Crisp edges, a soft chewy center, and big coconut flavor with minimal fuss.
If you’ve ever had a bag of shredded coconut staring at you from the pantry like, “So… now what?”, this is the recipe that saves the day. Coconut macaroons are the kind of cozy little bake that feels fancy on a cookie plate but is secretly one of the easiest desserts you can make. No mixer, no rolling dough, no chilling, and no complicated technique, just stir, scoop, bake.
These are not the French-style macarons that need piping bags and perfect shells. Coconut macaroons are rustic, charming, and wildly forgiving. The texture is the whole point: golden and lightly crisp on the outside, dense and chewy inside, with a sweet coconut perfume that makes your kitchen smell like a bakery. I love them during the holidays, but honestly, they’re an anytime cookie, especially when you need something quick for a potluck, a last-minute gift tin, or a “I want dessert but not a project” moment.
There’s also something pleasantly nostalgic about macaroons. They show up on dessert trays in lots of homes and communities, often alongside other classic cookies. Coconut has a long culinary history across many cultures, so I like to think of these as a simple, homey way to celebrate that ingredient without claiming any one tradition. What you get here is a straightforward, practical version that bakes reliably and tastes like pure coconut bliss.
Why you’ll love this recipe
- 5 simple ingredients you probably already have
- One bowl and minimal cleanup
- Naturally gluten-free (just check labels)
- Quick bake time with big payoff
- Perfect for dipping or drizzling with chocolate if you want to dress them up
Ingredients
- Sweetened shredded coconut: 5 1/2 cups (about 14 oz / 400 g)
- Sweetened condensed milk: 1 can (14 oz / 396 g)
- Large egg whites: 2
- Vanilla extract: 1 1/2 tsp (7 ml)
- Fine salt: 1/4 tsp
- Optional: almond extract 1/4 tsp (for a bakery-style aroma)
- Optional: 4 to 6 oz (115 to 170 g) chocolate for dipping or drizzling
💡 Shopping tip: Look for shredded coconut, not coconut flakes. Shreds pack together better and make a chewier macaroon.
Step-by-Step Instructions
- Prep the oven (5 min): Heat to 325°F (165°C). Line 2 baking sheets with parchment paper.
- Mix the base (3 min): In a large bowl, stir together shredded coconut, sweetened condensed milk, vanilla, and salt until evenly coated and sticky.
- Whip egg whites (3 to 4 min): In a separate bowl, whisk egg whites until foamy with soft peaks. You can do this by hand or with a whisk or hand mixer.
- Fold gently (1 min): Fold the egg whites into the coconut mixture until no big white streaks remain. The mixture should look fluffy and hold together when pressed.
- Scoop (5 to 7 min): Use a 1 1/2 tbsp cookie scoop (or two spoons) to form mounds. Lightly press each mound so it holds together, then place on the sheet with about 1 inch (2.5 cm) spacing.
- Bake (18 to 22 min): Bake until the tops and edges are golden brown. Rotate the pans halfway through if your oven has hot spots.
- Cool (15 to 20 min): Let macaroons cool on the sheet for 10 minutes, then transfer to a rack. They firm up as they cool.
- Optional chocolate dip (10 min): Melt chocolate, dip the bottoms, and place on parchment until set.
💡 Tip: If your macaroons spread or feel loose, your coconut may be extra moist. Stir in 1/4 to 1/2 cup (20 to 40 g) extra coconut to tighten the mixture.
Variations & Substitutions
- Dairy-free option: Use sweetened condensed coconut milk (same amount). The flavor gets extra coconut-forward.
- Less sweet pantry swap: Use unsweetened shredded coconut and add 2 to 3 tbsp (25 to 40 g) sugar or honey to taste.
Make-Ahead, Storage & Reheating
- Make-ahead: Scoop the mounds onto a lined sheet, cover, and refrigerate up to 24 hours before baking.
- Storage: Keep in an airtight container at room temp for 4 to 5 days.
- Freezing: Freeze fully cooled macaroons in a sealed bag or container for up to 2 months.
- Reheat: Crisp them up at 300°F (150°C) for 4 to 6 minutes, or let thaw at room temp.
Nutritional Info (Estimated, per serving)
(Assumes 24 cookies, without chocolate)
- Calories: ~150
- Protein: ~2 g
- Carbs: ~18 g
- Fat: ~8 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Dip in dark chocolate and sprinkle with flaky salt
- Pair with coffee, espresso, or chai
- Serve alongside fresh berries for a lighter dessert plate
- Add to a holiday cookie box with shortbread and ginger cookies
- Crumble over vanilla ice cream or yogurt
- Drizzle with caramel or a quick chocolate ganache
Recipe FAQs
Can I freeze coconut macaroons?
Yes. Freeze them fully cooled in an airtight container for up to 2 months. Thaw at room temp, or warm briefly in a low oven to restore crisp edges.
Why did my macaroons turn out dry?
They were likely overbaked or measured with too much coconut. Pull them when they’re golden at the edges but still look a little soft in the center.
Can I make these without egg whites?
Egg whites help with lift and structure. If you need an egg-free version, try replacing them with 3 tbsp (45 ml) aquafaba, whipped until foamy, then folded in. Results are slightly softer.
Sweetened vs. unsweetened coconut: which is better?
Sweetened coconut gives classic macaroon texture and tenderness. Unsweetened works too, but you may want a touch of added sweetener because condensed milk alone can taste less balanced with unsweetened coconut.
Do I need a cookie scoop?
No. Two spoons work fine. The key is pressing the mixture lightly so it holds together and bakes into a neat mound.
Can I toast the coconut first?
You can, but keep it light. Toasting deepens flavor, but it can make the macaroons bake faster. If you toast, watch the bake time closely and expect slightly drier cookies.
Final Notes
These coconut macaroons are my go-to when I want something comforting, dependable, and just a little bit special without spending the whole afternoon baking. They’re the kind of cookie that disappears fast, especially if you add that optional chocolate dip. If you’re making them for gifting, I love tucking a few into a tin with parchment between layers, then adding a note that says “Try them with coffee.” People actually do, and they always ask for the recipe.
If you make these, I’d love to hear how you enjoyed them. Did you keep them classic and coconut-only, or did you go for chocolate, almond extract, or a fun drizzle? Share your twists, your questions, and your cookie tray wins. And if you’re in a sharing mood, pass this recipe along to the friend who always volunteers to bring dessert but secretly wants it to be easy.
Happy baking, and may your macaroons be golden, chewy, and gone by tomorrow.
