Classic Coconut Macaroons made from just six ingredients. These Coconut Macaroons are chewy, crispy and very coconutty. They’re gluten-free and ready to eat in one hour.
Deliciously easy Coconut Macaroons ❤️
These classic coconut cookies are made using just six basic ingredients. Filled with shredded coconut and sweetened condensed milk, they’re crispy, chewy and oh-so-coconutty.
Dipped in chocolate for an extra special treat, these macaroons are ready to eat in just one hour!
why you will love this recipe
- Quick and easy to make
- You only need six ingredients
- They’re crispy, chewy and oh-so-coconutty
- And they’re gluten-free!
And what’s better than a chewy coconut cookie that takes just minutes to make? When I first tested this recipe, I used too much sweetened condensed milk and the cookies didn’t have that signature coconut crinkle.
But once I nailed the ratio of coconut to condensed milk and meringue, the combination was glorious.
I also tested this recipe using shredded coconut and desiccated coconut. And while both worked, I found shredded coconut offered more moisture and texture, resulting in a more scrumptious cookie.
Even so, I’ve included instructions in the recipe card if you prefer to use desiccated coconut. A quick dip in melted chocolate makes these Coconut Macaroons are choc-coconut delight!
what you will need
You only need six ingredients to make these Classic Coconut Macaroons. Here’s a snapshot of what you will need:
- Shredded coconut: I love the chewy texture that comes from using shredded coconut, but if you’d prefer to use desiccated coconut, you can. See recipe notes for more instructions.
- Sweetened condensed milk: I recommend using full fat sweetened condensed milk.
- Vanilla extract: Or you can use almond extract if you prefer.
- Egg whites
- Caster sugar: Or granulated sugar.
- Dark chocolate: Or milk chocolate for dipping. This is optional, but it does make these Coconut Macaroons extra special.
how to make them
It’s surprisingly easy to make Classic Coconut Macaroons from scratch. Here’s how to make them in four simple steps.
- In a large mixing bowl, stir together coconut, sweetened condensed milk, vanilla and salt.
- Use an electric mixer to beat the egg whites and sugar until they’re almost at stiff peaks.
- Fold egg whites into coconut mixture.
- Scoop out coconut mixture into balls, then bake until golden.
SHOULD MACAROONS BE SOFT?
Coconut Macaroons are best eaten on the day they are made. Fresh out of the oven, they’ll boast a crispy exterior and a soft and chewy middle. Over time, they will soften – but they’ll still be delicious.
If you’ve had problems with your Macaroons being too soft in the past, it’s likely that there was too much liquid in the recipe. These cookies require a careful ratio of sweetened condensed milk and egg white to coconut.
My recipe will create a sticky but not too wet dough, that can easily be scooped. The cookies will hold their shape in the oven and spreading will be minimal.
It’s also important to bake macaroons until golden brown as this will ensure their crispy texture. Underbaking will cause them to be soft and fall apart.
Also be sure to let them cool completely before enjoying – and definitely before dipping in chocolate.
shredded coconut or desiccated coconut?
I tested this recipe using both shredded coconut and desiccated coconut – and both work. However, my Coconut Macaroon recipe recommends using shredded coconut if possible.
Shredded coconut has more moisture than desiccated, and results in cookies that are a little softer inside, with a chewier texture.
If you do choose to use desiccated coconut, I have recommended adding an tablespoon of sweetened condensed milk so the cookies aren’t too dry.
the chocolate dip
I love to dip my Coconut Macaroons in melted chocolate once they’re completely cooled. Dark chocolate is my chocolate of choice, but you can use whatever chocolate you like. Of course, this is an optional step. They are very delicious without chocolate too!
frequently asked questions
I’ve tested this recipe using unsweetened shredded coconut – which is most common here in Australia. If you use sweetened shredded coconut, omit the sugar included in the recipe.
No. Coconut Macaroons are delicious on their own, but the chocolate dip does make them a little extra special.
Keep these macaroons in an airtight container at room temperature. Once dipped in chocolate, you can keep them in the fridge.
more coconut recipes
Classic Coconut Macaroons made from shredded coconut and sweetened condensed milk.
- 200 grams (2 and 1/4 cup) shredded coconut
- 80 ml (1/3 cup) full fat sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 large egg whites
- 2 tablespoons caster sugar or granulated sugar
- 100 grams (2/3 cup) dark chocolate or milk chocolate, pieces, optional
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add coconut, sweetened condensed milk, vanilla and salt. Stir with a spatula or wooden spoon until everything is well mixed and the coconut is completely covered. Set aside.
- In a separate medium-sized mixing bowl, add egg whites and sugar. Beat with an electric mixer on medium-high speed until eggs are almost at stiff peaks – but before they are dry. You should be able to turn the bowl upside down without anything moving.
- Add egg whites to coconut mixture and gently fold until the coconut is completely covered.
- Gently spoon out coconut mixture, approximately 1.5 tablespoons each, and place on prepared trays. I find it easiest to do this using a size 40 cookie scoop.
- Bake macaroons for 16-18 minutes or until cookies are golden on top and around the edges. Leave cookies to cool on trays for 5 minutes before carefully moving to a wire rack to cool completely.
- When the cookies are completely cooled, heat chocolate in the microwave, stirring every 20 seconds, until melted and smooth.
- Dip the bottom of each cookie in the melted chocolate. Leave upside down on a plate until chocolate has set or place them in the fridge to speed up the process.
Shredded coconut: I tested this recipe using unsweetened shredded coconut. If you choose to use sweetened shredded coconut, omit the caster sugar included in the recipe.
Desiccated coconut: I love the chewy texture that comes from using shredded coconut, but if you’d prefer to use desiccated coconut, you can. I recommend adding an extra 1 tablespoon of sweetened condensed milk if using desiccated coconut, otherwise the cookies can be a little dry.
Almond extract: You can swap vanilla extract for 1/2 teaspoon of almond extract if you prefer.
Storage: Keep these macaroons in an airtight container at room temperature. Once dipped in chocolate, you can keep them in the fridge.