Easy Coconut Macaroon Recipe: A Sweet and Chewy Treat

If you’re a coconut lover, this easy coconut macaroon recipe will become one of your favorite cookies. Coconut macaroons are a delightful treat with a chewy texture and a rich coconut flavor. Perfect for anyone who loves simple ingredients and a touch of sweetness.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: afterschool snack, bakery cookie, bakery recipe, christmas recipe, copycat, Holiday cookie

Servings: cookies

Calories: 152kcal

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Kitchen Essentials

Hand Mixer

Silicone Mat

Half Sheet Pan

Ingredients

14 Ounces Sweetened Flaked Coconut Shredded Coconut such as Baker’s Angel Flake
14 Ounces Sweetened Condensed Milk Make your own sweetened condensed milk
1 Teaspoon Vanilla Extract Make your own vanilla extract
2 Large Egg Whites room temperature
¼ Teaspoon Salt
Optional: chocolate chips or dark chocolate for drizzling

Instructions

In a large bowl, combine the shredded coconut, condensed milk, and vanilla extract. Stir until the mixture is thoroughly combined. Set aside.
14 Ounces Sweetened Flaked Coconut, 14 Ounces Sweetened Condensed Milk, 1 Teaspoon Vanilla Extract
In the bowl of a stand mixer (or using a hand mixer), add the large egg whites and salt. Beat on medium speed until soft peaks form. Slowly increase to high speed and continue until you achieve stiff peaks. Stiff peaks will hold their shape and not collapse, a sign that the egg whites are ready to fold into the coconut mixture.
2 Large Egg Whites, ¼ Teaspoon Salt
Using a silicone spatula or rubber spatula, gently fold the beaten egg whites into the coconut mixture. Be careful to keep the air bubbles intact, as they add lightness to the final texture.
Using a cookie scoop or a spoon, place mounds of the coconut mixture onto prepared baking sheets lined with parchment paper. Space them an inch apart.
Bake at 325°F (163°C) for 20-25 minutes, or until the tops are golden brown. For the best results, check them at the 20-minute mark. Once baked, let the macaroons cool on a wire rack.
Optional Chocolate Drizzle
Melt dark chocolate or bittersweet chocolate in a microwave-safe bowl or double boiler, then drizzle it over the cooled macaroons.
Optional: chocolate chips or dark chocolate for drizzling
You can dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets.

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Notes

Baking Coconut Macaroons in a Pan

Choose the Right Pan. Use an 8x8 or 9x9-inch square baking pan for thicker macaroons, or a 9x13-inch pan for thinner, bar-style macaroons. Line the pan with parchment paper and leave an overhang on the sides for easy removal.

Prepare the Mixture. Follow the standard macaroon recipe, combining the coconut mixture with beaten egg whites (to stiff peaks) and condensed milk as you normally would.

Spread Evenly. Pour the mixture into the lined pan and use a silicone spatula or the back of a spoon to press it down evenly across the pan, ensuring an even thickness throughout.

Bake at a Slightly Lower Temperature. Bake the mixture at 325°F (163°C) for a longer period, usually 30-35 minutes. Check at the 25-minute mark to make sure the edges aren’t browning too quickly. You’re looking for a golden brown color on top and set edges.

Cool Completely Before Cutting. Allow the baked macaroons to cool in the pan on a wire rack for at least 30 minutes to prevent crumbling. Use the parchment paper to lift the macaroons out of the pan, then cut into squares or bars.

Optional Chocolate Drizzle. Once the bars are cool, drizzle with melted chocolate or dip one side in chocolate for an extra treat.

Tips for Pan-Baked Macaroons

Avoid Overbaking. Watch for that golden top and avoid letting the edges get too dark, as it may make the macaroons dry.

Additions. You can add chocolate chips or even almond slivers for added texture and flavor.

This pan method is a great way to make macaroons if you’re short on time or don’t want to individually shape each cookie, and it’s perfect for serving a crowd

Nutrition