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These coconut macarons are light, chewy on the inside, and crisp on the outside—perfect for gifting or treating yourself. What makes this recipe unique is its foolproof meringue technique and tips for getting bakery-style results without special equipment. Expect a tender, slightly caramelized exterior and a moist center every time. Pro tip: Toast half your coconut for a deeper, nuttier flavor that elevates the texture.

Why This Recipe Works

Coconut macarons rely on the magic of a French meringue—egg whites whipped with sugar—to create a light, airy base. When folded gently into the coconut mixture, the air trapped in the meringue gives the macarons their signature chewiness. Using finely chopped coconut helps the cookies hold their shape and bake evenly, while sweetened condensed milk adds sweetness and moisture. The key to success is gentle folding and a well-preheated oven, which ensures even baking and prevents sinking or spreading.

Ingredients

• 400 g (about 3 ½ cups) shredded coconut (finely chopped for best texture)
• 3 large egg whites (about 90 g), room temperature
• 100 g (½ cup) granulated sugar
• 200 g (¾ cup) sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Purpose notes:

• Finely chopped coconut: holds shape, gives tighter crumb​
• Sweetened condensed milk: adds moisture and sweetness, binds the mixture​
• Egg whites: create structure and lightness through meringue​
• Sugar: stabilizes the meringue and balances sweetness
• Vanilla and salt: enhance flavor

Equipment

• Large mixing bowls
• Hand mixer or whisk
• Spatula
• Baking sheets
• Parchment paper or silicone mats
• Cookie scoop or tablespoon
• Kitchen scale (for accuracy)
• Oven thermometer (optional, but recommended)

Step-by-Step Instructions

Step 1: Preheat oven to 160°C (325°F). Line baking sheets with parchment paper or silicone mats.

Step 2: Spread 200 g (half) of the shredded coconut on a baking sheet. Toast in the oven for 8–10 minutes until lightly golden. Let cool completely.

Step 3: In a large bowl, beat egg whites and sugar on medium-high speed until stiff, glossy peaks form (about 4–5 minutes). The mixture should be smooth and hold its shape.

Step 4: In a separate bowl, mix the remaining (untoasted) coconut, sweetened condensed milk, vanilla, and salt. Add the cooled toasted coconut and stir until well combined.

Step 5: Gently fold the meringue into the coconut mixture in two batches, using a spatula. Fold until just incorporated—do not overmix.

Step 6: Use a tablespoon or cookie scoop to form macaroons. Place them about 2.5 cm (1 inch) apart on prepared sheets.

Step 7: Bake for 15–18 minutes, rotating the trays halfway, until golden brown. Internal temperature should reach about 85°C (185°F) if using a thermometer.

Visual cues:

• Meringue should be glossy and hold a soft peak.
• Mixture should hold its shape when scooped, not runny.
• Baked macaroons should feel firm but spring back when touched.

Troubleshooting

• Macaroons spread too much: Overmixed batter or too much liquid. Fold gently and avoid adding extra condensed milk.
• Too chewy inside: Underbaked. Bake until golden and firm.
• Flat or sunken: Overmixing or opening the oven too early. Don’t overfold and keep the oven door closed.
• Dry or hard: Overbaked or too much coconut. Reduce baking time and use a little less coconut.
• Cracking: Oven temperature too high or batter too stiff. Lower oven temp and ensure egg whites are soft peaks.

Substitutions and Variations

• Egg-free: Replace egg whites with 120 ml (½ cup) coconut milk and 1 tbsp tapioca or arrowroot powder.​
• Dairy-free: Use dairy-free condensed milk or substitute with coconut cream and extra sugar.
• Gluten-free: Naturally gluten-free with certified GF coconut and flours.
• Flavor swaps: Add lemon zest, toasted nuts, dried fruit, or a sprinkle of spices.
• Scaling: For 12 macaroons, halve the recipe. For 24, double it.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 4 days.
• Fridge: Keeps for up to 1 week, but may soften.
• Freezer: Freeze for up to 2 months. Thaw at room temperature and re-crisp in the oven at 150°C (300°F) for 3–5 minutes.
• Do not freeze with chocolate drizzle.

Serving Suggestions

Serve plain, dipped in melted chocolate, or with a dusting of powdered sugar. Pair with a hot cup of tea or coffee for a classic treat.

FAQs

• Can I use unsweetened coconut? Yes, but increase condensed milk or sugar for sweetness.
• How to prevent spreading? Use finely chopped coconut and avoid overmixing.
• Can I bake in an OTG? Yes, but monitor closely to prevent browning.
• How to double the recipe? Double all ingredients, but bake in batches.
• Best sweetener? Granulated sugar works best for meringue stability.
• How to make them less sweet? Use less condensed milk or swap with a sugar-free version.

Notes from My Kitchen

• Batch 1: Overmixed meringue, resulting in flat cookies. Reduced folding and got better rise.
• Batch 2: Toasted coconut gave a richer flavor and better texture. Adjusted ratio for a balanced taste.
• Final: Chopped coconut and gentle folding delivered bakery-style macaroons every time.

Nutrition and Disclaimer

Approximate per macaron (based on 12 cookies): 120 kcal, 2 g protein, 15 g carbs, 6 g fat.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices, especially with raw egg whites.

​

Final Thoughts

Coconut macaroons are one of those bakes that feel special but don’t demand complicated skills, which makes them perfect for both busy weekdays and cosy weekend projects. Each batch teaches something new about how small tweaks—like toasting part of the coconut or folding the mixture a touch more gently—can completely change the texture and flavor of the final cookie.

Coconut Macaroons: The Ultimate Chewy, Golden Cookie Every Baker Needs

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

120

kcal

Total time

35

minutes

These coconut macaroons are delightfully chewy on the inside with a crisp, golden exterior. Made with finely chopped toasted coconut, sweetened condensed milk, and a French meringue base, they offer bakery-style texture and flavor with minimal fuss. Perfect for everyday treats or gifting.

Ingredients

• 400 g (3 ½ cups) shredded coconut, finely chopped

• 3 large egg whites (approx. 90 g), room temperature

• 100 g (½ cup) granulated sugar

• 200 g (¾ cup) sweetened condensed milk

• 1 tsp vanilla extract

• Pinch of salt

Directions

• Prep: Preheat oven to 160°C (325°F). Line baking sheets with parchment paper.
• Toast Coconut: Spread half (200 g) of shredded coconut on a baking sheet. Toast for 8–10 minutes until lightly golden. Cool completely.
• Make Meringue: In a clean bowl, beat egg whites and sugar with a hand mixer on medium-high until stiff, glossy peaks form (about 4–5 minutes).
• Mix Coconut Base: In another bowl, combine untoasted coconut, toasted coconut, condensed milk, vanilla, and salt. Stir to combine.
• Fold Meringue: Gently fold the meringue in two batches into the coconut mixture until just combined. Avoid deflating the mixture.
• Shape Macaroons: Using a cookie scoop or tablespoon, portion the mixture onto baking sheets, spacing 2.5 cm (1 inch) apart.
• Bake: Bake for 15–18 minutes, rotating halfway, until golden and firm to the touch. Internal temp around 85°C (185°F) if using thermometer.
• Cool: Let the macaroons cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Storage
  Room temperature in an airtight container for up to 4 days.
  Refrigerate up to 1 week; bring to room temp before serving for best texture.
  Freeze up to 2 months; thaw at room temp, re-crisp in oven at 150°C (300°F) for 3–5 minutes.
• Substitutions and Variations
  Egg-free: Use ½ cup coconut milk + 1 tbsp tapioca starch (results differ in texture).
  Dairy-free: Substitute sweetened condensed milk with coconut condensed milk or coconut cream with extra sugar.
  Flavor: Add citrus zest, spices, or nuts per taste.
  Chocolate dipped: Dip bases in melted chocolate after baking.
• 
  Nutrition (approximate per macaroon)
  Calories: 120 kcal
  Protein: 2 g
  Fat: 6 g
  Carbohydrates: 15 g