Everyone who is a coconut lover loves this chewy coconut macaroon recipe. These simple cookies are easy to make and there are so many variations if you want to become creative. Trust me, this is a recipe you and your family will love forever!
There are several ways to make coconut macaroons but most incorporate egg whites and sugar.
I use a condensed milk macaroons recipe which makes for a golden, slightly caramelized, coconut macaroon.
I’ve tried many others, but always come back to this chewy coconut macaroon recipe.
Friends love them and yes, this is one of my most requested recipes from folks that have tried them.
This condensed milk coconut mixture is a good base from which to make any macaroon variety of your choosing and since this chewy coconut macaroons recipe makes 40 to 50 macaroons, you can try a few varieties of these chewy coconut cookies.
In this family though, we tend to have a coconut chocolate thing going on.
I love mixing in cocoa to a part of the macaroon mixture. Sometimes I just throw in a handful of chocolate chips.
I’ve tried many recipes for macaroons and always seem to go back to this chewy coconut macaroon recipe.
It is easy and quick and allows for many variations.
Just a few tips to help you make the best chewy macaroon recipe ever:
1. Always run your hands under cold water before you start making the coconut balls.
2. Always use parchment paper or a Silpat liner on your cookie sheet.
3. Make sure to beat your egg white for a few minutes until frothy.
4. I often use my hands to make sure the coconut is well coated with the condensed milk.
5. Pack these fairly tight if you don’t want them to fall apart. But if you want a lighter macaroon, press them gently until they just hold their shape.
They do not spread but if you haven’t mixed in the condensed milk well, you may end up with it leaking from the cookie. Not that this is a bad thing because then you end up with caramelized chewy bottoms.
6. I use the sweetened coconut. I’ve seen recipes using unsweetened coconut and I’ve tried them.Frankly, I like the sticky sweetened coconut and using that saves me an extra trip to a natural foods grocery. Some people like their coconut ground up a bit. Those remind me of what comes out of the can, but feel free, I’m not stopping you.
I’ve given you a few variations of macaroons. Since I first wrote this post I’ve come up with many more.
I’ve been known to make margarita macaroons, pina colada macaroons and even gin and tonic and black Russian macaroons.
I love them all, but the truth is most of my friends still prefer the more common varieties!
The truth is I never used to like coconut. I never knew what all the fuss was about.
Maybe it was my discovery of Thai and Vietnamese food that helped me overcome my aversion.
Maybe it was the Mounds bar covered with dark chocolate that I took from my kid’s Halloween pumpkin a long time ago.
(I didn’t think they’d miss it.) It was very good.
Maybe it was my dislike of macaroons that came in a can.(But my husband loves those.)
Whatever. Coconut and I are now pals. I like it a lot.
And I’ve been making these chewy coconut macaroons for a lot of years now.
Coconut macaroons are a delightful treat that is perfect for anyone who is a fan of coconut.
These simple chewy cookies are made with just a few easy-to-find ingredients and are a great way to satisfy a sweet tooth.
Whether you prefer a classic coconut macaroon recipe or want to try something new like egg whites or almond flour, there is a recipe out there for everyone.
If you are looking for an easy recipe for coconut macaroons, then you have come to the right place.
This recipe for the best macaroons ever is perfect for beginners and requires only a few simple ingredients that can be found at most grocery stores.
The best part is that you don’t need any special equipment to make these cookies; all you need is a large mixing bowl, and a cookie sheet lined with parchment paper.
How to Make this Chewy Coconut Macaroon Recipe:
To make the perfect coconut macaroons, start by preheating your oven to 350°F (160°C).
In a large bowl, beat 2 egg whites at room temperature with a pinch of salt until frothy, about two minutes.
Then, add 1 can of sweetened condensed milk, and 2 teaspoons of pure vanilla extract. Mix until everything is well combined.
Now add 2 14 ounce bags (400g) of shredded sweetened coconut and mix with a rubber spatula until the coconut is fully coated with the egg white mixture.
Using wet hands scoop out about 1 large tablespoon of the mixture onto prepared baking sheets lined with parchment paper, leaving about 1 inch (2.5cm) of space between each cookie.
Do not pack too tight or too loose.
Bake the cookies for 18-20 minutes or until they are golden brown on top and have a slightly crisp exterior.
Remove from the oven and let them cool for a few minutes on a wire rack.
Meanwhile, melt 8 ounces of dark chocolate in a double boiler or a microwave-safe bowl in the microwave. Stir until the chocolate is smooth.
Dip the bottom of each cookie into the melted chocolate, then place it back on the parchment paper.
Sprinkle with chopped chocolate or mini chocolate chips, if desired.
Let the chocolate set for a few minutes before serving.
These chewy coconut macaroons have a wonderfully chewy texture and a delicious coconut flavor.
They are perfect as a snack or as a sweet treat to share with family and friends.
This free cookie recipe is also gluten-free, making it a great option for those with dietary restrictions.
If you are a coconut lover, you will surely enjoy these easy coconut macaroons.
They are a great alternative to French macarons, which require more time and effort to make.
The best way to store these cookies is in an airtight container at room temperature.
They will keep for a long time and still taste great even after a few days.
Coconut macaroon cookies are some of the easiest cookies to make and one of the most delicious cookies I’ve ever made.
This classic coconut macaroons recipe makes perfect cookies that I’m betting will be asked for year after year!
Some Chewy Coconut Macaroon Recipe variations:
1. Chocolate Chips (the minis work best)
2. Chocolate chunks (just push a piece of good chocolate into your macaroon when it comes out of the oven. It will melt.)
3. Raspberry, Apricot or Strawberry Jam (make an indentation in the macaroon with you fingers and spoon in a bit of jam and then bake.)
4. Lime Zest (stirred in to batter and maybe some cinnamon)
5. Grated carrots, cinnamon, crushed drained pineapple (this makes carrot cake)
6. Crushed Pineapple drained and rum extract (you know-Pina Colada)
7. Cocoa (A couple tablespoons of this or melted dark chocolate and chocolate chips makes double chocolate macaroons)
9. You can dip the bottoms or top with melted chocolate.
10. Easter people can add food coloring for cute little pastel macaroons or crush up some dried strawberries which make these pretty in pink.
11. Add mini marshmallows and mini chips and have rocky road macaroons.
12. Slivered almonds and almond extract
Well, I think you get the idea. And kids love to make these because, well, I guess because they are kids!
So surprise someone. Bring them a real macaroon.
You might even convert a non-coconut lover.
Just be sure to keep this 5 ingredient, no mixer required, chewy coconut macaroon recipe our little secret.
This post is an updated recipe from 2012.
This post contains affiliate links from which I may or may not be paid a small commission at no cost to you.
Everyone who is a coconut lover loves macaroons. These simple cookies are easy to make along with their many variations. Trust me, this is a recipe you will love!
2 large egg whites
1/4 t salt
1 14 oz can sweetened condensed milk (yes, you can use the non fat kind)
2 t vanilla
2 14 oz bags shredded sweetened coconut
Preheat oven to 350 with rack in middle position.
In a large bowl whisk the egg whites and salt until frothy. (Maybe 2 minutes).
Add condensed milk, and vanilla and mix it up well. Fold in coconut using a rubber spatula or your hands.
On parchment lined baking sheet make little balls with your wet hands. Pack tight or just enough to hold together. Place about 1 inch apart.
Bake about 20 minutes until they are golden to your liking. The more gold, the crisper they are inside. If you want them chewier just let the edges brown up.
Let cool on rack. Store in an air tight container. These keep very well, because they are so moist.
Example: To make a pina colada version I added sweet dried pineapple, rum and a handful of chopped macadamia nuts. After they cooled I drizzled with white chocolate.
Keywords: macaroons, coconut macaroons, coconut macaroon recipe, chewy macaroons, chewy coconut macaroon recipe