Light and chewy coconut macaroons! These sweet cookie mounds are lightly toasted in the oven and call for just five ingredients. They taste great dipped in dark chocolate!
I swear, I have never had as difficult of a time getting recipe tasters as I did for these coconut macaroons!
Evidently I’m surrounded by coconut-haters! Zach especially turned up his nose at them (he was practically offended when he saw shredded coconut on our shopping list), and most of my family members refused to try them because “ew, coconut”. 🤦🏼♀️
So where do you fall? Do you love it, or hate it?
I (obviously) love coconut (I already have a coconut cake recipe as well as coconut truffles on the blog), and I hope that some of you out there like it as much as I do and actually will enjoy these perfectly delicious and chewy coconut macaroons.
If you’re a chocolate lover, I definitely recommend dipping them in chocolate, too.
Coconut Macaroons are incredibly simple to make, and I just have a few tips for you below in order to make them come out perfectly every time.
The most important part of making macaroons (at least, for this recipe) is whipping your egg whites to stiff peaks. So,
What do Stiff Peaks Look Like?
- “Stiff peaks” just means that if you raise your beaters or a spatula or knife directly out of your beaten egg white, the peaks that form do not fall back into themselves and remain stable/stiff. Below, you can see a picture of exactly what your stiff peaks should look like. Note that the both the peak in the bowl and on the end of the whisk have held their shape.
Tips for Perfect Coconut Macaroons
- This recipe calls for a “scant cup” of sweetened condensed milk — this just means using slightly less than 1 cup. I usually look for the condensed milk to reach just below the 1 cup marker line on my liquid measuring cup.
- Sweetened condensed milk and evaporated milk are not the same thing, so please don’t try to substitute.
- Make sure that the bowl you will be using to beat your egg whites is completely clean, dry, and grease free, otherwise your eggs may fail to reach stiff peaks.
How Long are Homemade Coconut Macaroons Good For?
- Coconut Macaroons will keep at room temperature in an airtight container for up to one week. They may also be individually wrapped (after baking and cooling completely) and frozen in an airtight container for several months.
Enjoy (and if you’re a coconut-hater, I’m sorry!).
How to Make Coconut Macaroons
Printable recipe is just below the video. Like watching cooking videos? Make sure to subscribe to my YouTube channel!
Coconut Macaroons
Ingredients
- 14 oz sweetened coconut flakes (400g)
- 1 scant cup* sweetened condensed milk (225ml)
- 1 teaspoon vanilla extract
- 2 large egg whites room temperature**
- 1/4 teaspoon salt
- 4 oz dark chocolate bar optional
Instructions
- Preheat your oven to 325F (165C) and line a large cookie sheet with parchment paper.
- In a large bowl, stir together coconut flakes, condensed milk and vanilla extract until well-combined.
- In a separate bowl (make sure that it is completely clean and dry) combine the egg whites and salt.
- Using an electric mixer with whisk attachment (you could also use standard beaters if you don't have the whisk attachment, but the whisk is faster) beat egg whites and salt until stiff peaks form (see picture in post for photo of stiff peaks and description).
- Gently fold the egg whites into the coconut mixture until completely combined.
- Using a 1 1/2 Tablespoon-sized cookie scoop, scoop macaroon mixture into balls and drop onto prepared cookie sheet, placing at least 1" apart.
- Bake on 325F (165C) for 20-23 minutes or until tops are just beginning to turn golden brown.
- Allow coconut macaroons to cool completely before dipping in chocolate (if desired).
- To dip in chocolate -- chop chocolate bar into small even-sized pieces and place in a small microwave-safe bowl.
- Heat in 20-second increments, stirring in between) until chocolate is smooth and completely melted.
- Dip the bottom of each macaroon into chocolate and return to baking sheet for the chocolate to harden.
- Enjoy!
Notes
Nutrition
Mikaru86 says
Those look amazing. As a big fan of coconut I really need to try them some time. But first I need to finde some coarse coconut shavings. The ones I usually see here in stores are ground rather fine and I think they would turn out much better with coarse ones.
Sam says
Thank you! They will definitely be chewier with the coarse ones so I hope you can find some! 🙂
Judy says
Your comment, “How long do coconut macaroons last?” is so funny. In this house, they will be gone in a flash!
Sam says
Haha I will have to make an amendment to the post 😉
Shailene says
These are amazing! I can’t believe nobody would test these for you! Macaroons are my favorite cookies and have been since I was little so I had to try them out right away. 10/10 and I didn’t even have the patience to dip them in chocolate!
Your recipes are the best Sam!
Sam says
Thank you so much Shailene!! I’m so glad you liked the recipe 🙂
Michele @ Queenbeebaker says
Coconut and chocolate? The BEST combination! These look amazing. No wonder you had so many taste-testers!
Sam says
Thank you, Michele!
Barb says
I have been making Ina Gartens (I think that’s her name) recipe for years and they always annoyed me because they would hold shape, but… Run. If that makes sense. The goo would almost bake out flat around it.
This recipe looks great though! That is the perfect shape! And I will be making these for sure! No coconut haters in this household! Thank you for sharing your recipe!
Sam says
Thank you, Barb! I hope everyone loves the macaroons!
Katie says
These are the bomb!!!!! Deffinetly doing them again!! Super recipe a keeper!! Couldnt get enough!! Mouth watering!!! Thank you Sam!!
Sam says
I am so happy to hear this, Katie!!! Thank you for commenting! 🙂
Patricia Hynes says
I baked these as per you instructions, they are perfect. I often buy them because macaroons are a favourite, but, no need to buy them anymore.
Thanks for the recipe.
Sam says
I am so glad you enjoyed them, Patricia! I ALWAYS prefer homemade to store bought! ☺️
Nancy Haley says
Going to try these tonight! Have never had any luck making these and they are so expensive to buy. Think I’ll put a little cherry on top to make them pretty for Xmas! Will update you on how I make out. They look amazing!
Sam says
Please do provide an update. I think you are going to love them! 🙂
Barbara g says
I have always liked the taste of almond extract in my macarrons, would i also add the vanilla also, going to make them tonight, thanks for the receipe and
, thank you
Sam says
I personally like to use both vanilla and almond. I’d cut the vanilla extract to 1/2 teaspoon and then add almond extract (amount depending on your preference, a little goes a long way with almond extract so I’d probably start with just 1/4 teaspoon and adjust as needed). Enjoy!
Lori Kepple says
Mine look too flat and I think it wasn’t enough coconut. I will try them again.
Sam says
Hi, Lori. The egg whites may have been under or over whipped. You may also need more coconut. 🙂