Classic coconut macaroons that are soft and chewy on the inside and made with just 5 ingredients… the perfect afternoon tea treat!
This would have to be the easiest and most delicious cookie recipe going around! Made from just 5 ingredients and in just a few minutes… these coconut cookies couldn’t be simpler!
The ingredients for chewy coconut macaroons
5 ingredients is all you need to make these ‘chewy on the inside’ and ‘crunchy on the outside’ cookies!
- shredded coconut (not desiccated coconut)
- sweetened condensed milk
- vanilla extract
- egg whites
- pinch of salt
How to make coconut macaroons in 3 easy steps
Step 1: Mix the coconut, sweetened condensed milk and vanilla extract together
Step 2: Beat the egg whites and salt and stir through the coconut mixture
Step 3: Form into small mounds and bake in the oven until golden and crispy on the outside but soft and chewy on the inside
What type of coconut should I use in coconut macaroons?
When making macaroons you’ll need to use shredded coconut (not desiccated coconut). Shredded coconut is longer than desiccated coconut and can be bought from any major supermarket. I used McKenzie’s brand for this recipe (but you can use any brand you like).
How to store homemade macaroons
For best results, store homemade macaroons in an airtight container at room temperature for up to 1 week. For longer storage, freeze in an aright container in the freezer for up to 1 month.
More delicious biscuit and cookie recipes
Check out my entire collection of biscuit and cookie recipes here! All of the recipes come with conventional and Thermomix methods… and they’re sooo yummy! I promise that you’ll love them!
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Coconut Macaroons
Ingredients
- 395 g shredded coconut
- 350 g sweetened condensed milk
- 1 tsp vanilla extract
- 2 egg whites
- pinch of salt
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.
- In a large mixing bowl, stir the coconut, sweetened condensed milk and vanilla extract together and set aside.
- In a seperate bowl, beat the egg whites and salt with hand-held beaters, a stand-mixer or Thermomix until stiff peaks form.
- Gently fold the egg whites through the coconut mixture.
- Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos).
- Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour.
- Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.
- Insert the butterfly into a clean and dry Thermomix bowl. Add the egg whites and a pinch of salt. Mix for approximately 2-3 minutes, 37 degrees, Speed 4 or until stiff peaks form.
- Add the coconut, sweetened condensed milk and vanilla extract to the Thermomix bowl and gently fold through the egg whites with the spatula. Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos).
- Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour.
- Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
