Coconut Macaroons Recipe

5 from 6 votes

Chewy, golden coconut macaroons made without condensed milk! This easy recipe uses just a few ingredients and bakes into soft, flavorful cookies that are perfect for holidays, parties, or anytime you’re craving something sweet.

Prep Time5

Cook Time18

Total Time23

Course: Dessert

Cuisine: American

Servings: Macaroons

Author: Eden

Cost: $15

Ingredients

11 ounces shredded sweet coconut
2 tbsp all-purpose flour
1/3 cup granulated sugar
3 large egg whites
1 tsp vanilla extract
1/2 tsp salt

Instructions

Measure and Prepare – Prep all of the ingredients, separate the egg whites and toss the egg yolks. Prepare a baking sheet with parchment paper or a Silpat. Also, preheat the oven.
Mix – In a large mixing bowl, combine all of the ingredients and mix well.
Scoop – Using a medium cookie scooper, scoop 1 1/2 tablespoons batter onto a prepared baking sheet. Bake 9 at a time, spaced out.
Bake – Bake on the middle rack in a preheated 325° oven for 16-18 minutes. When the tops are just slightly turning golden brown, take them out.
Dip in Chocolate – This is optional, but if you want to dip them in chocolate, melt semisweet morsels in a bowl in 30 seconds intervals. Stir until all of the chocolate is melted, then dip the bottom of the macaroons.

Notes

Chocolate-Dipped: Melt semisweet or dark chocolate and dip the bottoms of cooled macaroons. Place on parchment until set. White chocolate works too, and you can tint it with food coloring for holidays.
Baking Time: Bake 16–18 minutes, just until the tops turn lightly golden. Don’t overbake—this keeps the centers chewy and soft.
Storage Tip: Store macaroons in an airtight container for up to 1 week, or freeze up to 3 months.
Even Size: Use a cookie scoop so all the macaroons bake evenly.
Make-Ahead Friendly: These cookies are perfect for holiday trays since they freeze and defrost beautifully.

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