Coconut Macaroon Cookies

Indulge in the tropical flavors of these delightful Coconut Macaroons! Infused with the rich essence of sweetened condensed milk and a hint of vanilla, these golden-brown beauties are a perfect treat for any occasion. Whether you're a seasoned baker or new to the culinary arts, this easy-to-follow recipe promises a bite of coconut heaven. Dive into the world of scrumptious desserts with this classic treat!


  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt


Begin by preheating your oven to 325°F and lining your sheet pans with parchment paper. In a large mixing bowl, blend together the sweetened shredded coconut, condensed milk, and pure vanilla extract until well combined.

In a separate bowl, using an electric mixer fitted with a whisk attachment, whip the egg whites with kosher salt. Continue until you achieve medium-firm peaks. Gently fold these whipped egg whites into your coconut mixture, ensuring a light and airy batter.

Using an ice cream scoop or two teaspoons, drop the batter onto your prepared sheet pans, spacing them evenly. Bake these morsels for 20 to 25 minutes or until they turn a beautiful golden brown. Once baked, allow them to cool before serving.

If you want to kick it up a notch, drizzle the cookies with melted chocolate! This recipe make 20-22 cookies. 

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