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Coconut macaroons recipe


    • 3 cups shredded coconut (sweetened or unsweetened, depending on your preference)
    • 1 cup sweetened condensed milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 large egg whites, at room temperature
    • 1/2 cup powdered sugar (optional, for dusting)


    Preheat the Oven:

    Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

    Prepare the Coconut Mixture:

    In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.

    Whip the Egg Whites:

    In a separate clean, dry bowl, use an electric mixer to whip the egg whites until stiff peaks form. This will take a few minutes.

    Fold in the Egg Whites:

    Gently fold the whipped egg whites into the coconut mixture until evenly combined. Be careful not to deflate the egg whites too much; you want to keep the mixture light and fluffy.

    Shape the Macaroons:

    Using a spoon or a cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.


    Bake in the preheated oven for 15-18 minutes or until the edges of the macaroons are golden brown. Keep an eye on them to prevent over-browning.


    Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Optional: Dust with Powdered Sugar:

    If desired, dust the cooled macaroons with powdered sugar for a decorative touch.


    Once completely cooled, your coconut macaroons are ready to be enjoyed! They make a delightful treat for any occasion.


    Store the coconut macaroons in an airtight container at room temperature. They can also be frozen for longer storage.

    These coconut macaroons are sweet, chewy, and have a wonderful coconut flavor. Enjoy baking and savoring these delightful treats!

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