Craving a sweet, satisfying treat that’s a breeze to make? Look no further than this classic coconut macaroons recipe. These delightful cookies boast a wonderfully chewy interior and a beautifully golden exterior, infused with the irresistible flavor of toasted coconut. They are incredibly simple to prepare, making them perfect for bakers of any skill level, whether you are a novice or an experienced chef. Enjoy them plain for a pure taste, or elevate your coconut macaroons with a decadent chocolate dip for an extra special touch. You’ll love how quickly these come together.
In our Santa Fe kitchen, baking is often a joyful mix of chaos and fun. Our six-year-old, Liam, proudly serves as the “official scooper,” while our dog, Coco, patiently waits nearby for any dropped crumbs. On days like these, we reach for this recipe because it’s fast, foolproof, and always puts smiles on our faces. These cookies are ready in under 30 minutes and make the perfect sweet bite for any moment.
Table of Contents
Why You’ll Love These Coconut Macaroons Recipe
Here’s why this coconut macaroons recipe has a permanent spot in our family recipe box.
- Pure Comfort & Texture: First and foremost, they offer a perfect balance of textures. The crisp, slightly caramelized edges give way to a delightfully chewy center, making every bite a truly satisfying experience.
- Incredibly Quick & Easy: As busy parents, what we really love is how quick and easy they are to whip up. This is our “emergency dessert” for last-minute school bake sales or when a sudden craving strikes, using only basic pantry ingredients.
- Perfect for Gifting & Sharing: We love packing these up for holiday platters or as thoughtful homemade gifts for friends and family. They always bring a smile.
- Wonderfully Forgiving (Our Favorite Part!): Unlike their delicate, often temperamental French cousins (which Andre and I have definitely failed at more than once!), these macaroons are wonderfully straightforward. They are the definition of “real life” baking, delivering a huge flavor impact from such simple components!
Ingredients
To create these simply irresistible coconut macaroons, you’ll need a handful of accessible and quality ingredients. Gather your 14-ounce bag of sweetened flaked coconut, such as Baker’s Angel Flake, which provides the quintessential texture and sweetness. You’ll also require ⅞ cup of sweetened condensed milk, a vital binding and sweetening agent. For aromatic depth, include 1 teaspoon of pure vanilla extract. Two large egg whites are essential for providing structure and lift, balanced with ¼ teaspoon of salt to enhance and round out all the flavors. For an optional, luxurious finish, have 4 ounces of best-quality semi-sweet chocolate, chopped and ready.
- Coconut: Use sweetened flaked coconut for the best texture. Unsweetened coconut will make the cookies dry.
- Condensed milk: Measure precisely. Too much makes cookies spread; too little makes them crumbly.
- Egg whites: Room temperature whites whip faster and hold more air, giving your cookies a better rise.
- Flavor options: Add a pinch of almond extract or citrus zest for a flavor twist.
Equipment
You’ll need:
- Medium mixing bowl
- Electric mixer or stand mixer with whisk attachment
- Rubber spatula
- Two baking sheets lined with parchment paper
- Mini ice cream scoop or two spoons for portioning
- Wire cooling rack
- Optional: microwave-safe bowl or double boiler for melting chocolate
Instructions for Our Coconut Macaroons Recipe
Follow these simple steps to create a batch of delightful coconut macaroons:
Prepare for Baking: Preheat your oven to 325°F (160°C). Position two oven racks near the center of the oven for even heat distribution. Line two baking sheets with parchment paper; this crucial step prevents sticking and ensures easy cleanup after baking.
Combine Coconut Mixture: In a medium bowl, thoroughly mix together the sweetened flaked coconut, sweetened condensed milk, and vanilla extract. Stir until all ingredients are well combined and the coconut is evenly coated, forming a cohesive mixture. Set this bowl aside for a moment.
Whip Egg Whites: In the clean, dry bowl of an electric mixer (or a stand mixer fitted with a whisk attachment), beat the large egg whites and salt. Whip them on medium-high speed until they form stiff, glossy peaks. This means the egg whites will hold their shape firmly and not droop when you lift the beaters.
Fold Gently: Using a large rubber spatula, carefully and gently fold the beaten egg whites into the coconut mixture. Be mindful not to deflate the airy egg whites; fold just until no streaks of egg white remain in the mixture. Do not overmix.
Scoop onto Sheets: Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into neat mounds. Place these mounds onto your prepared baking sheets, spacing them about 1 inch apart to allow for slight expansion during baking.
Bake Until Golden: Bake your coconut macaroons for 23 to 25 minutes. About halfway through the baking time, rotate the pans from top to bottom and front to back. Continue baking until the tops and edges are beautifully golden brown, indicating they are perfectly cooked.
Cool Completely: Let the baked macaroons cool on the pans for a few minutes after removing them from the oven. This helps them firm up and become easier to handle. Then, carefully transfer them to a wire rack to cool completely before any further steps.
Melt Chocolate (Optional): If you’re adding a chocolate coating, melt the chocolate now. Place the chopped semi-sweet chocolate in a microwave-safe bowl. Heat at medium power, stopping and stirring every 30 seconds, until the chocolate is just smooth and creamy. Alternatively, melt it using a double boiler over simmering water for a gentler melt.
Dip Macaroons: Dip the bottoms of the completely cooled macaroons into the melted chocolate. Allow any excess chocolate to drip back into the bowl for a clean, even coating. Return the dipped macaroons to the lined baking sheets.
Set Chocolate: Place the macaroons in the refrigerator for about 10 minutes. This chilling period helps the chocolate set quickly and firmly, ensuring a delicious, solid coating that won’t smudge.
Pro Tips for Perfect Coconut Macaroons
Follow these simple but effective tips to make sure your Coconut Macaroons Recipe turns out chewy, golden, and picture-perfect every time.
- Whip Egg Whites to Stiff Peaks
- The egg whites are what give your cookies structure and lift.
- Beat them until they form firm, glossy peaks that don’t collapse when you lift the whisk.
- Under-whipped whites cause spreading, while over-whipped whites make the cookies dense.
- Measure Condensed Milk Accurately
- Use exactly ⅞ cup of sweetened condensed milk.
- Too much makes the macaroons flat and overly sweet; too little makes them dry and crumbly.
- Use a liquid measuring cup for precision.
- Always Use Parchment Paper
- Skip the wax paper, it can melt and stick at baking temperatures.
- Parchment ensures the cookies bake evenly and release cleanly from the pan.
- Fold Gently
- When mixing the whipped egg whites into the coconut base, use slow, gentle motions.
- Stop folding as soon as no white streaks remain.
- Overmixing deflates the batter, causing flat cookies.
- Rotate Baking Sheets
- Halfway through baking, switch the position of your trays (top to bottom and front to back).
- This helps the cookies brown evenly and stay uniform in texture.
- Cool Before Dipping in Chocolate
- Let the cookies cool completely before dipping the bottoms in melted chocolate.
- Warm cookies can cause the chocolate to slide off or remain soft.
- Use Fresh Ingredients
- Fresh egg whites whip better and hold air longer.
- Check that your coconut is moist and not dry or stale.
- Bake Until Golden, Not Pale
- The cookies are ready when the edges and tops are rich golden brown.
- A pale color means they’re underbaked and may stay sticky inside.
Troubleshooting
Even the easiest Coconut Macaroons Recipe can surprise you sometimes. If your cookies don’t look quite right, these quick fixes will help you get them back on track.
Cookies Spread Too Much
Cause: The egg whites weren’t whipped long enough or there was too much condensed milk.
Fix: Beat egg whites until firm and glossy. Use exactly ⅞ cup of sweetened condensed milk for the right texture and shape.
Cookies Are Dry or Crumbly
Cause: Not enough moisture or overbaking.
Fix: Bake just until the edges are golden. Double-check your oven temperature and mix the ingredients until the coconut is evenly coated.
Burnt Bottoms
Cause: Baking sheets were too close to the oven’s heat source or the cookies baked too long.
Fix: Keep trays on the middle rack and always line them with parchment paper. Rotate halfway through baking for even browning.
Flat Cookies
Cause: Batter was overmixed or egg whites weren’t stiff enough.
Fix: Fold gently and stop mixing as soon as the coconut mixture looks uniform. Properly whipped egg whites give macaroons their height.
Sticky or Wet Centers
Cause: Underbaking or cookies that are too large.
Fix: Scoop consistent tablespoon portions and bake until edges are deep golden. Cool fully before storing to prevent moisture buildup.
Chocolate Won’t Set
Cause: Dipping while cookies are still warm.
Fix: Let cookies cool completely, then dip in melted chocolate. Chill for about 10 minutes to set the coating firmly.
Serving & Storage
Serve your delightful coconut macaroons plain for a simple, pure sweet treat, allowing the natural coconut flavor to shine. Alternatively, serve them dipped in rich chocolate for an extra layer of decadence and visual appeal.
Store these delicious cookies in an airtight container at room temperature, where they will remain fresh and wonderfully delicious for about a week. For longer storage, macaroons are incredibly freezer-friendly! You can freeze them either before or after dipping in chocolate. Layer them between sheets of parchment paper in a freezer-safe container for up to three months. Thaw frozen macaroons at room temperature before enjoying.
Flavor Variations
- Citrus twist: Add lemon, orange, or lime zest.
- Nutty flavor: Mix in chopped almonds or pecans.
- Tropical version: Add a handful of chopped dried pineapple.
- Holiday version: Drizzle white chocolate and sprinkle with red and green sugar.
Nutrition Information (Per 1 Cookie with Chocolate)
Here’s the essential nutritional breakdown for one serving of this delicious coconut macaroons recipe. Please note that these values provide a comprehensive overview and specifically include the optional chocolate coating, which can alter the final nutritional content. Enjoying these delightful treats in moderation fits well into a balanced and enjoyable diet. It is always wise to consider portion sizes when indulging in sweet desserts.
- Calories: 134
- Fat: 8 g
- Saturated Fat: 6 g
- Carbs: 16 g
- Sugar: 15 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 81 mg
- Cholesterol: 4 mg
Conclusion
These delightfully chewy, golden coconut macaroons recipe are a true testament to simple, delicious baking. They come together quickly with minimal effort, consistently delivering a satisfyingly sweet and tender treat that everyone will adore. Whether served plain or dipped in rich chocolate, they are perfect for any occasion, from casual snacks to elegant dessert platters. We wholeheartedly encourage you to try this easy recipe today and discover your new favorite homemade cookie! Feel empowered to customize them further with your own favorite flavor twists.
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Frequently Asked Questions about Coconut Macaroons recipe
What is the difference between coconut macaroons and French macarons?
Coconut macaroons are dense, chewy cookies primarily crafted from shredded coconut, egg whites, and sweetened condensed milk, offering a rustic texture. French macarons are delicate, meringue-based sandwich cookies with crisp shells made from almond flour, typically filled with ganache or buttercream.
Why do my macaroons spread or burn?
Spreading often occurs if egg whites aren’t whipped to sufficiently stiff peaks, or if you use too much condensed milk. Burning usually indicates an oven temperature that is too high, or they simply baked for an excessive duration; ensure you rotate the pans for even baking.
Can I use unsweetened coconut for this recipe?
While you technically can substitute, we highly recommend using sweetened flaked coconut for the best flavor, moisture content, and authentic texture. Unsweetened coconut will typically result in a drier, significantly less sweet macaroon with a noticeably different consistency.
How do I get stiff egg white peaks consistently?
Ensure your mixing bowl and whisk attachment are perfectly clean and completely free of any grease or yolk residue, which can inhibit whipping. Use room temperature egg whites and beat them until they hold firm, glossy peaks that stand up straight when you lift the whisk.
Why does this recipe use less condensed milk than some others?
This specific coconut macaroons recipe carefully balances sweetness and structural integrity by using precisely ⅞ cup of condensed milk. This optimized amount prevents the cookies from becoming overly sweet or spreading excessively during baking, yielding a superior texture and form.
The Best Chewy Coconut Macaroons Recipe
Equipment
- Oven
- Baking sheets
- parchment paper
- Medium bowl
- Electric mixer
- Large rubber spatula
- Mini ice cream scoop
- Wire rack
- Microwave-safe bowl
Ingredients
Main Ingredients
- 1 14-oz bag sweetened flaked coconut such as Baker’s Angel Flake (see note)
- ⅞ cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate best quality such as Ghirardelli, chopped (optional)
Instructions
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper, positioning racks near the center.
- In a medium bowl, combine the coconut, sweetened condensed milk, and vanilla extract.
- Using an electric mixer, beat egg whites and salt until stiff peaks form, then gently fold into the coconut mixture with a rubber spatula.
- Scoop heaping tablespoons of the mixture onto the prepared baking sheets, spacing 1 inch apart. Bake for 23-25 minutes until golden, rotating pans halfway, then cool on pans for a few minutes before transferring to a wire rack to cool completely.
- Optionally, melt chocolate and dip the bottoms of the cooled macaroons, letting excess drip. Place back on lined sheets and refrigerate for about 10 minutes to set the chocolate.