These Coconut Macaroons are the ultimate quick dessert recipe, offering pure coconut flavor with a wonderfully chewy texture inside and crisp edges. Made with just a few simple ingredients like sweetened shredded coconut and condensed milk, they come together in under an hour of total time. They are perfect for holiday cookie plates, a sweet afternoon treat, or as a gluten-free dessert option that everyone can enjoy.

I first fell in love with the aroma-toasted coconut while traveling, and this homemade macaroons recipe has been my go-to for creating that comforting scent at home. The simplicity reminds me of my favorite peanut butter cookie recipe, where a few quality ingredients yield incredible results. I love serving these alongside a cup of tea after a meal featuring something like my chocolate banana bread, as the coconut provides a lovely, light finish.

Why These Coconut Macaroons Are Irresistible

• Pure Coconut Bliss: The generous amount of shredded coconut delivers an intense, authentic flavor and satisfying chew.
• Effortlessly Easy: With no fancy techniques required, this macaroon recipe comes together quickly with minimal cleanup.
• Crowd-Pleasing Texture: The whipped egg whites create a delightfully light texture that is neither dense nor dry.
• Naturally Gluten-Free: Made without any flour, these coconut cookies are a perfect treat for those with dietary restrictions.

Ingredients for Perfect Coconut Macaroons

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Coconut Macaroons

Easy coconut macaroons recipe with sweetened shredded coconut, condensed milk, and egg whites. Perfect golden brown cookies ready in under 30 minutes baking time.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 24 macaroons

Calories 120 kcal

Equipment

• mixing bowl
• oven
• baking sheet
• spatula
• electric mixer
• measuring spoons
• cookie scoop
• wire rack

Ingredients

  

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 2 large egg whites at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

 

• Preheat your oven to 325 degrees Fahrenheit. Line two large baking sheets with parchment paper; this will prevent sticking and make for easier cleanup.
• In a large mixing bowl, combine the 14 ounces of sweetened shredded coconut, 14 ounces of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir with a sturdy spoon or rubber spatula until all the coconut is evenly moistened and thoroughly coated with the milk mixture.
• In a separate, clean, medium-sized bowl, use an electric mixer on medium-high speed to beat the 2 large egg whites until they form soft peaks. The whites should be foamy and hold their shape slightly when the beaters are lifted, but still be soft and not stiff. This step incorporates air, which contributes to a lighter macaroon texture.
• Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Use a cutting motion through the center of the mixture and then scoop up from the bottom, turning the bowl as you go, until just combined. Be careful not to deflate the egg whites too much, as they add crucial lightness to the macaroons.
• Using a 1 1/2-inch cookie scoop (approximately 1 1/2 tablespoons) or two spoons, drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between each macaroon. This recipe should yield approximately 24 to 30 macaroons.
• Bake for 20 to 25 minutes, rotating the baking sheets halfway through the baking time to ensure even browning. The macaroons are done when they are golden brown around the edges and lightly toasted on top.
• Remove the baking sheets from the oven and let the macaroons cool on the sheets for 5 minutes. This brief resting period helps them firm up and prevents them from breaking. After 5 minutes, carefully transfer them to a wire rack to cool completely.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword coconut macaroons, cookies, easy

Easy and Creative Variations

• Chocolate-Dipped: After cooling, dip the bottoms of the macaroons in melted chocolate for an elegant touch.
• Almond Joy Inspired: Press a whole almond into the top of each mound before baking and drizzle with chocolate after.
• Lemon Zest: Add the zest of one lemon to the coconut mixture for a bright, citrusy twist.

My Pro Tips for Macaroon Perfection

• Room Temperature Egg Whites: Whip to soft, not stiff, peaks for maximum volume and the ideal light texture.
• Gentle Folding: Carefully fold the egg whites into the coconut mixture to avoid deflating them and keep the batter airy.
• Uniform Scooping: Use a cookie scoop for evenly sized macaroons that bake consistently, much like when making cranberry orange cookies.
• Cool Completely: Let them firm up on the baking sheet before moving them to a wire rack to finish cooling.

How to Store Your Homemade Macaroons

• Store: Keep cooled macaroons in an airtight container at room temperature for up to 5 days to maintain their texture.
• Freeze: These freeze beautifully for up to 3 months in a freezer-safe bag or container; thaw at room temperature.
• Make-Ahead Tip: You can scoop the dough onto baking sheets, freeze until solid, then transfer to a bag for baking fresh batches anytime.

Frequently Asked Questions

More Irresistible Cookie Recipes

• Chocolate Chip Cookies
• Brown Butter Chocolate Cookies
• Chewy Lemon Cookies
• Cinnamon Roll Sugar Cookies

Why This Coconut Macaroon Recipe Works

With its perfect balance of chewy texture and rich coconut flavor, this recipe delivers a foolproof dessert. It’s incredibly straightforward, making it ideal for both beginner bakers and those needing a quick treat. I hope you find as much joy in baking and sharing these easy coconut macaroons as I do.