These Coconut Macaroons are delightfully chewy on the side with a perfectly crisp, golden exterior. The kind of cookie that tastes just as good as it looks. Made with a few simple ingredients, this easy recipe is a family favorite and is perfect for cookie trays and gift giving.
Did I mention that you can use one bowl for these easy to make Coconut Macaroon Cookies? That's right. How simple is that? Just measure and place all the ingredients in a bowl.
If you love the scents of coconut and vanilla, you will love other cookies like Soft Amaretto Cookies, Italian Orange Cookies, Italian Peach Cookies or my Crunchy Ginger Snap cookies.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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These cookies are so easy to make, a child could make them. But, aren't we all children when it comes to baking? From start to finish, these cookies can be made in less than 30 minutes.
These cookies make a great addition to your Christmas Cookie Collection to give to your friends and family.
Not only are these the Best Coconut Macaroon Cookies, but they have a special ingredient that keeps them moist. And, you won't believe what it is. Don't worry, I won't keep you in suspense, it's condensed milk. Don't worry about what brand to use, you can use absolutely any brand.
Why You'll Love these Cookies
You'll love these easy to make Coconut Macaroons because:
- simple ingredients using pantry ingredients made in one bowl
- naturally gluten free
- chewy and toasted texture make them crisp on the outside and soft on the inside
- versatile making them delicious plain or dipped in chocolate
- perfect for the holidays either gift giving or serving over the Christmas holidays
- freezer friendly making them ideal for storing them in the freezer and baking ahead
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Measuring the Ingredients to Make Coconut Macaroons
Remember to weigh your coconut on a scale as using a measuring cup for liquids or dry ingredients will be slightly inaccurate
Ingredients
Made with one bowl and minimal ingredients, these coconut macaroons come together with: unsweetened shredded coconut, egg whites, condensed milk, salt and coconut flour.
For exact measurement details and directions see recipe card...
How to Make Coconut Macaroons
Preheat oven to 350 degrees F. and prepare 2 baking sheets with parchment paper.
Separate the egg yolk from the egg whites and place the egg whites in a small bowl.
Mix all the ingredients together. Use a scoop to roll into balls and place on baking sheet about 1 inch apart.
If the balls look messy, use damp fingers to round the tops.
Bake for about 20 minutes or until the tops get a little toasty. Be careful not to leave in too long as the bottoms may burn or get very dark.
These cookies will take about 15 to 20 minutes to bake through. However, you are going to want to keep an eye on them as they are baking. At about 15 minutes, if you see that the cookie tops look a little toasted, remove them from the oven and let cool. These coconut macaroons will stay moist as they cool down.
Continue to watch them bake so that they are not left too long. Otherwise the peaks and bottoms of the Coconut Macaroon Cookies will burn. So keep a watchful eye.
Storage
These cookies store very well in a zipped storage bag at room temperature for a maximum of 2 weeks.
For a longer shelf life, you can freeze them for a maximum of two months. When you are ready to use them, take them out from the freezer and thaw them out in the fridge overnight.
You can then take them from the fridge to room temperature. Always keep them sealed in a container or in a zipped bag to preserve their freshness.
Top Tips
Use unsweetened shredded coconut because the condensed milk is already sweet enough.
Use a cookie scoop for even size.
Line the baking sheet with parchment paper.
If the Coconut Macaroons look like their coming apart, mold it back together with damp fingers right on the cookie tray.
Watch the baking time to avoid burning the bottom of the cookies.
Cool completely before removing from baking tray.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Chocolate - dip the bottoms in chocolate or drizzle chocolate on top for an indulgent treat
- White Chocolate - use white chocolate instead of chocolate to dip the bottoms or drizzle
- Lemon - add a squirt of lemon to the batter for a tart citrus flavor
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes! Coconut macaroons keep well for several days in an airtight container at room temperature. they can also be frozen for up to 3 months. Thaw them out at room temperature before serving.
Macaroons are chewy coconut cookies made with shredded coconut and egg whites, while macarons are delicate French sandwich cookies made with almond flour and filled with buttercream or ganache.
This can happen if the mixture is too wet. Be sure to measure ingredients carefully, and if the batter seems loose, let it sit for a few minutes before baking to allow the coconut to absorb excess moisture.
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Recipe Details
Easy to Make Coconut Macaroon Recipe
https://easyhomemaderecipes.caIngredients
- 8 oz unsweetened shredded coconut about 2 packages of 200g
- 2 egg whites about 2 oz.
- 14 oz condensed milk 1 small can
- ¼ tsp salt
- ¼ cups coconut flour optional (add more shredded coconut if omitted)
Instructions
- Preheat oven to 350℉ and prepare 2 baking sheets with parchment paper.
- Mix all ingredients in one mixing bowl and mix thoroughly.8 oz unsweetened shredded coconut, 2 egg whites, 14 oz condensed milk, ¼ tsp salt, ¼ cups coconut flour
- If the mixture is too wet add a little more shredded coconut so it will stick together without coming apart.
- With a tablespoon, scoop out the mixture and roll into balls and place on baking sheet about 2 inches apart. You can also use a 1½ tbsp scoop. If the cookie come apart a little when using a scooper, just use wet fingers to put them back together again in to a ball.
- Bake for about 15-20 minutes, in the middle of the oven, until the tops get a little toasty. Be careful not to leave in too long as the bottoms may burn or get very dark.
Notes
Top Tips
Use unsweetened shredded coconut because the condensed milk is already sweet enough. Use a cookie scoop for even size. Line the baking sheet with parchment paper. Watch the baking time to avoid burning the bottom of the cookies. Cool completely before removing from baking tray.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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