These coconut macaroons are a delightful blend of chewy, sweet, and tropical flavors that melt in your mouth. With just 15 minutes of prep and 20 minutes of baking, you’ll have a batch of golden, crispy-on-the-outside, tender-on-the-inside treats. The rich aroma of toasted coconut fills your kitchen, promising a dessert that’s both indulgent and satisfying.
Each bite offers a perfect balance of sweetness and texture, with a hint of vanilla enhancing the natural richness of coconut. At just 106 calories per macaroon, they’re a guilt-free way to satisfy your sweet tooth. Whether for a party or a quiet afternoon, these macaroons are a crowd-pleaser that’s as easy to make as they are delicious to enjoy.
What You’ll Need for Coconut Macaroons
- 14 oz (397 g) sweetened shredded coconut
- ¾ cup (175 ml) sweetened condensed milk (you won’t use the whole can)
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract (optional, for extra coconut flavor)
- ¼ teaspoon salt
- 2 large egg whites (room temperature preferred)
- 4 oz (113 g) chocolate (optional: semisweet, dark, or melting wafers/chips)
How to Make Coconut Macaroons
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Process the coconut: Place the shredded coconut in a food processor and pulse 15 times (1-second pulses) until finely shredded. (If you don’t have a food processor, use pre-shredded coconut or chop it finely by hand.)
- Mix the base: Transfer the coconut to a large mixing bowl. Add the sweetened condensed milk, vanilla extract, coconut extract (if using), and salt. Stir until well combined.
- Beat the egg whites: In a separate clean, dry bowl, beat the egg whites with an electric mixer. Start on low speed and gradually increase to high until stiff peaks form. (The mixture should be thick and hold its shape when you lift the beaters.)
- Fold in the egg whites: Gently fold the beaten egg whites into the coconut mixture using a spatula until fully combined.
- Shape the macaroons: Drop 1 ½ Tablespoon-sized mounds onto the prepared baking sheet, spacing them 1 inch apart. Gently press any stray coconut shreds back into the mounds with your fingers.
- Bake: Bake for 20-23 minutes, or until the edges are lightly golden brown.
- Cool: Allow the macaroons to cool completely on the baking sheet before dipping or drizzling with chocolate (if using).
- Optional chocolate step: Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Dip the bottoms of the macaroons in the chocolate or drizzle it over the tops. Place on wax paper to let the chocolate set before serving.
Chocolate Dipping & Drizzling Ideas
For a decadent twist, try dipping or drizzling your coconut macaroons with chocolate. Use *semisweet or dark chocolate* for a rich flavor. Melt the chocolate in 20-second intervals in the microwave, stirring in between, until smooth. Dip the bottoms of the cooled macaroons or drizzle chocolate over the tops. Let the chocolate set on a wax paper-lined baking sheet for a polished finish.
Storage Tips for Freshness
Store your coconut macaroons in an *airtight container* at room temperature for up to 5 days. If you’ve added chocolate, layer them between sheets of wax paper to prevent sticking. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Time-Saving Hacks
Short on time? Skip the food processor and use *pre-shredded finely grated coconut* to save a step. You can also prepare the mixture ahead of time and refrigerate it for up to 24 hours before baking. Just give it a quick stir before scooping onto the baking sheet.
Recipe Variations to Try
Experiment with different flavors by swapping the *coconut extract* for almond or lemon extract. For a nutty twist, fold in ½ cup of chopped almonds or pecans into the mixture. If you prefer a chewier texture, reduce the baking time by 2-3 minutes.
Equipment Tips for Perfect Macaroons
If you don’t have a food processor, use *finely shredded coconut* or chop it by hand for a similar texture. Ensure your mixing bowl and beaters are *completely grease-free* when whipping the egg whites for stiff peaks. A silicone baking mat or parchment paper works great for easy cookie removal.
Coconut Macaroons
Ingredients
- 14 oz sweetened shredded coconut
- 3/4 cup sweetened condensed milk please note that you will not use the whole can of condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
- 1/4 teaspoon salt
- 2 large egg whites room temperature preferred
- 4 oz chocolate optional, semisweet or dark baking bar (chopped, melting wafers, or chocolate chips will work here)
Instructions
- Preheat oven to 325F (160C)
- Pour coconut in the basin of a food processor (see note if you do not have a food processor) and pulse until finely shredded (I do 15 one-second pulses).
- Pour coconut into a large mixing bowl and add condensed milk, extracts, and salt and stir until well-combined.
- Place egg whites in a separate clean, dry, grease-free bowl and beat with an electric mixer, starting on low-speed and gradually increasing to high-speed until stiff peaks form, meaning the mixture is thick and voluminous and if you lift the beaters out of the mixture the peak that forms on the beater and in the bowl holds its shape firmly and does not fold over or dissolve in on itself (this method is shown in the photos in the post and demonstrated in the video, if you’re a visual learner).
- Use a spatula to gently fold the egg whites into the coconut mixture until completely combined.
- Drop by 1 ½ Tablespoon-sized mounds onto prepared baking sheet (if any shreds of coconut are poking out I like to use my fingers to gently press them back into the mound), spacing cookies 1” apart.
- Transfer to 325F (160C) preheated oven and bake for 20-23 minutes or until edges are just beginning to turn light golden brown.
- Allow to cool completely on baking sheet before enjoying or dipping in chocolate (if using).
- Melt chocolate in a microwave-safe bowl in 20-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify before enjoying.