American · Dessert · Easy
Coconut Macaroons
0.0 (0 ratings)- Total
- 47 min
- Prep
- 25 min
- Serves
- 12
- Calories
- 230
Shredded coconut bakes into chewy mounds with toasted tips, bound with condensed milk and whipped egg whites for a light center.
A small amount of whipped white keeps Coconut Macaroons from feeling solid despite their dense coconut base. Fold it in gently, scoop compact mounds and bake until the ridges toast while the centers stay moist.
Use sweetened shredded coconut rather than large flakes. Measure the condensed milk carefully; adding a whole can makes this quantity of coconut too wet and encourages puddles around the cookies.
Method
Heat the oven to 325°F (165°C). Line a large sheet pan with parchment. Stir sweetened shredded coconut, condensed milk and vanilla extract together.
Beat egg whites with salt to firm peaks. Fold into the coconut mixture in two additions without crushing the foam.
Scoop the mixture into twenty-four equal, compact mounds on the sheet pan, leaving space between them.
Bake for until the tips and bases are golden and the centers are set. Cool on the pan for before transferring to a rack; serve two per portion.
Forkue tips
- If your sheet pan cannot hold twenty-four mounds with space, bake in two batches rather than crowding them.
Storing and reheating
Store airtight at room temperature for 3 days or freeze for 2 months. Thaw uncovered briefly so condensation does not soften the toasted edges.
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Kitchen gear
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Photo: snowpea&bokchoi, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Coconut Macaroons: FAQ
Are macaroons the same as macarons?
No. These are chewy coconut mounds. French macarons use almond meringue shells with a separate filling.
Why did they spread?
Too much condensed milk or loosely packed scoops can make puddles. Measure the milk and shape compact mounds before baking.
How do I store and reheat Coconut Macaroons?
Store airtight at room temperature for 3 days or freeze for 2 months. Thaw uncovered briefly so condensation does not soften the toasted edges.
How long does Coconut Macaroons take?
About 47 min in total: 25 min prep and 22 min cooking.
What do I need to make Coconut Macaroons?
The key ingredients are sweetened shredded coconut, sweetened condensed milk, egg whites and vanilla extract, plus pantry basics.
Any tips for Coconut Macaroons?
If your sheet pan cannot hold twenty-four mounds with space, bake in two batches rather than crowding them.
