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.
Hi Jenn,
I am thinking of adding a little bit of rolled oats to this recipe. Any thoughts on how much to add, and if I should in turn alter the amount of coconut and bake time?
Thanks!
Adam
Hi Adam, I wouldn’t recommend adding oats to this recipe – not sure how it will impact the texture – sorry!
These were the best GF macaroons I’ve ever made!!! And the recipe was so easy! Followed the recipe exactly.Thanks, Jen, for another great recipe!
Yum-O! I just made these Coconut Macaroons and they are easy and delish! I know what I will be making again over the holidays. Thank you!
Please amend your recipe to reflect the 14 oz or almost 400g of coconut is in weight. I too, like others calculate at 1 3/4 cups to equate to the 14 ounces. Definitely errors on both ends! At least I was able to make half the recipe correctly! Thanks!
Hi M.D., sorry you found this confusing! I’ve tried to make the coconut amount as clear as possible – that’s why I have both the ounces and the number of cups needed in the ingredient. (If you take a look at the packaging on the bag here, they handle it in the same way.)
If dipping in chocolate, do you still cool them on a wire rack first, then dip, then return to the parchment lined pan? Not sure if the cookie should be hot, warm or cool before dipping.
Hi Mary, yes, let the macaroons cool first, then dip them in the chocolate, return to the parchment paper covered baking sheet, and refrigerate for a few minutes until the chocolate is set.
These cookies are fantastic. I made them for a friend tho I’ve not been a fan of macaroons. These are so good I don’t want to give them to her! The ingredient amounts were perfect — didn’t ooze sweetened condensed milk and baked up golden brown on top.
Just made these and they are delicious and easy to make.
Thanks for the recipe.
Hi Jenn,
I tried it today, and everbody in the house loved it! It was a hit. Planning to make it as gifts for friends. I have a question, should i freeze it in raw batter, or bake it, then freeze? What’s the oven temp for reheating if i am gonna freeze it! Thanks much!!!
Hi Cherry, Glad everyone liked them! I’d fully prepare and then freeze them; they freeze beautifully. And no need to reheat them- they’re great at room temperature!
These are amazing! Simple and delicious. The worst thing about them is that they didn’t last long around here : )
Hey there. I haven’t made them yet but I was wondering. I’m doubling the recipie I wanted to use half unsweetened coconut, do you think it’ll come out ok if I keep the coconut in the condenced milk to rehydrate?
Hi Lily, Unfortunately, these won’t work well with unsweetened coconut — I’d stick with the sweetened variety.
Can you refrigerate the cookie batter for a couple of days before baking
Hi Kim, Unfortunately, these cookies need to be baked immediately but they do keep well if you want to make them a few days ahead of time.
This is my second time making these and they turned out great the first time, but this time they are completely stuck to the parchment paper. What could be the problem? Thank you
HI Micheline, I’m sorry you had a problem with them sticking! I’ve never had anything stick to parchment paper. Did you by chance use wax paper?