Coconut Macaroon Recipe

Why You’ll Love This Recipe

Coconut Macaroons are delightfully chewy, sweet treats made with shredded coconut and whipped egg whites. Naturally gluten-free and incredibly easy to prepare, they make a perfect dessert or snack for coconut lovers. With a golden, crisp exterior and a moist, tender center, these cookies are ideal for holidays, tea time, or any day you crave a tropical-inspired indulgence.

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 bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract until fully combined.

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

Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the volume.

Scoop out tablespoon-sized portions and place them on the prepared baking sheet, spacing them about an inch apart.

Bake for 20-25 minutes, or until the tops are golden brown and the edges are set.

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

Servings and timing

This recipe yields approximately 24 macaroons.Preparation time: 10 minutesBaking time: 20-25 minutesCooling time: 15 minutesTotal time: 45-50 minutes

Variations

Dip the bottoms in melted chocolate for a classic twist.

Add a few drops of almond extract for extra flavor depth.

Mix in mini chocolate chips or chopped dried fruit for added texture.

Use unsweetened coconut for a less sweet version.

Shape them into nests and fill with fruit or chocolate for a festive look.

storage/reheating

Store Coconut Macaroons in an airtight container at room temperature for up to 5 days.For longer storage, refrigerate them for up to 2 weeks or freeze for up to 3 months.To refresh, warm briefly in a 300°F (150°C) oven for 5 minutes.

FAQs

What’s the difference between a macaroon and a macaron?

Macaroons are coconut-based and chewy, while macarons are meringue-based sandwich cookies with a crisp shell.

Can I use unsweetened coconut?

Yes, but the texture and sweetness will differ—consider adjusting the condensed milk.

Why did my macaroons spread?

Overmixing or too much condensed milk can cause them to spread—measure carefully and fold gently.

Can I make them without sweetened condensed milk?

Yes, but you’ll need an alternative binder and sweetener such as honey or maple syrup.

Can I make them vegan?

Use aquafaba instead of egg whites and sweetened coconut cream as a binder.

Are these gluten-free?

Yes, naturally gluten-free when using gluten-free vanilla extract.

Can I use a cookie scoop?

Yes, a cookie scoop ensures uniform size and even baking.

How do I know when they’re done?

They should be golden on top and firm around the edges, with a chewy center.

Do I need to chill the dough?

No chilling required—these bake right after mixing.

Can I freeze the batter?

Yes, freeze in scooped portions and bake directly from frozen with a few extra minutes added.

Conclusion

Coconut Macaroons are an irresistibly easy treat that brings together simple ingredients for a big payoff in flavor and texture. Whether dipped in chocolate or enjoyed plain, these chewy bites will quickly become a favorite in your dessert rotation. Perfect for holidays or any time a coconut craving hits, they’re as satisfying to make as they are to eat.

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