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 want to make these to look like little coconuts. Do you think I could add some cocoa powder and increase the condensed milk a bit? Or would maybe sifting some over the tops after cooking? Or maybe even lightly brush on melted chocolate? Never made these before, but I love them and hope I can pull them off for my daughter’s Moana birthday!
Hi Erin, you could try sifting some cocoa powder over the macaroons or dipping them completely in melted chocolate. They’ll be delicious either way but I’m honestly not sure you’ll get the coconut look you’re going for. 😊
So very good. The difference in the slightly less sweetened condensed milk of this recipe and no added sugar like most recipes does make the difference. Lovely dipped in dark chocolate and gluten free! Making them for a birthday celebration so the gluten intolerant can join with a very nice dessert. Thank you for a great recipe.
I just made these macaroons for the first time. They are beautiful and taste delicious. They are golden brown and toasty on the outside and nice and chewy on the inside. I plan to add chocolate to some of them and leave some plain like I love them. Thank you for a wonderfully easy recipe!
I just wanted you to know that this is the best best recipe ever. I have made them before for Passover and used semisweet chocolate and they were very good.
My family thought they were a little too sweet so I decided to melt very dark chocolate and they were a big hit. I’m not a big chocolate fan but these were just incredibly delicious.
I believe I have used a couple of your other recipes before and I thank you.
By the way, I just had one which was frozen and thawed and it was so so good.
I certainly look at many more of your recipes in the future!!
All I can say is oh my, oh my! These are exactly as described, crispy on the outside and chewy on the inside. I’ve always wanted to try them and I am not disappointed! I had to put one down to exclaim! A little nervous about the chocolate part as it can sometimes freeze up in micro on me but it must be done.
Made this with my granddaughter. The recipe is very easy so that she could do all the steps by herself. She had a great time dipping some of the macaroons in the chocolate. Great recipe!
In order to get the most volume from your egg whites, use absolutely fresh eggs. As eggs age, they become more alkaline which affects the protein level and volume. That being said, these were sensational. Made twice in one day, 21 macaroons from each recipe and used an extra 4 ou of chocolate. My oven temp is spot on, and these were done in 18 – 20 minutes. They would be black if left any longer. Thannks Jenn for another winner and happy Passover
I made this recipe for the first time and they are amazing. I got 42 out of the single recipe!
Since I discovered this recipe several years ago, its the only one I use. Its good for Passover, Easter and every other day.
I discovered Ghiradlli melting discs and they work great for the macaroons. I brush the chocolate on the bottom with a small pastry brush and I leave some plain.
A friend of mine makes these all the time for get togethers and potlucks and I can attest to the fact that they are AMAZING.
I have never made macaroons before. I thought they would be a nice addition to our Easter buffet. They turned out perfectly and so yummy! I plan to make the ricotta cheesecake as well for Easter. Thank you for foolproof recipes that work without having to do a trial run first!