- 14 oz sweetened flaked coconut
Sweetened flaked coconut is the backbone of the cookie, providing bulk, texture, and coconut flavor. The added sugar in sweetened coconut helps create the chewy, candy-like interior that defines American-style macaroons. - 7 oz sweetened condensed milk
Sweetened condensed milk acts as both sweetener and binder, coating the coconut and helping it clump together into mounds that set as they bake. Many popular macaroon recipes rely on condensed milk rather than granulated sugar and flour for this reason. - 1 teaspoon almond extract or vanilla extract
Almond extract gives macaroons a bakery-style aroma that pairs beautifully with coconut, while vanilla offers a more classic, mellow flavor. Either will work; some recipes even use a combination of both. - 3 large egg whites, at room temperature
Beaten egg whites lighten the dense coconut-condensed milk mixture, adding structure and a touch of loft so the cookies aren’t heavy. Room-temperature whites whip more easily and achieve better volume, a standard tip in meringue-based baking. - 1/4 teaspoon salt
Salt stabilizes the egg whites slightly and balances the overall sweetness of the coconut and condensed milk, which many recipes emphasize to avoid a one-note sugary taste.
Step-by-step instructions
1. Prep the oven and pan
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside. Most coconut macaroon recipes bake at a moderate temperature around 325°F to gently toast the coconut without burning the edges. Parchment or a silicone mat is recommended to prevent sticking and make cleanup easy.
2. Mix the coconut base
In a large mixing bowl, combine the sweetened flaked coconut, sweetened condensed milk, and almond or vanilla extract. Stir until every flake is evenly coated and the mixture is thick and cohesive. At this point the mixture will be sticky and heavy—that’s normal; the egg whites will lighten it in the next step.
If you’re adding any mix-ins like mini chocolate chips or finely chopped nuts, this is when many bakers fold them into the coconut mixture, before adding the whipped whites.
3. Beat the egg whites
Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand mixer. Beat on medium-high speed until medium peaks form—when you lift the whisk, the peaks should stand up but gently curl over at the tip.
Macaroon recipes often warn not to overbeat the whites to very stiff, dry peaks, because they can be more difficult to fold in and may deflate more easily when mixed with the heavy coconut mixture.
4. Fold the egg whites into the coconut mixture
Gently fold the beaten egg whites into the coconut base in 2–3 additions. Use a broad spatula and light, sweeping motions, cutting down through the center and lifting the mixture from the bottom over the top. Rotate the bowl as you fold until no large streaks of egg white remain.
The goal is to keep as much air in the meringue as possible while fully combining the ingredients. This folding technique, rather than vigorous stirring, is the same one used in many condensed-milk macaroon recipes to maintain a slightly domed, airy texture.
5. Scoop and shape the macaroons
Using a medium cookie scoop (about 2 tablespoons) or a heaping spoonful, portion the mixture onto the prepared baking sheet, spacing the mounds at least 2 inches apart. You can leave them as rounded mounds or gently neaten them with damp hands if you prefer a more uniform look.
Some bakers lightly compress the tops so they bake more evenly; others keep them more haystack-shaped, which gives more toasted tips. Both shapes are common in coconut macaroon recipes.
6. Bake until lightly golden
Bake the macaroons for 20–25 minutes, or until the tops and edges are lightly golden brown and the centers are set but still soft. As with other macaroon recipes, color is your biggest clue: they should look toasted at the tips, not dark brown.
If your oven runs hot, consider rotating the pan halfway through to ensure even browning.
7. Cool completely
Remove the baking sheet from the oven and transfer the macaroons to a wire rack right away using a spatula. Let them cool completely. They will firm up as they cool, so resist the urge to judge doneness while they’re still warm and very soft.
Once cool, they should be slightly crisp on the exterior with a moist, chewy center.
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