Go Back
–+ servings
Coconut Macaroons

Coconut Macaroons

iamwinfred
These golden, crispy-on-the-outside, chewy-on-the-inside Coconut Macaroons require just a handful of ingredients and minimal effort. Naturally gluten-free and ready in under 30 minutes, they're perfect for lazy weekend baking, last-minute gatherings, or an afternoon treat alongside your coffee. Dip them in dark chocolate for extra indulgence — either way, they taste like they came straight from a bakery.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 95 kcal

Equipment

  • Mixing bowls One large bowl for combining ingredients, one separate bowl for egg whites
  • Baking sheet
  • Parchment paper Prevents sticking and makes cleanup easier
  • Cookie scoop Medium size; ensures uniform cookies for even baking (optional)
  • Whisk or fork For beating egg whites
  • Spatula or large spoon For mixing and folding ingredients
  • Cooling rack Allows air circulation as cookies cool

Ingredients
  

  • 3 cups sweetened shredded coconut about 240g; Baker's Angel Flake recommended
  • 3/4 cup sweetened condensed milk about 210g; or use coconut condensed milk for dairy-free
  • 2 large egg whites room temperature for best volume
  • 1 tsp vanilla extract pure vanilla extract recommended
  • 1/4 tsp salt

Optional Chocolate Dip

  • 1 cup dark chocolate chips about 170g; for dipping or drizzling (optional)

Instructions
 

  • Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper, ensuring it covers the entire surface.
  • In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt, stirring until the coconut is fully coated and the mixture holds together when pressed.
  • In a separate clean bowl, whisk the egg whites for 2–3 minutes until foamy and roughly doubled in volume — stiff peaks are not needed.
  • Gently fold the beaten egg whites into the coconut mixture until evenly combined with no visible streaks; the mixture should be thick but scoopable.
  • Scoop mounds of the mixture onto the prepared baking sheet about 2 inches apart, then press gently to compact each mound so it holds together during baking.
  • Bake for 18–22 minutes, checking after 15 minutes, until the edges and tops are golden brown; the macaroons will feel slightly soft but will firm up as they cool.
  • Let the macaroons cool on the pan for 5 minutes, then transfer to a cooling rack and cool completely, about 15–20 minutes.
  • Melt chocolate chips according to package directions, then dip the bottom of each cooled macaroon or drizzle chocolate over the tops; place on parchment and allow the chocolate to set completely before storing.

Notes

  • Room temperature egg whites: They whip to greater volume at room temperature, giving macaroons a better texture and hold.
  • Don't skip parchment paper: Macaroons will stick to an unlined baking sheet — parchment is essential for easy removal.
  • Pack tightly when shaping: Press the coconut mixture firmly into each mound so macaroons don't fall apart during or after baking.
  • Watch the oven closely: Coconut can go from golden to burnt quickly — check frequently in the last few minutes of baking.
  • Unsweetened coconut swap: If using unsweetened shredded coconut, add about ⅓ cup (65g) of granulated sugar to compensate for sweetness.
  • Dairy-free option: Substitute coconut condensed milk for regular sweetened condensed milk for a fully dairy-free treat.
  • Flavor variations: Try adding 1 tbsp lemon or lime zest, ½ cup mini chocolate chips, ⅓ cup dried cranberries, or 1 tbsp instant espresso powder for different flavor profiles.
  • Toast for deeper flavor: Lightly toast the shredded coconut in a 325°F oven for 5 minutes before mixing for a nuttier, richer taste.
  • Storage: Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Place parchment between layers to prevent sticking.
  • Restore crispness: If macaroons soften over time, bake at 300°F (150°C) for 5 minutes to restore their crispy exterior.

Nutrition

Serving: 1cookieCalories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 4.5gCholesterol: 3mgSodium: 45mgPotassium: 60mgFiber: 1gSugar: 11gCalcium: 2mgIron: 2mg
Keyword chewy coconut cookies, chocolate dipped macaroons, coconut macaroons, easy macaroon recipe, gluten free cookies
Tried this recipe?Let us know how it was!