I love how coconut macaroons manage to be both rustic and refined. Their crisp, golden edges and soft, chewy centers are just irresistible. With only a few basic ingredients, I can whip up a batch that looks beautiful and tastes even better. They’re naturally gluten-free, so I never have to worry about dietary restrictions when sharing them with friends or family. And the best part? No complicated techniques or fancy tools required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large egg whites

• 1 can sweetened condensed milk

• 1 (7-ounce) package shredded sweetened coconut

• 1 teaspoon vanilla extract

• ⅛ tablespoon salt

Directions

1. Preheat the Oven: I set the oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone mats.

2. Make the Coconut Mixture: In a large bowl, I mix the shredded coconut, sweetened condensed milk, and vanilla extract until everything is fully combined.

3. Whip the Egg Whites: In a separate bowl, I beat the egg whites and salt on high speed until stiff peaks form. That means when I lift the beaters, the egg whites stand up straight.

4. Fold Everything Together: I gently fold the whipped egg whites into the coconut mixture using a spatula, careful not to deflate them too much. I mix just until everything is incorporated.

5. Form the Macaroons: Using a small ice cream scoop or two spoons, I drop heaping tablespoons of the mixture onto the lined baking sheets, spacing them about an inch apart.

6. Bake: I bake the macaroons for 23 to 25 minutes until the tops and edges turn golden brown.

7. Cool: I let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Yield: About 20–24 macaroons

• Prep time: 10 minutes

• Bake time: 23–25 minutes

• Total time: 35 minutes

Variations

• I dip the bottoms in melted dark chocolate for a more decadent twist.

• Adding a dash of almond extract gives the macaroons a richer, nutty flavor.

• Sometimes I mix in a handful of mini chocolate chips or chopped dried fruit for a fun surprise.

• For a tropical flair, I like to add crushed pineapple (well-drained) to the mixture.

Storage/Reheating

• Room Temperature: I store cooled macaroons in an airtight container for up to 3 days.

• Refrigeration: In the fridge, they last up to a week.

• Freezing: I freeze cooled macaroons in a single layer on a tray, then transfer them to an airtight container or freezer bag. They keep well for up to 2 months.

FAQs

Can I use unsweetened coconut?

I can, but the texture and sweetness won’t be quite the same. I usually stick with sweetened shredded coconut for that classic chewy texture and rich flavor.

Why are my macaroons spreading too much?

This often happens when there’s too much liquid in the mixture. I make sure to use just under a full can of sweetened condensed milk to keep the batter firm.

Are coconut macaroons gluten-free?

Yes, they are naturally gluten-free. I just double-check that all my ingredients are certified gluten-free to be safe.

Can I make them ahead of time?

Absolutely. I often make them a day or two in advance and store them in the fridge or freeze them for later.

How do I keep macaroons from sticking to the pan?

I always use parchment paper or a silicone baking mat to prevent sticking, which also makes cleanup super easy.

Conclusion

Coconut macaroons are one of those simple pleasures that never go out of style. Whether I’m baking them for a party, gifting them, or just making a small batch for myself, they always deliver. With minimal ingredients, no fuss, and a reliably delicious outcome, this recipe is one I come back to again and again.