Coconut Macaroons – Chewy & Golden.

Unlike the delicate French macaron, the coconut macaroon is a rustic, hearty confection defined by its “snowball” appearance and intense chewiness. The magic of this cookie lies in the high moisture content of the coconut and the caramelization of sweetened condensed milk, resulting in a toasted exterior that protects a soft, almost candy-like center.

Macaroon vs. Macaron: A Quick Guide

They sound similar, but their culinary DNA is worlds apart.

Feature	Coconut Macaroon	French Macaron
Main Ingredient	Shredded Coconut	Almond Flour
Texture	Chewy, dense, and moist	Light, airy, and crisp
Difficulty	Beginner-friendly (one bowl)	Advanced (technique-heavy)
Binder	Condensed milk or egg whites	Meringue (egg whites + sugar)

Ingredients

14 oz (396g) Sweetened Shredded Coconut: (One standard bag).
14 oz (396g) Sweetened Condensed Milk: (One standard can).
2 Large Egg Whites: Room temperature (provides “lift” and lightness).
1 tsp Vanilla Extract: Or almond extract for a floral note.
1/2 tsp Salt: Vital for balancing the heavy sweetness.
Optional: 4 oz Semi-sweet chocolate (for dipping).

Instructions

1. The Coconut Base

Preheat your oven to $325^\circ\text{F}$ ($163^\circ\text{C}$). Line two large baking sheets with parchment paper or silicone mats.

In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla, and salt. Mix until every strand of coconut is coated and the mixture is thick and sticky.

2. The Aeration (The Secret Step)

In a separate clean bowl (glass or metal is best), whisk the egg whites until they reach stiff peaks.

Why this matters: Many recipes skip the egg whites, but folding them in creates a lighter, less “greasy” macaroon that still maintains its signature chew.

3. The Fold

Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Do this slowly so you don’t deflate the air you just whipped in.

4. The Scoop

Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheets, spaced about 1 inch apart.

Pro Tip: Keep your hands slightly damp if you need to shape them; it prevents the sticky coconut from clinging to your fingers.

5. The Golden Bake

Bake for 23–25 minutes.

The Goal: You are looking for a deep golden brown on the bottom and light golden “toasted” highlights on the tips of the coconut.
Cooling: Let them cool on the pan for 10 minutes before moving to a wire rack. They will be very soft when hot but will firm up into a chewy delight as they cool.

Culinary Tips for Success

Coconut Selection: Use sweetened shredded coconut. If you use the large “flaked” coconut, the macaroons will be more shaggy and may fall apart. If you use unsweetened coconut, you will need to add 2–3 tablespoons of sugar to the egg whites.
Avoid the “Syrup Pool”: If you see a pool of condensed milk forming at the bottom of your macaroons after scooping, it means the mixture wasn’t stirred enough or the egg whites were too runny. Stir well!
Uniformity: Use a scoop. Because these cookies are so dense, inconsistent sizes will lead to the smaller ones burning before the larger ones are set in the center.

FAQ

Can I make these vegan?

Yes. Use a “Condensed Coconut Milk” (widely available in health food stores) and replace the egg whites with 3 tablespoons of Aquafaba (the liquid from a can of chickpeas) whipped to stiff peaks.

How do I store them?

Macaroons stay fresh in an airtight container for up to 7 days at room temperature. They actually become slightly chewier after 24 hours as the moisture redistributes.

Why did mine turn out flat?

This usually happens if the egg whites weren’t whipped to stiff peaks or if the sweetened condensed milk was too thin. Ensure your egg whites can hold a point when you lift the whisk.

Would you like me to find a recipe for a “Dark Chocolate & Sea Salt Dip” to give these macaroons a professional, candy-bar finish?