Ever craved a sweet treat that’s both impressive and ridiculously simple to make? Coconut macaroons are your answer. These golden-edged, chewy clouds of coconut goodness require just a handful of ingredients and minimal baking skills, yet they deliver maximum flavor impact.
I’ve watched countless friends bite into these treats for the first time, their eyes widening with delight at the contrast between the crispy exterior and the moist, tender center. These are not to be confused with their fancier French cousins (macarons) – these unpretentious little mounds of sweetened coconut have a rustic charm all their own. They’re the perfect solution when you need something special but don’t have hours to spend in the kitchen.
Why This Recipe is Awesome
What makes these coconut macaroons truly special is their remarkable simplicity-to-payoff ratio.
With just 5-6 basic ingredients, you’ll create cookies that taste like they came from a high-end bakery. The texture is what wins people over – that perfect balance of crispy exterior giving way to a chewy, moist interior that simply melts in your mouth. These little beauties are naturally gluten-free (no flour needed!), making them perfect for friends with dietary restrictions.
They also keep beautifully for days, actually improving in texture after they’ve had time to rest. The condensed milk in this version creates a foolproof batter that’s nearly impossible to mess up, even for first-time bakers. Plus, they’re incredibly versatile – dip them in chocolate, add almond extract, or fold in chopped dried fruit for endless variations on the classic.
Equipment needed: Baking sheet, parchment paper, mixing bowl, measuring cups, cookie scoop or spoon
Coconut Macaroons
Ingredients
- 5 cups sweetened shredded coconut
- 1 14 oz can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar helps stabilize the egg whites
- Optional: 6 oz semi-sweet chocolate chips for dipping
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. This temperature ensures the macaroons brown nicely without burning.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix thoroughly until everything is evenly incorporated and the coconut is completely coated.
- In a separate clean bowl, beat the egg whites and cream of tartar with an electric mixer until firm peaks form – about 2-3 minutes. The whites should be glossy and hold their shape when you lift the beaters.
- Gently fold the beaten egg whites into the coconut mixture using a rubber spatula. Be careful not to deflate the egg whites too much – use a light hand and fold just until combined.
- Using a cookie scoop or two spoons, form mounds of about 1½ tablespoons each onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 15-17 minutes until the tops and edges are golden brown. Rotate the pans halfway through baking for even browning.
- Cool completely on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip the bottoms of cooled macaroons in chocolate and place on parchment paper to set.
Notes
- For the best texture, avoid using fine shredded coconut – the standard baker’s shredded coconut works best.
- Make sure your mixing bowl for the egg whites is completely clean and dry – any grease will prevent them from whipping properly.
- These macaroons actually taste better the next day once the flavors have had time to meld, making them perfect for make-ahead treats.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
- For a tropical twist, substitute 1/2 teaspoon of the vanilla extract with coconut extract.
Calories & Nutritional Info
- Calories: Approximately 145 calories per macaroon (without chocolate)
- Fat: 8g (mostly from coconut)
- Carbohydrates: 17g
- Protein: 2g
- Dietary notes: Naturally gluten-free, contains dairy (condensed milk) and eggs
Common Mistakes to Avoid
- Overbeating the egg whites – Stop when you reach firm peaks; if they look dry or chunky, you’ve gone too far.
- Overbaking the macaroons – They should be golden brown, not dark brown. Overbaking results in dry cookies.
- Using too much condensed milk – This makes the macaroons spread too much and become flat instead of staying in nice mounds.
- Skipping the parchment paper – These cookies tend to stick, even to greased pans.
- Making the mounds too large – This prevents the centers from cooking properly.
Alternatives & Substitutions
- Unsweetened coconut: Can be used instead of sweetened coconut, but add 1/4 cup granulated sugar to the mixture.
- Egg allergy: Replace egg whites with 3 tablespoons aquafaba (liquid from canned chickpeas) whipped to stiff peaks.
- Flavor variations: Add 1/2 cup mini chocolate chips, chopped dried cherries, or finely chopped almonds to the batter.
- Condensed milk alternatives: In a pinch, use 1 cup heavy cream reduced with 1/4 cup sugar, though texture will differ slightly.
- Lower-sugar version: Use unsweetened coconut and replace half the condensed milk with cream cheese for richness without excessive sweetness.
FAQs
Why did my coconut macaroons spread too much?
This usually happens when there’s too much liquid in the batter. Make sure you’re properly measuring the condensed milk and that your egg whites are beaten to firm peaks. Also, refrigerating the batter for 30 minutes before scooping can help maintain their shape.
Can I freeze coconut macaroons?
Absolutely! They freeze beautifully for up to 3 months. Place them in an airtight container with parchment between layers. Thaw at room temperature for about an hour before serving.
How do I know when my macaroons are done baking?
Look for golden brown edges and tops. The exteriors should feel set when lightly touched, but the centers will still be soft. They’ll firm up as they cool, so don’t overbake them looking for a completely firm cookie.
Why do I need to whip the egg whites separately?
Whipped egg whites add structure and lightness to the macaroons. Without them, your cookies would be dense and flat rather than light and mounded. The air bubbles in whipped whites expand during baking, creating that perfect texture.
Can I make these dairy-free?
Yes! Replace the sweetened condensed milk with cream of coconut (not coconut cream) for a dairy-free version with a more pronounced coconut flavor. The texture will be slightly different but still delicious.
Final Thoughts
Coconut macaroons are proof that sometimes the simplest recipes yield the most satisfying results. Whether you’re a novice baker or a seasoned pro, these chewy little clouds of coconut goodness deliver impressive flavor with minimal effort. Don’t be surprised if they become your go-to treat for gatherings, gifts, or simply treating yourself to something special midweek. The hardest part might just be stopping at one!
