If you’re a coconut fan (or know someone who is), let me introduce you to the simple yet absolutely irresistible magic that is Coconut Macaroons. These little bites of heaven are chewy, sweet, and perfectly golden on the edges. The texture? A delicate crisp on the outside and soft, coconut-y goodness on the inside. Seriously, one bite and you’ll be hooked.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This recipe is all about the beauty of simplicity—just a few ingredients, and a little bit of patience. Whether you’re craving a sweet afternoon snack, preparing for a holiday treat, or surprising a friend with a thoughtful homemade gift, these coconut macaroons have you covered. Trust me, this one’s going to become your new go-to!
Why You’ll Love Coconut Macaroons
Minimal Ingredients: No need to shop for a whole pantry full of items. These macaroons are made with just a handful of ingredients you likely already have in your kitchen!
Quick and Easy: You can whip up a batch in less than an hour—perfect for when you need something sweet right now. No fancy skills required here!
Naturally Gluten-Free: With no flour involved, these macaroons are a perfect gluten-free dessert that’s just as delicious as the traditional kind.
Perfectly Sweet: The sweetened condensed milk binds the coconut shreds together, creating a chewy texture while balancing out the natural coconut flavor.
Customizable: Want to drizzle them with chocolate or add a little almond extract? Go ahead! These macaroons are ready to be personalized.
Ingredients in Coconut Macaroons
The magic of these macaroons lies in just a few simple ingredients:
Shredded Coconut: This is the star ingredient. You want the unsweetened kind to let that natural coconut flavor shine.
Sweetened Condensed Milk: The sweet and creamy binding agent that turns these into the soft, melt-in-your-mouth treats we love.
Egg Whites: These help give the macaroons structure and a nice, chewy texture in the middle.
Vanilla Extract: Just a splash for flavor depth—trust me, it makes a difference!
Salt: A pinch of salt brings out all the other flavors, balancing the sweetness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how you’re going to make these little bites of coconut heaven:
Preheat the Oven: Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Mix the Ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and a pinch of salt. Stir until everything is well combined and sticky. It’s going to look a little messy, but that’s okay!
Form the Macaroons: Using a spoon or a small cookie scoop, form heaping tablespoons of the coconut mixture into little mounds and place them on the prepared baking sheet. Don’t worry about making them perfect—these macaroons have that charming homemade vibe.
Bake to Golden Perfection: Bake the macaroons in your preheated oven for 15-18 minutes or until they are golden brown around the edges. You’ll be able to smell them when they’re almost done, and trust me, it smells like paradise.
Cool and Enjoy: Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely. If you can resist nibbling one straight away (I can’t!), let them cool for the best texture.
Nutrition Facts
Servings: 12–15 macaroons
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: About 30 minutes
How to Serve Coconut Macaroons
These macaroons are perfectly lovely as they are, but if you want to elevate them a little, here are some fun ideas:
Chocolate Drizzle: Melt some chocolate chips and drizzle over the top of the cooled macaroons for a decadent twist. The rich chocolate pairs beautifully with the coconut.
With Fresh Fruit: Serve alongside some fresh fruit, like strawberries or pineapple, to balance out the sweetness of the macaroons with some fresh, juicy contrast.
Coffee or Tea Companion: These macaroons make the perfect accompaniment to a cup of coffee or tea. The chewy coconut and the slightly sweet milkiness are a great pairing.
Gift Them: Package them in a cute box or bag with a ribbon as a thoughtful homemade gift. Trust me, your friends will be begging for the recipe!
Additional Tips
Don’t Overmix: Mix the ingredients just until combined. Overmixing can cause the macaroons to lose their delicate texture.
Use Unsweetened Coconut: This keeps the macaroons from becoming overly sweet, letting the coconut flavor really shine.
Storage Tips: Store your macaroons in an airtight container at room temperature for up to a week. They’ll last longer if kept in the fridge.
Freezing: Want to make these ahead of time? No problem! You can freeze the macaroons before baking. Just place them on a baking sheet, freeze until solid, and then transfer them to an airtight container. When you’re ready, bake straight from frozen—just add a few extra minutes to the baking time.
FAQ Section
Can I make these without egg whites?
Yes! You can substitute egg whites with aquafaba (the liquid from canned chickpeas) for a vegan version of these macaroons.
Can I add chocolate chips to the mix?
Absolutely! Add 1/4 cup of mini chocolate chips to the coconut mixture before baking for a chocolatey twist.
Can I make these in advance?
Yes! You can bake them ahead of time and store them in an airtight container for up to a week.
What if my macaroons are too sticky to shape?
If the mixture is too sticky to form into mounds, refrigerate it for 15-20 minutes to make it easier to scoop.
How do I know when they’re done baking?
Look for golden brown edges—this means the coconut is toasted to perfection.
Can I freeze coconut macaroons?
Yes! You can freeze baked macaroons in an airtight container for up to 3 months. Just let them cool completely before freezing.
Can I use sweetened shredded coconut?
You can, but using unsweetened coconut allows the sweetness to come from the condensed milk, which gives the macaroons a more balanced flavor.
How can I make these more coconut-flavored?
If you love coconut, try adding a little coconut extract to enhance the flavor. Just a teaspoon will do!
How do I store leftover coconut macaroons?
Store them in an airtight container at room temperature or in the fridge to keep them fresh.
How long do coconut macaroons last?
They’ll stay fresh for up to a week, and you can freeze any leftovers for longer storage.
Final Thoughts
These Coconut Macaroons are the perfect little treat to satisfy your sweet tooth. With minimal effort and maximum flavor, they’re bound to be a hit at any gathering or just as a sweet snack when you need a moment of indulgence. So go ahead, make them today, and let the coconut-y goodness take you to your happy place.
Print
Coconut Macaroons
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 12–16 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Coconut Macaroons are soft, chewy, and slightly crisp on the edges, made with egg whites, sweetened coconut flakes, and a hint of almond and vanilla extract. These simple, yet delicious treats are perfect for satisfying your sweet tooth.
Ingredients
- 3/4 cup egg whites, from 5 large eggs
- 2/3 cup granulated sugar
- 10 oz sweetened coconut flakes, Baker’s (about 3 1/3 cups)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
- Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks form, about 2-3 minutes more.
- Gently fold in the coconut flakes, almond extract, vanilla extract, and a pinch of salt until everything is well combined. Be careful not to deflate the egg whites.
- Using a spoon or cookie scoop, drop spoonfuls of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 15-20 minutes, or until the edges of the macaroons are golden brown and the tops are lightly toasted.
- Allow the macaroons to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- For a chocolate-dipped version, you can melt some chocolate and dip the bottoms of the cooled macaroons in it, then let them set.
- If you prefer a more crispy texture, you can bake the macaroons for a few extra minutes, but watch them carefully to avoid burning.
- Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg