Coconut Macaroons – These delightfully sweet bite-sized treats are perfectly chewy in the middle with a slightly crusty exterior that will have you swooning. They are an out-of-this-world indulgence made with just a few simple ingredients! 💫
So, my husband has a 3-ingredient recipe that he is famous for in our family, and with good reason. (Plus, a man that can bake, am I right? 😍) But you know me and my penchant for kitchen experimentation.
I customized my husband’s recipe and came up with a recipe that just might be the moistest, fluffiest macaroon recipe on the planet. The secret ingredient? Condensed milk. But before we move on, let’s clarify an important culinary terminology.
Coconut Macaroons vs. Coconut Macarons—What’s the Difference?
That one little “o” makes a world of difference in the dessert world. Macaroons are essentially chewy coconut balls like in the pictures. Macarons, on the other hand, are brightly colored sandwich cookies with cream filling.
It sounds simple enough, but they’re pretty complicated compared to the fuss-free macaroons. Making perfect macarons requires practice and experience. That may be why they’re often displayed like pricey jewelry. Don’t worry because that’s not what we’re doing today. 😅
- Coconut – The main ingredient in these delightful macaroons is coconut flakes! The sweetened variety tastes better, but you can use unsweetened if your macaroons less sweet.
- Sweetened Condensed Milk – I prefer sweetened condensed milk instead of sugar because it makes incredibly moist and chewy macaroons. Still, I’ve included the option to use sugar instead, in case you’d like to keep things dairy-free.
- Egg Whites – These guys keep the macaroons light and fluffy but still delightfully chewy.
- Extracts – Vanilla and almond extract add just the right flavor to these coconut bites.
- Semi-Sweet Chocolate – This optional ingredient is perfect for a chocolatey drizzle to decorate and complement the coconut flavor. Mounds anyone? 😋
How to Make Coconut Macaroons
Make the Coconut Macaroons
- Ready the Oven – Set the oven racks near the center of the oven. Preheat your oven to 325°F/162℃. Then line two baking sheets with parchment paper.
- Mix – Mix the coconut, sweetened condensed milk, vanilla, and almond extract in a medium bowl. Set aside. (Photos 1-2)
- Beat the Egg Whites – Beat the egg whites and salt in an electric mixer bowl until stiff peaks form. (Photos 3-4)
- Combine – Fold the beaten egg whites into the coconut mixture with a large rubber spatula. (Photos 5-6)
- Form Macaroons – Form heaping tablespoons of the mixture into mounds with a mini ice cream scoop or two large spoons on the baking sheets, spacing them about an inch apart. (Photo 7)
- Bake – Place the baking sheets in the middle of the oven and bake for 23-25 minutes. Rotate the pans from top to bottom and front to back so they bake evenly until the tops and edges are golden. (Photo 7)
- Chill – Let the macaroons cool for a few minutes on the pans, then transfer them to a wire rack to cool completely.
Make Chocolate Dip
- Melt the Chocolate – If you’d like to dip your macaroons in chocolate, melt the chocolate in a microwave on medium power in a microwave-safe bowl. Stir at 30-second intervals until just smooth and creamy. Or you can melt the chocolate over hot water in a double boiler. (Photos 9-10)
- Dip the Macaroons – Dip the macaroons (bottom first) in the chocolate, then let the excess drip back into the bowl. After that, put them back on the lined baking sheets.
- Chill – Refrigerate the macaroons for about 10 minutes until the chocolate sets.
- Get creative with the extracts. Lemon, orange, or even peppermint extracts would make these macaroons taste beautiful.
- Make mocha macaroons. 😋 Replace almond extract with a tablespoon of instant coffee and dip the finished macaroons in chocolate.
Tips and Tricks
- For a finer texture, pulse the coconut in your food processor a few times. Remember, though, that the finer texture will make the macaroons more compact.
- Cool the macaroons before storing them, or they’ll create condensation and lose their perfect crunchy outer layer.
- If you make this recipe with sugar instead of condensed milk, beat the sugar with the egg whites until you get stiff peaks.
- You can bump up the coconut flakes by a cup or two for crispier and lighter coconut macaroons.
They’ll stay good for about a week, so go ahead and make them per the recipe a day or two (or three!) ahead of time.
You can also freeze macaroons for three months and thaw them in the fridge. 🙌
Serving and Storage Instructions
Serve these delicious bites any time after they’ve cooled. Keep coconut macaroons in an airtight container at room temperature unless, of course, you prefer them chilled. They’ll keep for about a week.
That can happen if the batter is too moist. Make sure you follow the recipe precisely, not adding too much sweetened condensed milk or not enough coconut flakes.
That can happen if you use unsweetened coconut flakes. But it also depends on the brand you use, so you may want to experiment until you find a brand that doesn’t dry out the macaroons.
You can crack the egg in half and gently pour the egg white out, keeping the yolk in the shell. But even an old pro can accidentally get a little yolk in the mix, and we don’t want that since the whites won’t fluff up as they should. Here’s a simple trick. Crack an egg carefully and gently pour it into a slotted spoon with slots small enough to hang on to the yolk. The egg white will separate on its own and slip through the slots. 👍
What to Serve With Coconut Macaroons
I love to have a few macaroons with a nice hot drink. A chai tea latte is ideal, but even a cup of ginger tea complements this dessert nicely.
Coconut macaroons also go well served alongside other tropical desserts. I like to make them when I make mango fool, no-bake key lime mango coconut cheesecake pie, or pineapple cake. Mmm! 🤤
More Tasty Coconut Recipes to Try
- Coconut Bread
- Coconut Cake
- Braised Chicken in Coconut Milk
- Samoan Coconut Bread Rolls (Pani Popo)
- Coconut Puff Puff
- Ambrosia Salad
These coconut macaroons are so delicious and so easy to make! I know you’ll love them as much as I do. Already tried this recipe? Let me know how you liked it in the comment section below.
Watch How to Make It
This blog post was originally published in March 2019 and has been updated with additional tips, new photos, and a video.
Coconut Macaroons with Condensed Milk
- 1 14-ounce bag (400g) sweetened flaked coconut (about 5 cups)
- ½ 14-ounce can sweetened condensed milk (7 ounces or 200g)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 large egg whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, chopped (optional; the best quality, such as Ghirardelli)
Coconut Macaroons with Sugar
- 4 large egg whites
- ½ cup granulated sugar
- 3 cups sweetened shredded coconut
- 1 teaspoon vanilla or almond extract
- ¼ teaspoon salt
- Set the oven racks near the center of the oven. Preheat your oven to 325°F/163℃. Then line two baking sheets with parchment paper.
- Mix the coconut, sweetened condensed milk, vanilla, and almond extract in a medium bowl. Set aside.
- Beat the egg whites and salt in an electric mixer bowl until stiff peaks form. Fold the beaten egg whites into the coconut mixture with a large rubber spatula.
- (If using the recipe with sugar, beat the egg whites and sugar until stiff peaks form. Then gently fold in the coconut, extracts, and salt.)
- Form heaping tablespoons of the mixture into mounds with a mini ice cream scoop or two large spoons on the baking sheets, spacing them about an inch apart.
- Place the baking sheets in the middle of the oven and bake for 23-25 minutes. Rotate the pans from top to bottom and front to back so they bake evenly until the tops and edges are golden.
- Let the macaroons cool for a few minutes on the pans, then transfer them to a wire rack to cool completely.
- If you'd like to dip your macaroons in chocolate, melt the chocolate in a microwave on medium power in a microwave-safe bowl. Stir at 30-second intervals until just smooth and creamy. (Or you can melt the chocolate over hot water in a double boiler.)
- Dip the macaroons (bottom first) in the chocolate, then let the excess drip back into the bowl. Then put them back on the lined baking sheets.
- Refrigerate the macaroons for about 10 minutes until the chocolate sets.
Tips & Notes:
- You may use unsweetened coconut, depending on your preference. Just adjust the sweetness as you go along with sugar or condensed milk. I used Baker’s Angel Flake.
- For a finer texture of coconut, you may pulse it in your food processor a few times. Finer coconut means more compact coconut macaroons.
- If using the coconut macaroons recipe with sugar, beat the sugar with the egg whites until stiff peaks form.
- Feel free to add your personal favorite flavorings in this recipe aside from almond or vanilla extract. You can also add lemon, orange, or peppermint extracts for a delicious twist.
- Make sure to cool the macaroons before storing them.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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