Chewy Coconut Macaroons

Calling all coconut fans: You’ve got to add these delicious coconut macaroons to your must-try recipe list! These cookies have a rich coconut flavor and turn out perfectly crispy on the outside and chewy on the inside. The secret ingredient that makes them so delicious is sweetened condensed milk.

The outer coating of the cookie has a caramelized flavor, and the coconut becomes perfectly toasted in the oven. With hints of vanilla and a dash of salt to balance the sweetness, you will be in heaven when you sink your teeth into these.

These cookies are suitable for a sweet afternoon snack, as a gift, or to take to an event. They are easy to transport and can be stacked on a platter without making a mess. Plus, you can enjoy them anytime because they don’t require any seasonal ingredients. You won’t have any trouble finding the components for this recipe!

The best part is that making these cookies is super easy. This simple recipe just requires you to mix the whites until frothy and fluffy and then add the remaining ingredients. You don’t even need a mixer! You can make it by hand if you wish.

Coconut macaroons are a variation of the original macarons, which were initially made using ground almonds instead of coconut. The original almond macarons later evolved into the sandwich-style macaron cookies that you might be familiar with, and they also inspired the creation of these coconut macaroon drop cookies. Bakers simply substituted the ground almond with coconut to create this delightfully chewy and sweet treat!

Coconut Macaroons Overview

• Serving Size: 1 cookie
• Number of Servings: 24
• Time to Cook: 17 – 20 min

Ingredients Needed for Homemade Coconut Macaroons

• 1 14 oz can sweetened condensed milk
• 6 cups sweetened flaked coconut
• 3 egg whites
• 1.5 tsp vanilla extract
• Pinch salt
• ½ cup dark chocolate chips (for decorating)

How to Make Classic Coconut Macaroons (Step by Step)

1. In a large bowl, whisk the egg whites and vanilla until frothy and light.
2. Add the remaining ingredients except for the chocolate. Mix until everything is thoroughly combined.
3. Allow the mixture to rest in the refrigerator for about 30 minutes, and then mix again to incorporate any condensed milk that went to the bottom of the bowl.
4. Set oven to 350°F.
5. Use a small scoop or a spoon to form coconut cookie balls (about two tablespoons worth for each cookie).
6. Roll the balls to compact the coconut so the macaroons don’t fall apart.
7. Bake the cookies at 350°F for 17 to 20 minutes until golden brown. Allow to cool before taking off of tray.
8. In the microwave, melt the chocolate chips in 10-second increments, stirring in between cooking, until melted and smooth.
9. Use a spoon or a piping bag to drizzle lines of chocolate over the coconut macaroons. You can also dunk the bottom or top of the cookies in the chocolate instead.

Variations and Substitutions

• Chocolate: You can also decorate them with white chocolate or use the dark chocolate to dunk the bottom portion of the cookie, giving it a chocolatey base.
• Coconut: If you can’t find flaked coconut, you can use shredded, which is very similar but has a slightly different texture. Either way, it must be sweetened instead of unsweetened.
• Extract: You can use almond extract instead of vanilla. Or use half almond and half vanilla for a unique and delicious taste!

Tips and Tricks for Making the Best Coconut Macaroons

• Allow the macaroons to rest before you lift them off the baking tray. They might stick when they are still hot!
• Whether you use a scoop or not, I still suggest rolling them with your hand afterward so that you can press and compact the coconut, preventing the cookies from falling apart.
• These cookies do not need to be refrigerated, and they don’t necessarily need to be tightly wrapped, either. Their crunchy shell will soften. You can put them in a container, loosely cover them with plastic wrap or a paper towel, and enjoy them within two to three days. They are best enjoyed fresh!
• If you want to store cookies for a longer period of time, you can freeze them for two to three months. To do this, put them in a large resealable freezer-safe bag, removing as much air as possible, and place them somewhere in the freezer where they won’t get crushed. Once they have frozen, you can move them to another spot in the freezer.
• I don’t suggest baking these on the top shelf, as the little coconut shreds that stick out will burn before the rest of the cookie is baked. Bake them on a lower or middle oven rack for best results!

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