There’s something about the first bite of a perfectly baked coconut macaroon — the gentle resistance as your teeth break through the crisp golden exterior, followed by a burst of sweet, moist chewiness inside. For me, that moment isn’t just dessert — it’s nostalgia wrapped in coconut.
This recipe is my personal gold standard for coconut macaroons:
- Only 5 ingredients you probably already have in your pantry.
- Naturally gluten-free — no flour, no fuss.
- Foolproof texture thanks to a careful balance of moisture, sweetness, and structure.
Whether you’re making them for a holiday cookie tray, an after-dinner treat, or as a gift, these macaroons are guaranteed to make people ask, “Can I have the recipe?”
Why You’ll Love This Recipe
- Bakery-worthy texture – crisp outside, irresistibly chewy inside.
- Minimal prep – only 15 minutes before they’re in the oven.
- Beginner-friendly – no whipping egg whites to stiff peaks.
- Perfect for make-ahead – stays chewy for days, freezes beautifully.
Quick Answer Box 🥥
To make chewy coconut macaroons, combine 1 can sweetened condensed milk, 5⅓ cups sweetened shredded coconut, 2 egg whites, 1½ tsp vanilla extract, and ¼ tsp salt. Scoop into mounds, bake at 325°F (160°C) for 20–25 minutes until golden. Cool completely for best chewiness.
Ingredients You’ll Need
(Yields: 24–30 macaroons | Prep: 15 min | Bake: 20–25 min | Optional Chill: 30 min)
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Sweetened Condensed Milk | 14 oz (396g) | Sweetens, binds, and keeps the cookies moist. Full-fat gives best texture. |
| Sweetened Shredded Coconut | 5⅓ cups (400–450g) | The long shreds give macaroons their signature chewy bite. |
| Egg Whites | 2 large | Adds lightness and helps the macaroons hold together without being cakey. |
| Pure Vanilla Extract | 1½ tsp | Enhances the natural sweetness of coconut. |
| Salt | ¼ tsp | Balances the flavors and prevents overly sugary taste. |
Step-by-Step Instructions
1. Prepare the Oven & Baking Sheets
- Preheat oven to 325°F (160°C).
- Line two baking sheets with parchment paper or silicone mats — macaroons stick without them.
2. Mix the Base
- In a large bowl, whisk together sweetened condensed milk, egg whites, vanilla, and salt until smooth.
- No need to beat the whites separately — simple incorporation works here.
3. Add the Coconut
- Fold in all the shredded coconut until evenly coated.
- The mixture should be sticky and thick — no dry coconut patches.
4. Optional Chill
- For neat, plump macaroons, cover and chill 30 minutes before baking.
5. Shape & Bake
- Scoop into 1.5 tablespoon mounds with a cookie scoop or two spoons.
- Bake 20–25 minutes until edges and tips are lightly golden.
- Rotate trays halfway for even baking.
6. Cool Completely
- Let macaroons cool on the tray for 10 minutes before transferring to a wire rack.
- Cool fully before storing — this develops the ultimate chewy texture.
Expert Tips
- Don’t overbake – light golden is perfect; dark brown = dry.
- Uniform sizing ensures even baking.
- Use fresh coconut – stale coconut gives an oily taste.
Serving Ideas
- Classic: On a pretty platter with tea or coffee.
- Chocolate-Dipped: Dip bottoms in melted dark or milk chocolate.
- Holiday Gift: Pack in decorative tins lined with parchment.
- Dessert Board: Pair with brownies, shortbread, and fresh berries.
Make-Ahead & Storage
- Room temperature: Airtight container, 3–4 days.
- Freeze: Lay flat, freeze, then store in freezer bags up to 3 months.
- Thaw: At room temperature for 1–2 hours.
Nutritional Snapshot (Per macaroon, approx.)
Calories: 130 | Carbs: 16g | Fat: 7g | Protein: 2g | Fiber: 1g
FAQ
Can I use unsweetened coconut?
You can, but the texture will be drier. You’d need to increase condensed milk or add sugar to compensate.
Why did my macaroons spread too much?
Likely from skipping the chill step or using overly fine coconut.
Can I add mix-ins?
Yes! Try ½ cup mini chocolate chips, chopped nuts, or pressing a cherry on top before baking.