Easy Coconut Macaroons – Soft, Chewy & Just 5 Ingredients
Honestly, Coconut Macaroons Are My Baking Love Language
Let me tell you about the first time I made these easy coconut macaroons. It was one of those rainy Saturdays (you know, when you’re stuck inside and simply have to bake something or you’ll go slightly bonkers). I had a bag of coconut, a tin of condensed milk, and basically nothing else in the cupboard—well, except a questionable lemon. This recipe more or less saved my sanity that afternoon, and now these macaroons have become my kitchen’s equivalent of a cozy blanket. Sometimes I make them just because I like the way my house smells afterward.
They are SO soft and chewy, but also don’t require fancy footwork (unless cleaning up coconut flakes counts as exercise). And if anyone tells you they can’t bake, I just plonk this recipe in their lap and say, “Go on, give it a whirl, mate.” It’s basically foolproof, but you know, in a happy accident sort of way. Also, if you hear a mysterious crunching noise at 2am? Yep, that’s my other half pinching the last macaroon from the biscuit tin. I don’t blame him.
Why I Always Come Back to These (Even When I’m Feeling Lazy)
I make these coconut macaroons when I need dessert stat but can’t be fussed with scales and multi-step directions. They’re the thing I bake for family teas when people drop by unannounced—like, “Oh, you brought three kids and a new puppy? Excellent timing, I just pulled these out of the oven.” My cousin Dan refuses to eat any other version (though he does try, bless him).
The main thing? They’re ridiculously forgiving. Forget to whisk the egg whites entirely? Still decent. Only have sweetened coconut? Meh, dial back the sugar and carry on. I tried baking them in a too-hot oven once (was distracted by a neighbor’s sheepdog in the garden) and even those got eaten. Sometimes they come out slightly wonky, but that just makes them look more homemade (which—confession—everyone seems to love more anyway; go figure).
What You’ll Need – And a Few Swaps I’ve Tried
- 2 1/2 cups (roughly 200g) sweetened shredded coconut (unsweetened works if you want less sugar, just add a pinch more sugar or honey—sometimes I use desiccated but it comes out a bit more crumbly)
- 2/3 cup (let’s say 180ml) sweetened condensed milk (I’ve also used coconut condensed milk once, actually quite tasty if you’re dairy free)
- 1 teaspoon vanilla extract (I sometimes toss in a bit of almond if I’m feeling fancy—my nan swore by the cheap supermarket stuff, but honestly any extract works fine)
- Pinch of salt (or skip if your coconut already has added salt, which I forgot once and, honestly, didn’t notice a big difference)
- 2 large egg whites (I’ve been known to use boxed whites in a pinch—if you’re worried about wasting yolks, chuck them in an omelet, hey presto)
Okay, Here’s How I Throw These Together
- Preheat your oven to 170°C (about 340°F). Line a baking tray with paper—honestly, just slap it on, it doesn’t have to be perfect.
- In a big-ish bowl, stir together your shredded coconut, condensed milk, vanilla, and salt until it’s kind of sticky and well combined. This bit looks improbable; don’t panic. At this point, I usually sneak a tiny taste (do as you will with this knowledge).
- In a separate, very clean bowl, very casually whisk the egg whites until you get soft peaks. You can use an electric hand mixer, but I—on stubborn days—use a fork and some elbow grease. Feels good to work for it, sometimes.
- Tip: fold the egg whites into your coconut mix gently. Like, just enough so it’s all one big, pillowy, weird-looking heap. Don’t worry, it always looks slightly odd right here. If you’re the sort who folds with a wild abandon, I salute you; just don’t squash all the fluff out.
- Scoop heaping tablespoons (or use a little ice cream scoop—mine’s lost half a handle, still does the trick) onto the tray. You don’t need to be precise unless you’re entering a beauty contest.
- Bake for 20-22 minutes, give or take. They should be golden on the tips, light brown at the edges. Once I took them out a bit early and honestly, they were sorta delicious—more gooey than chewy, but not bad.
- Let cool a smidge on the tray, then move to a wire rack. Or just a big plate. Sometimes I wander off here, update my shopping list, come back an hour later and eat half of them before realizing… oops.
Notes Form a Bit of Experience
- If you use unsweetened coconut, add an extra spoon of sugar, or a drizzle of honey—otherwise they’re a bit on the minimalist side, taste-wise.
- I’ve tried toasting the coconut first—smells amazing, but actually, it didn’t hold together as nicely (maybe I did it wrong? Let me know if you crack the code).
- When whisking egg whites, don’t fret about perfect peaks. Soft is fine—on second thought, any foam will do, honestly!
- My macaroons have sometimes merged into one on the tray. It’s a pain to pry them apart, but they still taste fab.
Variations That (Mostly) Work
- Dip half of each macaroon in melted dark chocolate. My aunt swears by this and, yeah, it’s a show-stopper for bake sales.
- Add a bit of orange zest. Nice zing; just don’t go overboard like I did that one time—too much zest is, well, very zesty.
- I once tried mixing in dried cranberries. Tasted alright, but the texture got a bit weird. Maybe chop them even smaller?
- Sprinkle with sea salt right out of the oven—unexpectedly good twist. Saw it on Sally’s Baking Addiction and thought, why not?
Equipment (And How to Make Do)
You’ll need a bowl or two, something to whisk the eggs (fork, whisk, or your nan’s old hand mixer—I once used a clean jam jar in a pinch, worked okay). Baking tray and parchment are nice, but I’ve definitely gone rogue and just greased the tray with butter. Works. An ice cream scoop makes portioning breezy, but a couple of spoons or even your (clean!) hands do the job.
How I Store These… When They Actually Last
Pop in an airtight tin at room temp—good for up to four days, in theory. Though honestly, in my house I’ve never managed to keep them that long. I think they’re even a little softer the next morning; maybe it’s from the humidity or maybe it’s just wishful thinking. You can freeze them too, but they do lose a bit of chew after defrosting.
Serving: My Little Rituals
We serve these coconut macaroons with coffee after Sunday lunch; sometimes I sprinkle a pinch of cocoa over the plate just for the look of it (and because my Mum thinks it’s “elegant,” whatever that means). They’re also ace crumbled on ice cream. Once, at Christmas, I used them as toppers on little bowls of fruit salad—it looked fancy but took about sixty seconds.
Lessons Learned the Macaroon Way
- One time I rushed folding in the egg whites—thought it’d save time. Ended up with flat, slightly soggy macaroons. Just go slow here, it’s worth it.
- If your oven runs hot (mine is like a dragon some days), check at 18 minutes. Burnt coconut’s not quite as romantic as it sounds.
- Don’t over-pack the mixture when portioning. I used to squish them down—turns out, fluffier is tastier.
You Ask, I Spill: The FAQ Bit
Can I make these gluten free?
Heck yes! There’s nothing gluten-y here to start with, so you’re sorted. Maybe just check your extract and condensed milk, but I’ve never found an issue.
What if I don’t have condensed milk?
Honestly, you’ll need something sticky to bind it. I tried making my own condensed milk once (never again, but it did technically work) or you could try coconut cream sweetened up. But the real deal’s easier.
How do I get them off the tray without breaking?
Wait a few minutes after baking—they kinda firm up as they cool. If they’re stuck, just wiggle a spatula underneath. Sometimes I get crumbs; nothing’s wasted, those go right on my yogurt the next day!
Can I double the recipe?
Absolutely, but keep an eye on oven time—more macaroons means a bit of crowding, so maybe rotate the tray halfway through. Or just halve it if you’re on your own, though what’s life without a few extra leftovers?
Are these the same as coconut meringues?
Nope, though close! These are denser, chewier, not crunchy all the way through. More like a sweet hug than a crisp handshake, if you know what I mean.
Do they need to be refrigerated?
Only if your kitchen’s like the tropics, really. Otherwise, airtight tin on the counter’s just dandy.
And, err, before I forget: if you find bits of coconut on your floor weeks later, just know you’re in good company. Happens to the best of us, I reckon.
Ingredients
- 2 2/3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 large egg whites
- Optional: 4 oz semi-sweet chocolate, melted (for dipping)
Instructions
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1Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
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2In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until fully combined.
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3In a separate bowl, beat the egg whites to stiff peaks using an electric mixer.
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4Gently fold the egg whites into the coconut mixture until just combined.
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5Use a small cookie scoop or spoon to drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
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6Bake for 18–20 minutes, or until the tops are golden brown. Cool completely, and optionally dip the bottoms in melted chocolate.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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