Chewy coconut macaroons are golden brown and crispy on the outside and soft and chewy inside. And they're the easiest cookies in the world to make -- you just need one bowl and 5 simple ingredients.
Be sure to try these Chocolate Coconut Macaroons, Coconut Dream Bars, and Hello Dolly Bars next!
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If you're a coconut lover (like me!), you're going to ADORE these chewy coconut macaroon cookies. They're soft and nutty with a wonderfully chewy texture -- the perfect sweet treat.
I especially love making this easy coconut macaroon recipe because it stirs together quickly and doesn't require any chill time.
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Ingredients
Easy coconut macaroons come together with 5 simple ingredients.
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 use egg whites from 2-3 large eggs. I recommend measuring them out. If you have a couple of leftover egg yolks, here are some ideas for them.
Sweetened shredded coconut. I have the best experience with Baker’s Angel Flake Sweetened Coconut. I find generic coconut flakes are too dry. Baker's Sweetened Coconut flakes are rich and moist and create the best chewy texture in these coconut cookies.
Sweetened condensed milk. I recommend Eagle Brand sweetened condensed milk -- it always works best for me. The store brands I've tried are thinner and result in some pooling at the bottom of the cookies. You need ¾ cup of sweetened condensed milk, so you won't use the entire can. You can freeze leftover sweetened condensed milk for another use.
Pure vanilla extract. To get the most intense flavor, use pure vanilla extract, not imitation.
Variations
Extracts. Try a little almond extract or coconut extract to intensify the coconut flavor. Start very small -- like ¼ teaspoon. A little can go a long way with flavored extracts, especially almond.
Mix-ins. Stir in some chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
Dipped in melted chocolate. Dip the bottoms of baked macaroons into melted dark chocolate or white chocolate and set them on a parchment-lined baking sheet until the chocolate is firm -- like these White Chocolate Lime Macaroons.
Step-by-Step Instructions
Step 1: In a large bowl, beat egg whites with an electric hand mixer (beaters or whisk attachment) or wire whisk at medium-high speed until soft peaks form. This means the peaks will 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: With a cookie scoop, scoop the coconut mixture into portions about the size of a golf ball and place them onto baking sheets lined with parchment paper or silicone baking mats.
For uniformly shaped cookies, use wet fingers to form the mixture into little mounds and tuck in stray coconut shreds.
Step 4: Bake at 325 for 20-25 minutes or until the coconut is golden brown on the tops and the bottoms.
Cool coconut macaroons on the cookie sheet for 3 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Optional step: For perfectly round-shaped macaroons without any craggy edges, whiz the coconut through a food processor into small, fine flakes.
- Use wet fingers to mound the dough into round balls and tuck in any stray coconut shreds.
- Be careful not to overbake so the coconut doesn't burn. Check for doneness on the earlier side of the baking time.
Recipe FAQs
Coconut macaroons will spread if there is too much liquid in the dough -- usually from the condensed milk. This chewy coconut macaroon recipe shouldn't spread at all. If, for some reason, your first batch of chewy macaroons spreads, try chilling the dough in the refrigerator for about an hour.
Store macaroons in an airtight container at room temperature for a few days. You can also store them in the refrigerator for about a week. However you store them, they will be a little softer than the day you made them, but will still taste delicious.
You can freeze macaroons for months. Place them in an air-tight container with parchment paper or wax paper in between layers. Thaw at room temperature.
More Delicious Coconut Cookies
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📖 Recipe
Chewy Coconut Macaroons
Ingredients
- 6 tablespoons liquid egg whites or 2-3 egg whites
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 14 oz bag sweetened coconut
- ¾ cup sweetened condensed milk
Instructions
- Preheat oven to 325. Line baking sheets with parchment paper or silicone mats.
- Beat egg whites in a large bowl with a wire whisk or electric hand mixer (beaters or whisk attachment) at medium-high speed until soft peaks form -- when the peaks barely hold their shape and curl over onto themselves.
- 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.
- Scoop the coconut mixture into portions about the size of a golf ball and place them onto your prepared baking sheets. For evenly shaped cookies, use wet fingers to form the mixture into nice little mounds and tuck in any stray coconut shreds.
- Bake for 20-25 minutes or until the coconut is golden brown on the tops and the bottoms. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Optional step: For perfectly round-shaped chewy coconut macaroons without any craggy edges, whiz the coconut through a food processor into small, fine flakes.
- Use wet fingers to mound the dough into round balls and tuck in any stray coconut shreds.
- Be careful not to overbake so the coconut doesn't burn. Check for doneness on the earlier side of the baking time.
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