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Chewy Coconut Macaroons

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Chewy Coconut Macaroons are sweet, golden-topped treats with a moist, chewy center and crispy edges. Made with just a few ingredients, they’re an easy and naturally gluten-free delight perfect for any occasion.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 20 macaroons
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 cups sweetened shredded coconut
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 large egg whites
  • 1/4 tsp salt
  • Optional: melted chocolate for dipping or drizzling

Instructions

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix well.
  3. In a separate bowl, beat egg whites with salt until stiff peaks form.
  4. Gently fold egg whites into the coconut mixture until just combined.
  5. Using a cookie scoop or spoon, drop small mounds onto the prepared baking sheet, spacing 1 inch apart.
  6. Bake for 20–25 minutes, until tops are golden and edges are toasted.
  7. Cool completely on the baking sheet. Transfer to a wire rack once firm.
  8. If desired, dip bottoms in melted chocolate or drizzle over tops once cooled.

Notes

  • Use sweetened coconut for best results, but unsweetened can work with adjustments to sweetness and moisture.
  • For added flavor, mix in mini chocolate chips or dried fruit.
  • Add almond extract instead of vanilla for an almond twist.
  • Skip egg whites for a denser texture, or use aquafaba for an egg-free version.
  • Macaroons freeze well—store in an airtight container for up to 2 months.

Nutrition

Find it online: https://allcookedup.com/chewy-coconut-macaroons/