Coconut Macaroons

So, my husband has a 3-ingredient recipe that he is famous for in our family, and with good reason. (Plus, a man that can bake, am I right? 😍) But you know me and my penchant for kitchen experimentation. I customized my husband’s recipe and came up with a recipe that just might be the moistest, fluffiest macaroon recipe on the planet. The secret ingredient? Condensed milk. But before we move on, let’s clarify an important culinary terminology. It sounds simple enough, but they’re pretty complicated compared to the fuss-free macaroons. Making perfect macarons requires practice and experience. That may be why they’re often displayed like pricey jewelry. Don’t worry because that’s not what we’re doing today. 😅

Recipe Ingredients

How to Make Coconut Macaroons

Make the Coconut Macaroons

Ready the Oven – Set the oven racks near the center of the oven. Preheat your oven to 325°F/162℃. Then line two baking sheets with parchment paper.Mix – Mix the coconut, sweetened condensed milk, vanilla, and almond extract in a medium bowl. Set aside. (Photos 1-2)Beat the Egg Whites – Beat the egg whites and salt in an electric mixer bowl until stiff peaks form. (Photos 3-4)Combine – Fold the beaten egg whites into the coconut mixture with a large rubber spatula. (Photos 5-6)Form Macaroons – Form heaping tablespoons of the mixture into mounds with a mini ice cream scoop or two large spoons on the baking sheets, spacing them about an inch apart. (Photo 7)Bake – Place the baking sheets in the middle of the oven and bake for 23-25 minutes. Rotate the pans from top to bottom and front to back so they bake evenly until the tops and edges are golden. (Photo 7)Chill – Let the macaroons cool for a few minutes on the pans, then transfer them to a wire rack to cool completely.

Make Chocolate Dip

Melt the Chocolate – If you’d like to dip your macaroons in chocolate, melt the chocolate in a microwave on medium power in a microwave-safe bowl. Stir at 30-second intervals until just smooth and creamy. Or you can melt the chocolate over hot water in a double boiler. (Photos 9-10)Dip the Macaroons – Dip the macaroons (bottom first) in the chocolate, then let the excess drip back into the bowl. After that, put them back on the lined baking sheets.Chill – Refrigerate the macaroons for about 10 minutes until the chocolate sets.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

They’ll stay good for about a week, so go ahead and make them per the recipe a day or two (or three!) ahead of time. You can also freeze macaroons for three months and thaw them in the fridge. 🙌

Serving and Storage Instructions

Serve these delicious bites any time after they’ve cooled. Keep coconut macaroons in an airtight container at room temperature unless, of course, you prefer them chilled. They’ll keep for about a week.

What to Serve With Coconut Macaroons

I love to have a few macaroons with a nice hot drink. A chai tea latte is ideal, but even a cup of ginger tea complements this dessert nicely. Coconut macaroons also go well served alongside other tropical desserts. I like to make them when I make mango fool, no-bake key lime mango coconut cheesecake pie, or pineapple cake. Mmm! 🤤

More Tasty Coconut Recipes to Try

Coconut BreadCoconut CakeBraised Chicken in Coconut MilkSamoan Coconut Bread Rolls (Pani Popo)Coconut Puff PuffAmbrosia Salad

Conclusion

These coconut macaroons are so delicious and so easy to make! I know you’ll love them as much as I do. Already tried this recipe? Let me know how you liked it in the comment section below. 🫶

Watch How to Make It

[adthrive-in-post-video-player video-id=”uElPOZnq” upload-date=”2022-11-27T16:13:48.000Z” name=”COCONUT MACAROONS.mp4″ description=”Coconut Macaroons are delightfully sweet bite-sized treats perfectly chewy in the middle with a slightly crusty exterior that are out of this world.” player-type=”collapse” override-embed=”false”] This blog post was originally published in March 2019 and has been updated with additional tips, new photos, and a video.