Name: Coconut Macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 servings
Cuisine: American
Ingredients: 3 cups sweetened shredded coconut; 2 large egg whites; ¾ cup sweetened condensed milk; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; 4 ounces semi-sweet chocolate, melted (optional, for dipping or drizzling)

If you're searching for the ultimate, no-fail cookie to delight coconut lovers, these Coconut Macaroons are absolutely dreamy! They're crisp and golden on the outside, irresistibly chewy and moist in the center, and bursting with tropical coconut flavor in every bite.

What makes these macaroons a total must-try is how incredibly easy they are. You can mix up the batter in minutes, bake them off, and have a gorgeous, bakery-worthy treat without any fuss or fancy tools. They also just happen to be naturally gluten-free, which is a bonus for anyone who needs a sweet snack for a crowd.

These cookies are perfect for holidays (hello, Passover!), cookie swaps, or anytime you crave a little bite of sunshine. This recipe is straight from my family's archives, and I make them for every special occasion-or just when I want to treat myself!

Buttery, golden coconut macaroons with crisp edges

Why You'll Love This Recipe

Quick and Easy: Only a few ingredients and minimal prep for delicious results.
Incredibly Chewy Texture: Crisp on the outside, soft and moist in the center-pure perfection!
Naturally Gluten-Free: Great for gluten-free guests without sacrificing flavor.
Customizable: Easy to dip in chocolate or mix in your favorite flavors.

Key Ingredients for Coconut Macaroons

See recipe card below for full list of measurements, ingredients, and instructions.

Sweetened Shredded Coconut

This is the star of the show, giving macaroons their signature chewy texture and sweet, tropical flavor. Look for sweetened shredded coconut for that perfect balance of moisture and sweetness. If you only have unsweetened, you can use it, but your cookies will be less sweet and slightly drier-so consider adding a touch more sugar.

Egg Whites

Egg whites act as the binding agent, holding the coconut together and giving the macaroons their light, chewy bite. Make sure there's no yolk in your whites for the fluffiest texture. Fresh eggs whip best, but you can use egg whites from a carton if that's what you have on hand.

Sweetened Condensed Milk

This provides sweetness and moisture, making the macaroons luxuriously rich. Be sure to use sweetened condensed milk, not evaporated milk. If you'd like, swap in coconut condensed milk for a dairy-free version.

Vanilla Extract

A splash of vanilla brings a warm, aromatic note that really enhances the coconut flavor. Change it up with almond extract or even a little orange zest for a twist!

Semi-Sweet Chocolate (Optional)

Drizzling or dipping the baked macaroons in melted chocolate makes them truly decadent. Use your favorite chocolate chips or a chopped chocolate bar. Dark, milk, or white chocolate all work!

Instructions for Coconut Macaroons

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep

Start by preheating your oven to 325°F (165°C). Line a large baking sheet with parchment paper so you're ready to go and cleanup will be a breeze.

Mix the Coconut Batter

In a large mixing bowl, combine sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until everything is evenly moistened-the mixture should be thick and sticky.

Whip the Egg Whites

In a separate clean bowl, beat the egg whites with a hand mixer (or stand mixer) until stiff peaks form. This should take about 2-3 minutes. Stiff peaks mean the whites hold their shape when you lift the beaters.

Fold and Scoop

Gently fold the whipped egg whites into the coconut mixture. Be patient and use a light hand-you want to keep as much air in the batter as possible for lighter cookies. Use a small cookie scoop or two tablespoons to drop mounds of the batter (about 1 to 1.5 inches wide) onto your lined baking sheet, leaving about an inch between each.

Bake to Perfection

Place the tray in the oven and bake for 18-20 minutes, or until the macaroons are golden brown around the edges and just set in the middle. The bottoms should be lightly toasted but not burned. Let the cookies cool completely on the baking sheet; they firm up as they cool.

Add Chocolate (Optional)

If you want to make these extra special, dip the cooled macaroons halfway in melted semi-sweet chocolate, or drizzle some over the tops. Place them back on the parchment to set, or chill briefly to help the chocolate firm up.

Recipe Variations

Make Them Chocolate Lovers' Macaroons

Add ½ cup mini chocolate chips directly to the coconut batter for little pops of melty chocolate in every bite. You can also swap the semi-sweet chocolate drizzle for dark or milk chocolate, depending on your chocolate craving.

Go Nutty

Stir in a ½ cup of finely chopped toasted almonds or pecans for a delicious nutty crunch. Almond extract is also a wonderful swap for vanilla here-try using ½ teaspoon for a classic coconut-almond flavor combo.

Dairy-Free Option

Replace the regular sweetened condensed milk with coconut sweetened condensed milk or another plant-based condensed milk (available at many stores or online). Dip in dairy-free chocolate for a completely dairy-free treat!

Citrus Burst

Add about 2 teaspoons of finely grated orange, lime, or lemon zest to the batter for a bright and zesty flavor. This balances the sweetness and adds a fresh, citrusy twist.

Serving Suggestions

Coconut Macaroons are delicious all on their own, but you can make them even more special by serving alongside a cup of coffee, tea, or hot chocolate. For a show-stopping dessert platter, arrange them with chocolate-dipped strawberries, shortbread cookies, or fresh berries. Garnish with a sprinkle of extra toasted coconut or a drizzle of your favorite chocolate for added flair!

Storage and Reheating

Store completely cooled macaroons in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week. If you want to keep them even longer, freeze them in a zip-top bag or airtight container for up to 2 months. Thaw at room temperature before enjoying. Macaroons are best served at room temp and don't need to be reheated.

Frequently Asked Questions About Coconut Macaroons (FAQ)

Q: Can I use unsweetened coconut for this recipe?

A: Yes, but the texture and flavor will be less sweet and less chewy. You can add 2-3 extra tablespoons of sugar to compensate for the missing sweetness.

Q: How do I prevent my macaroons from spreading too much or getting dry?

A: Make sure you're using sweetened shredded coconut and not flaked coconut, and don't overbake them. They should be just golden at the edges when you pull them from the oven.

Q: Can I freeze coconut macaroons?

A: Absolutely! Once completely cool, store them in an airtight container separated by parchment paper and freeze for up to 2 months. Thaw at room temperature before serving.

Craving something chewy, sweet, and coconutty? These Coconut Macaroons are sure to hit the spot! Let me know if you try the recipe-leave a comment and rating below so I know how they turned out for you. Happy baking!

★★★★★ 4.70 from 187 ratings