Coconut Macaroons: Easy 4-Ingredient Chewy Cookies
These coconut macaroons are one of the easiest cookies I know how to make, and one of the most loved. You only need four ingredients: a bag of sweetened shredded coconut, a can of sweetened condensed milk, two egg whites and a little vanilla. The mixture gets scooped into mounds and baked until the edges and peaks turn toasty golden, while the inside stays soft, moist and chewy.
They’re naturally gluten free, they don’t need any butter or flour, and the whole batch of about 24 cookies costs me roughly $6. Dip the bottoms in chocolate, and they look like something from a fancy bakery case.
Prep: 10 minutes | Cook: 22 minutes | Total: 32 minutes | Serves: 12 | Diet: vegetarian, gluten free
Why You’ll Love These Coconut Macaroons
- Only 4 ingredients. Plus an optional pinch of salt.
- Quick. Ten minutes to mix, about 20 minutes to bake.
- Gluten free. No flour at all.
- Chewy and crisp. Golden outside, soft and moist inside.
- Great for gifting. They keep well and travel easily.
Macaroons vs Macarons
It’s easy to mix them up, but they’re very different cookies. Coconut macaroons, with two o’s, are dense, chewy mounds made mostly from shredded coconut. French macarons, with one o, are delicate sandwich cookies made from almond flour and meringue, with a smooth top and a filling in the middle. Macarons are fussy and take practice. Macaroons are the opposite. They’re rustic and forgiving, and they almost always come out right on the first try. If you’ve been nervous about baking, these are a great place to start.
Why This 4-Ingredient Method Works
Many recipes for coconut macaroons mix everything in one bowl, but I like to whip the egg whites first. Folding in whipped whites makes the cookies a little lighter and helps them hold a tall, peaked shape instead of spreading flat. Sweetened condensed milk is the other key ingredient. It’s thick, sweet and sticky, so it coats every shred of coconut and binds the mixture without any flour. As the cookies bake, the milk sugars caramelize, giving the outside that golden color and a light toffee flavor. The coconut on the surface toasts and crisps, while the coconut inside stays tender. A good splash of vanilla rounds everything out. It’s a simple formula, but every ingredient has a job.
Ingredients for Coconut Macaroons
You’ll need two baking sheets, parchment paper, a mixing bowl and a hand mixer or whisk.
For the Macaroons
- 1 (14-ounce) bag sweetened shredded coconut, about 5 1/3 cups (396g)
- 2/3 cup sweetened condensed milk (200g)
- 2 large egg whites, room temperature
- 1 1/2 teaspoons vanilla extract (7ml)
- 1 pinch salt, optional
Optional Chocolate Dip
- 4 ounces semisweet or dark chocolate, chopped (113g)
- 1/2 teaspoon coconut oil
Ingredient Notes
Shredded coconut: Sweetened shredded coconut gives the classic chewy texture. Unsweetened coconut makes drier, less sweet cookies, so add an extra 2 tablespoons of condensed milk if you use it.
Sweetened condensed milk: Don’t confuse it with evaporated milk, which is unsweetened and much thinner. Save the leftover milk for coffee or fudge.
Egg whites: Room temperature whites whip up faster and fuller. Make sure the bowl is clean and free of any yolk or grease.
Vanilla: Pure vanilla extract is best. A drop of almond extract is a lovely addition.
How to Make Coconut Macaroons
- Heat the Oven. Heat the oven to 325F (165C) and line two baking sheets with parchment paper.
- Mix the Base. In a large bowl, stir the shredded coconut, sweetened condensed milk and vanilla until the coconut is evenly coated.
- Whip the Egg Whites. In a clean bowl, beat the egg whites with the pinch of salt until they hold stiff peaks, about 2 minutes with a hand mixer.
- Fold. Gently fold the egg whites into the coconut mixture in two additions until no white streaks remain.
- Scoop. Use a 1 1/2-tablespoon cookie scoop or two spoons to drop mounds about 2 inches apart on the baking sheets. Pinch the tops slightly for a peak.
- Bake. Bake for 20 to 25 minutes, rotating the pans halfway, until the edges and peaks are deep golden brown.
- Cool. Cool on the pans for 10 minutes so they firm up, then move to a wire rack to cool completely.
- Dip, If You Like. Melt the chocolate with the coconut oil in 20-second bursts in the microwave. Dip the bottoms of the cooled macaroons, set them on parchment and chill for 15 minutes until set.
Tips for Perfect Coconut Macaroons
Use parchment paper. Macaroons are sticky and will cling to a bare pan. Parchment or a silicone mat lets them release easily.
Wet your hands. If you shape them by hand, dampen your fingers with water to keep the mixture from sticking.
Bake until truly golden. Pale macaroons taste flat and fall apart. Wait for deep golden edges and toasted peaks.
Let them cool on the pan. They’re very soft when hot and firm up as they cool.
Keep the size even. A cookie scoop makes every mound the same size so they bake evenly.
How to Dip Them in Chocolate
Chocolate turns simple coconut macaroons into a real treat. Melt chopped semisweet or dark chocolate with a little coconut oil in short bursts in the microwave, stirring between each, until smooth. Dip the flat bottom of each cooled cookie into the chocolate, scrape off the extra on the edge of the bowl and set it on parchment. You can also drizzle chocolate over the tops with a fork. Chill for about 15 minutes to set. The coconut oil gives the chocolate a nice shine and helps it set without getting chalky.
What to Do with Leftover Egg Yolks
This recipe uses only the whites, so you’ll have two yolks left over. Don’t toss them. Stir them into scrambled eggs for a richer breakfast, whisk them into a batch of homemade custard or pudding, or use them to make a quick vanilla pastry cream. Yolks also make a great egg wash for pie crust and bread. Covered with a thin layer of water in a small jar, they keep in the fridge for up to 2 days.
Easy Variations
- Almond joy style: Press a whole almond on top and drizzle with chocolate.
- Lemon: Add 1 teaspoon of lemon zest to the mixture.
- Cherry: Fold in 1/4 cup of chopped dried cherries or maraschino cherries, patted dry.
- Toasted: Toast half the coconut first for a deeper, nutty flavor.
- Mini: Use a 2-teaspoon scoop and bake for 14 to 16 minutes.
What This Recipe Costs
Here’s what I paid this fall: shredded coconut $3.00, sweetened condensed milk $1.60, eggs $0.35, vanilla $0.40. Add about $1.50 if you dip them in chocolate. That’s around $5.35 to $6.85 for 24 coconut macaroons.
A Sweet Treat to Enjoy Mindfully
These cookies are small, but sweetened coconut and condensed milk make them a sugary treat, so I serve two with coffee and call it dessert. If you’re curious about how added sugar fits into a balanced day, the Harvard T.H. Chan School of Public Health has a helpful guide to added sugar in the diet. Mini macaroons are an easy way to keep portions small.
Serving Ideas
Coconut macaroons are perfect on a holiday cookie tray, in a gift tin for neighbors or packed into lunchboxes. They’re also a popular choice for Passover because they contain no flour. Serve them after dinner with coffee, tea or a scoop of mango sorbet. For a fun dessert board, pair them with fresh berries, a slice of my fresh fruit tart and a batch of my apple pie cookies.
Storage and Freezing
Counter: Store coconut macaroons in an airtight container at room temperature for up to 4 days.
Fridge: Keep for up to 1 week. Chocolate-dipped macaroons are best stored in the fridge.
Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes.
Frequently Asked Questions
Why did my coconut macaroons spread?
The mixture was too wet or the egg whites weren’t whipped enough. Whip the whites to stiff peaks and chill the mixture for 15 minutes if it seems loose.
Can I make coconut macaroons without condensed milk?
Yes, but you’ll need sugar and more egg whites instead. Use 3 egg whites whipped with 2/3 cup of sugar for a lighter, meringue-style cookie.
Are coconut macaroons gluten free?
Yes, as long as your shredded coconut and vanilla are certified gluten free.
Can I use unsweetened coconut?
Yes. The cookies will be less sweet and a little drier, so add a bit more condensed milk.
How do I know when they’re done?
The edges and tips should be deep golden brown, and the bottoms should be lightly browned.
Bake a Batch Today
Coconut macaroons prove that a great cookie doesn’t need a long ingredient list. With just four simple ingredients and about 30 minutes, you get chewy, golden treats that everyone loves. For more sweet bakes, browse my dessert recipes.
If these macaroons made your day a little sweeter, share the recipe with a friend who loves coconut, and follow me on Pinterest for more easy cookies. After you bake them, scroll down to the recipe card and leave a star rating, then tell me in the comments if you dipped them in chocolate. Happy baking!
