Let's Bake

Classic Coconut Macaroons

Yield Makes 16 cookies 1x
Prep: 40 minutesCook: 20 minutesTotal: 1 hour

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


  1. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line two baking trays with baking or parchment paper.
  2. 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.
  3. 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.
  4. Add egg whites to coconut mixture and gently fold until the coconut is completely covered. 
  5. 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.
  6. 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. 
  7. When the cookies are completely cooled, heat chocolate in the microwave, stirring every 20 seconds, until melted and smooth. 
  8. 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. 

Nutrition Information

Serving Size: 1 cookie Calories: 129 Sugar: 5.1 g Sodium: 32.5 mg Fat: 10.5 g Carbohydrates: 8.1 g Protein: 1.9 g Cholesterol: 0.5 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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