If you love sweet, chewy desserts, these Coconut Macaroons will win your heart. Made with just a handful of simple ingredients, they’re naturally gluten-free, easy to bake, and perfect for any occasion. Enjoy them plain or dip in chocolate for an extra indulgence!
Ingredients
- 2 ¾ cups shredded sweetened coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 large egg whites
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Prep the Oven
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper. - Mix the Base
In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla, and almond extract. - Whip the Egg Whites
In another bowl, beat egg whites with salt until soft peaks form. Gently fold them into the coconut mixture to keep it light and fluffy. - Shape & Bake
Drop heaping tablespoons of mixture onto the baking sheet, spacing 2 inches apart. Bake for 15–20 minutes, until edges are golden brown. - Optional Chocolate Dip
Once cooled, dip bottoms in melted chocolate or drizzle chocolate on top for a delicious finish.
Nutritional Info (per macaroon)
- Calories: 100–120
- Protein: ~2g | Fat: ~6g | Carbs: ~12g
- Gluten-free & nut-free (without almond extract or chocolate).
Tips & Variations
- Flavor Boost: Add lemon zest, lime juice, or swap extracts for fun twists.
- Vegan Option: Replace egg whites with aquafaba (chickpea liquid) and use coconut cream + sweetener instead of condensed milk.
- Tropical Infusion: Mix in chopped pineapple, mango, or a pinch of cinnamon for extra flavor.
Serving Suggestions
Pair these chewy macaroons with coffee, tea, or a chilled dessert wine. They make the perfect party treat or a light after-dinner dessert.
Storage & Freezing
- Room Temp: Store in an airtight container up to 3 days.
- Fridge: Keeps well for 1 week.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge and warm in the oven at 300°F for 5 minutes to refresh.
FAQs
How do I know they’re done baking?
Golden edges and a firm top with a soft, chewy inside mean they’re ready.
Can I use unsweetened coconut?
Yes, but add a little extra condensed milk or sugar to balance the sweetness.
Macaroons vs. Macarons?
Macaroons are coconut-based, chewy cookies. Macarons are almond-flour-based sandwich cookies with creamy fillings.
Final Thoughts
These Coconut Macaroons are simple, sweet, and versatile. With just a few ingredients, you can bake a batch that’s perfect for snacking, gifting, or entertaining. Try different variations and make them your own—whether dipped in chocolate or infused with tropical flavors, they’re always a crowd-pleaser!
