Coconut macaroons are sweet, chewy coconut cookies made with sweetened flaked coconut, sweetened condensed milk, and whipped egg whites, then baked until golden on the outside and soft in the center. They’re naturally flourless, incredibly simple to mix, and perfect for holiday cookie trays, gifting, or whenever a coconut craving hits.
Why you’ll love these Coconut Macaroons
This recipe uses the same streamlined method as many modern coconut macaroons: stir coconut with sweetened condensed milk and extract, then fold in softly whipped egg whites for lift. The result is a cookie that’s crisp and toasted at the edges, moist and candy-like inside, and sturdier than a meringue but lighter than a dense coconut ball.
They’re also extremely forgiving. The batter comes together in minutes with no special equipment beyond a mixer, holds its shape well on the tray, and bakes at a gentle temperature that reduces the risk of burning. Because they stay chewy for days at room temperature, they’re ideal for make-ahead baking, shipping, or adding to assorted Christmas cookie boxes.
Ingredients and why they matter
Continue to the next page to get the full ingredients and steps