Coconut Macaroons
Learn how to make classic coconut macaroons that are crisp on the outside with a moist, chewy interior. Easy gluten-free recipe with just five ingredients.
Original publish date: April 12, 2019
Spring has sprung!
Right now I am all about spring recipes like carrot cake cupcakes, lemon loaf, and pineapple upside down cake. These kinds of flavors just scream spring to me!
Same goes for coconut. For some reason I always associate coconut with this time of year.
And nothing could be more iconic than classic coconut macaroons. They’re sticky sweet and so good.
I especially love the kind you can get on the boardwalk at the shore. Big as your fist and so chewy and moist.
They totally converted me from a coconut-hater to a coconut LOVER!!
Bonus points if they’re dipped in chocolate.
If you like macaroons that are light and a little crisp on the outside, with a soft, moist interior, then look no further! This coconut macaroon recipe is JUST like the ones that you get on the boardwalk.
Table of Contents
- Why this is the best coconut macaroons recipe
- Ingredients
- Variations and substitutions
- Tools and equipment
- How to make perfect coconut macaroons
- How to serve
- Expert tips
- FAQ’s
- How to store
- A few more of my best coconut recipes
Why this is the best coconut macaroons recipe
Simple ingredients: These cookies are simple, with only five ingredients.
Easy: This is an easy recipe that doesn’t require any fancy techniques. If you can whip up some egg whites, you can make these cookies!
Texture: The chewy coconut combined with the sweetened condensed milk and fluffy whipped egg whites creates an irresistibly toothsome texture!
Versatile: You can get creative with these coconut macaroons in so many different ways. I like to dip them in melted chocolate and add a drizzle on top, but you could also dip them in white chocolate or incorporate other flavorings like citrus zest for a personalized touch.
Gluten-free: I love that these cookies are naturally gluten-free, so everyone can enjoy them.
Ingredients
Coconut: Sweetened shredded coconut gives macaroons their signature flavor and texture.
Sweetened condensed milk: Sweetens the cookies and helps with the chewy texture. You’ll need more than half a can of condensed milk. Make sure you buy “sweetened condensed milk” and not “evaporated milk.” They are NOT the same thing!
Extracts: A combination of vanilla extract and almond extract add a touch of sweet, aromatic flavor and compliment the coconut.
Egg whites: The whites only (from large chicken eggs or a 1:1 plant-based substitute) act as a binder, giving structure to the macaroons.
Salt: Salt balances out the sweetness of the macaroons and helps to carry and intensify all the flavors. I like kosher salt best because it doesn’t have any bitter-tasting additives (like iodized table salt does), and it’s cheap and easy to source.
Chocolate: This ingredient is completely optional but melted chocolate (either dark, milk, or white) can be used for dipping the bottoms of the macaroons or drizzling on top.
Variations and substitutions
Almond Joy macaroons: Incorporate chopped almonds and mini chocolate chips into the macaroon mixture to mimic the flavors of an Almond Joy candy bar.
Citrus zest: Add the zest of citrus fruits such as orange, lemon, or lime to the macaroon mixture for a burst of citrusy freshness.
Chocolate mint macaroons: Mix in mint extract and fold in mini chocolate chips to create a refreshing chocolate-mint variation.
Tools and equipment
- Mixing bowl: In which to combine all the ingredients.
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Silicone spatula: For gently combining the ingredients in the mixing bowl.
- Mixer: Either a stand mixer or a handheld electric mixer, to whip up the egg whites (use the whisk attachment).
- Scoop: A 1/4-cup trigger scoop allows for a consistent cookie size.
- Baking sheet: On which to bake the cookies.
- Parchment paper: To line the baking sheet, it prevents sticking and makes for easy cleanup.
- Round cookie cutter: Used to trim away any puddles of condensed milk that may form after baking.
- Piping bag: To drizzle the chocolate on top of the cookies.
How to make perfect coconut macaroons
This easy recipe comes together in just 5 steps (or less!).
Step 1: Make the coconut mixture
Coconut flakes, condensed milk, vanilla, and almond extracts all go into a big bowl. Stir in just enough condensed milk to make the mixture sticky without it being overly wet.
Add half the can at first and stir in a little more at a time until you get the right consistency.
Step 2: Whip the whites
Whip the egg whites until they can hold stiff peaks.
Step 3: Fold
Add the whites to the bowl and fold everything together. You’ll notice the egg whites will make the mixture even more wet.
That’s your coconut macaroon batter made! Pretty simple, right?
Step 4: Bake
Use a 1/4-cup scoop to shape the mixture. Pack the batter in there as tight as you can, and try not to have strands of coconut hanging off the sides of the scoop. Then, press them onto your prepared baking sheets.
Bake the macaroons until golden brown.
Step 5: Garnish (optional)
Melt the dark chocolate using a double boiler, or in the microwave in 30-second increments, stirring after each.
Dip the little mounds of coconut cookies in melted dark chocolate and drizzle the tops. This extra step is optional, but it makes for a really pretty presentation.
How to serve
- Serve coconut macaroons on a decorative platter or in a stylish bowl as a classic and inviting dessert. These treats taste delicious with a cup of gourmet coffee or espresso.
- For Easter, arrange the macaroons in the shape of a nest and fill the center with chocolate eggs or other small candies for a birds’ nest display.
- Use as a decorative element on cakes or cupcakes.
- Include these cookies on a candy buffet at events or celebrations.
Expert tips
- Have leftover condensed milk? Try putting it in your coffee! It’s SO good. You can also use it to make no-churn ice cream, banoffee pie, fudge, or key lime pie.
- Allow the egg whites to come to room temperature before whipping. This helps achieve greater volume when whipping them.
- When combining the egg whites with the coconut mixture, use a gentle folding technique to maintain the light and airy texture. Avoid overmixing, as it can deflate the egg whites.
- Keep a close eye on the cookies as they bake. Overbaking can result in dry macaroons. Aim for a golden-brown color on the edges.
- Allow the macaroons to cool completely on the baking sheet before transferring them to a wire rack. This helps them set and achieve the desired texture.
- If adding chocolate, use a piping bag or a fork to create elegant drizzles. Allow the chocolate to set before serving.
FAQ’s
It’s an easy mistake to call macarons “macaroons,” but they are actually two completely different things.
French macarons are made with almond flour and meringue, and they’re sandwiched around a filling.
Macaroons are made with coconut and condensed milk. They’re naturally gluten-free and perfect for Passover.
Not enough condensed milk will result in dry macaroons, and too much will cause your macaroons to spread too much and form a puddle of condensed milk around the base.
Look for a sticky texture that’s not too wet.
If you have a ring of condensed milk around your baked macaroons, there was too much condensed milk in your batter.
If this happens, don’t worry. You can easily trim the excess using a sharp knife or round cookie cutter.
How to store
Room temperature: Place these cookies in an airtight container. They can be left out at room temperature for up to a week.
Refrigerator: If they haven’t been eaten after a week at room temperature, transfer them to the refrigerator. They will be good for another week.
Freezer: Macaroons freeze beautifully. They’ll last, tightly wrapped, in the freezer for at least a month or two. Thaw them at room temperature and they’re just as delicious as the day they were made!
If you love coconut, definitely give this recipe a try! It’s got such a great flavor and moist, chewy texture. Bake up a batch or two for Easter or Passover!
A few more of my best coconut recipes
- Coconut Cake
- Coconut Straciatella Shortbread Cookies
- Coconut Lime Glazed Muffins
- Coconut Cream Pie Jars
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Coconut Macaroons
Ingredients
- 14 ounces (396.89 g) sweetened shredded coconut
- 9 ounces (255.15 ml) sweetened condensed milk, (approximately)
- 1 teaspoon vanilla extract
- 1/2 teaspoon (0.5 teaspoon ) almond extract
- 2 (2) egg whites, , large
- 1/4 teaspoon (0.25 teaspoon ) kosher salt
- melted chocolate , (optional garnish)
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment.
- Place the coconut, condensed milk, vanilla, and almond extract in a large bowl and stir together until combined. (The coconut should be moistened but not overly wet.)
- Whip the egg whites and salt together until they hold stiff peaks, and fold into the coconut mixture.
- Scoop 1/2 cup mounds onto the prepared baking sheet, and bake for 28 to 36 minutes, or until lightly golden.
- Optional: Dip the bottoms of the cooled macaroons in dark chocolate and drizzle additional chocolate on top.
Oh yumm, I made these last week and they were delicious!! Thank you for an easy recipe that tastes wonderful!!
My pleasure Faith! I’m so happy you were pleased! Thanks so much for the 5-star review!
Hola! Amo tus recetas, explicadas claramente. Y lo mejor siempre dan resultado. Muchas gracias por compartir por los que amamos hornear.
¡Hola Gina! ¡Me alegro mucho de que estés disfrutando de mis recetas! Muchas gracias por los comentarios positivos 🙂
I made these macaroons for my friend who has a gluten allergy. She loved them. I followed the instructions and only required about 7 oz. of the sweetened condensed milk. I had to cook them for about 45 minutes to have them cook all the way through. Also, I used a quarter cup to measure and form the cookies as the 1/2 cup cookie was too large. This was my first attempt at making macaroons and it was very successful. Thanks for the great recipe.
Oh my goodness! Your coconut macaroons look amazing. I could eat them all day! I don’t have time to make macaroons myself, but I’m collecting recipes. I absolutely love macaroons!
I’m so happy you like them!
Hi Allie!
I haven’t made coconut macaroons in years so I thought I’d give these a whirl. All the recipes I’ve made from your blog have been successful and this one was no different. Simple, straightforward recipe and delicious results. These macaroons were bigger than I remember making, but they were so incredibly moist. Yes I’m going to use that word too because it just fits. And I’ll have you know…..I made the serious mistake of taking your tip on putting the extra sweetened condensed milk in my coffee this morning and…….thanks a lot Allie…..now I am hooked! I mean like seriously hooked. I don’t want anything else in my coffee ever again. I don’t know if I should thank you or hunt you down like a dog! LOL! Thanks for another great recipe and a new addiction.
Haha! I’m laughing out loud over here Vicki! Thanks so much for the great feedback on the recipe and my apologies for creating a condensed milk coffee monster!