Macaroons Made Easy: Coconut Macaroons for the Holidays

You can make these light and chewy Coconut Macaroons with only FIVE ingredients! This classic recipe makes almost three dozen cookies in just 35 minutes.

Ingredients
14 oz sweetened, shredded coconut (397g)
¾ cup sweetened condensed milk (175ml)
1 teaspoon vanilla extract
¼ teaspoon coconut extract (optional)
¼ teaspoon salt
2 large egg whites (room temperature preferred)
4 oz chocolate (optional, semisweet or dark baking bar (chopped), melting wafers, or chocolate chips will work here) (113g)

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Instructions
00:00 Introduction
00:14 Preheat oven to 325F (160C)
00:22 Pour coconut in the basin of a food processor (see note if you do not have a food processor) and pulse until finely shredded (I do 15 one-second pulses).
01:14 Pour coconut into a large mixing bowl and add condensed milk, extracts, and salt and stir until well-combined,
02:17 Place egg whites in a separate clean, dry, grease-free bowl and beat with an electric mixer, starting on low-speed and gradually increasing to high-speed until stiff peaks form, meaning the mixture is thick and voluminous and if you lift the beaters out of the mixture the peak that forms on the beater and in the bowl holds its shape firmly and does not fold over or dissolve in on itself (this method is shown in the photos in the post and demonstrated in the video, if you’re a visual learner).
03:59 Use a spatula to gently fold the egg whites into the coconut mixture until completely combined.
04:19 Drop by 1 ½ Tablespoon-sized mounds onto prepared baking sheet (if any shreds of coconut are poking out I like to use my fingers to gently press them back into the mound), spacing cookies 1” apart.
04:45 Transfer to 325F (160C) preheated oven and bake for 20-23 minutes or until edges are just beginning to turn light golden brown.
05:00 Allow to cool completely on baking sheet before enjoying or dipping in chocolate (if using).
Chocolate
05:06 Melt chocolate in a microwave-safe bowl in 20-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify before enjoying.

Notes
Food processor
Briefly processing the coconut in the food processor yields a better, finer texture for the macaroons, but this step is not necessary. If you do not have a food processor, you can skip this step and use the shredded coconut directly from the bag.

Egg whites
Be sure to break your eggs into a completely clean, dry, and grease-free bowl and make sure not even a drop of egg yolk gets in with the whites! Any of these things can keep your eggs from properly whipping to stiff peaks. I recommend using fresh egg whites and not egg whites from a carton, which do not always whip properly.

Storing
Store in an airtight container at room temperature for up to one week. Macaroons may also be tightly wrapped and frozen, they will keep for several months this way.

[fadz]

Thank you very much for the technique of this recipe. As you said you made your research. Bravo 👏👏👏

[Mrs.P.-J.]

I tried your recipe and they came out great. I didn't chop up the coconut, but they were still really good. My family was snitching them off the tray before I could get them in the chocolate. I dipped the bottoms in chocolate and then put them in the fridge for a few minutes to solidify. I really appreciate such a simple recipe. My mom even asked me if I would make some for her to take to her bowling league Christmas potluck! :)

[caroldynkavitch]

Adding these to my Christmas Cookie list for my nephew who prefers to eat gluten-free. Also, I love coconut macaroons, and have been looking for a simple delicious recipe. So excited to try these!

[KellyHunk]

Couldn’t wait for Christmas I just made these. So easy and so delicious! Thanks Sam!

[marilynvancamp]

These are my Hubby's favorite cooky but I have never made them ! I will try these for Christmas this year. Thankyou for sharing !

[miguelcabra]

Wow, what an amazing recipe!! The texture is great and they stay moist. Everyone LOVES them! And I do too 😊 Thank you for sharing it with us 🙏🏼

[marthabarba]

I love your recipes thank you so much, today I'm making coconut macaroons

[eldridgesmart]

Thanks for the video 👍🏾👍🏾 I love Macaroons. Your recipe is super easy & delicious 😋 Thanks. Take care ✌🏾

[karissaarizola]

Made these the other day & they were a huge hit! Amazing recipe! ❤️😋

[surquhart]

Lovely. The recipe I need to add to the Christmas Day dessert menu. Thank you very much. 🎄🥳🎊👏💯

[aupogu]

This has become my our favorite recipe!

[luke]

Love me some macaroons. Thanks for the recipe Sam. You’re looking absolutely lovely as always.

[jeannesohre]

Wow thank you soooo much I have had problems with my recipe. You gave me the answer to this recipe.

[loreleiford]

These look delicious! I wish the rest of my family liked coconut. If I made these, I’d have to eat them all myself lol

[royreddick]

I love Macaroons. Such a simple recipe well done hon.

[dcwatashi]

Made these last night, did not have exactly 3/4 cup of condensed milk so I added a little less of the coconut. But I wrapped/rolled them like meatballs so they were a little bit not dense necessarily but they still taste really good and I will be drizzling chocolate over it later today. I don’t have a scoop but I measured out one and a half tablespoons on my digital scale and I made all of them exactly the same weight. Time consuming but it looks really nice when they are uniformed

[PaulDGreen-buiz]

Those look delicious! Great job! Thank you for sharing!

[sarahcourtney]

This is the 1st video I`ve seen of yours & am hooked already! I`ll be making these & I had to peek at your lineup..guess I`m gonna be binge watching! Hmm..I definitely see a cookbook in your future! Something to think about!

[francesmorgan]

These sound delicious. I'll b making those

[naseem]

I never tried with chocolate. That's looks yummy