Magnificent and Easy Coconut Macaroons with Variations

Chewy, flavorful, and easy coconut macaroons are made with condensed milk and coconut and are naturally gluten-free. Add tasty ingredients to make variations like chocolate chip macaroons, chocolate-dipped, cherry, apricot with almond, and more.

I love shredded coconut, I even add it to my classic Carrot Cake and Pecan Pie. Those recipes will surely bring the amazing taste of coconut to your kitchen.

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It’s hard to find a more glorious combination than toasted coconut and the creamy sweetness of sweetened condensed milk. A 4-ingredient cookie that you can dip in chocolate or add mix-ins to.

Done well, these cookies taste like the delicious filling of an Almond Joy candy bar! My recipe makes soft, chewy cookies with little bits of crispy coconut caramelized on the outside.

These simple flourless cookies are perfect for Passover or Purim, a great Hanukkah dessert, tasty Christmas cookies, Easter treats, and awesome for any celebration in between!

These are easy, flourless, gluten-free cookies using sweetened shredded coconut.

This is a coconut macaroon recipe with condensed milk

Sweetened condensed milk has been around for many years and is the staple in desserts, beverages, candies and cookies.  Where would Tres Leches cake be without the most important leche - sweetened condensed milk.  

Not to forget the other side of the spectrum - it can even be found in savories such as Asian-inspired marinades and curries.  It stores well and will keep in the refrigerator after opening for up to 3 weeks.  

If you have milk leftovers from a recipe, you can always find many places to drizzle it. Try it in hot chocolate, on hot cereal, or over cake.

In this recipe, the milk solids add a wonderful nutty flavor as the chewy coconut macaroons brown in the oven. Condensed milk macaroons don’t need extra ingredients to help with binding. The thick and sweet milk does the trick.

Coconut macaroons without condensed milk

Coconut macaroons don’t need sweetened condensed milk to be great. However, if you omit the condensed milk you will need to add flour and sugar.

The condensed milk acts as both a sweetener and a binder. Without it, the egg whites couldn’t do the job of building these cookies on their own!

Recipes without condensed milk have a little all-purpose flour and some granulated sugar.

How to make coconut macaroons

There are just a few steps to making easy macaroon cookies. With only 4 ingredients, it won’t take you long to put them together.

• First, whisk 2 egg whites with salt in a large bowl until stiff peaks form.
• Then, gently fold in coconut and sweetened condensed milk.
• Next, you can add mix-ins if you’d like: stir in chocolate chips, nuts, or dried fruit.
• Now scoop 2-inch balls about 1 inch apart onto parchment-lined baking sheets. I use a cookie scoop.
• Bake at the low temperature of 300°F until golden, about 25 minutes

Using egg whites in coconut macaroons:

Whisking the egg whites in this recipe helps these macaroons stay less compact as the tiny air bubbles expand the volume. 

When beating egg whites, remember that their volume increases six to nine times in size so use a large enough stainless steel or glass bowl for best results.

Plastic bowls inevitably retain grease no matter how clean they are and the tiniest bit of fat will prevent the peaks we want to achieve.  

Start with egg whites at room temperature to ensure fullest volume.  

These macaroons call for sweetened condensed milk to be folded in gently to maintain that volume of the egg whites.

Punch up your classic coconut macaroons with variations

Macaroon cookies are typically just coconut. Sometimes they are dipped in or drizzled with melted chocolate.

I couldn't resist a few little additions that I think make them truly special.

Adding dried cherries and mini chocolate chips is my favorite combo. Feel free to experiment and find your favorite combination. I also recommend toasted almonds and dried apricots - delicious!

Add up to 1½ cups of your mix-in ingredients to this recipe. Use any combination below or make up your own.

Here are some ingredients you could add to classic coconut macaroons:

• Walnuts and orange zest
• Dark chocolate mini chips
• Dried apricots, cherries, or cranberries
• White chocolate chips

Are coconut macaroons gluten-free?

These easy cookies are naturally gluten free because there is no added flour. All the ingredients used in this recipe are gluten free.

Can you freeze coconut macaroons?

The baked cookies can be frozen for up to 3 months. Freeze them in layers of parchment or waxed paper in an airtight container. To serve, thaw in the fridge overnight, then bring to room temperature.

How to store coconut macaroons?

Baked macaroons store well and last up to 5 days in an airtight container. The cookies will stay soft and tasty, although kept overnight the crisped exterior will become as soft as the inside.

Now that you know how to make the best “coco macaroons”, I say get a batch going! You won’t regret dipping them in chocolate or adding sweet and tart mix-ins.

📖 Recipe

Magnificent and Easy Coconut Macaroons with Variations

Tara Teaspoon

Punch up this classic treat by adding fruit, nuts or chocolate. I used dried cherries and mini chocolate chips, but feel free to experiment and find your favorite combo. I also recommend toasted almonds and dried apricots - delicious!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 21 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 20 cookies

Calories 106 kcal

Ingredients

  

1x2x3x

• 2 egg whites
• ½ tsp salt
• 1 bag (14 oz) shredded sweetened coconut
• ¾ cup sweetened condensed milk
• 1½ cups mini chocolate chips nuts, or dried fruit

Instructions

 

• Heat oven to 300ºF. Line baking sheets with parchment paper and set aside.
• Whisk egg whites with salt in a large bowl until stiff peaks form. Gently fold in coconut and sweetened condensed milk.
• Stir in chocolate chips, nuts or dried fruit; scoop 2-inch balls about 1 inch apart onto parchment-lined baking sheets.
• Bake at 300°F until golden, about 25 minutes.

Notes

SEE POST FOR VARIATION OPTIONS

TIPS:

• Whisking the egg whites in this recipe help these macaroons stay less compact as the tiny air bubbles created expand the volume.  When beating egg whites, remember that their volume increases six to nine times in size so use a large enough stainless steel or glass bowl for best results.  Plastic bowls inevitably retain grease no matter how clean they are and the tiniest bit of fat will prevent the peaks we want to achieve.  

• Start with egg whites at room temperature to ensure fullest volume. 

• These macaroons call for sweetened condensed milk to be folded in gently to maintain that volume just created.

Nutrition

Calories: 106kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 5mgSodium: 87mgPotassium: 47mgSugar: 14gVitamin A: 60IUVitamin C: 0.4mgCalcium: 48mgIron: 0.2mg

Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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About Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

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Recipe by Tara Teaspoon.