Introduction
There is nothing quite as satisfying as a dessert that delivers maximum flavor with minimal effort. These 5-Ingredient Chewy Coconut Macaroons are exactly that: a traditional, deeply satisfying cookie that comes together in minutes. Originating as a simple, flourless confection likely developed in Italian monasteries, the macaroon gained popularity across Europe, eventually settling into the sweet, chewy form cherished today, particularly in American and Ashkenazi baking. This recipe skips the complicated steps and precise techniques of French macarons, offering a rustic, gorgeously golden treat that is naturally gluten-free and perfect for any occasion.
Ingredients
- Sweetened Shredded Coconut: 14 oz (400g)
- Sweetened Condensed Milk: 14 oz (400g) (one standard can)
- Large Egg Whites: 2
- Pure Vanilla Extract: 1 tsp (5ml)
- Fine Sea Salt: 1/4 tsp (1.25g)
Step-by-step Preparation
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Prepare the Oven and Baking Sheet
Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone mats. This is essential, as the high sugar content makes macaroons prone to sticking.
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Combine the Base Ingredients
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly with a rubber spatula until the mixture is uniform and every piece of coconut is coated.
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Whip the Egg Whites (Optional but Recommended)
In a separate, clean bowl, use a hand mixer or stand mixer to beat the two egg whites until stiff peaks form. This step adds structure and ensures a lighter, chewier interior. If you prefer a denser, flatter macaroon, you can simply mix the egg whites into the coconut mixture without whipping.
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Fold and Scoop
Gently fold the stiff egg whites into the coconut mixture in two additions. Be careful not to overmix; you want to maintain the airiness of the whites. Using a small cookie scoop or two spoons, drop mounds of the mixture onto the prepared baking sheets. The macaroons should be about 1.5 to 2 inches wide and sit relatively high.
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Bake to Golden Perfection
Bake for 18 to 22 minutes, rotating the sheets halfway through, until the macaroons are deeply golden brown on the edges and lightly toasted on top. Remove from the oven and let them cool completely on the baking sheet before moving them. They will firm up significantly as they cool.
Nutritional Information
Coconut macaroons are a rich source of flavor and energy. Due to the sweetened condensed milk and sweetened coconut, they are high in sugar and saturated fat (from the coconut). However, coconut also provides dietary fiber and essential minerals. Depending on the size of the scoop, one average macaroon (making 20-24 total) contains approximately 150-180 calories, with roughly 3g of protein and 8g of fat.
Storage
Store cooled macaroons in an airtight container at room temperature for up to 4 days. If you need to keep them longer, they can be refrigerated for up to 7 days. For extended storage, macaroons freeze exceptionally well. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months and can be thawed quickly at room temperature.
Conclusion
These chewy coconut macaroons are a testament to the fact that the best desserts are often the simplest. They pair beautifully with a strong cup of coffee or a chilled glass of milk. For an elegant finish, melt 4 oz of high-quality dark chocolate (60-70% cacao) and dip the cooled bottoms of the macaroons, setting them on parchment paper until the chocolate hardens. Alternatively, swap out the vanilla for almond extract for a marzipan-like nuance, or press a toasted almond into the top of each mound before baking.