Coconut Macaroons
This post may contain affiliate links. Read my full disclosure policy.
Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.
As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years, and these are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away. (Be sure not to confuse coconut macaroons with French macarons, which are delicate meringue-based sandwich cookies with a sweet filling.)
What You’ll Need To Make Coconut Macaroons
- Sweetened flaked coconut: The base of the macaroons; I recommend Baker’s Angel Flake for the best results, as there’s a lot of variability in coconut depending on the brand.
- Sweetened condensed milk: A key ingredient for making macaroons, sweetened condensed milk is a canned milk product from which water has been removed and sugar has been added. It’s sticky-sweet and makes the best macaroons. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven. This is because recipe developers want to keep their recipes neat and tidy with one whole bag of coconut and one full can of sweetened condensed milk. For this recipe, you’ll use just shy of one can. You’ll have to sacrifice some sweetened condensed milk (try adding it to you coffee!), but your macaroons will be perfect.
- Vanilla extract: Adds a lovely depth of flavor.
- Egg whites: Provide structure and help the macaroons hold their shape.
- Salt: Enhances the overall flavor.
- Semi-sweet chocolate (optional): For dipping or drizzling.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the coconut, sweetened condensed milk, and vanilla.
Mix until well combined.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
Stiff peaks look like this when you lift the beaters out of the bowl.
Add the egg whites to the coconut mixture and fold until combined.
Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.
Bake for about 25 minutes, until the bottoms and edges are deeply golden and the tops are lightly golden.
Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.
If you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.
Refrigerate for about 10 minutes, or until the chocolate is set. That’s all there is to it. Enjoy!
Wondering with to do with those leftover egg yolks? Check out these recipes: Chocolate Cream Pie, Coconut Dream Pie, Millionaire’s Shortbread, Molten Chocolate Cakes, Tres Leches Cake, Rugelach, Banana Pudding Parfaits and Rum Cake.
You May Also Like
Coconut Macaroons
Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.
Ingredients
- 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
- ⅞ cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
Instructions
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
- Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
- Note: ⅞ cup = ¾ cup plus 2 tablespoons
- Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
- Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
Powered by 
- Serving size: 1 macaroon (nutritional data includes optional chocolate)
- Calories: 134
- Fat: 8 g
- Saturated fat: 6 g
- Carbohydrates: 16 g
- Sugar: 15 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 81 mg
- Cholesterol: 4 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is one of the best Macaroon recipes I have ever made. My husbands favorite. But, I add chopped toasted hazelnuts to mine. Melt in your mouth good ! Try it…
Could you make this recipe into bars by spreading it into a 13×9 pan?
Hi: At what temperature should I bake the macaroons?
Thanks!
Jenn, after reading the numerous reviews and questions concerning the amount of sweetened condensed milk, as a suggestion, instead of saying 7/8 cups, maybe you should post it as 7 oz.
This looks like a great recipe and will be trying it soon. I’ve already saved the page as a favorite on my phone.
Hi Kelly, Thanks for the suggestion. We just updated it. Hope you enjoy them!
They were delicious. Tried them both with and without chocolate. They were gobbled up in no time! Thanks for the great recipe.
These are soooo good! I had to make 3 batches at Christmas time because my first batch was eaten so fast 🙂 I brought some to a family holiday party and another family member brought coconut macaroons that were pretty different than mine and they didn’t get eaten at all lol these were a huge hit and crazy easy. I used silicon baking sheets like I do with almost all my other cookies and they came of awesome. Thanks for the killer recipe!
Oooo also I have a person in my family allergic to almonds and can’t have gluten. Other recipes that I have found for coconut macaroons have a little flour or almond extract so this was perfect. I even had to give her the recipe since so many yummy desserts have gluten.
These are easy and delicious. I’ve made them three times since Christmas. Sometime I have dipped them in chocolate, but they are wonderful just as they are. They slide right off of the parchment, no mess. I usually make a double batch so I can use the full can of sweetened condensed milk.
Ok, I’m now a believer. Not only is this recipe easy, the results are absolutely incredible. Made them for a New Year’s Day party and they were a huge hit. Don’t be shy with the chocolate on the bottom, that’s all I can say! Glad we put a few aside because when I told everyone to take some home, they disappeared! Bravo, Jenn – and thanks for the photos – they were a big help.
Your picture shows fine sea salt being used, do you recommend this instead of kosher salt?
Yes, I think either fine sea salt or regular/table salt would work best here.
Preheat the oven to 325°F. Set two oven racks in the middle of the oven. Line two baking sheets with parchment paper
Why two oven racks in the middle of the oven? Do both baking racks go on one oven rack?
Hi Josie, It should read “near the center of the oven” so both racks are as close to the center as possible. It has been corrected. Thanks!
I made these tonight, as I wanted to make something “different” to go with what I already baked. It was so easy to make, and it turned out really well. Oh, and so good. I’ll check out your other recipes now. Thanks!!!!
It’s a keeper – will definitely make these again!! I did make them on Dec 30 as I wrote before – I got so many compliments! (I used unsweetened coconut). I have a question – is there a “good” way to store them? Of course, they’re the best fresh. But – is there a way to keep them crispy on the outside? Thank you.
Hi Vladi, Store them in an airtight container at room temperature — they keep well, but will not necessarily maintain that crispy outer layer.
Will try. I kept them in the fridge in an airtight container. Next time, I’ll keep them at room temperature & see if it makes a difference. However, I believe, like you pointed out, that the crispy layer is temporary – when fresh. Either way – they’re delicious, and I will definitely keep this recipe & make them again (and again and again…). Thanks again.