Coconut Macaroons
To make Coconut Macaroons, combine a sticky coconut base, scoop it into mounds, and bake until the edges turn golden and the centers stay chewy. They work because they stay chewy where lesser versions go dry and weird.
These coconut macaroons combine a sticky coconut base scooped into mounds and baked until the edges turn golden and the middles stay chewy. Simple ingredients, big payoff.
They're a good holiday cookie or a treat for anyone who loves coconut. Bake them just until golden at the edges so the centers stay soft.
Ingredients
- 3 cups sweetened coconut
- 2/3 cup condensed milk
- 2 egg whites
- 1 teaspoon vanilla
- Pinch of kosher salt
Instructions
- 1Heat the oven to 325°F and line sheet pans with parchment.
- 2Stir the coconut, sweetener, egg whites, salt, and flavoring together until sticky and evenly combined.
- 3Scoop into rough mounds and bake until the edges turn golden.
- 4Cool before moving so the bottoms can finish setting.
Pro Tips
- A cookie scoop keeps the size even.
- Golden edges matter more than deep overall color here.
- Chocolate drizzle after cooling never hurts a coconut dessert.
Substitutions
Storage Instructions
Store airtight for up to 4 days.
Make Ahead
These keep well and travel well.
Frequently Asked Questions
Can I make Coconut Macaroons ahead of time?
Yes. These keep well and travel well.
How do I store leftover Coconut Macaroons?
Store airtight for up to 4 days.
Can I freeze Coconut Macaroons?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Coconut Macaroons?
Coconut Macaroons is great with coffee, tea, or a scoop of vanilla ice cream if the dessert wants something cold beside it.