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The coconut macaroon is so good it actually has its own day–May 31! However, you don’t have to wait until National Macaroon Day to enjoy this delectable treat.
In fact, I recommend adding it to your afternoon snack rotation throughout the year and your holiday cooking list.
A coconut macaroon is not only among my favorite types of cookies, but it can also be made gluten-free. In fact, leaving out the flour allows the flavor of the coconut to be more pronounced.
However, if you want to make them more dense, you may use traditional white flour or almond flour.
Before you add any kind of flour, I highly recommend trying one of these recipes first. The 3-ingredient coconut macaroons or the ones with more ingredients, both made with condensed milk, will send your senses into orbit.
Coconut Macaroon vs. Macaron
Have you ever wondered if people are misspelling the name of this delicious coconut treat when you see macaroon? If they’re writing about the chewy baked coconut puffs, it’s macaroon.
The macaron, on the other hand, is more of a meringue sandwich that has been dyed various colors.
Although it is just as delicious, it’s a different cookie altogether. The recipes are similar, but the macaroon has a chewy texture, while the macaron is crisp.
Different Styles of Coconut Macaroon Recipes
While I enjoy using sweetened condensed milk, some people might consider the batter texture too runny.
Because of this, they may prefer to use powdered sugar and an additional egg white or two. I don’t mind that the batter spreads out a little bit while cooking.
Another thing you can do when making your batter is use less sweetened condensed milk. Even though it won’t be as sweet, it is still delicious.
It will also run less and be puffier in the middle. This is the one I enjoy most of the time.
Easiest Version of a Coconut Macaroon Recipe
The easiest version of coconut macaroons will blow your mind because there are only three ingredients. Yes, three. That’s all. Just coconut, sweetened condensed milk, and a dash of vanilla.
Since this is my preference of the two different coconut macaroons I mention, it’s the one I have in the recipe card below.
However, you may choose either one, based on how sweet you like your macaroons.
Another Version of the Coconut Macaroon
I’ve seen quite a few variations of this cookie. Since there are so many different varieties of recipes, you may need to test different ones to see which you prefer. My second recipe is sweet, chewy, and light in texture.
The most important ingredients in this version are still the coconut and sweetened condensed milk.
Although that makes a delicious coconut macaroon, those who prefer a little more flavor will want to add vanilla (like I did in the first version), egg whites, and a tiny bit of salt.
On occasion, I add coconut oil if I have it. If you leave out the coconut oil, the cookies won’t spread as much.
But sometimes I prefer my coconut macaroons to be extra moist, even though they’re not as puffy on top.
How to Make Coconut Macaroons
Pour the bag of coconut into a mixing bowl. Pour the sweetened condensed milk over it.
Add the vanilla. Stir until all of the coconut is coated with the other ingredients.
With the second version, beat the egg whites until they are stiff—like you would a meringue.
If you’re not sure whether or not they’re stiff enough, touch the top with a knife or the back of a spoon. Lift the utensil, and if it forms a peak, it’s just right.
Gently fold the egg whites into the coconut and sweetened condensed milk mixture. Be careful not to stir too vigorously, or you’ll defeat the purpose of fluffing them up.
Scoop balls of the batter onto a greased cookie sheet or a pan covered in parchment paper and bake until the tops are golden brown.
If you are making these for a holiday or special occasion, you can press dried fruit, such as maraschino cherries, into the top.
Coconut Macaroons on the Party Table
Whether you’re hosting a buffet or throwing a baby shower, include these macaroons on the party platter.
Another delicious dessert everyone will love is these peanut butter Cocoa Krispie treats. Your guests will be totally impressed with your cooking skills.
If you enjoy discovering new recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage.
- 1 seven-ounce bag of sweetened flake coconut (or unsweetened if you prefer it not so sweet)
- 3/4 can of sweetened condensed milk
- 1 tablespoon vanilla
- Maraschino cherry halves (optional)
- Preheat oven to 325 degrees.
- In a medium sized mixing bowl, combine coconut, sweetened condensed milk, and vanilla. Mix well.
- Scoop golf ball sized batter onto a cookie sheet that you have sprayed with nonstick spray or covered in parchment paper.
- Bake for 18 minutes, until the tops of the macaroons are golden brown.
- If you want to add a festive touch to these cookies, gently press 1/2 of a maraschino cherry into the center of each one.
- Place on a baking rack and cool.
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- Gourmet Home Products 136744 Polypropylene Batter Bowl Set with Non Skid Bottom, 4 Piece , White
- Miusco 5 Piece Silicone Cooking Utensil Set with Natural Acacia Hard Wood Handle
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- KitchenAid KHM512WH 5-Speed Ultra Power Hand Mixer, White
Serving Size2 macaroons
Amount Per Serving Calories 173 Total Fat 10g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 1g Cholesterol 2mg Sodium 101mg Carbohydrates 20g Fiber 3g Sugar 15g Protein 1g