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Super Easy Coconut Macaroons

These simple coconut macaroons combine sweetened shredded coconut, condensed milk, vanilla, and whipped egg whites for tender, chewy cookies with lightly toasted edges. The recipe makes about 20 to 24 macaroons in approximately 35 to 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 ounces Sweetened shredded coconut
  • 14 ounces Sweetened condensed milk
  • 2 Large egg whites
  • 1 teaspoon Pure vanilla extract
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until evenly combined.
  3. In a separate clean bowl, beat the egg whites with the salt until medium-firm or stiff peaks form.
  4. Gently fold the whipped egg whites into the coconut mixture, stopping as soon as the mixture is combined.
  5. Drop rounded tablespoons of mixture onto the prepared baking sheet, spacing them apart. A small cookie scoop can help create evenly sized macaroons.
  6. Bake for 20 to 25 minutes, watching closely near the end, until the tops and edges are lightly golden.
  7. Cool the macaroons on the baking sheet for several minutes, then transfer them to a wire rack. They firm up as they cool.

Notes

Use sweetened condensed milk, not evaporated milk. For taller, neater cookies, lightly pack the mixture into a cookie scoop and chill it for 15 to 20 minutes before baking. Cooled macaroons may be dipped or drizzled with melted semisweet or dark chocolate. For a bakery-style almond note, add 1/2 teaspoon almond extract alongside the vanilla.