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.
I noticed that condensed milk is sold by weight–not liquid measure. Be sure to use liquid measure when measuring. It is more than half a can. I froze the rest and used the rest for next batch. I always freeze egg whites so they are always available. I just have to keep coconut on hand.
I give recipe *****
Made these at Christmas. Easy and very good!
Hi This is my first time making coconut macaroons.
I have seen your recipe and it makes me interested because I love it very much.
The thing is, my partner and I are both diabetic. Is it possible to use 200 GRAMS of coconut INSTEAD OF 400 G? The rest would remain the same.
Thank you.
Nilda, Unfortunately cutting the coconut in half for this recipe won’t work– sorry!
If you used unsweetened desiccated coconut this would not count too much as it contains only 6% carbohydrate – mostly fat. I am diabetic and am going to try using the low fat sweetened condensed milk and will soak the coconut in it for a while before I start. I shall make lots of small ones as a snack and freeze some,
I was hoping to make these for Easter but I have an egg allergy. Do you recommend a good substitute for the egg whites? Or would you suggest leaving them out all together? Thanks!!
Unfortunately Diana, I’m not sure of a good substitute for egg whites and I think the recipe really needs them– sorry!
Egg substitutes should work. Just prepare as suggested on box. Other egg replacers that may be appropriate would be mashed banana of the same volume as the eggs. I have also used arrowroot powder and tapioca powder abt 1Tbsp mixed with 3 T of liquid. You will need to experiment though.
Thank you for the thoughtful layout of your recipe: photos & instructions – am eager to make my first batch! I’ve recently been diagnosed with ‘a wheat allergy’ but have a sweet tooth and am eliminating, reducing & modifying my diet. Do you have any other dessert recipes without flour? Thanks, Liz
Sure Elizabeth, a couple options are: Fudgy Double Chocolate Meringues, Flourless Chocolate Almond Cake, Double Chocolate Pavlova, and this Flourless Chocolate Cake with Meringue Topping. Enjoy!
Jenn..my work colleagues gobbled up the coconut macaroons. They thought I was a real baker!! Question: I’ve seen recipes that include sweetened coconut and unsweetened coconut plus sugar and egg whites. Have you tried that recipe?
Barbara
Glad everyone liked the macaroons! Yes, I’ve prepared macaroons with the unsweetened coconut and egg whites, but I honestly like these better. If you’d like to give them a try, this recipe from Food52 is a good one.
I’ve made this recipe many times now with great results every time and tasted great. But I did change the amount : 1 1/2 bag of coconut and the whole can of milk. Even last time I used the whole 2 bags with the same great results. (It made about 4o.)
We drizzled the chocolate over the cooled macaroons.
I made this recipe may times now with great results every time and tasted great. I did change the amount to 1 1/2 bags of coconut and the whole can of milk. Even last time I used the whole 2 bags with the same great results. We drizzled the chocolate over the cooled macaroons.
Most bags are 200g roughly 7 ounces… So mine turned into a rice pudding consistency. Don’t say “1 bag” when a bag is half of the required amount.
Hi Simone, I’m sorry for any confusion! I have updated the recipe to make it more clear. Please let me know if you have any additional questions.
Have you ever tried making latkes without flour. I learned from a Polish lady–put potatoes in mesh strainer, as you suggest, then, after sitting a little, drain potato water off and use the potato starch in bottom of bowl. Gluten free!
I can’t say that I have Peggy, but that sounds like a nice gluten-free option. Thanks for sharing!