Easy Chewy Coconut Macaroons Ready in 30 Min!

Introduction

Hi there! I’m Benjamin, the guy behind Mister Recipes. I still remember the first time I made Coconut Macaroons with my kids, Adams and Jana. Their eyes lit up at the sight of the mountain of fluffy coconut, and the kitchen was soon filled with that incredible toasty, sweet aroma. Have you ever wondered what separates a dry, crumbly cookie from the best coconut macaroon recipe that’s perfectly moist, delightfully chewy, and packed with flavor? The secret is simpler than you think, and it doesn’t require a pastry chef’s training. It’s all about the balance of a few key ingredients, a method I’ve perfected after many happy, flour dusted afternoons with my family. These aren’t just cookies; they are little mounds of joy, a recipe that feels like a warm hug. For me, cooking has always been about creating memories, and these macaroons are a testament to that. They prove that the most wonderful treats are often the most straightforward. This quick and easy coconut macaroons recipe is designed for busy parents and home cooks who want to create something special without spending hours in the kitchen. It’s about bringing that bakery quality magic right into your home, using simple ingredients to create something truly spectacular. Every bite is a mix of a slightly crisp, golden exterior and a wonderfully soft, chewy interior, making them an instant family favorite.

Why You’ll Love This Coconut Macaroons

• Incredibly Easy to Make: You only need one bowl and about ten minutes of prep time. This is the definition of a low effort, high reward recipe. There are no complicated steps, no waiting for dough to chill, just mix, scoop, and bake. It’s a perfect recipe for beginner bakers or for a spontaneous baking session with the kids.
• Amazing Texture and Flavor: These are the chewy coconut macaroons of your dreams. The combination of sweetened condensed milk and egg whites creates a texture that is unbelievably moist and chewy on the inside, with a beautiful toasted coconut crunch on the outside. The pure vanilla extract enhances the sweet coconut flavor, making them absolutely irresistible.
• Naturally Gluten Free: That’s right! This recipe for Coconut Macaroons contains no flour, making it a perfect treat for anyone with gluten sensitivities. It’s wonderful to have a go to dessert that everyone can enjoy, without having to buy special expensive ingredients. It’s a great addition to your baking repertoire, especially when you need a reliable gluten free option .
• Perfect for Any Occasion: Whether you need a quick dessert for a weeknight family dinner, a beautiful addition to a holiday cookie platter, or a lovely homemade coconut macaroon gift idea, this recipe fits the bill. They look elegant, taste divine, and travel well, making them ideal for parties and potlucks. You can even dip them in chocolate for an extra decadent touch. Discover more holiday favorites like our Easy Magic Cookie Bars Recipe for your next gathering.

Ingredients for Coconut Macaroons

• 1 (14 ounce) can Sweetened Condensed Milk
• 1 large Egg White
• 1.5 teaspoons Vanilla Extract
• 1/4 teaspoon Salt
• 5 1/3 cups (14 ounces) shredded unsweetened coconut (or sweetened, if you prefer)
• Optional: 8 ounces semi sweet or dark chocolate for dipping

Ingredient Substitutions: If you don’t have sweetened condensed milk, you can find some great DIY recipes online, like this one from Allrecipes. For a different flavor profile, try substituting the vanilla with almond extract.

How to Make Coconut Macaroons

Step by Step Instructions

1. Preheat and Prepare: First things first, preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats. This is a crucial step to prevent the macaroons from sticking.
2. Combine Wet Ingredients: In a large bowl, whisk together the sweetened condensed milk, the large egg white, vanilla extract, and salt. Keep whisking until the mixture is smooth and fully combined, about one minute. You want to make sure the egg white is completely incorporated.
3. Add the Coconut: Switch to a sturdy spatula and fold in the shredded unsweetened coconut. Mix until every last shred of coconut is evenly coated in the sweet mixture. The batter will be thick and sticky, which is exactly what you want for a moist coconut macaroon recipe.
4. Scoop the Macaroons: Using a medium cookie scoop (about 1.5 tablespoons), drop mounds of the mixture onto your prepared baking sheets. Space them about 2 inches apart to allow for a little spreading. Use your fingertips to gently press the mounds into a compact haystack shape. This helps them bake evenly.
5. Bake to Golden Perfection: Place the baking sheets in the preheated oven. Bake for 20 to 25 minutes, rotating the sheets halfway through. You’ll know they are ready when the tops and edges are a beautiful golden brown.
6. Cool Completely: Let the Coconut Macaroons cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
7. Optional Chocolate Dip: If you want to add a touch of elegance, melt your chocolate in a microwave safe bowl in 30 second intervals, stirring in between, until smooth. Dip the bottom of each cooled macaroon into the melted chocolate, letting any excess drip off. Place them back on the parchment lined baking sheet and refrigerate for about 10 minutes, or until the chocolate is firm.

Pro Tips & Variations

• Don’t Overmix: Once you add the coconut, mix just until it’s combined. Overmixing can cause the macaroons to become tough. The goal is to keep them light and chewy.
• Use a Cookie Scoop: For uniformly sized macaroons that bake evenly, a cookie scoop is your best friend. It makes the process quicker, cleaner, and ensures every cookie is the perfect size. This is one of the best coconut macaroon baking tips for consistent results.
• Parchment Paper is a Must: This batter is very sticky. To save yourself a cleanup headache and ensure your beautiful macaroons don’t get stuck, always use parchment paper or a silicone mat.
• Vegan Coconut Macaroons Recipe: For a vegan version, use a can of sweetened condensed coconut milk and a vegan egg white substitute (like aquafaba). The results are just as delicious and chewy. Another great cookie to try is our reader favorite Jam Thumbprints .
• Keto Coconut Macaroons: To make these keto friendly, you’ll need to use a sugar free sweetened condensed milk (which you can make at home with allulose and heavy cream) and a keto friendly sweetener with the unsweetened coconut. There are some great guides online, like this one from Food Network, that walk you through making sugar free coconut macaroons.

Serving Suggestions

These coconut macaroon cookies are absolutely delightful on their own, perhaps with a cup of coffee or hot tea. The rich, sweet flavor of the coconut pairs beautifully with the bitterness of a dark roast coffee. They also make a fantastic addition to any dessert table or holiday cookie tray, alongside other classics like our Easy Chocolate Crinkle Cookies . For an elegant dessert, serve them with a side of fresh berries, like raspberries or strawberries, to cut through the sweetness. You can also crumble them over a scoop of vanilla bean ice cream for an incredible textural contrast. They are also the perfect treat to pack for lunchboxes or to serve as an after school snack your kids will adore.

Storage & Reheating for Coconut Macaroons

To keep your Coconut Macaroons fresh and chewy, store them in an airtight container at room temperature for up to one week. If you dipped them in chocolate, it’s best to store them in a single layer to prevent smudging. For longer storage, you can refrigerate them for up to two weeks. You can also freeze the macaroons for up to three months. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer safe bag or container. When you’re ready to enjoy them, let them thaw at room temperature. There’s no need to reheat them; they are delicious straight from the fridge or once thawed.

FAQ about Coconut Macaroons

• Why did my macaroons spread out and go flat? This is a common issue and is usually caused by having too much liquid in the batter. All brands of sweetened condensed milk and shredded coconut have slightly different moisture levels. If your batter looks too wet, try adding a little more shredded coconut, a few tablespoons at a time, until it holds its shape better.
• What’s the difference between a macaroon and a macaron? It’s a frequent point of confusion! Coconut Macaroons are the cookies we’re making today: chewy, dense mounds made with shredded coconut. Macarons (with one ‘o’) are delicate, meringue based sandwich cookies made with almond flour, often seen in French patisseries in various colors and flavors.
• Are coconut macaroons gluten free? Yes, this specific recipe is naturally a gluten free coconut macaroons recipe because it doesn’t use any wheat flour. It’s a fantastic option for those with gluten sensitivities. Just be sure to double check that your vanilla extract and other ingredients are certified gluten free if cross contamination is a concern.

Final Thoughts on Coconut Macaroons

I hope you and your family love making this best coconut macaroon recipe as much as mine does. There’s nothing better than the smell of toasted coconut filling your home and sharing a plate of these warm, chewy treats. If you make them, I’d love to hear about it! Leave a comment below and let me know how they turned out. And if you’re looking for more baking inspiration, don’t forget to check out our other family friendly cookie recipes, like the ever popular Peanut Butter Blossoms . Please consider saving this recipe to your favorite Pinterest board to share with others, and subscribe to my newsletter for more delicious recipes delivered right to your inbox. Grab your apron, and let’s get baking!