Best Homemade Coconut Macaroons: Irresistibly Chewy & Easy!

Ingredients

• 397 g (14 oz)Sweetened shredded coconut
• 397 g (14 oz)Sweetened condensed milk
• 2 largeEgg whites
• 5 ml (1 teaspoon)Vanilla extract
• 1 pinchSalt
• 170 g (1 cup)Semi-sweet chocolate chips
• 5 ml (1 teaspoon)Butter or coconut oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F) and line a baking sheet with parchment paper.

2. 2

   Mix the coconut

   In a large bowl, stir the sweetened shredded coconut and sweetened condensed milk until the coconut is glossy and evenly coated.

3. 3

   Whisk the egg whites

   In a separate bowl, whisk the egg whites with a pinch of salt for about 2–3 minutes, until soft peaks form.

4. 4

   Fold the mixtures

   Add the whipped egg whites to the coconut mixture and fold gently with a spatula until just combined.

5. 5

   Scoop the mounds

   Drop 1½-inch mounds onto the prepared baking sheet, spacing them 1 inch apart.

6. 6

   Bake until golden

   Bake for 15–18 minutes, until the edges turn deep golden brown.

7. 7

   Cool the macaroons

   Leave them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

8. 8

   Melt the chocolate

   Gently melt the chocolate chips with 1 teaspoon of butter over a double boiler or in the microwave.

9. 9

   Dip or drizzle

   Dip the cooled macaroons in the melted chocolate or drizzle it over the tops. Leave the chocolate to set for about 10 minutes.

10. 10

    Serve the macaroons

    Arrange the macaroons and serve with coffee or tea.

What are coconut macaroons?

Coconut macaroons are small, sweet cookies made with shredded coconut, often held together with condensed milk or egg whites. They are different from French macarons, which are made with almond flour and meringue.

This American-style version pairs sweetened coconut and condensed milk for a chewy centre, while whipped egg whites help keep the mixture light. A chocolate finish adds a bittersweet contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 2g protein, 22g carbs, 8g fat.

The coconut and condensed milk provide most of the carbohydrates, while the coconut and chocolate contribute much of the fat. Egg whites add some protein, though this is still a sweet treat rather than a protein-focused dish. Enjoy one with tea or coffee and add fresh fruit if you want a more balanced snack plate.

The ingredients that matter

Sweetened coconut: The shreds give the cookies their characteristic texture and much of their sweetness. Stir until every strand is coated so the mounds hold together.

Egg whites: Whipping them to soft peaks adds air without making the mixture stiff. Fold them in gently to keep that air from disappearing.

Chocolate: Semi-sweet chips give the finished macaroons a less sugary counterpoint. A little butter or coconut oil helps the melted chocolate become smoother.

Getting soft peaks

Whisk the egg whites with the pinch of salt until they form soft peaks, which curl over when the whisk is lifted. This usually takes about 2–3 minutes as specified in the method.

Fold the whites into the coconut mixture with a spatula, using gentle strokes and stopping as soon as the mixture is combined. Overmixing can knock out the air you have just whipped in.

Shape and bake evenly

Mound size: Aim for 1½-inch scoops and leave 1 inch between them, as directed. Similar-sized portions help the batch bake at a similar pace.

Doneness: Look for deep golden-brown edges after 15–18 minutes. The centres should remain chewy rather than becoming dry and hard.

Cool before adding chocolate

Let the macaroons sit on the baking sheet for 5 minutes before moving them to a wire rack. Cooling completely helps them firm up and prevents the chocolate from simply running off.

Melt the chocolate gently with the butter, then dip or drizzle as you prefer. Allow about 10 minutes for the chocolate to set before serving.

Serving ideas

The recipe suggests serving these macaroons with coffee or tea, which suits their sweet, toasted-coconut flavour. They also work well arranged on a small dessert plate.

For a varied dessert spread, pair them with fruit or other small bakes. Keep the accompaniments simple so the coconut and chocolate remain the focus.

Recipe notes & tips

• Line the baking sheet with parchment paper to make the macaroons easier to lift after baking.
• Use a spatula to fold in the egg whites gently and stop once no streaks remain.
• Keep the mounds close in size so they bake evenly.
• Wait until the macaroons are completely cool before dipping or drizzling with chocolate.
• Melt the chocolate gently and stir it with the butter until smooth.

Variations

• Chocolate base: Dip the bottoms of the cooled macaroons in melted chocolate for a more substantial coating.
• Chocolate drizzle: Drizzle the melted chocolate over the tops instead of dipping the cookies.
• Coconut oil: Use coconut oil in place of the butter to smooth the melted chocolate.
• Plain finish: Leave off the chocolate for a simple coconut macaroon.
• Tea-time serving: Pair the macaroons with coffee or tea, as suggested in the recipe.

Common mistakes to avoid

• Stiff egg whites: Stop whisking at soft peaks so the whites can be folded into the coconut mixture easily.
• Rough folding: Fold gently with a spatula to avoid knocking too much air out of the whites.
• Uneven scoops: Make the mounds about 1½ inches across so they bake at a similar rate.
• Underbaking: Check for deep golden-brown edges before taking the macaroons out of the oven.
• Warm cookies: Cool them completely before adding chocolate so the coating can set properly.
• Moving them too soon: Leave them on the baking sheet for 5 minutes before transferring to a wire rack.

How to store

Store cooled macaroons in an airtight container at room temperature and eat within 3–4 days. If the chocolate softens, briefly chill the cookies before serving.

Frequently asked questions