Coconut Macaroons (Crispy Outside, Soft & Chewy Inside)
If you love coconut desserts, these classic Coconut Macaroons deserve a place in your kitchen. Lightly golden on the outside with a soft, chewy center, they strike the perfect balance between crisp edges and tender texture. This recipe uses a smart combination of sweetened condensed milk and whipped egg whites to create macaroons that are never dry or overly dense.
They are delicious on their own, but dipping the bottoms in melted chocolate adds an extra layer of indulgence that makes them perfect for holidays, special occasions, or gifting. Best of all, they are simple to prepare with just a handful of basic ingredients.
Why This Recipe Works
Many macaroon recipes rely on only condensed milk or only egg whites. Using both creates a much better texture. The condensed milk adds richness and sweetness, while the whipped egg whites give the cookies lift and lightness. The result is a macaroon that is flavorful, moist, and beautifully shaped after baking.
Ingredients
- 14 oz sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large egg whites, at room temperature
- 1/4 teaspoon salt
Optional Chocolate Coating
- 4 oz chocolate, chopped or chips
- 1/2 teaspoon vegetable shortening
How to Make Coconut Macaroons
Step 1: Prepare the Oven
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats. Place one oven rack in the upper third of the oven and another in the lower third to ensure even baking.
Step 2: Mix the Coconut Base
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir until the coconut is evenly coated and the mixture is well blended.
Step 3: Whip the Egg Whites
In a separate bowl, beat the egg whites with the salt until stiff peaks form. This step is important, as it gives the macaroons their light texture.
Step 4: Fold Gently
Carefully fold the whipped egg whites into the coconut mixture. Use a gentle motion to keep as much air in the egg whites as possible.
Step 5: Shape the Cookies
Using a medium cookie scoop or two spoons, drop evenly sized mounds onto the prepared baking sheets. Space them slightly apart.
Dip a small spatula or spoon in water and gently press any loose coconut strands back into each mound. This helps prevent burning and gives the macaroons a neater shape.
Step 6: Bake
Bake for 25–30 minutes, rotating the baking sheets halfway through, until the macaroons are lightly golden on the outside. Remove from the oven and allow them to cool completely on the baking sheets.
Optional Chocolate Dipping
Melt the chocolate with the vegetable shortening using a double boiler or a microwave on low power, stirring until smooth. Dip the bottom of each cooled macaroon into the melted chocolate, letting excess drip off. Place back onto parchment paper and allow the chocolate to set completely. For faster setting, place the baking sheet in the refrigerator or freezer for a few minutes.
Storage and Freezing
Storage:
Store macaroons in an airtight container at room temperature for up to 7 days. They may soften slightly over time but will remain delicious.
Freezing:
Fully baked macaroons freeze well. Arrange them in a single layer with parchment paper between layers. Thaw at room temperature before serving.
Tips for Perfect Macaroons
- Use sweetened shredded coconut, not desiccated coconut, for the best texture
- Make sure egg whites are at room temperature before whipping
- Folding gently keeps the cookies light and airy
- Tucking in loose coconut strands prevents over-browning