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Coconut Macaroons

Chewy coconut cookies with a crisp toasted edge.  Wow your friends with these yummy (gluten free!) coconut macaroons!!


  • 2 egg whites
  • 1 bag (14oz) of sweetened coconut
  • 1 can of sweetened condensed milk
  • 1 T. vanilla


  • Combine vanilla and condensed milk in a large bowl. 
  • Add coconut and blend well.
  • In a medium bowl, beat egg whites until they form soft peaks and add a pinch of salt.
  • Add egg whites to coconut mixture and fold them in.
  • Spoon mixture onto a parchment papered cookie sheet.
  • Bake at 350 degrees for 25-30 minutes (check for browned tops– you can see mine got a little over-done!)
  • Cool and enjoy!!

My thoughts: I made these with my friend Brie today- she can’t have gluten and these are blissfully free of it and soooo good.  I’ve been making these for many years and they are the best coconut macaroons I’ve ever tried.  Enjoy!!!! r-


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

18 responses »

  1. One of my favorite cookies! These look great.

  2. These are my wife’s favorite cookies. Recipe bookmarked for a day when I need to cheer her up!

  3. Such a perfect little cookie – and great to be getting in my little list of gluten free recipes for my celiac friends.

  4. Pingback: Creamy Coconut Cheesecake « eASYbAKED

  5. Just made these! they were soooooooo good! thanks for the recipe

  6. Shannon Gasparatto

    I beat 3 egg whites, recognizing that 300ml of heavy sweetend condensed milk plus the coconut, might perhaps beat down the fluffed egg white… what a HUGE dissappointmnet .. the whole thing went in the garbage.. its was like soup and yes, MY egg whites were beaten to stiff peaks… wow, such a waste.

    • I’m so sorry this didn’t work out for you Shannon. I use 2 egg whites and I’ve never had a problem. The addition of the coconut and condensed milk does reduce your egg whites a little- it ends up being just a touch soupy around the edges of each cookie once its spooned onto the cookie sheet- you can see in my photos the thinner crispy edges where that happened. Once baked it makes a firm cookie though. Try using only 2 egg whites- I think it might be a better consistency for you. Good luck!

  7. I made these and they were great. I decided to get creative. I placed an almond in the middle, I then melted some milk chocolate chips, and a tsp or so of peanut butter together and then drizzled it, or you can cover it completey. Let them cool, and you have a homemade almond joy! Yummo!

  8. Very disappointed in these cookies. I followed the recipe, but as another person mentioned mine were so soupy 😦 I only used two egg whites but they ended up a mess. I was able to salvage about 6 cookies from the batter at the very end and I must say the few I got were very yummy! Not sure what I did wrong….guess I will stick with chocolate chip.

    • I’m so sorry these didn’t work out for you– I’m almost certain that when this recipe fails it is because you quit beating the whites a touch too soon. Here is a great video that shows how thick the egg whites need to be before you use them. Don’t give up— chocolate chip are yummy cookies– but keep being brave! I have failed at making macarons too many times to count…and I’m determined to figure out why 🙂

  9. I have made these several times they have turned out amazing! I had never made macaroons before because I thought they were difficult and with three kids I needed fast and easy. My first batch were slightly soupy but still really yummy, the next time I added a quarter cup of coconut flour and they were light, puffy, and so delish! Thank you for sharing your recipes!


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