You are in for a treat with these tasty coconut macaroons! Each bite is absolutely buttery and filled with coconut goodness, you won’t be able to stop at just one. All you need are six ingredients that you may already have in your pantry! They keep really well so they’re great to make ahead of time or as a gift to friends and family.
These cookies come together quickly as they don’t require any chilling before baking and only need around 20 minutes in the oven. While they’re technically cookies, they taste just like an Almond Joy or Mounds candy bar. The middles of the macaroons are so moist and chewy making them utterly addicting. If you’re a huge fan of coconut, then try my coconut cream pie recipe, coconut cookies, or Italian cream cake recipe next!
What You Need to Make This Recipe
Coconut flakes — make sure to get the sweetened coconut flakes and not the unsweetened ones. Unsweetened coconut flakes do not have the same texture or flavor, leading to the macaroons falling apart.
Sweetened condensed milk — make sure to grab the correct can. You can usually find sweetened condensed milk beside evaporated milk, but they are not the same. Using evaporated milk will lead to the macaroons being runny.
Egg whites — using just egg whites will give the coconut macaroons a light yet chewy texture that isn’t too sweet or dense.
Chocolate chips — if you do not have high-quality chocolate chips, then I recommend chopping high-quality pure chocolate baking bars. Low-quality chocolate chips have stabilizers that help them keep their shape as the chips bake, so they do not melt as smoothly for dipping. I use semi-sweet chocolate, but you can also use dark chocolate.
How to Make Coconut Macaroons
1. In a large bowl, stir together the coconut, condensed milk, vanilla extract, and salt.
2. In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes.
3. Fold the egg whites into the coconut mixture.
4. Using a 1 ½-tablespoon ice cream scoop, scoop the cookie batter onto the lined baking sheets, spacing about 1 inch apart.
5. Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the cookie sheet.
6. Melt the chocolate chips in the microwave and then dip the bottom of the warm cookies in the chocolate. Place back on the lined cookie sheets and let cool completely at room temperature.
Pro Tips for Making This Recipe
- Eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
- Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
- Avoid over-baking the macaroons as it will dry them out and make them crumbly.
- When folding the egg whites with the coconut mixture, do so gently, so egg whites do not deflate.
- Always use parchment paper or a silicone liner for the baking sheets, as the bottoms will get too brown without it.
- Using a cookie scoop to portion the coconut macaroons will help them be uniform and bake evenly.
- This coconut macaroon recipe makes a delightfully textured macaroon but doesn’t use the whole can of sweetened condensed milk. If you prefer a gooey macaroon, you can use the whole can. However, the cookies will spread a bit more at the base and may get darker in color on the bottom.
- Toast the coconut just slightly before mixing the batter for more coconut flavor.
- Instead of dipping the coconut macaroons in the chocolate, you can drizzle them over the top instead.
Frequently Asked Questions
What’s the difference between a macaroon and a macaron?
Macarons and macaroons may seem similar, but they are entirely different. You make macaroons with coconut, and they are chewy and shaped in little mounds. A French macaron is a meringue-based French sandwich cookie made with almond flour and usually sandwiched with buttercream.
Why are my macaroons flat? Why did they spread?
If your macaroons are flat or spread while baking and you have measured everything accurately, your egg whites may not have been beaten enough. Another error may be the white eggs deflated while mixing the ingredients together, or you have over-mixed the mixture.
How do I store these cookies? How long do they last?
You can keep the coconut macaroons at room temperature in an airtight container for up to 7 days.
Can I freeze these cookies?
You can freeze the macaroons for up to 3 months. Transfer them to a freezer-safe bag or container with a layer of parchment paper in between so they don’t stick. When ready to enjoy, let them sit at room temperature to soften before enjoying.
If you love this recipe try these out!
If you’ve tried this Coconut Macaroons recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Coconut Macaroons
Video
Ingredients
- 1 bag sweetened shredded coconut 396g, 14-ounce
- ⅔ cup sweetened condensed milk (160ml)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large egg whites room temperature
- 6 ounces semi-sweet chocolate chips or chopped bars (170g)
Instructions
- Preheat the oven to 325F. Line two rimmed baking sheets with parchment paper.
- In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.
- In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Fold the egg whites into the coconut mixture.
- Using a 1 ½-tablespoon ice cream scoop, scoop the cookie batter onto the lined baking sheets, spacing about 1 inch apart.
- Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan.
- Place the semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 15- to 30-second intervals, stirring between each, until the chocolate is smooth and melted.
- Dip the bottom of the warm cookies in the chocolate. Place back on the lined baking sheets and let cool completely at room temperature. You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired. Cookies can be stored in an airtight container at room temperature for up to 1 week.
Notes
- Eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
- Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
- Avoid over-baking the macaroons as it will dry them out and make them crumbly.
- When folding the egg whites with the coconut mixture, do so gently, so egg whites do not deflate.
- Always use parchment paper or a silicone liner for the baking sheets, as the bottoms will get too brown without it.
- Using a cookie scoop to portion the coconut macaroons will help them be uniform and bake evenly.
- This recipe makes a delightfully textured macaroon but doesn’t use the whole can of sweetened condensed milk. If you prefer a gooey macaroon, you can use the whole can. However, the cookies will spread a bit more at the base and may get darker in color on the bottom.
- Toast the coconut just slightly before mixing the batter for more coconut flavor.
- Instead of dipping the coconut macaroons in the chocolate, you can drizzle them over the top instead.
Made these for my mom for Valentine’s Day. Followed the recipe exactly; turned out great!