These are coconut macaroons with toasted slivered almonds folded in — chewy inside, golden outside, and held together with sweetened condensed milk and whipped egg whites. The ingredient list is short, the active time is under 20 minutes, and a single batch makes 12 cookies that keep well for days. That combination makes them genuinely worth adding to your regular rotation.
The technique that matters
Two things determine whether these macaroons succeed or disappoint. First, your egg whites need to reach stiff peaks — not soft, not almost-there. Under-whipped whites make the batter loose and the cookies spread flat and dense. Use a clean, dry bowl; any grease will prevent the whites from whipping properly. Second, fold gently. Once the whites are stiff, you’re stirring them into a heavy coconut mixture, so it’s easy to knock out all the air you just built up. Use a wide spatula, scrape from the bottom, and stop as soon as you no longer see white streaks. The fold is what gives these their light-but-substantial texture — rush it and you lose that.
About the ingredients
- Sweetened shredded coconut: Check the bag before you buy. Coconut that has dried out in the pantry or sat too long on a shelf will bake up tough rather than chewy. It should feel soft and slightly sticky when you pinch it.
- Sweetened condensed milk: This is not the same as evaporated milk. Condensed milk is thick, sweet, and syrupy — it acts as both binder and sweetener here. Evaporated milk will not work as a substitute.
- Slivered almonds: Toast them before they go into the batter, not after. Raw almonds in a baked macaroon stay pale and taste flat. Five to seven minutes at 350°F does the job — pull them when they smell nutty and look lightly golden.
Make-ahead notes
Baked macaroons keep well at room temperature in an airtight container for up to 5 days — they actually improve slightly on day two as the texture settles. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a zip-top bag; they’ll keep for up to 2 months. Thaw at room temperature for about 30 minutes. If you’re baking for a crowd, the coconut-almond mixture (without the egg whites) can be made a day ahead and refrigerated. Whip and fold in the egg whites right before scooping — don’t let the combined batter sit, or the whites will deflate and the cookies will bake flat. Doubling or tripling the recipe works cleanly; just bake one sheet at a time on the center rack for even browning.
Common problems and fixes
- Macaroons spread into flat discs: The egg whites weren’t stiff enough, or they were deflated during folding. Next time, whip to firm stiff peaks and fold with a lighter hand. Chilling the scooped mounds for 15 minutes before baking also helps them hold their shape.
- Bottoms burn before the tops are golden: Your oven runs hot, or the baking sheet is too thin. Use a light-colored, heavy-gauge sheet and check at 12 minutes. Double-panning (stacking two sheets) insulates the bottoms if burning is a recurring problem.
- Macaroons are gummy in the center after cooling: They needed more time, not less. The centers should look just barely set when you pull them — they firm up as they cool, but if they’re still wet inside after 10 minutes on the rack, they were underbaked. Add 2 to 3 minutes next time.
- Cookies won’t release from the parchment: They were pulled too soon. Let them cool completely on the pan — at least 15 minutes — before lifting. Warm macaroons are fragile and will tear.
- Batter is too wet to scoop into mounds: The condensed milk was measured generously or the egg whites were under-whipped. Refrigerate the batter for 20 minutes; it will firm up enough to scoop cleanly.
Toasted Almond Coconut Macaroons
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Cookie scoop
Ingredients
- 1 cup sweetened shredded coconut ensure freshness for best flavor
- ½ cup slivered almonds lightly toasted for enhanced flavor
- â…” cup sweetened condensed milk aids in binding and adding moisture
- 1 tsp vanilla extract opt for pure vanilla for richer taste
- 2 large egg whites room temperature for optimal volume
- ¼ tsp salt
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.
- In a mixing bowl, combine the sweetened shredded coconut and the lightly toasted slivered almonds.
- Stir in the sweetened condensed milk and vanilla extract, mixing until all ingredients are well incorporated.
- In a separate bowl, whisk the egg whites and salt until stiff peaks form. This will add airiness to the macaroons.
- Gently fold the egg whites into the coconut mixture, taking care not to deflate the egg whites.
- Using a cookie scoop, place mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15 minutes or until the macaroons are golden brown on the outside yet still soft in the center.
Notes
- If a nut-free version is needed, substitute almonds with additional coconut.
- To achieve perfectly toasted almonds, place them on a baking sheet in a preheated oven at 350°F (177°C) for 5-7 minutes, stirring halfway through.
Nutrition
Your questions, answered
Can I make these without a stand mixer?
Yes — a hand mixer works fine, and so does a balloon whisk if you’re willing to put in the effort. The key is that your bowl and whisk must be completely grease-free, so wipe them down with a little white vinegar on a paper towel before you start.
How do I know when the macaroons are done baking?
Pull them when the outside is golden brown and the peaks look set, even if the center still looks slightly soft — that’s correct. They continue to firm up off the heat, and overbaking makes them dry rather than chewy.
Can I use unsweetened coconut instead of sweetened?
You can, but the macaroons will be noticeably less sweet and slightly drier in texture. If you go that route, skip the opinion on garnish — add an extra tablespoon of condensed milk to compensate for the lost moisture and sweetness from the coconut.
More sweet things to bake
- Toasted Coconut Custard Pie
- French Croissant-Inspired Almond Cookie Bars
- Tropical Lime Bars with Toasted Coconut Crunch
- Creamy Coconut Chocolate Pudding