Coconut macaroons are chewy, shredded-coconut cookies held together with egg white and sweetened condensed milk. They bake quickly, need no flour, and come out golden and tender if you don’t overbake them.
Ingredients for Coconut Macaroons
Sweetened condensed milk binds the coconut and keeps it moist while baking. Shredded coconut is the whole cookie. Egg whites add structure and help the macaroons set without spreading. Vanilla extract brings warmth to the coconut flavor. Salt balances the sweetness and makes the coconut taste brighter.
Why This Coconut Macaroons Works
Sweetened condensed milk is already thick and sweet, so there is no need to cream butter or add sugar separately. It binds the coconut shreds into a cohesive dough that holds its shape in the oven.
Egg whites whip into soft peaks, which traps air and lifts the cookies as they bake. When folded into the coconut mixture, they make the macaroons light and tender rather than dense. The whites also set as they heat, giving the cookies structure so they don’t collapse.
Baking at 325°F (163°C) browns the coconut slowly without burning it. The cookies are done when the edges turn golden but the centers stay pale, which keeps them chewy inside.
Mistakes To Avoid
Overmixing after you fold in the egg whites breaks down the air bubbles and makes the baked cookies dense and flat. Fold gently just until no white streaks remain, then stop.
Overbeating the egg whites into stiff, dry peaks makes them hard to fold in and causes the dough to become grainy. Soft peaks that curl over when you lift the beater are the right stage.
Baking too hot or too long turns the outside dark brown while the inside stays raw, or burns the edges before the center sets. Check them at 20 minutes and look for pale centers with light golden edges.
Pulling them off the pan too soon while they are still soft causes them to break apart. Let them cool on the baking sheet for at least 5 minutes so they firm up enough to move.
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Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 3 cups unsweetened shredded coconut
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-step Instructions
- Heat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites on medium speed with an electric mixer until soft peaks form, about 2 to 3 minutes. The peaks should curl over when you lift the beater.
- In another bowl, stir together the sweetened condensed milk, shredded coconut, vanilla extract, and salt until combined.
- Gently fold the whipped egg whites into the coconut mixture using a spatula, folding just until no white streaks remain. Do not overmix.
- Using a cookie scoop or spoon, drop rounded mounds of dough about 1 1/2 inches apart onto the prepared baking sheet.
- Bake for 20 to 25 minutes, until the edges are light golden brown and the centers are pale. The cookies should look mostly done but not dark.
- Let the cookies cool on the baking sheet for at least 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.
Frequently Asked Questions
Can you use fresh coconut instead of shredded?
Fresh grated coconut contains too much moisture and will not hold together. Use unsweetened shredded coconut, which you can find in the baking aisle.
How do you store coconut macaroons?
Keep them in an airtight container at room temperature for up to 5 days. Refrigerate for up to 2 weeks, or freeze in a freezer bag for up to 3 months.
Can you dip them in chocolate?
Yes. Once the cookies are completely cool, melt 8 ounces of chocolate and dip the bottom half of each macaroon, then place them on parchment to set.
Serving Ideas for Coconut Macaroons
Serve them with coffee or tea as an afternoon treat. Pair them with tropical fruit like pineapple or mango to echo the coconut flavor. They also work well in a dessert platter alongside chocolate cookies and fruit for contrast. For a simple gift, stack them in a clear bag tied with twine.
