Chewy Coconut Macaroons

Coconut lovers, these Chewy Coconut Macaroons have your name all over them. The toasted coconut exterior is perfectly golden brown with little crispy edges, and the inside is soft and tender. And they're fast and easy to make in one bowl with 5 simple ingredients, and no chilling. 

Want to try more flavors of macaroons? Bake a batch of Double Chocolate Macaroons or Cranberry Almond Macaroons next!

I don't know why I only think to make these easy Coconut Macaroons around Christmastime and Easter. With their toasty coconut exterior, soft, chewy interior, and sweet, nutty fragrance that fills my kitchen, coconut macaroons are definitely a treat that should be enjoyed year-round.  

The sweet, nutty flavors always remind me of my favorite coconut bars, Hello Dolly Bars and Coconut Dream Bars, and I usually end up making them next.

🥥Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts.

• Egg whites. I use 100% liquid egg whites. The packaging warns they won't whip, but they always work perfectly for me. You can also measure out 6 T from 2-3 large egg whites (so you don't add too much liquid). Here are some ideas to use up the leftover egg yolks. 
• Sweetened shredded coconut. I recommend Baker's Angel Flake Sweetened Coconut. It's rich, moist, and creates the best chewy texture. I find generic coconut flakes are too dry.
• Sweetened condensed milk. I recommend Eagle Brand sweetened condensed milk. Store brands I've tried are thinner and cause pooling at the bottom of the cookies. You won't use the entire can, so freeze the rest or try one of these ways to use leftover sweetened condensed milk. 
• Pure vanilla extract. To get the most intense flavor, use pure vanilla extract, not imitation.

🍫Variations

• Flavor extracts. Try a little almond extract or coconut extract to intensify the coconut flavor. Start very small -- like ¼ teaspoon. A little goes a long way, especially with almond. 
• Mix-ins. Stir in some chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
• Drizzle or dip in melted chocolate. Dip the bottoms of the macaroons into melted dark or semi-sweet chocolate or white chocolate and set them on a parchment-lined baking sheet until the chocolate is firm -- like I did with these White Chocolate Lime Macaroons. Or drizzle melted chocolate on top, like these Almond Cranberry Macaroons.

🥣How to Make Chewy Coconut Macaroons

In a large bowl, beat egg whites with an electric hand mixer (beaters or whisk attachment) at medium-high speed until soft peaks form -- the peaks barely hold their shape and curl over onto themselves.

Step 2: Add vanilla extract and salt and beat for another minute. Add the coconut and sweetened condensed milk to the mixing bowl.

Fold egg whites into the coconut and sweetened condensed milk with a rubber spatula until completely combined.

Step 3: Use a cookie scoop to scoop the mixture into golf-ball-sized portions and arrange them onto baking sheets lined with parchment paper or silicone baking mats.

Step 4: Bake at 325 for 20-25 minutes or until the coconut is golden brown. 

Cool on the cookie sheet for 3 minutes, then transfer to a wire rack to cool completely.

💡Expert Tips

• Optional step: whiz the coconut through a food processor into small, fine flakes for perfectly round-shaped macaroons without any craggy edges.
• Check for doneness on the earlier side of the baking time so the coconut doesn't burn.

❓Recipe FAQs