Coconut Macaroons Recipe

Ingredients

• 397 g (14 oz)sweetened flaked coconut
• 180 ml (¾ cup)sweetened condensed milk
• 7.5 ml (1½ teaspoons)vanilla extract
• 2 largeegg whites
• 1.25 ml (¼ teaspoon)kosher salt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Line two baking sheets with parchment paper and set them aside.

2. 2

   Mix the coconut

   Put the coconut, condensed milk and vanilla extract in a large mixing bowl.

3. 3

   Beat the whites

   In a separate bowl, beat the egg whites with the salt using an electric mixer until stiff peaks form.

4. 4

   Fold the mixture

   Use a rubber scraper to fold the beaten egg whites into the coconut mixture until combined, taking care not to overmix.

5. 5

   Shape the macaroons

   Scoop tablespoonfuls of the mixture onto the lined baking sheets, shaping each into a mound. Leave 2.5 cm (1 inch) between them and repeat until the trays are filled.

6. 6

   Bake and cool

   Bake in the preheated oven for about 20 minutes, until the tops are golden and the cookies are set. Remove from the oven and leave to cool completely.

What are coconut macaroons?

Coconut macaroons are small, mound-shaped cookies made with shredded coconut and a binder. They’re different from delicate French macarons, which are made with almond flour and sandwiched together.

This American-style version uses condensed milk for sweetness and moisture, while whipped egg whites help hold the mounds together. The result is a crisp, golden exterior with a chewy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 33 calories, 1g protein, 5g carbs, 0g fat.

The coconut and condensed milk provide most of the carbohydrates, while the egg whites contribute protein; the coconut also supplies most of the fat. Pair a couple of macaroons with fresh fruit or plain yoghurt if you want a more filling snack.

Why these ingredients work

Coconut: Sweetened flaked coconut gives the cookies their structure and pronounced coconut flavour. Keep it in flakes rather than pulsing it into a finer texture.

Whipping and folding the egg whites

Stiff peaks: Beat the whites until they stand upright when the beaters are lifted. A clean bowl helps the whites whip properly.

Gentle folding: Add the whipped whites to the coconut mixture without stirring vigorously. Stop once the ingredients are combined so the mixture retains some of the air you beat in.

Shaping even cookies

Portions: Use a tablespoon to keep the mounds similar in size, which helps them bake at roughly the same pace. Set them about 2.5 cm apart on the trays.

Loose flakes: Gather stray coconut back into each mound so it is less likely to brown separately on the tray.

How to tell they’re done

Colour: Look for golden tops after about 20 minutes in the 163°C oven. The exact time can vary slightly with the size of the mounds and your oven.

Setting: The cookies should look set rather than wet on top. Let them cool completely before moving them, as they firm up as they cool.

Serving ideas

These cookies are sweet and rich in coconut flavour, so serve them on their own with tea or coffee, or alongside fresh fruit. For a dessert plate, pair one with berries or sliced citrus to add a tart contrast.

Recipe notes & tips

• Use a clean, dry bowl for beating the egg whites.
• Stop beating once the whites form stiff peaks so they do not become dry and grainy.
• Fold with a broad scraper, bringing the mixture up from the bottom of the bowl.
• Keep the mounds similar in size so they bake evenly.
• Let the cookies cool completely before lifting them from the parchment.

Variations

• Chocolate dip: Dip the cooled bases in melted dark chocolate and let the coating set.
• Chocolate drizzle: Drizzle melted chocolate over the cooled tops for a simple finish.
• Citrus note: Add finely grated orange zest to the coconut mixture for a bright aroma.
• Toasted finish: Sprinkle a few toasted coconut flakes over the shaped mounds before baking.
• Almond accent: Press one whole almond into the top of each mound before baking.

Common mistakes to avoid

• Soft egg-white peaks: Keep beating until the peaks stand upright when the beaters are lifted.
• Overmixing after folding: Stop as soon as the whites are incorporated to avoid knocking out too much air.
• Uneven portions: Use a tablespoon measure so the cookies finish baking at a similar time.
• Crowded trays: Leave 2.5 cm between mounds so they have room to bake without touching.
• Moving them while warm: Cool the cookies completely on the tray before transferring them.

How to store

Once completely cool, store the macaroons in an airtight container at room temperature for up to 5 days. If you prefer them warm, heat briefly in a low oven and allow them to cool slightly before serving.

Frequently asked questions