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plate of golden-brown coconut macaroons

Coconut Macaroons

These coconut macaroons are chewy on the inside, golden on the outside, and come together in minutes. With just a few ingredients, you’ll have a batch of sweet little cookies that are perfect for sharing, gifting, or snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American, European
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 3 cups unsweetened coconut flakes
  • 4 large egg whites
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
Alternative (Condensed Milk Version):
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups shredded coconut

Method
 

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix the base:
    For egg white version: Whisk egg whites, sugar, vanilla, and salt until frothy. Stir in coconut.
      For condensed milk version: Mix coconut, condensed milk, and vanilla until combined.
        Shape the cookies: Drop spoonfuls (about 1 tablespoon) onto the baking sheet. Lightly press to hold shape.
        1. Bake for 18–22 minutes, until edges are golden brown.
        2. 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.