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These Caconut Macaroons are chewy, golden clusters of sweetened coconut that capture every bit of flavor in one bite—and you’ll be hooked after just one taste.
Why You’ll Love This Recipe
- No special equipment beyond a baking sheet and bowl
- Quick prep with just 5 pantry-friendly ingredients
- Naturally gluten-free and crowd-pleasing
- Chewy center meets lightly crisp edges every time
- Perfect for holiday cookie exchanges or weekday treats
- Budget-friendly baking you can whip up in under 40 minutes
- Makes about 18–20 cookies—ideal for sharing or savoring solo
- Easy to customize with drizzles, zests, or nuts
Gather your ingredients and let’s get started.
Ingredients
- 3 cups sweetened shredded coconut (unsweetened works for a lighter bite)
- ½ cup sweetened condensed milk (Eagle Brand is my fave)
- 2 large egg whites, room temperature
- 1 teaspoon pure vanilla extract (I trust Nielsen-Massey)
- ¼ teaspoon fine sea salt
- Optional: ½ cup chocolate chips or melted chocolate for dipping/drizzling
Once your pantry looks like a coconut cloud, it’s time to bake.
Directions
- Preheat the Oven
Preheat to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat—no sticking, no fuss. - Whisk Wet Ingredients
In a medium bowl, whisk egg whites just until frothy. Stir in sweetened condensed milk, vanilla extract, and salt until evenly blended. - Fold in Coconut
Gently fold shredded coconut into the wet mix until every flake is coated and the dough holds together in soft clumps. - Scoop and Shape
Using a small cookie scoop or two spoons, drop 1½–2 tablespoon mounds onto your lined sheet, spacing them about 1 inch apart. They won’t spread much. - Bake to Perfection
Slide the tray onto the center rack and bake 18–20 minutes, rotating halfway, until edges turn lightly golden and tops feel set. - Cool and Crave
Let the macaroons cool on the sheet for 5 minutes, then transfer to a wire rack. They firm up into chewy, crisp-edged clouds of coconut bliss.
That’s it—you’re moments away from coconut heaven.
Servings & Timing
Makes about 18–20 cookies
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes (including cooling)
Doubling for a festive platter? Just double ingredients; bake time stays the same.
Variations
- Chocolate-Dipped: Dip cooled bottoms in dark chocolate for extra richness.
- Almond Joy: Fold in ½ cup chopped roasted almonds before baking.
- Citrus Zing: Stir in 1 teaspoon finely grated lemon or orange zest.
- Vegan Version: Swap egg whites for aquafaba (chickpea liquid).
- Spiced Twist: Add ¼ teaspoon cinnamon or cardamom to the batter.
- Drizzle Delight: Drizzle with white or milk chocolate once cooled.
Of course, you’ll want to keep these treats fresh.
Storage & Reheating
Store in an airtight container at room temperature for up to 5 days—no fridge needed.
Freeze in a sealed bag for up to 1 month; thaw at room temperature for about 30 minutes.
No reheating required—enjoy these at room temp for optimal chewiness.
I hear these questions all the time when friends taste them.
FAQs
Q: Can I use unsweetened coconut instead of sweetened?
A: Yes—unsweetened yields a less cloying cookie; add 1–2 tbsp granulated sugar if you want more sweetness.
Q: Why are my macaroons spreading too much?
A: That usually means the dough is too wet or the egg whites were over-whisked; try scooping firmer mounds.
Q: Can I prep the dough ahead?
A: You can mix the dough and refrigerate for up to 24 hours, then scoop and bake when ready.
Q: My macaroons came out too dry—help!
A: Add an extra tablespoon of condensed milk or reduce baking time by 1–2 minutes.
Q: Are these macaroons gluten-free?
A: Yes—just double-check any mix-ins like chocolate chips for hidden gluten.
Q: Can I bake on a darker pan?
A: Dark pans brown faster—lower heat by 10°F and watch closely.
Q: How do I get crispy edges but a chewy center?
A: Bake at moderate heat (325°F), and don’t overbake—18–20 minutes is key.
Q: Any tips for perfect scoops?
A: Chill the dough for 10 minutes if it feels too sticky—that makes neat, uniform cookies.
All in all, these Caconut Macaroons are a breeze and beloved by everyone who tries them.
Conclusion
Chewy, golden, and full of coconut charm, Caconut Macaroons bring simple ingredients to their sweetest form. Give them a whirl, share your pics, and let me know which flavor twist you loved most—then hop over to try my Triple Chocolate Brownies next!
Caconut Macaroons
Ingredients
- 3 cups sweetened shredded coconut unsweetened can be used for less sweetness
- 1/2 cup sweetened condensed milk Eagle Brand recommended
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract pure, Nielsen-Massey preferred
- 1/4 teaspoon fine sea salt
- 1/2 cup chocolate chips or melted chocolate for optional dipping or drizzling
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk egg whites until frothy, then stir in condensed milk, vanilla extract, and salt until blended.
- Add shredded coconut to the mixture and fold gently until each flake is coated and the dough holds together.
- Use a cookie scoop or two spoons to place 1½–2 tablespoons of dough onto the prepared sheet, spacing them 1 inch apart.
- Bake for 18–20 minutes until edges are light golden and tops feel set, rotating the pan halfway through for even browning.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling before enjoying.
Notes
Nutrition
