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Classic Coconut Macaroons

Scott Phillips

Yield: Makes about 20 macaroons

The best macaroons have a soft, chewy center with a slightly crisped exterior. Think gently toasted marshmallow kissed by coconut. Though these plain vanilla versions are delicious in their own right, they also make a great blank canvas for dressing up with all sorts of variations.


  • 1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
  • 1 tsp. pure vanilla extract
  • 14 oz. (4-1/2 cups) sweetened shredded coconut
  • 2 large egg whites
  • 1/4 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 95
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Protein (g): 2


  • Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
  • Combine the condensed milk and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
  • Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound.
  • With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.
  • Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
  • Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool completely.

Make Ahead Tips

The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.


Rate or Review

Reviews (12 reviews)

  • User avater
    EMM3773 | 09/29/2019

    I made a smaller batch of this recipe as I only had 9 oz coconut. I realized after the fact that I used 4 egg whites though. They turned out great -- very light and not sweet at all (I used unsweetened coconut). I added about 1/4 cup of mini chocolate chips. Took the reviewer's advice to lower the oven temp to 325 and they were done at about 22 minutes. I portioned them with my medium ice cream scoop (measures 1-1/2" across) and got 27 cookies. Very nice recipe, and a great way to use up the egg whites from yesterday's creme brulee :)

  • NordyGirl | 06/10/2019

    Easy, gluten free and delicious! I've made these at least a dozen times. I add 1/2 of a maraschino cherry to each macaroon before baking, for old times' sake.

  • DGEE | 04/20/2019

    So easy and the best macaroons we have ever had.

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