This easy Coconut Macaroons recipe makes a simple and straightforward cookie using only 5 ingredients. These flourless sweet treats are naturally gluten-free and packed with delicious coconut taste and soft and chewy texture.
Best Coconut Macaroons
This recipe for coconut macaroons calls for the classic macaroons ingredients, but because they’re homemade and preservative-free, they taste so much better than the coconut cookies from the can with a fresher taste that cannot compare to the canister.
Moist and chewy on the inside and crisp and golden brown along the edges, these mini mounds of shredded coconut bake in under 30 minutes.
Making coconut macaroons with condensed milk is my favorite way to add tenderness and flavor to this sweet treat, but give them a dip in chocolate and they taste like an Almond Joy or Mounds Bar.
You will love these little macaroons cookies even if you don’t follow the rules of Kosher cooking, but they are perfect for Passover consumption and make great gifts for any holiday.
Looking for more coconut recipes? My Chocolate Coconut Macaroons, Chocolate Coconut Balls, and Coconut Brownies are delicious!
Why We Love This Coconut Macaroon Recipe
- Quick and easy to prepare in 10 minutes.
- Uses 5 simple ingredients.
- Tastes like the soft and chewy coconut center of an Almond Joy or Mounds bar.
- Perfect for people observing Passover and those who prefer gluten free macaroons.
- Great for edible gift-giving, cookie trays, or dessert platters.
More Coconut Recipes
Ingredients
- Sweetened coconut flakes
- Sweetened condensed milk: You must use sweetened condensed milk and NOT evaporated milk for this recipe or your macaroons will be runny.
- Vanilla extract
- Salt
- Egg whites: I recommend using fresh eggs and not the whites from a carton, as those tend to have a hard time reaching stiff peaks.
Substitutions and Additions
- Macaroon Mix-Ins: You can mix in ½ cup of sprinkles, chocolate chips, chopped nuts, or even dried fruit to the coconut mixture before baking.
- Add A Dip or Drizzle: Feel free dip the bottom of your macaroons into melted semi sweet or dark chocolate or add a drizzle of chocolate on top.
- Add Other Extracts: Feel free to swap the vanilla extract for almond extract or coconut extract.
Recommended Tools
- Baking sheets
- Parchment paper
- Mixing bowl
- Measuring tools
- Hand Mixer or stand mixer
- Cookie scoop or ice cream scoop
How to Make Coconut Macaroons
Not to be confused with their fancy French cousin, the macaron, this is the best macaroon recipe because it takes mere minutes to make using minimal ingredients. Packed with sweet coconut flavor and baked as mini mounds, these are perfect for Passover snacking or to serve at any holiday party.
- Make The Coconut Mixture: Mix together the coconut, sweetened condensed milk, vanilla, and salt.
- Whip The Egg Whites: Beat the egg whites until medium peaks are formed.
- Make The Mounds: Fold the egg whites into the coconut mixture. Scoop mounds of the cookie batter onto the pan.
Pro Tip: Leave about 1 to 2 inches between each cookie to prevent them from spreading. - Bake: Bake at 325 degrees Fahrenheit for 21-26 minutes until the edges begin to get golden.
Tips From Our Recipe Developer
- Make sure to use parchment paper and NOT wax paper on the baking sheets. The macaroons will stick to wax paper.
- Use a cookie scoop to make sure the cookies are uniform in size cookies and bake evenly.
- Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
- Room temperature eggs whip best.
- Avoid over-baking or you’ll end up with dry, crumbly cookies.
- You can toast the coconut just slightly before adding it to the egg whites, for an even deeper coconut flavor.
Storage Tips
- To Store: Coconut macaroons will stay fresh for about one week when stored in an airtight container at room temperature.
- To Freeze: Store your macaroons in an airtight container with parchment paper between the layers for up to 3 months.
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- Rainbow Sprinkle Cookies
- The Best Cookie Recipes {EVER!}
Coconut Macaroons
Ingredients
- 14 oz sweetened coconut flakes
- 14 oz sweetened condensed milk
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 large egg whites room temperature
Instructions
- Preheat the oven to 325°F and line your sheet pans with parchment paper.
- Mix the coconut, sweetened condensed milk, vanilla, and salt in a large mixing bowl.
- Whip the egg whites on high speed until medium peaks are formed.
- Fold your coconut mixture into the egg whites.
- Scoop out a heaping tablespoon of the cookie batter onto the sheet pan. Repeat this with the remaining mixture, leaving about 1 to 2 inches between each cookie to prevent them from spreading.
- Bake for 21-26 minutes until the edges begin to get golden.
Jenn’s Notes
- To Store: Coconut macaroons will stay fresh for about one week when stored in an airtight container at room temperature.
- To Freeze: Store your macaroons in an airtight container with parchment paper between the layers for up to 3 months.
- Make sure to use parchment paper and NOT wax paper on the baking sheets. The macaroons will stick to wax paper.
- Use a cookie scoop to make sure the cookies are uniform in size cookies and bake evenly.
- Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
- Room temperature eggs whip best.
- Avoid over-baking or you’ll end up with dry, crumbly cookies.
- You can toast the coconut just slightly before adding it to the egg whites, for an even deeper coconut flavor.
way too wet. the condensed milk and the egg whites were to fluid for the amount of coconut. it floated like a mass of sweet egg white all over the cookie sheet. very dissapointed and won’t be making this again! ruined expensive ingredients and wasted time. Ugh!!!!
Taste is good but far too much condenced milk. I had to use a muffin tin it was so runny. I even added extra coconut