These Coconut Macaroons are chewy on the inside and slightly crispy on the outside, making them an irresistible treat. Packed with the sweet, tropical flavor of coconut, they’re incredibly easy to make and perfect for coconut lovers. Whether you enjoy them plain or dipped in chocolate, they’re a delightful snack or dessert for any occasion.
Why You’ll Love This Recipe
It’s quick and simple, with only a few basic ingredients.
These macaroons are naturally gluten-free, making them suitable for various diets.
The combination of chewy coconut and optional chocolate makes them versatile and satisfying.
Perfect for parties, holidays, or as a sweet afternoon treat.
They store well, so you can make them ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups shredded sweetened coconut
2/3 cup sweetened condensed milk
2 large egg whites
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup semisweet chocolate chips (optional, for dipping)
Directions
Preheat the Oven:
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Mix the Ingredients:
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and a pinch of salt. Stir until the mixture is well combined.
Shape the Macaroons:
Using a spoon or a cookie scoop, scoop out about 1 tablespoon of the coconut mixture. Form it into a small mound or ball, and place it on the prepared baking sheet. Repeat, spacing them about 1 inch apart.
Bake:
Bake the macaroons for 15-20 minutes, or until golden brown on the edges and firm to the touch.
Cool:
Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Chocolate Dipping:
If desired, melt the chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Dip the bottoms of the cooled macaroons into the melted chocolate and return them to the parchment paper. Let the chocolate set before serving.
Servings and Timing
Servings: Makes about 20 macaroons
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Variations
Almond Twist: Add a few drops of almond extract for a nutty flavor.
Tropical Vibes: Mix in a handful of chopped dried pineapple or mango for a fruity touch.
Dark Chocolate Delight: Swap semisweet chocolate with dark chocolate for a richer flavor.
Mini Macaroons: Make bite-sized versions by using a smaller scoop and adjusting the bake time slightly.
Extra Crunch: Toast the shredded coconut lightly before mixing for a nuttier flavor.
Storage/Reheating
Storage: Keep the macaroons in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 2 weeks.
Reheating: These macaroons are best enjoyed at room temperature. If refrigerated, let them sit out for 10-15 minutes before serving.
Related Recipes:
- No-Bake Salted Caramel Coconut Macaroons
- Oreo Balls with Sweetened Condensed Milk
- White Chocolate Lemon Truffles
FAQs
Can I use unsweetened coconut?
Yes, but the macaroons will be less sweet. You can adjust by adding a bit of sugar to the mixture if desired.
What can I use instead of sweetened condensed milk?
You can substitute it with coconut cream for a dairy-free version, but the texture may differ slightly.
How do I keep the macaroons from spreading?
Make sure the mixture is firm and scoop the mounds tightly. Chilling the mixture briefly before shaping can also help.
Can I freeze these macaroons?
Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Thaw at room temperature before serving.
How do I know when the macaroons are done?
Look for golden edges and a firm texture. They will firm up more as they cool.
Conclusion
These Coconut Macaroons are a simple, delightful treat that combines chewy coconut goodness with a touch of crispiness. Whether you enjoy them plain or dipped in chocolate, they’re perfect for sharing or savoring alone. With a handful of ingredients and minimal effort, this recipe is sure to become a favorite in your dessert rotation. Try them out and enjoy the tropical bliss.
📖 Recipe:
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Coconut Macaroons
- Total Time: 30-35 minutes
- Yield: About 20 macaroons
- Diet: Gluten Free
Description
Chewy on the inside and crispy on the outside, these Coconut Macaroons are a simple and delightful gluten-free treat. Packed with sweet coconut flavor, they’re easy to make and perfect for any occasion. Enjoy them plain or dipped in chocolate for an irresistible snack or dessert.
Ingredients
2 1/2 cups shredded sweetened coconut
2/3 cup sweetened condensed milk
2 large egg whites
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup semisweet chocolate chips (optional, for dipping)
Instructions
- Preheat the Oven: Preheat to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Ingredients: In a bowl, combine shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt. Stir until well mixed.
- Shape the Macaroons: Scoop about 1 tablespoon of the mixture, form into mounds or balls, and place on the baking sheet about 1 inch apart.
- Bake: Bake for 15-20 minutes until edges are golden and firm to the touch.
- Cool: Allow macaroons to cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
- Optional Chocolate Dipping: Melt chocolate chips and dip the bottoms of cooled macaroons. Let the chocolate set before serving.
Notes
For a nutty flavor, add almond extract.
Lightly toast shredded coconut for an extra crunch.
Store in an airtight container at room temperature for 1 week or refrigerate for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 20 macaroons
