These coconut macaroons are for true coconut lovers! With chewy middles and crisp edges, these hand-held treats are irresistibly delicious.
Why you’ll love this recipe:
Coconut macaroon are bite-sized coconut cookies made of shredded coconut, sweetened condensed milk, and egg whites.
They look fancy but are surprisingly easy to make.
- Not overly sweet: Using sweetened and unsweetened coconut flakes ensures the cookies aren’t too sweet!
- Quick and easy to make: No mixer required!
- Extra coconutty for all the coconut fans!
- Amazing texture: Pulsing the coconut flakes in a food processor makes a big difference in the texture of the cookies. Breaking the long coconut strands into finer pieces makes the cookies fluffy and pleasantly chewy.
I can’t find enough ways to enjoy coconut! If it isn’t Mexican coconut candies, coconut almond balls, or coconut hazelnut cookies, it’s these irresistibly rich, pleasantly chewy coconut macaroons.
Key Ingredient Notes:
- Sweetened coconut flakes – Use sweetened coconut flakes, not dried coconut or coconut chips. Thanks to its higher moisture content, sweetened coconut flakes have deeper coconut flavor.
- Unsweetened coconut flakes – Unsweetened coconut flakes tone down the sweetness of the final cookies without compromising the pleasantly chewy texture. Trust me on this one!
- Sweetened condensed milk – You can find it in the canned milk aisle right next to evaporated milk. This sticky liquid sweetens the macaroons and gives it a rich decadence.
- Egg whites – Egg whites are key to a perfectly textured coconut macaroon! They are the secret behind the irresistibly soft chew macaroons are known for.
- Coconut extract – For a boost of coconut flavor!
- Salt – A pinch of salt is essential in cookies and treats. It rounds out the flavors in this sweet cookie.
- Semi-sweet chocolate chips – For dipping. Swap with dark or milk chocolate depending on your preference. It’s important to temper the chocolate if you want it to set with a hard sheen. For a simple shortcut, use Ghirardelli melting wafers instead. They don’t need to be tempered to set properly.
How to make this recipe:
Before you start, preheat your oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat to prevent sticking, then lightly spray it with nonstick cooking spray.
1. Chop coconut flakes:
- Place both the sweetened and unsweetened coconut flakes into a food processor.
- Pulse to chop the long flakes into small pieces, like a coarse flour. Doing this breaks down the long coconut strands for a better texture in the end.
This step is crucial for a finer and fluffier texture! In our recipe testing, we noticed a big difference in texture of the cookies when we didn’t process the flakes in a food processor!
If you don’t have food processor, you may use a blender instead.
2. Make the macaroon batter:
- In a large bowl, combine the sweetened condensed milk, egg whites, coconut extract, and salt.
- Add the shredded coconut and mix well with a flexible spatula.
3. Scoop & bake the macaroons:
- Use a medium cookie scoop to drop 1.5 tablespoons of batter on the prepared baking sheet, giving them each a little space.
- With wet hands, gently squeeze the cookies to shape them into balls.
- Bake the cookies for 15 minutes or until the edges are golden brown.
- Let them cool on the sheet pan for a few minutes to set up, then transfer them to a wire rack. Let them cool for at least 30 minutes.
4. Dip the macaroons:
- Place the chocolate chips in a microwave-safe bowl.
- Microwave for 1 minute at 50 percent power, then give it a good stir. Continue to heat in 15-second increments, stirring in between, until the chocolate is completely melted.
- Dip the cooled macaroons into the melted chocolate 1/4-inch up the sides, scraping off any excess chocolate.
- Arrange them on the baking sheet lined with parchment paper, and let the chocolate harden.
Tips for Success:
- Don’t use old coconut that feels dry or tastes stale. This macaroon recipe is centered around coconut, so spring for a new bag! It makes all the difference.
- A cookie scoop gives you beautifully shaped uniform cookies! And they all bake evenly too.
- Give each cookie some space on the sheet pan. They won’t spread, but they toast and brown evenly this way.
- Melt the chocolate on low heat, so it doesn’t break its temper and sets properly. Check out my full guide on how to temper chocolate here.
- Or if you don’t want to stress over temperature, swap the chocolate with Ghirardelli melting wafers. They’re easy to melt and don’t need to be tempered.
- Feel free to drizzle the chocolate on top if you’d rather not dip them. Or do both for extra chocolatey goodness!
- Store leftover chocolate dipped macaroon cookies in an airtight container for up to 1 week.
- Macaroons are freezer-friendly! Place them in a freezer-safe container or zip top bag and freeze for up to 3 months.
A macaron is a French meringue-based sandwich cookie made with whipped egg whites and almond flour. It’s typically round with a buttercream, jam, or ganache filling and a distinctly chewy texture. A coconut macaroon is a coconut based cookie made with shredded coconut, egg whites, and sweetened condensed milk.
Nope! In this easy coconut macaroon recipe, you don’t have to whip the egg whites. The cookies come out perfectly domed and delightfully chewy every time!
Yes, these coconut macaroons are naturally gluten-free. Some recipes call for all-purpose flour to bind the cookies, so be sure to check the ingredients before you dig in.
- 1 ½ cups (180g) sweetened coconut flakes Note 1
- 1 ½ cups (180g) unsweetened coconut flakes Note 2
- ½ cup (160g) sweetened condensed milk
- 2 (70g) large egg whites
- 1 teaspoon coconut extract
- ¼ teaspoon salt
- 5 ounces (140g) semi-sweet chocolate chips optional
To make the macaroons:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.
- Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.
- In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.
- Add the coconut and mix well with a silicone spatula.
- Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.
- Bake the cookies for about 15 minutes, or until they are light golden brown.
- Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.
To melt the chocolate:
- Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.
To dip the macaroons:
- Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.
- Let the chocolate set before serving.
Tips & Notes:
– Store leftover chocolate dipped macaroon cookies in an airtight container for up to 1 week.
– Macaroons are freezer-friendly! Place them in a freezer-safe container or zip top bag and freeze for up to 3 months.
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