The BEST Coconut Macaroons for the true coconut lovers. These easy macaroons are made without sweetened condensed milk so the delicate, sweet flavor of coconut really shines through. These macaroons are chewy on the inside and perfectly toasted on the outside.
Made with just 5 simple ingredients, coconut as the main ingredients of these coconut bites. And they taste great, and are really easy to make, too.
Made with just 5 simple ingredients, coconut is allowed to shine as the one true star of these classic little cookies. Take a whole lot of coconut, mix it with a little bit of flour, salt, vanilla, and sweetened condensed milk, and you've got yourself the makings for one decadent little coconut bite.
Made with just 5 simple ingredients, coconut is allowed to shine as the one true star of these classic little cookies. Take a whole lot of coconut, mix it with a little bit of flour, salt, vanilla, and sweetened condensed milk, and you've got yourself the makings for one decadent little coconut bite.
What Makes them Best Coconut Macaroons?
One of my all-time favorite coconut indulgences is macaroons. These are for the true coconut lover. The best coconut macaroons are beautifully toasted on the outside and sweet and chewy in the center. I can’t stand a dry macaroon!
How To Make Perfect Coconut Macaroons?
While this particular treat might at first seem complicated to make, it’s really not. I always recommend reading through the instructions twice before starting and then pulling out and measuring all ingredients so you’re ready to go.Tips for the Best Macaroons
I make my macaroons without sweetened condensed milk and it really helps that coconut flavor shine through.
There are a few tips that will help you make the best coconut macaroons EVER:
- Not too small, not too big. About the size of a golf ball is perfect.
- These macaroons do not spread when baking. The shape/size they are when they go into the oven is the same as when they come out.
- Use a cookie scoop to scoop the macaroons. Make sure to really pack that coconut in there!
- Don’t be afraid of brown! That toasted coconut flavor is essential in a good macaroon.
- Line your baking sheet with parchment paper for easy removal.
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- Course: Dessert
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Servings: 24 Macaroons
INGREDIENTS:
- MAKES 24
- 40g/1½oz/⅓ cup plain (all-purpose) flour
- Pinch of salt
- 225g/8oz/scant 3 cups desiccated (dry unsweetened) coconut
- 175ml/6fl oz/¾ cup sweetened condensed milk
- 5ml/1 tablespoon vanilla extract
STEPS:
- Preheat the oven to 180°C/350°F/Gas 4. Grease two baking sheets.
- Sift the flour and salt into a bowl. Stir in the coconut.
- Pour in the milk. Add the vanilla and stir from the center to make a very thick mixture.
- Drop heaped tablespoonfuls of mixture 2.5cm/1 in apart on the sheets. Bake until golden brown, about 20 minutes. Cool on a rack.