Coconut Macaroons Cookies
Coconut macaroons are simple, old-fashioned cookies made with just a few ingredients, yet they deliver incredible flavor and texture. These cookies bake up golden on the outside with a moist, chewy coconut center. Naturally gluten-free and easy to make, coconut macaroons are perfect for holidays, cookie trays, or anytime you crave a sweet coconut treat.
Ingredients
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3 cups sweetened shredded coconut
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3/4 cup sweetened condensed milk
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1 teaspoon vanilla extract
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2 large egg whites
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1/4 teaspoon salt
Optional:
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1/2 cup melted chocolate (for dipping or drizzling)
Equipment
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Mixing bowls
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Hand mixer or whisk
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Baking sheet
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Parchment paper
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Cookie scoop or spoon
Prep Time
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Active prep: 15 minutes
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Bake time: 18–22 minutes
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Total time: ~35 minutes
Instructions
Step 1: Preheat the Oven
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
Step 2: Mix Coconut Base
In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until fully coated and evenly mixed.
Step 3: Whip Egg Whites
In a separate bowl, beat egg whites with salt until soft peaks form.
Step 4: Fold Together
Gently fold the whipped egg whites into the coconut mixture using a spatula. Fold slowly to keep the mixture light and airy.
Step 5: Shape the Cookies
Scoop rounded tablespoons of the mixture and place them on the prepared baking sheet, spacing about 1½ inches apart.
Step 6: Bake
Bake for 18–22 minutes, or until the tops and edges are lightly golden.
Step 7: Cool
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional Chocolate Dip
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Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
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Dip the bottoms of cooled macaroons into melted chocolate or drizzle over the tops.
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Let set at room temperature or refrigerate for 10 minutes.
Tips for Perfect Coconut Macaroons
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Use sweetened shredded coconut, not unsweetened, for best texture.
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Do not overbake—macaroons should be lightly golden, not dark brown.
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Let cookies cool before handling; they firm up as they set.
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A cookie scoop helps keep sizes even for uniform baking.
Variations
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Lemon Coconut Macaroons: Add 1 teaspoon lemon zest
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Almond Coconut: Add 1/2 teaspoon almond extract
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Chocolate Coconut: Mix mini chocolate chips into the batter
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Toasted Coconut: Toast coconut lightly before mixing for deeper flavor
Storage
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Store in an airtight container at room temperature for up to 5 days
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Refrigerate for up to 7 days
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Freeze for up to 3 months
These Coconut Macaroons Cookies are simple, chewy, and irresistibly delicious. With their crisp exterior and soft coconut center, they’re a timeless treat that never goes out of style—perfect for sharing, gifting, or enjoying with a cup of tea or coffee.
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: ~35 minutes
Yield: About 20 cookies