Perfect Coconut Macaroons

macaroons dipped in chocolate and crushed pistachios on cooling rack

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Perfect Coconut Macaroons

These Coconut Macaroons are so easy, only requiring 5 simple ingredients. With a moist and chewy inside and toasty outside, they are completely irresistible!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: coconut macaroons, macaroons

Servings:

Ingredients

14 oz. sweetened coconut flakes pulsed in a food processor, do not use unsweetened
¾ cup + 2 tbsp sweetened condensed milk NOT evaporated milk
1 tsp vanilla extract
2 large egg whites room temperature
¼ tsp salt
¾ cup dark chocolate morsels melted (optional)
⅓ cup finely ground pistachios (optional)

Instructions

Preheat oven to 325°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 clean, dry, and residue-free 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 1½ tbsp-sized cookie scoop, scoop mixture into balls and place onto prepared cookie sheet, at least 1-2" apart. (The mixture will be very sticky! If necessary, it's okay to get your hands a little wet 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!) Do not overbake.
Let macaroons cool on the pans for a couple of 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 the remaining macaroons. Eat and enjoy!

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