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There’s something truly magical about coconut macaroons, isn’t there? That perfect combination of a crisp, golden exterior giving way to a wonderfully soft, chewy, and moist center… it’s a texture dream. Honestly, these little cookie bites are one of my all-time favorite treats to whip up. They feel fancy, but the process is surprisingly straightforward—no fancy equipment or hard-to-find ingredients required. I’ve played with this recipe for years, tweaking it until it’s just right. The secret, you’ll find, is in the gentle folding and the quality of your coconut. These are naturally gluten-free, wonderfully sweet without being overpowering, and they have this incredible aroma that fills your kitchen with pure happiness. Whether you’re a seasoned baker or just starting out, this recipe is for you. Let’s make some magic happen.

Recipe Overview

Why You’ll Love This Coconut Macaroon Cookie Bites

Incredibly Simple to Make. You really only need one bowl and a handful of ingredients you probably already have. There’s no creaming butter or chilling dough—just mix, scoop, and bake.
The Perfect Texture Trio. We’re aiming for a trifecta here: a lightly crisp bottom, a golden-brown crunchy top, and a soft, almost fudgy interior that just melts in your mouth.
Naturally Gluten-Free Goodness. Since the base is sweetened shredded coconut, these are a fantastic treat for anyone avoiding gluten, without needing any special flour blends.
Endlessly Customizable. Once you master the basic recipe, you can stir in chocolate chips, dip them in dark chocolate, or even add a hint of citrus zest to make them your own.

Ingredients & Tools

400 g sweetened shredded coconut
160 ml sweetened condensed milk (that’s about half a standard 14 oz can)
2 large egg whites, at room temperature
1 tsp pure vanilla extract
1/4 tsp fine sea salt
50 g granulated sugar (optional, for extra crispness)

Tools: A large mixing bowl, a rubber spatula, a baking sheet, parchment paper or a silicone baking mat, a cookie scoop or two spoons, and a stand mixer or hand mixer (helpful but not strictly essential).

Don’t be tempted to use desiccated coconut here—the sweetened, moist shredded variety is key for that classic chewy texture. And that bit of salt? It’s not optional, honestly. It makes the sweet coconut flavor pop in the most wonderful way.

Nutrition (per serving)

Calories: 145 kcal
Protein: 2 g
Fat: 8 g
Carbohydrates: 18 g
Fiber: 2 g

Serves: 18 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Room Temperature Egg Whites Are Key. Cold egg whites won’t whip up as voluminously, which means your macaroons might not hold their shape as well and could spread a bit. Just take them out of the fridge about 30 minutes before you begin.
Don’t Skimp on the Mixing Time. When you’re folding the coconut mixture into the egg whites, you really want to make sure everything is thoroughly combined. A few extra folds are better than leaving dry pockets of coconut—this ensures every bite is perfectly moist.
The Power of Parchment Paper. I highly recommend using parchment paper or a silicone mat. These cookies are sticky, and they can be a nightmare to pry off a bare baking sheet. This little step guarantees perfect, easy release every single time.
Taste Your Coconut. Seriously, give a little pinch a taste. Different brands of sweetened coconut can vary in sweetness. If yours is particularly sweet, you might find you don’t need the optional granulated sugar. It’s all about personal preference.

How to Make Coconut Macaroon Cookie Bites

Step 1: First, preheat your oven to 325°F (165°C). This is a little lower than many cookie recipes, and that’s intentional—we want the insides to cook through without the outsides burning. Line your baking sheet with parchment paper and set it aside. You’ll notice this makes cleanup an absolute dream.

Step 2: Now, let’s tackle the egg whites. In a very clean, dry bowl of a stand mixer (or using a hand mixer), add your room temperature egg whites. Using the whisk attachment, start on low speed and gradually increase to medium-high. Whip them until they form soft peaks. You’ll know you’re there when you lift the whisk and the peaks curl over nicely. If you add the optional sugar, now is the time to sprinkle it in, a little at a time, while the mixer is running, until you get glossy, firm peaks.

Step 3: In a separate, large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Use a rubber spatula to mix it all together. It will be very thick and sticky—that’s exactly what we want. The mixture should hold together when you press it.

Step 4: This is the most important step. Take about a third of your whipped egg whites and add it to the coconut mixture. Gently fold it in to lighten the dense base. Once it’s somewhat incorporated, add the remaining egg whites. Fold gently but thoroughly, scraping from the bottom of the bowl up and over, until no white streaks remain. Be patient here; deflating the egg whites too much will affect the final texture.

Step 5: Using a small cookie scoop (about 1.5 tablespoons) or two spoons, drop tightly packed mounds of the mixture onto your prepared baking sheet, spacing them about an inch apart. The trick is to really pack the mixture into the scoop—this helps them keep their cute, domed shape while baking.

Step 6: Bake for 14-17 minutes, or until the tops and edges are a beautiful, toasty golden brown. They might look a little pale in the cracks, and that’s fine. Rotate the pan halfway through baking for even color. Your kitchen will smell absolutely incredible.

Step 7: Let the macaroons cool on the baking sheet for at least 10 minutes before you even think about moving them. They are very delicate when hot and need this time to set. After that, you can transfer them to a wire rack to cool completely. They’ll firm up as they cool, developing that perfect chewy center.

Serving Suggestions

Complementary Dishes

A simple fruit platter — The bright, fresh acidity of berries or sliced mango cuts through the rich sweetness of the macaroons beautifully, creating a lovely balance on the palate.
A scoop of vanilla bean ice cream — Serve a warm macaroon perched on top of a cold scoop for a fantastic contrast in temperature and texture. It’s a simple dessert that feels incredibly decadent.
A sharp cheese board — Believe it or not, the sweet and chewy coconut is a stunning partner for a sharp, aged cheddar or a creamy goat cheese. It’s an unexpected but sophisticated pairing.

Drinks

Strong black coffee — The bitterness of a good espresso or French press coffee is the perfect counterpoint to the sweet, tropical flavor of the macaroon, making each bite even more pronounced.
Earl Grey tea — The bergamot notes in this classic tea add a floral, citrusy complexity that complements the vanilla and coconut in a really elegant way.
A glass of cold milk — Sometimes, the classic pairing is the best. There’s nothing quite like dunking a chewy macaroon into a cold glass of milk for the ultimate comfort treat.

Something Sweet

Dark chocolate-dipped strawberries — For a full-on dessert spread, the rich, bitter chocolate and juicy strawberry provide a different kind of sweetness that doesn’t compete with the coconut.
Lemon sorbet — This is a fantastic palate cleanser. A small scoop of tangy, refreshing sorbet after a couple of macaroons leaves you feeling satisfied but not overly heavy.
A dollop of whipped cream — For the ultimate indulgence, add a fluffy cloud of freshly whipped, lightly sweetened cream on the side. It’s simple, but it elevates the whole experience.

Top Mistakes to Avoid

Over-mixing the egg whites. Once you add them to the coconut, you want to fold, not stir. Stirring aggressively will deflate all the air you just whipped in, leading to dense, flat macaroons instead of light, chewy ones.
Using a different type of coconut. Desiccated or unsweetened coconut will give you a very dry, crumbly result. The moisture and sugar in the sweetened shredded coconut are non-negotiable for the right texture and flavor.
Baking at too high a temperature. These need a gentle, low oven to cook through without burning. If your oven runs hot, they might brown too quickly on the outside while staying raw and sticky inside.
Moving them too soon. I know it’s tempting, but let them rest on the hot baking sheet. This resting period is crucial for them to set and firm up, so they don’t fall apart when you try to move them.

Expert Tips

Tip: For a super-crispy exterior, try letting your shaped macaroons sit on the counter for 15-20 minutes before baking. This allows the outside to dry out just a tiny bit, which promotes more browning and a delightful crunch.
Tip: If you want to add chocolate, fold in up to 1/2 cup of mini chocolate chips into the final mixture. Or, for a show-stopping finish, melt some dark chocolate and dip the cooled macaroons halfway, letting the excess drip off before placing them on parchment to set.
Tip: Make sure your bowl and whisk are completely free of any grease when whipping the egg whites. Even a tiny bit of fat can prevent them from reaching their full volume. A little wipe with lemon juice or vinegar can help ensure they’re spotless.
Tip: If your macaroon mixture feels too wet and isn’t holding its shape, you can add an extra tablespoon or two of shredded coconut to help absorb the excess moisture and make scooping easier.

FAQs

Can I make these dairy-free?
Absolutely! The only dairy component is the sweetened condensed milk. You can easily swap it for a dairy-free alternative, like coconut condensed milk, which is now widely available in many grocery stores. The flavor will be even more coconut-forward, which is never a bad thing in my book. Just make sure to check the consistency of your mixture, as different brands can vary in thickness.

Why did my macaroons spread and become flat?
This usually happens for one of two reasons. First, your egg whites might not have been whipped to stiff enough peaks, so they couldn’t provide the necessary structure. Second, the oven might not have been hot enough when they went in. An oven thermometer is a baker’s best friend to ensure accurate temperature. If they still spread, try chilling the shaped macaroons for 10 minutes before baking.

How should I store leftover macaroons?
The best way to keep them chewy is in an airtight container at room temperature for up to 5 days. You can layer them with parchment paper so they don’t stick together. If you live in a very humid climate, they might benefit from being stored in the fridge to stay crisp, but let them come to room temperature before eating for the best texture.

Can I freeze these macaroons?
You sure can! They freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet to flash-freeze for about an hour. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature for an hour or two whenever a coconut craving strikes.

My mixture is too dry and crumbly. What can I do?
This can happen if your shredded coconut is particularly dry or if you accidentally packed your measuring cup. Don’t worry, it’s an easy fix! Just add another tablespoon of sweetened condensed milk and mix it in. The mixture should hold together firmly when you squeeze a bit in your hand. Add the milk gradually until you reach the right consistency.

Coconut Macaroon Cookie Bites

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine Dessert

Servings 18

Total Time 30 minutes

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Make the best Coconut Macaroon Cookie Bites with this easy recipe! Crispy outside, chewy inside, and naturally gluten-free. Get the simple steps and bake them today!

Ingredients

For the Ingredients

400 g sweetened shredded coconut
160 ml sweetened condensed milk
2 large egg whites
1 tsp pure vanilla extract
1/4 tsp fine sea salt
50 g granulated sugar

Instructions

01
First, preheat your oven to 325°F (165°C). Line your baking sheet with parchment paper and set it aside.
02
In a very clean, dry bowl of a stand mixer (or using a hand mixer), add your room temperature egg whites. Using the whisk attachment, start on low speed and gradually increase to medium-high. Whip them until they form soft peaks. If you add the optional sugar, now is the time to sprinkle it in, a little at a time, while the mixer is running, until you get glossy, firm peaks.
03
In a separate, large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Use a rubber spatula to mix it all together.
04
Take about a third of your whipped egg whites and add it to the coconut mixture. Gently fold it in to lighten the dense base. Once it's somewhat incorporated, add the remaining egg whites. Fold gently but thoroughly, scraping from the bottom of the bowl up and over, until no white streaks remain.
05
Using a small cookie scoop (about 1.5 tablespoons) or two spoons, drop tightly packed mounds of the mixture onto your prepared baking sheet, spacing them about an inch apart.
06
Bake for 14-17 minutes, or until the tops and edges are a beautiful, toasty golden brown. Rotate the pan halfway through baking for even color.
07
Let the macaroons cool on the baking sheet for at least 10 minutes before moving them. After that, you can transfer them to a wire rack to cool completely.