These Coconut Macaroons are so easy, only requiring 5 simple ingredients. With a moist and chewy inside and toasty outside, they are completely irresistible!
Good coconut macaroons will send any coconut lover into a frenzy. Little mounds of deliciousness that taste like the inside of an Almond Joy or Mounds Bar!
They are a favorite for anyone observing Passover, those who need to avoid flour (because they are naturally gluten free cookies), or anyone who just loves sweets.
If you’ve got some sweetened shredded coconut, sweetened condensed milk, eggs, vanilla, and salt in your kitchen, then you are only 30 minutes away from one of the best treats!
Macaroons vs Macarons
Macaroons and Macarons may seem similar in pronunciation and spelling, but they are completely different cookies.
A macaroon (this recipe) is coconut based, usually shaped in little mounds and have a chewy texture. They are crazy easy to make! A macaron, on the other hand, is meringue based. They are a delicate French sandwich cookie made with almond flour, usually made in a variety of colors and flavors, and require some finesse.
Tips for Perfect Coconut Macaroons
When done right a coconut macaroon is moist, light, and chewy. When don’t wrong, they’re dry and crumbly.
- Sweetened coconut flakes are needed for Macaroons. Unsweetened won’t cut it, sorry!
- Pulse the coconut in a food processor a few times. This helps break down the flakes and create a more compact cookie.
- Make sure you only use egg whites. No remnants of egg yolks at all! Egg whites are important in this recipe – they add moisture to the macaroons and provide structure.
- Bowls used for the egg whites should be completely clean, dry, and residue-free. Otherwise the egg whites might not reach stiff peaks.
- Whip those egg whites to stiff peaks. If the egg whites are not beaten until stiff, the macaroons will be runny.
- You need sweetened condensed milk for this recipe. Sweetened condensed milk and evaporated milk are not the same thing – don’t try and substitute or you’ll have a soupy mess.
- Use the proper amount of sweetened condensed milk. You will need 3/4 cup + 2 tablespoons for this recipe, not a full cup.
- Use a cookie scoop. This helps with uniformity and ensures that all the cookies bake at the same rate. (A medium cookie scoop that gives you 1 1/2 tablespoons of the mixture is what you want.)
- Pack the mixture in the cookie scoop. This will give you a tighter cookie.
- Line your baking sheets with parchment paper, not wax paper. The macaroons will stick to wax paper.
- Avoid over-baking, or you’ll end up with dry, crumbly cookies.
There are so many ways you can tweak and dress up macaroon cookies!
- Toast the coconut just slightly before adding it to the egg whites, for an even deeper coconut flavor.
- Gently fold into the batter 1/2 cup of finely diced dried fruit, rainbow sprinkles, mini chocolate chips, or nuts.
- Drizzle melted chocolate over the cooled macaroons.
- Dip them in white or dark chocolate, then in ground up nuts (as pictured!)
How To Store Coconut Macaroons
Macaroons store really well! They are best kept at room temperature in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days.)
They may also be individually wrapped (after baking and cooling completely) and frozen in an airtight container (separating layers with parchment paper) for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature.
If you love coconut like we do, you’ll love these other recipes!
How to Make This Coconut Macaroons Recipe
Perfect Coconut Macaroons
- 14 ounces sweetened coconut flakes
- 3/4 cup + 2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites , room temperature
- 1/4 teaspoon salt
- 3/4 cup dark chocolate morsels , melted (optional)
- 1/3 cup finely ground pistachios (optional)
- Preheat oven to 325 degrees F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a large bowl, stir together coconut flakes, condensed milk, and vanilla until well combined.
- In a separate bowl combine the egg whites and salt. Using an electric mixer, beat until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until completely combined.
- Using a 1 1/2 tablespoon-sized cookie scoop, scoop mixture into balls and place onto prepared cookie sheet, at least 1-2 inches apart. (The mixture will be very sticky! If necessary, it's okay to get your hands a little wet in order to shape the balls.)
- Bake for about 23-25 minutes or until tops are just beginning to turn golden brown, rotating pans halfway through. (All ovens run differently, so keep an eye on them!)
- Let macaroons cool on the pans for a couple minutes, then transfer to a wire rack to cool completely.
- IF you are dipping them in melted chocolate, make sure they are completely cooled. Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Place back on the baking sheet to set. Repeat with remaining macaroons.
- Macaroons are best kept at room temperature in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days.) They may also be individually wrapped (after baking and cooling completely) and frozen in an airtight container (separating layers with parchment paper) for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature.
- For tips on making sure these macaroons turn out perfectly, and for recipe variations, please refer to the full article.