Chewy, sweet, and perfectly golden, these classic coconut macaroons are made with just a few simple ingredients—ideal for holidays, tea time, or a sweet snack anytime.
Why You’ll Love This Recipe
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Only a handful of pantry staples
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Naturally gluten-free and easy to make
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Chewy coconut inside with crisp, golden edges
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Great for gifting, dessert tables, or easy indulgence
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 cups sweetened shredded coconut
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¾ cup sweetened condensed milk
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1 teaspoon vanilla extract
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Pinch of salt
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Optional: ½ cup mini chocolate chips or a drizzle of melted chocolate
Directions
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Preheat oven to 325 °F. Line a baking sheet with parchment paper or silicone baking mat.
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Mix ingredients: In a bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until coconut is evenly coated.
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Form macaroons: Drop heaping tablespoons of mixture onto the prepared sheet, spacing about 1 inch apart. For extra flair, gently press a few mini chocolate chips on top.
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Bake for 18–20 minutes, or until edges and tops turn light golden brown.
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Cool: Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Optional drizzle: Once cooled, drizzle with melted chocolate, if desired, and let set.
Servings and timing
Makes: about 20–24 macaroons
Prep time: 10 minutes
Cook time: 18–20 minutes
Total time: ~30 minutes
Variations
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Chocolate-dipped: Dip bottoms in dark or white chocolate and chill until set
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Dairy-free: Use coconut condensed milk made from coconut milk
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Nutty twist: Add ½ cup chopped almonds or pecans into the mixture
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Citrus brightener: Stir in 1 tsp lemon or orange zest
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Spiced version: Add ¼ tsp cinnamon or cardamom for extra warmth
Storage/Reheating
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked macaroons in a resealable bag for up to 3 months; thaw at room temperature. No reheating needed—serve at room temp.
FAQs
Are these gluten-free?
Yes—the recipe uses no flour and is naturally gluten-free.
Can I use unsweetened coconut?
You can, though you may want to stir in a bit of sugar or drizzle with chocolate to balance the flavor.
Can I make them smaller?
Yes—use a teaspoon to form mini macaroons and reduce bake time to 12–15 minutes.
Why do they need sweetened condensed milk?
It binds the coconut and adds sweetness, resulting in soft, chewy macaroons.
Can I make the mixture ahead?
Yes—you can mix and refrigerate the filling for up to 24 hours before baking.
How do I get golden edges?
Bake at 325°F and use parchment; edges will naturally turn golden without burning.
Do I have to use chocolate?
No—plain macaroons are delicious on their own or with chocolate drizzle.
Are they suitable for holiday gifting?
Absolutely—their simple beauty and flavor make them a festive favorite.
Can I add extracts or flavorings?
Yes—almond extract or a hint of coconut extract can be added for extra flavor.
Do they need to be chilled before serving?
No—serve them once cool. Chilling can firm up any chocolate coating if used.
Conclusion
These Coconut Macaroons are a fuss-free, delicious treat that combines chewy coconut with a crisp edge and optional chocolate finish. Perfect for gifting, holiday treats, or anytime you crave something sweet and simple, they’re bound to become a go-to favorite!
