If you’re anything like me, you’ve probably had that moment when you’re craving something sweet but don’t want to spend hours in the kitchen. That’s where this coconut macaroons easy recipe comes in. These chewy little cookies are golden on the outside, soft in the middle, and packed with coconut flavor. The best part? They take just a handful of ingredients and minimal effort.
Why You’ll Love Coconut Macaroons
Coconut macaroons have been around for centuries, often seen at holiday tables or tucked neatly on a dessert platter. They’re a classic for a reason. Here’s why I love them (and I think you will too):
- Simple Ingredients: You don’t need a long grocery list—just coconut, eggs, sugar, and a little something extra if you’d like.
- Naturally Gluten-Free: Perfect if you’re sharing with friends who avoid wheat.
- Perfect Texture: Crisp edges with a soft, chewy center.
- Flexible Recipe: You can make them with condensed milk or go without it. Both versions work beautifully.
- Travel-Friendly: They store well and make a sweet gift for neighbors or coworkers.
Honestly, they’re the kind of cookie that looks fancy but comes together quicker than brewing a pot of tea.
Ingredients You’ll Need
Here’s what you’ll want to gather for the basic version:
- 3 cups unsweetened coconut flakes
- 4 large egg whites
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
That’s it! This makes a simple, classic batch.
For Coconut Macaroons With Condensed Milk:
Swap the egg whites and sugar for:
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 4 cups shredded coconut
Both versions work, so it really depends on what you have in your pantry.
Step-By-Step Instructions
1. Preheat Your Oven
Set it to 325°F (160°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easier.
2. Mix Your Base
- For the egg white version: Whisk egg whites, sugar, vanilla, and salt until frothy. Stir in coconut until well coated.
- For the condensed milk version: Mix the coconut, condensed milk, and vanilla until everything is combined.
3. Shape the Cookies
Use a spoon or cookie scoop to drop mounds of the mixture onto the baking sheet. Press gently so they hold their shape.
4. Bake to Perfection
Bake for 18–22 minutes, until the edges are golden brown. Keep an eye on them—the coconut can toast quickly.
5. Cool Before Serving
Let them rest for 5–10 minutes. They firm up as they cool, which gives that perfect chewy bite.
Tips for Perfect Coconut Macaroons
- Don’t Overbake: Once the edges are golden, pull them out. Overbaking dries them out.
- Go Big or Small: I sometimes make mini ones for snacking and larger ones for gifting.
- Storage: Keep in an airtight container at room temperature for up to 5 days. They can also be frozen for a month.
- Add a Dip: Half-dip in melted chocolate for an extra treat.
Fun Variations
Here are a few ways to make your batch stand out:
- Chocolate-Dipped Coconut Macaroon Cookies: Melt semi-sweet chocolate and dip the bottoms after baking.
- Almond Twist: Press a whole almond into the center before baking.
- Tropical Feel: Mix in a little lime zest for a bright flavor.
- Dulce De Coco Style: Drizzle caramel sauce on top once cooled.
- Coconut Macaroons Without Condensed Milk: Stick to egg whites and sugar for a lighter version.
Serving Ideas
These cookies shine on their own, but they also fit beautifully on a dessert platter alongside brownies, fruit tarts, or shortbread. I like bringing them to potlucks because they disappear fast.
They also make lovely homemade gifts. Wrap a few in parchment, tie with twine, and you’ve got a thoughtful present that tastes way better than store-bought.
Final Thoughts
This coconut macaroons easy recipe is proof that you don’t need a complicated process to make something delicious. With a few pantry staples and less than 30 minutes, you’ll have chewy, golden treats ready to enjoy.
Whether you make the traditional version, whip up some coconut macaroons with condensed milk, or go adventurous with chocolate drizzle, you’ll end up with a dessert that always brings smiles.
So grab that bag of coconut sitting in your cupboard and get baking—I promise, your sweet tooth will thank you.
Coconut Macaroons
Ingredients
Method
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Bake for 18–22 minutes, until edges are golden brown.
- Cool for 5–10 minutes before serving.
Notes
- For a richer taste, dip the bottoms in melted dark chocolate.
- Use unsweetened coconut if possible—sweetened will make them overly sugary.
- Store in an airtight container for up to 5 days or freeze for up to 1 month.
FAQs About Coconut Macaroons
Q: Can I make coconut macaroons ahead of time?
Yes! Bake them, let them cool, and store them in an airtight container. They keep well for several days.
Q: Are macaroons the same as macarons?
Nope! Macaroons are coconut-based cookies, while French macarons are almond meringue cookies filled with cream. Easy to mix up, but totally different treats.
Q: Can I use sweetened coconut instead of unsweetened coconut?
Yes, but cut down the sugar or they’ll be overly sweet.
Q: Can I freeze coconut macaroons?
Absolutely. Freeze in a sealed container for up to 1 month. Thaw at room temperature before serving.
Q: My macaroons spread out too much. What went wrong?
That usually means the mixture was too wet. Add a bit more coconut until it holds its shape.
Q: Can I make them dairy-free?
Yes. Stick to the egg white and sugar version and avoid condensed milk.
