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).
Easy Coconut Macaroons From Scratch
Yield:
20-24
Prep Time:
10 minutes
Cook Time:
20 minutes
Additional Time:
15 minutes
Total Time:
45 minutes
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
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together shredded coconut, sweetened condensed milk, vanilla, and salt.
- 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.
- 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.)
- Bake for 20–25 minutes, or until the tops and edges are golden brown. Let cool completely.
- Melt chocolate and dip the bottoms of the macaroons, or drizzle over the tops. Let set on parchment or in the fridge.Enjoy!
