Coconut Macaroons

5 stars based on 156 votes

Coconut-Macaroons

As a coconut lover, I’ve tried dozens of coconut macaroon recipes over the years — be it for the holidays or for friends who eat gluten-free. These are my favorite. Chewy and moist on the inside, crispy and golden on the outside, they are delicious plain but even more irresistible dipped in chocolate. They also keep well for days, which makes them the perfect cookie to make ahead or give as gifts during the holidays.

ingredients-with-chocolate

The key ingredient in the recipe is sweetened condensed milk, which — take note — is not the same as evaporated milk. Both are similar canned milk products that have had water removed from them, but one is sweetened and the other is not. They are not interchangeable in recipes. Sweetened condensed milk is 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. That’s because recipe writers want to keep their recipes neat and tidy with one whole bag of coconut and full one can of sweetened condensed milk (after all, it’s annoying to have leftover sweetened condensed milk because there’s not much you can do with it, except add it to your coffee). For this recipe, you’ll have to sacrifice some sweetened condensed milk, but your macaroons will be perfect :)

Begin by combining the coconut, sweetened condensed milk and vanilla.

combining-coconut-and-sweetened-condensed-milk

Mix until well combined.

coconut-milk-and-vanilla

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.

beating-eggs-and-salt

Stiff peaks look like this when you lift the beaters out of the bowl.

stiff-peaks

Add the egg whites to the coconut mixture.

ready-to-fold

And fold until combined.

coconut-milk-and-vanilla

Using two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.

ready-to-bake

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.

baked-macaroons

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 double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.

dipping-macaroons-in-chocolate

Refrigerate for about 10 minutes, or until the chocolate is set. That’s all there is to it. Enjoy!

chocolate-dipped-coconut-macaroons

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

Coconut Macaroons

Servings: 26 macaroons
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

  • 5-1/3 cups (one 14-ounce bag) sweetened shredded coconut (such as Baker's Angel Flake)
  • 7/8 cup sweetened condensed milk (not evaporated milk; see note below on measurement)
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. 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.
  4. Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.
  5. 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.
  6. Note: 7/8 cup = 3/4 cup plus 2 tablespoons

Nutrition Information

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  • Serving size: 1 macaroon (nutritional data includes optional chocolate)
  • Calories: 134
  • Fat: 8g
  • Saturated fat: 6g
  • Carbohydrates: 16g
  • Sugar: 15g
  • Fiber: 1g
  • Protein: 2g
  • Sodium: 81mg
  • Cholesterol: 4mg

Reviews & Comments

  • 5 stars

    This is the best coconut macaroon recipe that I have ever tried. I think it is the addition of the beaten egg whites that made all the difference. A definite winner.
    Based on previous comments about the cookie being dry: I think the problem could be whether you buy coconut packaged or do you buy it in bulk from a bulk bin. I find the coconut in bulk bins to be drier, therefore, I increased the amount of condensed milk slightly.

    - Lynn on June 27, 2016 Reply
  • 5 stars

    Made these today with unsweetened shredded coconut and reduced sugar condensed milk as my partner does not like it too sweet but i am ver pleased with the results and i will be making them again soon!

    - Snowbunny1979 on June 16, 2016 Reply
  • Hi, I really want to make this recipe! As I am in the UK I was wondering if anyone has a converted measurement for the recipe. I always seem to mess up when I do it nyself. Would really appreciate it !

    - Fab on June 7, 2016 Reply
    • Hi Fab, This recipe actually has metric conversions — just scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Not all of my recipes have conversions (I’m getting through them slowly but surely), so let me know if there are any others that you’d like to see converted. Enjoy!

      - Jenn on June 7, 2016 Reply
  • Can you use unsweetened coconut?

    - Michele on June 6, 2016 Reply
    • Hi Lisa, While I recommend the sweetened variety, I’ve seen in the comments that some readers have used unsweetened coconut and have been happy with the results. I’d love to hear how they turn out if you make them with unsweetened coconut!

      - Jenn on June 7, 2016 Reply
  • 1 stars

    I made these today and followed the directions 100% yet they were burnt after only 10 minutes in the oven. I set it to 325° as directed. Ideas?

    - Angela on June 1, 2016 Reply
    • Hi Angela, Are you sure your oven was fully preheated? Sometimes the initial surge of heat to warm up the oven can burn foods.

      - Jenn on June 1, 2016 Reply
  • 5 stars

    Can I use carton egg whites?

    - Nancy Caldwell on May 27, 2016 Reply
    • Hi Nancy, for the best results when baking I recommend the real egg (whites)– sorry!

      - Jenn on May 27, 2016 Reply
  • Hi Jenny! I am planning on making my own desiccated coconut as i can’t buy the sweetened variety where I live. Should I add extra sugar?

    - Adele on May 22, 2016 Reply
    • Hi Adele, If you’re going to use desiccated coconut, I think you’d need to use a recipe to sweeten it (instead of just adding extra sugar to the recipe). I’ve never tried it, but found this one online. I’m not certain how this will affect the macaroons, so if you prepare them this way, I’d love to know how they turn out!

      - Jenn on May 23, 2016 Reply
    • 5 stars

      I had the same problem–how to moisten and sweeten dried coconut? I helped myself like this – warmed cow’s milk, added some sugar and poured it over shredded coconut. Mixed it up and allowed to cool it down. Sorry, there will be no measurements. Six full teaspoons of sugar on ??? volume of milk. Improvisation is the key for me in kitchen :) (Sorry for my english). And I had only a caramelized milk (Dulce de leche), and not condensed. Result was wonderful, however! Thanks for idea, Jenn!

      - Edward on May 23, 2016 Reply
  • Has anyone ever tried this with coconut milk? My husband can’t have dairy.

    - Carol Simpson on May 20, 2016 Reply
  • What temperature do you bake the macaroon cookies?

    - Anne ostheimer on May 14, 2016 Reply
    • Hi Anne, the macaroons get baked at 325°F.

      - Jenn on May 15, 2016 Reply
  • 5 stars

    Hi, tried making the coconut macaroons for the first time and followed your instructions but my macaroons were falling apart when scooping it onto the parchment paper. It looked nothing like your picture and while it was baking, the macaroons became loose :( Can you tell me what might have went wrong or what I can do to make the macaroons more stiff?? Thank You!

    - Eve on May 12, 2016 Reply
    • Hi Eve, I’m sorry you had trouble with the macaroons! Two possibilities: Did you by chance use evaporated milk instead of sweetened condensed milk by mistake? Also, did you beat the egg whites until stiff?

      - Jenn on May 12, 2016 Reply
      • 5 stars

        Hi,
        Thank you for your quick reply. Yes! I did use sweet condensed milk but as far as whipping the egg whites to stiff peak I’m not too sure of. I have looked at your picture and watched videos and I stopped the mixer when I thought it was stiff peak but maybe it wasn’t there yet. How long would you say it takes on high speed for the egg whites to get to stiff peak? Thank you !

        - Eve on May 12, 2016 Reply
        • Hi Eve, If it’s just egg whites with no other ingredients mixed in (like it is in this recipe), it usually takes about 3 – 5 minutes on high. It sounds like you handled the egg whites well if you achieved stiff peaks. I’m wondering if maybe you measured something incorrectly– some people have gotten confused regarding how much sweetened condensed milk they should use– did you use just 7/8 of a cup?

          - Jenn on May 13, 2016 Reply
          • Can these macaroons be frozen with the chocolate or should I freeze them and dip them when they defrost?

            - Diane Goldsmith on June 6, 2016
          • Hi Diane, you can freeze them with the chocolate. Enjoy!

            - Jenn on June 6, 2016
  • 5 stars

    Thank you for this easy and super delicious recipe

    - carmen on May 8, 2016 Reply
  • 4 stars

    I wanted to make this for my gluten-allergic boyfriend, who loves coconut. I followed the measurement of ingredients (metric), but I think the amount of condensed milk was not right, since my mixture ended up really really dry. It only called for 207 ml. I’m just wondering if I made a mistake or if the conversion wasn’t accurate. I hope you could help me with this. I still want to make the macaroons! Thank you! :)

    - Enny on May 8, 2016 Reply
    • Hi Enny, I’m sorry these turned out dry for you! The conversion is correct, so I’m wondering what else might’ve gone wrong (as these cookies should be very moist). Are you sure you used sweetened coconut?

      - Jenn on May 9, 2016 Reply
  • 3 stars

    I followed the recipe exactly, but the macaroons were too salty. Anyone else have this problem? I used ¼ teaspoon of salt when beating the egg whites as called for in the recipe.

    - Lettice Stuart on May 3, 2016 Reply
    • 3 stars

      Yes i had the same issue!! I am going to try it again with way less salt. I used kosher salt, that may have been the problem.

      - Susanna on June 14, 2016 Reply
  • Are these gluten free?

    - Marie Gilbert on May 3, 2016 Reply
    • Yes!

      - Jenn on May 3, 2016 Reply
  • 5 stars

    Just made these based on the wonderful reviews from everyone. Will admit I am not a coconut fan, but made them for my macaroon loving husband for Passover.

    Took a small taste and was bowled over….these are fantastic. They have a wonderful buttery flavor and a lovely light texture. Removed them from the oven at 18 minutes because the bottoms were starting to get too brown.

    I appreciated that many folks wrote in to say how much they loved these. That is helpful to me when deciding whether or not a recipe is worth pursuing. Thank you…this recipe is a keeper!

    - Bonoca on April 25, 2016 Reply
    • 5 stars

      Forgot to mention, I dipped these in chocolate and the hubby said they were the best EVER! Will definitely be making these year round….not just at Passover!

      - Bonoca on April 26, 2016 Reply
  • I don’t understand the amount of sweetened condensed milk. A can is normally 14 oz., which is about 1 1/4 cup (according to the can, 20 Tb.). So 7 oz. would only be 10 Tb, or a little over 1/2 cup, not 7/8 cup. I measured 7/8 cup and used well over half the can. They just came out of the oven and look pretty good, I just wondered if this was a mistake. Thanks!

    - Sandy Gifford on April 24, 2016 Reply
    • Hi Sandy, the 7 oz. are liquid ounces (so just 1 ounce shy of a liquid cup). Hope that clarifies!

      - Jenn on April 25, 2016 Reply
  • Has anyone tried making these with unsweetened coconut? The combination of sweetened condense milk and sweetened coconut sounds like overkill…

    - Cd1600 on April 23, 2016 Reply
    • 5 stars

      I made it with unsweetened coconut. It was fantastic for the non-chocolate dipped one, but once they were dipped in the bittersweet chocolate, they weren’t sweet enough. My friends preferred the chocolate ones. Next time, I will try 1/2 sweetened coconut and 1/2 unsweetened coconut & in my case, dip them all. This is the best recipe ever.

      - Vladi on April 24, 2016 Reply
  • What can you use as an alternative to parchment paper?

    - Isabella on April 20, 2016 Reply
    • Isabella, I think parchment paper really is best here, but you could try the non-stick variety of foil.

      - Jenn on April 21, 2016 Reply
  • 5 stars

    Easy and tasty. Everyone I’ve made these for LOVE them. Highly recommend!
    (I used farm fresh eggs, and 1/2 bittersweet cacao chips and 1/2 semi sweet chocolate chips and cooked on 310* B/C my oven cooks hot). Be careful not to overmix when folding in the egg, that can also make the milk run out.

    - Kylie on April 13, 2016 Reply
  • What is a prepared baking sheet? I want to make your coconut macaroons for the holiday. How many ounces of coconut to one can? HOw much vanilla extract?
    What is the temperature of the oven?
    HELP!! PLEASE!! Mhy grandson will love these. Thanks

    - Babs Cooper on April 12, 2016 Reply
    • Hi Babs, A baking sheet is the same thing as a cookie sheet, so something like this. By prepared, it just means you’ve lined the baking sheets with parchment paper. You’ll need 1 tsp. of vanilla extract, the temperature of the oven should be 325°F, and regarding the coconut, it is usually sold in 14 oz. bags. Hope that helps and your grandson enjoys!

      - Jenn on April 13, 2016 Reply
  • 5 stars

    Would this recipe be considered gluten free? I made these at Christmas and found them to be absolutely delicious. I could have eaten everyone of them.

    - AnneLouise Grippo on April 9, 2016 Reply
    • Yes, they are gluten-free. So glad you enjoyed them!

      - Jenn on April 10, 2016 Reply
  • 5 stars

    Amazing!! Big hit for Easter.

    - Charity roberts on April 1, 2016 Reply
  • 5 stars

    The best macaroons! Easy recipe and so delicious! I can’t wait to make the next batch!

    - Aaron on March 26, 2016 Reply
  • 5 stars

    I never liked macaroons, however my husband loves them, so as a treat for him this Easter, I figured I would make a batch…I now love macaroons as well!! Thanks for another great recipe!!
    You are awesome!

    - Diane on March 26, 2016 Reply
  • 5 stars

    These turned out beautifully! Thank you for a perfect recipe.

    - Cynna on March 26, 2016 Reply
  • 5 stars

    Made these for Easter, and I am REALLY glad that I doubled the recipe! Wonderful texture, flavor and so very easy to make! I found that the very best macaroons were the last two batches, I think the coconut had absorbed some of the liquid. Thank you so very much for a fantastic recipe!

    - Bernadette on March 25, 2016 Reply
  • I noticed that condensed milk is sold by weight–not liquid measure. Be sure to use liquid measure when measuring. It is more than half a can. I froze the rest and used the rest for next batch. I always freeze egg whites so they are always available. I just have to keep coconut on hand.

    I give recipe *****

    - Peggy Haney on March 24, 2016 Reply
  • 5 stars

    Made these at Christmas. Easy and very good!

    - Sara on March 24, 2016 Reply
  • 5 stars

    Hi This is my first time making coconut macaroons.
    I have seen your recipe and it makes me interested because I love it very much.
    The thing is, my partner and I are both diabetic. Is it possible to use 200 GRAMS of coconut INSTEAD OF 400 G? The rest would remain the same.
    Thank you.

    - Nilda on March 23, 2016 Reply
    • Nilda, Unfortunately cutting the coconut in half for this recipe won’t work– sorry!

      - Jenn on March 24, 2016 Reply
      • If you used unsweetened desiccated coconut this would not count too much as it contains only 6% carbohydrate – mostly fat. I am diabetic and am going to try using the low fat sweetened condensed milk and will soak the coconut in it for a while before I start. I shall make lots of small ones as a snack and freeze some,

        - Ruth on June 25, 2016 Reply
  • I was hoping to make these for Easter but I have an egg allergy. Do you recommend a good substitute for the egg whites? Or would you suggest leaving them out all together? Thanks!!

    - Diana G on March 20, 2016 Reply
    • Unfortunately Diana, I’m not sure of a good substitute for egg whites and I think the recipe really needs them– sorry!

      - Jenn on March 21, 2016 Reply
  • 5 stars

    Thank you for the thoughtful layout of your recipe: photos & instructions – am eager to make my first batch! I’ve recently been diagnosed with ‘a wheat allergy’ but have a sweet tooth and am eliminating, reducing & modifying my diet. Do you have any other dessert recipes without flour? Thanks, Liz

    - Elizabeth Johnston on March 18, 2016 Reply
  • 5 stars

    Jenn..my work colleagues gobbled up the coconut macaroons. They thought I was a real baker!! Question: I’ve seen recipes that include sweetened coconut and unsweetened coconut plus sugar and egg whites. Have you tried that recipe?
    Barbara

    - Barbara on March 18, 2016 Reply
    • Glad everyone liked the macaroons! Yes, I’ve prepared macaroons with the unsweetened coconut and egg whites, but I honestly like these better. If you’d like to give them a try, this recipe from Food52 is a good one.

      - Jenn on March 18, 2016 Reply
  • 5 stars

    I’ve made this recipe many times now with great results every time and tasted great. But I did change the amount : 1 1/2 bag of coconut and the whole can of milk. Even last time I used the whole 2 bags with the same great results. (It made about 4o.)
    We drizzled the chocolate over the cooled macaroons.

    - M on March 16, 2016 Reply
  • I made this recipe may times now with great results every time and tasted great. I did change the amount to 1 1/2 bags of coconut and the whole can of milk. Even last time I used the whole 2 bags with the same great results. We drizzled the chocolate over the cooled macaroons.

    - M on March 16, 2016 Reply
  • 2 stars

    Most bags are 200g roughly 7 ounces… So mine turned into a rice pudding consistency. Don’t say “1 bag” when a bag is half of the required amount.

    - Simone on March 14, 2016 Reply
    • Hi Simone, I’m sorry for any confusion! I have updated the recipe to make it more clear. Please let me know if you have any additional questions.

      - Jenn on March 16, 2016 Reply
  • Have you ever tried making latkes without flour. I learned from a Polish lady–put potatoes in mesh strainer, as you suggest, then, after sitting a little, drain potato water off and use the potato starch in bottom of bowl. Gluten free!

    - Peggy H on March 8, 2016 Reply
    • I can’t say that I have Peggy, but that sounds like a nice gluten-free option. Thanks for sharing!

      - Jenn on March 9, 2016 Reply
  • Hi! Your recipe noted 20 minutes in the top directions and 25 in the bottom directions:)
    I am waiting for them to get done! I am sure they will be great.

    - Lindzee on March 6, 2016 Reply
    • Hi Lindzee, Sorry for any confusion and thanks for pointing that out! I have changed the recipe so they both read 25 minutes. Hope you enjoyed them!

      - Jenn on March 7, 2016 Reply
  • 5 stars

    I’ve been trying to find a delicious coconut macaroon recipe for over a year now that matches the one at my local bakery. This is by far the closest (nearly identical in taste) and I’m soooo happy to have found it. Thanks for this recipe!!

    - Alyssa on March 4, 2016 Reply
  • 5 stars

    Hi Jenn! Mind blowing recipe you have shared. I have made this recipe last week on my birthday. As I want to make some special on this day. The result is that it was made so delicious that some friends hired me for the same recipe on their birthdays. They all complement you and me both for the recipe. I also want to say thank you personally for this delicious recipe. Thanks a lot.

    - Benjamin Weingarten on March 3, 2016 Reply
    • My pleasure! (And happy belated birthday!)

      - Jenn on March 3, 2016 Reply
  • 5 stars

    Can I freeze these? They turned out so yummy. Thank you for the recipe.

    - Diana on March 1, 2016 Reply
    • Yes Diana, they freeze nicely.

      - Jenn on March 2, 2016 Reply
  • 5 stars

    These are hands down the best macaroons I have ever eaten. My husband agrees.

    - Bobbie on February 27, 2016 Reply
  • I know better and was distracted. I used the whole can of condensed milk and I know it will run. Can it be salvaged?

    - Josie on February 26, 2016 Reply
    • Hi Josie, It’s worth a try — I would pour out any excess liquid and bake one batch to see if it works.

      - Jenn on February 27, 2016 Reply
    • 5 stars

      Josie, I did the same thing the first time I made them. The liquid ran off around the macaroons but they were still delicious. I’m sure they will be fine.

      - Vicki Frederick on February 27, 2016 Reply
  • Can you use Coconut Cream/ Creme of Coconut as a Substitute for Sweetened condensed milk?

    - Vega on February 25, 2016 Reply
  • 5 stars

    make sure to use 14 oz coconut.. my store sells it in 7 oz bags ,so maybe some people only used 1 bag as in your photo that is a14 oz bag and maybe thats why they had a runny mess .. loved them will make again

    - glenn on February 25, 2016 Reply
  • In terms of “cups” for this recipe, how many cups of coconut and condensed milk. Thank you

    - Lisa on February 19, 2016 Reply
  • 5 stars

    My coconut macaroons turned out great! Thank you for suggesting to reduce the amount of sweetened condensed milk.

    - Leigh on February 14, 2016 Reply
  • 5 stars

    This is one of the best Macaroon recipes I have ever made. My husbands favorite. But, I add chopped toasted hazelnuts to mine. Melt in your mouth good ! Try it…

    - Dianna C. on February 11, 2016 Reply
  • Could you make this recipe into bars by spreading it into a 13×9 pan?

    - Ann on February 4, 2016 Reply
  • Hi: At what temperature should I bake the macaroons?

    Thanks!

    - Jane on February 2, 2016 Reply
  • Jenn, after reading the numerous reviews and questions concerning the amount of sweetened condensed milk, as a suggestion, instead of saying 7/8 cups, maybe you should post it as 7 oz.

    This looks like a great recipe and will be trying it soon. I’ve already saved the page as a favorite on my phone.

    - Kelly on January 18, 2016 Reply
    • Hi Kelly, Thanks for the suggestion. We just updated it. Hope you enjoy them!

      - Jenn on January 19, 2016 Reply
      • 5 stars

        They were delicious. Tried them both with and without chocolate. They were gobbled up in no time! Thanks for the great recipe.

        - Kelly on February 5, 2016 Reply
  • 5 stars

    These are soooo good! I had to make 3 batches at Christmas time because my first batch was eaten so fast :) I brought some to a family holiday party and another family member brought coconut macaroons that were pretty different than mine and they didn’t get eaten at all lol these were a huge hit and crazy easy. I used silicon baking sheets like I do with almost all my other cookies and they came of awesome. Thanks for the killer recipe!

    - Sarah on January 17, 2016 Reply
    • Oooo also I have a person in my family allergic to almonds and can’t have gluten. Other recipes that I have found for coconut macaroons have a little flour or almond extract so this was perfect. I even had to give her the recipe since so many yummy desserts have gluten.

      - Sarah on January 17, 2016 Reply
  • 5 stars

    These are easy and delicious. I’ve made them three times since Christmas. Sometime I have dipped them in chocolate, but they are wonderful just as they are. They slide right off of the parchment, no mess. I usually make a double batch so I can use the full can of sweetened condensed milk.

    - NEC Houston on January 9, 2016 Reply
  • 5 stars

    Ok, I’m now a believer. Not only is this recipe easy, the results are absolutely incredible. Made them for a New Year’s Day party and they were a huge hit. Don’t be shy with the chocolate on the bottom, that’s all I can say! Glad we put a few aside because when I told everyone to take some home, they disappeared! Bravo, Jenn – and thanks for the photos – they were a big help.

    - Josie on January 9, 2016 Reply
  • Your picture shows fine sea salt being used, do you recommend this instead of kosher salt?

    - Fae on January 6, 2016 Reply
    • Yes, I think either fine sea salt or regular/table salt would work best here.

      - Jenn on January 7, 2016 Reply
  • Preheat the oven to 325°F. Set two oven racks in the middle of the oven. Line two baking sheets with parchment paper

    Why two oven racks in the middle of the oven? Do both baking racks go on one oven rack?

    - Josie on December 30, 2015 Reply
    • Hi Josie, It should read “near the center of the oven” so both racks are as close to the center as possible. It has been corrected. Thanks!

      - Jenn on December 30, 2015 Reply
  • 5 stars

    I made these tonight, as I wanted to make something “different” to go with what I already baked. It was so easy to make, and it turned out really well. Oh, and so good. I’ll check out your other recipes now. Thanks!!!!

    - Vladi on December 30, 2015 Reply
    • 5 stars

      It’s a keeper – will definitely make these again!! I did make them on Dec 30 as I wrote before – I got so many compliments! (I used unsweetened coconut). I have a question – is there a “good” way to store them? Of course, they’re the best fresh. But – is there a way to keep them crispy on the outside? Thank you.

      - Vladi on January 17, 2016 Reply
      • Hi Vladi, Store them in an airtight container at room temperature — they keep well, but will not necessarily maintain that crispy outer layer.

        - Jenn on January 17, 2016 Reply
        • 5 stars

          Will try. I kept them in the fridge in an airtight container. Next time, I’ll keep them at room temperature & see if it makes a difference. However, I believe, like you pointed out, that the crispy layer is temporary – when fresh. Either way – they’re delicious, and I will definitely keep this recipe & make them again (and again and again…). Thanks again.

          - Vladi on January 18, 2016 Reply
  • 5 stars

    These macaroons were simple to make & I think they are the best I ever ate. I didn’t put any chocolate on them, which might make them more delicious if that is even possible!

    - Dawn on December 29, 2015 Reply
  • 5 stars

    Made these tonight and they were delicious! Dare I say that these are better than my mother-in-law’s macaroons? Thank you for the fabulous recipe!

    - Lori on December 29, 2015 Reply
  • 5 stars

    Macaroons are a favorite of a lot of friends, family, and co-workers. More than one of them deemed these the best they’d ever eaten (I was forbidden from bringing any more to the office lest I ruin diets). Such an easy recipe and it made a lot of people happy!

    - Junrei on December 26, 2015 Reply
  • 5 stars

    I made these coconut macaroons for our Christmas dinner. I received rave reviews! My mother said they were the best coconut macaroons she’s ever tasted. :) I did make some without being dipped in chocolate, but everyone seemed to want the chocolate ones. I’m wondering if you could add a little rum extract as well?

    - Faith on December 26, 2015 Reply
    • Glad they were a hit, Faith. I think the rum extract would be wonderful. If you try it, please let me know how they turn out.

      - Jenn on December 27, 2015 Reply
  • 3 stars

    I am making these today. And bought all the ingredients yesterday. I went step by step and did the instructions correctly but when I looked into the oven my coconut macarons turned out that the liquid spreaded out wards around them and it’s a lot of liquid. Is this how it’s suppose to be? It doesn’t seem correct.

    - Caitlin on December 24, 2015 Reply
    • Hi Caitlin, Did you by chance use evaporated milk instead of sweetened condensed milk by mistake?

      - Jenn on December 24, 2015 Reply
    • 4 stars

      this happened to me too :(

      - Grace Deetjen on February 13, 2016 Reply
  • 5 stars

    This was an easy and excellent recipe. I had leftover coconut and made these. I melted chocolate for the bottom and dross led some more on top. Yummy!

    - Mary J. on December 23, 2015 Reply
  • 2 stars

    My macaroons doubled in size and were quite runny. I followed the recipe and am unsure why they would turn out this way. . A little disappointed.

    - Emilie on December 23, 2015 Reply
    • Hi Emilie, So sorry you had trouble with the recipe. I’m not sure why they would double in size — macaroons do not expand as they bake.

      - Jenn on December 24, 2015 Reply
    • Hi Emilie, So sorry you had trouble with the recipe. I’m not sure why they would double in size — macaroons do not expand as they bake. Did you make any substitutions?

      - Jenn on December 24, 2015 Reply
  • 5 stars

    Thank you for the nutritional information. As a mom of a type-1 diabetic, it’s so hard to find homemade recipes with this data and it’s imperative we have it. Saves me a lot of calculations!

    - Christine on December 22, 2015 Reply
  • 5 stars

    Made these and were told by more than one person they were the best macaroons they ever tasted. I didn’t even use chocolate. Be sure to use parchment paper. I was out and tried aluminum foil with butter and they stuck. I managed to get them off, but I’m stocking up on parchment paper for the next batch.

    - Michelle on December 22, 2015 Reply
  • Can I use organic unsweetened coconut?

    - Lillian Stephens on December 22, 2015 Reply
    • While I would recommend the sweetened variety, I’ve noticed in the comments that some readers have used unsweetened coconut and have been happy with the results. Please let me know how they turn out!

      - Jenn on December 22, 2015 Reply
  • 5 stars

    The Coconut Macaroons turned out great and they were easy to make. Thank you for the best web page on how to cook these delicious recipes. The pictures & text are a big help especially for the non-cook. Your web site is great and easy to follow instructions – Thanks :`)

    - Cokie on December 21, 2015 Reply
  • how much is 7/8 …I have never seen this before

    - Katherine Royce on December 21, 2015 Reply
    • One cup is the equivalent of 8 liquid ounces, so for this recipe, you want to use 7 ounces of sweetened condensed milk (so just shy of 1 cup).

      - Jenn on December 22, 2015 Reply
  • Can you use desiccated coconut for macaroons

    - Margaret on December 21, 2015 Reply
    • Hi Margaret, I’d stick with the sweetened coconut if possible. You’ll get a better result with it.

      - Jenn on December 22, 2015 Reply
  • Terrible recipe – stuck to the parchment paper so badly I had to throw the entire batch away. Tasted like sweetened condensed milk. Waste of time and money. I am really disappointed.

    - Suzette on December 20, 2015 Reply
    • Hi Suzette, I’m so sorry that the macaroons didn’t turn out for you. Please let me know if you have any specific questions about the recipe.

      - Jenn on December 21, 2015 Reply
      • 5 stars

        I followed the recipe except I doubled it and it turned out wonderful!
        My husband told me they were awful in hopes that I’d let him have them all.

        - Sandy on December 23, 2015 Reply
        • So funny!

          - Jenn on December 24, 2015 Reply
  • 5 stars

    I made these for a party and everyone loved them. They were easy and look very elegant. I drizzled the chocolate over the tops instead of coating the bottoms.

    - Monica on December 20, 2015 Reply
  • Can chopped or slivered almonds be added to this recipe? If yes, how much would you recommend? I haven’t made these yet but the reviews are great!

    - Paulette on December 18, 2015 Reply
    • Yes Paulette, you could add about 1/4 cup of almonds. Let me know how they turn out!

      - Jenn on December 18, 2015 Reply
  • 5 stars

    These are really good even after they ran all over the place because I messed up. I was going to double the recipe and then changed my mind but still doubled the milk. Still yummy. I assume thenext well made batch will be perfection! Thank you for this delicious oh so simple recipe!

    - Christine on December 16, 2015 Reply
  • 5 stars

    How long will they keep in the freezer?

    - Doreen on December 16, 2015 Reply
    • Doreen, I think they would be fine for up to about 3 months.

      - Jenn on December 16, 2015 Reply
  • How much is 7/8 of a can? Just a little less than the whole can??

    - April on December 15, 2015 Reply
    • Hi April, if you’re referring to the sweetened condensed milk, it’s actually 7/8 of a cup not 7/8 of a can (which is about the equivalent of 7 ounces). Hope that helps!

      - Jenn on December 16, 2015 Reply
      • Are you measuring by weight??

        - Angela on December 22, 2015 Reply
        • Angela, Are you referring to a particular ingredient?

          - Jenn on December 22, 2015 Reply
  • 4 stars

    Hi! The macaroons were great in flavor but they got stucked to the baking sheet and were very hard to get out. Some broke, I first tried lining the pan with parchment paper and got the paper stucked in the macaroons, for the next batch I tried buttering the pan and the same thing happend. I’m not sure what I did wrong…

    - Ashley on December 14, 2015 Reply
    • I’m not certain why that would happen if you used parchment paper. Did you use sweetened coconut?

      - Jenn on December 14, 2015 Reply
      • 5 stars

        I used silicone baking sheets and they came off like a dream!

        - Sarah on January 17, 2016 Reply
  • 5 stars

    Great

    - kim tute on December 14, 2015 Reply
  • 5 stars

    Can I simply double the recipe? Made as is the first time and they are amazing!

    - JF on December 14, 2015 Reply
    • Definitely!

      - Jenn on December 14, 2015 Reply
  • How many cookies will
    One recipe yield?

    - Gina on December 13, 2015 Reply
    • Hi Gina, the recipe makes about 26 macaroons.

      - Jenn on December 14, 2015 Reply
  • Can you freeze the macaroons

    - Shirley Hall on December 13, 2015 Reply
    • Yes Shirley, you can definitely freeze them!

      - Jenn on December 14, 2015 Reply
  • I wanted to make a dessert for a person who is gluten free. This looks like it will work, but I’ll check the coconut packages to make sure.
    Thanks

    - Becky Holley on December 11, 2015 Reply
  • Just FYI, since Canadian packaging is metric I converted the recipe, but there is an error you should know about. when it converts to metric, the oven temp also converts, but it says 165F instead of 165C.
    It should read either 325F or 165C. you might want to correct this, as Im sure nothing would cook at 165F!!
    Cheers,
    Twyla

    - Twyla on December 11, 2015 Reply
    • Thank you, Twyla! It has been corrected.

      - Jenn on December 11, 2015 Reply
  • 5 stars

    I made these cookies for a friend who loves coconut macaroons. She told me these were the very best she’d ever had. The recipe is easy and with or without chocolate these really are awesome coconut macaroons. I substituted Nestle Tollhouse Semi Sweet Chocolate Chips for the Ghiradelli. It didn’t make a difference to anyone who ate one so save some money and use chocolate chips!

    - Lesa on December 10, 2015 Reply
  • 5 stars

    Love this recipe! Got it from you before and it’s my go to for macaroons ever since!! Thank you!

    - Karen on December 10, 2015 Reply
  • Wondering if I can make the mixture the night before and refrigerate?

    - Ilynn on December 9, 2015 Reply
    • Ilynn, I wouldn’t recommend it. I think the egg whites would get watery. Sorry!

      - Jenn on December 9, 2015 Reply
      • 5 stars

        Dear Jenn, I assembled them 10 hours in advance, refrigerated & then baked them!! They were perfect!! Thank you for this recipe, I will be making these for any special occasion!!!

        - Linda on December 29, 2015 Reply
  • Hi, I plan to make these for the holidays. I was wondering how much 2 large egg whites is equal to if I use liquid egg whites (250g)?

    - Jeannie on December 9, 2015 Reply
  • 5 stars

    Perfect and simple to make. I made a substitution for sweetened coconut flakes. I added extra 1/2 cup of condensed milk to unsweetened coconut flakes and let it soak in the milk. They were the perfect amount of sweetness especially when I added the chocolate. I used egg whites from carton but they were cage free and organic. I just drizzled the chocolate. Thanks!

    - Zelda on December 8, 2015 Reply
    • 5 stars

      I like your idea of soaking the coconut in the sweetened condensed milk. I have a feeling that you have stumbled onto a great addition to the recipe!

      - Audrey on December 27, 2015 Reply
    • How long did you soak the unsweetened coconut in the condensed milk?

      - Kelly on January 18, 2016 Reply
  • Would it be okay to prepare the mixture ahead of time, refrigerate, and bake the next day?

    - Ilynn on December 7, 2015 Reply
    • I wouldn’t recommend it Ilynn. I think the egg whites will get watery. Sorry!

      - Jenn on December 9, 2015 Reply
  • Can I freeze these macaroons without losing quality?

    - Grace on December 7, 2015 Reply
    • Definitely!

      - Jenn on December 7, 2015 Reply
  • These look perfect for the holidays! Will they freeze if made and baked ahead of time?

    - Sue on December 7, 2015 Reply
    • Yes Sue, they freeze well. Enjoy!

      - Jenn on December 7, 2015 Reply
  • 5 stars

    These were dangeroulsy delicious. Made them for the first time and already have requests to make them for Christmas.

    - Beatrice on December 7, 2015 Reply
  • 5 stars

    I’ve tried macarons recipes before but didnt stood up like these do.

    - ligia on December 5, 2015 Reply
  • Please give this coconut macaroons receipe in GMs too as we do not use once measurements in India. Will really appreciate it. Rgds

    - Michelle on December 3, 2015 Reply
    • Hi Michelle, we have just updated the macaroons with the metric conversion. Just look for the metric/cup measures toggle on the recipe. Enjoy!

      - Jenn on December 3, 2015 Reply
  • 5 stars

    After 20 years of making average tasting macaroons, I’ve found a winner with this recipe. It’s amazing! Perfect consistency, just the right touch of browning, and best of all – delicious. I made these for a bake sale at work and the compliments poured in. Thank you!

    - Cherrie on December 2, 2015 Reply
    • 5 stars

      I’d love to see some pics if possible.

      - Peter on December 2, 2015 Reply
      • Peter, if you take a peek at the top of the recipe, you’ll see a picture of the finished macaroons :).

        - Jenn on December 2, 2015 Reply
  • This sounds perfect! I have a question: have you ever dyed them? I have a holiday cookie swap for charity and wonder if red and green would make the plate festive? Thanks!

    - Anda on November 27, 2015 Reply
    • Hi Anda, I haven’t tried that myself but don’t see any reason why it wouldn’t work. Happy Holidays!

      - Jenn on November 27, 2015 Reply
    • try quartered red and green coloured candied cherries. just press a piece in top before you bake they look pretty.

      - vicki on December 10, 2015 Reply
  • 5 stars

    This recipe makes amazing coconut macaroons. So much better than most you can buy at the bakery or in a store. I also drizzled chocolate on the top of mine. They were so beautiful and delicious! Thanks for a great recipe!!

    - Kristen on November 24, 2015 Reply
  • 5 stars

    The whole family loves these macaroons and the kids love helping to dip them in chocolate.

    - emmy on November 24, 2015 Reply
  • My first attempt at macaroons look a little weak! They ran all over the pan…coconut is in nice round…what did I do wrong!

    - Cindy Wiedman on November 20, 2015 Reply
    • Oh no! Happy to help troubleshoot. Did you make any substitutions?

      - Jenn on November 20, 2015 Reply
      • 4 stars

        No. I have decided to use my mini muffin pans to make my next batch. My macaroons were delicious. However, they obviously lost something during the baking process.

        - Cindy Wiedman on December 2, 2015 Reply
    • Could you have used evaporated milk instead of the condensed milk? I’ve done that before and it makes a BIG difference!

      - Kate on December 3, 2015 Reply
  • 5 stars

    I have made a couple of different coconut macaroon recipes, and this one is by far the best. I used unsweetened coconut flakes, and it turned out just as good. You can also add almond slivers to the chocolate for some variety.

    - Viktoriya Kreyman on November 19, 2015 Reply
  • 5 stars

    Love the Coconut Macaroons just the best

    - Gordon Stanley on November 19, 2015 Reply
  • 5 stars

    I made these last night and my husband and kids loved it. But there is one thing I would change next time I make them. I would use half of the salt cause I thought they were a bit in the salty side. I used kosher salt. This recipe is definitely a keeper. I came across your website yesterday and I’ve already tried 4 of your recipes. I baked Banana Chocolate Bread this morning,….WOW! another 5 star recipe. This afternoon I started the marinade for Peruvian Style Roast Chicken with green sauce and Crispy Tandoori chicken. Thank you, I will be cooking more of your recipes.

    - Myrna on November 18, 2015 Reply
    • Hi Myrna, Sounds like you’re on a roll! Hope you continue to enjoy the recipes :)

      - Jenn on November 19, 2015 Reply
  • 5 stars

    Love all of your receipes. How long can I store these if put them into a mason canning jar? Want to make these and give as party favors.

    - Jacqueline on November 3, 2015 Reply
    • Thanks, Jacqueline! They keep well in an airtight container for about a week.

      - Jenn on November 4, 2015 Reply
  • Can you use egg whites from a carton for the coconut macaroons?

    - Jane Davin on November 3, 2015 Reply
    • Hi Jane, I don’t recommend egg whites from a carton for baking. Sorry!

      - Jenn on November 8, 2015 Reply
  • 5 stars

    Hi, can these delicious macaroons be frozen to enjoy later?

    - Dianne on November 1, 2015 Reply
    • Hi Diane, Yes they freeze well.

      - Jenn on November 2, 2015 Reply
  • 5 stars

    Hi I live in Australia and I don’t think we have sweetened coconut. Amy suggestions as to whether this will work or where I might get sweetened coconut from

    - Lenore on October 31, 2015 Reply
    • Hi Lenore, I would order the Baker’s brand online. Unfortunately, there’s no good substitute.

      - Jenn on November 2, 2015 Reply
    • Hi Lenore,
      I also live in Australia and we definitely have sweetened shredded coconut… Try Coles/Woolies or any other supermarket, in the baking aisle from memory. I’d personally recommend using unsweetened though as the sweetened condensed milk makes them sweet enough.

      - Elana on December 15, 2015 Reply
  • 5 stars

    Oh. My. Goodness! These are the best macaroons ever! Easy to make, delicious, coconut happiness. I dipped half in milk chocolate and added an almond to make it like an almond joy bar! Dipped the other half in dark chocolate for my hubby. Everyone’s happy. Big yum! BTW, mine baked quicker than stated, so watch them carefully!

    - Ann Kratofil on October 29, 2015 Reply
  • 5 stars

    My software team ate three batches of these for a recent potluck.

    Not one cookie was spared.

    Thanks for the terrific recipe.

    - Dan Lewis on October 27, 2015 Reply
    • Did you add the chocolate to these?

      - Angela on December 22, 2015 Reply
      • Hi Angela, I didn’t add chocolate to the mix for the macaroons, but I did dip them in chocolate.

        - Jenn on December 22, 2015 Reply
  • 5 stars

    Hi, I have made macaroons before and they never turn out I bake them for 25 minutes at 325° and they didn’t turn brown is there something else I can do?

    - Michayla on October 18, 2015 Reply
    • Hi Michayla, It really depends on the recipe you are using. Have you tried this one?

      - Jenn on October 20, 2015 Reply
  • 5 stars

    My family raved about these. It was my first attempt at macaroons and my brother and father said they were the best they have had.

    - Holly on October 2, 2015 Reply
  • 5 stars

    Your recipe calls for 14 ounces of shredded coconut. Is that weight or volume. I poured 14oz (200 grams) into a measuring cup and added 7/8 cup (approx 207ml) Eagle Brand condensed milk. Followed by the remaining ingredients. When I tried placing them on to a baking sheet I ended up what looked like pancake mix. Too liquidy. What went wrong ??

    - Peter on September 21, 2015 Reply
    • Hi Peter, That’s 14 oz by weight. Seems like you measured correctly; did you beat the egg whites until stiff?

      - Jenn on September 24, 2015 Reply
      • 5 stars

        Hello Jenn. Thank you so much for the prompt reply. I really appreciate it. When you say 14 oz by weight, does that mean that I was wrong in pouring the shredded coconut into a measuring cup until I hit the 14 oz mark? And, yes I did beat the egg whites until they were stiff. They looked very much like your photo. I plan on starting a new batch in a few minutes. Perhaps I should slowly pour in the condensed milk until I reach the desired firmness.

        - Peter on September 24, 2015 Reply
        • Hi Peter, Yes you should weigh the coconut, otherwise I’m afraid you wouldn’t have nearly enough (which explains why the batter was so liquidy). Hope the next batch turns out!

          - Jenn on September 24, 2015 Reply
          • 5 stars

            Aha! That would explain all the floss that we have been going through. Thank you so much for your time and assistance. Have a wonderful Sunday. Peter

            - Peter on September 27, 2015
  • 5 stars

    Made this today lovely recipe easy and delicious.
    Thank you for posting

    - Jacqueline on September 20, 2015 Reply
  • 5 stars

    Just made this recipe and i literally have no words to explain how delicious the coconut macaroons are, and they are super easy to make. Loved it so much, will make again for sure!

    (could i use your recipe on my blog?)

    - milana on September 14, 2015 Reply
    • Sure! So glad you enjoyed :)

      - Jenn on September 14, 2015 Reply
  • 5 stars

    I used unsweetened large shaved coconut, and organic vanilla. I used about 3/4 or slightly more of a can of sweetened condensed milk. I had no extra liquid around the macaroons. they tuned out perfect dipped in chocolate and are great even without. Plenty sweet too–and healthier.

    - Dana on September 12, 2015 Reply
  • 5 stars

    These were excellent!

    - LauraS on September 8, 2015 Reply
  • 5 stars

    Just made these, turned out perfect!!! As suggested stiffened the egg white and reduced the sweetened condensed milk to 6oz. Dipped in dark chocolate were delicious, a keeper!!! Thank you.

    - Miranda Riswold on September 1, 2015 Reply
  • 5 stars

    Cannot believe how easy (and fancy) these look! Will definitely use recipe when I want to impress my guests.

    - Diana on August 28, 2015 Reply
  • 5 stars

    I’ve made these macaroons 3 different times this summer and they always come out perfect. Moist and tender in the middle and crispy on the edges. Occ. I dip them in chocolate but they are perfect plain.
    Easiest recipe you could ask for in a pinch.

    - Peggy Eifler on August 27, 2015 Reply
  • 4 stars

    I’d never made coconut macaroons before but wanted to have a gluten free option for snacks I was making for research seminar presentations. Recipe was easy to follow and portion suggested resulted in 24 macaroons. To tone down the sweetness, I dipped the macaroons in dark chocolate. The reason for the 4 stars is that to my taste, they were a bit too sweet (and I enjoy sweet desserts)– but others did like them. The other reason is that the portion sizing seemed a bit generous. Next time, I’d form smaller mounds.

    - Julie O. on August 27, 2015 Reply
  • 5 stars

    These are fantastic, not overly sweet and with a great texture. I made them exactly as indicated except I omitted the chocolate and I halved the recipe because I only had 1/2 bag of coconut. I’ll never be satisfied with grocery store macaroons again. Thanks for this delicious recipe.

    - Laura Melvin on August 6, 2015 Reply
  • 4 stars

    I followed the recipe to a T except for cutting it in half, but the the macaroons turned out a little too dry and they stuck to the pan. Did I do something wrong? How can I fix this?

    - Shruthi on July 27, 2015 Reply
    • Hi Shruthi, Did you line the pan with parchment paper? Did you use sweetened coconut?

      - Jenn on July 29, 2015 Reply
      • Yes and Yes

        - Shruthi on July 29, 2015 Reply
        • I think it might be that I folded the egg whites in too thoroughly.

          - Shruthi on July 29, 2015 Reply
  • 5 stars

    Oh my goodness . . these are fantastic. They are so easy to make! They are, by far, the best macaroons I have ever tasted. Thank you, Jenn, for another winner!

    - MC on July 26, 2015 Reply
  • How many macaroons does the recipe yield? Also, can bananas be substituted for eggs?

    - Su on July 24, 2015 Reply
    • Hi Su, Makes 26 macaroons. Unfortunately, I don’t think bananas will work.

      - Jenn on July 26, 2015 Reply
  • can these be frozen?

    - Linda on July 17, 2015 Reply
    • Hi Linda, Yes, the macaroons can be frozen. The chocolate will bloom a little but it won’t affect the taste.

      - Jenn on July 22, 2015 Reply
  • 5 stars

    Oops, forgot to add, that my first batch, I thought I had plain condensed milk, but had dulce de leche flavour(caramel). So I used it anyway, OMG! Caramel Macaroons. Didn’t matter it was runny on the bottom…. so delish. Maybe I’ll try with chocolate flavour condensed milk next.

    - Ellie on July 16, 2015 Reply
  • 5 stars

    For those who said it pooled at the bottom, my first batch did too. I found out why. Make sure you beat those egg whites to a stiff peak. Mine were soft peaks. Second time around, I whoop-a&& those egg whites and voila, no pooling. Fantastic recipe btw. Thanks. Off to make my 4th batch.

    P.S. 8 ounces is 1 cup. I buy my coconut in 200 gram bags.(Wal-mart-cheap) Two bags is perfect.

    - Ellie on July 16, 2015 Reply
  • 5 stars

    My endless search for the perfect recipe is over! Thank you so much! I have tried too many recipes only to end up with a gooey mess. These are my husbands favorite cookie, so it’s nice to not waste any more ingredients and filling up the trash can with disastrous results. Simply yummy!

    - Debbie on July 9, 2015 Reply
  • Can I use unsweetened coconut for this receipe

    - Sneha on July 7, 2015 Reply
    • Sorry, Sneha, unsweetened coconut won’t work here.

      - Jenn on July 8, 2015 Reply
  • 5 stars

    This is a fantastic recipe!! I just made these on July 4th, and everyone raved about how delicious they were. People could not stop devouring them!

    - Christine Dooley on July 7, 2015 Reply
  • 4 stars

    Could I follow this recipe using fresh coconut? would I have to adjust the quantities of any of the ingredients?
    Many thanks – the recipe and photos look delicious!

    - Becci on July 3, 2015 Reply
    • Hi Becci, Unfortunately, I don’t think that would work. Sorry!

      - Jenn on July 3, 2015 Reply
  • 5 stars

    I took these to the mosque last night for our iftar dinner. Everybody loved them! I was surprised at how easy and delicious these were. Next time I will try with dark chocolate :). Thank you for this recipe, I will be making these again!

    - Alison on June 26, 2015 Reply
  • I thought I would share my favorite use for condensed milk – since it appears that there is a concern over what to do with left over condensed milk. This thing makes for the best sauce for cakes (in my very humble opinion). Add some good quality chocolate (milk or semisweet) and some whipping cream to the condensed milk over medium to high heat stirring constantly, until it boils and thickens slightly. Be careful as it can burn and create chewy crusts – not good. And do not count the calories.

    - Ana Martinez on June 25, 2015 Reply
    • 5 stars

      Ana, that’s what I did with my leftover sweetened condensed milk…but I used unsweetened baking chocolate. It was wonderful.

      - Vicki Frederick on June 25, 2015 Reply
  • I’m excited to make your macaroons for my wife, but I worry they are too sweet from reading the reviews? Any suggestions to make less sweet? Also, do we use shredded or flaky coconut? Is there a difference? Thanks so much. I really like your site. – doan

    - Doan on June 5, 2015 Reply
    • Hi Doan, So glad you’re enjoying the site :) I wouldn’t adjust the sweetness — if you reduce the sweetened condensed milk, the macaroons will be dry. Instead, try dipping them in bittersweet chocolate to temper the sweetness. For the coconut, use sweetened flaked coconut.

      - Jenn on June 6, 2015 Reply
  • Interested to read the coconut macaroon recipe using condensed milk. I’d love to try it but there are no quantities of the ingredients. Please could you forward them to me or let me know where i might find them. Thanks.

    - Pandora Cook on June 4, 2015 Reply
    • Hi Pandora, If you scroll down beneath the photos or click on the “recipe” tab, it will take you to the actual recipe.

      - Jenn on June 4, 2015 Reply
  • 5 stars

    I made these macarooms a couple of days ago. It was really easy, they turned out perfectly, and they are still delicious. They are really sweet, though (even for me- i love sweets). After trying the first, I decided to use dark chocolate, instead of semi -sweet, and they are perfect. I would suggest doing the same to balance the sweetness if also find them a bit too sweet. I would also suggest to make them a bit smaller in that case. Other than that, easy and delicious recipe. Thanks!

    - Kena on June 3, 2015 Reply
  • 5 stars

    Thanks Jenn for this lovely recipe.. Tried it out today, turned out to be awesome!

    - Aditee on May 29, 2015 Reply
  • 3 stars

    They came out quite dry and the texture was not great. I used Medium Desiccated coconut. It could be that this was the problem. Will have to try again.

    - Enwezor on May 27, 2015 Reply
    • Yes, the recipe calls for sweetened flaked coconut — that makes a difference. Hope you’ll try again.

      - Jenn on May 27, 2015 Reply
  • Hi there,

    How do you half the recipe? I only want a small batch with 7ounces coconut!

    Thank you!

    - Simran on May 15, 2015 Reply
    • Hi Simran, Just cut everything in half — no other adjustments necessary. Hope they turn out!

      - Jenn on May 18, 2015 Reply
  • Hi Jenn.

    Please help. I’m making the macaroons right now and some liquid is pooling around them. Sad face. I used less than a cup of the condensed milk as per your suggestion.

    I love your site/recipes.

    Thanks
    Devi Ann

    - Devi Ann on April 29, 2015 Reply
    • Hi Devi Ann, It’s ok — they will still be delicious! Try adding a little more coconut, if you have any batter left, or try a little less condensed milk next time.

      - Jenn on April 29, 2015 Reply
  • Can you explain why UNsweetened coconut cant be used? Is there something besides sugar that alters the cooking process? Maybe a coagulating or emulsifying agent? If so maybe a bit of flour would suffice….?
    Thanx in advance!!

    - Court on April 21, 2015 Reply
    • Hi Court, It can be used but the end result will be much different — not as sweet or soft (unsweetened coconut has a coarse, dry texture).

      - Jenn on April 22, 2015 Reply
  • 5 stars

    Hi, my country has high humidity all year round. Will that affect the macaroons if i just leave them out covered loosely with paper towel? If so, are there any other suggestions?

    - Kris on April 21, 2015 Reply
    • Hi Kris, They should be fine.

      - Jenn on April 21, 2015 Reply
  • 5 stars

    Hi, I stored the macaroons between paper towels in an airtight container after it cooled down. But it became sticky the next day. Is there any other storage method?

    - Kris on April 21, 2015 Reply
    • Hi Kris, If they’re sticky, I would just leave them out at room temperature loosely covered with a kitchen towel.

      - Jenn on April 21, 2015 Reply
  • Hello, I’m super keen to make these but wondering if I can use desiccated coconut instead? Also I tried converting the recipe so I could use it, 14oz of coconut would that be 440gms & the 7/8 scant cup, would that be 220ml? I really want to get it right & when using conversion sites I am getting different answers? Thanks x

    - Amity on April 12, 2015 Reply
    • Hi Amity, I’d stick with the sweetened coconut if possible (it’s 396 grams). And, yes, 7/8 cup is about 220ml. Good luck!

      - Jenn on April 17, 2015 Reply
  • Hey there,
    I was wondering how far ahead of time I could prep the macaroons before putting them in the oven. I have to share the oven with a roast whose temperature requires a much lower setting.

    Thank you. So excited.

    - Julia on April 11, 2015 Reply
    • Hi Julia, I think a few hours would be fine.

      - Jenn on April 12, 2015 Reply
      • 5 stars

        Thank you!
        I made these macaroons and oh my god, they are fantastic. I never made macaroons before and from now on, I doubt I will ever make any other recipe. I added lemon zest which I loved and one person at my dinner remarked that she doesn’t even like macaroons and she couldn’t stop eating them. Score!

        - Julia on April 13, 2015 Reply
  • 4 stars

    I found them to be too sweet. For me the sweetened coconut plus the sweetened condensed milk was too much. I wonder if unseetened shredded coconut could be used.

    - Diane on April 11, 2015 Reply
    • Hi Diane, I think it will work, although the texture will be different.

      - Jenn on April 12, 2015 Reply
  • 5 stars

    The best coconut macaroons ever!!
    I followed the recipe exactly. I used an ice cream scoop (one with a trigger) and filled them about 3/4 full. I pressed them into the scoop with a spoon before dispensing them onto the parchment paper. They came out perfectly shaped!

    - Dianne on April 6, 2015 Reply
  • 5 stars

    I made these with unsweetened shredded coconut because that’s all I can find where I live. Added 1/2 cup sugar in the first step and otherwise did everything the same and they came out amazing!! Oh also I think my baking time was more like 18 minutes.

    - Sophie on April 5, 2015 Reply
  • 5 stars

    Making this for Passover! Can’t wait to bring them to the seder tonight. Thank you!

    - Beth S. on April 3, 2015 Reply
  • 5 stars

    Undoubtedly the best macaroon I have ever had. Absolutely sinful. Thank you

    - Kathleen on April 2, 2015 Reply
  • 5 stars

    Do the baking sheets need to be greased?

    - Isabelle on April 2, 2015 Reply
    • Hi Isabelle, I prefer to line them with parchment paper.

      - Jenn on April 2, 2015 Reply
  • 5 stars

    I so enjoy the simple and easy to follow recipes you have. The pictures make it a pleasure to go from step to step until you end with a beautiful and tasty treat (or dish)
    We adore coconut macaroons and look forward to making them tomorrow.
    Thank you so much.

    - Melissa Bouyounan on April 1, 2015 Reply
    • Thank you, Melissa! Hope you enjoy them :)

      - Jenn on April 1, 2015 Reply
  • I am about to make your macaroon recipe and want to serve them Friday and Saturday night for Passover Seder and wanted to know how I should store them until I serve them. Thanks!

    - Becca Goldberg on April 1, 2015 Reply
    • Hi Becca, Store them in an airtight container at room temperature — they keep well :)

      - Jenn on April 1, 2015 Reply
  • 5 stars

    These were simple, looked great, and we’re delicious. I made the mounds a little too large on some so they did not set up well and fell apart when dipping them. This was user error, nothing to do with the recepie. The ones I made correctly were perfect.

    - Brad on March 30, 2015 Reply
  • Hi. I’m so excited to try these for Passover! I’ve had the pooling problem with other recipes. Can you please tell me how long these will keep if I make them ahead? Thanks.

    - Sandy on March 29, 2015 Reply
    • Hi Sandy, They keep about a week. Enjoy!

      - Jenn on March 29, 2015 Reply
  • Hi,

    This looks like a great recipe!
    I do not live in the States and was wondering how many cups of coconut are in the 14 ounce bag?

    - Carol on March 29, 2015 Reply
    • Hi Carol, There are about 5-1/3 cups of coconut in at 14-oz bag. Hope that helps!

      - Jenn on March 29, 2015 Reply
      • Thank you so much for the quick reply! Making them tomorrow!

        - Carol on March 29, 2015 Reply
        • 5 stars

          Made these (twice) and they are delicious! I am wondering…. I measure by weight (too lazy to wash all the measuring cups…) the scant cup of condensed milk did weigh 8 ounces , but the 5 1/3 cups of coconut weighed way more than 14 ounces. Now that I look at your photos I see that your shredded coconut is different than what we have here , yours is fluffier so maybe that is the difference. My condensed milk also pooled at the bottom of the cookie and caramelized so they don’t look as pretty as yours, any idea why that would happen. No matter what-these are the best macaroons I have tasted!

          - Carol on April 2, 2015 Reply
          • Hi Carol, Are you using sweetened or unsweetened flaked coconut?

            - Jenn on April 2, 2015
          • I’m using sweetened shredded coconut-that’s what the recipe calls for but I see you used flaked (?)hmmm… even our flaked looks different (ours looks like chopped shredded,not flat and flaky at all) but that might have made a difference in the weight. Delicious no matter what!

            - Carol on April 2, 2015
  • 5 stars

    I found this website while searching for a recipe for coconut macaroons. The macaroons turned out beautifully and had great flavor. I did not dip them in chocolate as was planning to serve them with chocolate fondue. I will hang on to this recipe to use around Christmas and will be sure to dip them in chocolate then! Thanks for a great recipe!!

    - Chris on March 27, 2015 Reply
  • 5 stars

    I made these coconut macaroons for a friend’s party. They were gone by the end of the night! I added a bit more vanilla extract and 1/2 a teaspoon of almond extract. I like the nutty flavor. The two extracts worked well together. I drizzled the chocolate on top of the macaroons in a crisscross pattern instead of coating the bottom. My family asked me to take them again so we can have more at home. Delicious!

    - Suzanne on March 21, 2015 Reply
  • 5 stars

    Hi Jenn

    Tried this recipe , messed up a bit with it but the end product was still delicious. I think I stopped a bit early before the peaks were formed. Next time I will look for more strong peaks. It is very simple. Did it with my daughters , all of us had a good time with it. Thanks for posting this recipe Jenn.

    Madhuri.

    - Madhuri Krothapalli on March 20, 2015 Reply
  • This recipe sounds amazing… I would like to make it today but have one question. Can I use unsweetened dedicated coconut? If yes, should I add sugar to the recipe or not?
    Thank you

    - Nargess on March 16, 2015 Reply
    • Hi Nargess, Sorry, the recipe won’t work with unsweetened coconut.

      - Jenn on March 16, 2015 Reply
  • 5 stars

    Coconut Macaroons
    What more can I say “yummo”
    I’ve made this recipe twice with a small change….I used unsweetened coconut as I don’t like sweetened and light condensed milk. One time with vanilla extract and second with almond extract. Simply fantastic and sooo easy.

    - Lynda on March 2, 2015 Reply
    • Do these cookies turn out soft or hard?

      - Charity on March 10, 2015 Reply
      • They are soft.

        - Jenn on March 10, 2015 Reply
  • 5 stars

    This recipe is worth the time! These are the best cookies I’ve ever made! I bake all the time so that’s really saying something!

    - Shannon on February 25, 2015 Reply
  • 5 stars

    I didn’t have parchment paper so I sprayed the pan instead, this caused it to brown fast on the bottom and the center wasn’t 100% cooked. I am a novice baker but this recipe was very easy to do, next time I will follow all directions. Thanks for sharing!

    P.S. my husband ate four before they were off the cookie sheet

    Michelle

    - Michelle Bedwell on February 22, 2015 Reply
  • 5 stars

    This recipe is extremely easy and was award winning in taste, texture and appearance. Even though I used chocolate chips it was still amazing. However I will try the Ghirardelli the next time.

    - Karen on February 16, 2015 Reply
  • 5 stars

    Theses were easy to make and tasted great! The chocolate melted easily in the microwave.

    - Heather on February 10, 2015 Reply
  • 5 stars

    Wonderful macaroons. I use almond extract instead of vanilla and a bit more than the recipe called for. I am classically trained in International Pastry and Baking, and the “scant” cup tip hits the proverbial nail on the head.

    - Priscilla on January 17, 2015 Reply
    • Can these be made in advance and frozen for 6 days? If so can you dip them in chocolate the day you plan to serve them?
      thanks

      Melissa

      - melissa.spitalnick on March 27, 2015 Reply
      • Hi Melissa, Yes, that will be fine.

        - Jenn on March 27, 2015 Reply
  • 5 stars

    Hi Jenn,
    I love the recipes on your website! I just tried this one tonight and it was very yummy!!! Now I know I can’t use unsweetened coconut, but what if I did a 50/50 mix of sweetened and unsweetened? Would that work? I need to cut the sugar a bit for my Grand-Ma.
    Thank you so much.

    - Christina Mok on December 31, 2014 Reply
    • Hi Christina, I think that’d be fine.

      - Jenn on December 31, 2014 Reply
  • 5 stars

    Follow the recipe, y’all. It’s perfect and so, SO easy. Skipped the chocolate dip since I didn’t have Ghirardelli chips but honestly, no one missed it. They were that good. I’ll be making these again for sure…Just because I didn’t miss the chocolate, doesn’t mean I don’t want to try it!!!

    - Natalie on December 25, 2014 Reply
  • 5 stars

    Even though I absentmindedly added the whole can of sweetened condensed milk by mistake, these were still the best macaroons I’ve ever tasted. The extra milk ran out onto the parchment paper and caramelized. That’s when I discovered that baked, sweetened condensed milk is basically candy. Now I know what I’m going to do with the extra 1/8 cup.

    - Vicki Frederick on December 22, 2014 Reply
  • 5 stars

    I am so excited! I made these this morning before work… Your instructions were easy to follow and they turned out perfect! I did use the Ghirardelli chocolate bar and it set right up after cooling. Thank you so much… Happy Holidays!

    - Tracey Richardson on December 21, 2014 Reply
  • i made these and shared with friends and they were all the rage! They will be my Christmas cookies this year! Thank you and delish!

    - Kate on December 15, 2014 Reply
  • 4 stars

    The macaroons are simple and delicious. We just made 10 dozen for a cookie exchange. However, I’m surprised no one had problems with melting the chocolate to dip the macaroons. We tried several batches of chocolate in both the microwave and the double boiler method and it is too dry and sticky to create a “dip” for the cookies. When we add milk and butter to soften it, the chocolate won’t harden. (We found that out by ruining a couple dozen cookies.) Do you have any pointers for how to make this process easier?

    - Chrissy on December 12, 2014 Reply
    • Hi Chrissy, What kind of chocolate are you using?

      - Jenn on December 12, 2014 Reply
      • Nestle chocolate chips. Target brand chocolate chips. Hershey chocolate chips. 1 was milk chocolate and the other 2 were semi-sweet. None worked for me.

        - Chrissy on December 12, 2014 Reply
        • Thanks, Chrissy. I did a little research and it seems the Ghirardelli chocolate chips I use might be the only brand of chips that melts easily. Other brands, like Nestle, recommend adding some vegetable shortening to make the chocolate more liquid. I’m so sorry, I’ve updated the recipe.

          - Jenn on December 13, 2014 Reply
      • 5 stars

        I just made these last week and I bought a large bar of Ghirardelli Dark chocolate and put it in a small microwave safe bowl and microwaved half power for about 30-35 seconds taking and stirring until all melted and it worked perfectly!!

        - Julie Fluegel on December 13, 2014 Reply
        • 5 stars

          that was supposed to say 30-35 seconds at a time until all melted. Using a small bowl made the chocolate deep enough to dip.

          - Julie Fluegel on December 13, 2014 Reply
  • 5 stars

    Recipe is delicious and I can’t wait to make it again! Quick and easy to make. Don’t use wax paper (hey, don’t judge me; I’m learning here) because the macaroons will stick!

    - Tahnika R on December 12, 2014 Reply
    • lol :)

      - Jenn on December 12, 2014 Reply
  • 5 stars

    My husband loves coconut macaroons. Since we have made several recipes from this website and all came out beautifully we decided to give these a try. WOW!! So easy and they turned out beautiful!! These are the perfect sweetness. We did half with the bottoms in chocolate and the other half not. You have to make these, your friends and family will be impressed!

    - Julie Fluegel on December 12, 2014 Reply
  • 5 stars

    Delicious cookies! The chocolate and coconut are amazing! Great cookies for gift giving!

    - Cathy on December 12, 2014 Reply
  • 5 stars

    These are so good, and easy to make.
    I used 2 different sized scoops to make minis and dessert size. Definitely fancy with the chocolate!

    - nancy on December 11, 2014 Reply
  • 5 stars

    Made these macaroons today for a dinner party – they were an amazing hit, several people said they were the best they had ever had! I’ve tried out a lot of macaroon recipes and I have to agree, these are the best. Thanks Jen!

    - Betty Harrison on December 10, 2014 Reply
  • 5 stars

    The chocolate isn’t necessary but a great way to finish these cookies.

    - Chris on December 10, 2014 Reply
  • “10 oz (7/8 cup or a scant cup) sweetened condensed milk”

    ok, i still don’t get it! i just poured a 14oz can into a measuring cup, and it came out to 10 oz.
    so, do i use a bit less than 8 oz for the recipe?
    thanks!

    - nancy on December 10, 2014 Reply
    • Hi Nancy, Use a scant cup — forget about the ounces. It’s confusing b/c the standard ounces on a measuring cup are for water and sweetened condensed milk is heavier than water.

      - Jenn on December 10, 2014 Reply
  • Hi, just a question. I thought 8 oz of liquid was a cup. Your recipe says 10 oz, but a little less than a cup. What am I missing?

    - Dwana on December 9, 2014 Reply
    • Hi Dwana, Good question. 8 ounces of water equals one cup; sweetened condensed milk is heavier than water.

      - Jenn on December 9, 2014 Reply
  • 5 stars

    If baking in convection oven bake only 12 minutes.

    - Judi McDonald on December 7, 2014 Reply
  • 5 stars

    Yummy!!!
    My sister has a wheat allergy so this is a perfect Christmas goody to send to her.
    Thanx for yet again, another fabulous recipe.

    - susie on December 6, 2014 Reply
  • 5 stars

    They were delish!!! And so easy to make, thank you.

    - Rhonda mohammadi on December 5, 2014 Reply
  • 5 stars

    I had never tried making Coconut Macaroons before, but this recipe looked so easy I did. Great and easy. Was a success and hit at a meeting.

    - Sharen Young on December 5, 2014 Reply
  • Just added sweetened condensed milk to my shopping list! In the meantime, can you suggest several recipes, other than the standard puddings, to use the leftover egg yolks? Especially for those of us who plan to triple the recipe?
    Thanks.

    - Sue on December 4, 2014 Reply
    • Hi Sue, Of course — great question. I have many recipes that call for just egg yolks, such as my banana pudding parfaits, rugelach cookies, molten chocolate cakes, millionaire’s shortbread, rum cake, coconut cream pie, chocolate cream pie and tres leches cake. Or you try an aioli or hollandaise sauce. I’ll add all these links to the post as well. Hope you enjoy the macaroons!

      - Jenn on December 5, 2014 Reply
      • 5 stars

        Homemade Lemon Curd is a great use of egg yolks.

        - Patt Davis on December 6, 2014 Reply
  • 5 stars

    I’ve been making these for many years and they are always a hit!! Yummy!!!

    - Earlene on December 4, 2014 Reply
  • 5 stars

    Love these coconut macaroons!

    - c on December 4, 2014 Reply
  • I have unsweetened coconut flakes in my cupboard. Can I use that in this recipe in place of sweetened coconut? (Not rating this recipe since I haven’t tried it yet!)

    - Patty on December 3, 2014 Reply
  • Can the coconut macaroons be frozen?

    - Linda Remick on December 3, 2014 Reply
    • Hi Linda, Yes, they can be frozen. Enjoy!

      - Jenn on December 3, 2014 Reply
    • Yes, they can.

      - Jenn on December 3, 2014 Reply
  • 5 stars

    OMG! No wonder my macaroons always failed –too much SC milk!! Thank you for explaining what went wrong all those times! My old recipe also called for a couple tbsp of flour, obviously an attempt to solve the drippy macaroon now that I think about it. I can’t wait to get to the store and start this recipe. And dipped in chocolate…….oh my!

    - Lisa Dawn on December 3, 2014 Reply
    • OMG is right! My mother made these and we would wait (with no patience) for them to cool.

      I could almost taste them when looking at your recipe.

      YUM a definite for my grandchildren to sample.

      Many thanks.

      - Sheila on December 4, 2014 Reply
  • 5 stars

    I personally don’t mind having a little “extra” sweetened condensed milk for my coffee…or, to maybe eat a teaspoon-full! Shh, don’t tell anyone!

    - Kristin on December 3, 2014 Reply
  • Can you freeze these?

    - Rochelle Shugrue on December 3, 2014 Reply
    • Hi Rochelle, Yes they freeze well.

      - Jenn on December 3, 2014 Reply
  • 5 stars

    I woke up to this email in my inbox and just whipped up a batch for desert. These are amazing and I’m having a hard time saving some for my family. I’ve been testing cookies for Christmas and these have definitely made it onto my gift list. Thanks again for another incredibly easy and delicious dessert.

    - Kim on December 3, 2014 Reply
  • 5 stars

    These are going to be in my cookie plan for the holidays. They are just what I was looking for and look so yummy! Love your recipes. Thanks for this one.

    - Marilyn Jackson on December 3, 2014 Reply
  • 5 stars

    Loved these and they couldn’t have been simpler. Not loaded with fat, either.

    - Susan on December 3, 2014 Reply
  • How should the macaroon cookies be store and how long will they stay fresh?

    - Cheryl Casciani on December 3, 2014 Reply
    • Hi Cheryl, You can store them in an airtight container and they will stay fresh for 4-5 days.

      - Jenn on December 3, 2014 Reply
      • Great. Thank you for your response.

        - Cheryl Casciani on December 3, 2014 Reply
      • 5 stars

        Can I use liquid egg whites instead of regular eggs? And could coconut milk replace the SC milk?

        - anna on December 25, 2014 Reply
        • Hi Anna, I think the liquid egg whites will work but not the coconut milk (it is a different consistency and not sweet enough).

          - Jenn on December 26, 2014 Reply
      • To make ahead, should I store on counter or fridge? Thanks!

        - Marcie on February 11, 2015 Reply
        • Hi Marcie, You can refrigerate them but be sure to bring to room temp before serving.

          - Jenn on February 11, 2015 Reply
  • 5 stars

    Coconut macaroons are my favorite cookie and this recipe is by far the best and easiest recipe for them of the dozen recipes i have collected. To purchase macaroons has become so darned expensive, however making your own from this recipe will cut the cost to less than 1/2 for a batch.
    This is a “People’s Pharmacy” prescription for diarrhea: “eat two coconut macaroons every 4-6 hours for 24 hours”. It really does work!

    - Jerald Lynch on December 3, 2014 Reply
  • 5 stars

    These look amazing and so easy! And nothing wrong with leftover condensed milk. My grandmother kept it in the fridge and ate it with a spoon!

    - Christine on December 3, 2014 Reply

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