Classic Coconut Macaroons

This post may contain affiliate sales links. Please read my disclosure policy.

This easy Coconut Macaroons Recipe is perfectly soft and chewy on the inside while crisp and toasty on the outside. Chocolate is optional.

Coconut Macaroons are essentially a 5 ingredient cookie recipe that tastes delicious plain but downright divine dipped in chocolate. Perfect for making ahead of time and giving out as presents or freezing them so you always have some on hand. If you’re a coconut lover, all aboard!

Coconut Macaroons

Coconut Macaroons Recipe

As mentioned above this recipe calls for only 5 ingredients to make sweet little coconut macaroons that’ll brighten your day. Here’s what you’ll need.

  • Sweetened Shredded Coconut – this is the main star to this recipe. For best results, make sure you have a fresh bag! This recipe works best with sweetened coconut, not to be confused with unsweetened.
  • Sweetened Condensed Milk – for that moist inside texture and sweetness.
  • Vanilla Extract – for flavoring.
  • Egg Whites – this is for the structure of the cookie.
  • Salt – to balance out all the sweet, a little salt is needed.

Pouring Sweetened Condensed Milk

How to Make Coconut Macaroons

Yes, you only need 5 ingredients and yes, there are only 5 easy steps for this recipe! Simple is the name of the game:

  1. Preheat oven to 350 degrees. Line two light-colored baking sheets with parchment paper and set aside.
  2. In a large bowl, combine coconut, sweetened condensed milk, and vanilla. Set aside.
  3. In a separate bowl, whip egg whites and salt until medium-firm peaks form. Fold egg whites into the coconut mixture until incorporated well.
  4. Drop by the spoonful onto prepared baking sheets. (I used a tablespoon-size cookie scoop). Bake 20-25 minutes or until bottoms and tops are golden brown.
  5. Cool coconut macaroons completely and store in airtight containers for up to 3 days.

Egg Whites in Coconut Mixture

Dip in Chocolate

Coconut Macaroons are heavenly by themselves but a lot of people love them dipped in chocolate. So this is an optional step but have fun with it! Try dipping in dark, milk or white chocolate for different flavor combos.

  1. Simply melt 1 cup of chopped chocolate with about 1 teaspoon of shortening in a microwave-safe bowl at half power, stopping to stir at 30-second intervals, until smooth.
  2. Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets. (wax paper also works well here too.)
  3. Once done dipping place the baking sheet in the fridge to allow the chocolate to set, about 10 minutes.

How to Make Coconut Macaroons

How to Freeze

Yes, Coconut Macaroons can be frozen to keep them fresh even longer!

Let the cookies cool completely, then stack in a freezer-friendly airtight container, separating each layer with a sheet of parchment paper. Freeze for up to three months! Then when ready to eat, remove the macaroons from the container and let them come to room temperature.

Coconut Macaroons Recipe

More Coconut Recipes to Love!

Easy Coconut Macaroons Recipe

This easy Coconut Macaroons Recipe is perfectly soft and chewy on the inside while crisp and toasty on the outside. Chocolate is optional.
servings 32 cookies
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

  • 14 oz sweetened shredded coconut two 7 oz. bags
  • 14 oz sweetened condensed milk 1 can
  • 1 teaspoon vanilla extract
  • 2 large egg whites at room temperature
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Line two light-colored baking sheets with parchment paper and set aside.
  • In a large bowl, combine coconut, sweetened condensed milk, and vanilla. Set aside.
  • In a separate bowl, whip egg whites and salt until medium-firm peaks form. Fold egg whites into the coconut mixture until incorporated well.
  • Drop by the spoonful onto prepared baking sheets. (I used a tablespoon-size cookie scoop). Bake 20-25 minutes or until bottoms and tops are golden brown.
  • Cool completely and store in airtight containers for up to 3 days.

Nutrition

Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 70mg | Potassium: 91mg | Fiber: 1g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Course: Cookies, Dessert
Cuisine: Italian
Keyword: coconut macaroons, coconut macaroons recipe, how to make coconut macaroons
Polaroid photo of granola bars

Never Miss a Recipe!

Join thousands of readers & get easy recipes via email for FREE!

Share a Comment

Your email address will not be published.

Recipe Rating




2 Responses
  1. Hannah

    I live in Australia and sweetened coconut is not really a thing here. I’ve always found that unsweetened coconut is fine in macaroons because there’s enough sweetness in sweetened condensed milk.

  2. Jayne

    Hi Lauren have tried this recipe as it one of my favourite treats easy recipe to follow love that it’s only 5 ingredients take care stay safe