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These coconut macaroons are a delightful balance of texture and flavor—crisp and golden on the outside with a soft, chewy interior.
What sets them apart is their simplicity: just a few pantry staples transform into elegant, bakery-quality treats.
The optional chocolate dip adds a layer of indulgence without overwhelming the coconut’s natural sweetness.
Each macaroon is naturally gluten-free and contains a modest 2 grams of protein, thanks to egg whites and condensed milk.
With 1 gram of fiber per serving, they offer a small but satisfying boost for digestion.
These cookies are not only ideal for special occasions but also great for everyday snacking, gifting, or meal prep—they freeze beautifully and stay fresh for days.
Whether you’re hosting a brunch, packing a lunchbox, or craving something sweet, these macaroons deliver comfort, flavor, and convenience in every bite.
Must-Have Tools for Perfect Results
KitchenAid Stand Mixer
For whipping egg whites to stiff peaks
A stand mixer takes the guesswork out of beating egg whites to the perfect consistency—essential for giving the macaroons their lift and chewy texture. Beyond this recipe, it’s a must-have for bread doughs, cake batters, and cookie mixes.
OXO Medium Cookie Scoop
For evenly shaped macaroons
This tool helps portion out uniform mounds, ensuring even baking and a professional look. It’s great for cookies, mini muffins, and even meatballs—saving time and reducing mess.
USA Pan Half Sheet Baking Pan
For even baking results
Heavy-duty construction and excellent heat distribution make this pan ideal for these macaroons. It’s also perfect for roasting vegetables or baking sheet-pan meals.
Reynolds Kitchens Parchment Paper
For non-stick, hassle-free baking
Vital for this recipe—wax paper won’t work! Parchment prevents sticking, aids in cleanup, and is a staple for any home baker handling cookies, bread, or candy.
Pyrex Glass Mixing Bowls Set
For mixing coconut base and egg whites
Durable and versatile, these bowls are microwave-safe and perfect for prep, mixing, and even melting chocolate. A foundational item for any kitchen.
Coconut Macaroons
Equipment
- 1 Stand Mixer (or Hand Mixer): For whipping egg whites
- 2 Mixing Bowls (Medium & Large): For combining ingredients
- 1 Rubber Spatula: For folding egg whites into the mixture
- 1 Mini Ice Cream Scoop or Two Spoons: For shaping macaroons
- 2 Baking Sheets: For baking the cookies
- Parchment Paper (not wax paper): For lining baking sheets
- 1 Microwave-Safe Bowl or Double Boiler: For melting chocolate (optional)
- 1 Wire Rack: For cooling cookies
Ingredients
- 1 bag 14 oz sweetened shredded coconut (recommend a moist, high-quality brand)
- ⅞ cup sweetened condensed milk equals ¾ cup plus 2 tablespoons
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- ¼ teaspoon fine sea salt
- 4 oz semi-sweet chocolate chopped (optional, for dipping)
Instructions
- Prep Your Oven and Baking Sheets: Set your oven to 325°F (165°C). Arrange two racks in the upper and lower middle positions. Line two baking sheets with parchment paper—avoid using wax paper as it may stick or melt.
- Mix the Coconut Base: In a medium-sized mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the coconut is evenly coated and the mixture is cohesive. Set aside while you prepare the egg whites.
- Whip the Egg Whites to Peaks: In the bowl of a stand mixer (or using a hand mixer), add the egg whites and salt. Beat on high speed until stiff peaks form—this should take about 2–3 minutes. You’ll know they’re ready when the whites hold a peak that doesn’t collapse.
- Fold in the Egg Whites: Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Take your time and use sweeping motions to avoid deflating the egg whites. Mix until fully combined.
- Scoop and Shape the Macaroons: Using a mini cookie scoop or two spoons, portion out heaping tablespoons of the mixture. Place them on the prepared baking sheets, spacing them about 1 inch apart. You should get around 26 macaroons.
- Bake Until Golden and Crisp: Place the trays in the oven and bake for 23–25 minutes, rotating the pans from top to bottom and front to back halfway through for even browning. The macaroons should be golden on top and around the edges.
- Cool Completely: Let the macaroons rest on the baking sheets for 3–5 minutes after baking. Then transfer them to a wire rack to cool fully.
- (Optional) Dip in Chocolate: If you'd like to add a chocolate finish, melt the semi-sweet chocolate in a microwave-safe bowl using 30-second intervals, stirring in between until smooth. Alternatively, melt it over a double boiler. Dip the bottoms of the cooled macaroons into the melted chocolate, let the excess drip off, and return them to the parchment-lined sheets. Chill in the refrigerator for 10 minutes until the chocolate sets.
Notes
- Coconut Choice Matters: For the best texture, use a moist and fluffy brand of sweetened coconut. Baker’s Angel Flake is a popular choice for consistent results.
- Egg White Tip: Beating the whites to stiff peaks adds lift and chewiness. Don’t skip this step—it makes a big difference.
- Measure Condensed Milk Properly: ⅞ cup may seem unusual, but it’s essential for the correct consistency. That’s ¾ cup plus 2 tablespoons.
- Parchment Only: Always use parchment paper—wax paper will melt or stick during baking.
- Freezer-Friendly: You can freeze the macaroons for up to 3 months. Just wait to dip them in chocolate until after thawing. Store in an airtight container, layering with parchment or foil to prevent sticking.
- Naturally Gluten-Free: All ingredients are generally gluten-free, but always check your labels, especially if cooking for someone with celiac or gluten sensitivity.
Chef’s Secrets for Foolproof Macaroons
The key to exceptional coconut macaroons lies in a few simple but essential techniques.
First, always choose a high-quality, moist shredded coconut—brands like Baker’s Angel Flake provide consistency in texture and moisture, which directly impacts the chewiness of the final cookie.
When whipping the egg whites, be sure to beat them to stiff peaks.
This aerates the mixture, creating a light and fluffy interior while helping the cookies hold their shape.
Gently folding in the egg whites is equally important—overmixing can deflate the air you worked so hard to incorporate.
Lastly, watch your oven closely during the last few minutes of baking.
The edges and tops should be a deep golden brown, which gives the macaroons that signature crispy exterior while preserving a soft center.
Serving Ideas and Pairing Suggestions
Coconut macaroons are versatile little delights that pair well with coffee, tea, or even a scoop of vanilla ice cream.
For a more elegant dessert platter, serve them alongside fresh berries, dark chocolate truffles, or almond biscotti.
If you’re hosting a party or holiday gathering, try dipping half the batch in chocolate and leaving the others plain for variety and visual appeal.
These macaroons also make thoughtful edible gifts—wrap them in parchment and tie with string for a rustic, handmade presentation.
Whether you’re enjoying them as a midday snack or dessert, these treats offer just the right amount of sweetness to satisfy without overwhelming.
Best Ways to Store and Freeze
To keep your macaroons tasting fresh, store them in an airtight container at room temperature for up to 1 week.
If you’ve dipped them in chocolate, place parchment paper between layers to prevent sticking.
For longer storage, macaroons freeze extremely well. After cooling completely, place them in a freezer-safe container lined with parchment or foil between layers.
They can be frozen for up to 3 months. When ready to enjoy, let them come to room temperature on the counter—no reheating needed.
If you’re planning to dip them in chocolate, it’s best to wait until after they’re thawed to do so, as condensation can affect the chocolate texture.
Frequently Asked Questions Answered
1. Can I use unsweetened coconut instead of sweetened?
You can, but the texture and sweetness will change. Unsweetened coconut is drier and less sticky, which may result in a more crumbly cookie. If you choose this option, consider increasing the condensed milk slightly and adding a bit of extra vanilla or a dash of honey to balance the flavor.
2. Why did my macaroons spread too much?
Overmixing the egg whites or using coconut with low moisture content can cause macaroons to spread. Be sure to gently fold in the egg whites and use the coconut brand recommended or one with similar texture. Also, don’t skip the parchment paper—it helps them keep their shape.
3. Are these cookies gluten-free?
Yes, they are naturally gluten-free as long as you use gluten-free-labeled ingredients. Always double-check the labels on sweetened condensed milk, chocolate, and vanilla extract to ensure there are no hidden gluten sources.
4. Can I make them ahead for a party?
Absolutely! These macaroons are perfect for make-ahead desserts. Store them in an airtight container or freeze them weeks in advance. For a fresh presentation, you can dip them in chocolate the night before and chill until serving.
5. How do I know when they’re done baking?
The tops and edges should turn a rich golden brown, which usually takes about 23–25 minutes. If the bottoms are browning too fast, consider placing a second empty baking sheet beneath the one holding the cookies to reduce direct heat.
This recipe is inspired by onceuponachef and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
