This simple and tasty Coconut Macaroons Recipe makes a nutty, cookie-like treat perfect for any occasion!
These are light and addicting coconut cookies that everyone in our family loves! They’re a simplified but delicious version of Coconut Macaroon Easter Nests.
Coconut Macaroons Recipe
If you’ve never had these delicious chewy coconut macaroon cookies before, let me introduce you! They have nice crispy coconut around the outside, while the center is sweet and chewy. The egg whites act as a binder and help to give the cookies a little bit of volume.
What Is The Difference Between Macarons and Macaroons?
Both cookies can contain egg whites, salt, and a sweetener like sugar. However, they have one main difference.
Macarons are made with finely ground almond flour and are typically made into a sandwich cookie with a filling.
Macaroons are usually made with shredded or flaked coconut.
Ingredients for Coconut Macaroons
5 simple ingredients are all it takes to make these super-easy coconut macaroons! The measurements and instructions are always listed in the recipe card below.
- Flaked Coconut – sweetened
- Sweetened Condensed Milk
- Almond Extract
- Egg Whites – room temperature
- Salt
How To Make Coconut Macaroons
These cookies come together quickly! The most time is spent preparing the egg whites and the baking of the cookies. Don’t forget to preheat the oven to 325 F. and line a baking sheet with parchment paper.
Make Cookie Base
Start by mixing together the coconut, sweetened condensed milk, and vanilla extract in a large bowl until evenly combined.
Prepare Egg Whites
In the bowl of a stand mixer or with an electric mixer using the whisk attachment, beat the egg whites and salt at medium speed until medium-stiff peaks form.
PRO TIP: Be careful not to over-beat! This can cause the cookies to flatten in the oven.
Fold In Egg Whites
Gently fold in the egg whites into the coconut mixture. Using a medium cookie scoop, place the coconut balls on the parchment-lined baking sheet at least 2 inches apart.
Bake Macaroons
Bake the cookies for 20-25 minutes, or until lightly golden brown. Remove from the baking sheet immediately to a cooling rack. Let cool completely.
Tips and Variations
- These coconut macaroon cookies are best when cool, so they don’t crumble.
- Use vanilla in place of the almond extract for an equally delicious flavor!
- Under beating or over beating the egg whites can cause crumbly cookies, or cookies that spread too flat in the oven. Medium stiff peaks is what we’re aiming for!
- Try dipping the bottoms of the macaroons in chocolate for a sweet treat!
Can Coconut Macaroons Be Made Ahead of Time?
Yes! Make the recipe as directed, and cool the cookies completely. Store at room temperature for up to 7 days in an airtight container.
To Freeze: Place the baked and cooled cookies on a cookie sheet lined with parchment paper so the edges are not touching. Flash freeze for 2 hours, then place into a freezer-safe container or zip-close bag and freeze for up to 3 months. Thaw at room temperature before serving.
More Coconut Dessert Recipes
We are huge coconut fans! Here are a few of our favorite desserts with coconut in them to try…
I can’t wait for you to give these yummy coconut cookies a try! I know you’re going to love them as much as we do!
Coconut Macaroons
Ingredients
- 14 oz. sweetened flaked coconut
- 7 oz. sweetened condensed milk
- 1 tsp. almond extract, or vanilla extract
- 3 large egg whites, at room temperature
- 1/4 tsp salt
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl add the coconut, sweetened condensed milk and vanilla extract stirring until evenly combined.
- Place the egg whites and salt in the bowl of your stand mixer (a regular bowl and hand mixer will work too) fitted with the whisk attachment. Beat the egg whites until medium peaks form. DO NOT OVER BEAT.
- Gently fold the egg whites into the coconut mixture. Use a medium cookie scoop, or 2 tbsp of coconut mixture and place the balls on the parchment lined baking sheet at least 2 inches apart.
- Bake for 20 to 25 minutes, or until lightly golden brown.Remove from baking sheet immediately to a cooling rack. Let cool completely.
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