Five-ingredient coconut macaroons with crisp golden edges and moist, chewy centres, made without egg whites.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Original handwritten date: November 2013. Jo’s documented five-ingredient, egg-free formula is preserved; weights and visual cues have been added for clarity.
FROM JO’S RECIPE NOTES
Why this recipe works
Sweetened condensed milk binds and sweetens the coconut without the egg whites used in many macaroon recipes.
Whisking flour with salt before adding the coconut prevents concentrated salty or floury pockets.
Firmly compacting each 30 g portion keeps the long coconut strands together as they bake.
A 10-minute rest on the hot pan sets the delicate bottoms while the pale centres settle into a chewy texture.
Ingredient notes
Coconut
Use sweetened shredded coconut rather than unsweetened flakes; its moisture and finer strands are part of Jo’s documented formula.
Sweetened condensed milk
Use one 300 mL can, about 396 g. Evaporated milk is thin and unsweetened and cannot replace it.
Flour
Weigh 80 g or spoon it lightly into the cup and level it. Flour is not ready to eat before baking.
Vanilla
Two teaspoons balance the concentrated sweetness without masking the toasted coconut.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
A reliable one-for-one gluten-free flour blend may replace the flour, but check the coconut and condensed milk labels and prevent cross-contact when serving someone with celiac disease.
Replace up to 1/2 teaspoon of the vanilla with almond extract for a bakery-style flavour, unless serving someone with an almond allergy.
Troubleshooting
The macaroons spread or crumble
Mix until every strand is moistened, weigh or level the flour accurately and compress each portion firmly. Chill the shaped tray for 15 minutes if it still feels loose.
The bottoms brown too quickly
Use light-coloured pans with parchment, keep the racks away from the oven floor and check before 16 minutes.
The centres are dry
Remove the macaroons when the tops and edges are light golden but the centres remain pale. Dark overall colour means they baked too long.
The mixture seems unusually dry
Confirm the condensed milk can is 300 mL and that the flour and coconut were not packed heavily. Fold thoroughly before changing the formula.
Storage and freezing
Cool completely before storing airtight at room temperature for up to 3 days or refrigerated for up to 7 days.
Freeze baked macaroons between parchment in an airtight container for up to 2 months. Thaw covered so condensation forms on the container rather than the cookies.
If dipped in chocolate, let the coating set fully before stacking and keep the container away from heat.
2/3 cup (80 g) all-purpose flour, spooned and levelled
1/4 teaspoon fine salt
1 can (300 mL / about 396 g) sweetened condensed milk
2 teaspoons pure vanilla extract
Detailed directions for Chewy Coconut Macaroons
Prepare the oven and pans — Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two light-coloured metal baking sheets with parchment paper. Dark pans can brown the bottoms before the centres set.Chewy Coconut Macaroons · AI instructional image: Preheat to 350°F (175°C) and line two light-coloured pans.
Distribute the dry ingredients — In a large bowl, whisk the flour and salt until even. Add the sweetened shredded coconut and toss thoroughly with clean hands or two forks, breaking apart clumps so the flour lightly coats the strands.Chewy Coconut Macaroons · AI instructional image: Whisk the flour and salt first, then coat the coconut strands evenly.
Make the sticky mixture — Pour in the entire can of sweetened condensed milk and the vanilla. Fold with a sturdy flexible spatula until no dry pockets remain and every coconut strand looks evenly moistened. The mixture should be very sticky but hold together when pressed. Do not taste it because the flour is uncooked.Chewy Coconut Macaroons · AI instructional image: Fold until the sticky mixture has no dry pockets; do not taste uncooked flour.
Portion and compact — Scoop level 2-tablespoon portions, about 30 g each, and compress each firmly into a compact 1 1/2-inch mound with damp fingertips or the scoop. Arrange about 1 1/2 inches apart on the prepared pans. Loose piles shed coconut and brown unevenly; chill the shaped trays for 15 minutes if the mixture will not hold.Chewy Coconut Macaroons · AI instructional image: Portion about 30 g each and press firmly so every mound holds together.
Bake to light golden — Bake for 16 to 18 minutes, switching the pans from top to bottom and rotating front to back after 9 minutes. Remove them when the tops and edges are evenly light golden while the centres remain pale. The bottoms should be golden, not dark brown.Chewy Coconut Macaroons · AI instructional image: Rotate the pans and stop when the edges and tops are light golden, not dark.
Set, cool and store — Let the macaroons set on the pans for 10 minutes, then lift them with a thin spatula to a wire rack. Cool completely; the centres become chewy as they set. Store airtight at room temperature for up to 3 days, refrigerate for up to 7 days or freeze between parchment for up to 2 months.Chewy Coconut Macaroons · AI instructional image: Let the delicate bottoms set for 10 minutes before moving the macaroons.
Keywords: coconut macaroons with condensed milk · egg free coconut macaroons · easy coconut macaroons · five ingredient macaroons · chewy coconut macaroon recipe · condensed milk coconut cookies
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COMMON QUESTIONS
Chewy Coconut Macaroons FAQ
Are macaroons and macarons the same?
No. Coconut macaroons are chewy coconut cookies; French macarons are smooth almond-meringue sandwich cookies.
Do these coconut macaroons contain eggs?
No. Jo’s documented five-ingredient formula uses condensed milk and flour for binding and contains no egg whites.
Can I taste the mixture?
No. It contains uncooked flour, which Health Canada advises should be baked before eating.
Can I dip them in chocolate?
Yes. Cool completely, dip the bottoms in melted chocolate and let them set on parchment. Chocolate is optional and not included in the five-ingredient base.
How do I know coconut macaroons are done?
The tops and edges should be evenly light golden while the centres remain pale. Let them set on the pan for 10 minutes before judging their texture.
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