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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If I used unsweetened coconut, how much sugar would you recommend I add? I’m reluctant to use the recommended brand of coconut because of the ingredients in it. Thanks for your help.
Hi Deb, I don’t recommend unsweetened coconut for these macaroons. You might like this one from Alice Medrich; I’ve made them and they are good.
Very good . . . I dipped one edge of each cookie in melted Ghiradelli bittersweet (60%) chocolate, let the excess chocolate drip off, then dipped the chocolate-coated part in finely-chopped almonds. I’m quite happy with how that turned out!
And my wife liked them enough that she wants me to bake 5 dozen for our upcoming neighborhood cookie swap.
I believe my mom used to make macaroons with a little almond extract, so may try that next time. I see that one of your reviewers from a couple years ago found 1/4 tsp of almond extract to be too much, so will probably start with 1/8 tsp, unless you have a different suggestion.
So glad you and your wife enjoyed them, Mark. Almond extract is really strong so I think 1/8 tsp. sounds just right. Please lmk how they turn out!
When I add the recommended amount of condensed milk mixture still seems too dry to mix. Or does it moisten up when u add the egg white? I had to go up to 450 ml/14 ozs of condensed milk. 1 can and a half with 14 ozs of coconut. Come out pretty good though.
Hi, That sounds really strange. While the egg whites do add more moisture and body to the coconut/milk mixture, you shouldn’t have needed so much sweetened condensed milk. Did you use just one 14-ounce bag of coconut?
thks for the reply Jenn. I triple check the 14 oz coconut by doing 5 and one third cups from the bulk food store 14 oz bags as I can only find small bags 200gram bags from my regular grocer resulting in the first batch being edible but lacking. They are coming out better each time but puzzled by the milk measurement.
That makes 2 of us! Glad at least that you’ve figured out a way to make them work! 🙂
I made these tonight and had the same issue with dryness with the condensed milk and coconut mixture. I had a 300 ml can (more than a cup) and 400 g of med flake desiccated coconut. I wonder if there is a difference with angel coconut (haven’t seen that term in the store) and the one I used? I also tried to use egg whites from the carton and discovered it wouldn’t form stiff peaks…Ended up using eggs. Shaped and baked ok, only issue was the dryness.
I made the macaroon’s for my daughter’s ice skating fundraiser. We had a few leftover to taste. They are fantastic! They are golden and slightly crispy on the outside and chewy and moist on the inside! Even the non-coconut lover in the family loveed them! Thank you! I wish I could attach a photo of the four dozen I made.
Can you make these ahead of time and freeze? How long will they stay fresh? I want to make them ahead of time for the holidays
Definitely — they freeze nicely. And in terms of making them ahead, they keep well in an airtight container at room temperature for about a week.
I love these macaroons. Next time, I’d like to make using convection baking. Any recommendation for wat temperature to use when convection baking these delicious morsels?
Thanks a million,
Mary
Glad you like these! When using the convection setting, the rule of thumb is to reduce temp by 25°F. 🙂
I have been making these from your recipe for about a year. Everyone raves about them and ask for the recipe. Always come out perfect. Problem is my Grandson keeps asking to mail him more, he’s away at college. They are habit forming!!
These have become a family favorite. It started with Passover and have been in demand since. Surprisingly, my grandkids prefer them plain, and the youngest granddaughter now helps making them…this time for Chanukah!
These are wonderful macaroons, very delicious. I left some plain and some dipped in chocolate. Followed the recipe to a T
I found your recipe for these wonderful, yet easy-to-prepare macaroons a couple years ago. I have been making my eighty-five year old Mom a steady supply of them ever since. She calls them her “special little treat”. I am a huge fan of all your recipes, so much so that I purchased your book a few months back. All of your recipes are delicious!
💓
I made sure and used parchment paper for baking but they still stuck? Any suggestions on next time?
That’s a head-scratcher as parchment paper should be non-stick. Are you sure it wasn’t wax paper?
A different recipe suggested spraying your parchmont paper with Pam….
can you use unsweetened coconut…
Hi Kim, Unfortunately, unsweetened coconut won’t work here. Sorry!
I used unsweetened coconut and they still turned out good. I dipped half in chocolate then sprinkled a tiny bit of white sugar on top. Not too sweet and slightly healthier.