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Super-Easy Coconut Macaroons Everyone Will Love

Super-Easy Coconut Macaroons

Soft, chewy coconut macaroons with lightly golden edges and a tender center. This five-ingredient cookie recipe is ready in approximately 30 minutes and makes about 20 to 24 macaroons.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 14-ounce package Sweetened shredded coconut
  • 1 14-ounce can Sweetened condensed milk
  • 2 Large egg whites
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°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, egg whites, vanilla extract, and salt until evenly combined.
  3. Drop the mixture by rounded tablespoonfuls or use a small cookie scoop. Arrange the portions about 2 inches apart on the prepared baking sheets.
  4. Bake for 12 to 15 minutes, until the tops and edges are lightly golden while the centers still look soft.
  5. Cool the macaroons on the baking sheet for about 1 minute, then transfer them to a wire rack to finish cooling for 5 to 10 minutes.

Notes

Use sweetened shredded coconut rather than finely ground desiccated coconut for the best moist, chewy texture. Do not overbake; the centers firm as the cookies cool. For a chocolate variation, dip or drizzle completely cooled macaroons with melted semisweet or dark chocolate.