5-Ingredient Chewy Coconut Macaroons Recipe

There are certain smells that instantly transport you back to a place of comfort, warmth, and pure, unadulterated joy. For me, the aroma of coconut toasting in the oven is high on that list. It evokes memories of holiday baking marathons, cozy Sunday afternoons, and the simple pleasure of creating something delicious with my own hands. These 5-Ingredient Chewy Coconut Macaroons hold a particularly special place in my heart – and my family’s. I first stumbled upon a version of this recipe years ago, skeptical that something so simple could yield truly bakery-worthy results. How wrong I was! The first batch disappeared within an hour, met with rave reviews about their perfect chewiness, intense coconut flavour, and delightful golden edges. My kids now specifically request “the chewy coconut cookies,” and they’ve become a staple for potlucks, gifts, and whenever a sweet craving strikes that needs satisfying fast. They are ridiculously easy, forgiving for novice bakers, naturally gluten-free, and deliver a texture that is simply divine – soft and moist on the inside with just the right amount of resistance. Forget dry, crumbly macaroons; these are the real deal, and I’m thrilled to share exactly how to make them perfect every single time. They are proof that sometimes, the simplest things truly are the best.

The Ultimate 5-Ingredient Chewy Coconut Macaroons Recipe

This recipe focuses on maximum chewiness and intense coconut flavour with minimal fuss. The magic lies in the combination of sweetened condensed milk, which provides moisture, sweetness, and binding, and egg whites, which add structure and lightness. Sweetened shredded coconut is essential here for the classic texture and taste.

Yields: Approximately 24-30 macaroons (depending on size)
Prep time: 15 minutes
Chill time (optional but recommended): 30 minutes
Bake time: 20-25 minutes

Ingredients

• 1 (14-ounce / 396g) can Sweetened Condensed Milk: This is the powerhouse ingredient. It provides sweetness, moisture, and acts as the primary binder, ensuring that incredibly chewy texture. Do not substitute with evaporated milk or regular milk; the recipe relies on the sugar and thickness of sweetened condensed milk. Use a full-fat version for the best flavour and richness. Ensure you scrape the can well to get every last drop of milky goodness.
• 5 ⅓ cups (about 14-16 ounces / 400-450g) Sweetened Shredded Coconut: The star of the show! Sweetened shredded coconut (often found labelled as “Angel Flake” or similar) is crucial for the traditional macaroon texture and moisture level. Unsweetened coconut will result in a drier, less sweet macaroon and may require adjustments to the condensed milk or added sugar, moving away from the simplicity of this 5-ingredient recipe. The long shreds provide that characteristic chewy bite. Ensure your coconut is fresh; stale coconut can taste oily or dry.
• 2 large Egg Whites: These provide structure, lift, and help bind the macaroons without making them cakey. They contribute to the chewy texture when baked. Make sure there are absolutely no traces of yolk in the whites, as fat can prevent them from incorporating properly and potentially hinder the structure. Room temperature egg whites tend to incorporate more easily, but cold egg whites are easier to separate. For this recipe, straight from the fridge is usually fine.
• 1 ½ teaspoons Pure Vanilla Extract: Vanilla enhances the sweetness and rounds out the coconut flavour beautifully. Use pure vanilla extract for the best taste, rather than imitation vanilla. You could experiment with other extracts like almond or coconut extract (use less, perhaps ½ teaspoon, if using stronger extracts), but pure vanilla is classic.
• ¼ teaspoon Salt: A small amount of salt is essential! It doesn’t make the macaroons salty, but rather balances the sweetness from the condensed milk and coconut, making the coconut flavour pop and preventing the cookies from tasting flat or overly sugary. Fine sea salt or regular table salt works perfectly.

Step-by-Step Instructions for Perfect Macaroons

Follow these instructions carefully for guaranteed chewy, delicious results. The process is simple, but a few key details make all the difference.

1. Prepare Your Baking Sheets and Oven:

• Preheat your oven to 325°F (160°C). Position an oven rack in the middle of the oven. Proper oven temperature is crucial; too hot and the bottoms/edges will burn before the centre is cooked, too cool and they might spread too much or not develop the right texture.
• Line two large baking sheets with parchment paper or silicone baking mats (Silpats). This is essential to prevent sticking. Macaroons are sticky due to the sugar content, and trying to remove them directly from a metal sheet can lead to breakage and frustration. Parchment paper guarantees easy release and cleanup.

2. Combine the Wet Ingredients:

• In a large mixing bowl, pour the entire can of sweetened condensed milk. Make sure to scrape the sides and bottom of the can with a spatula to get all of it.
• Add the 2 large egg whites to the bowl with the condensed milk.
• Pour in the 1 ½ teaspoons of pure vanilla extract.
• Sprinkle in the ¼ teaspoon of salt.
• Whisk these wet ingredients together until well combined and smooth. You don’t need to whip the egg whites separately for this recipe; just ensure they are fully incorporated into the condensed milk mixture. The mixture should look homogenous and slightly fluid.

3. Incorporate the Coconut:

• Add all 5 ⅓ cups of the sweetened shredded coconut to the bowl with the wet ingredients.
• Using a sturdy spatula or a wooden spoon, gently fold and stir the coconut into the wet mixture. Continue mixing until all the coconut shreds are evenly moistened and coated. Be thorough, ensuring there are no dry patches of coconut left. The mixture will be thick, sticky, and shaggy – this is exactly what you want. Avoid overmixing; just combine until everything is uniformly incorporated. Overmixing isn’t as critical here as in delicate cakes, but you still want to be reasonably gentle.

4. Chill the Mixture (Optional but Recommended):

• Cover the bowl with plastic wrap and refrigerate the coconut mixture for at least 30 minutes. This step helps the mixture firm up slightly, making it much easier to scoop and helping the macaroons hold their shape better during baking, preventing excessive spreading. If you’re short on time, you can skip this step, but the macaroons might spread a bit more. Chilling also allows the flavours to meld slightly.

5. Scoop the Macaroons:

• Once chilled (or if skipping chilling), use a small cookie scoop (about 1.5 tablespoons) or two spoons to drop rounded mounds of the coconut mixture onto the prepared baking sheets. Aim for mounds that are roughly 1.5 inches in diameter. Leave about 1-2 inches of space between each macaroon to allow for slight spreading and air circulation.
• Using a cookie scoop ensures uniform size, which leads to even baking. If using spoons, try to make the mounds as consistent in size as possible. You can gently shape them with your fingertips (wetting your fingers slightly with water can help prevent sticking) into neat dome shapes, but a slightly rustic, craggy look is also characteristic and perfectly fine. Don’t pack them too densely; a slightly loose mound helps achieve the perfect texture.

6. Bake to Golden Perfection:

• Place the baking sheets in the preheated 325°F (160°C) oven.
• Bake for 20-25 minutes. The exact time will depend on your oven and the size of your macaroons.
• Start checking around the 18-20 minute mark. The macaroons are done when the edges and coconut tips are lightly golden brown, and the tops feel set to the touch. The centres should still feel soft and chewy. Be careful not to overbake, as this is the primary cause of dry macaroons. A light golden colour is key; deep brown means they’ve gone too far. If your oven bakes unevenly, rotate the baking sheets halfway through the baking time.

7. Cool Completely:

• Once baked, remove the baking sheets from the oven. Let the macaroons cool on the baking sheets for about 5-10 minutes. They will be quite soft right out of the oven and need this time to firm up slightly.
• After the initial cooling, carefully transfer the macaroons using a thin spatula to a wire rack.
• Let the macaroons cool completely on the wire rack before serving or storing. This is a crucial step! As they cool, their chewy texture fully develops. Tasting them warm is tempting, but their best texture is achieved at room temperature. This can take an hour or more depending on ambient temperature.

8. Store Properly:

• Once completely cool, store the macaroons in an airtight container at room temperature. They are best enjoyed within 3-4 days for optimal chewiness. See the FAQ section for longer storage options.

Nutrition Facts (Estimated)

• Servings: Approximately 24-30 macaroons (based on using a 1.5 tablespoon cookie scoop)
• Calories per serving (1 macaroon): Approximately 120-150 kcal

Disclaimer: Nutrition information is an estimate only and will vary depending on the specific brands of ingredients used, the exact size of the macaroons, and the final yield. This estimate is provided for informational purposes.

Preparation Time Breakdown

• Active Preparation Time: 15 minutes (Mixing the ingredients, scooping)
• Chill Time (Optional): 30 minutes
• Baking Time: 20-25 minutes
• Cooling Time: 1 hour (minimum, for full texture development)
• Total Time (Including Chilling & Cooling): Approximately 2 hours 10 minutes
• Total Time (Excluding Chilling): Approximately 1 hour 40 minutes

How to Serve Your Chewy Coconut Macaroons

These macaroons are delightful on their own, but here are some ways to elevate their presentation and enjoyment:

• Classic Presentation:
  • Arrange them simply on a pretty platter or cake stand. Their rustic, golden appearance is appealing as is.
  • Serve alongside a hot cup of coffee, tea (especially black tea or chai), or a cold glass of milk.
• With Chocolate:
  • Drizzle: Melt some semi-sweet, milk, or dark chocolate (chips or chopped bar). Once the macaroons are completely cool, drizzle the melted chocolate over the tops using a spoon or a piping bag with a small tip. Let the chocolate set completely before serving.
  • Dip: Dip the bottoms of the cooled macaroons in melted chocolate. Place them back on parchment paper-lined tray and refrigerate briefly until the chocolate is firm. This adds a lovely chocolate base and a different textural element.
  • White Chocolate: White chocolate also pairs beautifully with coconut for a sweeter combination. Drizzle or dip as above.
• Dessert Platter Component:
  • Include them on a mixed dessert platter featuring other cookies, brownies, or mini pastries. Their distinct texture and flavour add variety.
  • Pair them with fresh fruit, especially berries (raspberries, strawberries) or tropical fruits (pineapple, mango), for a refreshing contrast.
• Ice Cream Pairing:
  • Serve slightly crumbled macaroons over a scoop of vanilla, chocolate, or coffee ice cream.
  • Use two macaroons to create a mini ice cream sandwich (best eaten immediately!).
• Gifting:
  • Place cooled macaroons in cellophane bags tied with a ribbon.
  • Arrange them in decorative boxes or tins lined with parchment paper. They make wonderful homemade gifts for holidays, birthdays, or as a thank you gesture.
• Holiday Specific:
  • These are naturally gluten-free and often popular for Passover if using Kosher-for-Passover ingredients (check specific ingredient certifications).
  • They are a festive addition to Christmas cookie trays.

Additional Tips for Perfect Chewy Macaroons

Want to guarantee macaroon success? Keep these five tips in mind:

1. Don’t Overbake! This is the single most important tip for achieving that perfect chewy texture. Ovens vary, so start checking early (around 18 minutes). Look for light golden brown edges and tips, and a top that feels just set. The center should still feel soft. They will continue to firm up as they cool. Overbaked macaroons become dry and crumbly.
2. Use the Right Coconut: Stick with sweetened shredded coconut for this specific recipe. It has the moisture content and sweetness level that works perfectly with the sweetened condensed milk. Using unsweetened coconut (like desiccated or finely shredded unsweetened) will drastically alter the texture and sweetness, likely resulting in a dry macaroon unless you make significant adjustments.
3. Cool Completely on a Wire Rack: Patience is key! Don’t rush the cooling process. Letting the macaroons cool completely on a wire rack allows air to circulate around them, preventing soggy bottoms and helping them set to that ideal chewy consistency. They develop their best texture once fully at room temperature.
4. Uniform Scooping for Even Baking: Use a cookie scoop (a 1.5 tablespoon size is ideal) to ensure all your macaroons are roughly the same size and shape. This promotes even baking, so you don’t have some small ones burning while larger ones are still undercooked in the center. Consistency is your friend here.
5. Consider the Chill: While optional, chilling the mixture for 30 minutes before scooping really does make a difference. The slightly firmed-up batter is less sticky, easier to handle, and holds its shape better during baking, leading to taller, more uniform macaroons that spread less.

Frequently Asked Questions (FAQ) About Chewy Coconut Macaroons

Here are answers to some common questions about making these easy macaroons:

1. Q: Why did my macaroons spread out flat?
   • A: There are a few potential reasons for flat macaroons. The most common is skipping the chilling step, which helps the mixture firm up. Another possibility is that your oven temperature was too low, allowing them to spread too much before setting. Using unsweetened or overly fine coconut might also contribute, as it doesn’t provide the same structure. Lastly, ensure you used sweetened condensed milk, not evaporated milk, as the latter is too thin. Using the recommended sweetened shredded coconut and considering the chill time usually solves this.
2. Q: Can I use unsweetened coconut in this recipe?
   • A: While possible, it’s not recommended for this specific 5-ingredient recipe if you want the classic chewy, moist result. Sweetened shredded coconut has added sugar and moisture that are accounted for in the balance of ingredients. Using unsweetened coconut will result in a significantly drier and less sweet macaroon. You would need to adjust the recipe, likely by adding more sugar or liquid, which moves away from the simplicity of this version. Stick to sweetened shredded coconut for guaranteed success with these instructions.
3. Q: How do I store coconut macaroons and how long do they last?
   • A: Store completely cooled macaroons in an airtight container at room temperature. They are best enjoyed within 3-4 days for optimal chewiness and freshness. If you live in a very humid climate, they might become slightly sticky over time; placing a sheet of parchment paper between layers can help. Avoid storing them in the refrigerator, as this can actually make them dry out faster.
4. Q: Can I freeze coconut macaroons?
   • A: Yes, coconut macaroons freeze quite well! Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer the frozen macaroons to a freezer-safe airtight container or zip-top bag, separating layers with parchment paper. They can be frozen for up to 2-3 months. Thaw them at room temperature for an hour or two before serving. Note that macaroons with chocolate drizzle might experience some condensation upon thawing.
5. Q: Can I add chocolate chips or nuts to this recipe?
   • A: Absolutely! You can fold in about ½ to ¾ cup of mini chocolate chips (semi-sweet or milk chocolate work well) or chopped nuts (like pecans or almonds) into the mixture along with the coconut in Step 3. Be mindful not to add too many mix-ins, as it could affect the structure slightly, but a moderate amount works beautifully and adds extra flavour and texture. Ensure nuts are chopped relatively small. You could also press a whole almond or a maraschino cherry (well-drained) into the center of each mound before baking.

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