Coconut Macaroons are simple and easy-to-make drop cookies that are crispy and golden on the outside with a soft and chewy center. You can bake these for the Christmas holidays or for any special occasion.
Check out some of the best coconut desserts and sweets.
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Recipe card
Easy Coconut Macaroons - 5 ingredients only
Equipment
Ingredients
- 250 g Shredded coconut approx 9 oz
- 2 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 225 g Condensed milk approx ¾ cup
- 3 Egg whites
- 150 g Chocolate semi-sweet or dark, approx 6 oz
Instructions
- Preheat oven to 325 degrees F. Line your baking sheet with parchment paper and keep it aside
- Add coconut, vanilla extract, salt, and condensed milk in a large bowl and mix. You should be able to form a ball with this mixture. (if it is too dry add more condensed milk, and if its too wet, then add shredded coconut)250 g Shredded coconut, 2 teaspoon Vanilla extract, ¼ teaspoon Salt, 225 g Condensed milk
- Beat egg whites at high speed until stiff peaks are formed in a separate bowl. This may take about 3 minutes.3 Egg whites
- Fold ⅓ of the egg whites into the coconut mixture and quickly mix. Add the remaining egg whites and fold them lightly into the mixture so they do not deflate.
- Using a tablespoon measure or ice cream scoop, drop the cookie batter onto a baking sheet lined with parchment paper one inch apart. (approx 35 to 40 macaroons).
- Bake for 22 minutes (20 to 25 minutes approx) at 325 degrees F until the top and bottom become crisp and golden brown. Let this cool down completely on the sheet itself.
- Melt the chocolate chips or compound in the microwave or using the double boiler method. Dip the bottom of the cookies in the chocolate. Place them back on the sheet, let it cool, and set completely. You can also refrigerate for 5 minutes.150 g Chocolate
- Serve and enjoy.
Video
Notes
- Make sure you separate the egg whites from the egg yolks correctly. Otherwise, you will not be able to get those stiff peaks.
- Never overbake the macaroons. They will end up becoming crumblier and drier.
- To prevent the macaroons from burning, always line the baking sheet with parchment paper.
- I toasted the coconut before adding it, which added more flavor. This is optional.
Nutrition
Best coconut macaroon recipe
Coconut macaroons are drop cookies that look like mounds and have flaky coconut exteriors and a moist and soft interior. These cookies are made using shredded coconut, condensed milk, and egg flavored with salt and vanilla.
These coconut macaroon cookies are naturally gluten-free and packed with the best coconut flavors. They are delicious when served plain but taste even better when dipped in melted chocolate.
While you are here, also check out popular Mangalore-style cashew macaroons.
Ingredients
Coconut flakes: I have used freshly grated coconut flakes. Feel free to use store-bought sweetened or unsweetened shredded flakes.
Sweetened condensed milk: Make sure you use the right ones. Do not use the evaporated milk. It will not work.
Egg whites: Only the egg whites give your macaroons that light and chewy texture.
Chocolate: Use good quality semi-sweet chocolate or dark chocolate.
Step-by-step instructions
Step 1: Add coconut, vanilla extract, salt, and condensed milk in a large bowl and mix. You should be able to form a ball with this mixture. (if it is too dry add more condensed milk, and if its too wet, then add shredded coconut)
Step 2: Beat egg whites at high speed until stiff peaks are formed in a separate bowl. This may take about 3 minutes.
Step 3: Fold ⅓ of the egg whites into the coconut mixture and quickly mix.
Step 4: Add the remaining egg whites and fold them lightly into the mixture so they do not deflate.
Step 5: Using a tablespoon measure or ice cream scoop, drop the cookie batter onto a baking sheet lined with parchment paper one inch apart. (approx 35 to 40 macaroons).
Step 6: Bake for 22 minutes (20 to 25 minutes approx) at 325 degrees F until the top and bottom become crisp and golden brown. Let this cool down completely on the sheet itself.
Step 7: Melt the chocolate chips or compound in the microwave or using the double boiler method.
Step 8: Dip the bottom of the cookies in the chocolate. Place them back on the sheet, let it cool, and set completely. You can also refrigerate for 5 minutes.
Tips
- Make sure you separate the egg whites from the egg yolks correctly. Otherwise, you will not be able to get those stiff peaks.
- Never overbake the macaroons. They will end up becoming crumblier and drier.
- To prevent the macaroons from burning, always line the baking sheet with parchment paper.
- I toasted the coconut before adding it, which added more flavor. This is optional.
Store and Freeze
- Coconut macaroons can be made ahead of time and stored at room temperature for 4 days and in the refrigerator for 8 to 10 days.
- You can also freeze them for up to 3 months.
Recipe FAQs
Macaroons are drop cookies made with coconut; they are chewy and shaped like mounds. French macarons are meringue-based cookies made with almond flour and commonly sandwiched with buttercream jam.
Condensed milk is one of the key ingredients in coconut macaroons. You can use other sweeteners like honey, maple syrup, and agave nectar. The taste and texture will vary accordingly.
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