These decadent Macaroon Cookies are packed with coconut and incredibly simple to prepare. With only five ingredients, the recipe is straightforward, yet the results are truly indulgent.
I don’t know why but Macaroon Cookies always seemed a little intimidating. They look fancy and often come with a high price tag at bakeries. I tried my hand at making some and they actually were so easy and delicious!
I’m excited for you to make these and hope you love them too. The coconut really shines as the main ingredient. The taste and texture are absolutely perfect.
If you have leftover coconut, try these rich Coconut Chocolate Chip Cookies for another easy dessert.
Table of contents
Why We Love These
With only a handful of ingredients, this recipe could not be any simpler. These cookies come together quickly, and the flavor can’t be beat.
If you love coconut, this recipe is a must try. It is so delicious and perfectly chewy.
Ingredients
- Shredded Sweetened Coconut. Make sure to use sweetened coconut flakes.
- Sweetened Condensed Milk. This helps to bind the cookie together and makes the flavor rich.
- Vanilla Extract. I always recommend pure vanilla extract.
- Egg Whites. Discard the yolks or save them for something else.
- Salt. Make sure to measure precisely.
Find the complete list of ingredients at the bottom of the page.
Variations and Additions
- Chocolate. Drizzle melted chocolate on top of the macaroons once baked and cooled. This is so decadent. Choose from milk chocolate, dark chocolate, semi-sweet chocolate or white chocolate.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 325 degrees. Then prepare a baking sheet by lining with parchment paper or a silicone mat.
Step 2. Use a large mixing bowl and combine together the coconut shreds and sweetened condensed milk.
Step 3. You will need a separate large mixing bowl. Beat egg whites and salt with an electric mixer. You can use a hand mixer or stand mixer until soft peaks form.
Step 4. Fold the egg whites into the coconut mixture by hand. Do this very carefully.
Step 5. Scoop the mixture into 2 tablespoon balls and place on the cookie sheets. I like to use a cookie scoop, so they are all the same size.
Step 6. Finally, bake the cookies for 22-25 minutes until the tops start to turn light brown. Watch the cookies closely while baking so that they do not burn.
Step 7. Move the cookies to a wire rack as soon as they come out of the oven.
Storage
Store the macaroon cookies inside an airtight container. They will last 3-4 days at room temperature or refrigerate up to one week.
For longer storage, you can freeze the cookies. Once cool, place inside a freezer container. Separate the layers with parchment paper. Freeze up to 3 months.
When ready to serve, allow to thaw at room temperature.
Pro Tips
- Prepare the baking sheet. It’s important to line the baking sheet. The mixture is sticky and will be hard to remove if you don’t line the pan with parchment paper or a silicone baking mat.
- Don’t overmix. Combine the coconut mixture with the egg whites gently so they stay light and airy.
- Use a cookie scoop. The macaroons will easily be the same size and shape using a cookie scoop. You can also use a small ice cream scoop.
- Use a large bowl to beat the egg whites. They will increase significantly in size so make sure to use a large enough bowl.
- Room temperature egg whites. Egg whites at room temperature will achieve their maximum volume.
More Delicious Cookie Recipes
Try this delicious recipe for Coconut Macaroons. Please come back and leave a star rating and comment once you do.
Macaroon Cookies
Ingredients
- 14 oz Shredded Sweetened Coconut
- 14 oz Sweetened Condensed Milk
- 1/2 teaspoon Vanilla Extract
- 2 Egg Whites
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Mix together the coconut and sweetened condensed milk.
- Use a separate bowl and beat egg whites and salt with a hand held mixer or stand up mixer until soft peaks form.
- Carefully fold in the egg whites into the coconut mixture by hand.
- Once combined, scoop into 2 tablespoon balls and place the baking sheet.
- Bake for 22-25 minutes until the tops start to turn light brown. Watch the cookies closely while baking so that they do not burn.
- As soon as they come out of the oven, move to a wire to cool completely.
- Then the cookies are ready to serve and enjoy!
