Coconut Macaroon Recipe

Why You’ll Love This Recipe

Coconut macaroons are chewy, golden-brown cookies made primarily with shredded coconut, egg whites, and sweetened condensed milk. Naturally gluten-free, these simple yet indulgent treats are perfect for coconut lovers and make a great addition to dessert tables, holiday platters, or afternoon snacks. With their crisp exterior and moist center, they’re as satisfying as they are easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweetened shredded coconutsweetened condensed milkvanilla extractegg whitessalt

directions

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.

In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Gently fold the beaten egg whites into the coconut mixture, taking care not to deflate the whites.

Using a cookie scoop or spoon, form mounds of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 20–25 minutes, or until the tops are golden and the edges are slightly browned.

Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 20 macaroons.Preparation time: 15 minutesBaking time: 20–25 minutesCooling time: 10 minutesTotal time: 45–50 minutes

Variations

Dip the bottoms in melted dark chocolate for a richer treat.

Add almond extract instead of vanilla for a different flavor profile.

Sprinkle a pinch of sea salt on top before baking for a sweet-salty contrast.

Fold in mini chocolate chips or chopped nuts for added texture.

Use unsweetened coconut for a less sweet version.

storage/reheating

Store coconut macaroons in an airtight container at room temperature for up to 5 days.Refrigerate for up to 10 days for longer freshness.Freeze in a single layer, then transfer to a bag or container for up to 2 months.To reheat, warm briefly in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use unsweetened coconut?

Yes, but the macaroons will be less sweet and slightly drier. You may want to add a little more condensed milk.

Why are my macaroons falling apart?

Make sure the egg whites are whipped to stiff peaks and folded gently into the coconut mixture for proper structure.

Can I make these macaroons without eggs?

Yes, aquafaba (chickpea brine) can be whipped as a vegan egg white substitute.

Can I use coconut milk instead of condensed milk?

No, coconut milk lacks the thickness and sweetness needed for this recipe.

Are coconut macaroons gluten-free?

Yes, naturally, as they contain no flour.

How do I keep macaroons from sticking to the pan?

Always use parchment paper or a silicone baking mat for easy release.

Can I freeze the macaroon mixture before baking?

Yes, shape them first and freeze for up to 1 month. Bake directly from frozen, adding a few extra minutes.

Why are my macaroons too soft?

They may be underbaked—ensure a golden brown exterior for best texture.

Do I need to refrigerate the dough before baking?

No, the dough can be baked immediately.

Can I toast the coconut first?

Yes, toasting adds extra flavor and a nuttier texture.

Conclusion

Coconut macaroons are a deliciously simple treat with a satisfying chew, a crisp golden crust, and a naturally sweet coconut flavor. Whether you enjoy them plain or dressed up with chocolate or nuts, these cookies are sure to become a go-to favorite for quick baking and satisfying snacking.

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