The Best Coconut Macaroons Recipe

As a professional food blogger, I finally perfected my 3 Ingredient Coconut Macaroons after finding a single method tweak that anyone can replicate.

I didn’t set out to make the best coconut macaroons, it kind of happened when I dumped together sweetened shredded coconut and sweetened condensed milk and got distracted by a show. What came out was surprising: crackly golden edges, a chewy, almost caramel center, and a taste that made me grinning like an idiot.

I call these Coconut Macaroons With Condensed Milk because they feel too simple for how impressive they are. They are the kind of cookie that makes you promise you’ll only have one then immediately break that promise, and now I keep a secret stash.

Ingredients

• Thick and very sweet, gives rich caramel notes, high sugar, adds moisture and chewiness.
• Chewy shredded coconut adds tropical flavor, some fiber and healthy fats, still a lot sweet.
• Egg whites are light binders, add structure and protein, low fat, help macaroons set.
• Vanilla extract is aromatic and round tasting, barely any calories, makes desserts feel homemade.
• Fine salt tiny amount but crucial, balances sweet, brings out coconut and chocolate notes.
• Semisweet chocolate adds bittersweet contrast, melts for dipping, adds fat and more sugar.
• Almond extract is strong and nutty, use sparingly or it will overpower the coconut.

Ingredient Quantities

• 14 ounce can sweetened condensed milk
• 4 cups sweetened shredded coconut (about 14 ounces)
• 2 large egg whites
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 6 ounces semisweet chocolate, chopped for dipping optional
• 1/2 teaspoon almond extract optional

How to Make this

1. Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone mat, set aside.

2. In a clean bowl whisk the 2 large egg whites with 1/4 teaspoon fine salt until soft peaks form, room temp whites whip easier so let them sit 10 minutes if they were cold.

3. In a separate bowl stir the 14 ounce can sweetened condensed milk with 1 teaspoon pure vanilla extract and if you like 1/2 teaspoon almond extract, mix till combined.

4. Add 4 cups sweetened shredded coconut to the condensed milk mixture and stir until every flake is coated, it should look sticky and glossy.

5. Gently fold the whipped egg whites into the coconut mixture, do it in 2 additions and stop when mostly uniform, dont overmix or you’ll lose the lightness.

6. Using a heaping tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared sheet about 1 inch apart, mound them tall so they keep a nice dome.

7. Bake 18 to 22 minutes until edges are golden and tops are set, rotate the pan once about halfway through if your oven runs hot, they will firm up as they cool.

8. Let the macaroons cool on the sheet 5 minutes then transfer to a wire rack to cool completely, chilling them for 15 minutes helps if you plan to dip in chocolate.

9. If dipping is desired melt 6 ounces semisweet chocolate in short bursts in the microwave stirring often or use a double boiler, for shinier chocolate stir in a teaspoon of neutral oil or coconut oil. Dip bottoms or half of each cookie, place back on parchment and let set at room temp or pop in fridge for 10 minutes.

10. Store macaroons in an airtight container at room temperature up to 3 days or in the fridge up to a week, and they freeze great for up to 2 months just thaw on the counter before serving.

Equipment Needed

1. Rimmed baking sheet with parchment paper or a silicone baking mat
2. Two medium mixing bowls (one for whites, one for coconut/condensed milk)
3. Whisk or electric hand mixer to whip the egg whites
4. Rubber spatula for folding and scraping
5. Heaping tablespoon or small cookie scoop to portion the mounds
6. Measuring spoons (1/4 tsp, 1 tsp, 1/2 tsp)
7. Can opener for the condensed milk
8. Wire cooling rack
9. Microwave safe bowl or small saucepan (double boiler) plus a small spoon for melting chocolate

FAQ

The Best Coconut Macaroons Recipe Substitutions and Variations

• Sweetened condensed milk: swap for a can of sweetened coconut condensed milk for extra coconut flavor; or use a store bought vegan condensed milk; or make a quick homemade version by gently reducing 1 cup evaporated milk and 1 cup sugar until thickened.
• Sweetened shredded coconut: use unsweetened shredded coconut if you want less sweet (might add a tbsp or two sugar to taste); or use sweetened flaked coconut for chunkier macaroons; or freshly grated coconut (press out excess moisture first).
• 2 large egg whites: use 6 tablespoons aquafaba (chickpea liquid) for a vegan swap; or 1/4 cup pasteurized liquid egg whites if you need convenience; or reconstituted meringue powder per package directions.
• 6 ounces semisweet chocolate (for dipping): swap with dark chocolate for a less sweet finish; or milk chocolate if you want sweeter, kid friendly macaroons; or use white chocolate and add a pinch of flaky salt after dipping.

Pro Tips

– Room temp egg whites whip way easier so let them sit 10 minutes, beat to soft peaks only, and fold them in gently in a couple additions, dont smash all the air out or the macaroons will be dense.

– Toast some of the coconut for deeper flavor, spread it thin on a sheet and watch it closely for 3 to 5 minutes till light golden, cool it first then mix it in, it adds a toasty note that really lifts the whole cookie.

– If the mixture feels too sticky to mound, chill it 10 to 15 minutes, or chill the scoop so the mounds keep a tall dome, and use a heaping scoop or wet fingers to shape without flattening them.

– For glossy chocolate dips melt slowly and stir a lot, add a teaspoon of neutral oil or coconut oil for shine, chill the dipped cookies briefly to set, and store with a slice of bread in the container if you want them to stay moist a couple days.