Easy Coconut Macaroons with Just 5 Ingredients

A sweet treat that’s quick to make, incredibly delicious, and always a hit with the kids, coconut macaroons are your new best friend! These little golden mounds are crispy on the outside, chewy on the inside, and packed with coconut flavor.

I’ve made these countless times for bake sales, lunchbox treats, and after-dinner bites and they never last long. Plus, you only need a handful of ingredients, making them a perfect last-minute bake. Whether you’re new to baking or a seasoned pro, this coconut macaroon recipe is as foolproof as it is tasty.

Why You’ll Love This Treat

These coconut macaroons are delightfully simple but taste like something from a bakery. They’re naturally gluten-free, kid-approved, and great for making ahead. The crispy outside and soft center offer the perfect bite-sized treat for any occasion. And because they use pantry staples, you might not even need to go shopping!

Simple Ingredients

This recipe only uses a few everyday ingredients you probably already have in your kitchen:

• Sweetened shredded coconut: Adds rich flavor and chewy texture.
• Sweetened condensed milk: Acts as a binder and sweetener, creating that moist interior.
• Vanilla extract: A little boost of flavor that ties everything together.
• Salt: Enhances the sweetness and balances the flavors.
• Egg whites: Whipped to soft peaks to lighten the mixture and help the cookies hold their shape.

Servings and Cooking Time

• Servings: 20 macaroons
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

What is Needed

• 4 cups sweetened shredded coconut
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg whites

Instructions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Gently fold the whipped egg whites into the coconut mixture until just combined.
5. Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing slightly apart.
6. Bake for 18–20 minutes, until tops are golden and edges are crisp.
7. Cool completely on a wire rack before serving or storing.

Top Tips

• Lightly oil your spoon or cookie scoop to prevent sticking.
• Don’t overbake they should be just golden on the edges.
• Use room temperature egg whites for easier whipping.
• Let them cool fully before storing to keep the texture perfect.
• Dip the bottoms in melted chocolate for a fun twist the kids will love!

Recipe Variations

• Chocolate-dipped macaroons: Dip in melted dark or milk chocolate after cooling.
• Almond macaroons: Add a few drops of almond extract for a nutty note.
• Mini chip macaroons: Stir in mini chocolate chips before baking.
• Tropical twist: Add diced dried pineapple or mango for an island feel.

Fun Twist: For a fun twist on texture and appearance, try replacing 1 cup of the sweetened shredded coconut with sweetened flaked coconut. The larger flakes give the outside of the macaroons a more rustic, bakery-style look and add a bit more crunch to the edges while keeping the inside soft and chewy. It’s one of my favorite ways to switch things up, especially for special occasions or gift boxes!

Recommended Equipment

• Mixing bowls
• Hand mixer
• Silicone spatula
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Wire cooling rack

Make Ahead Tips

You can make the macaroon batter a day ahead and store it covered in the fridge. Just scoop and bake the next day.

How to Store and Reheat

Store macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and reheat briefly in a 300°F oven for 5–7 minutes to restore crispiness.

What To Serve With This Recipe

Serve these with a glass of cold milk, a cup of coffee, or alongside fresh fruit for a light dessert. They’re also great on holiday cookie platters or lunchbox treats.

Fun Twists & Helpful Extras for Your Coconut Macaroons

• Make it a holiday favorite: These macaroons are perfect for Passover (as they contain no flour), but they’re also a staple on Christmas cookie trays. You can color the mixture with a drop of food coloring or sprinkle the tops with festive sprinkles before baking.
• Kid-friendly baking activity: The mixing and scooping steps are perfect for little hands. Let the kids help shape the macaroons it’s a great intro to baking!
• Add a drizzle: If you don’t want to dip the macaroons in chocolate, a quick chocolate drizzle over the top adds a pretty finish and delicious flavor.
• Make them mini! Use a teaspoon or small cookie scoop to create bite-sized macaroons. They bake a little faster and are great for snacking or parties.
• Turn them into sandwich cookies: Flatten two macaroons slightly before baking, then sandwich them with a layer of melted chocolate or dulce de leche in between. Fancy but easy!
• Storage tip for gifting: Place cooled macaroons in mini cupcake liners and stack them in a festive tin or cookie box for an adorable edible gift.
• Flavor boosters: A tiny splash of coconut extract or a pinch of cinnamon can add a unique twist. Or try dipping them in white chocolate and topping with crushed freeze-dried raspberries!

What You Need to Know About This Recipe

Coconut macaroons have been a classic treat for decades, originating from European Jewish communities as a flourless, Passover-friendly dessert. Their simplicity, chewy texture, and adaptability have made them a year-round favorite. Kids love the sweet coconut flavor, and adults love how easy they are to whip up!

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