Coconut Macaroons Recipe

This classic Coconut Macaroons Recipe is a chewy, sweet, and incredibly moist confection that transforms simple pantry staples into golden mounds of tropical perfection. Crisp on the outside and soft on the inside, these gluten-free cookies are a foolproof crowd-pleaser perfect for holiday exchanges or Passover celebrations.

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Coconut Macaroons Ingredients

The Coconut Base:

14 ounces Sweetened Shredded Coconut: The star of the show. Using sweetened coconut ensures the classic chewy texture and sugary crust; unsweetened varieties can lead to a drier result.
14 ounces Sweetened Condensed Milk: This thick, syrupy milk acts as the primary binder and provides a rich, milky sweetness that caramelizes beautifully in the oven.
1 teaspoon Pure Vanilla Extract: Enhances the tropical flavor with a warm, floral background note.

The Structure:

2 Extra-Large Egg Whites: Whipped to peaks, these add air and lightness to the dense coconut mixture, ensuring the macaroons aren’t heavy like rocks. Note: Ensure they are at room temperature for maximum volume.
1/4 teaspoon Kosher Salt: A crucial ingredient to cut through the intense sweetness of the coconut and condensed milk.

How To Make Coconut Macaroons

Prep the Oven: Preheat your oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper to prevent sticking.
Mix the Base: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the coconut is thoroughly coated and sticky.
Whip the Whites: In the bowl of an electric mixer fitted with the whisk attachment, whip the room-temperature egg whites and kosher salt on high speed. Continue whipping until they form medium-firm peaks. They should hold their shape but the tips should curl over slightly when the whisk is lifted.
Fold Gently: Carefully fold the whipped egg whites into the heavy coconut mixture. Use a spatula and a gentle over-under motion to incorporate the whites without deflating all the air you just created.
Scoop the Mounds: Using a 1 3/4-inch diameter ice cream scoop or two teaspoons, drop generous mounds of batter onto the prepared sheet pans. Space them about an inch apart.
Bake: Bake for 25 to 30 minutes. The tops and edges should be a deep golden brown.
Cool: Allow the macaroons to cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely before serving.

Recipe Tips

Firm Peaks are Key: The whipped egg whites provide the lift. If you under-whip them (liquid), the cookies will puddle. If you over-whip them (dry/clumpy), they won’t fold in smoothly. Aim for a texture like shaving cream.
Preventing Sticking: These are very sticky cookies due to the condensed milk. Parchment paper or a silicone baking mat is non-negotiable. Do not try to bake these directly on a metal pan, even if greased.
The Chocolate Dip: For a bakery-style finish, dip the bottoms of the cooled macaroons in melted semi-sweet chocolate and let them set on wax paper.
Room Temperature Whites: Cold egg whites don’t whip up as voluminous as room temperature ones. Separate your eggs and let the whites sit on the counter for 30 minutes before starting.

What To Serve With Coconut Macaroons

Dark Coffee: The bitterness cuts the intense sweetness of the cookie.
Chocolate Ganache: Serve as a dipping sauce on the side.
Fresh Strawberries: The acidity of fruit balances the sugar.
After-Dinner Liqueur: Pairs well with Amaretto or Frangelico.

How To Store Coconut Macaroons

Room Temperature: Store in an airtight container at room temperature for up to 1 week. These cookies actually stay moist for a long time thanks to the condensed milk.
Freezing: These freeze exceptionally well. Place them in a single layer in a freezer-safe container for up to 3 months. Thaw on the counter for an hour before eating.

Coconut Macaroons Nutrition Facts

Calories: 190 kcal
Carbohydrates: 24g
Fat: 10g
Protein: 2g
Sugar: 22g

Nutrition information is estimated per macaroon and may vary based on ingredients and size.

FAQs

Macaroon vs. Macaron: What’s the difference?

A macaroon (this recipe) is a rustic, lump-shaped coconut cookie using egg whites and condensed milk. A macaron is a delicate French sandwich cookie made with almond flour and meringue.

Can I use unsweetened coconut?

Technically yes, but the texture will be different. Sweetened coconut is moister. If you use unsweetened, you may need to add a tablespoon or two of sugar to the egg whites to balance the texture.

Why did my macaroons spread?

Spreading usually happens if the egg whites weren’t whipped enough or if they were deflated while folding. It can also happen if the oven temperature is too low.

Recipe by LuluCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

A golden, chewy, and intensely sweet coconut cookie bound with condensed milk and lifted with whipped egg whites.

Ingredients

14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla extract
2 extra-large egg whites
1/4 tsp kosher salt

Directions

Preheat oven to 325°F.
Mix coconut, condensed milk, and vanilla in a large bowl.
Whip egg whites and salt to medium-firm peaks.
Gently fold whites into coconut mixture.
Scoop mounds onto parchment-lined sheets.
Bake for 25-30 minutes until golden brown.
Cool completely.

Notes

Use parchment paper to prevent sticking.
Fold gently to keep the mixture airy.
Dip bottoms in chocolate for a fancy variation.