Chewy Coconut Macaroons

Chewy Coconut Macaroons are little mounds of sweet, toasted coconut goodness with a crispy golden exterior and a moist, chewy center. They’re incredibly easy to make and perfect for satisfying my sweet tooth with just a handful of ingredients. Whether I’m baking for the holidays or just want a quick treat, these macaroons always hit the spot.

Why You’ll Love This Recipe

I love these macaroons because they’re naturally gluten-free, simple to prepare, and completely addicting. The combination of coconut and sweetened condensed milk gives them a rich, chewy texture, while the lightly crisped edges offer a perfect contrast. Plus, they store well and make great gifts or party treats.

Ingredients

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

• Sweetened shredded coconut

• Sweetened condensed milk

• Vanilla extract

• Egg whites

• Salt

• Optional: Melted chocolate for dipping or drizzling

Directions

1. I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix together the shredded coconut, sweetened condensed milk, and vanilla extract until everything is well combined.

3. In a separate bowl, I beat the egg whites with a pinch of salt until stiff peaks form.

4. I gently fold the beaten egg whites into the coconut mixture, being careful not to deflate them too much.

5. Using a cookie scoop or spoon, I drop small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

6. I bake the macaroons for 20–25 minutes, or until the tops are lightly golden and the edges are toasted.

7. I let them cool completely on the baking sheet, then transfer them to a wire rack or plate. If I’m adding chocolate, I dip the bottoms or drizzle some over the tops once they’re cool.

Servings and timing

This recipe makes about 20 macaroons and takes approximately 35 minutes from start to finish. It’s quick, easy, and ideal for last-minute baking.

Variations

Sometimes I mix mini chocolate chips or chopped dried fruit (like cherries or apricots) into the batter for extra flavor. I also like to drizzle melted dark or white chocolate on top, or dip the bottoms for a fancier presentation. For an almond twist, I add a drop of almond extract instead of vanilla.

storage/reheating

I store these macaroons in an airtight container at room temperature for up to 5 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. I let them come to room temperature before serving. There’s no need to reheat—these are best enjoyed at room temp.

FAQs

Can I use unsweetened coconut?

Yes, but I prefer sweetened for the best texture and taste. If I use unsweetened, I usually add a bit more sweetened condensed milk or a touch of sugar to balance it out.

Why do my macaroons fall apart?

They might be too dry or not have enough binding from the egg whites. I make sure to measure accurately and don’t skip the egg white step.

Can I make these without eggs?

Yes, I’ve made egg-free versions using aquafaba (chickpea brine) whipped to stiff peaks as a substitute for egg whites.

Do I have to whip the egg whites?

Whipping the egg whites gives the macaroons a lighter texture. I’ve skipped it before, but they turn out denser and less airy.

Can I make these ahead?

Absolutely. I often make them a day or two in advance and store them in an airtight container until ready to serve or package.

Conclusion

Chewy Coconut Macaroons are one of my favorite easy treats—sweet, satisfying, and wonderfully simple. Whether I enjoy them plain or dressed up with chocolate, they always deliver that perfect chewy bite I love. It’s a no-fuss recipe that’s big on flavor and always gets compliments.