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.
Priscilla says
Is it possible to just get the unsweetened coconut ,so the cookie won’t be so very swee
Christi Johnstone says
You can definitely try it, but if you want the traditional macaroon flavor, I’d stick with sweetened.
Vicki says
Fantastic recipe! I’ve never had a cookie stick to the silicone mat but these did. Since I had to use a spatula to “peel” them off they lost their shape a little. But I’ll still make these again!
Christi Johnstone says
Yes, as noted they are a very sticky cookie, best to get them off that mat as soon as possible.
Mrs Mark says
My cookies spread at the bottom. It doesn’t look appetizing to the eye of the eater. It was foam looking that spread. Yes, I used all but 2 Tbsp and I cooled them.
Christi Johnstone says
A few options, first is that the egg whites were not beaten enough, second would be that the egg whites deflated due to overmixing once added to the mixture. If you had extremely moist coconut, that could have added too much moisture to the mixture. Another option is to check your oven temperature. One of the first signs when I had a thermostat problem with my oven were cookies flattening out. I wasn’t noticing any issue with any other baked goods, but all of my solid, long time cookie recipes were coming out flat. A simple oven thermometer made it clear that my oven temperature was fluctuating over 20 degrees in both directions. Hope that helps!
Valerie Hansen says
I made the coconut macaroons a few weeks ago & they were delicious. I had a small problem. As I’m Canadian, I had to convert the ounces to metric as that’s how the sweetened condensed milk & the coconut are sold here. Also, fyi, my eggs were “extra-large” size. The finished product did not keep the ‘ball’ shape. They spread at the bottom. Would you suggest decreasing the amount of egg whites or the amount of mils? Thanks for your help.
Anne St Pierre says
Can I freeze these?
Mikki says
Quick question.. I was thinking of making these but with a peach or mango added in.. should I wait until after they’re baked or add in as a filling?? I don’t want to muck them up.. lol
Christi Johnstone says
Mikki, I definitely would wait until after. similar to these Birds Nest Cookies. My concern is if you add those in in any way before baking the structure won’t hold up or stay together as needed.
alexandra K says
I may have used a little too much condensed milk, even leaving some in the can, so I’ll use less than I did today. However, overall, absolutely delicious. Dipped them in melted dark chocolate at the end. Perfect Pinterest Recipe. Thank you!
Lori says
Canadian cans of condensed milk are less than 14 oz. closer to 10 oz and I still found this to. Make them runny. They haven’t come out of the oven yet but the flavour in the bowl was delicious. I’m always trying new recipes and although the flavour is good, I’ll likely cut back to 1 egg white and even less condensed milk because I like my macaroons to be big and fluffy.
Rebecca says
So easy to make and so delicious!! My kids love them
One question, should melt/ ooze so much? I had to xut them up amd re-cook for a while.
Christi Johnstone says
Mine don’t really ooze. Few questions, did you use less than the entire can of sweetened condensed milk? Did you let them cool completely?
rebecca and Rose says
Yes, I did both. I used even less than the 2 tablespoons left in the can and let them dry.
Christi Johnstone says
What brand of Sweetened Condensed Milk was it? I’ve noticed some are much thicker than others.
rebecca and Rose says
The brand was Rooster Brand, marque rooster .
Christi Johnstone says
I’m not familiar with that one, so that could be an issue. I do find the Eagle Brand tends to be thicker than store brands I’ve used. Maybe next time, if you use the same, just reduce the milk 1-2 tbsp more. I have a feeling that will do it.
Daisy says
Loved this recipe so much
Xoxo says
I loved this recipe so much it turned out perfectly.