Introduction

Coconut macaroons are delightfully chewy, sweet, and nutty treats perfect for any occasion. These rich cookies feature shredded coconut bound with condensed milk and egg whites, creating a light yet satisfying texture. Add a chocolate dip for an extra layer of indulgence.

The image shows a close-up of a coconut macaroon with two main layers. The top layer is a golden-brown, toasted coconut mound, flaky and textured with some coconut strands slightly darker at the tips, giving a crunchy appearance. The bottom layer is a smooth, dark chocolate coating that partially covers the base of the coconut mound, glossy and thick, dripping slightly onto the white marbled surface beneath a cooling rack. In the background, there are a few more macaroons, softly blurred, resting on the same cooling rack over the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14-ounce bag Sweetened Coconut Flakes (about 5 cups, such as Baker’s Angel Flake Sweetened Coconut)
3/4 cup Sweetened Condensed Milk
2 Tablespoons Butter (melted)
1 teaspoon Vanilla Extract
2 large Egg Whites (beaten until stiff peaks form)
1/4 to 1/2 teaspoon Salt
12 ounces Dark or Semisweet Chocolate Wafers or Bar (melted, optional for dipping)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper to prevent sticking.
Step 2: In a medium mixing bowl, combine the coconut flakes, sweetened condensed milk, melted butter, and vanilla extract. Stir until well mixed.
Step 3: In a separate bowl, beat the egg whites with salt until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture, ensuring they are fully incorporated without deflating.
Step 4: Using two spoons or an ice cream scoop, portion out mounds of the mixture onto the prepared baking sheets. Space them evenly. If you don’t have parchment paper, lightly spray the baking sheets with non-stick cooking spray.
Step 5: Bake for 20 to 23 minutes, watching closely to avoid over-browning the bottoms. Once baked, let the macaroons set on the baking sheet for about 2 minutes before transferring them to a cooling rack.
Step 6: If dipping in chocolate, melt the chocolate in a microwave-safe bowl in 30-second intervals until smooth. Dip the bottom of each macaroon into the melted chocolate and place back on parchment or a cooling rack to set and cool completely.

Tips & Variations

For extra flavor, toast the coconut flakes lightly before mixing.
Substitute sweetened condensed milk with a dairy-free version to make these vegan-friendly if you also use egg white alternatives.
Try adding a pinch of cinnamon or almond extract for a flavor twist.
If you prefer less sweetness, use unsweetened coconut and adjust the condensed milk accordingly.

Storage

Store coconut macaroons in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If dipped in chocolate, refrigeration can help the chocolate set firmly. Reheat gently in a warm oven for a few minutes if you prefer them warm, avoiding the microwave to prevent sogginess.

How to Serve

The image shows three coconut macaroons resting on a cooling rack, each macaroon made in two layers: the bottom layer is a thick, shiny, dark brown chocolate coating with a smooth texture, and the top layer is a mound of shredded coconut that is golden brown on the edges, soft, and fluffy in the center. The coconut layer has a rough, spiky texture with toasted tips, sitting like a dome on top of the chocolate base, creating a contrast between the dark, glossy chocolate and the light, crispy coconut. The setting has a white marbled texture underneath the rack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of sweetened coconut flakes?

Fresh coconut will add moisture and may alter the texture, making the macaroons softer. If using fresh, consider reducing other liquids slightly and be prepared for a different consistency.

What can I do if I don’t have egg whites?

Egg whites help bind and create a light texture. For an egg-free option, try aquafaba (chickpea brine) whipped to stiff peaks as a substitute, but the texture will be slightly different.