container at room temperature for up to 5 days.
- For a richer flavor, lightly toast the shredded coconut before mixing.
- Use unsweetened shredded coconut for a less sweet variation.
- Be gentle when folding in egg whites to maintain volume.
- Optional almond extract adds a subtle nutty note for enhanced flavor.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 11g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
