Classic Coconut Macaroons are soft, chewy, and full of coconut flavor! Only 5 ingredients and ready in no time. Dip them in chocolate or leave them plain – they are delicious either way!
Coconut macaroons are one of my favorite, classic cookies. They are so easy, need only 5 ingredients, and they are just so delicious.
If you’ve never had one, they are chewy coconut cookies made with whipped egg whites so they’re a little fluffy and almost candy-like.
They are also naturally gluten free (no flour required!) so they are a great option for your gluten free friends.
Ingredients
- Sweetened flaked coconut – make sure it’s the sweetened coconut, the unsweetened coconut won’t work in this recipe
- Sweetened condensed milk
- Vanilla extract
- Egg whites – use the yolks for homemade ice cream!
- Kosher salt
- Dark chocolate melting wafers – the chocolate is optional, you can definitely leave the cookies undipped if you prefer
Instructions
- Stir. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract by hand.
- Beat egg whites. In a separate medium mixing bowl, beat egg whites and salt, with a hand mixer, until stiff peaks form.
- Combine. Fold the egg whites into the coconut mixture until fully incorporated.
- Shape. Using a 1 Tablespoon scoop, place mounds of coconut mixture onto a parchment-lined baking sheet, spacing about 1 inch apart.
- Bake. Bake for 21-23 minutes, or until the tops and edges are golden brown. Cool completely.
- Dip in chocolate. If dipping the coconut macaroons in chocolate, place the chocolate melting wafers in a microwave safe bowl and heat on high for 1 minute. Stir until the chocolate has completely melted and is smooth. Dip the bottoms of the cookies into the chocolate and place on parchment or wax paper to set. The melted chocolate can also be put in a ziploc baggie with the corner cut off for easily drizzling.
How Long Are They Good For?
Coconut Macaroons are good for up to 3 days at room temperature or up to 7 days in the refrigerator. Make sure to store them in an airtight container.
Can They Be Frozen?
You can freeze these coconut macaroons for up to 3 months. I recommend wrapping them tightly in plastic wrap and then placing them in a freezer ziploc bag.
Tips and Tricks
- Don’t use egg whites in a carton! You need to use the real thing. Carton egg whites don’t always get to stiff peaks and you want stiff peaks for macaroons.
- Stiff peaks are reached when the beaters can be lifted out of the mixing bowl and the whites will form tips that don’t bend down when the beater is turned upright. The mixing bowl can also be turned upside down and the eggs will stay put. It depends on how fast the mixer is going, but this should take somewhere between 2-4 minutes.
- Don’t overmix the whites when adding them into the coconut mixture. This can deflate the whites and cause your cookies to lose their shape. Use a rubber spatula to gently fold the egg whites into the coconut.
More Easy Cookie Recipes
- Almond Bark Drop Cookies
- Chocolate Chip Pizookie
- Chocolate Chip Pudding Cookies
- Chocolate Snowball Cookies
- Trail Mix Cookies
- Lemon Poppy Seed Cookies
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Coconut Macaroons
Ingredients
- 1 (14 ounce) bag of sweetened flaked coconut
- ¾ cup + 2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
- ¼ teaspoon kosher salt
- ¾ cup dark chocolate melting wafers (optional, for dipping)
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract by hand. Set aside.
- In a separate medium mixing bowl, beat egg whites and salt, with a hand mixer, until stiff peaks form.
- Fold the egg whites into the coconut mixture until fully incorporated.
- Using a 1 Tablespoon scoop, place mounds of coconut mixture onto the prepared baking sheet, spacing about 1 inch apart.
- Bake for 21-23 minutes, or until the tops and edges are golden brown.
- Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the coconut macaroons in chocolate, place the chocolate melting wafers in a microwave safe bowl and heat on high for 1 minute. Stir until the chocolate has completely melted and is smooth. Dip the bottoms of the cookies into the chocolate and place on parchment or wax paper to set. The melted chocolate can also be put in a ziploc baggie with the corner cut off for easily drizzling.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 41Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 22mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g
Beti | easyweeknightrecipes says
These macaroons would not last long at our house! They are fantastic!
katerina @ diethood.com says
OH my goodness, these macaroons sound amazing!! YUM!
Krystle says
I adore these cookies. It brings back memories of my grandparents.
Sandra says
It was so good!! Everyone at my house loved it!
Allyson Zea says
Such an amazing flavor!!! Thank you for the easy recipe!!
Erin | Dinners,Dishes and Dessert says
These Coconut Macaroons would disappear fast in our house!
Beth says
Coconut macaroons are one of my all-time favorite cookies. I love trying new recipes of this cookie. I can’t wait to make this one.