Coconut Macaroons Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Coconut Macaroons Recipe is easy and makes the chewiest and most delicious coconut macaroons! These golden brown cookies are made with just five ingredients and are perfect for coconut lovers!
Coconut Macaroons have always been one of my favorite cookie recipes, especially when I need a quick and simple cookie. They are perfect for whipping together when you need to bake cookies that don’t require a lot of ingredients or time! And if you have a coconut lover in your family, this coconut macaroon recipe is just perfect!
Coconut Macaroon Recipe
I’ve always been a fan of coconut. Dishes like my Baked Coconut Shrimp and Coconut Cream Pie always delight me. And these Coconut Macaroons are delicious favorites as they are great to serve during holidays or to share as a sweet homemade gift with friends. These chewy and super simple cookies are perfect anytime!
How to Make Coconut Macaroons
To make these scrumptious cookies, you only need 5 ingredients.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Sweetened Flake Coconut – This sweet, moist coconut tastes delicious and gives the cookie a chewy texture.
- Sweetened Condensed Milk – if not using my homemade recipe, you can use your favorite brand
- Vanilla Extract – I love to use my homemade vanilla extract, but if using store-bought, be sure to use the highest quality you can. I don’t recommend using imitation vanilla flavoring as it can leave a bitter aftertaste.
- Egg Whites – These work with the coconut to give this delicious cookie a chewy inside and a crispy outside.
- Salt – a little salt in sweet recipes helps to balance
Step-by-Step Instructions
Prep. Preheat your oven to 325º F, line your baking sheets with parchment paper, and set them aside.
Mix. Add your coconut, sweetened condensed milk, and vanilla extract in a large mixing bowl and combine. Then, in another mixing bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
Add Egg Whites. Next, you will use a rubber scraper to fold the beaten egg whites into the bowl with the coconut mixture. Fold until well combined, but please be careful not to over-mix.
Scoop. Gather your parchment-lined baking sheets and scoop a tablespoon of the cookie mixture onto the parchment, forming a mound with each. Repeat this process with the remaining cookie mixture, making sure to leave 1 inch between each coconut macaroon.
Bake. Then bake the macaroons in the preheated oven until the tops are golden and the cookies are set, which will be around 20 minutes. Remove them from the oven and allow them to cool completely.
Serve or Store. Serve cooled cookies and enjoy!
Storage and Freezer Instructions
To store. Place cooled cookies in an airtight container and store them for up to 7 days.
To freeze. Place completely cooled cookies on parchment in layers in an airtight, freezer-safe container. Freeze for up to 3 months.
To serve after freezing. Before serving, remove from freezer container and allow to thaw and come to room temperature before serving.
Need some ideas for those leftover egg yolks? Make sure to store the yolks in an airtight container in the refrigerator and use them within 2 days. My Old-Fashioned Vanilla Ice Cream, Lemon Curd, Easy Blender Hollandaise Sauce, and Chocolate Mousse all use egg yolks. And they are always delicious added to your Scrambled Eggs!
Looking for more delicious cookie recipes? You’ll love my chocolate chip cookies, chewy sugar cookies, and chocolate no-bake cookies!
More Delicious Coconut Recipes
When you do a quick search here on Add a Pinch for Coconut, you’ll soon see that I love so many dishes made with this ingredient!
Here are a few of my other coconut recipes I hope you will enjoy!
Chocolate Coconut Nests – these are great to make with kids for Easter!
Here’s my favorite Easy Coconut Macaroons Recipe. I hope you and the coconut lovers in your life enjoy them as much as my family does!
Coconut Macaroons Recipe
Equipment
Ingredients
- 1 (14-ounce) package (396 g) sweetened flake coconut
- 3/4 cup (234 g) sweetened condensed milk
- 1 1/2 teaspoons (7 g) vanilla extract
- 2 large (70 g) egg whites
- 1/4 teaspoons (0.65 g) kosher salt
Instructions
- Preheat oven to 325º F. Line two baking sheets with parchment paper and set aside.
- Add coconut, condensed milk, and vanilla extract to a large mixing bowl.
- In a separate mixing bowl, beat egg whites and the salt with an electric mixer until stiff peaks form.
- Fold the beaten egg whites into the coconut mixture using a rubber scraper. Fold until well combined, but take care not to overmix.
- Scoop a tablespoon full of the coconut mixture and place into a mound on the parchment-lined baking sheet. Leaving 1 inch between the coconut macaroons, repeat until the pans are filled. Bake in preheated oven until the tops are golden and the cookie is set, about 20 minutes. Remove from the oven and allow to cool completely.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
this simple but delicious recipe has been a true favorite of mine for many years. it’s my hope that you all try this recipe and come to love it just as I have.
Thanks so much, Kathy. I’m so glad you enjoyed these cookies.
Hi Robyn, I made your coconut macaroon recipe today and they are DELICIOUS!!! I use 3/4 tsp. each of vanilla and coconut extracts and added 2 tsp. of flour to coconut mixture before folding in egg whites. My scoop must’ve been smaller as it made 37 macaroons.
Would you have any suggestions on how to use the remaining almost 2/3 cup of sweetened condensed milk? I hate to waste it.
Many thanks for any suggestions you can give me and MANY THANKS for such a delicious recipe!!
Wishing you a Very Blessed Christmas and a Very Happy New Year!
Susan
Susan, My Oreo Cheesecake Recipe for 2 4-inch cakes or Instant Pot Oreo Cheesecake Recipe for a 7-inch cake. Each use 1/4 cup sweetened condensed milk. You can always use some to make a sweetened coffee creamer. You can store the unused sweetened condensed milk in an airtight container in the refrigerator for about 2-3 weeks.
Can these be frozen? Would like to make these in a day or so.
Thanks so much
Yes, Jacque, these can be frozen. After they have completely cooled, store them in an airtight, freezer safe container, using parchment paper between the layers of cookies. Freeze for up to 3 months. Before serving, remove from freezer container and allow to thaw and come to room temperature before serving. For future reference, look at Freezer Instructions in the post. Hope you enjoy!
Thank you for this Passover friendly recipe! I plan to make a batch to share with gal pals the next time we get together for Mah Jongg.
They are called Cocadas in Mexico and the most traditional don’t have condensed milk. But I shall try this recipe 🙂
Thank you for sharing, Luz. I love how different countries, and even different regions within a country, prepare foods differently! I hope you love this version. For the Cocadas version, is it basically the same just without the sweetened condensed milk?