5-Ingredient Chewy Coconut Macaroons Recipe

Introduction

These 5-Ingredient Chewy Coconut Macaroons are a simple and delicious treat perfect for satisfying your sweet tooth. With just a handful of ingredients, you can create wonderfully chewy and golden macaroons that pair beautifully with tea or coffee.

Ingredients

• 14 oz (396g) sweetened condensed milk
• 5⅓ cups (400–450g) sweetened shredded coconut
• 2 large egg whites
• 1½ tsp pure vanilla extract
• ¼ tsp salt

Instructions

1. Step 1: Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Step 2: In a large bowl, whisk together the sweetened condensed milk, egg whites, vanilla extract, and salt until smooth. There’s no need to beat the egg whites separately.
3. Step 3: Fold in the shredded coconut until the mixture is sticky and thick with no dry patches.
4. Step 4 (Optional): Cover and chill the mixture for 30 minutes to help shape neat, plump macaroons.
5. Step 5: Using a cookie scoop or two spoons, scoop 1.5 tablespoon mounds onto the prepared baking sheets.
6. Step 6: Bake for 20–25 minutes, rotating trays halfway through, until the edges and tips are lightly golden.
7. Step 7: Let macaroons cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before storing.

Tips & Variations

• Don’t overbake — look for light golden edges; dark brown macaroons can be dry.
• Use fresh, sweetened shredded coconut for the best flavor and texture.
• For a twist, dip the bottoms in melted chocolate once cooled.
• Add ½ cup mini chocolate chips or chopped nuts for extra texture and flavor.

Storage

Store macaroons in an airtight container at room temperature for 3 to 4 days. To freeze, lay them flat on a tray, freeze until firm, then transfer to freezer bags for up to 3 months. Thaw at room temperature for 1 to 2 hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut?

You can, but the texture will be drier and less sweet. To compensate, increase the amount of condensed milk or add sugar.

Why did my macaroons spread too much?

This often happens if you skip the chilling step or use finely shredded coconut that doesn’t hold its shape well.

5-Ingredient Chewy Coconut Macaroons Recipe

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★★★★★

4.4 from 134 reviews

• Author: Zoe
• Total Time: 35-40 minutes (plus optional 30 minutes chilling)
• Yield: 24–30 macaroons 1x
• Diet: Vegetarian

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Description

This 5-Ingredient Chewy Coconut Macaroons recipe delivers delightfully chewy, sweet coconut treats that are easy to make with minimal ingredients. Featuring sweetened condensed milk, shredded coconut, and egg whites, these macaroons boast a perfect chewy texture and subtle vanilla flavor. Ideal for dessert boards, gifting, or a simple snack with tea or coffee, this classic recipe comes together quickly and requires just basic pantry staples.

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Ingredients

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Macaroon Ingredients

• 14 oz (396g) sweetened condensed milk
• 5⅓ cups (400–450g) sweetened shredded coconut
• 2 large egg whites
• 1½ tsp pure vanilla extract
• ¼ tsp salt

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Instructions

1. Prepare the Oven & Baking Sheets: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats to prevent the macaroons from sticking during baking.
2. Mix the Base: In a large bowl, whisk together the sweetened condensed milk, egg whites, vanilla extract, and salt until the mixture is smooth and well combined. There’s no need to beat the egg whites separately.
3. Add the Coconut: Fold in all the shredded coconut evenly until the mixture is sticky, thick, and there are no dry coconut patches remaining.
4. Optional Chill: For neater, plumper macaroons, cover the mixture and chill it in the refrigerator for 30 minutes before baking.
5. Shape & Bake: Using a cookie scoop or two spoons, scoop the mixture into mounds of about 1.5 tablespoons each onto the prepared baking sheets. Bake for 20–25 minutes until the edges and tips turn a light golden brown, rotating the trays halfway through baking for even results.
6. Cool Completely: Allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully. This cooling step helps develop the perfect chewy texture.

Notes

• Do not overbake; light golden edges are perfect while dark brown indicates dryness.
• Use uniform scoop sizes for even baking.
• Fresh shredded coconut is recommended to avoid an oily or stale taste.
• To add mix-ins, incorporate ½ cup mini chocolate chips, chopped nuts, or press a cherry atop each macaroon before baking.
• Store macaroons in an airtight container at room temperature for 3-4 days.
• To freeze, lay macaroons flat before placing them in freezer bags for up to 3 months; thaw at room temperature for 1-2 hours before serving.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut macaroons, chewy coconut cookies, easy macaroons, 5 ingredient macaroons, sweetened condensed milk cookies, vanilla coconut dessert