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!
- 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
- 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.