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A close-up of sweet, perfectly baked coconut macaroons

Classic Coconut Macaroons

These classic coconut macaroons are delightfully chewy on the inside with a perfectly golden exterior, made from a simple blend of shredded coconut, condensed milk, vanilla, egg whites, and a touch of salt.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 macaroons
Calories 90 kcal

Equipment

  • Oven
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Large bowl
  • Spoon or hands
  • Small cookie scoop or two spoons
  • Wire rack

Ingredients
  

Main Ingredients

  • 3 cups sweetened shredded coconut
  • 1 can sweetened condensed milk (14-ounce)
  • 2 teaspoons vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon salt

Instructions
 

Preparation

  • Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt; mix thoroughly until sticky and cohesive.
  • Drop rounded clumps of the mixture onto the prepared baking sheet, leaving about an inch between each macaroon, shaping them into pyramids or rustic mounds.
  • Bake for 18-22 minutes until macaroons are golden brown on the edges and lightly golden on top, keeping a close watch as oven times vary.
  • Carefully transfer the baked macaroons to a wire rack to cool completely, allowing them to firm up and achieve a perfect chewy texture.

Notes

For best results, ensure your egg whites are at room temperature before mixing. You can also toast the coconut lightly before mixing for an added layer of flavor.