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Coconut Macaroons Recipe
5 from 4 votes

Coconut Macaroons Recipe

These Coconut Macaroon Cookies are perfectly soft on the inside with crispy edges. You'll love the sweet coconut flavor of these chewy cookies, plain or dipped in melted chocolate!

Prep Time
15 mins
Cook Time
21 mins
Total Time
36 mins
Servings: 36 cookies
Calories: 45 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 bag 14 ounce sweetened flaked coconut
  • ¾ cup sweetened condensed milk 2 tablespoons
  • 1 teaspoon vanilla extract
  • 2 egg room temperature, large, whites
  • ¼ teaspoon kosher salt
  • ¾ cup dark chocolate melting wafers optional

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla extract by hand using a wooden spoon. Set aside.
  3. In a medium mixing bowl, beat egg whites and salt, with a hand mixer, until stiff peaks form.
  4. Fold the egg whites into the coconut mixture until fully incorporated.
  5. Using a 1 Tablespoon scoop, place mounds of coconut mixture onto the prepared baking sheet, spacing about 1-inch apart.
  6. Bake for 21-23 minutes, until the tops and edges are golden brown. Do not overbake!
  7. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  8. If dipping the coconut macaroons in chocolate, place the chocolate melting wafers in a microwave safe bowl and heat on high for 1 minute. Stir until the chocolate has completely melted and is smooth. Dip the bottoms of the cookies into the chocolate and place on parchment paper to set. The melted chocolate can also be put in a ziploc baggie with the corner cut off for easily drizzling.

Notes

  • Storage:  These cookies are best kept at room temperature, in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days.)
  • Freezing: The cookies may be individually wrapped (after baking and cooling completely) and frozen in an airtight container for up to 3 months. When ready to thaw, remove the cookies from the container and let them come to room temperature.
  • Macaron vs Macaroon. Two very different cookies! Learn how to make Macarons with our easy guide!
  • This is a moist and chewy cookie that gets better as the days go by. Naturally gluten free! Good cookie for Passover because they contain no grains or levening.
  • Can egg whites from a carton be used? I recommend using the real deal. Egg whites in the carton are sometimes challenging to get to the stiff peak stage. And some readers will confuse egg whites and egg beaters, which are not the same thing. In this case, fresh egg whites are best.
  • What are stiff peaks and how long does it take to get there? When you first begin to beat the egg whites, they will look foamy. Around the minute mark of beating, the eggs will start to get more frothy and white. Stiff peaks are reached when the beaters can be lifted out of the mixing bowl and the whites will form tips that don’t bend down when the beater is turned upright. The mixing bowl can also be turned upside down and the eggs will stay put. It depends on how fast the mixer is going, but this should take somewhere between 2-4 minutes. If the egg whites aren’t beaten to stiff peak stage, the coconut macaroons will turn out runny.
  • Don’t overmix the whites when folding them into the coconut mixture. This can deflate the whites and cause them to separate from the cookie mixture causing puddles to form under the macaroons.
  • Allow the cookies to cool slightly to set before transferring them to a cooling rack. If they are moved too soon, they will stick to the parchment paper.

Nutrition Information

Serving 1cookie Calories 45kcal (2%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Cholesterol 1mg (0%) Sodium 24mg (1%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 36 cookies

Amount Per Serving

Calories 45

% Daily Value*

Serving 1cookie
Calories 45kcal 2%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 2g 3%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 24mg 1%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.