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Easy Coconut Macaroons Recipe for Chewy Cookies

Easy Coconut Macaroons Recipe for Chewy Cookies

These simple American-style coconut macaroons use sweetened shredded coconut, condensed milk, and egg whites for a chewy center and golden toasted edges. Optional melted chocolate adds a rich finishing touch.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 ounces (397 g) Sweetened shredded coconut
  • 14 ounces (396 g) Sweetened condensed milk
  • 2 large Large egg whites
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine salt
Optional Finishing
  • 4 ounces (113 g) Semisweet or dark chocolate, melted

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C) and line one or two baking sheets with parchment paper.
  2. In a large bowl, stir together the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and fine salt.
  3. In a separate clean bowl, beat the egg whites until foamy and soft peaks form. Avoid beating them until dry or stiff.
  4. Gently fold the beaten egg whites into the coconut mixture until the ingredients are evenly combined.
  5. Scoop about 2 tablespoons of mixture for each cookie, pack it firmly into the scoop, and place the mounds about 1 inch apart on the prepared baking sheets.
  6. If the mixture appears wet or will not hold a mound, chill it for 15 to 30 minutes before scooping.
  7. Bake for 18 to 22 minutes, rotating the pan once if needed, until the tops and edges are lightly golden brown.
  8. Cool the macaroons on the baking sheet for about 10 minutes, then transfer them to a rack. Drizzle or dip them in melted chocolate after they have cooled, if desired.

Notes

Pack each mound firmly so the cookies hold together and remain chewy in the center. Watch the color closely because overbaking can make the coconut dry and tough. Store fully cooled macaroons in an airtight container.