Coconut Macaroons

Coconut macaroons have a delightful dose of sweet and chewy coconutty flavor and they come together easily with only 5 ingredients.

Hand holding a Coconut Macaroon with a bite taken out

Why this recipe works

Golden and flakey on the outside and chewy and soft on the inside, these easy coconut macaroons make it hard to have just one. With only a handful of simple ingredients such as egg whites, salt, sweetened condensed milk, shredded coconut, and vanilla extract you’ll have perfect little coconut mounds to share during the holidays or to scarf down by yourself – we aren’t judging.

Coconut macaroons are great edible gifts and are always a hit at cookie exchanges. They fall right in line with our buckeye candy for some of our favorite easy-to-make confections during the baking season.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

COCONUT – You will need 14 ounces of sweetened shredded coconut.

EGG WHITES – Bring your egg whites to room temperature before beginning. Room temperature egg whites will incorporate more air during whisking than cold egg whites.

SWEETENED CONDENSED MILK – We use ¾ cup sweetened condensed milk in this recipe (a standard 14 oz. can has a little more than 1 cup, so you will have leftover milk. Using more than ¾ cup makes the coconut really sticky and more difficult to incorporate into the egg whites.) In addition, the macaroons tend to cook with a little puddle around the base if too much sweetened condensed milk is in the recipe.

VANILLA – If desired, you can add a touch of extra nutty flavor by incorporating 1/4 – 1/2 teaspoon of almond or coconut extract in addition to the vanilla.

How to Make Coconut Macaroons

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat the oven to 325°F. Line baking sheets with parchment paper and set aside.
Combine egg whites and salt in the bowl of a standing mixer, fitted with a whisk attachment. Whisk on high speed for approximately 2 minutes until the egg whites form stiff peaks.
Meanwhile, combine coconut, vanilla extract, and sweetened condensed milk in a large mixing bowl.
Use a spatula to fold the whipped egg whites into the coconut mixture. Fold gently to keep as much of the air in the egg whites as possible.
Using a 1 ½ tablespoon cookie scoop, drop cookies onto prepared baking sheets.
Bake for around 25 minutes or until cookies are golden brown.
Allow the cookies to set for a couple of minutes after removing them from the oven, and then transfer cookies to a cooling rack to cool the rest of the way.

Frequently Asked Questions & Expert Tips

How do you store coconut macaroons?

Store coconut macaroons in an air-tight container kept at room temperature for 4-5 days.

Can you freeze coconut macaroons?

Yes, you can freeze them. To do so, place the coconut macaroons in an air-tight container or large ziptop bag and freeze for up to 3 months.

Can I dip them in chocolate?

Absolutely. To dip them in chocolate simply melt semi-sweet or dark chocolate chips in the microwave in 30-second intervals until a smooth dippable consistency is reached. Dip the bottoms of the macaroons into the melted chocolate and place them on a parchment-lined baking sheet to set.

Why are my coconut macaroons pooling at the bottom?

Pooling can happen for a couple of different reasons. They are most likely pooling due to using too much sweetened condensed milk. You only need 3/4 cup sweetened condensed milk, which is less than what comes in a standard-size can (14 oz) – so be sure to measure it and not just dump the entire can in. Pooling can also occur if the egg whites are not whisked to stiff peaks. Even if you do get some pooling at the base of your cookies, they will taste delicious!

Coconut Macaroons pilled on a wooden platter

Serving Suggestions

Serve coconut macaroons at room temperature for the best texture. Optionally dip the base of the macaroons in melted semi-sweet or dark chocolate for an extra sweet touch.

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Kristen Rittmer

Editorial Manager at Amanda's Creative Life, Inc.

Kristen is the editorial manager for both Amanda's Cookin' and Crafts by Amanda and the daughter of the founder, Amanda Formaro. She is getting wildly creative with food and enjoys being in the kitchen and learning new things!