Craving something sweet but short on time? This Chewy Coconut Macaroons Recipe with sweetened condensed milk comes together fast and taste like a bakery treat—with crisp edges, soft middles, and zero gluten.
They're also a perfect make-ahead dessert for spring celebrations. Serve these at your next Easter gathering with our Southern Deviled Eggs Recipe or pair them with a main like Pan Seared Lamb Loin Chops for a simple yet elegant holiday menu.
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Coconut macaroon cookies are made primarily from shredded coconut and sweetened condensed milk. Originating in Italy, they've become a staple in many cultures, especially during holidays like Passover due to their flourless nature.
For more sweet treats with big flavor, check out our Lemon Loaf Recipe and our Southern Banana Pudding.
Why We Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it ideal for busy schedules.
- Gluten-Free: Naturally free from gluten, catering to dietary needs without compromising taste.
- Family-Friendly: A treat that both kids and adults will enjoy. Just like these Dark Chocolate Brownies!
- Versatile: Perfect for holidays, potlucks, or a simple dessert at home.
Chewy Coconut Macaroons Ingredients
These coconut macaroons use just a handful of ingredients and no mixer needed!
- Sweetened Shredded Coconut: Provides the primary texture and flavor. Have leftover coconut? Try our Coconut Shrimp Bowl!
- Sweetened Condensed Milk: Adds sweetness and binds the ingredients together.
- Pure Vanilla Extract: Enhances the overall flavor profile.
- Salt: Balances the sweetness and elevates the coconut flavor.
- Egg Whites: Beaten until frothy to give the macaroons a light texture.
- Semi-Sweet or Dark Chocolate: Optional, for dipping or drizzling, adding a rich contrast.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sweetened Coconut: For a less sweet version, use unsweetened shredded coconut.
- Vanilla Extract: Replace almond extract for a nutty twist.
- Dark Chocolate: Use white chocolate instead of dark for a sweeter finish.
- Add-Ins: Incorporate chopped nuts or dried fruits for added texture and flavor.
- Samoa-Inspired: Drizzle with caramel and extra chocolate, then sprinkle with a pinch of sea salt for a homemade take on Samoas.
How To Make This Chewy Coconut Macaroons Recipe
STEP ONE: Prepare the Mixture
In a large bowl, combine sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
STEP TWO: Beat the Egg Whites
In a separate bowl, beat the egg whites until frothy. This will help give the macaroons a light texture.
STEP THREE: Combine and Shape
Gently fold the beaten egg whites into the coconut mixture.
Using a cookie scoop, drop mounds onto a baking sheet lined with parchment paper.
STEP FOUR: Bake and Cool
Bake in a preheated oven at 325°F (163°C) for 20-25 minutes or until golden brown.
Allow to cool on the baking sheet for a few minutes before dipping or drizzling in chocolate.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use parchment paper to prevent sticking.
✔️ DO Allow macaroons to cool completely before dipping in chocolate.
❌ DO NOT Overmix the batter; it can lead to dense cookies.
Storage
Store macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
Yes, but the macaroons will be less sweet. Adjust sugar levels accordingly if desired.
Coconut macaroons may fall apart or spread too much if there's not enough binding from the sweetened condensed milk or if the egg whites aren’t properly folded in. Make sure the mixture is sticky and holds together before baking. Using a cookie scoop and compacting the dough helps them keep their shape.
Yes! Coconut macaroons are a fantastic make-ahead cookie. You can refrigerate the unbaked scoops for up to 2 days or freeze them for longer storage. After baking, store them in an airtight container at room temperature for 5 days, or freeze for up to 2 months.
Coconut macaroons are chewy, coconut-based cookies typically made with shredded coconut, sweetened condensed milk, and egg whites. They're often dipped in chocolate. Coconut macarons are delicate French sandwich cookies made with almond flour and meringue. They're completely different in texture, taste, and technique.
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📖 Recipe
Chewy Coconut Macaroons Recipe
Equipment
- Large Mixing Bowl
- Silicone spatula or spoon
- Parchment-lined baking sheet
- Cookie scoop or tablespoon
- Microwave-safe bowl or double boiler
- Cooling rack
Ingredients
- 5 cups sweetened shredded coconut about 15 oz
- 1 14 ounce can can sweetened condensed milk
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 large egg whites beaten until frothy
- 8 ounces semi-sweet or dark chocolate for dipping, drizzling, or mixing in
- toasted slivered almonds for garnish optional
Instructions
- Set your oven to 325°F (163°C) and line a baking sheet with parchment paper. You want a lower temp so the outsides don’t brown before the inside sets.
- In a large bowl, stir together the shredded coconut, condensed milk, vanilla, and salt until fully coated. If using chocolate chips inside, fold them in now.
- In a separate bowl, use a whisk or fork to beat the egg whites until frothy (they should look bubbly and slightly foamy, not stiff). Gently fold them into the coconut mixture.
- Using a cookie scoop or heaping tablespoon, drop mounds onto your lined baking sheet, spacing them an inch apart. Bake for 20–22 minutes or until the bottoms are golden and the edges are lightly toasted.
- Let the macaroons cool on the baking sheet for 5 minutes. Optionally, transfer to a wire rack to cool fully before adding chocolate.
- Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, or use a double boiler. Dip the bottoms of cooled macaroons and place them back on parchment to set, or drizzle the chocolate over the tops with a spoon.
- Chill dipped macaroons in the fridge for 10–15 minutes to help the chocolate set quickly.
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Notes
- Sweetened Coconut: For a less sweet version, use unsweetened shredded coconut.
- Vanilla Extract: Replace almond extract for a nutty twist.
- Dark Chocolate: Use white chocolate instead of dark for a sweeter finish.
Jami says
We love serving these yummy coconut bites for Easter!