Easy Coconut Macaroons From Scratch

If you love coconut, you’re in for a treat—these easy coconut macaroons are soft and chewy on the inside, crisp and golden on the outside, and totally irresistible with a dip of chocolate. They come together quickly, use simple pantry ingredients, and feel fancy enough for a holiday platter or everyday sweet tooth moment.

I’ve always had a soft spot for anything coconut, but macaroons hold a special place in my heart. They’re nostalgic, naturally gluten-free, and let’s be honest—they make your kitchen smell amazing.

What You’ll Need:

• Shredded sweetened coconut – the star of the show
• Sweetened condensed milk – adds richness and helps everything stick together
• Egg whites – whipped to stiff peaks for a light, airy texture
• Vanilla extract – adds warmth and depth
• Pinch of salt – because every good dessert needs a little balance
• Optional chocolate – for dipping or drizzling (highly recommend)

Tips & Variations:

• For almond joy vibes: Add a few chopped almonds to the mix.
• Want them extra toasty? Broil for the last 1–2 minutes, watching closely.
• Dairy-free version: Use sweetened condensed coconut milk.
• Storage: These keep beautifully in an airtight container for several days (if they last that long).

Watch how this recipe comes together step by step in my Instagram video below! Let me know if you try it out!

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A post shared by Rachaell Rampini (@rachaellsrecipes)

 

Easy Coconut Macaroons From Scratch

Yield: 20-24

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

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Ingredients

• 2 1/2 cups (200g) sweetened shredded coconut
• 2/3 cup (200g) sweetened condensed milk (just under half a can)
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 large egg whites, room temp
• Optional: 4 oz chocolate (for dipping or drizzling)

Instructions

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, stir together shredded coconut, sweetened condensed milk, vanilla, and salt.
3. In a clean bowl, beat egg whites with a hand mixer (or stand mixer) until stiff peaks form. Gently fold the egg whites into the coconut mixture until fully combined.
4. Using a cookie scoop or tablespoon, scoop mounds of the mixture onto the lined baking sheet, spacing about 1 inch apart. (I only had a large cookie scoop so thats what I used.)
5. Bake for 20–25 minutes, or until the tops and edges are golden brown. Let cool completely.
6. Melt chocolate and dip the bottoms of the macaroons, or drizzle over the tops. Let set on parchment or in the fridge.Enjoy!