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.

Ingredients

Scale

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

Instructions

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.
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.
Add the Coconut: Fold in all the shredded coconut thoroughly, ensuring the mixture is sticky and thick with no dry patches of coconut remaining.
Optional Chill: For neater and plumper macaroons, cover the mixture and chill it in the refrigerator for 30 minutes before baking.
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.
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