Coconut Macaroon Cookies

Alright, I have to admit it—these coconut macaroon cookies transport me right back to my grandma’s cozy kitchen. I still remember the sweet, warm smell of toasted coconut filling the air while she shuffled through her recipe cards with flour-dusted hands. Every bite was like a little hug, chewy with a crisp golden exterior, and just the right balance of sweetness. Honestly, these cookies have that same magical feel: simple, comforting, and absolutely addictive. If you’ve ever wished for a cookie that feels like a soft beach breeze and warm sunshine rolled into one, these macaroons are your new best friend.

Quick Facts

• Yield: About 18 cookies
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Ingredients

For the Main Dish:

• 3 cups shredded sweetened coconut
• 3/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt

How I Make It

Step 1:

First, preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone mat. This helps your cookies release easily and keeps their bottoms perfect and golden.

Step 2:

In a large bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla extract. It’ll look sticky and slightly glossy—this is exactly what we want.

Step 3:

In a separate bowl, whisk the egg whites with the salt until you get soft peaks—meaning the whites hold their shape but are still a bit glossy. Gently fold these fluffy whites into your coconut mixture, being careful not to deflate all that lovely air.

Step 4:

Use a cookie scoop or two spoons to form small mounds (about 1.5 tablespoons each) and place them spaced apart on your prepared baking sheet.

Step 5:

Bake for about 12 minutes, or until the edges and tops turn beautifully golden brown but the centers stay tender and chewy. Keep a close eye toward the end—they can go from perfect to overdone quickly!

Step 6:

Let the macaroons cool completely on the baking sheet for about 10 minutes before transferring them to a wire rack. This helps them firm up while staying soft inside.

Variations & Tips

• Swap out half the shredded sweetened coconut for unsweetened for a less sweet, nuttier flavor.
• Add a handful of mini chocolate chips into the mixture for a surprise melty center.
• Dip the bottoms in melted dark chocolate and chill for an extra special treat.
• If you don’t have sweetened condensed milk, try using about 1/2 cup honey or maple syrup (your texture will be softer).
• Make mini macaroons by using a teaspoon scoop for bite-sized cookies.
• For an extra toasty flavor, briefly toast the shredded coconut before mixing.

How I Like to Serve It

These cookies are a perfect companion to afternoon tea or a fresh cup of coffee, especially on a rainy day when you want something cozy. During the holidays, I love piling them up on a festive platter alongside peppermint bark and gingerbread. And for summer parties, their tropical coconut flavor shines when paired with a chilled piña colada or fruity punch.

Notes

• Store leftovers in an airtight container at room temperature for up to 4 days; they taste even better the next day once the flavors meld.
• Reheat gently in the microwave for 10 seconds if you want that just-baked softness back.

Closing: I swear, once you’ve nailed these macaroons, you’ll keep coming back to that perfect chewy-crisp texture and coconutty goodness every single time.