American Cuisine
Coconut Macaroons
By Marisol Trenton
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Coconut macaroons earn their reputation as one of baking's most forgiving treats, and this five-ingredient version proves the point. Built on a base of sweetened shredded coconut bound with sweetened condensed milk, the cookies need no flour at all, which is why they read as naturally gluten free and have become a fixture on Passover tables and holiday cookie trays alike. The magic is in the contrast: a craggy exterior that toasts to deep golden brown while the inside stays moist, dense, and almost custardy. Whipping the egg whites to stiff peaks before folding them in is the quiet step that keeps the macaroons from baking into hockey pucks, lending just enough lift and chew. Vanilla rounds out the sweetness, and a pinch of salt keeps the whole thing from tipping into cloying territory. Baked low and slow at 325°F, they reward patience over speed. Mound them tall, watch the bottoms for that telltale golden edge, and you have a chewy, tropical-tasting cookie that comes together in a single bowl and disappears just as fast.
Ingredients
Serves 24Instructions
- 1
Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- 2
In a large bowl, mix together the coconut, sweetened condensed milk, and vanilla extract.
- 3
In a separate bowl, beat the egg whites and salt until stiff peaks form.
- 4
Fold the egg whites into the coconut mixture.
- 5
Drop by rounded spoonfulls onto prepared baking sheets.
- 6
Bake for 18 to 20 minutes (325°F / 165°C), until bottoms are golden brown.
Chef's Tips
- ✦ Beat the egg whites to genuinely stiff, glossy peaks before folding; this is the single biggest factor in a light, chewy macaroon rather than a dense one.
- ✦ Fold the whites in gently with a spatula so you keep the air you just whipped in instead of knocking it back out.
- ✦ Mound the batter tall with a spoon or small scoop rather than spreading it flat, so the centers stay moist while the outside toasts.
- ✦ Watch the bottoms, not the tops, for doneness; they should be deep golden brown even when the peaks look pale.
- ✦ Let the macaroons cool on the sheet for a few minutes before moving them, since they firm up as they set and tear if lifted too soon.
Ingredient Substitutions
-
sweetened shredded coconut → unsweetened shredded coconut
Use unsweetened for a less sugary cookie, but add 2 to 3 tablespoons of sugar to the mixture to compensate.
-
sweetened condensed milk → dairy-free sweetened condensed coconut milk
A canned coconut-based version keeps the cookies dairy free while preserving the same thick, sticky binding.
-
vanilla extract → almond extract
Swap in half the amount of almond extract for a marzipan-like note that pairs beautifully with coconut.
-
egg whites → aquafaba (chickpea brine)
Whip about 6 tablespoons of aquafaba to stiff peaks for an egg-free version with similar lift.
-
salt → flaky sea salt
A small pinch of flaky salt folded in or sprinkled on top sharpens the sweetness; use a touch less than table salt.
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Frequently Asked Questions
Can I make coconut macaroons ahead of time? ▼
Yes. Bake them up to three days ahead and store airtight at room temperature; they keep their chewy texture well and the flavor deepens slightly overnight.
How should I store coconut macaroons? ▼
Keep them in an airtight container at room temperature for up to a week, with parchment between layers so they don't stick together.
Can I freeze them? ▼
Absolutely. Freeze fully cooled macaroons in a single layer, then transfer to a freezer bag for up to three months and thaw at room temperature.
Why did my macaroons spread flat instead of holding their shape? ▼
The egg whites likely weren't whipped to stiff peaks, or they were over-folded. Both deflate the batter, so beat the whites firm and fold gently.
Are these macaroons gluten free? ▼
Yes, this recipe uses no flour, so it is naturally gluten free. Just confirm your shredded coconut and condensed milk are certified if you need strict assurance.
Can I dip coconut macaroons in chocolate? ▼
Definitely. Once cooled, dip the bottoms in melted semisweet chocolate and set on parchment until firm for a classic finishing touch.
Can I double the recipe? ▼
Yes, the recipe scales cleanly. Double every ingredient and bake in batches so the sheets aren't overcrowded, keeping the same time and temperature.
