The BEST Coconut Macaroons Recipe

I finally perfected my 3 Ingredient Coconut Macaroons and I’m sharing the surprising pantry swap that made all the difference.

I never planned to write about Coconut Macaroons With Condensed Milk, but once I tasted these I couldn’t shut up. They’re not the flaky pastel cookie you see in bakeries, they’re dense, chewy and a little sweet, not froufrou like alot of fancy cookies.

I used plenty of sweetened shredded coconut and that can of sweetened condensed milk to glue it all into clouds of chew. Some versions go full Chocolate Kissed Coconut Macaroons and yeah that sounds dangerous, but even plain these are kind of addictive.

Expect imperfect little domes, golden edges and a bite that makes you wonder why you waited so long.

Ingredients

• Shredded coconut: chewy, sweet, high in fiber and healthy fats, gives texture and coconut flavor.
• Sweetened condensed milk: very sweet, adds carbs and calcium, binds macaroons, makes them dense.
• Egg whites: light protein, help set and brown lightly, keep centers airy and moist.
• Vanilla extract: tiny amount adds sweet aromatic notes, makes flavor taste deeper.
• Almond extract: optional, sharp nutty aroma, use sparingly or it’ll overpower coconut.
• Semisweet chocolate: optional, adds bittersweet contrast, provides extra richness and chocolatey snap.
• Coarse flaky sea salt: optional, a tiny sprinkle heightens sweetness, gives pleasant crunch.

Ingredient Quantities

• 4 cups sweetened shredded coconut (about 12 ounces or 340 g give or take)
• 1 (14 ounce) can sweetened condensed milk (about 397 g)
• 2 large egg whites room temp
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 teaspoon almond extract, optional
• 4 ounces semisweet chocolate, optional
• 1 teaspoon coconut oil, optional
• Coarse flaky sea salt, optional

How to Make this

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or silicone, set aside.

2. In a large bowl combine 4 cups shredded coconut and the whole 14 oz can sweetened condensed milk, then stir in 1 tsp vanilla extract, 1/4 tsp kosher salt and 1/2 tsp almond extract if using. Mix until every bit of coconut is coated.

3. In a clean bowl beat the 2 large room temp egg whites with a mixer until stiff glossy peaks form. Don’t underbeat, but don’t go so far they get dry.

4. Fold the beaten egg whites into the coconut mixture gently, using a spatula, until just combined. If the batter seems too wet add a tablespoon or two more coconut, if too dry add a teaspoon of condensed milk.

5. Scoop the mixture into mounds about 2 tablespoons each (or use a small cookie scoop) onto the prepared sheet, leaving space between them. Wet your hands or the scoop to prevent sticking and press the tops slightly if you want them flatter.

6. Bake 18 to 22 minutes, rotating the pan halfway, until edges are golden brown and tops are lightly toasted. Watch them closely near the end they brown fast.

7. Let the macaroons cool on the sheet 5 minutes then transfer to a wire rack to cool completely. This helps them hold shape.

8. If using chocolate: melt 4 oz semisweet chocolate with 1 tsp coconut oil in 20 to 30 second microwave bursts, stirring between, or melt in a double boiler until smooth. Dip bottoms or drizzle chocolate over the cooled macaroons.

9. Place chocolate-dipped macaroons on parchment, sprinkle coarse flaky sea salt if you like, chill briefly until chocolate sets about 15 to 20 minutes. Store in an airtight container at room temp up to 3 days or freeze for longer.

Equipment Needed

1. Oven (set to 325°F)
2. Baking sheet plus parchment paper or silicone baking mat
3. Large mixing bowl
4. Clean small bowl for the egg whites
5. Electric mixer or a hand whisk
6. Rubber/silicone spatula for folding
7. Cookie scoop (about 2 Tbsp) or a tablespoon and wet hands
8. Wire cooling rack
9. Microwave safe bowl or double boiler setup for melting chocolate
10. Measuring cups and spoons

FAQ

The BEST Coconut Macaroons Recipe Substitutions and Variations

• Sweetened shredded coconut (4 cups): swap for unsweetened shredded coconut plus 1/3 cup granulated sugar tossed in to match sweetness, 1:1 by volume; or use sweetened coconut flakes or desiccated coconut 1:1 though texture will be a bit different.
• Sweetened condensed milk (1 can): make a quick homemade version by simmering 2 cups whole milk with 2/3 cup sugar until reduced to about 1 cup, cool and use 1:1; or use a can of sweetened condensed coconut milk 1:1 for a dairy free, extra coconutty result.
• Egg whites (2 large): use 1/4 cup pasteurized liquid egg whites (about equal to 2 whites) or 6 tablespoons aquafaba (chickpea brine) for a vegan swap, it whips ok but may not brown quite the same.
• Semisweet chocolate (4 ounces) for dipping: use 4 ounces chopped dark chocolate (60 to 70% cacao) or milk chocolate for a sweeter finish, or about 2/3 to 3/4 cup chocolate chips (chopped if possible) plus 1 teaspoon coconut oil to thin while melting.

Pro Tips

– Use a kitchen scale for the coconut if you can, 4 cups is vague and some brands pack differently. Getting the ratio right keeps the centers from being soggy or too dry.

– Don’t underbeat the egg whites, but don’t overdo it either. You want glossy stiff peaks that still look a little soft. If they get dry your macaroons will be crumbly.

– Bake on a middle rack, rotate the pan halfway, and watch them closely the last few minutes. They go from pale to too brown really fast so better to check early than assume the timer’s right.

– Chill the cooled cookies briefly before dipping in chocolate so the coating sets fast. If your chocolate looks grainy heat it gently with a bit of coconut oil and stir, dont overheat it.

– Store in an airtight container with parchment between layers at room temp up to 3 days, or freeze flat on a tray then bag them. To refresh frozen ones, warm 5 to 8 minutes in a low oven so they get a little crisp again.

The BEST Coconut Macaroons Recipe

Recipe by Tina Braven

0.0 from 0 votes

I finally perfected my 3 Ingredient Coconut Macaroons and I'm sharing the surprising pantry swap that made all the difference.

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Servings

24

servings

Calories

173

kcal

Equipment: 1. Oven (set to 325°F)
2. Baking sheet plus parchment paper or silicone baking mat
3. Large mixing bowl
4. Clean small bowl for the egg whites
5. Electric mixer or a hand whisk
6. Rubber/silicone spatula for folding
7. Cookie scoop (about 2 Tbsp) or a tablespoon and wet hands
8. Wire cooling rack
9. Microwave safe bowl or double boiler setup for melting chocolate
10. Measuring cups and spoons

Ingredients

• 4 cups sweetened shredded coconut (about 12 ounces or 340 g give or take)

• 1 (14 ounce) can sweetened condensed milk (about 397 g)

• 2 large egg whites room temp

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon kosher salt

• 1/2 teaspoon almond extract, optional

• 4 ounces semisweet chocolate, optional

• 1 teaspoon coconut oil, optional

• Coarse flaky sea salt, optional

Directions

• Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or silicone, set aside.
• In a large bowl combine 4 cups shredded coconut and the whole 14 oz can sweetened condensed milk, then stir in 1 tsp vanilla extract, 1/4 tsp kosher salt and 1/2 tsp almond extract if using. Mix until every bit of coconut is coated.
• In a clean bowl beat the 2 large room temp egg whites with a mixer until stiff glossy peaks form. Don't underbeat, but don't go so far they get dry.
• Fold the beaten egg whites into the coconut mixture gently, using a spatula, until just combined. If the batter seems too wet add a tablespoon or two more coconut, if too dry add a teaspoon of condensed milk.
• Scoop the mixture into mounds about 2 tablespoons each (or use a small cookie scoop) onto the prepared sheet, leaving space between them. Wet your hands or the scoop to prevent sticking and press the tops slightly if you want them flatter.
• Bake 18 to 22 minutes, rotating the pan halfway, until edges are golden brown and tops are lightly toasted. Watch them closely near the end they brown fast.
• Let the macaroons cool on the sheet 5 minutes then transfer to a wire rack to cool completely. This helps them hold shape.
• If using chocolate: melt 4 oz semisweet chocolate with 1 tsp coconut oil in 20 to 30 second microwave bursts, stirring between, or melt in a double boiler until smooth. Dip bottoms or drizzle chocolate over the cooled macaroons.
• Place chocolate-dipped macaroons on parchment, sprinkle coarse flaky sea salt if you like, chill briefly until chocolate sets about 15 to 20 minutes. Store in an airtight container at room temp up to 3 days or freeze for longer.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 38g
• Total number of serves: 24
• Calories: 173kcal
• Fat: 12.2g
• Saturated Fat: 10g
• Trans Fat: 0.02g
• Polyunsaturated: 0.25g
• Monounsaturated: 0.83g
• Cholesterol: 3.3mg
• Sodium: 31mg
• Potassium: 102mg
• Carbohydrates: 15.3g
• Fiber: 2.6g
• Sugar: 13.6g
• Protein: 2.9g
• Vitamin A: 50IU
• Vitamin C: 0mg
• Calcium: 49mg
• Iron: 0.52mg