Surprisingly easy and mouthwatering coconut macaroon recipe

Kelly Fong/Staff

If you love coconut – and we mean LOVE – then you’ll surely adore this recipe! Coconut macaroons are one of the best desserts out there. Crispy and sweet, these macaroons will definitely satisfy your sweet tooth and your coconut craving. Unlike regular macaroons made of almond flour, coconut macaroons are extremely easy to make because there’s no need to worry about whether the macaroons rise or not! We’re calling all mediocre bakers out there to try this recipe. We promise there’s no way you can screw this up.

Recipe: Coconut macaroons

Total time: 35 minutes | Yield: 20 cookies


14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 egg whites

¼ teaspoon kosher salt


Preheat the oven to 325 degrees Fahrenheit.

Mix the shredded coconut, condensed milk and vanilla extract together. You may add more shredded coconut if you wish!


Whisk together egg whites and salt.


Gently fold the whisked egg whites and salt into the coconut mixture.


You may use an ice scream scoop (about 2 teaspoons) to place the batter onto your lined or buttered baking pan. Leave room in between each ball of batter. Bake for about 25 minutes or until the batter becomes golden brown.


After they’ve reached this golden brown color, the macaroons are ready to be devoured! We weren’t lying when we said this is an extremely easy recipe. Make sure to allow the macaroons to cool for about 10 minutes before serving. Enjoy and happy baking, Golden Bears.

Contact Kelly Fong at [email protected].