Glowing with golden-brown perfection and bursting with tropical flavor, these coconut macaroons will transport your taste buds straight to paradise. Get ready for an explosion of sweet, chewy texture and rich coconut essence that will have you reaching for just one more every single time.
Why This Recipe Works
- The sweetened condensed milk creates an intensely rich, caramel-like sweetness that permeates every shred of coconut, delivering a depth of flavor that regular sugar simply cannot achieve
- Using both sweetened shredded coconut and unsweetened coconut flakes provides the perfect textural balance—chewy yet substantial, moist yet structured—creating that signature macaroon bite that melts in your mouth while maintaining satisfying substance
- The pure vanilla extract and almond extract work in harmonious tandem to elevate the coconut’s natural tropical notes, adding layers of warm, aromatic complexity that make each bite an unforgettable sensory experience
- Baking at precisely 325°F for 20-25 minutes ensures the exterior develops that gorgeous golden-brown crust while the interior remains supremely moist and tender, creating the perfect textural contrast that defines exceptional macaroons
- The addition of salt balances the intense sweetness, preventing the cookies from becoming cloying while enhancing every other flavor component, making these macaroons dangerously addictive yet perfectly balanced
Ingredients
- 14 ounces sweetened shredded coconut
- 1 cup unsweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine sea salt
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 4 ounces semi-sweet chocolate chips (optional for dipping)
- 1 teaspoon coconut oil (optional for chocolate dipping)
Equipment Needed
- Stand mixer or electric hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Medium cookie scoop or two spoons
- Wire cooling rack
- Double boiler or microwave-safe bowl (for chocolate dipping)
Instructions
Prepare Your Coconut Foundation
Begin by combining 14 ounces of sweetened shredded coconut and 1 cup of unsweetened coconut flakes in a large mixing bowl, creating the textural foundation that will define your macaroons. The sweetened coconut provides that essential sugary backbone while the unsweetened flakes add substance and prevent overwhelming sweetness. Pour in the entire can of sweetened condensed milk, watching as the thick, creamy liquid coats every shred of coconut with its rich, caramel-like sweetness. Add 2 teaspoons of pure vanilla extract and 1/2 teaspoon of almond extract, then sprinkle in 1/4 teaspoon of fine sea salt—this salt will work magic by balancing the intense sweetness and enhancing all the other flavors. Mix everything together with a sturdy spatula until every coconut strand glistens with the condensed milk mixture, creating a cohesive, fragrant mass that promises incredible flavor in every bite.
Whip Egg Whites to Stiff Peaks
Shape and Scoop the Macaroons
Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning. Using a medium cookie scoop (about 1.5 tablespoons capacity), portion the coconut mixture into tight, compact mounds, pressing firmly to ensure they hold their shape. If you don’t have a scoop, use two spoons to form heaping tablespoon-sized mounds, compacting them with your fingers to create those classic macaroon peaks. Space the mounds about 2 inches apart on your prepared baking sheets, allowing room for slight spreading and proper air circulation. As you work, notice how the mixture should feel moist but not wet, holding together when pressed—if it seems too loose, chill it for 15 minutes to firm up. The shaped macaroons should stand about 1.5 inches tall with slightly craggy tops that will develop into those beautiful golden peaks during baking.
Bake to Golden Perfection
Preheat your oven to 325°F and position racks in the upper and lower thirds of your oven for optimal heat distribution. Place your baking sheets in the oven and set your timer for 20 minutes—this moderate temperature allows the macaroons to cook through without burning while developing that signature crisp exterior. After 20 minutes, rotate your baking sheets from top to bottom and front to back to ensure even browning, then continue baking for another 3-5 minutes until the peaks and edges transform into a deep, golden-brown color. The macaroons are done when the bottoms are lightly browned and the tops feel firm to the touch, with that irresistible aroma of toasted coconut filling your kitchen. Remove them from the oven when they achieve that perfect balance of crisp exterior and chewy interior—the magic happens in these final minutes.
Cool and Optional Chocolate Dip
Immediately transfer the baking sheets to wire cooling racks, allowing the macaroons to cool completely on the sheets for at least 30 minutes—this resting period allows them to set properly and develop their signature chewy texture. For the optional chocolate dipping, melt 4 ounces of semi-sweet chocolate chips with 1 teaspoon of coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth and glossy. Dip the cooled macaroons halfway into the warm chocolate, allowing the excess to drip off before placing them back on the parchment paper. The coconut oil ensures the chocolate sets with a beautiful sheen and crisp snap. Let the chocolate set completely at room temperature (about 1 hour) or refrigerate for 15 minutes for faster setting, creating that stunning contrast between rich chocolate and tropical coconut.
Tips and Tricks
For macaroons with exceptional texture and flavor that will have people begging for your recipe, consider these advanced techniques. When measuring your coconut, fluff it with a fork before measuring rather than packing it down—this ensures proper texture and prevents dense, heavy macaroons. If you prefer chewier macaroons with more pronounced coconut flavor, toast your unsweetened coconut flakes in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden before incorporating them into the mixture. This toasting step deepens the coconut flavor and adds another layer of complexity to your final product. For macaroons with especially crisp exteriors and tender interiors, let your shaped macaroons rest at room temperature for 30 minutes before baking—this slight drying period helps develop that perfect textural contrast.
When working with egg whites, ensure all your equipment is completely grease-free by wiping bowls and whisks with lemon juice or vinegar before beginning. Room temperature egg whites whip up higher and more stable than cold ones, so take them out about 30 minutes before you start baking. If you’re concerned about raw egg whites, you can pasteurize them by heating gently with a small amount of sugar from the recipe to 160°F while whisking constantly, then cooling completely before whipping. For macaroons with particularly beautiful presentation, use wet fingers to shape any loose strands of coconut after scooping—this creates cleaner, more defined peaks that bake up picture-perfect. Store your completely cooled macaroons in an airtight container with a piece of bread tucked in—the bread helps maintain moisture without making them soggy, keeping them fresh for up to 5 days.
For freezing, place cooled macaroons in a single layer on a baking sheet until frozen solid, then transfer to freezer bags—they’ll keep beautifully for up to 3 months. Thaw at room temperature when ready to serve. If you’re making these for gifts or special occasions, consider using high-quality vanilla bean paste instead of extract for those beautiful speckles and more complex flavor. When dipping in chocolate, temper your chocolate properly for that professional-looking snap and shine—heat to 115°F, cool to 80°F, then rewarm to 90°F before dipping. For variation in presentation, you can pipe the macaroon mixture using a large star tip to create more uniform, decorative shapes, though the classic craggy mounds have their own rustic charm that many prefer.
Recipe Variations
- Transform your macaroons into tropical paradise bites by folding in 1/2 cup of finely chopped dried pineapple and 1/4 cup of toasted macadamia nuts along with the coconut mixture. The pineapple adds bright, tangy sweetness that cuts through the richness, while the macadamia nuts provide buttery crunch and sophisticated flavor. For an extra tropical twist, add 1 teaspoon of coconut extract and replace the almond extract with 1/2 teaspoon of rum extract, creating macaroons that taste like your favorite tropical cocktail in cookie form.
- Create decadent chocolate coconut macaroons by replacing 1/4 cup of the unsweetened coconut flakes with 1/4 cup of Dutch-process cocoa powder and adding 1/2 cup of mini chocolate chips to the mixture. The cocoa powder gives them a deep, rich chocolate flavor throughout, while the mini chips create pockets of melted chocolate surprise. For ultimate chocolate lovers, dip these in dark chocolate and sprinkle with flaky sea salt, creating an irresistible sweet-salty-chocolate-coconut combination that will disappear within minutes of serving.
- For elegant lemon-coconut macaroons that brighten up any occasion, add the zest of two large lemons to the coconut mixture and replace the almond extract with 1/2 teaspoon of lemon extract. The citrus notes cut through the sweetness beautifully and add refreshing brightness that makes these perfect for spring and summer gatherings. Consider drizzling with a simple lemon glaze made from powdered sugar and lemon juice instead of chocolate dipping for a lighter, more sophisticated presentation that highlights the citrus flavors.
- Experiment with different coating options beyond chocolate—try dipping the bottoms in melted white chocolate and rolling in crushed pistachios for a beautiful green-and-white presentation, or drizzle with caramel sauce and sprinkle with flaky sea salt for a salted caramel coconut experience. You could also roll the shaped macaroons in coarse sugar before baking for sparkling, crunchy exteriors, or brush with honey during the last few minutes of baking for extra shine and floral sweetness.
Frequently Asked Questions
Can I make these coconut macaroons without condensed milk?
While sweetened condensed milk is essential for achieving the signature rich, creamy texture and deep caramel-like sweetness that defines classic coconut macaroons, you can create a reasonable substitute if necessary. Combine 1 cup of heavy cream with 1 1/4 cups of granulated sugar in a saucepan, simmer gently while stirring constantly until the sugar dissolves and the mixture thickens slightly, then cool completely before using. However, this substitute won’t provide the same intense richness or proper binding qualities, so your macaroons may spread more and lack that characteristic chewiness. For best results, stick with the condensed milk—its unique properties create the magical texture that makes these macaroons so irresistible.
Why did my macaroons spread too much during baking?
Excessive spreading typically occurs when the macaroon mixture lacks sufficient structure or contains too much moisture. Ensure you whip your egg whites to stiff, glossy peaks that hold their shape firmly when the whisk is lifted—undermixed egg whites won’t provide enough structural support. Another common culprit is overmixing when combining the egg whites with the coconut mixture, which deflates the precious air bubbles needed for proper structure. Also check that you’re using the correct coconut types—too much sweetened shredded coconut without the structural support of unsweetened flakes can lead to spreading. If your mixture seems too wet, chill it for 15-30 minutes before scooping to help it firm up and hold its shape better during baking.
How do I achieve that perfect chewy texture inside with crisp exterior?
The magical chewy-crisp texture comes from precise baking temperature and timing—325°F for 20-25 minutes is the sweet spot that allows the exterior to develop that beautiful golden crust while the interior remains moist and tender. Don’t be tempted to increase the temperature for faster baking, as this will cause the outside to burn before the inside cooks properly. The combination of sweetened condensed milk and properly whipped egg whites creates the ideal moisture balance for that signature chewiness. For extra insurance, make sure your macaroons are completely cool before storing them—the residual heat continues cooking them slightly, and rushing this process can affect the final texture. Proper cooling also allows the interior to set up perfectly chewy while the exterior maintains its delightful crispness.
Can I freeze coconut macaroons successfully?
Absolutely—coconut macaroons freeze exceptionally well and actually maintain their texture beautifully when thawed properly. For best results, ensure your macaroons are completely cooled before freezing, then arrange them in a single layer on a baking sheet and freeze until solid (about 2 hours). Once frozen, transfer them to airtight freezer bags or containers, separating layers with parchment paper to prevent sticking. They’ll keep perfectly for up to 3 months in the freezer. When ready to serve, thaw them at room temperature for about an hour—don’t microwave or refrigerate to thaw, as this can affect the texture. If you’ve dipped them in chocolate, freezing actually helps preserve the chocolate’s snap and prevents blooming, making frozen macaroons a fantastic make-ahead option for holidays and parties.
Summary
These coconut macaroons deliver irresistible chewy texture, intense tropical flavor, and golden-brown perfection in every bite. The magical combination of sweetened condensed milk, whipped egg whites, and dual coconut types creates cookies that balance crisp exteriors with moist, tender interiors. Whether enjoyed plain or dipped in chocolate, they’re guaranteed to become your new favorite treat.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
