Easy Coconut Macaroons Recipe
These easy Coconut Macaroons are perfectly golden and crisp on the outside, with a soft, chewy coconut center that's impossible to resist. Made with just a handful of simple ingredients, they're a delicious, fuss-free cookie that's perfect for holidays, parties, or anytime you need a sweet treat!
Servings: 16 macaroons
Calories: 245kcal
Cost: $4
Recipe Link
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.1/2 cup sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 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, 1/4 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
Video
Notes
Yield: About 16 macaroons. Serving Size: 1 macaroon.
Make Ahead Instructions: Cover and refrigerate the unbaked mounds on the baking sheet for up to 24 hours before baking.
Freeze Unbaked: Flash-freeze shaped mounds until solid, store in a freezer bag for up to 3 months, and bake straight from frozen (add 2–3 minutes).
Freeze Baked (Plain or Dipped): Store cooled macaroons in an airtight container with parchment paper between layers for up to 2-3 months. Thaw at room temperature for 15 minutes before serving.
*Estimated cost doesn't include optional chocolate dip.
Nutrition
Calories: 245kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 259mg | Fiber: 3g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 3mg
