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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Comments
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Reading these negative comments baffle me
These turned out delicious & perfect—I’m no Baker either
Just made another batch to send to my 89 year old father who loves Macaroons.
Thank you for sharing
It looks like some people have tried this recipe using unsweetened coconut flakes. Should I add a little sugar to ensure they’re sweet enough?
Hi Michelle, Unfortunately, unsweetened coconut flakes won’t work here but this recipe calls for it. I’ve tried them and they are delicious. Hope that helps!
I made this recipe and they were burned black on the bottom. However I had to use tin foil since I didn’t have parchment paper. But I think if I had taken them out at like 15mins that would have been good. On a good note, I ate the top part that didn’t burn, Delicious! Thanks for the recipe! With some adjustment to my oven the next ones will be great! I’ll update when I try again.
Sorry to hear the bottoms burnt but that you enjoyed them nevertheless! Was your oven rack in the center position? If so, the next time you make these, I’d nest your baking sheet inside another one. That will provide a bit more insulation on the bottom.
Ok I just made them but also just saw ur comment. I wish I’d looked before lol. So they still came out a bit too dark at 20 mins but again really good! Next time I’ll def do as you said with the cookie sheets. I have to say this is the best recipe for these I’ve gotten. You can just about ball them up before cooking. Just right!
Is there a typo on the recipe? I commented when I made my first batch. Followed the recipe precisely. Macaroons were burned black on the bottom. (Yes, I used parchment paper.) Tried a second batch, reduced the cooking time by 8 minutes. Still burned black on the bottom. ???
Hi Carol, I’m sorry that you’ve had a problem with these twice! Are you baking them on the center rack in your oven? If so, if you want to give these another try, I’d nest your baking sheet in another baking sheet right underneath. That will help insulate the bottoms of the macaroons a bit. Please let me know if I can help in any other way.
Okay, here’s my second comment on this recipe. I wrote the first one while the macaroons were still in the oven thinking ‘what could go wrong?’ My oven was set a 325 and I left them in for 25 minutes both as specified in the recipe. They are burned black on the bottom.
I do not like waste. I expected to have 2 egg yolks to try to use in another recipe, but the measurement for the condensed milk did not work out at all. My grocery store (Stop & Shop) sells sweetened condensed milk in one size – 14 oz. One can did not measure 3/4 of a cup, let along the 2 extra tablespoons. I would have had to open a second can to have the amount the recipe called for. Then, what do I do with a large amount of left over condensed milk? Not enough for another recipe.
Carol, the majority of the people who have commented have done just fine with the recipe, over 500 in fact so it’s not Jenn’s instructions or the measurements, you’re doing something wrong. Also be a little more kinder to people. Have a blessed day
Carol, you keep saying “condensed milk” but the recipe is for sweetened condensed milk which is a completely different product. A can of SWEETENED condensed milk absolutely will measure out 3/4 of a cup plus 2 tablespoons. You can use the leftover sweetened condensed milk to make a great iced coffee – just whirl cold strong coffee with the leftover sweetened condensed milk and a couple of ice cubes and pour into a tall glass…delicious!
Cheers,
Susan
If a cup equals 8 ounces how would a can that is 14 ounces not measure 3/4 of a cup?
I made these for a Passover seder we attended. They were an absolute hit. When I brought the tray into the house, everyone commented that they were beautiful. And when tasted, we all agreed that they were the best macaroons any of us had tasted. Thanks so much sharing for this recipe. I am sure that I will make them again for Passover and many special occasions.
(note: I followed the recipe and instructions. No modifications.)
I did a combination of this recipe and the one from King Arthur and it was great! The KA one has more coconut and more sweetened condensed milk (my brain could not deal with 7/8 of a can) but it does not beat the egg whites, which I think is critical to any good macaroon. I also used a mix of UNsweetened shredded and flake coconut because it was what I had and I really liked the texture and sweetness level. I do not think they needed more sugar. Definitely would recommend!
I made these for a spring holiday party for my daughter’s workplace. I made these macaroons, levains style chocolate chip cookies with cadbury mini eggs, and peep chocolate cupcakes with peanutbutter frosting. While everything was devoured, these macaroons were the hands-down favorites. I followed Jenn’s recipe exactly and they came out perfectly. Used a #30 scoop (~1oz) and it yielded 22 macaroons. I also dipped the bottoms in chocolate and drizzled some across the tops. Only change for me would be to use 8oz chocolate, as it was sparse towards the end and I did open a additional bar.
I made these for Passover and they were soupy. They have a strange flavor of not coconut it tastes more like the sweetened condensed milk than anything. I thought I’d try a different recipe this year. I will not make this again. I am a good baker and can make anything. I did everything correctly in the recipe folded the stiff peaked egg whites etc. I wish these worked out but …
Hi Betsy, I’m sorry these didn’t work out for you! Did you, by any chance, use the whole can of sweetened condensed milk?