Learn how to make the best easy coconut macaroons from scratch! These soft baked coconut cookies are chewy, sweet, and loaded with flavor. With just shredded coconut, condensed milk, eggs, and vanilla, they come together in minutes. We’ll show you how to whip the egg whites for perfect mounds, avoid overbaking, customize with chocolate, and store them for later. This classic Passover treat is now an anytime favorite!
Can I use regular coconut instead of shredded?
No, for this recipe you really need sweetened shredded coconut. The shreds help the macaroons hold their shape and bake up light and tender.
Do I have to beat the egg whites?
Yes! Properly whipped egg whites are key to getting tall, shapely macaroons instead of flat cookies. They provide crucial structure and moisture.
How long do baked macaroons last?
Store macaroons in an airtight container for up to 1 week at room temperature or up to 3 months frozen. For best flavor and texture, consume within a few days.
What extract can I use instead of vanilla?
Almond, coconut, maple, rum, and orange all taste delicious. Use 1 teaspoon of whichever extract you choose.
Can I make these gluten-free?
Yes! This coconut macaroon recipe is naturally gluten-free. For a certified gluten-free treat, just be sure your shredded coconut and condensed milk do not contain barley malt.
Should I grease the baking sheets?
No, there is no need to grease the sheets. Simply line them with parchment paper or silicone baking mats. The macaroons won’t spread much and won’t stick.
Can kids help make these?
Absolutely! Have kids measure ingredients, break up the coconut, fold in egg whites, scoop batter, and dip in chocolate. Cooking is more fun together!
- 14 ounces of sweetened shredded coconut
- 14 ounce can of sweetened condensed milk
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 6 ounces semi-sweet chocolate, melted (optional)
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, break up any large clumps of shredded coconut. Add the sweetened condensed milk, salt and vanilla. Stir well until thoroughly combined and the coconut is evenly coated.
- In a separate large bowl, beat the 2 egg whites with an electric mixer until stiff peaks form, about 3 minutes.
- Add half of the beaten egg whites to the coconut mixture and gently fold together until just combined. Then add the remaining egg whites and gently fold again until no streaks remain. Avoid overmixing.
- Using a 1 1⁄2 tablespoon cookie scoop or spoon, scoop rounded mounds of batter onto the prepared baking sheet, spacing about 1 inch apart. You should get 16-20 macaroons.
- Bake for 20-25 minutes, rotating halfway, until the tops are lightly golden brown. Let cool completely on the baking sheet.
- If desired, dip the bottom or drizzle the tops of the cooled macaroons with melted chocolate. Let chocolate set before serving.
- Store macaroons in an airtight container for up to 1 week, or freeze for up to 3 months. Enjoy!
- Be sure to whip the egg whites properly so the macaroons hold their shape. Under-whipped egg whites will cause them to flatten and spread out.
- Avoid overbaking or the macaroons will dry out instead of being light and chewy.
- Feel free to customize by adding chopped nuts, different extracts, spices, or liqueurs to the batter.
- For best texture and flavor, consume macaroons within a few days. The coconut oil can go rancid over time.
- Let me know if you need any clarification or have additional questions!