Easiest Coconut Macaroons
A simple and delicious recipe for chewy coconut macaroons, perfect for holidays or any day. Ready in under 30 minutes and loved by everyone.
Equipment
- Baking sheets lined with parchment paper
- bowl large, for mixing base
- bowl separate, clean, for egg whites
- Spatula or gentle hand, for folding
- Spoon for dropping macaroons
- Wire rack for cooling
- Airtight container for storage
- Freezer-safe bag or container for freezing
Ingredients
Main ingredients
- 14 oz. sweetened flaked coconut This is the star of the show! Make sure it's sweetened for that perfect balance of flavor.
- 7 oz. sweetened condensed milk This magical ingredient brings it all together, adding richness and a lovely chew.
- 1 tsp. almond extract or vanilla extract Almond extract gives them a classic flavor, but vanilla is equally delicious if that's what you have on hand. Feel free to use either!
- 3 large egg whites at room temperature. Room temperature egg whites whip up best, giving your macaroons that perfect texture.
- 0.25 tsp. salt Just a pinch to balance out the sweetness and enhance all those wonderful flavors.
Instructions
- Crank up your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine sweetened flaked coconut, sweetened condensed milk, and extract. Stir until blended.
- In a separate clean bowl, whisk egg whites with salt until soft peaks form.
- Gently fold whipped egg whites into the coconut mixture. Do not overmix.
- Drop spoonfuls of the macaroon mixture onto prepared baking sheets, leaving 2 inches between them.
- Bake for 12-15 minutes, or until edges are golden brown and the top is lightly golden.
- Let macaroons cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
Suggestions for variations include a chocolate drizzle, citrus zest, chopped nuts, mini chocolate chips, or different extracts.