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Easy Classic Coconut Macaroons

These coconut macaroons are super simple and easy to make with flaked coconut and condensed milk for the perfect chewy and delicious sweet treat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 348
Ingredients Method

Ingredients
  

  • 5 ½ cups sweetened flaked coconut
  • 1 14 ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 large egg whites room temperature
  • ¼ teaspoon salt
  • Optional: ½ cup semi-sweet chocolate chips for dipping

Method
 

  1. Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, combine the sweetened flaked coconut, condensed milk, and vanilla extract, mixing thoroughly.
  3. In a separate clean bowl, beat the egg whites and salt with an electric mixer until firm peaks form, about 2-3 minutes.
  4. Gently fold the whipped egg whites into the coconut mixture until well incorporated, being careful not to deflate the whites too much.
  5. Using a cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
  6. Bake for 15-17 minutes, or until the tops and edges are golden brown.
  7. Allow the macaroons to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. If desired, melt chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Dip the bottoms of cooled macaroons in chocolate and place on parchment paper to set.