If you’re searching for a treat that’s delightfully chewy, coconutty, and just the right amount of sweet, this Coconut Macaroons Recipe will absolutely steal your heart (and your taste buds). These golden, toasty little bites are everything you want in an easy homemade dessert: simple ingredients, quick prep, and a flavor that never fails to impress. Whether you dip them in chocolate, keep them classic, or add your own twist, this Coconut Macaroons Recipe is destined to become a go-to favorite for holidays, potlucks, or any day you crave a coconut indulgence.
Ingredients You’ll Need
The beauty of this Coconut Macaroons Recipe lies in its short ingredient list—each one plays a starring role in creating those signature chewy centers, crisp edges, and irresistible coconut flavor. Here’s what you’ll need, plus a few helpful tips to make your macaroons truly shine.
- Sweetened Shredded Coconut (14 ounces): This is the heart and soul of the recipe, lending that classic chewy texture and tropical flavor.
- Sweetened Condensed Milk (2/3 cup): Acts as the sweet, sticky binder that holds everything together and ensures every bite is rich and moist.
- Vanilla Extract (1 teaspoon): A splash of vanilla rounds out the flavors and gives the macaroons a warm, bakery-style aroma.
- Egg Whites (2 large): Beaten until stiff, they create lift and lightness, helping the cookies stay tender rather than dense.
- Salt (1/4 teaspoon): Just a pinch balances the sweetness and enhances all the other flavors.
- Semi-Sweet Chocolate (4 ounces, melted, optional): For dipping or drizzling, chocolate adds a luscious finishing touch and takes these macaroons over the top.
How to Make Coconut Macaroons Recipe
Step 1: Prepare the Baking Sheet
Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper; this is key for easy cleanup and prevents sticking, so your macaroons lift off perfectly golden and intact.
Step 2: Mix the Coconut Base
In a large bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla extract. You want to make sure every bit of coconut is coated and evenly mixed, so the flavor and texture are consistent throughout each macaroon.
Step 3: Whip the Egg Whites
In a separate clean bowl, add the egg whites and salt. Using a hand mixer or stand mixer, beat until stiff peaks form. This step is what gives the Coconut Macaroons Recipe their airy, cloud-like centers, so don’t skip it!
Step 4: Fold and Combine
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate them. Use a spatula and a light hand—this ensures your macaroons bake up with that perfect chewy-meets-fluffy texture.
Step 5: Scoop and Shape
With a tablespoon or small cookie scoop, drop mounds of the mixture onto your prepared baking sheet. Leave about an inch between each so they have room to brown and crisp up around the edges.
Step 6: Bake to Golden Perfection
Bake for 20 to 25 minutes, or until the Coconut Macaroons Recipe turns golden brown on the edges and lightly toasted on top. Keep an eye on them towards the end—everyone’s oven is a little different, and you want them just right!
Step 7: Cool and Add Chocolate (Optional)
Let the macaroons cool completely on the baking sheet—they’ll firm up as they cool. If you’re feeling fancy, dip the bottoms in melted chocolate or drizzle it over the tops, then set them on fresh parchment paper until the chocolate hardens.
How to Serve Coconut Macaroons Recipe
Garnishes
A sprinkle of flaky sea salt on the chocolate, a dusting of powdered sugar, or even a few toasted coconut flakes on top can make your Coconut Macaroons Recipe look as stunning as they taste. Don’t be afraid to get creative with your garnishes!
Side Dishes
While these macaroons shine all on their own, they’re wonderful alongside a fresh fruit platter, a scoop of vanilla ice cream, or even paired with a creamy coffee or chai latte for a cozy afternoon treat.
Creative Ways to Present
Stack them in a pyramid on a pretty cake stand, tuck them into colorful cupcake liners, or wrap them up in cellophane bags with a ribbon for a charming homemade gift. Presentation makes the Coconut Macaroons Recipe feel extra special, whether it’s for a holiday table or a sweet surprise for a friend.
Make Ahead and Storage
Storing Leftovers
Once your macaroons are completely cooled, store them in an airtight container at room temperature for up to 5 days. They stay chewy and delicious, making them perfect to bake ahead for gatherings or just to have a little treat on hand.
Freezing
These cookies freeze beautifully! Place cooled macaroons in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll keep their flavor and texture for up to 2 months—just thaw at room temperature when you’re ready to enjoy.
Reheating
If you prefer your Coconut Macaroons Recipe slightly warm or want to refresh them after storage, pop them on a baking sheet and heat in a 300°F oven for 4–5 minutes. This perks them up and brings back that just-baked aroma.
FAQs
Can I use unsweetened coconut instead of sweetened?
You can substitute unsweetened shredded coconut, but the texture will be a little drier and less sweet. If you go this route, consider adding a bit more condensed milk or a spoonful of sugar to balance things out.
Why do my macaroons spread out too much when baking?
If your macaroons are spreading, the mixture may be too wet or the egg whites weren’t beaten to stiff peaks. Make sure to fold the egg whites gently and use a cookie scoop for uniform size.
Can I make these gluten-free?
Absolutely! The Coconut Macaroons Recipe is naturally gluten-free as written, so it’s a wonderful option for those avoiding wheat or gluten in their diet.
How do I know when the macaroons are done baking?
Look for golden brown edges and lightly toasted tops. The cookies should feel set and lift easily off the parchment when cooled. If they’re still sticky or pale, give them a few more minutes in the oven.
What other flavors can I add?
Try a splash of almond extract for extra depth, or fold in chopped dried pineapple or mini chocolate chips for a fun twist. The Coconut Macaroons Recipe is super adaptable to your favorite add-ins!
Final Thoughts
If you’re craving a treat that’s incredibly easy, crowd-pleasing, and bursting with coconut flavor, give this Coconut Macaroons Recipe a try. It’s one of those desserts that feels special no matter the occasion, and once you taste that chewy, toasty goodness, you’ll find every excuse to bake another batch!
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Coconut Macaroons Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American, Jewish
- Diet: Vegetarian
Description
Deliciously chewy and golden coconut macaroons made with shredded coconut, sweetened condensed milk, and a hint of vanilla. These gluten-free treats are easy to make and perfect as a sweet snack or dessert, with an optional chocolate dip or drizzle for an indulgent touch.
Ingredients
Main Ingredients
- 14 ounces sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Optional Chocolate Topping
- 4 ounces semi-sweet chocolate, melted (for dipping or drizzling)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent the macaroons from sticking during baking.
- Mix Coconut Base: In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract until the mixture is thoroughly mixed and sticky.
- Beat Egg Whites: In a separate bowl, whisk the egg whites and salt together until stiff peaks form. This will add lightness and structure to the macaroons.
- Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites. Mix until just combined for a fluffy texture.
- Shape Macaroons: Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the parchment-lined baking sheet, spacing each about 1 inch apart to allow for slight spreading.
- Bake: Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the edges of the macaroons turn golden brown and the tops are lightly toasted.
- Cool: Remove the macaroons from the oven and let them cool completely on the baking sheet to set properly.
- Chocolate Finish (Optional): Once cooled, you can dip the bottom of each macaroon in melted semi-sweet chocolate or drizzle the chocolate over the tops. Place them back on parchment paper until the chocolate hardens.
Notes
- Add 1/4 teaspoon almond extract or 1/2 cup chopped dried pineapple for a more tropical flavor.
- Store macaroons in an airtight container at room temperature for up to 5 days.
- Macaroons can be frozen for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 macaroon
- Calories: 130
- Sugar: 13 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
