Coconut Macaroon Biscuits are sweet, chewy, and perfectly golden on the outside with a soft, moist center. Made with simple pantry ingredients, these classic coconut treats are naturally gluten-free and incredibly easy to prepare. Whether you’re baking for the holidays, afternoon tea, or a quick dessert craving, these biscuits always hit the spot.
This recipe delivers that traditional bakery-style macaroon flavor, rich coconut, gentle sweetness, and just the right chew.
Why You’ll Love This Recipe
- Simple & Quick – Minimal prep and baking time
- Chewy & Moist – Perfect texture every time
- Naturally Gluten-Free – No flour required
- Few Ingredients – Pantry staples only
- Great for Sharing – Ideal for holidays and gatherings
- Beginner-Friendly – No special skills needed
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25 minutes
Ingredients
- 3 cups sweetened shredded coconut
- ⅔ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
- Optional: melted chocolate for dipping or drizzling
Step-by-Step Instructions
- Preheat Oven:
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. - Mix Coconut Base:
In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix well. - Whip Egg Whites:
In a separate bowl, beat egg whites with salt until soft peaks form. - Fold Together:
Gently fold the egg whites into the coconut mixture until just combined. - Shape Biscuits:
Scoop small mounds onto the prepared baking sheet, spacing them slightly apart. - Bake:
Bake for 15–18 minutes until the tops are lightly golden. - Cool & Optional Chocolate:
Let cool completely. Dip bottoms in melted chocolate if desired.
How to Serve
- Plating Tips: Arrange on a dessert platter or cookie tray
- Perfect Pairings: Tea, coffee, or hot chocolate
- Occasions: Holidays, bake sales, afternoon treats
- Presentation Tip: Drizzle with chocolate for an elegant finish
Additional Tips
- Don’t overbake—macaroons should stay soft inside
- Use fine shredded coconut for a smoother texture
- Wet your hands slightly to shape neatly
- Let biscuits cool fully before moving
Variations
- Chocolate-Dipped: Dip bottoms in dark or milk chocolate
- Lemon Coconut: Add lemon zest for brightness
- Almond Twist: Add a few drops of almond extract
- Extra Toasty: Broil for 30 seconds at the end (watch closely)
Storage & Freezing
- Room Temperature: Up to 3 days in an airtight container
- Refrigerate: Up to 1 week
- Freeze: Up to 2 months
- Serve After Freezing: Thaw at room temperature
Special Equipment
- Mixing bowls
- Hand mixer or whisk
- Baking sheet
- Parchment paper
Frequently Asked Questions
Are coconut macaroons the same as macarons?
No, macaroons are coconut-based and chewy; macarons are almond-based and delicate.
Can I use unsweetened coconut?
Yes, but the biscuits will be less sweet.
Why are my macaroons dry?
They may be overbaked, remove once lightly golden.
Can I make them dairy-free?
Use dairy-free condensed milk alternatives.
Conclusion
Coconut Macaroon Biscuits are a timeless, easy-to-make treat that delivers big flavor with minimal effort. Chewy, sweet, and irresistibly coconutty, these biscuits are perfect for any occasion and guaranteed to disappear fast.
