If you’re in search of a treat that’s truly special, look no further than Coconut Macaroons. These are the ultimate celebration of coconut in dessert form: sweet, delightfully chewy on the inside, perfectly golden on the outside, and blissfully easy to make. Whether you want to serve them for a festive gathering, share them as edible gifts, or treat yourself to a little afternoon indulgence, Coconut Macaroons are always a hit. Their naturally gluten-free nature just adds to their charm, making them a dessert for all to enjoy.

Ingredients You’ll Need

Part of the magic behind Coconut Macaroons is their short, ultra-simple ingredient list. Each item plays a starring role, from the sweet coconut flakes to the creamy condensed milk, all the way to a whisper of vanilla. Don’t skip a thing — together, they create the irresistible texture and flavor macaroons are known for.

4 cups sweetened shredded coconut: This is the heart and soul of Coconut Macaroons, providing their signature chewy texture and toasty coconut flavor.
1 can (14 ounces) sweetened condensed milk: Adds rich sweetness and binds the ingredients without making the mixture too wet.
1 teaspoon vanilla extract: Enhances aroma and brings out the sweetness of the coconut with a lovely, warm note.
2 large egg whites: Whipped to stiff peaks, they give your macaroons lightness and help everything hold together.
1/4 teaspoon salt: Just a pinch balances the sweetness and brings all the flavors into harmony.

How to Make Coconut Macaroons

Step 1: Preheat and Prepare

To start, preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper. This simple step ensures your Coconut Macaroons won’t stick and helps them achieve that perfect golden underside.

Step 2: Mix the Coconut Base

In a big mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the coconut is evenly coated and every fleck shimmers with sweetness and vanilla aroma. This mixture is thick and a little sticky — exactly what you want!

Step 3: Whip Egg Whites

Next, in a separate clean bowl, add your egg whites and salt. Using a hand mixer or a stand mixer, whip them until stiff peaks form. This means the egg whites will stand up tall when you lift the beaters, adding airy lift and keeping those Coconut Macaroons tender.

Step 4: Fold the Mixtures Together

Gently fold the whipped egg whites into the coconut mixture. Use a spatula and light strokes — you want to keep as much fluffiness as possible. The final batter will be thick but much lighter from the egg whites.

Step 5: Scoop and Shape

Using a tablespoon or a small cookie scoop, drop generous mounds of the macaroon mixture onto your prepared baking sheet. Leave about an inch between each macaroon to give them a little room to puff up and brown.

Step 6: Bake and Cool

Slide the tray into the oven and bake for 20 to 25 minutes, until your Coconut Macaroons are gorgeously golden on top and around the edges. Don’t forget to cool them completely on a wire rack — this is the secret to perfectly chewy centers and crisp, toasty exteriors.

How to Serve Coconut Macaroons

Garnishes

One of my favorite ways to finish Coconut Macaroons is by dipping the bottoms in melted semi-sweet chocolate — just let them cool after baking, then give each a little chocolate “shoe” for extra flair. You can also drizzle with white chocolate or sprinkle with extra coconut flakes before the chocolate hardens for a festive touch.

Side Dishes

Coconut Macaroons are wonderful all by themselves, but you can pair them with other light desserts for an irresistible spread. Try serving with fresh berries, a fruit salad, or alongside lemon bars for a tangy contrast. They also pair beautifully with an afternoon coffee or a creamy cup of tea.

Creative Ways to Present

Get creative and stack your Coconut Macaroons into a pyramid for a centerpiece, or tuck them into decorative boxes with a ribbon for a homemade gift. You can even nestle them into mini cupcake liners for a touch of elegance, especially for holidays or parties — they always disappear quickly!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Coconut Macaroons tasting bakery-fresh by storing them in an airtight container at room temperature. They’ll stay perfectly chewy for up to 5 days (if they last that long — they tend to vanish!).

Freezing

Coconut Macaroons freeze exceptionally well. Place cooled macaroons in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to 2 months; just bring to room temperature before enjoying.

Reheating

If you want to recapture that just-baked taste and texture, pop Coconut Macaroons in a preheated 300°F oven for about 3–5 minutes. This little trick refreshes their crisp edges and warm coconutty centers beautifully.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Absolutely! Unsweetened coconut works well, but the finished macaroons will be a little less sweet and possibly drier. You may want to add a tablespoon of extra condensed milk to keep things moist.

Why do my Coconut Macaroons spread out too much?

If your macaroons spread, the mixture may have too much moisture or the egg whites weren’t whipped to stiff peaks. Always drain any excess liquid from your coconut and make sure those egg whites are nice and fluffy before folding them in.

Can I make Coconut Macaroons without eggs?

It’s possible to make them egg-free by using aquafaba (the liquid from canned chickpeas) whipped to stiff peaks in place of the egg whites. The texture will be a little different but still delicious and chewy!

How do I know when Coconut Macaroons are done baking?

Look for an even golden color on the tops and edges. They’re ready when they feel set and lift off the parchment paper easily. A few extra minutes may be needed depending on your oven and the size of the mounds.

Can I add other flavors or mix-ins?

Definitely! Try folding in mini chocolate chips, finely chopped dried fruit, or a touch of almond extract with the vanilla. Just keep mix-ins small and don’t overload the batter, so the Coconut Macaroons maintain their classic texture.

Final Thoughts

Coconut Macaroons are the kind of treat that never fails to put a smile on people’s faces. Whether you dip them in chocolate, serve them as-is, or make them ahead for a holiday spread, every bite is pure coconut joy. Don’t hesitate to gather your ingredients and make these soon — you’re in for a delicious, crowd-pleasing experience!

Coconut Macaroons Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: About 24 macaroons 1x
Diet: Gluten-Free, Vegetarian

Print Recipe

Description

Learn how to make delicious coconut macaroons with this easy recipe. These sweet, chewy treats are perfect for any occasion!

Ingredients

Scale

Main Ingredients:

4 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract

For Meringue:

2 large egg whites
1/4 teaspoon salt

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Mix coconut mixture: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract until fully mixed.
Whip egg whites: In a separate bowl, whisk egg whites with salt until stiff peaks form.
Combine mixtures: Gently fold the whipped egg whites into the coconut mixture.
Bake: Using a tablespoon or small scoop, drop mounds of the mixture onto the prepared baking sheet. Bake for 20–25 minutes or until golden brown.
Cool and serve: Allow the macaroons to cool on a wire rack before serving or dipping in chocolate if desired.

Notes

For chocolate-dipped macaroons, melt semi-sweet chocolate and dip the bottoms once cooled.
Ensure egg whites are whipped to stiff peaks for a light texture.
Store macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Dessert
Method: Baking
Cuisine: American/French