These chewy coconut macaroons are made with 3 cups of sweetened shredded coconut, ¾ cup of sweetened condensed milk, 2 whipped egg whites, vanilla, and salt. They take about 35 minutes, bake at 325°F for 22 to 25 minutes, and make 20 to 24 macaroons with dense, chewy centers and deeply toasted edges.
The method combines the two classic styles. Condensed milk makes them moist and chewy, and egg whites whipped to stiff peaks give them structure, so each mound holds its shape instead of spreading into a flat puddle. There is no flour, so the coconut flavor stays clean.
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Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
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- Makes: 20 to 24 macaroons from heaping tablespoon mounds
- Time: 10 minutes prep, 22 to 25 minutes baking
- Oven: 325°F (163°C), parchment or silicone mat
- Ratio: 3 cups coconut to ¾ cup condensed milk (about half a can) and 2 egg whites
- Texture: chewy and dense inside, golden and crisp at the edges
- Keeps: 4 to 5 days airtight at room temperature, 1 month frozen
Coconut Macaroons With Condensed Milk and Egg Whites
Most coconut macaroon recipes use one or the other. Condensed milk only versions are very sweet and chewy but can spread and feel heavy. Egg white only versions are lighter and closer to a meringue, but they dry out easily. Using both gives you a macaroon that is chewy and moist in the middle and still holds a tall, rounded shape.
The ratio matters. Three cups of coconut to ¾ cup of condensed milk keeps the macaroons moist without turning gummy, and the whipped whites lift the mixture just enough. The result is not fluffy like meringue. It is chewy and a little dense, with edges that brown deeply and evenly.
Choosing the Coconut and Other Ingredients
Use sweetened shredded coconut. The strands should feel moist and bend between your fingers, not dry or brittle. Fresh, moist coconut is what gives these macaroons their chew. Unsweetened or desiccated coconut changes the texture and throws off the ratios, and stale coconut makes them crumble.
Sweetened condensed milk sweetens, binds, and gives a glossy finish once baked; about half a can is all you need. I use a full teaspoon of pure vanilla. A ¼ teaspoon of salt, whipped with the egg whites, keeps all that sweetness in balance.
Whipping the Egg Whites Right
The egg whites control the shape more than anything else here. Beat them with the salt in a clean, dry bowl until stiff, glossy peaks form. Any trace of fat or yolk keeps them from whipping properly. I tilt the bowl and stop when the foam clings without sliding.
Underwhipped whites make the macaroons slump and spread. Overwhipped whites turn dry and lumpy and are hard to fold in. If you skip whipping and just stir the whites in, the cookies flatten and bake unevenly.
Folding, Scooping, and Baking
Stir the coconut, condensed milk, and vanilla together until every strand is coated. Fold in the whipped whites gently with a spatula, using light strokes so you keep the air. The mixture should feel sticky, thick, and airy, and a scooped mound should hold its shape without spreading.
Scoop heaping tablespoons onto a parchment lined baking sheet with a small cookie scoop. Even sizes bake evenly; small ones burn while big ones stay raw. Bake at 325°F for 22 to 25 minutes, until the tops are golden and the edges deeply toasted. Rotate the tray in the last few minutes if the color is uneven.
Cool the macaroons on the sheet for 5 to 10 minutes, then move them to a rack. The centers firm up as they cool.
Why Macaroons Spread, Crumble, or Stick
- Flat and spread out: the whites were underwhipped or deflated while folding.
- Crumbly: dry or stale coconut, or overbaking. Use a fresh bag and pull them when the edges are golden.
- Raw or gooey centers: mounds too large or the oven runs cool. Scoop smaller and bake 2 minutes more.
- Wet underneath or collapsed: underbaked.
- Stuck to the pan: use parchment or a silicone mat. Foil and greased pans do not release cleanly and overbrown the bottoms.
Chocolate Dipped and Other Variations
Fold in ⅓ cup of mini chocolate chips with the coconut. Swap the vanilla for almond extract, using half the amount, for a sharper, nutty flavor, or use coconut extract to double down on coconut. For a vintage look, press a cherry on top before baking.
For chocolate dipped macaroons, let them cool completely, then dip the bottoms in melted dark chocolate or zigzag it over the tops with a spoon. I finish my brown butter coconut blondies the same way. If you love the coconut and chocolate pairing, try my homemade Bounty bars and chocolate coconut balls.
Storing and Freezing
Keep macaroons in an airtight container at room temperature, where they stay chewy for 4 to 5 days. Refrigerating makes them firmer but does not dry them out; let them sit out for 10 minutes before serving. To freeze, lay them in a single layer until firm, then move them to a freezer container for up to 1 month. Thaw at room temperature, uncovered, so the edges stay crisp.
Because they hold their shape and color, they are great for holiday cookie trays and gift boxes. My Christmas cookie packaging post has ideas for boxing them up.
Ways to Serve Them
Serve them plain with coffee or tea, or with berries and whipped cream as a light plated dessert. For a coconut dessert board, set them next to chocolate coconut fudge and coconut cheesecake bars, or with slices of cake topped with coconut buttercream frosting. At Easter, they sit nicely beside Easter bunny coconut tails.
If you have extra egg whites from another bake, macaroons are a great way to use two of them, and so are brown sugar maple meringue cookies.
Coconut Macaroon Questions
Do coconut macaroons need egg whites?
Not always, but whipped egg whites give them structure so they hold a rounded shape. Without them, condensed milk macaroons spread more and feel heavier.
Can I make coconut macaroons with condensed milk and egg whites?
Yes, that is exactly this recipe: 3 cups coconut, ¾ cup condensed milk, and 2 egg whites whipped to stiff peaks, baked at 325°F for 22 to 25 minutes.
Why are my coconut macaroons flat?
The egg whites were not whipped to stiff peaks or were deflated during folding. Fold gently and scoop right away.
What is the difference between macaroons and macarons?
Coconut macaroons are chewy mounds of shredded coconut. French macarons are smooth almond flour sandwich cookies with a filling.
Are coconut macaroons gluten free?
They are made without flour. If you need them gluten free, check the labels on your coconut and condensed milk.
Save these coconut macaroons to your cookie board. Tell me in the comments how yours turned out, or which variation you tried.
Chewy Coconut Macaroons Recipe
These coconut macaroons are chewy, golden cookies made with sweetened shredded coconut, sweetened condensed milk, egg whites whipped to stiff peaks, vanilla, and salt. They take about 35 minutes, bake at 325°F for 22 to 25 minutes, and make 20 to 24 macaroons. Condensed milk keeps the centers moist and chewy, and the whipped egg whites give structure, so these coconut macaroons with condensed milk and egg whites hold a rounded shape with deeply toasted edges instead of spreading. Made without flour, they are perfect for cookie trays, holiday gifts, Easter, and coconut dessert boards. Dip them in dark chocolate or add mini chips. They keep 5 days airtight and freeze for 1 month.
Ingredients
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk (about half a can)
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Instructions
- PREHEAT THE OVEN: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even browning.
- MIX THE COCONUT BASE: In a large bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla extract until the mixture is evenly combined and coated.
- WHIP THE EGG WHITES: In a separate clean bowl, beat the egg whites with the salt until stiff peaks form. Use an electric mixer or whisk by hand until the mixture is glossy and holds its shape.
- FOLD TO COMBINE: Gently fold the whipped egg whites into the coconut mixture. Use a spatula and light motion to preserve the volume and aeration of the egg whites.
- SHAPE THE COOKIES: Use a small cookie scoop or two spoons to portion heaping tablespoons of dough. Place each mound onto the prepared baking sheet, spacing evenly. Shape them into rounded tops if needed.
- BAKE: Bake the macaroons for 22 to 25 minutes, or until the tops are golden brown and the edges are deeply toasted. Rotate the baking sheet if needed for even color in the final minutes.
- COOL COMPLETELY: Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool fully. The centers will firm up as they rest.
Notes
Use fresh, moist sweetened shredded coconut; unsweetened or desiccated coconut changes the texture. Whip the egg whites in a clean, dry bowl until stiff, glossy peaks form, and fold them in gently. Bake on parchment or a silicone mat. Store macaroons in an airtight container at room temperature for up to 5 days. They also freeze well for up to 1 month. Let thaw at room temperature, uncovered, before serving.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 173Total Fat 9gSaturated Fat 9gUnsaturated Fat 1gCholesterol 3mgSodium 128mgCarbohydrates 20gFiber 3gSugar 16gProtein 2g
