5-Ingredient Chewy Coconut Macaroons Recipe

Introduction

These 5-Ingredient Chewy Coconut Macaroons are delightfully simple and irresistibly tasty. With just a handful of ingredients, you can make moist, chewy treats perfect for any occasion.

Ingredients

• 14 oz (396g) sweetened condensed milk
• 5⅓ cups (400–450g) sweetened shredded coconut
• 2 large egg whites
• 1½ tsp pure vanilla extract
• ¼ tsp salt

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Step 2: In a large bowl, whisk together the sweetened condensed milk, egg whites, vanilla extract, and salt until the mixture is smooth.
3. Step 3: Fold in all the shredded coconut until it is evenly coated and sticky with no dry patches.
4. Step 4: For best results, cover the mixture and chill for 30 minutes to create neat, plump macaroons (optional).
5. Step 5: Using a cookie scoop or two spoons, form 1.5 tablespoon mounds of the mixture and place them on the prepared baking sheets.
6. Step 6: Bake for 20–25 minutes until the edges and tips turn lightly golden. Rotate the trays halfway through baking for even cooking.
7. Step 7: Let the macaroons cool on the tray for 10 minutes before moving them to a wire rack to cool completely. This helps develop the chewy texture.

Tips & Variations

• Don’t overbake; light golden edges mean perfectly chewy macaroons, while dark brown edges mean dryness.
• Use fresh sweetened shredded coconut for the best flavor and texture, avoiding stale coconut which can taste oily.
• For a festive twist, dip the bottoms in melted chocolate or press a cherry on top before baking.
• Uniform sizing ensures even baking — use a cookie scoop if you have one.
• Add ½ cup mini chocolate chips or chopped nuts to the mixture for extra flavor.

Storage

Store macaroons in an airtight container at room temperature for 3–4 days. For longer storage, lay them flat and freeze in freezer bags for up to 3 months. Thaw at room temperature for 1–2 hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut?

You can, but the texture will be drier. To compensate, you may need to increase the amount of condensed milk or add some sugar for sweetness.

Why did my macaroons spread too much?

This often happens if you skip the chilling step or use overly fine coconut. Chilling the mixture helps maintain the shape while baking.

5-Ingredient Chewy Coconut Macaroons Recipe

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★★★★★

4.4 from 98 reviews

• Author: Gabriel
• Total Time: 35–40 minutes (plus optional 30 minutes chill time)
• Yield: 24–30 macaroons 1x
• Diet: Vegetarian

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Description

These 5-Ingredient Chewy Coconut Macaroons are irresistibly sweet and chewy treats made with just a few simple ingredients. Perfect for coconut lovers, they feature shredded coconut combined with sweetened condensed milk to create moist, tender cookies with a delightful golden edge. Quick to prepare and easy to bake, these macaroons are ideal for a classic dessert, festive gifting, or pairing with coffee or tea.

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Ingredients

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Macaroon Ingredients

• 14 oz (396g) sweetened condensed milk
• 5⅓ cups (400–450g) sweetened shredded coconut
• 2 large egg whites
• 1½ tsp pure vanilla extract
• ¼ tsp salt

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Instructions

1. Prepare the Oven & Baking Sheets: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats to prevent the macaroons from sticking during baking.
2. Mix the Base: In a large bowl, whisk together the sweetened condensed milk, egg whites, vanilla extract, and salt until the mixture is smooth and well combined. There is no need to separately beat the egg whites.
3. Add the Coconut: Fold in all the shredded coconut thoroughly, ensuring the mixture is sticky and thick with no dry patches of coconut remaining.
4. Optional Chill: For neater and plumper macaroons, cover the mixture and chill it in the refrigerator for 30 minutes before baking.
5. Shape & Bake: Using a cookie scoop or two spoons, form 1.5 tablespoon mounds of the mixture onto the prepared baking sheets. Bake in the oven for 20–25 minutes until the edges and tips turn lightly golden. Rotate the trays halfway through baking for even results.
6. Cool Completely: Allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully. This cooling step helps develop their signature chewy texture.

Notes

• Do not overbake; light golden edges are ideal to maintain chewiness.
• Ensure uniform sizing of macaroons for even baking.
• Use fresh shredded coconut for the best flavor. Stale coconut can give an undesirable oily taste.
• Optional mix-ins include ½ cup mini chocolate chips, chopped nuts, or pressing cherries on top before baking.
• To store, keep macaroons in an airtight container at room temperature for 3–4 days or freeze them in freezer bags for up to 3 months.
• Thaw frozen macaroons at room temperature for 1–2 hours before serving.

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut macaroons, chewy coconut cookies, easy coconut recipe, 5 ingredient desserts, coconut treats, baked coconut macaroons