Easy Chewy Coconut Macaroons
Whip up these delightful and easy coconut macaroons using condensed milk and fluffy egg whites for a chewy treat. Finish them with a touch of chocolate or feel free to enjoy them in their classic glory. In just 30 minutes and with six basic ingredients, you’ll have a batch of these easy-peasy cookies ready to devour.
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I absolutely love baking in general but especially around the holidays when I have the perfect excuse to make lots and lots of different recipes for gifting to friends, family, and all the people who help us in our daily lives (teachers, sports coaches, mailpersons, etc.) One of my favorite recipes for gifting is this easy coconut macaroon recipe. It’s perfect for giving to anyone that can’t eat gluten or peanuts too because they are nut-free and gluten-free.
Why I love this recipe
These macaroons are super easy, only need a few ingredients and come out just perfect-crisp on the outside and have a wonderfully chewy texture inside. Like our coconut cake, snowball cookies, coconut cream pie poke cake, and magic bars, these are the perfect cookies for the coconut lover on your gifting list.
These macaroons are perfect on their own but I like to take mine up just a notch by dipping them in chocolate on the bottom half. It seriously takes them over the top!
Ingredients
Only six simple ingredients are needed:
- sweetened shredded coconut
- vanilla extract
- sweetened condensed milk
- egg whites
- salt
- Baker’s Dipping Chocolate
We only use part of the can of condensed milk in this recipe so do yourself a favor and use the leftover sweetened condensed milk to whip up some Crockpot Hot Chocolate to go with it!
Step by step
- Preheat oven and line a cookie sheet with parchment paper or a silicone baking mat.
- Beat egg whites and salt in a stand mixer (affiliate link) with the whisk attachment or with a handheld electric mixer on high speed until they form stiff peaks.
- In a separate large mixing bowl combine coconut, vanilla, and sweetened condensed milk.
- Fold egg whites into the coconut mixture, gently incorporating them until no streaks of egg white remain.
- Use a cookie scoop to form balls and place on the prepared baking sheet.
- Bake in a preheated oven for 12-15 minutes or until golden brown, checking often.
- Cool on a wire rack, then dip in chocolate, chill to set, and enjoy!
Tips for best results
These are simple cookies to make BUT they do require attention to detail.
- Be sure to beat the egg whites until they form stiff peaks.
- Line cookie sheets with parchment paper or a silicone baking mat.
- Use a spoon or cookie scoop to drop batter on the baking sheet. I use a spoon to also “tidy” the cookies and press any stray coconut flakes into the cookie before popping in the oven. This helps make sure the stray coconut bits don’t burn.
- When baking, check them often!! I set my timer for every six minutes to check them in the oven and rotate the pan if one side or the top and bottom seems to be baking unevenly. Mine usually take between 12 and 15 minutes, as the oven opens and closes the temperature will go down and they may take longer to bake. You want to take them out just as they turn golden brown on the top and edges.
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze cookies in freezer bags or a freezer-safe container (affiliate link) for up to 3 months.
FAQs
You can use a whisk to mix the egg whites by hand but it will take some effort. (The cookies are worth it though!)
Yes, you can substitute the teaspoon of vanilla extract with almond extract or even coconut extract for even more coconut flavor in this recipe.
These easy macaroons taste just fine if you prefer to leave out the chocolate. Or, if you want chocolate with less fuss, try mixing in some mini chocolate chips with the coconut mixture before baking!
Feel free to melt your own chocolate using a double boiler. I prefer the pre-packaged dipping chocolate to make it easy, you can find it in the baking section at most grocery stores.
What do you think? Will you be adding this easy macaroon recipe to your holiday baking list this year? You might also like my Microwave Peanut Brittle, Microwave Pralines, and Christmas Crack (Saltine Toffee) recipes for gifting too!
If you try this recipe, please comment and rate it below, I love hearing from you!
Easy Coconut Macaroons Recipe
- Total Time: 30 minutes
- Yield: 24 1x
Description
This easy coconut macaroon recipe is even better dipped in delicious chocolate! Only six ingredients and ready in 30 minutes!
Ingredients
- 14 ounce bag sweetened shredded coconut
- 1 teaspoon vanilla extract
- 3/4 cup sweetened condensed milk
- 2 egg whites
- 1/4 teaspoon salt
- 1 container Baker’s Dipping Chocolate (or 7 oz milk chocolate melted per package directions)
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer (affiliate link) with whisk attachment, combine egg whites and salt and beat on medium speed until stiff peaks form.
- Meanwhile in a large bowl combine coconut, vanilla extract, and sweetened condensed milk until thoroughly blended. Fold in egg whites and mix.
- Use two spoons or a cookie scoop to form balls of dough mixture and place one inch apart on prepared baking sheets.
- Bake for 12-15 minutes, checking every 6 minutes or so and turning as necessary to prevent uneven browning. Remove from oven when golden brown on the top and sides.
- Allow to cool on baking sheet 5 minutes before removing to cooling rack.
- Once cookies are completely cool you may dip in chocolate if desired. Line a baking sheet with wax paper. Melt dipping chocolate according to package instructions and dip the bottom of cookies in the chocolate and place on prepared baking sheet. Chill to set chocolate.
Notes
- Use a spoon to also “tidy” the cookie up before popping in the oven also. This helps make sure the stray coconut bits don’t burn.
- When baking, check them often!! I set my timer for every six minutes to check them in the oven and rotate the pan if one side or the top and bottom seems to be baking unevenly. Mine usually take between 12 and 15 minutes, as the oven opens and closes the temperature will go down and they may take longer to bake. You want to take them out just as they turn golden brown on the top and edges.
- Store in airtight container for up to a week.
- To freeze, layer with parchment paper in airtight container and store in freezer up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 136
- Sugar: 14.7 g
- Sodium: 84.4 mg
- Fat: 7.9 g
- Carbohydrates: 15.8 g
- Protein: 1.8 g
- Cholesterol: 3.3 mg
6 ingredients, 15 minutes in oven, loved making these. They turned out Great! My family are going to enjoy these for Christmas. Thank you for sharing.
Turned out great! I baked one set on parchment and the other on a silicone mat, and the parchment worked a lot better. (Made them crispier)
Thanks for the tip, so glad you liked them!
How many cups of shredded coconut in 14 oz bag ….
The best recipe ever!! So easy and delicious!
So easy and delicious. Didn’t have any trouble with melting down. They held their shape well.
So glad you enjoyed them Cathy!! ~Melissa
This is a quick and easy recipe! Very much like my grammies recipe! Yummmmm!
I’m glad you enjoyed it Jeanine! ~Melissa