Coconut Macaroons
Chewy coconut macaroons — sweetened shredded coconut bound with egg whites and condensed milk, baked until golden. Naturally gluten-free. The simplest cookie to make, addictively snackable. Often dipped in dark chocolate for extra indulgence.
Prep Time
24 min
Cook Time
22 min
Servings
2
Calories
589 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Coconut½ cup
- Sugar¼ cup
- Egg Whites1 ½
- Butter¼ cup
- Vanilla Extract½ tsp
- Milk½ cup
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Coconut0.5 cup
- Sugar0.25 cup
- Egg Whites1.5
- Butter0.25 cup
- Vanilla Extract0.5 tsp
- Milk0.5 cup
Instructions
- 1
Heat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine 3 cups of sweetened shredded coconut (or 4 cups if using unsweetened), ⅔ cup sweetened condensed milk, 2 egg whites, 1 teaspoon vanilla extract, ¼ teaspoon salt, and ¼ teaspoon almond extract (optional but recommended).
- 3
Mix thoroughly with a spoon until the coconut is fully coated and the mixture holds together when squeezed.
- 4
Use a small ice cream scoop or 2 tablespoons to portion the mixture onto the parchment, spacing 1 inch apart. You should get about 18-20 macaroons. Shape into mounds with your fingers, pressing slightly to compact.
- 5
Bake 18-22 minutes until the tops and edges are deep golden brown. The contrast between golden exterior and white interior is the goal.
- 6
Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Optional: dip the bottoms (or drizzle the tops) in melted dark chocolate, then refrigerate to set. Store in an airtight container for up to 1 week.
Watch how to make Coconut Macaroons
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💡 Expert Tips
- 1.Sweetened coconut for proper texture. Unsweetened works but needs more condensed milk. Sweetened is what gives that classic macaroon character.
- 2.Use a scoop. Uniform size means even baking. Hand-shaped macaroons have different sizes that cook unevenly.
- 3.Shape compact. Loose mounds fall apart. Press gently to compact when shaping.
- 4.Dark golden brown is the goal. Pale macaroons taste raw. Properly browned ones have the right caramelized flavor.
🔬 Why It Works
Coconut macaroons depend on the right ratio of coconut to binder (condensed milk + egg whites). Too much binder = wet sticky cookies; too little = falls apart. The 3:⅔:2 ratio (coconut:milk:eggs) is the sweet spot. Almond extract is the unsung hero — even ¼ teaspoon adds aromatic depth that pairs beautifully with coconut. The golden-brown exterior provides caramelized flavor that contrasts the soft chewy interior.
Frequently Asked Questions
Macaroon vs macaron?▾
Can I make these without eggs?▾
How long do they keep?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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