These easy macaroons are one of my most popular cookie recipes of all time. A coconut lovers dream, these delicious cookies only require five ingredients and around 35 minutes to make. During the holidays I often find myself making this coconut macaroon recipe multiple times, one batch simply is not enough. You can even get creative and dip them in chocolate or turn them into Birds Nest Cookies for Easter!
Coconut Macaroons
Coconut is one of those ingredients that people seem to love or hate, without much middle ground. If you love coconut, pin this recipe right now and save it!
In the past, I’ve always made my coconut macaroon cookies with just two ingredients, shredded coconut and sweetened condensed milk. While those two ingredient macaroons have always been good, truthfully they have not been great.
Last year while on vacation I tried some amazing macaroons at The French Corner Bakery in Cambria, California.
They were everything I want in a macaroon. Perfectly chewy, substantial yet somehow delicate, and downright delicious. As soon as we returned to Phoenix, I set out to recreate those incredible macaroons.
Macaroons Vs Macarons
You might be wondering what the difference is between macaroons vs macarons. There is quite a bit of confusion as to macaron vs macaroon.
The cookie I am sharing today are MACAROONS, the yummy coconut cookies. Macaroons are made with coconut.
What is a MACARON you ask? Macarons are the colorful and delicate sandwich style cookies made with almond flour. While they have similar names, they are very different cookies. If you were looking for delightful little macarons, I’d recommend this great macaron recipe from Pretty Kitchen.
How To Make Coconut Macaroons
The macaroons I had in Cambria were lighter than mine. It’s hard to describe the incredible texture, or the divine flavor. As a bonus, they were not as sticky and overly-chewy like the coconut macaroons I had been making.
From the reaction of my friends and family during the holidays, I’d say my macaroon recreation was a success. Everyone declared these cookies as the best of all our holiday desserts and treats.
While they taste so much better than my previous macaroon recipe, they really aren’t that much more work. The ingredients in this recipe are simple, and come together very quickly.
Macaroon Ingredients
The ingredients in macaroons are very simple. You need the following items:
- Sweetened Coconut
- Sweetened Condensed Milk
- Egg Whites
- Vanilla
- Salt
The biggest difference between this recipe and my previous version is the inclusion of egg whites. While many people have always made theirs this way, I had not. Let me tell you, beating and including those egg whites is a game changer when it comes to the end result.
This recipe also cuts back on the amount of sweetened condensed milk ever so slightly.
While it’s easy to combine the entire can of sweetened condensed milk with the entire bag of sweetened coconut, cutting back the condensed milk slightly makes a pleasant difference. If you’ve ever made macaroons that were soupy and oozed all over the baking sheet, this recipe will be a great change for you.
By including the egg whites and cutting back on the sweetened condensed milk, the resulting cookie is taken to another level.
Are Macaroons Gluten Free
Good news, they are gluten free! However if you need gluten free macaroons, make sure you check each ingredient. Different brands have different manufacturing processes, so always confirm that your ingredients may not contain or be contaminated with gluten.
Other Great Recipes To Try
If you love these cookies as much as I do, I have some fun twists on the recipe you can try. Chocolate lovers will want to try the Chocolate Dipped version of these. Birds Nest Cookies are a festive version, perfect for spring and Easter.
Easy Coconut Macaroons
Equipment
- Baking sheet
Ingredients
- 1 14 oz bag sweetened, flaked coconut this is slightly more than 5 and 1/2 cups coconut
- 1 14oz can sweetened condensed milk you will leave about 2 tbsp in the can
- 1 tsp vanilla extract
- 2 egg whites
- 1/2 tsp salt
Instructions
- Preheat oven to 325 degrees F.
- Combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
- Next, in a separate bowl combine egg whites and salt and beat until soft peaks form.
- Gently fold egg whites into coconut mixture.
- Then scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.
- Finally, bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.
Video
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Nalini Rhea says
This recipe is a keeper! I volunteer at my local sheriff’s office, and these were such a success the first time I made them that I had to make a double batch the next day. In fact, I am getting ready to make a double batch for the night shift! These are succulently gooey in the center, and have a nice crispy golden exterior.
Andrew says
I love everything coconut! Made these and shared with my co workers. Omg the compliments I received. Shared the recipe. Thank you for sharing the recipe! Love it! Gonna try dipping it in chocolate next time…
Hollie N Toole says
This recipe is WONDERFUL!! Just a little tip..don’t use wax paper instead of parchment paper to bake on. My cookies got stuck to the paper and I had to rip the bottom off of them. Still tasted AMAZING though!
Jude says
Delicious. Thank you.
Helen says
Love these! Super easy… decided to make another batch for. We years eve party we are going to!
Linda Yates says
These are fantastic and my family’s one of two top favorites almost tieing with my Mother’s cream cheese dough nutroll cookies! Cutting back on the sweetened condensed milk and using parchment paper is key! Great gift for gluten sensitive friends.
Christi Johnstone says
They are so great for those avoiding gluten! That cream cheese dough nut roll sounds delish as well!
Kathy says
Been looking for a new macaroon cookie recipe. Much like one I usually make except for the egg whites. Stopped making because they are so sticky. Will add this recipe to my regular Christmas cookie line up! Thanks for sharing.
Christi Johnstone says
Kathy, yes, try these macaroons! I used to make them that way as well, and they were good, but yes, SO sticky. The difference of adding in egg whites is pretty incredible. I can’t wait to hear what you think when you try them!
Anamika @ Supplement Crunch says
Love this! So moist and delicious. Perfect for fall!
Rosa Stinson says
My Great Aunt loves Macaroons. This recipe looks so simple, easy to make. Thank you very much.
Greg says
Great recipe, although I like them less sweet and use unsweetened coconut.
Chocolate is nice but chips inside keep the crisp outside when really fresh out of oven.
I tried a few different flavours (well, really in addition to the vanilla): cointreau or rose water were my favourites.