Name: Coconut Macaroons
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 18 servings
Cuisine: American
Ingredients: 2/3 cup sweetened condensed milk; 1 large egg white; 1 1/2 teaspoons vanilla extract; 1/8 teaspoon salt; 3 1/2 cups sweetened coconut flakes; 12 ounces chopped chocolate, (for dipping cookies)

These coconut macaroons are chewy inside, crisp outside, and bursting with coconut flavor.

These coconut macaroons get their irresistible chew from sweetened condensed milk and a single egg white, which also gives them a soft interior. The outside turns golden and slightly crisp as the coconut toasts in the oven. I've been making these for years, and they always disappear fast, especially when I dip the bottoms in dark chocolate.

Why You’ll Love This Coconut Macaroons

Only 6 ingredients, most are pantry staples.
Naturally gluten-free, no substitutions needed.
Quick to make, the dough comes together in minutes.

Key Ingredients for the Best Coconut Macaroons

Sweetened condensed milk: This is the binder and sweetener. Do not substitute evaporated milk, it's not the same. Use full-fat for best texture.
Coconut flakes: Sweetened shredded coconut gives the right chew and sweetness. Unsweetened will result in drier, less sweet macaroons.
Chocolate: For dipping, use high-quality chocolate bars or chips. I prefer dark or semi-sweet to balance the sweetness of the cookies.

Kitchen Tools You’ll Need for Coconut Macaroons

Baking sheets
Parchment paper or Silpat mat
Large mixing bowl
Microwave-safe bowl or double boiler for melting chocolate
Cooling rack

Tips for Making the Best Coconut Macaroons

The dough will be very sticky, that's normal. Use a spoon to scoop, then shape with slightly wet hands to reduce sticking. Form each cookie into a mound with a peak. Bake one sheet at a time for even browning. Check at 15 minutes; the bottoms should be golden. If the cookies spread too much, chill the dough for 20-30 minutes before baking.

Expert Tips for Perfect Coconut Macaroons Every Time

One common issue is macaroons spreading too much during baking. That usually means the mixture is too warm, so try chilling it for 20-30 minutes before scooping. Also, make sure your coconut is fresh, stale coconut can make the cookies dry. Bake until the bottoms are just golden, check at 15 minutes the first time since ovens vary.

Why These Macaroons Are Perfect for Passover

Because they contain no flour or leavening agents, these macaroons are naturally kosher for Passover. No special substitutions needed, just make sure your chocolate is certified kosher for Passover if that's important. They're a welcome addition to any holiday spread.

Coconut Macaroons Variations to Try

Swap in almond extract for half the vanilla for a nutty twist. Use milk chocolate or white chocolate for dipping instead of dark. You can also fold in 1/2 cup of chopped toasted almonds or dried cranberries for extra texture.

How to Serve Coconut Macaroons, Best Pairings

These macaroons are wonderful on their own, but they're even better with a cup of coffee or tea. For a dessert platter, arrange them alongside fresh berries and a dollop of whipped cream. They're also a staple on my Passover seder plate.

How to Store Leftover Coconut Macaroons

Store cooled macaroons in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 2 weeks. Bring to room temperature before serving to restore texture.

How to Freeze Coconut Macaroons

To freeze, place cooled macaroons in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. Layer between parchment to prevent sticking. They'll keep for up to 3 months. Thaw on the counter before serving.

How to Reheat Coconut Macaroons

If you like them warm, reheat in a 300°F oven for 5 minutes, but note that the chocolate may soften. Most people prefer them at room temperature.

Recipe

Coconut Macaroons

4.5/5 (58 ratings)

Pin recipe

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 18 servings
Cuisine: American
Course: Dessert

Ingredients

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 1/2 cups sweetened coconut flakes
12 ounces chopped chocolate, (for dipping cookies)

Instructions

Preheat the oven to 325°F. Line two baking sheets with parchment paper or a Silpat mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
With a spoon, scoop up about 2 Tablespoons of the dough and place the dough balls on the baking sheets-about 2 inches apart. Form the cookies into mounds that have a peak at the top. Use your hands-squeeze the dough together and create a point at the top. Your hands will get sticky-you may need to wash them in between forming cookies.
Bake cookies one sheet at a time for 15 to 20 minutes. The cookies will turn golden brown and will set up. You want the coconut to be toasted on the top and bottom.
Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack.
Melt chocolate in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. You can also use a double broiler on the stove to melt the chocolate.
Lay out a large piece of parchment paper. Dip the cookies into the chocolate-just so the bottoms are covered in chocolates. Set dipped cookies on the paper to dry. Dip all of the cookies. If you have extra chocolate drizzle the tops with chocolate, if desired.
Let the cookies sit until the chocolate is set. Enjoy!