Chewy Coconut Macaroons made with sweetened coconut flakes, condensed milk, vanilla, and almond extracts—easy, crispy, and golden!
So, here’s the thing. I didn’t grow up in a house where Coconut Macaroons were a “thing.” We were more of a chocolate chip cookie family. You know, the Tollhouse recipe taped to the fridge door, and every batch slightly different because someone (me) always forgot one ingredient. Oops.
But then one summer, my friend dragged me to this bake sale fundraiser—small-town stuff, you get it—and someone had brought these golden little mounds that looked like snowballs kissed by the sun. I bought one on a whim (it was fifty cents, big spender here), and BOOM… love at first bite. Chewy, sweet, crispy on the edges. I actually went back and bought three more. Then I decided, like any normal person obsessed with food would, “I’m making these myself.”
And now? Well, they’re a regular in my kitchen. They show up at bake sales, birthdays, and sometimes on a random Tuesday night because why not have macaroons on a Tuesday?
Why You’ll Love This Coconut Macaroons Recipe?
Listen, I’m not gonna twist your arm… but if you like coconut and you’re into easy baking wins, these Coconut Macaroons are kind of your jam. Here’s why I keep making them:
- They take less than half an hour, start to finish. (Seriously, I’ve timed it. Twice.)
- They’re the perfect balance of crispy and chewy. The outside gets that beautiful golden brown, and the inside? Soft and sweet.
- There’s no mixer needed. One bowl, one spoon, and you’re good to go.
- They freeze amazingly well… if you can manage not to eat them all in one sitting. (Not saying I have zero self-control, but… yeah.)
And if you’re the type who loves giving homemade treats as gifts? Wrap these up in a little box with a ribbon, and you’ll be everyone’s favorite human.
Ingredient Notes:
Let’s break it down, shall we? Because I’m all about knowing why things work.
Sweetened Coconut Flakes
This is the biggie. Sweetened coconut flakes are what give these macaroons that chewy texture we all love. Unsweetened coconut will make these dry and sad. Don’t do it.
Sweetened Condensed Milk (14 oz can)
This thick, sticky magic binds everything together. It also gives them that gooey center that makes you go, “Mmm.” You know the sound.
All-Purpose Flour (2/3 cup)
Just enough to hold them together. If you’re gluten-free, you can skip this… they’ll spread a little more but taste just as dreamy.
Salt (1/4 tsp)
Because salt makes sweet things taste better. Trust me.
Vanilla Extract (1 tsp)
You’ve got this in your cupboard already, right? Vanilla rounds everything out.
Almond Extract (1 tsp, optional but not really)
Okay, technically it’s optional. But this tiny splash makes a huge difference. It gives the macaroons that little extra “oomph” that makes people ask for the recipe.
How To Make Coconut Macaroons?
This is where the fun starts. Honestly, these are so easy you’ll wonder why you haven’t been making them for years.
Step 1: Preheat That Oven
Crank it to 350°F (175°C). Line two baking sheets with
Step 2: Mix the Dry Stuff
In your biggest bowl (because things get messy), combine the flour, coconut, and salt. Stir it like you mean it.
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Step 3: Add the Gooey Stuff
Pour in the sweetened condensed milk, vanilla, and almond extract. Now stir until it’s all sticky and you start thinking about just eating it with a spoon. (No judgment, but we are baking cookies here.)
Step 4: Scoop & Drop
Grab a cookie scoop (or a spoon if you’re old school). Make little mounds on your baking sheet, spaced out enough so they have room to do their thing.
Step 5: Bake Until Golden
Bake for 12-15 minutes. You’re looking for golden brown edges and tips. They’ll look like they just spent a week in the Caribbean. Sun-kissed, not burnt.
Step 6: Cool Down (Them… and You)
Let them cool on the pan before moving them. If you rush it, they’ll crumble. I’ve learned this the hard way—more than once.
Storage Options:
If, by some miracle, you have leftovers, here’s what to do:
- Room temp: In an airtight container for up to 5 days.
- Fridge: Good for a week.
- Freezer: Freeze on a tray first, then move to a zip-top bag. They’ll keep for 3 months. (Pro tip? Frozen macaroons are oddly satisfying straight from the freezer.)
Variations and Substitutions:
Feeling creative? Me too. Here’s how you can play around:
- Dip them in chocolate. Or drizzle. Or both. I’m not here to judge.
- Add chopped nuts. Almonds or pecans are fab.
- Zest it up. Lemon or orange zest adds a little sunshine.
- Go gluten-free. Skip the flour. They’re a tad more delicate but totally doable.
- Swap extracts. Don’t love almond? Try lemon or coconut extract instead.
What to Serve with Coconut Macaroons?
Besides sneaking one every time you walk by the counter? These are perfect with:
- A steaming mug of coffee (my personal favorite).
- A glass of cold milk (classic).
- Fresh berries (hello, summer snack plate).
- Vanilla ice cream with a couple of crumbled macaroons on top. Do it.
Frequently Asked Questions:
Can I use unsweetened coconut?
Sure… but why? Sweetened gives you that chewy, caramelized magic. If you must, add a little extra sugar to compensate.
Why are mine spreading?
Double-check your measurements—especially the condensed milk. And don’t skip the flour unless you’re intentionally going gluten-free.
Can I make these ahead?
Absolutely. In fact, they’re even better the next day once the flavors have a chance to hang out and get cozy.
And there you have it, my friend! My go-to, always-a-hit Coconut Macaroons recipe. If you make them (and I really hope you do!), let me know. Did you dip ‘em? Drizzle ‘em? Eat them all standing at the counter before anyone else got a taste? No judgment here. I’ve been there.
Can’t wait to hear how yours turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coconut Macaroons
Ingredients
- 2/3 c all-purpose flour
- 5 1/2 c sweetened coconut flakes
- 1/4 tsp salt
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Set your temperature to 350 degrees.
- Line your baking sheets, with parchment paper.
- In a bowl mix together 2/3 cup of all-purpose flour, 5 1/2 cups of sweetened coconut flakes and 1/4 teaspoon of salt.
- To the mixture stir in 14 ounces of sweetened condensed milk, 1 teaspoon of vanilla extract and 1 teaspoon of almond extract. Make sure everything is well combined.
- Use a cookie scoop to place spoonfuls of the mixture onto your baking sheets.
- Place them in the oven. Bake for about 12 to 15 minutes until they start to turn a lovely golden brown color.
- Let the macaroons cool completely before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
