Do you like coconut? If so, you will absolutely love these cookies. Made with shredded coconut, sweetened condensed milk, egg whites, and only a few other common ingredients, these Coconut Macaroons are deliciously soft, chewy, and packed full of coconut flavor. They’re a perfect addition to holiday cookie boxes, a delicious dessert to bring to a party, or a fun treat to make for yourself or any other coconut lover in your life!
How to Make Coconut Macaroons
Making the Batter
To make Coconut Macaroons, start by combining the shredded coconut, flour, and salt in a large bowl. Not all coconut macaroons are made with flour, but I much prefer the texture of the cookies that are. I found that without flour, the macaroons were sticky and spread too much. With flour, the macaroons are still light and airy, but have a chewier texture and hold their shape better. Once combined, add the sweetened condensed milk and vanilla extract. Stir to coat the coconut. The mixture will be thick, so I did find it easier to use my hands to incorporate the sweetened condensed milk.
These cookies are held together by egg whites. I like to whip my egg whites to help provide an airy texture to the cookies, too. Using a separate bowl, whisk together the egg whites and sugar to form soft peaks. Next, fold the egg whites into the coconut mixture until all ingredients are well combined. Once combined, the batter is done and ready to bake!
Baking
These Coconut Macaroons are baked at a lower temperature, but for a longer time than I bake most cookies. This allows the macaroons to cook all the way through without burning on top. This way, you get a perfectly golden brown macaroon. To bake, scoop the macaroon batter into balls on a parchment-lined baking tray. I use a 2-tablespoon cookie scoop, but a spoon will work too. The macaroons shouldn’t spread much, if at all, so leave about 1½ inches between cookies. Bake at 325°F for 20-25 minutes, or until the macaroons are golden brown on top. Once baked, allow to cool completely on a cooling rack before eating.
Serving and Storage
Personally, I love the combination of coconut and chocolate, so I dipped the base of these Coconut Macaroons in chocolate. If you’d like, dip your cookies in melted chocolate, as well, or serve them with a chocolate drizzle on top! I used semisweet chocolate because it provides a nice contrast to the sweetness of the macaroon, but use whatever kind you enjoy most or have on hand. The macaroons are delicious without chocolate too.
These cookies will keep well in an airtight container at room temperature for 4-5 days. If you would like to freeze them to enjoy at a later date (up to 2 months), store them in the freezer in an airtight container. Allow the cookies to come to room temperature before eating for the best flavor and texture.
These Coconut Macaroons are such a fun cookie! If you like coconut, you will love these. They’re soft, airy, and deliciously chewy. Next time you want to bake, give this recipe a shot and let me know how you liked it in the comments below. Enjoy!
Try these other popular cookie recipes by clicking the images below!
Coconut Macaroons
Ingredients
- 3 cups (150 g) unsweetened shredded coconut
- ¼ cup (30 g) all-purpose flour
- ¼ tsp (~1 g) salt
- ½ can (230 g) sweetened condensed milk
- 1 tsp (4 g) vanilla extract
- 2 egg whites
- 2 tbsp (30 g) granulated sugar
- chocolate for dipping
Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, combine the flour, shredded coconut, and salt.
- Add the sweetened condensed milk and vanilla extract. Stir to coat the coconut.
- In a separate bowl, combine the egg whites, sugar, and salt. Whip the egg whites until they form soft peaks using a whisk or electric mixer.
- Fold the egg white mixture into the coconut mixture until all ingredients are well combined.
- Scoop the macaroon batter into balls on a parchment-lined baking tray. Bake at 325°F for 20-25 minutes, or until the macaroons are golden brown on top.
- Set aside to cool, dip in melted chocolate if desired, and enjoy!
Best macaroons ever. I used milk chocolate when I ran out of the dark chocolate and they came out very tasty as well. I never knew how easy it is to make those.
I’m so glad you liked them! So easy and so so good, for sure!