The BEST Coconut Macaroons

“These coconut macaroons made with condensed milk and whipped egg whites are chewy, sticky and delicious! I dipped and drizzled them with a little chocolate, but you can just keep them plain. Coconut macaroons are an easy cookie ready in about 30 minutes and just seven simple ingredients!"

- Boston Girl Bakes

key ingredient



– sweetened shredded coconut – sweetened condensed milk – salt – vanilla extract – almond extract – egg whites  – semi-sweet chocolate melted (optional)

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Coconut Macaroons


14 Cookies



total time

35 Minutes

prep time

15 Minutes

1. Preheat and prepare cookie sheets. Preheat oven to 325°F. Lightly grease a baking sheet pan or line with parchment paper (or silicone baking mat).


2. Make macaroon mixture. In a large mixing bowl, stir together coconut, condensed milk, vanilla extract, almond extract and salt.


3. Whip the egg whites. In a second mixing bowl, with an electric mixer (hand mixer or stand mixer with your whisk attachment) whip egg whites on high speed until they make stiff peaks. Using a spatula, gently fold the egg whites into the coconut mixture until it’s evenly combined and there are no streaks of egg whites remaining.


4. Bake cookies. Drop batter onto sheet pans lined with parchment paper using either a 1 ½ -inch scoop, or 2 teaspoons. Bake for 20 to 25 minutes, until golden brown. Remove from the oven. Cool the cookies on the baking sheet for 1 minute before moving to a wire rack.


5. Dip cookies in chocolate. Chop the chocolate and melt either in a double boiler or your microwave. Then dip the bottom of each macaroon in the melted chocolate and place on parchment paper to harden.


Visit Boston Girl Bakes for More Important Notes and Tips for Baking the BEST Coconut Macaroons!

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