Easy Coconut Macaroons Recipe: A Chewy Classic for Coconut Lovers

These chewy coconut macaroons come together with a short list of ingredients and a quick method that delivers the kind of soft, dense center and toasted exterior you’d expect from a bakery. This easy coconut macaroons recipe uses sweetened condensed milk, whipped egg whites, and a generous amount of shredded coconut for a sweet, chewy texture with lightly golden edges. Whether you’re looking for coconut macaroon recipes to batch for holidays or want a reliable coconut dessert for a weekday treat, this one hits the mark.

This recipe uses a simple ratio: three cups of shredded coconut to three-quarters of a cup of sweetened condensed milk. That keeps the macaroons moist without turning gummy.

The egg whites bring structure. Once whipped into stiff peaks, they hold the mixture together and create the chewy-meets-airy balance coconut macaroons need. You’ll notice the texture isn’t fluffy like meringue. It’s chewy and a little dense in the middle, with crisp edges that brown deeply and evenly.

No flour keeps the crumb clean and the coconut flavor intact. If you’ve tested macaroon recipes that crumble too easily or feel dry inside, the issue usually starts with dry ratios. This version keeps everything binding and moist without soggy bottoms.

The Ingredients That Hold It All Together

Start with sweetened shredded coconut. The strands should feel moist and bend slightly between your fingers, not dry or brittle. This coconut style gives these macaroons their signature chew.

Sweetened condensed milk sweetens, binds, and gives that glossy texture once baked. It doesn’t need adjustment, about half a can works perfectly for three cups of coconut.

Egg whites, whipped until glossy and stiff, lift the batter slightly and keep the cookies from feeling too heavy.

Vanilla rounds everything out. I use a full teaspoon of pure vanilla extract, but coconut extract could work as a variation if you prefer to double down on the coconut profile.

Salt keeps the sweetness in check. Just a quarter teaspoon brings needed balance to all the sugar in the coconut and condensed milk.

Why the Egg Whites Matter More Than You Think

Egg whites create the structure. If under-whipped, the batter slumps. If over-whipped, it turns dry and stiff.

You want stiff peaks that hold a point but still look glossy. I usually tilt the bowl and look for the foam to cling without dripping. That’s when I stop.

If you skip the whipping and stir them in directly, the cookies flatten and bake unevenly. This step seems small but controls texture and shape more than anything else in this recipe.

Bringing It Together: The Mix and Bake

Once the egg whites are folded in, the texture should feel sticky, thick, and airy. The coconut should be fully coated and hold its shape when scooped.

The best visual cue? When you scoop a mound and it holds its form without spreading or dripping, the batter is ready.

During baking, watch the edges. Deeply golden, not pale. Rotate the tray in the last few minutes if you notice uneven browning. The bottom edges should caramelize, and the tops should feel set but still soft to the touch.

Overbaking causes crumbling. Underdone macaroons collapse or feel wet underneath.

Common Problems and How to Fix Them

If your macaroons are too flat, the egg whites likely weren’t whipped enough or were deflated during folding.

If they’re too crumbly, check your coconut. Dry or stale shreds won’t bind. Switch to a fresh bag next time.

If the centers are raw or gooey, your oven may run cool or the mounds may be too large. Try slightly smaller scoops and bake an extra 2 minutes.

If they stick to the pan, use parchment or a silicone baking mat. Foil won’t give the same clean release.

Favorite Variations Worth Trying

Add mini chocolate chips, about 1/3 cup folded in with the coconut mixture.

Swap the vanilla for almond extract. Use half the amount. It changes the entire tone and sharpens the sweetness.

Drizzle the baked macaroons with melted dark chocolate. Let them cool completely first, then zigzag with a spoon.

Or try dipping the bottoms in melted chocolate, like I do with these Brown Butter Coconut Blondies for a richer finish.

How to Store and Freeze Them

Store coconut macaroons in an airtight container at room temperature. They stay chewy for 4 to 5 days.

Refrigeration makes them firmer but doesn’t dry them out. Let them sit at room temperature for 10 minutes before serving.

Freeze them in a single layer, then transfer to a freezer-safe container. They keep well for up to a month. Thaw at room temperature, uncovered, to preserve their crisp edge.

A Few Practical Tips That Help

Use a cookie scoop for consistent size. It helps with even baking and prevents overbaking the smaller ones.

Stick with sweetened shredded coconut. Unsweetened or desiccated coconut changes the chew and throws off the ratios.

Bake on parchment or a silicone mat. Greased pans cause excess browning.

Use a clean, dry bowl for whipping the egg whites. Any fat or residue keeps them from forming peaks.

Serving Ideas, From Casual to Special

Serve them plain with coffee or tea. Add them to a dessert board alongside Chocolate Coconut Fudge.

Stack them for a simple holiday tray. These hold shape and color well. Top with a cherry before baking for a vintage look.

Pair with berries and whipped cream for a light plated dessert. Try them alongside Coconut Cheesecake Bars for a coconut dessert spread.

Save and Share This Coconut Macaroons Recipe

If you love coconut desserts, save this one to your board for later!

Let me know in the comments how yours turned out, or if you tried one of the variations. I’d love to hear what you changed or added.