Coconut Macaroons

Coconut macaroons were the sweet treat I made when I needed something impressive but incredibly easy and they quickly became a staple in my recipe box. I remember my first batch turning out golden on the outside and chewy on the inside and I knew right then that these little cookies were going to be a long-term favorite.

They’re naturally gluten free and use only a handful of ingredients which makes them perfect for baking days when you want big flavor without a long shopping list. Their toasty edges and soft coconut centers make them irresistible whether you’re serving them for holidays brunches or just because.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Sweetened shredded coconut – The star ingredient adding texture and tropical flavor
• Sweetened condensed milk – Binds everything together and adds sweetness
• Vanilla extract – Adds depth and enhances the coconut
• Egg whites – Help the cookies hold their shape while staying light
• Salt – Balances the sweetness and brings out the flavors

Tools You’ll Need

• Mixing bowl – For combining the ingredients easily
• Spatula – Perfect for folding the mixture without deflating the egg whites
• Electric mixer – Helps whip the egg whites to stiff peaks
• Measuring cups and spoons – For accurate and consistent baking
• Baking sheet – Where all the magic happens
• Parchment paper – Keeps the cookies from sticking and helps them bake evenly
• Cookie scoop – Makes portioning the dough quick and uniform

Instructions

Step 1:

I start by preheating the oven to 325°F and lining a baking sheet with parchment paper to keep everything from sticking.

Step 2:

In a large bowl I mix together the sweetened shredded coconut sweetened condensed milk and vanilla extract until fully combined.

Step 3:

In a separate clean bowl I beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form.

Step 4:

I gently fold the whipped egg whites into the coconut mixture using a spatula being careful not to deflate the peaks so the cookies stay light.

Step 5:

Using a cookie scoop or spoon I drop heaping tablespoons of the mixture onto the prepared baking sheet spacing them about 1 inch apart.

Step 6:

I bake the macaroons for 20 to 25 minutes until the edges are golden brown and the tops just start to color.

Step 7:

Once baked I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips

For a chocolate twist I sometimes dip the bottoms of the cooled macaroons in melted dark chocolate or drizzle it over the tops. You can also add a little almond extract for a nuttier flavor or fold in some mini chocolate chips right into the batter.

Ways to Serve

Coconut macaroons are perfect served with coffee or tea as a simple dessert or snack. They also make beautiful additions to cookie platters and hold up well in gift boxes for holidays or special occasions.

Frequently Asked Questions

Can I freeze Coconut Macaroons?

Yes they freeze very well! Just store them in an airtight container and thaw at room temperature.

Do I have to whip the egg whites separately?

Yes whipping them gives the macaroons their light texture and helps them hold their shape.

Can I make these dairy free?

You can try using sweetened condensed coconut milk as a substitute for a dairy-free option.

See You in the Kitchen

I hope you give these Coconut Macaroons a try because they’re sweet simple and always a hit. Whether you’re baking for a crowd or just for fun they’re bound to bring a little sunshine to your kitchen.

Happy Cooking!

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