Easy 5-Ingredient Coconut Macaroons: Chewy, Golden & Irresistibly Sweet!

Prepare to fall in love with these delightful coconut macaroons! Boasting a perfect blend of sweet, tender, and intensely coconutty flavor, they are surprisingly simple to whip up using just 5 core ingredients. This recipe guarantees golden, flakey exteriors and soft, chewy centers that are impossible to resist.

Hand holding a Coconut Macaroon with a bite taken out — A delicious coconut macaroon with a bite taken out, showcasing its inviting texture.

Why This Simple Coconut Macaroon Recipe Is a Must-Try

There’s a reason these easy coconut macaroons become an instant favorite. Their irresistibly golden and slightly crispy exterior gives way to a wonderfully chewy and soft interior, making it incredibly difficult to stop at just one. This recipe shines for its simplicity and the impressive results it delivers. With only a handful of readily available ingredients – egg whites, a pinch of salt, sweetened condensed milk, shredded coconut, and a splash of vanilla extract – you’ll effortlessly create perfect little mounds of coconut heaven. Whether you’re planning to share them during festive holidays, bring them to a cookie exchange, or simply indulge yourself (no judgment here!), these homemade macaroons are always a hit.

Beyond their delightful taste and texture, this particular coconut macaroon recipe is a dream for busy bakers. The minimal ingredient list means less shopping and fewer complex steps, making it accessible even for beginners. They are naturally gluten-free, a bonus for those with dietary restrictions, and they keep well, making them ideal for meal prep or edible gifting. Just like our popular buckeye candy, these macaroons are a staple in our repertoire of favorite easy-to-make confections during the bustling baking season. Their quick preparation time means you can have a batch of warm, fragrant macaroons ready in under an hour, transforming any ordinary day into a special occasion.

Golden Coconut Macaroons arranged on a rustic wooden platter — A beautiful arrangement of freshly baked coconut macaroons on a wooden platter.

Essential Ingredients for Perfect Coconut Macaroons

Crafting these delectable coconut macaroons requires only a few key ingredients. You can find all specific measurements, ingredient quantities, and detailed instructions in the printable recipe card located at the very end of this comprehensive guide. Gathering your ingredients before you begin will ensure a smooth and enjoyable baking experience.

Ingredients for Coconut Macaroons laid out on a kitchen surface — The simple, fresh ingredients required to make these delicious coconut macaroons.

Ingredient Spotlight & Expert Tips for Best Results

Understanding the role of each ingredient and noting a few expert tips can elevate your macaroons from good to absolutely fantastic. Here’s what you need to know:

SWEETENED SHREDDED COCONUT – This is the star of the show! You will need precisely 14 ounces of sweetened shredded coconut. Ensure you use *sweetened* coconut, as unsweetened varieties will result in a much less sweet and drier macaroon, significantly altering the recipe’s balance and texture. Sweetened shredded coconut provides both the bulk and a good portion of the sugary chewiness that defines a perfect macaroon. You can find it in most baking aisles.
EGG WHITES – Two large egg whites are essential for creating the light, airy structure of the macaroons. The secret to beautifully whipped egg whites lies in their temperature. Always bring your egg whites to room temperature before you begin whisking. Room temperature egg whites have a lower surface tension, allowing them to incorporate significantly more air and whip up into stiffer, more stable peaks much faster than cold egg whites. This aeration is crucial for the macaroon’s final texture. Be careful when separating eggs to avoid any yolk contamination, as even a tiny bit of fat can prevent the whites from whipping properly.
SWEETENED CONDENSED MILK – This ingredient acts as both a sweetener and a binder, giving the macaroons their characteristic chewiness. Our recipe calls for exactly ¾ cup of sweetened condensed milk. A standard 14 oz. can typically contains slightly more than 1 cup, so you will have a small amount leftover. It’s crucial not to be tempted to use more than ¾ cup. Excess sweetened condensed milk will make the coconut mixture overly sticky and much more challenging to fold into the whipped egg whites without deflating them. Furthermore, too much condensed milk often causes the macaroons to spread and form an undesirable sugary puddle around their base during baking, affecting their shape and appearance. Precise measurement here is key for perfectly formed, chewy treats.
VANILLA EXTRACT – A teaspoon of good quality vanilla extract enhances the overall sweetness and provides a lovely aromatic depth to the macaroons. If you’re looking to experiment and add an extra layer of flavor, consider incorporating ¼ to ½ teaspoon of almond extract or even coconut extract alongside the vanilla. Almond extract pairs beautifully with coconut, offering a slightly nutty and sophisticated note, while additional coconut extract can intensify that tropical flavor. Always use pure extracts for the best taste.
SALT – A small amount of salt (¼ teaspoon) might seem insignificant, but it plays a vital role in balancing the sweetness of the macaroons and enhancing all the other flavors. Don’t skip it!

Step-by-Step Guide: How to Bake Irresistible Coconut Macaroons

These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delightful recipe. For the complete printable version, including all precise measurements and condensed instructions, please jump to the recipe card at the bottom of this post.

**Prepare Your Baking Environment:** First, preheat your oven to 325°F (160°C). This ensures the oven is at the correct temperature when your macaroons are ready to go in, which is crucial for even baking. Line two baking sheets with parchment paper. Parchment paper is essential to prevent sticking and allows for easy removal of the baked macaroons. Set the prepared sheets aside.
**Whip the Egg Whites:** In the clean, dry bowl of a standing mixer fitted with a whisk attachment, combine the room-temperature egg whites and salt. Whisk on high speed for approximately 2 minutes, or until the egg whites transform into stiff, glossy peaks. Stiff peaks mean that when you lift the whisk, the peaks stand up firmly without collapsing. This traps air, contributing to the macaroon’s light texture.

Egg whites and salt ready to be whipped in a stand mixer.

Perfectly whipped egg whites forming stiff peaks.
**Combine Wet & Dry Ingredients (Except Egg Whites):** While your egg whites are whipping, in a large separate mixing bowl, combine the sweetened shredded coconut, vanilla extract, and the measured ¾ cup of sweetened condensed milk. Stir these ingredients together until the coconut is thoroughly coated and a cohesive, sticky mixture forms.

Sweetened condensed milk, shredded coconut, and vanilla in a bowl.

The coconut mixture ready for the egg whites.
**Gently Fold in Egg Whites:** Using a rubber spatula, carefully fold the whipped egg whites into the coconut mixture. The key here is to be gentle to maintain as much of the air in the egg whites as possible. Use a cut-and-fold technique: cut down through the center of the mixture, scoop up from the bottom, and fold it over the top. Rotate the bowl and repeat until the egg whites are just incorporated, and no white streaks remain. Over-mixing will deflate the egg whites, resulting in denser macaroons.

Gently folding the whipped egg whites into the coconut mixture.

The fully combined macaroon batter, light and airy.
**Scoop and Place on Baking Sheets:** Using a 1 ½ tablespoon cookie scoop (this helps ensure consistent size and even baking), drop mounds of the coconut mixture onto your prepared baking sheets. Leave a little space between each macaroon as they will spread slightly.

Scooped coconut macaroon dough ready for the oven.
**Bake Until Golden:** Transfer the baking sheets to your preheated oven. Bake for approximately 25 minutes, or until the macaroons achieve a beautiful golden-brown color, especially around the edges and on the tips of the coconut flakes. The exact baking time may vary slightly depending on your oven, so keep an eye on them towards the end.

Freshly baked golden coconut macaroons.
**Cool Completely:** Once baked, remove the baking sheets from the oven. Allow the macaroons to set and firm up on the sheets for a couple of minutes before carefully transferring them with a spatula to a wire cooling rack. Let them cool completely on the rack. This final cooling process allows the macaroons to fully set and achieve their optimal chewy texture.

Frequently Asked Questions & Expert Tips for Coconut Macaroons

How do you store coconut macaroons?

To maintain their delicious chewiness and flavor, store coconut macaroons in an airtight container at room temperature. They will stay fresh and delightful for 4-5 days. If stacking them, you might want to place a piece of parchment paper between layers to prevent them from sticking together.

Can you freeze coconut macaroons?

Yes, coconut macaroons freeze exceptionally well! To freeze, arrange the completely cooled macaroons in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer them to an airtight freezer-safe container or a large zip-top bag, removing as much air as possible. They can be frozen for up to 3 months. Thaw them at room temperature for a few hours before serving.

Can I dip coconut macaroons in chocolate?

Absolutely, and it’s highly recommended for an extra decadent touch! To dip them in chocolate, simply melt your preferred type of chocolate chips – semi-sweet or dark chocolate works beautifully – in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until a smooth, dippable consistency is achieved. Dip the bottoms of the cooled macaroons into the melted chocolate, allowing any excess to drip off. Place them on a parchment-lined baking sheet to set. For a quicker set, you can chill them in the refrigerator for about 15-20 minutes.

Why are my coconut macaroons pooling at the bottom?

Pooling, where a sugary syrup forms around the base of your macaroons, can happen for a couple of reasons. The most common cause is using too much sweetened condensed milk. Remember, this recipe specifically calls for ¾ cup of sweetened condensed milk, which is less than what comes in a standard 14 oz. can. Be sure to measure it accurately, rather than simply pouring in the entire can. Pooling can also occur if your egg whites were not whisked to truly stiff peaks; insufficient aeration means they can’t support the mixture as well. While pooling might affect the aesthetic slightly, rest assured that even with a little puddle, your macaroons will still taste absolutely delicious!

What’s the difference between a macaroon and a macaron?

This is a common question! Coconut macaroons (pronounced mah-kah-ROON) are dense, chewy mounds of shredded coconut, often held together with sweetened condensed milk and egg whites. They are typically rustic in appearance. French macarons (pronounced mah-kah-RON), on the other hand, are delicate, meringue-based sandwich cookies made from almond flour, egg whites, and sugar, with a smooth top shell and ruffled “feet” around the base, filled with ganache, buttercream, or jam. They are entirely different cookies, despite their similar names!

Can I add other mix-ins to my coconut macaroons?

Absolutely! While delicious on their own, coconut macaroons are wonderfully versatile. You can fold in mini chocolate chips (about ½ cup) with the coconut mixture for chocolate chip macaroons. A teaspoon of citrus zest (lemon or orange) can add a bright, fresh flavor. For a more tropical twist, finely chopped dried pineapple or mango can be a delightful addition.

Are these macaroons gluten-free?

Yes! This recipe is naturally gluten-free, as it uses shredded coconut and egg whites, with no flour. This makes them a fantastic dessert option for those with gluten sensitivities or celiac disease, or simply for anyone looking for a delicious flourless treat.

Coconut Macaroons piled high on a rustic wooden platter — A delightful stack of golden coconut macaroons, ready to be enjoyed.

Creative Serving Suggestions for Your Macaroons

For the absolute best taste and texture, serve your homemade coconut macaroons at room temperature. The subtle warmth allows their coconut flavor to truly shine and ensures a perfectly chewy bite. While they are incredibly satisfying on their own, don’t hesitate to elevate them! As mentioned, dipping the base of the macaroons in melted semi-sweet or dark chocolate adds a sophisticated and extra sweet touch. For a festive presentation, drizzle them with a contrasting white chocolate or a dark chocolate swirl. They pair wonderfully with a hot cup of coffee or a refreshing glass of iced tea, making them perfect for an afternoon treat or an after-dinner dessert. Arrange them artfully on a dessert platter for parties, or package them in small decorative bags for thoughtful edible gifts.

Explore More Delicious Cookie Recipes

If you loved making these easy coconut macaroons, you might enjoy trying some of our other fantastic cookie recipes. Perfect for any occasion or just a sweet craving!

Classic Snowball Cookies
Charming Cherry Wink Cookies
Delightful Thumbprint Cookies
Quick Chocolate No-Bake Cookies

I absolutely adore spending time in the kitchen, experimenting with new flavors and sharing my baking and cooking adventures with all of you! To make sure you never miss out on a delicious new recipe, I offer a convenient newsletter delivered directly to your inbox every time a new post goes live. Simply subscribe here and start receiving your free daily recipes!

Coconut Macaroons on a wooden platter with a bite taken out of one

Classic Coconut Macaroons

These classic coconut macaroons boast a perfectly soft and chewy interior, complemented by a delightful golden-brown, slightly crispy exterior. Get ready for these incredibly easy and delicious coconut cookies to quickly disappear from your table!

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert, Cookie

Cuisine: American

Servings: 30 cookies

40 minutes

Calories: 92

Author: Amanda Davis

Ingredients

▢ 2 large egg whites at room temperature
▢ ¼ teaspoon salt
▢ 14 ounces sweetened shredded coconut
▢ 1 teaspoon vanilla extract
▢ ¾ cup sweetened condensed milk

Things You’ll Need

▢
Baking sheet
▢
Stand mixer
▢
Mixing bowls
▢
1 1/2 tablespoon cookie scoop

Before You Begin

For the signature chewy texture and sweet flavor, make sure you use **sweetened shredded coconut** for this recipe.
Always bring your egg whites to room temperature before beginning the recipe. Room temperature egg whites whip up with significantly more volume and stability, creating stiffer peaks crucial for the macaroon’s structure.
This recipe precisely uses ¾ cup of sweetened condensed milk. A standard 14 oz. can contains slightly more than 1 cup, so you will have some leftover. It’s vital not to exceed the ¾ cup measurement, as using too much will make the coconut mixture excessively sticky and difficult to handle, and can lead to pooling at the base of your macaroons during baking.
If you wish to enhance the flavor profile, consider adding an extra touch of nutty or tropical essence by incorporating ¼ to ½ teaspoon of almond extract or additional coconut extract along with the vanilla.

Instructions

Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper and set them aside.
In the bowl of a standing mixer fitted with a whisk attachment, combine the room-temperature egg whites and salt. Whisk on high speed for approximately 2 minutes until the egg whites form stiff, glossy peaks.
Meanwhile, in a large mixing bowl, combine the sweetened shredded coconut, vanilla extract, and ¾ cup of sweetened condensed milk. Stir until well combined and the coconut is evenly coated.
Using a rubber spatula, gently fold the whipped egg whites into the coconut mixture. Continue folding gently until the egg whites are just incorporated, being careful not to deflate the mixture.
Using a 1 ½ tablespoon cookie scoop, drop uniform mounds of the mixture onto the prepared baking sheets, leaving a little space between each.
Bake for approximately 25 minutes, or until the macaroons are beautifully golden brown on the edges and tips.
Allow the baked macaroons to set on the baking sheets for a couple of minutes after removing them from the oven. Then, carefully transfer them to a wire cooling rack to cool completely.

Expert Tips & FAQs

**Storing:** Store your baked coconut macaroons in an airtight container at room temperature for up to 4-5 days. This helps maintain their chewy texture.
**Freezing:** Macaroons are excellent for freezing! Place completely cooled macaroons in an airtight container or a large zip-top freezer bag and freeze for up to 3 months. Thaw at room temperature.
**Chocolate Dipping:** For an extra indulgent treat, melt semi-sweet or dark chocolate chips in 30-second intervals in the microwave until smooth. Dip the bottoms of the cooled macaroons into the melted chocolate and place them on a parchment-lined baking sheet to set, optionally chilling them briefly.
**Preventing Pooling:** Ensure you accurately measure ¾ cup of sweetened condensed milk, avoiding the temptation to use a full 14 oz. can. Also, make sure your egg whites are whipped to firm, stiff peaks to provide adequate structure and prevent spreading.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.