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Golden coconut macaroons, some dipped in dark chocolate, on a white plate
Continental · Snacks

Coconut Macaroons

Chewy, golden-edged coconut mounds made with just a handful of pantry ingredients. They are gluten-free, ready in about 35 minutes, and easy to dip in chocolate for gifting.

Published 1 Oct 2026Tested by Hina Ikram

Prep15 min
Cook20 min
Total35 min
Serves8
DifficultyEasy
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Ingredients

8 servings

Equipment: Baking tray, baking paper, mixing bowls, hand whisk or electric beater, tablespoon or small cookie scoop, wire rack

Method

  1. Heat the oven to 170°C (150°C fan) and line a baking tray with baking paper.

  2. In a large bowl, stir together the desiccated coconut, condensed milk and vanilla until the coconut looks evenly damp and sticky.

  3. In a clean, dry bowl, whisk the egg whites with the salt until foamy and holding soft peaks, about 2 minutes with a beater or 4 minutes by hand.

  4. Fold the whisked egg whites into the coconut mixture with a spatula, using gentle strokes so the mixture stays light and holds together when squeezed.

  5. Scoop heaped tablespoons of the mixture onto the tray, 3 cm apart. Press each lightly into a mound or pyramid; you should get about 16.

  6. Bake on the middle rack until the tips and bottom edges are deep golden and the centres look set, 18 to 20 minutes. Rotate the tray halfway if your oven browns unevenly.

  7. Leave the macaroons on the tray for 10 minutes to firm up, then move them to a wire rack to cool completely. They are fragile while hot.

  8. If dipping, melt the chocolate in short 20-second bursts in the microwave, stirring between each, until smooth. Dip the base of each macaroon, scrape off the excess and set on baking paper until firm.

Cooking tips

  • Use unsweetened desiccated coconut because the condensed milk already adds plenty of sweetness. Sweetened coconut can make the macaroons cloying and overly sticky.
  • Make sure the whisking bowl is completely free of grease and egg yolk, or the whites will not foam.
  • If the mixture feels loose and will not hold a shape, add 2 to 3 tablespoons more coconut. If it feels dry, stir in a teaspoon of milk.
  • Line the tray with baking paper rather than greasing it, as the caramelised condensed milk sticks firmly to bare metal.

Substitutions

  • Use 2 tbsp of aquafaba-free alternatives such as 1 whole egg if you have no spare egg whites, though the macaroons will be slightly denser.
  • Swap vanilla essence for ½ tsp almond essence or a little finely grated orange zest.
  • Use milk chocolate or white chocolate instead of dark cooking chocolate.
  • Sweetened coconut flakes can replace desiccated coconut; reduce the condensed milk to 150 g.

Serve with

"Serve with black tea or coffee, or pile them on a plate with fresh strawberries. Two macaroons make a small portion; a box of them also makes a good homemade gift."

Storage

"Keep in an airtight container at room temperature for up to 5 days. Chocolate-dipped macaroons keep best in a cool spot, with baking paper between the layers. Freeze for up to 2 months."

Reheating

"No reheating needed. To refresh slightly stale macaroons, warm them at 150°C for 3 to 4 minutes, then cool on a rack."

Nutrition per serving, estimated

365kcal
5 gProtein
26 gCarbs
27 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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