This post may contain affiliate links. Please read our disclosure policy.

I love making coconut macaroons when I want a simple sweet treat that doesn’t take much effort but still looks like it took hours. They are soft and chewy on the inside, with lightly golden edges that give them the best texture. Plus, the batter comes together so easily that I can quickly whip up a batch whenever a sweet craving hits.

A white platter piled with golden brown toasted coconut macaroons.

A common problem with coconut macaroons is that they turn out dry or overly crisp instead of soft and chewy. While testing this recipe, I found that the size of the cookie makes a massive difference in keeping that texture just right. I make sure to scoop the batter to about the size of a golf ball, which keeps the inside perfectly soft and moist while the outside gets that perfect crunch. It’s a simple step, but it makes all the difference.

If you love easy, bite-sized treats like these, you’ll also want to check out my classic Oreo Cake Balls or my favorite Brownie Bites!

Key Ingredients & Why They Work

Take a look at the key ingredients you’ll need to make this recipe. You can find all the exact measurements in the recipe card below.

Sweetened coconut flakes: This is the base of our cookie. I love using sweetened flakes because they bring the perfect chewy texture and hold onto moisture, so the macaroons never dry out.

Sweetened condensed milk: This acts like the glue that holds everything together. It adds rich, creamy sweetness and keeps the cookies from turning crumbly. I don’t know why, but Eagle Brand gives me the best results. Some other brands tend to make the macaroon spread too much.

Egg whites: Whipping the egg whites gives the cookies a light, airy lift so they do not end up dense or heavy on your baking sheet.

Vanilla extract and salt: A splash of vanilla and a pinch of salt balance the sweetness. The salt is important because it cuts through the sugar and makes each bite taste perfectly rounded.

Close-up of a toasted coconut macaroon showing the shredded texture.

How to Make Coconut Macaroons

Step 1: Prep your pans
Preheat your oven to 325°F and line your baking sheets with parchment paper so bottoms of the macaroons don’t sticks to the bottom.

Step 2: Mix the base
In a large bowl, stir together the coconut, sweetened condensed milk, vanilla, and salt until completely combined.
Mix the coconut, sweetened condensed milk, vanilla, and salt in a large mixing bowl.

Step 3: Whip the egg whites
Whip the egg whites on high speed in a dry, clean bowl of an electric mixer until medium to stiff peaks form. You want the peaks to hold their shape but still be soft enough to fold gently into the coconut mixture.
Whip the egg whites.

Step 4: Fold it together
Gently fold the coconut mixture into the egg whites using a spatula. Take your time so you do not deflate the fluffy egg whites.
Mix coconut mixture into the egg whites.

Step 5: Scoop the cookies
Scoop out heaping tablespoons of batter, about the size of a golf ball, onto your lined baking sheets. Leave about 1 to 2 inches of space between the mounds so they do not spread into one another.
Scoop out a heaping tablespoon of the cookie batter onto the sheet pan.

Step 6: Bake
Place your pans in the oven and bake for 21-26 minutes. They are done when the edges start to turn a beautiful golden brown.

Common Mistakes to Avoid

Making them too small: If you scoop the batter too small, the cookies will dry out in the oven. I highly recommend using a cookie scoop to make sure each macaroon is about the size of a golf ball. This helps keep the center perfectly soft and chewy.

Overmixing the egg whites: Be gentle when folding the coconut mixture into the whipped egg whites. Stirring too vigorously will deflate them, leaving dense and flat cookies. Take your time to combine the ingredients just enough so the mixture stays light and airy.

Skipping the parchment paper: Macaroons are very sticky because of the condensed milk. Baking them directly on a pan or foil can make them tear apart when you try to remove them. Using parchment paper guarantees they lift easily and hold their shape perfectly.

Coconut Macaroons with chocolate drizzle.

Substitutions & Variations

Add fun mix-ins: I love mixing things up with a ½ cup of extras depending on the occasion. You can fold in sprinkles, mini chocolate chips, chopped nuts, or even dried fruit right before scooping the batter.

Chocolate touches: If you want to get a little fancy, try dipping the bottoms of your macaroons in melted semi-sweet chocolate or dark chocolate, or drizzle a little melted chocolate on top once they’ve cooled.

Control the sweetness: For a slightly less sweet cookie, you can use unsweetened coconut flakes. The sweetened condensed milk still keeps the macaroons rich and delicious.

Storage Tips

Storage: These cookies keep wonderfully on the counter! I just place them in an airtight container, and they stay fresh, soft, and chewy for about one week at room temperature.
Freezing: To make a batch ahead of time, let the macaroons cool completely on wire racks first. Layer them in an airtight, freezer-safe container with parchment paper in between so they don’t stick together. They freeze beautifully for up to three months.
Thawing: Since these are served at room temperature, reheating isn’t necessary. When I’m ready to eat the frozen ones, I just let them sit on the counter for a couple of hours until they thaw out.

More Bite-Sized Dessert Recipes You May Enjoy

If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

3.50 from 4 votes