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Finished coconut macaroons on a wire cooling rack, craggy golden-brown toasted coconut mounds, several with chocolate-dipped bottoms, on a kitchen counter in warm natural light, casual home baking

Coconut Macaroons

Four-ingredient coconut macaroons with crisp golden edges and a soft chewy center, bound with sweetened condensed milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 14 oz sweetened shredded coconut about 5 1/3 cups
  • 14 oz sweetened condensed milk one can
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract optional
  • 2 large egg whites room temperature
  • 1/4 tsp kosher salt
  • 4 oz semisweet chocolate melted, optional for dipping

Method
 

  1. Heat the oven to 325F and line two baking sheets with parchment. These stick to bare metal, so do not skip the parchment.
  2. Stir the coconut, condensed milk, vanilla, and almond extract together until every strand is coated.
  3. Beat the egg whites with the salt to stiff peaks in a separate clean bowl, then fold them into the coconut mixture in two additions. Folding rather than stirring is what keeps the centers light instead of dense.
  4. Scoop packed tablespoons onto the sheets, leaving 2 inches between them, and press each mound so it holds together.
  5. Bake 18 to 22 minutes until the tips and edges are deep golden. Cool completely on the pan before moving them, then dip the bottoms in melted chocolate if you like.