Coconut Macaroons

These Coconut Macaroons are chewy on the inside, crisp on the outside, and bursting with coconut flavor. I like how they’re naturally sweet, simple to make, and even better when dipped in a little chocolate. They’re perfect for holidays, cookie trays, or whenever I’m craving a quick homemade treat.

Why You’ll Love This Recipe

I love this recipe because it’s easy, requires minimal ingredients, and always turns out delicious. I don’t need fancy equipment or long prep time, just a bowl and a baking sheet. I also like how versatile these macaroons are I can enjoy them plain, dip them in chocolate, or even drizzle chocolate on top for a bakery-style finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14 oz (397 g) sweetened shredded coconut
¾ cup (175 ml) sweetened condensed milk (please note that you will not use the whole can of condensed milk)
1 teaspoon vanilla extract
¼ teaspoon coconut extract optional
¼ teaspoon salt
2 large egg whites room temperature preferred
4 oz (113 g) chocolate optional, semisweet or dark baking bar (chopped, melting wafers, or chocolate chips will work here)

Directions

1. I preheat the oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, I combine the shredded coconut, condensed milk, vanilla extract, coconut extract if using, and salt.
3. In a separate bowl, I beat the egg whites until stiff peaks form.
4. I gently fold the egg whites into the coconut mixture until just combined.
5. Using a cookie scoop or spoon, I drop mounds of the mixture onto the prepared baking sheet.
6. I bake for 18–22 minutes, or until the edges are golden brown.
7. If I’m adding chocolate, I melt it and dip the bottoms of the cooled macaroons, then let them set on parchment.

Servings and Timing

This recipe makes about 20 macaroons. It usually takes me 15 minutes to prepare and 20 minutes to bake, so I have them ready in around 35 minutes.

Variations

I sometimes drizzle melted chocolate over the tops instead of dipping the bottoms. For a fun twist, I like to add a handful of mini chocolate chips to the batter. If I want a tropical variation, I mix in a bit of lime zest or dried pineapple.

Storage/Reheating

I keep macaroons in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. They also freeze well I store them in a freezer-safe container for up to 3 months and let them thaw at room temperature before serving. I don’t reheat them since they’re best enjoyed at room temperature.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but I prefer sweetened because it gives the right texture and flavor balance.

Do I need to beat the egg whites separately?

Yes, whipping them gives the macaroons their light and chewy texture.

Can I skip the chocolate?

Yes, they’re delicious plain, but the chocolate adds a nice finishing touch.

Why are my macaroons spreading too much?

I make sure my egg whites are whipped properly and my mixture isn’t too wet.

Can I use a hand mixer to beat the egg whites?

Yes, that’s the easiest way to get stiff peaks.

How do I know when they’re done baking?

I look for lightly golden edges and bottoms, with a set but chewy center.

Can I use white chocolate for dipping?

Yes, but I prefer semisweet or dark chocolate to balance the sweetness.

Can I make them smaller for bite-sized treats?

Yes, I just reduce the baking time slightly.

Do macaroons need refrigeration?

Not always, but I refrigerate them if I want them to last longer.

Can I make these gluten-free?

Yes, these macaroons are naturally gluten-free as written.

Conclusion

These Coconut Macaroons are chewy, sweet, and irresistible, especially with a touch of chocolate. I like how they’re quick to make yet feel special enough for any occasion. Whether I serve them at a holiday gathering or keep them as an everyday treat, they’re always a hit.

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