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These easy Coconut Macaroons are soft and chewy in middle with crisp toasted edges. Whipped egg whites and sweetened condensed milk bring the coconut together, with an optional chocolate dip to finish.
The Easiest Coconut Macaroons You’ll Ever Make
If I’m being honest, Coconut Macaroons have never tempted me–anytime I’ve had them, they were dry and boring. But recently I had some from the trendy California Erewhon store and it was just what a coconut macaroon should be: soft and chewy in the middle, with a delicious golden coconut taste, a crisp exterior, and a drizzle of chocolate.
What Makes These Coconut Macaroons Special:
- Toasted & Raw Coconut Blend: Half the coconut is toasted first for a rich, nutty flavor and crunch, while the rest stays raw to keep the inside soft and chewy.
- Hybrid Binding Technique: I use both whipped egg whites (for a light, crisp exterior) AND sweetened condensed milk (for a dense, rich center).
If you’re looking for a really easy and unique cookie for the holidays, this is it. They’re quick to throw together with just a few ingredients, and they’re perfect for holiday cookie trays or gifting to neighbors.
If you’re a coconut lover, you have to try Coconut Cream Pie, Coconut Tres Leches Cake, Coconut Cake with Pineapple Filling, and Coconut Rice!
How to make Coconut Macaroons:
Toast Coconut: Spread half the coconut (1½ cups) in an even layer on a baking sheet. Bake at 325°F for about 8 minutes, stirring once, until lightly golden and fragrant, then cool completely. Preheat the oven to 325°F. In a large bowl, combine all the coconut, condensed milk, vanilla, and salt. The mixture should be moist and hold together when pressed. If it seems too dry, add condensed milk 1 tablespoon at a time.
Fold in Egg Whites: In a separate clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Use a spatula to gently fold them into the coconut mixture just until evenly incorporated.
Scoop and Bake: Scoop about 1½–2 tablespoons of mixture per macaroon onto a parchment-lined baking sheet and shape into compact, slightly tall mounds. Bake at 325°F for 20–25 minutes, until deep golden brown. Cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Optional Chocolate Dip: Microwave 12 ounces chopped high-quality dark chocolate, chocolate chips, or chocolate wafers in 20-second increments, stirring between each, until melted and smooth. Dip the bottoms of the macaroons in chocolate and place on a parchment-lined baking sheet to cool. If desired, drizzle the remaining melted chocolate over the tops.
Pro Tips:
- Cool Before Mixing: Let the toasted coconut cool completely so it doesn’t warm the mixture or deflate the egg whites.
- Fold Gently: Use a spatula to gently fold in the egg whites just until incorporated to preserve the air whipped into them.
- Shape Tall Mounds: Scoop into compact, tall mounds so the edges crisp while the centers stay chewy.
Easy Coconut Macaroons Recipe
Equipment
Ingredients
- 3 cups sweetened shredded coconut, divided
- 1/2 cup sweetened condensed milk, plus 2 Tablespoons (39 g); more if needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Optional chocolate dip
- 12 ounces high-quality dark chocolate, chopped; or chocolate chips or chocolate wafers
Instructions
- Toast Coconut: Spread half of the coconut (1½ cups) in an even layer on a baking sheet. Bake at 325°F for about 8 minutes, stirring once, just until lightly golden and fragrant. Cool completely.3 cups sweetened shredded coconut
- Preheat oven to 325°F.
- Combine: In a large bowl, combine all the coconut, condensed milk, vanilla, and salt. The mixture should be moist and hold together when pressed. If it seems too dry, add additional condensed milk 1 tablespoon at a time.½ cup sweetened condensed milk, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
- Whip Egg Whites: In a separate clean bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.2 large egg whites, ¼ teaspoon cream of tartar
- Use a spatula to gently fold the whipped egg whites into the coconut mixture, just until evenly incorporated.
- Scoop about 1½–2 tablespoons of mixture per macaroon onto a parchment-lined baking sheet. Shape into compact, slightly tall mounds.
- Bake at 325°F for 20–25 minutes, or until the coconut is deep golden brown.
- Cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
- Chocolate Dipped Macaroons: Melt 12 ounces chopped high-quality dark chocolate (or chocolate chips or chocolate wafers) in the microwave in 20 second increments, stirring in between, until melted and smooth. Dip the bottoms of the macaroons in chocolate and place on a parchment lined baking sheet to cool. If desired, drizzle remaining melted chocolate over the top of the macaroons.12 ounces high-quality dark chocolate
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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