Five ingredients. Sweetened flaked coconut bound with condensed milk, lightened with stiff egg whites folded through, scooped into mounds, and baked at 325°F until the tops and edges are golden and the center is chewy. Dip the bottoms in dark chocolate if you want them to be noticeably better.
Two things to get right: the egg whites need genuine stiff peaks before they go into the coconut mixture — glossy and firm, not just frothy — and the pans need to be rotated halfway through baking for even color. Neither is difficult. The 7/8 cup of condensed milk is a specific measurement — about 210ml or roughly 3/4 of a standard 14-oz can. Use a liquid measuring cup rather than estimating.
Prep: 15 minutes · Bake: 23–25 minutes · Makes about 24 · Gluten-free
Five Ingredients
- 1 bag (14 oz / 396g) sweetened flaked coconut — Baker’s Angel Flake or equivalent
- 7/8 cup (210ml) sweetened condensed milk — about 3/4 of a standard 14-oz can
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Optional: 4 oz (113g) good-quality semi-sweet chocolate, chopped — Ghirardelli or similar
How to Make Them
Preheat the oven to 325°F (165°C). Set two racks near the center of the oven. Line two baking sheets with parchment paper.
In a medium bowl, combine the flaked coconut, condensed milk, and vanilla. Stir to combine and set aside.
In a clean bowl, beat the egg whites and salt with an electric mixer until stiff peaks form — glossy and firm, holding their shape when you lift the beater. Undermixed whites make denser macaroons that spread. Fold the egg whites into the coconut mixture in two additions, using a large rubber spatula and a gentle hand. Fold just until combined; some white streaks are fine.
Using a mini ice cream scoop or two spoons, scoop heaping tablespoon-sized mounds onto the baking sheets, spaced about 1 inch apart.
Bake for 23 to 25 minutes, rotating the pans halfway through — top rack to bottom and front to back — for even browning. The macaroons are done when the tops and edges are golden. Cool on the pans for a few minutes, then transfer to a wire rack.
The Chocolate Dip (Optional but Recommended)
Melt the chopped chocolate in a microwave-safe bowl at medium power in 30-second intervals, stirring between each, until just smooth. Or melt in a double boiler over barely simmering water.
Dip the bottom of each completely cooled macaroon into the chocolate, let the excess drip back into the bowl, and return to the parchment. Refrigerate for about 10 minutes until set.
Use good chocolate here. The chocolate layer is prominent in every bite and the quality is obvious.
Storage
Airtight container at room temperature for up to a week. These keep well and actually develop a slightly better chew on day two.
Per Macaroon
- ~115 calories
- 5g fat, 17g carbs, 2g protein
Make These for Any Occasion
Coconut macaroons show up at Passover tables because they’re naturally gluten-free, but they’re genuinely good cookies any time of year. The chocolate-dipped version is worth the extra 10 minutes — the bittersweet chocolate against the sweet chewy coconut is the combination that makes people reach for a second one. Tell me in the comments whether you dipped them and what chocolate you used. Rate the recipe, save it on Pinterest, and subscribe for more.
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Coconut Macaroons
Sweetened flaked coconut bound with condensed milk and vanilla, lightened with folded stiff egg whites, scooped into mounds, and baked until the tops and edges are golden. Optionally dipped in dark chocolate. Chewy inside, lightly crisp outside.
- Total Time39 minutes
- Yield24 macaroons 1x
Ingredients
The Macaroons
- 396 g sweetened flaked coconut (14 oz bag) — Baker’s Angel Flake or similar
- 210 ml sweetened condensed milk (7/8 cup — about 3/4 of a standard 14-oz can)
- 1 tsp vanilla extract
- 2 large egg whites
- 0.25 tsp salt
Optional Chocolate Dip
- 113 g semi-sweet chocolate, chopped (4 oz) — Ghirardelli or similar good quality
Instructions
Make the Mixture
- Mix the base: Preheat the oven to 325°F (165°C). Set two racks near the center of the oven. Line two baking sheets with parchment. In a medium bowl, combine the sweetened flaked coconut, condensed milk, and vanilla extract. Stir to combine. Set aside.
- Beat the egg whites: In a clean bowl with an electric mixer, beat the egg whites and salt until stiff peaks form. The whites should be glossy and hold a firm peak when you lift the beater.
- Fold: Using a large rubber spatula, gently fold the beaten egg whites into the coconut mixture in two additions, folding just until combined. The egg whites lighten the mixture and help the macaroons hold their shape.
Scoop and Bake
- Scoop and bake: Using a mini ice cream scoop or two spoons, scoop heaping tablespoon-sized mounds onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans halfway through (top rack to bottom, and front to back) for even browning. The macaroons are done when the tops and edges are golden brown. Cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
Optional Chocolate Dip
- Dip in chocolate: Melt the chopped chocolate in a microwave-safe bowl at medium power in 30-second intervals, stirring between each, until just smooth. (Or melt in a double boiler over barely simmering water.) Dip the bottom of each cooled macaroon into the chocolate, letting the excess drip off, and return to the parchment-lined baking sheet. Refrigerate for about 10 minutes until the chocolate is set.
Notes
The 7/8 cup condensed milk measurement is specific — it equals about 210ml or roughly 3/4 of a standard 14-oz can. Use a liquid measuring cup for accuracy. The egg whites must reach genuine stiff peaks (glossy, hold shape when the beater is lifted) before folding; under-whipped whites make denser macaroons that spread more. Rotate the pans halfway through baking for even color. These keep well at room temperature in an airtight container for about a week. For the chocolate dip, use good-quality chocolate — the chocolate is prominent in every bite and the quality shows.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Cookies, Dessert
- Cuisine: American, French-inspired
Nutrition
- Calories: 115
- Sugar: 15
- Sodium: 65
- Fat: 5
- Saturated Fat: 4
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
