Coconut Macaroons – These deliciously chewy coconut macaroons are packed full of flavour, and only require 6 simple ingredients to make. The BEST easy coconut macaroons!
A macaroon is a small biscuit/cookie that is typically made of shredded coconut, ground almonds, or any other nuts, with sugar, flavourings, and optional add-ins. Some recipes call for whipped egg whites, and some call for condensed milk.
My recipe for Coconut Macaroons calls for sweetened condensed milk, and only 5 other simple ingredients. They are super quick and easy to make, and are absolutely delicious.
We are using a full can of sweetened condensed milk here, so we are not adding any extra sugar to the recipe – they are perfectly sweet enough.
Crunchy on the outside, and chewy on the inside, these coconut macaroons are totally irresistible!
How to make Coconut Macaroons
Here’s a list of ingredients you’ll need to make these macaroons. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Desiccated coconut: OR shredded OR flaked coconut. If using shredded or flaked coconut, be sure to choose the sweetened version, and pulse it in a food processor to break it down – this will help create more tight, compact macaroons. No need to do this with desiccated coconut.
- Plain/all-purpose flour
- Sweetened condensed milk: You’ll need 1 whole can.
- Vanilla extract: For extra flavour. Try replacing half or all of the vanilla with almond extract to change things up!
- Chocolate: You can use milk, dark, or semi-sweet. I used a mix of milk and dark chocolate.
To make these macaroons, start by stirring together the desiccated coconut, flour, and salt in a large mixing bowl.
In a separate bowl, whisk together the sweetened condensed milk and vanilla, then add to the coconut mixture. Mix until completely combined.
Using a medium cookie scoop, scoop out balls of the mixture (about 1.2-oz each) and place onto a baking tray lined with parchment paper or a silicone mat. Make sure to pack the mixture tightly into the cookie scoop to get neat, and compact round balls.
Bake for 15 – 20 minutes or until firm and lightly golden brown around the edges and tops. Allow to cool for 10 minutes on the baking tray before transferring them to a wire rack to cool completely.
For the chocolate coating, simply add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Dip each cooled macaroon bottom into the chocolate and place back onto the baking tray lined with parchment paper. Drizzle the tops with even more chocolate if desired. OR you can decorate with chocolate however you want!
Allow the chocolate to set completely at room temperature or in the fridge before serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Coconut Macaroons are:
- super quick and easy to throw together
- crunchy on the outside and chewy on the inside
- packed FULL of coconut flavour
- perfectly sweet
- beautifully coated in melted chocolate
They taste just like a Bounty candy bar!
How long will these coconut macaroons last? These macaroons will stay fresh kept in an airtight container at room temperature or in the fridge for up to 1 week.
Can I freeze these macaroons? Yep! They also freeze well for up to 3 months. Thaw overnight in the fridge.
You can also make these macaroons ahead of time. Prepare the macaroon dough up to 3 days in advance – cover tightly and keep refrigerated until ready to bake.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!