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Recipe card
Best coconut macaroon recipe
Coconut macaroons are drop cookies that look like mounds and have flaky coconut exteriors and a moist and soft interior. These cookies are made using shredded coconut, condensed milk, and egg flavored with salt and vanilla. These coconut macaroon cookies are naturally gluten-free and packed with the best coconut flavors. They are delicious when served plain but taste even better when dipped in melted chocolate. While you are here, also check out popular Mangalore-style cashew macaroons.
Ingredients
Coconut flakes: I have used freshly grated coconut flakes. Feel free to use store-bought sweetened or unsweetened shredded flakes. Sweetened condensed milk: Make sure you use the right ones. Do not use the evaporated milk. It will not work. Egg whites: Only the egg whites give your macaroons that light and chewy texture. Chocolate: Use good quality semi-sweet chocolate or dark chocolate.
Step-by-step instructions
Tips
Make sure you separate the egg whites from the egg yolks correctly. Otherwise, you will not be able to get those stiff peaks. Never overbake the macaroons. They will end up becoming crumblier and drier. To prevent the macaroons from burning, always line the baking sheet with parchment paper. I toasted the coconut before adding it, which added more flavor. This is optional.
Store and Freeze
Coconut macaroons can be made ahead of time and stored at room temperature for 4 days and in the refrigerator for 8 to 10 days. You can also freeze them for up to 3 months.
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