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Golden coconut macaroons with crisp toasted ridges and chewy centers on a parchment-lined baking sheet

Coconut Macaroons

These coconut macaroons combine sweetened shredded coconut, condensed milk, vanilla, and whipped egg whites for crisp golden edges and moist, chewy centers.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling 35 minutes
Total Time 1 hour 19 minutes
Servings: 24 macaroons
Course: Dessert
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 340 g sweetened shredded coconut about 4 1/2 cups, gently loosened before weighing
  • 300 g sweetened condensed milk about 1 cup, weighed for accurate consistency
  • 2 tsp pure vanilla extract stirred into the condensed milk
  • 1/4 tsp fine sea salt divided between the coconut mixture and egg whites
  • 90 g large egg whites about 3 large whites, room temperature
  • 1/4 tsp cream of tartar for stabilizing the whipped egg whites

Equipment

  • Digital kitchen scale
  • Two large rimmed baking sheets
  • Parchment paper
  • Large mixing bowl
  • Medium grease-free mixing bowl
  • Flexible silicone spatula
  • Electric hand mixer or stand mixer with whisk attachment
  • Small cookie scoop, approximately 2 tablespoons
  • Instant-read thermometer, optional
  • Wire cooling rack

Method
 

  1. Arrange racks in the upper and lower thirds of the oven and preheat to 325°F (163°C). Line two large rimmed baking sheets with parchment paper, keeping the paper flat so the macaroons sit level. Avoid greasing the parchment because added fat can encourage spreading. Check that the mixing bowl and whisk for the egg whites are completely clean and grease-free, then separate the room-temperature whites without allowing any yolk into the bowl.
  2. Place the loosened sweetened shredded coconut in a large mixing bowl. In a separate cup, stir the condensed milk, vanilla, and half of the salt until smooth, then scrape this mixture over the coconut. Fold with a flexible spatula until every strand looks evenly moistened and no dry pockets remain. Let the mixture stand at room temperature for 10 minutes; it should become cohesive and hold together when squeezed, but it will still feel thick and sticky.
  3. Add the cream of tartar and remaining salt to the egg whites. Using an electric mixer, beat on medium speed until foamy, then increase to medium-high and continue for 2 to 3 minutes. Stop when the whites form glossy medium-stiff peaks that stand with slightly curved tips. Fold one-third of the foam into the coconut mixture to loosen it, then gently fold in the remainder in two additions until no white streaks remain and the mixture feels lighter.
  4. Using a 2-tablespoon cookie scoop and the digital scale, portion the mixture into 24 mounds weighing about 35 grams each. Pack each scoop firmly enough to create a stable base, then place the macaroons at least 1 1/2 inches apart on the prepared baking sheets. With slightly damp fingertips, press any loose sides inward and pinch a few strands upward for craggy tops. Do not leave long, wispy pieces exposed because they can scorch before the centers set.
  5. Bake for 20 to 24 minutes, rotating the pans from front to back and switching their rack positions after 12 minutes. The macaroons are done when the bases and outer ridges are deep golden brown, the tops feel dry, and the centers resist gentle pressure without feeling liquid or collapsing. An instant-read thermometer inserted into a center should register at least 160°F (71°C). Cool on the pans for 10 minutes, then transfer carefully to a wire rack and cool for 25 minutes before serving.

Notes

  • Trust the scale over the scoop: Keeping each portion near 35 grams gives the centers enough time to set just as the exposed coconut reaches a deep golden brown.
  • Watch the lower edges closely: Coconut can move from toasted to scorched quickly, so begin checking at 20 minutes and remove the pans once the bases are evenly browned.
  • Keep the foam glossy: Stop whipping when the peaks hold with slightly bent tips; dry, clumpy egg whites are harder to fold evenly and can create hollow pockets.
  • Fold from the bottom deliberately: The condensed milk settles beneath the coconut, so sweep the spatula fully under the mixture while preserving as much egg-white aeration as possible.
  • Let the structure settle: Warm macaroons are fragile and may stick to the parchment, while a 10-minute pan rest allows the sugar and egg proteins to firm.