Coconut Macaroons
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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.
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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
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- 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.
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What is temp of oven?
Hi Nancy, the macaroons get baked at 325°F. Hope you enjoy!
This is my favorite cookie recipe of all time. I have been baking all kinds of cookies for more than fifty years and these macaroons are the best. I make no substitutions and follow the instructions exactly and the results are constantly delicious macaroons. People always ask me for the recipe after tasting them and I am pleased to direct them to the Once Upon a Chef website. I have tried other recipes on this website and I have never been disappointed with the results. It is my go to website for recipes I can always count on. Thank you.
I just made these as part of our annual Christmas bake-athon and they came out great!
I made your macaroons last night. It was an incredibly easy recipe to follow due to the small number of ingredients. Yay! They turned out great even though I did have to bake them about 5 minutes longer than the recipe said because they seemed very “wet”. I think next time I’ll subtract about a tablespoon of the condensed milk. Dipped them in chocolate and they were divine!
Made these several times and each time they are heavenly. My daughter has asked for them for her birthday ( she’s in her 40’s), and I made them for a niece’s wedding. Gone in minutes. Made them exactly as written. Thank you so much, so tempting!
Hi there,
I made these once and they turned out beautifully. But the 2nd time, they were runny and spread like crazy! I wonder what I did wrong? I used the same coconut as before and measured 14o.z in a meas. cup..The egg whites were a couple of days old but tasted fine. Could that have been the problem? Or I wonder if a 14oz. bag has more coconut and goes by weight, where I used volume? I was very careful with the sw.cond. milk to measure correctly.
I’d appreciate any answer you could give me because I love this recipe.
Hi Elinor, Sorry to hear you had a problem with these this time around. I don’t think the egg whites being a couple days old would have an impact. Usually, when the macaroons are runny, it’s because the egg whites haven’t been whipped enough. Did you beat them until they formed stiff peaks when you lifted the beaters out of the bowl?
Hi Jenn,
Just realized I have sweetened shredded coconut. Can I use it instead?
Thank you,
Karen
Hi Karen, Yes, sweetened shredded coconut is perfect here. Enjoy!
First time making macaroons!
Glad I chose your recipe. They came out perfect! And they’re pretty easy to make.
Thanks!
Oops! I am so sorry. To reissue my question, I just checked the bag of Baker’s coconut that I have in the refrig and I only used about 1/2 cup of it, so that does leave a lot of coconut. How do I do this recipe, given that I have almost the full 5 and 1/3 c. of coconut?
Hi Jane, I would just follow the recipe as is, and the coconut will be fine as long as it doesn’t seem at all dry.
Thanks! I will try that. It feels pretty moist to me … so it should work.
Hi:
I have about 2/3 of a bag of Baker’s coconut left that has been in the refrigerator for about 3 months, closed tightly. First of all, is it still good to use? And secondly, how would I make the recipe, using this amount? Cut everything by 1/3? Not sure. I would like to use it up. Thanks!