Name: Coconut macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3.5 cups shredded sweetened coconut; 1 cups granulated sugar; 0.5 cups sweetened condensed milk; 1 teaspoon vanilla extract; 0.25 teaspoon salt

There are certain smells that just instantly transport me back to my grandmother’s kitchen. The faint scent of vanilla, the warmth of baking, and that unmistakable, sweet aroma of toasted coconut. That’s exactly what hits you the moment these coconut macaroons start to bake. Seriously, my kids can smell them from upstairs and come running, asking if they can have one (or five!) right away. These aren’t your finicky French macarons, oh no. These are the delightfully chewy, ridiculously easy coconut macaroons that are pure, unadulterated bliss in every bite. They’re like a little tropical vacation for your taste buds, and if you’ve ever been intimidated by baking, trust me, this is the recipe that will make you feel like a total kitchen rockstar. They’re so simple, they’re my go-to when I need a sweet treat after a long day but don’t have the energy for anything complicated. Forget fancy ingredients or complicated techniques; this is all about simple, pure joy.

What are coconut macaroons?

So, what exactly are these little mounds of happiness? Think of them as the carefree cousins of the elegant French macaron. While French macarons are made with meringue and almond flour, these beauties are all about shredded coconut, sweetened condensed milk, and a few other simple pantry staples. It’s essentially a no-fuss way to capture that wonderful tropical coconut flavor in a chewy, delightful bite. They’re naturally gluten-free, which is a huge plus in my book, and they have this incredible texture – slightly crisp on the outside and delightfully gooey and tender on the inside. The name itself, “macaroon,” comes from the French word “macaron,” but the two are worlds apart in terms of preparation and outcome. These are the ones you’ll find yourself making again and again because they’re just so darn approachable and satisfying.

Why you’ll love this recipe?

Honestly, where do I even begin? There are so many reasons why this coconut macaroon recipe has earned a permanent spot in my baking repertoire. First and foremost, the flavor is absolutely divine. The rich, sweet coconut flavor is front and center, and when they bake, they get these gorgeous golden-brown edges that add just a hint of toasty caramelization. It’s pure coconut heaven! But it’s not just about the taste; the sheer simplicity of this recipe is a lifesaver. I can whip up a batch in about 10 minutes of actual hands-on time, which is amazing for those days when I’m craving something homemade but short on time. Plus, the ingredients are so basic – you probably have most of them in your pantry right now! I’ve even made them with a splash of almond extract instead of vanilla, and it gave them a lovely depth of flavor. They’re also incredibly budget-friendly, which is always a win. Unlike some more elaborate desserts, these coconut macaroons don’t break the bank, making them perfect for baking in larger batches for parties or bake sales. They’re also wonderfully versatile; you can dip them in chocolate, add different extracts, or even a pinch of salt to balance the sweetness. I’ve tried other shredded coconut cookie recipes, but this one, with its perfect balance of chewiness and flavor, is hands-down my favorite.

How do I make coconut macaroons?

Quick Overview

This recipe is incredibly easy to make. What is the best way to make a sticky batter? Bake until golden brown. Remove from oven and cool. How can I make magic happen with a few simple steps? Combine coconut and sweetened condensed milk, add a few flavorings and binders, and bake. What are some of the best coconut macaroon recipes? Is the texture soft and chewy inside with a slightly crisp exterior? Is it foolproof?

Ingredients

For the Main Batter:
4 cups shredded sweetened coconut (I always use unsweetened for better control over sweetness, but sweetened is fine too! Just adjust sugar if needed)
1 can sweetened condensed milk (this is the secret binder and sweetener, don’t use it) What is evaporated milk
2 large eggs (these help bind everything together and add richness)
What is the use of pure vanilla extract?
1/4 teaspoon salt (enhances all the flavors and balances the sweetness)

For the Optional Chocolate Drizzle: If you want to have
1/2 cup semi-sweet chocolate chips. 1/4 cup Semi-Swe
1 teaspoon coconut oil (helps melt chocolate smoothly and gives a nice shine)

For the Optional Filling:
1/4 cup raspberry jam or dulce de leche (optional, for a surprise inside!)

What are the steps to

Step 1: Preheat & Prep Pan

What are some ways to get a preheated oven to 325 degrees Fahrenheit (160 degrees Celsius)? While the oven is heating up, grab a couple of baking sheets and line them with parchment paper. What are silicone baking mats? Why is this important? It prevents the macaroons from sticking and makes cleanup easy. I’ve tried baking them directly on the sheet before, and let me tell you, it was a sticky mess I made. I don’t want to repeat.

Step 2: Mix Dry Ingredients

In a large bowl, combine the shredded coconut, salt and pepper. Serve immediately. Give it a good stir to make sure the salt is evenly distributed. How do you evenly distribute salt? What is the best flavor

Step 3: Mix Wet Ingredients

In a separate, smaller bowl, whisk together the eggs, sweetened condensed milk, and vanilla extract. Set aside. When everything is well combined and looks smooth. Condensed milk makes it thick and creamy.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry coconut mixture. How do I mix coconut oil and coconut milk together with a spoon or spatula? You want it to be sticky and clumpy, but don’t overmix it. Overmixing can actually make them tough, which is the last thing we want. Just mix until you don’t see any dry bits of coconut anymore.

Step 5: Prepare Filling (Optional)

If you’re feeling fancy and want a surprise filling, now’s the time to get it ready. How do I make raspberry jam in a zip-top bag? Is the corner snipped How do you add filling to macaroons?

Step 6: Layer & Swirl

I usually scoop about 1 scoop. This is where you can get creative! 5 to 2 tablespoons of the coconut mixture onto the prepared baking sheet, forming little mounds. If you’re adding filling, make a small indentation in the center of each mound with your finger or your index finger. If you have a spoon, add ice cream or dulce de leche, then carefully top with the remaining ingredients. How much coconut mixture to cover it completely? Make sure there are no gaps where the filling can escape.

Step 7: Bake

Is it safe to put baking sheets in the preheated oven? Bake for about 15 minutes, or until the tops and edges are golden brown. Keep an eye on them, as ovens can vary, and you don’t want them to burn! Should the edges be a lovely golden color, and the centers should still look slightly soft. What is the secret to a chewy texture inside?

Step 8: Cool & Glaze

Once the baking sheets are golden brown, carefully remove them from the oven. Let the macaroons cool on the baking sheets for about 5-10 minutes. They’ll firm up a bit during this time. Then, gently transfer them to a wire rack to cool completely. If you’re adding chocolate drizzle, melt the chocolate chips with the coconut oil in a microwave safe bowl. Set aside. In a microwave-safe bowl, stir in 30-second intervals, until smooth. Drizzle the melted chocolate over the macaroons using a fork or spoon. Let the chocolate set before serving.

Step 9: Slice & Serve

Once fully cooled (and drizzled, if you chose! ), it’s ready to serve. ), your delicious coconut macaroons are ready to be devoured! What are some good side dishes to serve as is, or perhaps with a cup of tea? What is the texture of a crisp exterior that gives way to soft, chewy interior? What are the best desserts to serve?

What should I serve it with?

What are some of the best coconut macaroons? What are the best breakfast cereals to serve with a cup of coffee? Imagine a lazy weekend morning with your favorite brew and some macaroons – pure bliss! At brunch, they add a touch of elegance to any spread. I love arranging them on a tiered stand alongside fresh fruit and maybe some mini muffins. What are some good pairings with mimosas? As a dessert, they’re crowd-pleasers. I often serve them after a lighter meal, perhaps with ice cream or fresh fruit. What are some good side dishes to serve with caramel sauce? For those cozy, I-just-need-a-snack moments, they’re perfect on their own. They’re not too heavy, making them an ideal treat for an afternoon pick-me-up or a late-night snack. My family loves to watch movies after dinner. I like it when we have a movie night. What are the comforting little bites?

What are some tips for perfecting coconut macaroons?

Over the years, I’ve picked up a few tricks that I think really elevate these simple coconut macaroons. First, about the coconut: while you can use sweetened coconut, I almost always opt for unsweetened shredded coconut. This gives you much better control over the sweetness. If you do use sweetened coconut, you might want to reduce the amount of sweetened condensed milk slightly or add a tiny pinch more salt to balance it out. My kids actually prefer them when I use the sweetened kind, so it really comes down to personal preference! When mixing the batter, don’t be tempted to overmix. You want to combine everything until it’s just moistened. Overworking the coconut can make the macaroons dense and tough, and we definitely want that chewy, tender texture. You should see the mixture come together into a sticky mass that holds its shape when squeezed. For the optional filling, a little goes a long way. Too much and it can seep out during baking, making a mess. I find that a small teaspoon of jam or dulce de leche is perfect. I learned this after one particularly gooey incident where my macaroons looked more like melted sugar bombs! When it comes to baking, keep an eye on them. The edges should be golden, but the centers should still look slightly moist. They continue to cook a bit as they cool, so pulling them out when they’re just starting to get nicely browned is key to that perfect chewy interior. If you don’t have parchment paper, silicone baking mats are a lifesaver for preventing sticking, or you can grease and flour your baking sheets, but parchment is my preferred method. For the chocolate drizzle, I sometimes add a tiny bit of coconut oil to the chocolate chips when melting them. It makes the chocolate smoother and easier to drizzle, plus it gives it a lovely sheen. If you want to add a different flavor, a touch of almond extract instead of vanilla or even a hint of lime zest in the batter can be really nice additions. Experimentation is part of the fun!

What are some Storing and Reheating Tips?

Storing these coconut macaroons is pretty straightforward, and they stay wonderfully chewy for a good few days. At room temperature, they’re best kept in an airtight container. They’ll usually stay fresh and delicious for about 3-4 days. I usually just pop them into a cookie tin or a good quality plastic container. Make sure they’re completely cool before you seal the container, otherwise, you can get condensation, which makes them soggy. If you plan to store them for longer, or if your kitchen is particularly warm, the refrigerator is your best bet. In the fridge, they can last up to a week, though I find their texture is best within the first 5 days. Again, an airtight container is key. They can become a bit firmer in the fridge, but that’s usually not a problem. If you want to reheat them slightly to bring back that just-baked warmth and softness, you can pop a few in a low oven (around 200°F or 95°C) for just a few minutes, or even microwave them for about 10-15 seconds. Be careful not to overheat them, though! For freezing, these macaroons are absolute champs. Once they’re completely cooled, I like to wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps them tasting fresh. They can stay frozen for up to 2-3 months. To thaw, just remove them from the freezer and let them come to room temperature in their wrapping. If you’ve added a chocolate drizzle, the chocolate might get a little white and chalky when frozen and thawed, but the taste is still perfectly fine. It’s a small price to pay for having homemade treats ready to go!

What are the most frequently asked questions on

How can I make this gluten free?

Yes, you absolutely can! Coconut macaroons are gluten free because they don’t contain any wheat flour. What are the ingredients for shredded coconut, sweetened condensed milk, eggs, and vanilla? If you’re using a flour-based cookie cutter, you can’t use wheat sprinkles. So, unless you add something like wheat or flour to your cookie, use Is it good to make them straight out of the recipe? Why do I love lentils so much?

Do I need to peel zucchini?

Is there a mix-up with zucchini? What are some recipes for coconut macaroons, not zucchini bread or muffins? Is there any zucchini involved in this recipe? If you are thinking of another recipe, I’d be happy to help with that too. For these coconut macaroons, we’re just focusing on the flavor of coconut.

Can I make this as muffins?

What is the most interesting thought you have heard? What is the best recipe for macaroons? Could you adapt it? How do you spoon the batter into muffin liners? The baking time might need to be adjusted, and they might not get those characteristic golden edges. What are macaroons known for? Is there a way to make them more chewy than cake-like? If you try it, I’d recommend baking them at the same temperature but checking for doneness with a knife. Is there a toothpick inserted into the center of the tooth and it should come out clean? Let me know if you experiment with it!

How can I adjust the sweetness level?

Great question! The main sweetness comes from the sweetened condensed milk and the shredded coconut (if you use sweetened). If you find it a bit too sweet, your best bet is to use unsweetened shredded coconut. You can also reduce the amount of sweetened condensed milk slightly, perhaps by 1-2 tablespoons, but be mindful that it also acts as a binder. Adding a pinch of extra salt can also help balance the sweetness without reducing it. Some people have success with a tiny splash of lemon or lime juice to cut through the sweetness, but I haven’t personally tested that in this recipe.

What can I use instead of the glaze?

The chocolate drizzle is totally optional, and there are plenty of other delicious ways to finish these! You could try a simple dusting of powdered sugar once they’ve cooled. Or, for a different flavor profile, try a drizzle of white chocolate or even caramel sauce. Some people like to toast the shredded coconut a bit more before mixing it into the batter for an extra toasty flavor. You could also dip just the bottoms in melted chocolate for a more subtle chocolate touch. Another idea is to add a tablespoon or two of unsweetened cocoa powder to the batter itself for chocolate coconut macaroons!

Final Thoughts

I truly hope you give these coconut macaroons a try. They’re more than just a sweet treat; they’re a little hug in cookie form. The way they bake up golden and fragrant, with that perfect chewy texture, always brings a smile to my face. They’re incredibly satisfying to make because they’re so forgiving, and the joy they bring when shared is immeasurable. Whether you’re looking for a quick dessert, a potluck contribution, or just a simple way to brighten your day, these coconut macaroons are a winner. If you love this recipe, you might also enjoy my recipe for chewy oatmeal raisin cookies or my incredibly moist banana bread – they’re equally comforting and easy! I can’t wait to hear how yours turn out, so please leave a comment below and let me know your thoughts, any variations you tried, or how your family enjoyed them. Happy baking!