Easy Coconut Macaroons – A Light & Chewy Coconut Treat
If you’re a coconut lover, get ready to fall in love with these Easy Coconut Macaroons!
Sweet, chewy, and golden on the outside, these little bites of goodness are the perfect balance of crisp and soft.
These macaroons come together with just a few simple ingredients and require no fancy baking skills—because who has time for complicated desserts?
Why You’ll Love Them

How to Make
These Coconut Macaroons are ridiculously easy to make—mix, scoop, and bake. That’s it!
No stress, no fancy techniques, just perfectly chewy, coconutty goodness. This recipe makes about 20-24 macaroons, so there’s plenty to share… or keep all to yourself.
Ingredients
- 3 cups shredded coconut (unsweetened or sweetened)
- ¾ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
Optional Garnishes
- Melted dark or white chocolate for dipping
- A sprinkle of toasted coconut on top
- A pinch of lime zest for a tropical twist


Instructions
1️⃣ Preheat & Prep
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2️⃣ Mix It Up
In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until fully coated.
3️⃣ Whip the Egg Whites
In a separate bowl, beat egg whites and salt until stiff peaks form. Gently fold them into the coconut mixture.
4️⃣ Scoop & Shape
Using a small cookie scoop or spoon, drop mounds of the mixture onto the baking sheet, spacing them slightly apart.
5️⃣ Bake Until Golden
Bake for 18-20 minutes, or until the tops are golden brown and crisp. Let cool on the pan for a few minutes before transferring to a wire rack.
6️⃣ Optional Chocolate Dip
Once cooled, dip the bottoms in melted chocolate, then place on parchment to allow the base to set.

Extra Variation: Toasted Coconut Macaroons
Want an even deeper coconut flavor? Toasting the coconut before baking gives these macaroons a nutty, caramelized edge that makes them extra delicious.
1️⃣ Toast the Coconut First
Spread the shredded coconut on a baking sheet and toast in a 325°F (163°C) oven for 5-7 minutes, stirring halfway, until golden brown. Let it cool before mixing with the other ingredients.
2️⃣ Proceed with the Recipe
Follow the original steps, mixing the toasted coconut with the condensed milk and vanilla before folding in the whipped egg whites.
3️⃣ Bake & Enjoy
The toasted coconut will add extra crunch and a deeper flavor to your macaroons!
✨ Pro Tip: Try mixing half toasted and half untoasted coconut for a balance of chewy and crisp textures.
Other Fun Variations & Customizations
🍫 Chocolate-Dipped: Give your macaroons the chips and dip treatment by dunking them into a bowl of melted chocolate, or go for a lighter touch with a drizzle of dark or white chocolate across the tops for an indulgent finish.”
🍋 Citrus Twist: Add ½ teaspoon of lime or orange zest for a fresh, tropical flavor.
🌰 Nutty Upgrade: Fold in finely chopped almonds or macadamia nuts for extra texture.

Perfect Pairings
- Pineapple Coconut Sparkler—a light, fizzy contrast to the chewy macaroons!
- Tropical fruit salad
- Coconut-infused coffee or tea
- Whipped Hot Chocolate
These Coconut Macaroons are proof that simple ingredients can create something seriously delicious. Give them a go, and if you put your own spin on them, I’d love to hear about it. Drop a comment below and share your favorite variation.
Cheers!
