How to Make Macaroons (The Easy, Chewy, Coconut Ones!)

How to Make Macaroons (The Easy, Chewy, Coconut Ones!)

Okay, let’s get something very important out of the way right now, before we go any further. We need to have a talk. We are not making macarons—those delicate, finicky, pastel-colored French almond sandwiches that require a perfect alignment of the planets, a PhD in meringue science, and the patience of a saint to get right.

Today, my friends, we are learning how to make macaroons—their wonderfully chaotic, gloriously chewy, coconut-laden cousins. There are no fancy “feet,” no aging of egg whites, and absolutely zero weeping over cracked shells. This is the low-stress, high-reward cookie. It’s the laid-back, tropical vacation of the cookie world, while the macaron is still stuck in Parisian traffic, probably having an existential crisis.

So, if you’re ready for a one-bowl wonder that delivers a mountain of chewy, coconut bliss with minimal effort, you are in exactly the right place. Let’s get our chew on.

Why This Recipe is Awesome

If being the polar opposite of a stressful French macaron isn’t reason enough, here’s why you’ll fall in love with these humble mounds of joy.

• It’s Ridiculously Easy: I’m talking one-bowl, no-mixer-required (unless you’re feeling lazy), “can-I-possibly-mess-this-up?” (spoiler: not really) kind of easy. This is the perfect recipe to make when you want to feel like a baker without any of the actual baking-related anxiety.
• The Texture is a Masterpiece: A perfect coconut macaroon is a journey. It starts with a crispy, golden-toasted exterior and gives way to a dense, deeply moist, and wonderfully chewy interior. It’s a textural wonderland for anyone who loves coconut.
• Naturally Gluten-Free: That’s right! With no flour in sight, these cookies are a naturally gluten-free treat. You can be the hero for your GF friends without having to buy a single weird, expensive specialty flour. It’s a win-win.

Ingredients

You are just five simple ingredients away from coconut heaven. Five! It’s practically magic.

• 1 bag (14 ounces) sweetened shredded coconut
• 1 can (14 ounces) sweetened condensed milk (This is the magic ingredient for chewiness and moisture!)
• 2 large egg whites
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• Optional but Highly Recommended: 1 cup semi-sweet or dark chocolate chips, for dipping or drizzling

Tools & kitchen gadgets used

This isn’t a high-tech operation. You probably have everything you need already, patiently waiting in your kitchen drawers.

• A Large Mixing Bowl
• A Medium, Spotlessly Clean Bowl (for the egg whites)
• A Whisk (or a hand mixer, if you prefer)
• A Sturdy Silicone Spatula
• Baking Sheets
• Parchment Paper or Silicone Baking Mats (this is non-negotiable!)
• A Cookie Scoop (about 1.5 to 2 tablespoons in size, for evenly-sized macaroons)

Step-by-step instructions

Get ready for one of the easiest cookie-making experiences of your life. Seriously.

Step 1: The Usual Opening Act (Prep) Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper. Do not, under any circumstances, think you can get away with just greasing the pan. You will be left with a sticky, burnt-on mess of sugary coconut that will make you question all your life choices.

Step 2: The Big Mix In your large bowl, dump in the entire bag of shredded coconut, the can of sweetened condensed milk, the vanilla extract, and the salt. Use your sturdy spatula to stir it all together until it’s a thick, sticky, glorious mess. It should look like a delicious, coconut-y swamp. This is good.

Step 3: Whip It Good In your separate, spotlessly clean medium bowl, place the two egg whites. Whisk them until they form stiff peaks. This means when you lift the whisk out, the peak of egg white that forms holds its shape and doesn’t flop over. You can do this by hand if you want to skip arm day at the gym, or use a hand mixer and be done in about two minutes. Your call.

Step 4: The Gentle Fold Now, gently transfer the stiffly beaten egg whites into the coconut mixture. Using your spatula, fold them in. This means you cut down through the middle of the batter, scrape along the bottom of the bowl, and fold it over the top. Rotate the bowl and repeat until you see no more big streaks of egg white. Be gentle! You want to keep all that lovely air you just whipped in.

Step 5: Scoop and Mound Use your cookie scoop to portion out mounds of the coconut mixture onto your prepared baking sheets, placing them about an inch apart. A scoop ensures they are all the same size and will bake evenly, plus it gives them that classic, rustic, mound shape.

Step 6: Bake to Golden Perfection Bake for 20-25 minutes, rotating the pans halfway through, until the tops and pointy edges are a beautiful golden brown. Your kitchen will smell like a tropical paradise.

Step 7: The Chocolate Bath (Optional, but is it really?) Let the macaroons cool completely on the baking sheet. While they cool, melt your chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth. Once the macaroons are cool, you can dip the bottoms in the melted chocolate and place them back on the parchment paper to set. Or, you can use a fork to drizzle the chocolate elegantly over the tops. Because chocolate makes everything better. It’s science.

Calories & Nutritional Info

These are a treat, pure and simple. A delicious, chewy, coconut-y treat.

• Serving Size: 1 macaroon
• Estimated Calories: Around 130-160 kcal (without chocolate). Let’s not talk about the calories with chocolate. It’s better that way.
• Rich in: Coconutty goodness, chewiness, and the ability to make you very, very happy.
• Heads up: These are gluten-free, but they are not low in sugar or fat. Enjoy accordingly!

Common Mistakes to Avoid

This recipe is simple, but a few things can go wrong. Let’s avoid them, shall we?

• Deflating Your Precious Egg Whites: When you combine the beaten egg whites with the heavy, sticky coconut mixture, you must be gentle. If you stir it aggressively like you’re mixing concrete, you’ll knock out all the air you just incorporated, and your macaroons will be dense and flat. Fold until just combined and no more.
• Using a Greasy Bowl for Your Egg Whites: I’m not being dramatic when I say egg whites are divas. They will refuse to whip to stiff peaks if there is even a single, microscopic speck of fat or grease in the bowl or on your whisk. Make sure your equipment is impeccably clean and dry.
• Forgetting the Parchment Paper: I know I mentioned this already, but it bears repeating. Sweetened condensed milk is basically sticky sugar glue. If you bake these directly on a pan, they will fuse to it like barnacles on a ship, and you will have to chisel them off. Lining your baking sheet is not optional.
• Underbaking Them: Don’t be afraid of a deep golden brown color! That toasty color on the outside is what creates the delicious, crispy exterior that contrasts so beautifully with the chewy center. If you pull them out when they’re still pale, they can be a bit soggy and lack that textural contrast.

Variations & Customizations

The humble macaroon is a wonderful canvas for other flavors. Get creative!

1. “Almond Joy” Macaroons: This is a no-brainer. After scooping the mounds onto the baking sheet, gently press a whole toasted almond into the center of each one before baking. Dip the cooled bottoms in dark chocolate for the full candy bar experience.
2. Lime in the Coconut: Add the finely grated zest of one lime into the coconut mixture along with the vanilla and salt. The bright, zesty citrus cuts through the sweetness and adds a fantastic tropical flair that will make you want to put on a Hawaiian shirt.
3. Cherry-Chocolate Chip Macaroons: Roughly chop about ½ cup of maraschino cherries and pat them very, very dry with paper towels to remove excess moisture. Fold them into the finished batter along with ½ cup of mini chocolate chips.

FAQ Section

Your most pressing macaroon-related questions, answered.

1. What is the difference between a macaroon and a macaron? Let’s say it one more time for the people in the back! A macaroon (what we made today) is a chewy mound made primarily of shredded coconut. A macaron is a delicate sandwich cookie made from almond flour and meringue, with a filling in the middle. They are completely different cookies!

2. Why did my macaroons spread out into flat puddles? This usually means your egg whites weren’t beaten to stiff enough peaks, or they were deflated when you folded them into the batter. This can also happen if your sweetened condensed milk is a particularly runny brand.

3. Can I use unsweetened coconut? You can, but the recipe was designed for the texture and moisture content of sweetened coconut. If you use unsweetened, your macaroons will be less sweet and will likely have a drier texture. You might need to add a touch more sweetened condensed milk to compensate.

4. How do I store coconut macaroons? Store them in an airtight container at room temperature for up to a week. If you’ve dipped them in chocolate, be aware that they might get a bit soft in a very warm room.

5. Are these macaroons gluten-free? Yes! This recipe as written is naturally gluten-free. Just be sure to double-check that your vanilla extract is certified GF if you’re baking for someone with a severe allergy or Celiac disease.

6. Can I make this recipe without sweetened condensed milk? There are other macaroon recipes that use a cooked sugar syrup or more egg whites and sugar, but this sweetened condensed milk version is by far the easiest and most foolproof for achieving a perfectly chewy, moist texture.

7. Why are my macaroons dry? You most likely overbaked them. Ovens can vary, so keep a close eye on them. They are done when the peaks are a deep golden brown, but the cookies shouldn’t look dry all over.

Final Thoughts

And there you have it. You’ve successfully created a batch of chewy, golden, coconut-y perfection without any of the stress, crying, or almond flour dust explosions associated with its fancy French namesake. You’ve proven that delicious doesn’t have to be difficult.

Now go on, enjoy your gloriously easy, gloriously delicious macaroons. Pour yourself a cup of coffee, take a bite, and revel in your baking prowess. You’ve earned this.