Classic Coconut Macaroons

Ingredients

• 396 g (14 oz)sweetened shredded coconut
• 396 g (14 oz)sweetened condensed milk
• 7.5 ml (1½ teaspoons)vanilla extract
• 1.25 ml (¼ teaspoon)kosher salt
• 2 large, at room temperatureegg whites
• 283 g (10 oz), optionaldark chocolate

Instructions

1. 1

   Bring eggs to room temperature

   About 30 minutes before making the mixture, separate 2 large egg whites and leave them at room temperature.

2. 2

   Prepare the oven

   Set racks in the top and bottom thirds of the oven and preheat to 165°C (325°F). Line two baking trays with parchment paper or silicone baking mats.

3. 3

   Mix the coconut

   In a large bowl, stir together 396 g (14 oz) sweetened shredded coconut, 396 g (14 oz) sweetened condensed milk, 7.5 ml (1½ teaspoons) vanilla extract and 1.25 ml (¼ teaspoon) salt. Mix until the coconut is thoroughly coated; the mixture will be thick and chunky.

4. 4

   Whip the egg whites

   Put the egg whites in a stand mixer bowl or a medium mixing bowl. Whisk with a stand mixer or hand mixer until they form stiff peaks.

5. 5

   Fold in the whites

   Gently fold half of the whipped egg whites into the coconut mixture. Fold in the remaining half in the same way.

6. 6

   Scoop the mixture

   Use a spoon or small cookie scoop to portion about 2 tablespoons of mixture per macaroon onto the prepared trays. They do not spread, so arrange them closer together than drop cookies, with 12–15 per tray.

7. 7

   Bake until golden

   Bake for 25–28 minutes, until the edges are golden brown and the mixture is set.

8. 8

   Cool the macaroons

   Leave the macaroons on the trays for a few minutes, then transfer them to a wire rack to cool completely.

9. 9

   Add the chocolate

   If you like, dip the cooled macaroons in melted dark chocolate or drizzle the chocolate over them.

What are coconut macaroons?

Coconut macaroons are small, sweet biscuits made with shredded coconut, often bound with egg whites and condensed milk. They’re a longstanding bake in several traditions, and shouldn’t be confused with French macarons, which are made with almond flour.

This version uses condensed milk for a moist, chewy centre and whipped egg whites to lighten the dense coconut mixture. A hot oven browns the outside while the middle stays soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 112 calories, 2g protein, 16g carbs, 5g fat.

Most of the carbohydrates and sugars come from the sweetened coconut and condensed milk, while the coconut supplies most of the fat; the egg whites contribute a little protein. Pair a macaroon with plain yoghurt or fresh fruit for a more balanced snack, and note that adding the optional chocolate will increase the energy and fat.

Why these ingredients work

Coconut and condensed milk: the milk coats and binds the shreds, while adding sweetness and moisture. Stir until the coconut is evenly saturated before adding the egg whites.

Egg whites: whipping them to stiff peaks adds air and helps the macaroons hold together. Folding them in gently keeps more of that air in the mixture.

How to fold without deflating

First addition: folding half the whites into the thick coconut mixture loosens it, making the rest easier to incorporate.

Final addition: use broad, gentle strokes and turn the bowl as you fold. Stop when no large streaks of egg white remain; vigorous stirring can knock out the air.

Look for these doneness cues

Golden edges: the macaroons are ready when the edges are deep golden brown and the mixture looks set. Keep an eye on them towards the end, as ovens and tray positions can affect browning.

Cooling: the macaroons are delicate when hot, so let them rest on the tray for a few minutes before moving them. They firm up further as they cool on the rack.

Timing and tray placement

Two trays: position the racks in the top and bottom thirds of the oven and bake both trays together as directed. If your oven browns unevenly, check the macaroons near the end of baking.

Close spacing: these portions do not spread much, so they can sit closer together than ordinary drop cookies. Leave enough room to lift each one off the parchment after its brief tray rest.

Serving and chocolate

Plain macaroons are sweet enough to serve alongside coffee or tea, or as part of a biscuit selection. Their chewy texture also makes them a good make-ahead treat for sharing.

Chocolate finish: dip the bases or drizzle the tops with melted dark chocolate once the macaroons have cooled. Let the coating set before stacking or storing them.

Recipe notes & tips

• Bring the egg whites to room temperature as directed so they whip readily.
• Use a clean bowl and whisk for whipping the egg whites.
• Scoop portions of about 2 tablespoons to keep the batch size consistent.
• Use parchment paper or silicone mats to make the baked macaroons easier to lift.
• Let the macaroons cool fully before dipping or drizzling with chocolate.

Variations

• Chocolate bases: dip the cooled bottoms in melted dark chocolate for a neat finish.
• Chocolate drizzle: drizzle melted dark chocolate over the tops instead of dipping.
• Smaller macaroons: scoop smaller portions and begin checking them earlier, as they may bake faster.
• Toasted finish: bake until the edges are well browned for a more pronounced toasted-coconut flavour.

Common mistakes to avoid

• Soft egg whites: keep whipping until stiff peaks form so the mixture has enough structure.
• Overmixing the whites: fold gently to retain their air and keep the centres lighter.
• Uneven portions: use a small cookie scoop or measure about 2 tablespoons for each macaroon.
• Moving them too soon: leave the macaroons on the tray for a few minutes so they can firm up before transferring.
• Adding chocolate while warm: cool the macaroons completely first so the coating sets properly.

How to store

Once completely cool, store the macaroons in an airtight container at room temperature for up to 5 days. If they have a chocolate coating, allow it to set before stacking them; refrigeration is not needed.

Frequently asked questions