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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The first time I’ve made this macaroons and they were absolutely perfect. I’ve used unsweetened shredded coconut and I thought they were perfectly sweet. Do you think I can add some lemon juice and zest to make them lemon flavored?
So glad you enjoyed these! I wouldn’t add lemon juice as you don’t want to introduce any more liquid to the recipe, but adding some lemon zest would be perfectly fine!
I’ve made these a few times in the past and they were always delicious.
Today, for no particular reason, the mixture was very wet and “gloppy”. I refrigerated the macaroons for about 20 minutes before baking: they’ve turned out beautifully.
made ur macaroons. Egg whites instead of helping adhere the coconut to form a stable shape I’m guessing, mixed with the condensed milk and oozed out forming a puddle around and beneath each cookie which had a texture of very soft tar and when attempting to pick up a cookie the coconut crumbled tho i measured correctly the (dough) was way tod loose, near watery????? BUT they tasted GREAT.
Hi Terry, Sorry you had a problem with these! Based on what you’ve described, it’s likely that the egg whites weren’t stiff enough. Make sure you beat them to a stiff peak. Hope that helps!
Beautiful, and TASTY! I used the recipe exactly as written. Having read previous reviews, I made sure to beat the egg whites until they were stiff, and they held their shape beautifully. Thank you for this gf treat idea.
Should I chill the batter before baking? Also, do you have to bake 2 cookie sheets together or can I bake one at a time?
Thanks,
Chris
Hi Chris, you don’t need to chill the batter and if you’d prefer to bake them one at a time, that’s fine. 🙂
Love these coconut macaroons! This is at least the fourth time I’ve made them, may even have doubled the recipe once. 😉 Such a treat. Years ago, we could get coconut macaroons at a little shop, but they stopped offering them. Came across this recipe, and tried them. Perfection! Who knew something so good could be so simple! Thank you, Jenn for sharing great this recipe!
I am surprised by the negative reviews of this recipe. I’ve made these about 30 times in the last 5yrs. I’ve never had any troubles from the very first time. Maybe a US Customary units issue? The recipe is straightforward and detailed. From reviews, it seems the egg whites and condensed milk must be the biggest problem. The 7/8c measure is awkward, but it is a volume measurement (7ozs), not to be confused with the can-denoted weight (14ozs weight does not equal to 14ozs volume). Using 7ozs (7/8c) milk leaves about 1/4 of the milk remaining in the can. If you use the whole can, it will be too much liquid.
BTW, the cookies that come out of this recipe are just awesome. They are universal hit wherever I take them. The fact that they gluten-free is an extra bonus! I have used many of Jenn’s recipes and haven’t been disappointed to date. Carry on.
First time I made these they came out perfectly. Second time was a total disaster. Same brand of ingredients each time. When I folded the stiff egg whites into the coconut mix it turned into a very liquid mess. What did I do wrong?
(I was at the end of a large bottle of Vanilla Extract, so it would have been quite old. Would that do it? ) Thanks.
Hi Wanda, I’m sorry you had a problem with these this time around! It’s a bit of a head-scratcher. I don’t think the vanilla extract would have caused a problem. Is there any chance you could have overbeat the egg whites (although I’m not sure that would cause what you’ve described).
😫😫totally flattened and spread out didn’t hold their shape, maybe too humid today
Hi Betty, Sorry you had a problem with these! If they came out flat, it’s likely that the egg whites weren’t stiff enough. Make sure you beat them to stiff peaks.
I didn’t use the chocolate, but added the maraschino cherry for color even though it’s not Christmas! They were as delicious as ever. Perfect recipe