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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Best macaroons ever!!!! This was the 3rd recipe I tried and it’s by far the best. Crunchy on the outside and chewy inside – perfect! Dipping in chocolate makes them a little more special – great.
I have made these many times (30+) and folks positively love them. I had something happen the last time that could be an indicator of issues for some failures (spreading out)… I separated my egg whites in bowl. I opened a bag of coconut and passed over the egg bowl. 3-4 flakes of coconut fell into the egg bowl. Such a small amount, surely that won’t affect anything. Wrong. The egg whites would not form stiff peaks due to the contamination! I put those aside and whipped another 2 egg whites and there was no problem at all. I learned something that day!
I was nervous about these after reading a review that called them dry and not sweet enough so I fudged the amount of sweetened condensed milk a little on the over side. I shouldn’t have worried!
They were very moist, almost falling apart because they were too moist. They squished into a ball easily and were plenty sweet. My biggest issue was that they stuck to the parchment paper, and that could very easily have been due to the extra sweetened condensed milk (or perhaps they were slightly underbaked at 25 minutes.) I won’t worry about that again.
DELICIOUS VARIATION
I pressed half a maraschino cherry into the center of each mound before baking, and put my melted chocolate in a plastic ziploc, cut a bit of the corner and zigzag drizzled it over the top after they came out instead of dipping them. Everyone said they were so good! My mother in law even took 6 home with her for later.
I used eagle brand sweetened condensed milk, bakers angel coconut flakes, real vanilla, etc.
This recipe is a staple at holidays! It suits my GF family and they are just amazing. Best recipe- I love Once Upon a Chef!
Dry and not sweet enough. The whipping of the egg whites adds no benefit. This is my third recipe and they are always dry. These were identical to Chef Johns at Food Wishes. These were not sweet enough to counter a dark chocolate. Milk chocolate would be ok. I would buy these in bakeries or even supermarkets and they were so moist you could squeeze it into a ball. These would certainly crumble apart if I tried that. I have tried letting the “dough” sit over night giving the coconut move time to soak up liquids to no avail. It could be my oven it could be my brand of coconut (have limited optons in third world country) but at the end of the day they were not sweet enough and that wasnot my fault. The search continues.
I made these for our family Christmas dinner and they were a huge hit! I found them easy to make (easy recipe to follow) and loved the touch of chocolate on the bottom. Fabulous recipe!
Just made these today, and they came out perfect, gorgeous, and delicious!
Thanks for the recipe!
Thank you so much for this gem of a recipe! I’m pretty clueless in the kitchen as husband does all of the cooking but even I succeeded with your recipe! Macaroons are my favourite biscuits and I will be making my own from now on – these are 😋 full 5 stars for this recipe!
Hi Jenn, is it possible to make these macaroons using carton egg whites? I feel like I’ve had mixed results in the past with carton egg whites reaching stiff peaks but I would prefer to use them since I don’t have anything to make with the egg yolks at the moment.
Hi Lilee, I don’t feel confident that store-bought egg whites will whip up to stiff peaks so for the most predictable results, I’d stick with the real thing — sorry!
Coming back on here to say I followed the recipe and it was well worth having two leftover yolks (I will find something to do with them 🙂 )! These coconut macaroons were fabulous. I have truthfully not tried macaroons before, but these were so scrumptious. I made these for a family member that I drew in Secret Santa who loves coconut. I am so excited to gift these! And the recipe had enough for me to taste test a few 🙂 Merry Christmas!
So glad they came out well — thanks for reporting back!
A fine carefully designed recipe. Mine came out very well. Bakers: be sure and read the note about 7/8 cup of sweetened condensed milk! And I do think the brand of coconut was significant, not a marketing thing. (And I live in Hawaii!).
Love these! They turned out perfect and with the chocolate, they taste like Mounds candy bars which are my favorite.