Coconut macaroons are the kind of treat that look fancy but take almost no effort. They’re golden on the edges, chewy in the center, and just sweet enough to feel special. Whether you’re baking for a holiday tray, a school bake sale, or a quick afternoon craving, these come together fast with simple ingredients.
No special equipment, no complicated techniques—just a bowl, a spoon, and a baking sheet. Once you make them at home, you’ll wonder why you ever bought them.
What Makes This Special
These macaroons strike the perfect balance: crisp edges with a moist, tender interior. They’re naturally gluten-free, and the recipe uses egg whites instead of condensed milk for a lighter, cleaner flavor.
The method is straightforward and forgiving, so even beginners can nail it. Plus, the base is easy to customize with chocolate, citrus zest, or nuts without changing the texture.
Shopping List
- Unsweetened shredded coconut (about 4 cups)
- Granulated sugar (3/4 cup)
- Egg whites (4 large)
- Vanilla extract (1 1/2 teaspoons)
- Salt (1/4 teaspoon)
- Optional: Almond extract (1/4 teaspoon)
- Optional for dipping: Semi-sweet or dark chocolate (6–8 ounces)
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
This prevents sticking and helps with even browning.
- Mix the dry base: In a large bowl, combine the shredded coconut, sugar, and salt. Stir to distribute the sugar evenly so you don’t get pockets of sweetness.
- Whisk the egg whites: In a separate bowl, lightly whisk the egg whites just until foamy and slightly opaque, 15–20 seconds by hand. You’re not making meringue—just loosening them so they blend smoothly.
- Add flavor: Stir the vanilla into the egg whites.
If using almond extract, add it here too.
- Bring it together: Pour the egg white mixture over the coconut. Use a spatula or your hands to mix until every shred is coated and the mixture holds together when squeezed. If it’s too dry, let it sit for 5 minutes to hydrate.
- Shape the macaroons: Use a tablespoon or a small cookie scoop to portion heaping mounds onto the baking sheets, spacing them about 2 inches apart.
Gently press and compact each mound so it keeps its shape and bakes evenly.
- Bake to perfection: Bake for 18–22 minutes, rotating the pans halfway. They’re ready when the tips and edges are golden brown and the centers look set. Avoid over-baking—chewy beats crumbly.
- Cool completely: Let the macaroons cool on the sheets for 5 minutes, then transfer to a wire rack to cool fully.
They firm up as they cool.
- Optional chocolate dip: Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 20-second bursts, stirring often. Dip the bottoms of the cooled macaroons, set them on parchment, and let the chocolate set.
Storage Instructions
- Room temperature: Store in an airtight container for up to 4 days. Add a sheet of parchment between layers to prevent sticking.
- Refrigerator: Keeps well for up to 1 week.
Let them come to room temp before serving for the best texture.
- Freezer: Freeze in a sealed container or zip-top bag for up to 2 months. Thaw at room temperature for 30–45 minutes.
- Chocolate-dipped: If dipped, keep them cool so the chocolate doesn’t bloom. A cool pantry or the fridge works.
Benefits of This Recipe
- Short ingredient list: Just pantry basics and egg whites—no condensed milk required.
- Quick prep: About 10 minutes to mix, then into the oven.
- Great texture: Chewy centers and toasted edges make every bite satisfying.
- Naturally gluten-free: Perfect for mixed crowds without extra effort.
- Customizable: Easy to add chocolate, citrus, or nuts without fuss.
Common Mistakes to Avoid
- Over-whipping the egg whites: You don’t want stiff peaks.
Foamy is enough to bind and keep the macaroons chewy.
- Using sweetened coconut without adjusting sugar: Sweetened coconut will make them too sugary. If you must use it, reduce the sugar by at least half.
- Skipping compaction: Light, loose mounds can spread or crumble. Gently press each scoop so it holds.
- Over-baking: Too much time in the oven dries them out.
Pull them when the tips are golden and the bottoms are light brown.
- Hot baking sheets: Scooping onto hot pans can cause premature browning. Use cool sheets for the second batch.
Recipe Variations
- Chocolate chip macaroons: Fold in 1/2 cup mini chocolate chips. Bake as directed.
- Lemon or orange zest: Add 1 tablespoon of fresh zest to the egg whites for a bright twist.
- Almond joy style: Press a whole almond into each mound and dip in dark chocolate after baking.
- Salted caramel drizzle: Drizzle cooled macaroons with caramel sauce and finish with flaky sea salt.
- Mocha macaroons: Add 1 teaspoon instant espresso powder to the egg whites and dip in dark chocolate.
- Condensed milk version: Swap egg whites and sugar for 1 can (14 ounces) sweetened condensed milk.
Mix with 4 cups coconut, add 1 teaspoon vanilla, and bake at 325°F until golden. This yields a richer, denser macaroon.
FAQ
Can I use sweetened shredded coconut?
Yes, but reduce the sugar to about 1/4 cup or even less. Sweetened coconut has added sugar and moisture, so the texture will be slightly denser and the macaroons will brown faster.
Keep a close eye near the end of baking.
Why are my macaroons dry?
They likely baked too long or the mixture was under-hydrated. Next time, pull them when the edges are just golden and let them finish setting as they cool. You can also let the coconut sit with the egg whites for 5–10 minutes before shaping to help hydrate.
How do I prevent sticking?
Use parchment paper or a silicone baking mat, and let the macaroons rest a few minutes before moving them.
If you don’t have parchment, lightly grease the sheet, but parchment gives the best results.
Can I make them ahead?
Absolutely. Bake and store at room temperature for up to 4 days or freeze for up to 2 months. If dipping in chocolate, dip the day you plan to serve for the cleanest look.
Do I need a mixer?
No mixer needed.
A whisk and a bowl are enough since the egg whites only need to be foamy, not whipped to peaks.
Can I add cocoa powder to make them chocolate?
Yes. Sift in 2 tablespoons of unsweetened cocoa powder with the sugar and salt. The flavor becomes deeper and slightly less sweet, so consider adding an extra teaspoon of vanilla.
Why did my macaroons spread?
The mixture may have been too loose, the mounds weren’t compacted, or the oven was too cool.
Make sure the batter holds when squeezed, shape firmly, and confirm your oven is fully preheated.
Is there a dairy-free option?
This base recipe is already dairy-free if you skip the chocolate dip or use dairy-free chocolate. It’s a great option for mixed dietary needs.
In Conclusion
These easy coconut macaroons deliver everything you want in a simple cookie: a chewy center, toasted tips, and a clean coconut flavor. With a short ingredient list and quick prep, they’re perfect for last-minute baking or planned celebrations.
Keep the base recipe handy, then play with dips, zests, and add-ins to make them your own. One batch and you’ll have a go-to treat that never disappoints.