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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I made these last Christmas and added them to plates of cookies as little gifts for My neighbors. This year a few neighbors suggested I don’t need to bother with the shortbread but just make the macaroons. Easiest and best recipe EVER. Thank you.
I was hoping to use one 14-oz. can of condensed milk for 2 batches, however, when I measured out the entire can (definitely 14 ounces), it only came to 10 oz.!!! I used Eagle Brand. Now I am wondering what the heck is up with their measurements.
Anyhow, these are absolutely delicious! I made one batch so far and I’m going to be struggling to not eat them all myself before Thanksgiving!
I did not notice on your recipe how many macaroons this will make? Thank you for answering…I need something gluten free for a cookie swap party and thought these would be perfect!
Hi Elaine, this recipe will make 26 macaroons. Hope people enjoy them!
Mine ended up runny! I followed the recipe exactly. I made exact measurements and made sure I stiff peaks before mixing in my egg whites.
I think I figured out why. I weighed the coconut. The weight you gave of 14oz does not equate to the amount given in cups. Disappointing.
Hi Amanda, Sorry you found the measurements to be confusing. I’ve tried to make the amount of coconut as clear as possible – that’s why I have both the ounces and the number of cups needed. (If you take a look at the packaging on the bag here, they handle it in the same way.)
Hi. I have made these many times and really love them. However, I have a question. I have never frozen them before and want to know if I should freeze them with or without the chocolate dip? In other words, should I make them first, then defrost them, then add the chocolate? Or can I just make them with the dip and freeze them? Not sure how the chocolate will freeze or if it will, or what the best way to freeze them would be? Thanks!
Hi Jane, Glad you like them! And either way – dipping them in chocolate before or after freezing them – will work. And to freeze them, let them cool completely first and then and store in an airtight container separating layers with parchment paper or aluminum foil.
I have a question. Why do we need eggs in it? Or make soft peaks? I’m just curious if it makes a huge difference or not
Yes, Ash, the eggs are important here. They give the macaroons structure and add moisture. And the stiff peaks are important too. If the egg whites are not beat until stiff, the macaroons will be runny. Hope that clarifies!
Can dark chocolate be used instead of milk chocolate.
Sure! Hope you enjoy. 🙂
Did this work out ok for you? Want to double the recipe because the first time I made them they were so delicious that they did not last 2 days!
Your logic is sound 🙂 so feel free to double it!
I thought the same thing, however, it appeard to be that 14 oz is the weight and not the volume of the contents of each can. I am not sure why they do this. I ended up making a batch with the remainder in the can, which was 5 ounces, and they still are just as delicious. The can seems to have 10 oz. in actual volume, btw.
I believe you are both incorrect. The sweetened condensed milk has 14 ounces on the label but it is WEIGHT NOT VOLUME. 14 ounces of sweetened condensed milk is approximately 10 fluid ounces. If you use one can to make two batches you will be adding approximately 5 fluid ounces instead of 7 fluid ounces the recipe calls for making your macaroons too dry.
Mark, after re-thinking it and doing some quick calculations, you’re absolutely right — thanks so much for weighing in — it takes a village! 🙂
Good catch community. Our BS Metric system here in Canada the eagle brand sweetened condensed milk is 300ml =10ozs w. One problem solved. now I have to get rid of the unsweetened coconut mindset. When I used the 300ml cans calling for 14ozs I would use a can and a half per batch.
I needed something quick to take to a coffee for Breast Cancer Awareness month yesterday. I made these up and sprinkled a little bit of PINK crystal sugar on top for BCA. They got rave reviews.
I thought about dipping them in pink almond bark but they were sweet enough already & I found the pink sugar served my purpose as well. Will definitely make again. They were crunchy on the outside but moist on the inside. A winner & super quick and easy.
I made these for a wedding rehearsal luncheon and they were a hit with so many of the guests that I had to get the recipe out so that they could copy it and bring it home. Beautiful, easy and tasty. I have tried many recipes and this is my keeper. Thanks for sharing!!!