🕒 Quick Overview
| Prep Time | Chill Time | Bake Time | Total Time | Yield |
|---|---|---|---|---|
| 15 mins | 30 mins (optional) | 20–25 mins | 1 hr 40 mins | 24–30 macaroons |
Difficulty: Easy | Category: Dessert | Cuisine: American | Diet: Gluten-Free
💖 Why You’ll Love These Coconut Macaroons
These simple coconut macaroons are proof that less is more. With just five pantry staples, you can bake bakery-quality cookies that are chewy in the middle, crisp on the edges, and naturally gluten-free. Here’s why they’ll win your heart:
- 🥥 Unbelievably Chewy: The perfect soft-meets-crisp balance.
- 🍶 Only 5 Ingredients: No flour, no fuss — just real flavor.
- 🍫 Versatile: Dip in chocolate or top with almonds for fun variations.
- 🎁 Gift-Ready: Beautiful homemade treat for holidays or thank-you boxes.
- 🌾 Naturally Gluten-Free: Great for guests with dietary restrictions.
🧈 Ingredients & Why They Work
| Ingredient | Amount | Why It’s Important |
|---|---|---|
| Sweetened Condensed Milk | 1 can (14 oz / 396 g) | Adds sweetness, moisture, and binds the coconut for that signature chewiness. Don’t substitute with evaporated milk. |
| Sweetened Shredded Coconut | 5⅓ cups (14–16 oz / 400–450 g) | The foundation of flavor and texture. Sweetened coconut creates the chewy structure you want. |
| Egg Whites | 2 large | Add structure and lightness while helping the macaroons hold their shape. |
| Pure Vanilla Extract | 1½ tsp | Enhances the coconut flavor with warm sweetness. |
| Salt | ¼ tsp | Balances sweetness and brings out depth of flavor. |
💡 Pro Tip: Always use fresh, sweetened shredded coconut (like Angel Flake). Stale or dry coconut can make your cookies taste oily or bland.
👩🍳 Step-by-Step Instructions for Perfect Chewy Macaroons
Step 1: Prep Your Baking Sheets
Preheat your oven to 325°F (160°C).
Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
🔥 Avoid greasing metal pans directly — macaroons are sticky and can break easily when removed.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together:
- 1 can sweetened condensed milk
- 2 egg whites
- 1½ tsp vanilla extract
- ¼ tsp salt
Mix until smooth and glossy — no need to whip separately. The mixture should look slightly fluid and uniform.
Step 3: Add the Coconut
Fold in 5⅓ cups shredded coconut using a spatula until evenly moistened.
The mixture should be thick, sticky, and fully coated — no dry coconut should remain.
Step 4: Chill the Mixture (Optional but Recommended)
Cover the bowl and refrigerate for 30 minutes.
This helps the mixture firm up, making it easier to scoop and keeping the cookies from spreading during baking.
Step 5: Scoop and Shape
Using a 1.5 tablespoon cookie scoop (or two spoons), portion the dough onto prepared trays, spacing 1–2 inches apart.
Shape gently into rounded mounds — rustic edges are part of their charm!
Step 6: Bake to Golden Perfection
Bake for 20–25 minutes, until the tops are set and the edges turn a light golden brown.
Start checking at 18 minutes to prevent overbaking.
⚠️ Overbaking = dry macaroons. Aim for soft centers and lightly toasted edges.
Step 7: Cool Completely
Let macaroons cool on the tray for 10 minutes, then transfer to a wire rack to cool fully.
They firm up as they rest — their best chewy texture appears once completely cooled.
🍫 Flavor Variations You’ll Love
| Version | What to Add | Result |
|---|---|---|
| Chocolate-Dipped | Dip bottoms in melted dark or semi-sweet chocolate. | Classic bakery style. |
| Almond Joy | Add ½ cup mini chocolate chips + almond extract. | Candy bar flavor! |
| Lemon Coconut | Add zest of 1 lemon + ½ tsp lemon extract. | Bright & zesty twist. |
| Cherry Topped | Press a drained maraschino cherry into each before baking. | Festive presentation. |
| Tropical Bliss | Add chopped dried pineapple or mango pieces. | Sunny island flavor. |
🧁 Expert Baking Tips for Perfect Chewiness
- Don’t Overbake: Light golden = chewy; dark brown = dry.
- Use Room Temp Egg Whites: They incorporate evenly and help texture.
- Cool on a Wire Rack: Airflow underneath prevents sogginess.
- Uniform Scooping: Ensures even baking and consistent texture.
- Chill Before Baking: Helps macaroons hold their shape and prevents spreading.
🍽️ Serving Ideas
- Serve with coffee, tea, or hot cocoa for a cozy treat.
- Create mini ice cream sandwiches with vanilla ice cream.
- Arrange on a holiday dessert board with brownies and cookies.
- Wrap in cellophane bags tied with ribbon for edible gifts.
🧊 How to Store & Freeze Coconut Macaroons
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | 3–4 days | Store in airtight container; separate layers with parchment. |
| Freezer | 2–3 months | Freeze in single layer, then transfer to container. Thaw at room temp. |
| Avoid Refrigeration | — | It can dry out the cookies. |
🧮 Nutrition Information (Estimated per 1 macaroon)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 135 kcal | 17 g | 2 g | 7 g | 1 g |
Based on 28 macaroons per batch. Nutritional data may vary by brand and portion size.
🧩 Troubleshooting Guide
Macaroons Spread Too Much?
→ Chill longer or check that oven temperature isn’t too low.
Too Dry or Crumbly?
→ Overbaked or used unsweetened coconut.
Sticking to Pan?
→ Always use parchment or silicone mats.
Burning on Bottoms?
→ Try a double baking sheet or move oven rack up one level.
💬 Frequently Asked Questions (FAQ)
Q1: Can I use unsweetened coconut?
Not for this version. Unsweetened coconut lacks the moisture and sugar that make these macaroons chewy. Stick to sweetened shredded coconut for best texture.
Q2: Do I have to chill the batter?
It’s optional but highly recommended. Chilling keeps the cookies plump and chewy.
Q3: Can I freeze them with chocolate?
Yes, but condensation can cause chocolate bloom. Freeze uncoated macaroons if possible.
Q4: Can I make them smaller or larger?
Absolutely. Adjust baking time — smaller (1 tbsp) bake 15–18 minutes, larger (2 tbsp) bake 25–28 minutes.
Q5: Are they safe for gluten-free diets?
Yes — as long as your coconut and condensed milk are certified gluten-free.
🌟 Pro Baker’s Insight
These macaroons are all about controlled caramelization. The sugars in condensed milk caramelize just enough to form a delicate crust, while the moisture stays trapped inside thanks to the coconut’s natural fat. It’s a beautiful balance — chewy, rich, and deeply satisfying.
Sometimes, the simplest recipes remind us why home baking will always beat the store-bought kind.
📖 Printable Recipe Card
5-Ingredient Chewy Coconut Macaroons Recipe
Ingredients:
- 1 can (14 oz / 396 g) sweetened condensed milk
- 5⅓ cups (14–16 oz / 400–450 g) sweetened shredded coconut
- 2 large egg whites
- 1½ tsp pure vanilla extract
- ¼ tsp salt
Instructions:
- Preheat oven to 325°F (160°C). Line trays with parchment.
- Whisk condensed milk, egg whites, vanilla, and salt until smooth.
- Fold in coconut until fully coated.
- Chill 30 minutes.
- Scoop mounds (1.5 tbsp each) onto trays.
- Bake 20–25 minutes until golden.
- Cool completely before serving or storing.
Yields: 24–30 macaroons | Calories: 135 each
