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5 from 1 vote

Chewy Coconut Macaroons

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Author: Joanna Cismaru


  • 14 oz sweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 2 tbsp granulated sugar


  • Preheat oven to 325 F degrees.
  • Get 2 large cookie sheets ready by lining them with parchment paper and buttering the paper, or simply use a silpat.
  • In a large bowl stir together the coconut, condensed milk, salt, vanilla and almond extracts until everything is well incorporated.
  • In the bowl of your mixer add the egg whites and cream of tartar. Beat the eggs on medium speed until the egg whites are foamy, about 1 minute. Increase the speed to high and beat the eggs until the egg whites form soft peaks, another 2 to 3 minutes. Add the sugar and beat for another minute longer.
  • Using a rubber spatula gently fold the egg whites into the coconut mixture.
  • Place tablespoonfuls of the dough about 2 inches apart on the prepared cookie sheets. Bake one sheet at a time, for about 15 to 17 minutes, until some tips of the coconut shreds are lightly browned.
  • Let the cookies cool on the cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
  • You may store the cookies in an air tight container at room temperature for up to 3 days.