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Coconut macaroons are the cookie I reach for when I want something that looks like it took effort and really didn’t. One bowl, five ingredients, no mixer, no chilling. You stir shredded coconut into sweetened condensed milk and egg whites, scoop, and Bake until the edges turn deep golden. The outside gets crisp and toasty, the inside stays soft and chewy, and the whole kitchen smells like a coconut cake.
This is the classic American coconut macaroon: a sticky mound of coconut held together with condensed milk, not the pastel French macaron with almond flour and a filling. They are two different Cookies that happen to share a name, and I’ll explain the difference further down for anyone who has ever been confused at a bakery counter.
Why You’ll Love This Coconut Macaroons Recipe
- Five ingredients. Coconut, condensed milk, egg whites, vanilla and salt. That’s the whole list.
- No mixer and no chilling. You stir everything in one bowl and scoop straight onto the pan.
- Naturally gluten-free. There is no flour in the dough, so they suit guests who avoid wheat.
- Crisp outside, chewy inside. Sweetened condensed milk keeps the centres soft while the coconut on the surface toasts.
- They keep well. Macaroons stay good for days in a tin, which makes them a favourite for cookie trays and gift boxes.
- Easy to dress up. A dip in melted dark chocolate turns a plain macaroon into something that belongs on a holiday platter.
Ingredients You’ll Need
Here is everything that goes into a batch, with a few notes on what matters.
- 14 ounces sweetened shredded coconut (about 5 1/3 cups). This is one standard bag. Use the sweetened, moist kind sold for baking. Unsweetened or desiccated coconut is drier and gives a crumbly, less chewy cookie.
- 3/4 cup sweetened condensed milk. This is the glue and most of the sweetness. Do not swap in evaporated milk; it is thin and unsweetened and the macaroons will not hold together.
- 2 large egg whites. They set the cookie as it bakes and help the outside crisp. Room temperature whites whisk up a little easier, but cold ones work.
- 1 teaspoon vanilla extract. Almond extract is a good swap if you like that flavour with coconut; use 1/2 teaspoon, as it is strong.
- 1/4 teaspoon fine sea salt. Condensed milk is very sweet. The salt keeps the Cookies from tasting flat.
- 4 ounces dark or semisweet chocolate, optional, for dipping the bottoms once the macaroons are cool.
A note on measuring: I weigh the coconut when I can. Shredded coconut packs very differently from one cup to the next, and 14 ounces is the number that gives the right texture every time.
How to Make Coconut Macaroons
From bowl to oven takes about 15 minutes. The baking takes a little longer, and the cooling is the only part that needs patience.
Step 1: Heat the oven and line the pans
Set the oven to 325°F (165°C) and line two baking sheets with parchment paper. Don’t skip the parchment. The condensed milk caramelises where it touches the pan, and macaroons baked straight on metal glue themselves down.
Step 2: Mix the coconut base
In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla and salt until every strand of coconut looks coated. It will be thick and sticky. A sturdy spatula is easier than a spoon here.
Step 3: Whisk the egg whites
In a clean, dry bowl, whisk the egg whites by hand until they are foamy and hold soft, droopy peaks. You don’t need stiff peaks. Thirty to sixty seconds of brisk whisking is enough. Fold the whites into the coconut mixture with the spatula until you no longer see streaks of white.
Step 4: Scoop
Use a 1 1/2 tablespoon cookie scoop, or two spoons, to drop mounds onto the lined sheets about 2 inches apart. Press each mound together lightly so it holds a rounded shape with a few loose strands sticking up. Those loose strands are what turn into the crisp golden tips. You should get about 20 macaroons.
Step 5: Bake
Bake for 20 to 25 minutes, until the tops and edges are golden brown and the bottoms are deeply toasted. Rotate the pans halfway through if your oven runs hot on one side. The centres will still feel soft when you take them out; that is right. They firm up as they cool.
Step 6: Cool completely
Leave the macaroons on the pans for 10 minutes, then move them to a rack to cool fully. Warm macaroons fall apart. Cooled macaroons hold their shape and chew properly.
Step 7: Dip in chocolate, if you like
Melt the chocolate in a bowl in the microwave in 20-second bursts, stirring between each, until smooth. Dip the flat bottom of each cooled macaroon into the chocolate, let the excess drip off, and set it on parchment. Leave the chocolate to set at room temperature, or put the tray in the fridge for 15 minutes to speed it up.
Tips for the Best Macaroons
- Don’t pack the scoops too tightly. A loosely shaped mound bakes up with more toasted edges, which is the best part.
- Watch the last five minutes. Coconut goes from golden to burnt quickly. Pull them when the tips are deep brown but the sides are still pale gold.
- Keep the bowl for the egg whites dry. A trace of fat or water stops the whites from foaming. Wipe the bowl and whisk before you start.
- Parchment, not foil. Macaroons stick to foil even when it is greased.
- Use the condensed milk as written. If the mixture seems too wet, it is the coconut absorbing the milk as it sits. Give it five minutes before adding anything.
Variations
- Chocolate-dipped. The classic. Dip the bottoms, or drizzle melted chocolate over the tops with a fork.
- Almond. Swap the vanilla for 1/2 teaspoon almond extract and press a whole almond into the top of each mound before baking.
- Lime. Stir the zest of one lime into the coconut mixture. Bright and summery, and very good with the chocolate dip too.
- Chocolate coconut. Stir 2 tablespoons of unsweetened cocoa powder into the coconut base for a darker, fudgier macaroon.
- Toasted coconut. Toast half the coconut on a dry sheet pan at 325°F for 5 to 7 minutes, cool it, then mix as usual for a deeper, nuttier flavour.
Storage and Make-Ahead
At room temperature: Keep cooled macaroons in an airtight container for up to 5 days. They stay chewy; if anything, the texture is better on day two.
In the fridge: Chocolate-dipped macaroons keep for about a week in the fridge. Bring them to room temperature before serving so the chocolate isn’t hard and waxy.
In the freezer: Macaroons freeze well. Lay them on a tray until solid, then move them to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes. Freeze them before dipping if you plan to add chocolate.
Make ahead: The mixed dough keeps in the fridge, covered, for a day. Scoop it cold and add 2 or 3 minutes to the baking time.
Frequently Asked Questions
What is the difference between macarons and macaroons?
Macarons (one “o”) are the smooth, colourful French sandwich cookies made from almond flour, egg whites and sugar, with a filling in the middle. Macaroons (two “o”s) are these: rough, chewy mounds of shredded coconut. Both are flourless and both start with egg whites, which is about where the similarity ends.
Can I make coconut macaroons without condensed milk?
You can make a drier style with egg whites, sugar and coconut only, but this recipe is built around the condensed milk. It is what makes the centres soft and chewy, so I don’t recommend leaving it out here.
Why did my macaroons spread flat?
Usually too much condensed milk or whites that weren’t whisked. Measure the milk level in the cup, whisk the whites until foamy with soft peaks, and shape the mounds a little taller than wide.
Why are my macaroons dry and crumbly?
Almost always unsweetened or desiccated coconut. The sweetened, moist shredded kind holds the cookie together. Overbaking does it too, so pull them while the sides are still pale gold.
Can coconut macaroons be frozen?
Yes. Freeze them cooled and undipped on a tray, then bag them. They keep for 3 months and thaw in about 30 minutes on the counter.
Are coconut macaroons gluten-free?
The recipe has no flour, so the cookies themselves are gluten-free. If that matters for a guest, check the labels on the coconut and chocolate, since some brands are packed on shared lines.
More Coconut Treats
If you are as fond of coconut as I am, these are the next ones to try: a tall coconut cake for birthdays, tangy coconut lime bars, a rich Mounds cake for the chocolate-and-coconut crowd, and no-bake preacher cookies for the days you don’t want to turn the oven on at all.
Coconut Macaroons
Ingredients
- 14 ounces sweetened shredded coconut about 5 1/3 cups
- 3/4 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Optional
- 4 ounces dark or semisweet chocolate for dipping
Instructions
- Set the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large bowl, stir together the coconut, sweetened condensed milk, vanilla and salt until all the coconut is coated.
- In a clean, dry bowl, whisk the egg whites until foamy with soft peaks. Fold them into the coconut mixture until no streaks remain.
- Drop 1 1/2 tablespoon mounds onto the lined sheets about 2 inches apart, pressing each lightly so it holds a rounded shape. Makes about 20.
- Bake for 20 to 25 minutes, until the tops and edges are golden brown. The centres will still be soft.
- Leave on the pans for 10 minutes, then move to a rack to cool completely.
- Melt the chocolate in 20-second bursts in the microwave, stirring between each. Dip the bottom of each cooled macaroon, set on parchment and let the chocolate set.
