If you’re craving something sweet, chewy, and irresistibly coconutty, these easy coconut macaroons are exactly what you need. Made with just five simple pantry ingredients, they come together in minutes and bake up golden, chewy, and packed with coconut flavor in every bite.
This 5-ingredient coconut macaroon recipe is perfect for holiday cookie trays, potlucks, or whenever you need a quick homemade treat. No mixer, no fuss — just mix, scoop, and bake.
Why You’ll Love This Coconut Macaroon Recipe
- Only 5 ingredients — simple, budget-friendly pantry staples
- No mixer required — just stir everything together by hand
- Quick to make — ready in under 30 minutes start to finish
- Chewy and golden — crispy edges with a soft, sweet center
- Great for gifting — perfect for cookie trays and holiday treats
Ingredients
- 5 cups (400g) sweetened shredded coconut
- 2/3 cup (82g) all-purpose flour
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 can (400g) sweetened condensed milk
How to Make Coconut Macaroons
- Preheat the oven. Set your oven to 170°C (340°F).
- Mix the dry ingredients. In a large bowl, combine the shredded coconut, flour, and salt.
- Add the wet ingredients. Stir in the vanilla extract and sweetened condensed milk.
- Combine. Mix until everything is well combined and evenly coated.
- Prepare the tray. Line a baking tray with parchment paper.
- Scoop the mixture. Scoop small portions of the coconut mixture onto the tray, spacing them apart.
- Bake. Bake for 15–20 minutes, or until the tops are lightly golden.
- Cool. Let the macaroons cool on the tray for a few minutes before serving.
Tips for the Best Coconut Macaroons
- Pack the scoops firmly so the macaroons hold their shape while baking.
- Watch the oven closely near the end — coconut can go from golden to overly browned quickly.
- Use sweetened shredded coconut for the best chewy texture and flavor.
- Let them cool fully before storing so they set properly.
- Dip in chocolate for an extra-special treat — melted chocolate pairs perfectly with coconut.
Storage Tips
Store cooled macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. They also freeze well for up to 2 months — just thaw at room temperature before serving.
Frequently Asked Questions
Can I use unsweetened coconut instead? Yes, but the macaroons will be less sweet. You may want to add a bit more condensed milk or sugar to balance the flavor.
Why did my macaroons spread too much? This usually happens if the mixture isn’t packed tightly enough when scooping. Press the scoops firmly to help them hold their shape.
Can I make these gluten-free? Yes, simply swap the all-purpose flour for a gluten-free flour blend or cornstarch.
Can I add chocolate to this recipe? Absolutely — dip the cooled macaroons in melted chocolate or drizzle it on top for a bakery-style finish.
Pin this recipe now and keep these chewy coconut macaroons on hand for your next sweet craving!
Easy Coconut Macaroons
Ingredients
- 5 cups sweetened shredded coconut 400g
- 0.7 cups all-purpose flour 82g
- 0.5 teaspoons salt
- 2 teaspoons vanilla extract
- 1 can sweetened condensed milk 400g
Instructions
- Preheat the oven: Set your oven to 170°C (340°F).
- Mix dry ingredients: In a large bowl, combine 5 cups sweetened shredded coconut (400g), 0.7 cups all-purpose flour (82g), and 0.5 teaspoons salt.
- Add wet ingredients: Stir in the 2 teaspoons vanilla extract and 1 can sweetened condensed milk (400g).
- Combine: Mix until everything is well combined and evenly coated.
- Prepare the tray: Line a baking tray with parchment paper.
- Scoop the mixture: Scoop small portions of the mixture onto the tray, spacing them apart.
- Bake: Bake until the tops are lightly golden.
- Cool: Let the macaroons cool on the tray for a few minutes before serving.