Coconut Macaroons

Tested & Perfected Recipes

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.

how to make coconut macaroons

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 one full 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.

how to make coconut macaroons

Mix until well combined.

how to make coconut macaroons

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

how to make coconut macaroons

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

how to make coconut macaroons

Add the egg whites to the coconut mixture and fold until combined.

how to make coconut macaroons

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.

how to make coconut macaroons

Bake for about 25 minutes, until the bottoms and edges are deeply golden and the tops are lightly golden.

how to make coconut macaroons

Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.

how to make coconut 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.

how to make coconut macaroons

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

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

My Recipe Videos

Coconut Macaroons

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

Ingredients

  • 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (about 5-1/3 cups)
  • 7/8 cup sweetened condensed 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 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 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 cook completely.
  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
  7. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  8. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. 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

Powered by Edamam

  • 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.

Reviews & Comments

  • These are wonderful. Always a hit. I’d like to make these ahead of the holidays. Would you recommend freezing these without dipping in the chocolate? Then dip once thawed? Or make complete and then freeze?

    • — Lori on December 14, 2018
    • Reply
    • Glad you like them! And either way – dipping them in chocolate before or after freezing them – will work.

      • — Jenn on December 15, 2018
      • Reply
  • I am very disappointed with myself mainly I guess I should of kept and eye on them while they were cooking but it said 23-25 minutes so I thought 23 minutes would of been fine but unfortunately it was a little too much don’t know if I can salvage them…half were a little burnt on the bottom, thinking 20 minute’s would of plenty of time to cook

    • — cathy on December 12, 2018
    • Reply
  • Tremendous recipe- just finished making a batch and dipping half in white chocolate and the other half in semi-sweet chocolate. The texture is perfect, they are toasty outside and chewy inside. I have tried to make these before but never had great results-Couple of tips- make sure the egg whites are really whipped and have very stiff peaks- I was tempted to stop early-keep going. Also- I had a hard time not using all the condensed milk but I “made” myself measure it out and its just right.
    Can’t wait to serve these for Christmas

    • — Jenn on December 12, 2018
    • Reply
  • Would it be ok to use 1/2 unsweetened and 1/2 sweetened coconut? If not why?

    • — Marina on December 12, 2018
    • Reply
    • Hi Marina, Unfortunately, this recipe won’t work well with unsweetened coconut (I find that they’re too dry). If you’d prefer to use unsweetened coconut, I’d suggest this recipe by Alice Medrich – I’ve tried it and it’s very good.

      • — Jenn on December 12, 2018
      • Reply
  • Have always used a favorite chef from FN ‘s recipe, but not anymore! This is absolutely wonderful ,and I even did my last batch with half vanilla and half almond extract , which was great too! This is what a macaron should look and taste like !

    • — Kim K on December 10, 2018
    • Reply
  • These are great! Maybe it is me, but I found the coconut and condensed milk mixture very thick and difficult to mix (I believe I measured correctly). Otherwise very easy to make. I made one modification – I used 4 ounces of 60% and 2 ounces of 100% Ghirardelii chocolate and dipped the cookies so that half of each cookie was coated with the chocolate. Will make these again.

    • — Kathy on December 10, 2018
    • Reply
  • Omg!!! The best!!!! Tastes just like Panera breads even better!!! Thank you for this recipe!!

    • — Shawna on December 8, 2018
    • Reply
  • For holiday time, I always garnish (before baking) with a couple tiny bits of red and green maraschino cherries – festive!

    • — Donna Santarsiero on December 8, 2018
    • Reply
  • Can the macaroons be made smaller–say, about two teaspoons–without drying out the center? If so, what would you estimate the baking time to be? Thank you.

    • — Becky on December 8, 2018
    • Reply
    • Sure, Becky – I’d start checking around 15 min. Enjoy!

      • — Jenn on December 8, 2018
      • Reply
  • Can this recipe be easily modified to make chocolate macaroons – preferably using cocoa?

    • — Kathy on December 7, 2018
    • Reply
    • Hi Kathy, I’m not confident that adding cocoa would give you a good result. Instead, you could either add some mini chocolate chips to the batter or dip the macaroons in semi-sweet chocolate as mentioned in the recipe. Hope you enjoy!

      • — Jenn on December 8, 2018
      • Reply
  • Fantastic! I have tried other macaroon recipes and by far this is the best. They come out with a nice crunch and don’t “ooze” out like other recipes that use too much sweetened condensed milk. Dipped the bottoms in dark chocolate. Amazing!

    • — Trish Dobson on December 4, 2018
    • Reply
  • Made these today and dipped in semi sweet chocolate……they are ALL gone!!!!! I guess nobody likes them…. Will definitely be making these again!!! Thanks. Do need to reduce cooking time a bit bottoms were almost too done!!!

    • — Gretchen on November 30, 2018
    • Reply
  • *Almost* loved these, but I’m not a fan of extreme sweet…Is there a way to make them less so, aside from using unsweetened coconut which I did? Many of my nieghbours are quite elderly, too–I don’t want to inadvertently send one to the hospital with my little christmas gift!

    • — Alexandra Fenton on November 30, 2018
    • Reply
    • Hi Alexandra, sorry you found these too sweet. I wouldn’t adjust the sweetness — Instead, you could try dipping them in bittersweet chocolate to temper the sweetness. Hope that helps!

      • — Jenn on November 30, 2018
      • Reply
  • This really is the best coconut macaroon recipe. It’s always easier to weigh ingredients. Any other recipe that I have ever used produced cookies that pooled at the base & were terrible to remove even from parchment paper. This recipe is great.

    • — Mia on November 27, 2018
    • Reply
  • Magnificent! I did substitute organic *unsweetened* coconut and can’t imagine making these any sweeter than they turned out.

    • — The Savory Art on November 18, 2018
    • Reply
  • I made these tonight exactly as the recipe directed and they were fantastic! I might add a touch more salt next time.

    • — Brandi on November 4, 2018
    • Reply
  • I am hoping to make these into balls for snowmen as part of a xmas bake off competition, will be attempting in a couple of days. However, once made, how long will they last for (without freezing)?

    • — Mark on October 25, 2018
    • Reply
    • Hi Mark, that sounds cute! They should keep nicely in an airtight container for up to a week.

      • — Jenn on October 25, 2018
      • Reply
  • Ended up runny once the aliquots were added to the parchment paper and covered the sheet, using the dry and wet volumes in the recipe. Had to scrap the first batch and modify the remaining amount left to get to a consistency that has worked for me before. Will be sticking to my recipes next time… if I can find it. Useful as a guide for what I needed to buy though.

    • — Jason on October 15, 2018
    • Reply
  • Love these elegant cookies! Best macaroons ever, and the chocolate bottom puts them over the top in terms of being delicious.

    • — Barb L on October 4, 2018
    • Reply
  • These macaroons are so easy to assemble and bake. The texture is perfect and dipping them in chocolate not only looks pretty, it adds a great flavor. Other macaroon recipes I’ve tried either come out too moist or dry. But Once Upon a Chef’s recipe come out perfect every time. And, they freeze well after baking and before dipping them in chocolate. Once thawed then add the chocolate. I prepared this recipe for a ladies tea for 100 guests and appreciated being able to bake and freeze them ahead of time. Everyone loved this cookie.

    • — Cheryl Casciani on October 4, 2018
    • Reply
  • Would you replace egg with heavy whipped cream?

    • — Amie on October 4, 2018
    • Reply
    • For best results, I’d stick with the egg here – sorry!

      • — Jenn on October 4, 2018
      • Reply
  • What do you line your baking sheets with? It looks like wax paper. I haven’t rated this recipe yet because I haven’t tried it yet but want to. Thanks.

    • — Kirk Jones on September 24, 2018
    • Reply
    • Parchment paper (don’t use wax paper for this; the macaroons will stick). Hope you enjoy if you try them!

      • — Jenn on September 25, 2018
      • Reply
  • Hi Jenn. Your macaroon recipe is our family favorite. I was teaching my grandaughter how to make them and she inadvertently emptied the entire can of condensed milk into the bowl with the coconut and vanilla. Not wanting to waste the ingredients and also not wanting runny cookies I added 1/4 cup of almond meal. What a serendipitous event. The macaroons delicious. My GD called them her almond joy macaroons.

    • — Pat P. on September 20, 2018
    • Reply
  • Hi I made these today and followed the recipe precisely, except for dipping in chocolate. They have sweet tasted initially but as I tasted one, I noticed a salty finish. Does the chocolate balance that out? Like the contrast of salt to the dark chocolate makes the chocolate flavor ‘pop’? I know to whip egg whites to stiff peaks you need a little salt maybe the am0ount should be adjusted some?
    Thanks

    • — Regina on August 26, 2018
    • Reply
  • Absolutely the best macaroons I have ever had! thank you!😉

    • — Carol on August 20, 2018
    • Reply
  • Hi, I’m hoping to make much more than 26 macaroons, do you find that this recipe still works when the ingredients have been multiplied? Or would you recommend creating multiple batches without multiplying the ingredients used? Thanks!

    • — Sophie on August 14, 2018
    • Reply
    • Hi Sophie, I think it’s safe to double it. Enjoy!

      • — Jenn on August 16, 2018
      • Reply
  • Can I freeze these when baked

    • — Karen on August 13, 2018
    • Reply
    • Yes, they freeze well.

      • — Jenn on August 16, 2018
      • Reply
  • These were the best macaroons I have ever made. I think the reduced liquid kept them from flattening..

    • — STACEY on August 11, 2018
    • Reply
  • These are amazing! My daughter had coconut macaroons at a B&B on Prince Edward Island last year, and she wanted to have some at home. I found your recipe and we made them together. She said they were just like the ones in PEI. We will definitely be making them again. I’m so glad I found your website!

    • — Laura N on August 4, 2018
    • Reply
  • Thank you, Jenn! These were perfection! It was my first time making macaroons and they couldn’t have come out any better.

    • — Tammy Gunderson on July 17, 2018
    • Reply
  • I made these without the added chocolate dip but will try next time. The cookies were perfect, nice texture and gone way too quickly. Anxious to make them again.

    • — Carol G on July 12, 2018
    • Reply
  • I made these coconut macaroons for our church group last night. They were a huge hit. Everyone goobled them up. I kept half of them plain and dipped the bottoms of the other half of cookies in chocolate. Yum! I ended up with 27 cookies from this recipe. Love it! Thanks!

    • — Cathy K on July 11, 2018
    • Reply
  • Chef Jenn,

    Thank you for this FANTASTIC solution to puddled up macaroons. I have made them several times, and always struggled to make them look perfect.

    I am enjoying a gorgeous macaroon with my coffee and leftover sweetened condensed milk as I write.

    • — Angela on July 4, 2018
    • Reply
  • I can’t believe your recipe has typo.
    You wrote recipe needs 5 1/3C of coconut but 14 ounce is equivalent of 1.75C, NOT 5 and 1/3C.
    I didn’t read the recipe closely which is my initial fault so I literally made this with 5+1/3C and for sure the mixture is not even glueing together.
    I was going to being these to my kids’ teachers but now everything is ruined 🙁

    • — Michelle on June 27, 2018
    • Reply
    • Hi Michelle, sorry you found this confusing! I’ve tried to make the coconut amount as clear as possible – that’s why I have both the ounces and the number of cups needed in the ingredient. (If you take a look at the packaging on the bag here, they handle it in the same way.)

      • — Jenn on June 27, 2018
      • Reply
  • I made these today for my son. He loves everything coconut! Anyway, they were very simple to make and turned out perfectly. Just follow the recipe exactly.

    • — Pat B on June 17, 2018
    • Reply
  • These are beyond way to sweet!

    • — Debbie Slafkin on June 12, 2018
    • Reply
  • I just made these little gems and sad to say that all 30 were devoured within 15 minutes of the kids coming home from school. DELICIOUS and so easy to make. Thank you!

    • — Samj66 on May 17, 2018
    • Reply
  • Hi! Can you tell me how much coconut flakes needed? Is it 5 and 1/3 cups or 5 scoops of 1/3 cups. Im confused. I tried putting 5 scoops of 1/3 cups and it was so runny. I think i beat the egg well as well but i maybe did it wrong i ended up throwing the batter. Can you tell me how approx how many minutes to get a stiff peak using an electric mixer.. thank you!

    • — Michelle on May 17, 2018
    • Reply
    • Sorry for the confusion, Michelle! You need 5 cups + 1/3 of a cup of coconut, so that accounts for your very runny result. In terms of timing for beating the egg whites, it should take a few minutes. Just make sure you beat them until they form stiff peaks when you lift the beaters out of the bowl. Hope that helps!

      • — Jenn on May 18, 2018
      • Reply
  • These are delicious! I just found it difficult to clump together in even sizes. Could I use a silicone mini muffin tray or would that affect the way they cook?

    • — Ayesha on May 12, 2018
    • Reply
    • Yes, I think that should work. (Sorry for the delayed response!)

      • — Jenn on May 22, 2018
      • Reply
  • Can you sub. the sweetened condensed milk with Coco Lopez cream of coconut? Thanks.

    • — Jessica Ulrich on May 6, 2018
    • Reply
    • Hi Jessica, I’ve never tried cream of coconut here, but read online that it may work. Please LMK know how it turns out if you try it!

      • — Jenn on May 8, 2018
      • Reply
  • I just made these today and they were awesome! Going in the ‘keeper” file.

    • — Deb on May 5, 2018
    • Reply
  • Hi, could I substitute something for the sweetened condensed milk? I need to have a dairy free cookie. Could I add simple syrup to coconut/almond milk creamer to simulate the sweetened condensed milk, for instance? Or does the condensed milk do something to the cookies chemically, such that it can’t be substituted?

    • — Kate on May 5, 2018
    • Reply
    • Hi Kate, I’ve never used anything but sweetened condensed milk here. I don’t think coconut or almond milk creamer would work, but perhaps you could try cream of coconut. (I read online that it can be a reasonable substitute for sweetened condensed milk.) Just a disclaimer that I haven’t tried it; I’d love to hear how it turns out if you do!

      • — Jenn on May 8, 2018
      • Reply
  • I follow your recipe every step but they come out of the oven brown not golden. what went wrong? I convert Fahrenheit to C as I live in the UK.

    • — Nok on May 4, 2018
    • Reply
    • Hi Nok, I’m sorry to hear you had a problem with these – it sounds like they are overbaked. You mentioned you converted the temperature to Celsius – did you bake them at 165°C? Also, just a heads up that many of my recipes (including this one) have metric conversions; to view them, 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.

      • — Jenn on May 4, 2018
      • Reply
  • Can these be frozen?

    • — Louise on May 3, 2018
    • Reply
    • Yes, they freeze nicely!

      • — Jenn on May 4, 2018
      • Reply
  • I was so excited to finally try this recipe tonight. My batter was runnover though😢I used a cookie scoop and they still were perfectly formed but when I popped them in the oven they started getting runny. What do you think could have caused this? Sure they’ll still taste fantastic!!

    • — Jamie on April 27, 2018
    • Reply
    • Hi Jamie, all macaroons do pool a little around the edges, but it shouldn’t be a ton; it’s likely that the egg whites weren’t beaten long enough. Make sure you beat them until they form stiff peaks when you lift the beaters out of the bowl. Hope that helps!

      • — Jenn on April 28, 2018
      • Reply
  • These are divine. Enough said.
    PS I live in Canada and buy the soft coconut flakes at Nutters.

    • — Terra on April 24, 2018
    • Reply
  • Hi,

    Finding coconut flakes are difficult in my place. Can I substitute with unsweetened shredded coconut or desiccated ones? If yes, should I use any additional sugar as your recipe calls for sweetened flaked coconut?

    • — Diana Benito on April 16, 2018
    • Reply
    • Hi Diana, Unfortunately, I don’t think either would work well here. Instead, I’d recommend Alice Medrich’s macaroon recipe. I’ve tried them and they are very good. Hope that’s helpful!

      • — Jenn on April 16, 2018
      • Reply
      • Thanks so much Jenn! Will definitely give it a try 🙂

        • — Diana Benito on April 17, 2018
        • Reply
  • How many macaroons does this recipe make?

    • — Abby on April 14, 2018
    • Reply
    • Hi Abby, it makes approximately 26. Enjoy!

      • — Jenn on April 14, 2018
      • Reply
  • Could you process coconut in food processor to make shredded coconut smaller?

    • — Dianna on April 13, 2018
    • Reply
    • Sure Dianna – I think that’d be fine. 🙂

      • — Jenn on April 16, 2018
      • Reply
  • Why couldnt i just use the full can and extra coconut instead of wasting the rest of the milk? Or could i double the recipe and use 2 cans? Would it measure right? Add one more egg white? I have alot of duck eggs.

    • — Melissa Burns on April 12, 2018
    • Reply
    • If you’d like, you could add some extra coconut to the recipe and use the whole can of sweetened condensed milk. Or, if you’d prefer to keep the recipe as is, here are some creative ways to use leftover sweetened condensed milk. Hope that helps!

      • — Jenn on April 12, 2018
      • Reply
  • Wonderful macaroon recipe. Love these cookies.
    Pam R on April 10, 2018

    • — Pam Redetzke on April 10, 2018
    • Reply
  • I made these last night, and can’t believe how deli-scrumptious they are!!! I will definitely be making these, very often!!! Melt in your mouth!!👍

    • — Kimberly Russell on April 10, 2018
    • Reply
  • O.M.G.

    I haven’t even finished cooking the last sheet of these and had to get on here to express my new found love. We can’t stop eating them and haven’t even gotten to dipping them in chocolate 🤦🏻‍♀️ Thank you, thank you, thank you for sharing your amazing recipes!! I’ve printed so many to add to my recipe book and plan on ordering the cookbook. We haven’t found a recipe that we didn’t like. You’ve got a lifelong fan in me!! Congrats on the book 😊

    • — Beth C. on April 8, 2018
    • Reply
    • ❤️

      • — Jenn on April 9, 2018
      • Reply
  • perfect!!!

    • — Gail on April 5, 2018
    • Reply
  • The macaroons were very very good. The problem I had was you show the pictures first then the directions then last ingredients. I had to keep scrolling down then back up for pictures then back down for ingredients.Etc, It was not easy to follow the recipe. Why not list instructions and ingredients under the picture. I will not follow any more of your recipes for that reason.

    • — Pam S. on April 3, 2018
    • Reply
    • I’m glad you enjoyed the macaroons and sorry you had a problem following the recipe. The way I have the recipes arranged on the blog, my intent is to have the pictures as a guide to refer to before completing the recipe, rather than to necessitate scrolling back and forth between the recipe and the pictures. That said, I’m sorry you found it confusing!

      • — Jenn on April 4, 2018
      • Reply
      • Your reply was too kind. Sheeesh!

        • — Harvey on December 9, 2018
        • Reply
  • Absolute perfection . Perfectly balanced sweetness, and the texture is wonderful — toasty on the outside but soft and chewy inside. And it’s worth using high quality dark chocolate for dipping.

    • — Adele on April 2, 2018
    • Reply
  • These were excellent. So glad that I knew to buy the sweetened flakes early — last year Fairway ran out and I used unsweetened, with added sugar, which didn’t really work. I think next year I’ll buy additional chocolate- a mix of semi and sweetened for a thicker base.

    • — Lydia on March 31, 2018
    • Reply
  • Best ever macaroons!

    I use the “Baker’s dipping chocolate, heat & dip” to dip the macaroons in, it’s simple, tasty and easy clean up.

    • — Lisa Lisa on March 31, 2018
    • Reply
  • We love the Macaroons. I’ve made and dipped then in chocolate today to serve tomorrow. Do they need to be kept in the refrigerator or can they be kept on the counter in an airtight container? I await your response!
    Estelle

    • — Estelle Elinson on March 30, 2018
    • Reply
    • Hi Estelle, If they are dipped in chocolate, it’s a good idea to refrigerate (just to keep the chocolate from getting sticky) – but it’s not absolutely necessary. Glad you like them!

      • — Jenn on March 30, 2018
      • Reply
  • What did I do wrong? Roughly half way through the baking time the bottoms were nearly burned!

    • — Margie on March 30, 2018
    • Reply
    • Sorry to hear you had a problem with these – did you put them on the center rack in your oven?

      • — Jenn on March 30, 2018
      • Reply
  • This is a no fail recipe! Thank you so much! It is especially good for me as I try to stay away from wheat products but long for a sweet now and then!

    • — Mari Janoski on March 29, 2018
    • Reply
  • Followed the recipe exactly and they came out PERFECT, this one is super easy and fast and I really appreciate the step by step pics too! Thank you so much for yet another fantastic recipe!

    • — Bianca on March 29, 2018
    • Reply
  • I made these last year for Passover — very, very delicious!! Making them again this year, but I can’t remember how many one recipe makes. Please advise.
    ps — I also make your kugel for Hanukkah. Everyone loves it!!

    • — cyrena feinberg on March 26, 2018
    • Reply
    • Glad you like them, Cyrena! This recipe makes about 26 macaroons.

      • — Jenn on March 26, 2018
      • Reply
  • Followed recipe exactly and they came out perfect. And so delicious. You are so right about other recipes pooling. Not this one. I did have to use entire 12 oz of chocolate though but I do like them thickly dipped. Thank you again for another fantastic recipe. Love your site

    • — Gerilyn on March 23, 2018
    • Reply
  • Hi Jen- Can the leftover egg yolks be kept in the fridge until I can use them? It looks like it’s possible but I’m just wondering about loss of quality/freshness. I’m hoping to use them in your molten chocolate cakes. Thanks!

    • — Melissa on March 23, 2018
    • Reply
    • Sure, Melissa – for a few days.

      • — Jenn on March 23, 2018
      • Reply
  • These are the best macaroons we’ve ever eaten. Everyone loves them and they are in the keeper file. I made larger ones dipped in dark chocolate for a bake sale and they were GONE!

    • — Terra on March 21, 2018
    • Reply
    • I don’t know where the stars went but it’s a 5.

      • — Terra on March 21, 2018
      • Reply
  • Can you use low fat condensed milk in this recipe?

    • — Gail on March 21, 2018
    • Reply
    • Hi Gail, I don’t really know how that would impact the macaroons, so I’d suggest sticking with the regular sweetened condensed milk here. Sorry!

      • — Jenn on March 21, 2018
      • Reply
  • How far in advance can these be made. Thank you!

    • — Kathy Auerbach on March 21, 2018
    • Reply
    • Hi Kathy, these will stay fresh for 4 – 5 days if stored in an airtight container. They also freeze nicely. Hope you enjoy!

      • — Jenn on March 21, 2018
      • Reply
  • Great recipe! I am not fond of semi sweet chocolate so I did half with sweet chocolate. I also baked mine longer to make them more crunchy.

    • — BBB on March 18, 2018
    • Reply
  • Question: can I use a combination of sweetened coconut and unsweetened organic coconut for this macaroon recipe? Thanks very much.

    Paula

    • — Paula Brennan on March 18, 2018
    • Reply
    • I don’t recommend it, Paula – sorry!

      • — Jenn on March 19, 2018
      • Reply
  • This was my first time making macaroons and I followed your recipe exactly. They came out perfectly. Thank you.

    • — Claire Kelley on March 16, 2018
    • Reply
  • Oven temp for macaroons please?

    • — Karen Davis on March 11, 2018
    • Reply
    • Hi Karen, the macaroons get baked at 325°F/165°C. Enjoy!

      • — Jenn on March 11, 2018
      • Reply
  • This is the second time I have made coconut macaroons- and both times this recipe has been the most straight forward and easiest to follow. The first time I followed the recipe as it was written here. Second time around I replaced the vanilla essence with lemon essence; and replaced the dark chocolate with white chocolate [ mxed with lemon and orange zest]. I loved both options.

    Its a quick and easy recipe and the macaroons taste great!! Will be making these for my family at the end of the year

    • — martha K on March 6, 2018
    • Reply
  • I’ve made these several times and absolutely love them. It’s an easy recipe to follow. I always dip the macaroons in the chocolate, and they remind me of Mounds candy bars.
    Donna

    • — Donna Mack on March 4, 2018
    • Reply
  • Great recipe!
    Have tried lots of macaroon recipes.
    This one is super. It even beats the one from cooks illustrated.

    • — Dawn on March 3, 2018
    • Reply
  • Made mine with unsweetened coconut and they were great. The sweetened condensed milk adds enough sweetness.

    • — Ellen Slavitz on March 3, 2018
    • Reply
    • Yes…I also used unsweetened coconut and they were awesome.

      • — Linda Lilly on April 16, 2018
      • Reply
  • Today, I made these for the second time. I followed the directions exactly and they turned out perfectly (although I did not dip them in chocolate). Everyone loves them and they are so easy. I will always keep coconut and condensed milk in the house so I can whip up a batch anytime. Great recipe.

    • — Julie Pabich on March 2, 2018
    • Reply
  • Love love love this recipe. Very easy and so delicious!!! I love to make bite size also!

    • — Colleen Kelly on March 2, 2018
    • Reply
  • delicious, pretty and easy! What else can you ask for?

    • — BW on March 1, 2018
    • Reply
  • Absolutely easy and delicious!
    This recipe is a huge hit with any coconut fan. It looks so pretty, my friends think I’m a pro!

    • — BW on March 1, 2018
    • Reply
  • I made these for my husband since he is a fan of Almond Joy and Mounds candy bars….I must say that they are absolutely delicious and wouldn’t change a thing! The recipe is very easy to follow and ingredients are basic. I definitely will make this again and again!

    • — Beth Mersino on March 1, 2018
    • Reply
  • These are my favorite macaroons! I make every year for Christmas gifts and parties and they always get rave reviews. I follow the recipe as is and they turn out perfectly every time.

    • — Caroline on March 1, 2018
    • Reply
  • Thank you for this recipe, Jenn, and the helpful instructions and tips. These were easier to make than another recipe that I have used and so delicious! My husband and children also enjoyed them as a Valentines treat and they won me 1st place at a bake-off at work!

    • — Tracy on February 15, 2018
    • Reply
    • 😊

      • — Jenn on February 15, 2018
      • Reply
  • Oh my gosh, these were soooo good. Can’t wait to make again. For the best, get some good melting chocolate. Yummy!

    • — Shirley on February 12, 2018
    • Reply
  • As Tina Turner would say – “Simply the BEST” and I would add “cookie I have ever put my mouth around”.

    • — Lyn on February 12, 2018
    • Reply
  • Scrumptious macaroons but my old go-to recipe (on the back of my bag of coconut) is quicker/easier. They yield two VERY different macaroons, however. In this recipe, for such a small amount of egg whites, I should have known to use a small mixer. I have a large mixer and ended up switching to my manual hand mixer which worked MUCH better. Switched my pans around every 6 minutes which was a helpful tip or these would have likely burned. The bottoms did not stick to parchment but did get very dark. Dipped in melted chocolate so was not a problem! I can form my other favorite recipe into shapes (hearts for Valentines Day) so I made a batch of those while waiting for these to bake and they were much quicker and easier to throw together. The Once Upon A Chef Macaroons are fantastic, chewy, and sure to please all coconut lovers.

    • — Laura on February 12, 2018
    • Reply
  • My mom made these today, and they were delicious! Saving this recipe for my own use later. Thank You for sharing.

    • — RJ on February 11, 2018
    • Reply
  • Made these today, but because I used an icecream scoop I had 12 macaroons, which is what I needed anyway. Next time I will double up on the recipient should I need double. It was easy recepie to follow. I was a bit nervous regarding beating the egg whites (my first time) but it came out great; once beat, I just tipped the bowl upside down to ensure it was “stiff peak”. Great recipe and method, they came our perfectly; thank you.

    • — MissB on February 10, 2018
    • Reply
  • These are soooo ROCK STAR! With or without chocolate. Thank you!

    • — staci z on February 8, 2018
    • Reply
  • I made these especially because all the other recipes I’ve used left a pool of batter at the bottom of the cookie. Sadly, these did too.😞 I still gave 5 stars because coconut macaroons are awesome.

    • — Christine on February 7, 2018
    • Reply
    • Hi Christine, All macaroons do pool a little around the edges, but these shouldn’t do that nearly as much; it’s likely that the egg whites weren’t beaten long enough. Make sure you beat them until they form stiff peaks when you lift the beaters out of the bowl.

      • — Jenn on February 7, 2018
      • Reply
  • I have eggs white left from previous recipe, what would happen if U used 3 egg white instead of 2 with this recipe? Thanks.

    • — Cathy Cody on February 2, 2018
    • Reply
    • Hi Cathy, I wouldn’t recommend it for this recipe – sorry!

      • — Jenn on February 2, 2018
      • Reply
  • I have tried macaroons before and was somewhat intimidated. This recipe gave me some hints – shaping with two spoons, for example – which made the process easier and less messy. We loved the results and I will make them again for Valentine’s Day.

    • — Susan metsack on February 1, 2018
    • Reply
  • Wow! These turned out beautifully. Know they’ll be a hit at our staff meeting. 🙂

    • — Melanie on January 21, 2018
    • Reply
  • Hi Jenn, I just made these and they are soooooo delicious! Thanks so much for the great recipe, photos, and instructions. I accidentally added the whole can of sweetened condensed milk… oops! Will read instructions more carefully next time… Still delicious– Thanks, again!

  • How long will these cookies last and how to store them?

    • — Roslyn Sciascia on January 12, 2018
    • Reply
    • Hi Roslyn, The cookies keep well in an airtight container at room temperature for about a week.

      • — Jenn on January 13, 2018
      • Reply
  • I have been looking for a good macaroon recipe for years; these were EXCELLENT! This recipe has been added to my Christmas cookie list. I left off the chocolate bottoms and went traditional by putting a maraschino cherry on top. Thank you!

    • — Lucinda Nadeau on January 6, 2018
    • Reply
  • Are they gluten free

    • — Daniela Rosales on January 5, 2018
    • Reply
    • Yep!

      • — Jenn on January 6, 2018
      • Reply
  • I have made these three times, intended for neighbor and family gifts. Each time I can’t seem to keep my kids and husband from eating them (: We LOVE these! Delicious! Thank you for sharing your recipe.

    • — Nickole on January 2, 2018
    • Reply
  • These cookies are quick and easy and delicious. The recipe is a “keeper.”

    • — Mary Smallwood on December 29, 2017
    • Reply
  • These are so easy to make and delicious! I get repeat requests all the time.

  • I made the recipe to a T today. I recommend setting the racks towards the top of the oven. When I put my first batch in with the racks in the middle, they turned out to be burnt quickly. The recipe is also too sweet for my liking. I noticed others online added flour in, so maybe I will try that in the future. Overall, with the racks at the top of the oven the cookies turned out for the family to enjoy.

    • — Ashley Smith on December 24, 2017
    • Reply
  • I have made these twice already (and they are delicious)and I have followed the recipe exactly but every time I take my macaroons out they are extremely burned on the bottoms. What could I be doing wrong?
    Thank You.
    -Stephanie Birko

    • — Stephanie Birko on December 24, 2017
    • Reply
    • Hi Stephanie, Do you have the oven racks in the center? If so, your oven may be running a little hot. I’d reduce the oven temp by 25°F. Hope that helps!

      • — Jenn on December 24, 2017
      • Reply
    • If you can, invest in an oven thermometer $8-$10. I have yet to find an oven that temps right. Makes a world of difference. Happy baking!

  • So we use 5-1/3 cups of flaked coconut?

    • — Wendy on December 23, 2017
    • Reply
    • Hi Wendy, Yes that’s correct but I recommend weighing it to be sure the amount is correct (a cup of coconut can vary a lot depending on how tightly it is packed).

      • — Jenn on December 23, 2017
      • Reply
  • Delicious!! I just baked a batch with my daughter. So glad I found your recipe.

    • — Bruni Donowski on December 23, 2017
    • Reply
  • If you don’t have parchment paper, maybe don’t even try. I just used a cookie sheet with butter and couldn’t get the macs off without destroying them. Was really disappointed. Still was able to piece together and hold together a bit with the chocolate but not so fun and definately not pretty! Didn’t have time to make more for Xmas so just had to go with it. Maybe when I have more time and parchment paper I’ll try again!!

    • — Joni on December 23, 2017
    • Reply
  • I made these today for my husband who loves coconut macaroons and my neighbors who are gluten free. They were a big hit! I doubled the recipe, but didn’t measure the Sweetened condensed milk. I thought the recipe meant the whole can. The result was some of the cookies spreading more than others. The spreading seemed to differ between my cookie pans which were different types, but both lined with parchment paper. Allowing them to cool after baking made them a cinch to come off the paper!
    I skipped the chocolate to keep them low carb.

    • — Anne Cahill on December 23, 2017
    • Reply
  • Wonderful macaroons! Only problem is, they were stuck to the wax paper! Stupid me. Have to start over. Arrgh!

    • — Kerstin Hanel on December 22, 2017
    • Reply
  • I made these on parchment paper and they stuck LIKE CRAZY. I had to toss a whole batch because I couldn’t even scrape the paper off with a knife. Help?

    • — Jenni on December 21, 2017
    • Reply
    • Hi Jenni, So sorry you had trouble with sticking. That issue has not come with these – are you sure it was parchment and not wax paper?

      • — Jenn on December 21, 2017
      • Reply
  • Amazing I just made them I used unsweetened coconut so the mixture was a little dry. I added 2 tbs of sugar and the whole can of condensed milk to make up for the unsweetened coconut. Worked perfectly!

    • — Melissa on December 20, 2017
    • Reply
  • I saw a picture of a macaroon cookie shaped like a standing xmas tree, sprinkled with powdered sugar. The recipe itself didn’t get highly rated so I found yours. Do you think the mixture has the substance to shape into a tree shape?

    • — Carla Saams on December 20, 2017
    • Reply
    • Hi Carla, Unfortunately, I think the batter for these cookies is too wet to hold a specific shape. Sorry!

      • — Jenn on December 21, 2017
      • Reply
  • I made these for a coconutty family that also happens to be very picky and opinionated…..you passed with flying colors!! You know they’re good when you have to swear on everything you hold dear that they are not store bought.
    I wanted to add some toasted almonds bits on top. Would you recommend adding them before, mid or after baking?

    • — Colleen on December 19, 2017
    • Reply
    • Hi Colleen, so glad they were enjoyed by a picky, opinionated family! 🙂 If you want to add an almond to the top, I’d suggest adding them immediately after taking them out of the oven. The macaroons will still be hot and pliable enough to put them there.

      • — Jenn on December 20, 2017
      • Reply
  • My cookies came out perfect and taste delish. They are on the way to the cookie exchange 👍

    • — Mary on December 19, 2017
    • Reply
  • Excellent recipe, just made these and they turned out beautiful

    • — Gerry jolicoeur on December 18, 2017
    • Reply
  • I made these and they turned out absolutely perfect!! And I even used less coconut and they STILL turned out wonderful. My kids loved them, theykept coming back for more! Thanks so much for this awesome recipe ☺☺

    • — Nancy on December 18, 2017
    • Reply
  • Can you double the recipe to make more?

    • — Carrie on December 14, 2017
    • Reply
    • Sure!

      • — Jenn on December 14, 2017
      • Reply
  • Hi, Jenn, i haven’t made these yet but i have extra coconut…just wondered if i could use more coconut, Since i have some extra, And then use the whole can of milk? I don’t think i would have to adjust much of anything else…what i have are sweetened flakes…couldn’t find unsweetened…thanks!

    • — Rish a F on December 14, 2017
    • Reply
    • Yes, that’s fine – and the recipe calls for sweetened so you’re good to go. 🙂

      • — Jenn on December 14, 2017
      • Reply
  • Hi Jenn,

    Have to start out by saying you are by far my favourite chef to get recipes from! Every single time I’ve ever made a dish from your site (savoury and sweet), it’s always been a big hit. Thank you for sharing your creative talent with us!

    I have a question about these: I only have unsweetened coconut at home. What is the best way to sweeten these macarons to achieve the same flavour of a sweetened coconut?

    Thanks for your help

    • — Shazeen on December 14, 2017
    • Reply
    • Oops.. and can you use shredded coconut instead of flakes coconut or does it ruin the texture? Thanks!!

      • — Shazeen on December 14, 2017
      • Reply
      • Hi Shazeen, The coconut needs to be sweetened – the words “shredded” and “flaked” are often used interchangeably. A good point of reference is the is the pictures I have in the recipe. The coconut should look like that. Hope that clarifies!

        • — Jenn on December 15, 2017
        • Reply
    • Hi Shazeen, So glad you like the recipes! 🙂 Unfortunately, these macaroons won’t work well with unsweetened coconut. I’d suggest this recipe by Alice Medrich – I’ve tried it and it’s very good.

      • — Jenn on December 14, 2017
      • Reply
  • I just made my first ever batch of homemade macaroons using this recipe exactly as written and they came out perfectly. My husband and daughter loved them.
    Thanks for sharing!

    • — Annette on December 13, 2017
    • Reply
  • This recipe was awful! I made multiple batches all following the directions…each turned out into a melted pile of coconut mush! Very upset I wasted my time and money on making these

    • So sorry you had a problem with these! Did you beat the egg whites until they formed stiff peaks?

      • — Jenn on December 13, 2017
      • Reply
    • I just made them these and had the same problem. Followed the recipe exactly even beat the egg whites until peaks formed just like the picture. I ended up putting in more coconut and that seemed to work. Next time I will use less condensed milk. They are in the oven now will see what happens.

      Maria LeBlanc
      Dec. 16/17

      • — Maria LeBlanc on December 16, 2017
      • Reply
      • I had the same problem with mine and have worked in a bakery with egg whites/meringue many times over. Disappointed in how much leaking I got from macaroons. Lots of clean up to be able to dip these.

        • — Gregg on March 31, 2018
        • Reply
  • Best macaroon recipe ever, and sooo easy!

    • — Sally Spurgeon on December 13, 2017
    • Reply
  • I tried to adapt these with almond slivers & almond extract, but I went too heavy with the extract at 1/4 tsp (still good, but I want it to be more balanced). Any tips?

    • Hi Alisha, sounds like a good combination, but if the extract was a bit too much, I’d suggest cutting it in half and just trying 1/8 tsp.

      • — Jenn on December 13, 2017
      • Reply
  • I forgot to add they are Gluten free. A friend of mine has Celiac disease so when I make them I make a couple extra dozen for her to store in the freezer.

    • — Kelly on December 12, 2017
    • Reply
  • Best Macaroons! This is the easiest recipe and they are a hit with everyone. Thank you!!

    • — Kelly on December 12, 2017
    • Reply
  • You recommend Bakers AngelFlake coconut. This is not the same as shredded coconut. It’s flaked. The cookie consistency changes. Don’t you really want to use shredded coconut???

    • — Jan on December 10, 2017
    • Reply
    • Hi Jan, sorry for any confusion; I’ve changed the ingredient to read “flaked coconut.” Hope you enjoy!

      • — Jenn on December 11, 2017
      • Reply
  • Can I freeze them?

    • Yes – they freeze nicely. Enjoy!

      • — Jenn on December 10, 2017
      • Reply
  • Hi Jenn,
    I am thinking of adding a little bit of rolled oats to this recipe. Any thoughts on how much to add, and if I should in turn alter the amount of coconut and bake time?

    Thanks!

    Adam

    • — Adam on December 9, 2017
    • Reply
    • Hi Adam, I wouldn’t recommend adding oats to this recipe – not sure how it will impact the texture – sorry!

      • — Jenn on December 11, 2017
      • Reply
  • These were the best GF macaroons I’ve ever made!!! And the recipe was so easy! Followed the recipe exactly.Thanks, Jen, for another great recipe!

    • — Debbie on December 9, 2017
    • Reply
  • Yum-O! I just made these Coconut Macaroons and they are easy and delish! I know what I will be making again over the holidays. Thank you!

    • — Debbie on December 9, 2017
    • Reply
  • Please amend your recipe to reflect the 14 oz or almost 400g of coconut is in weight. I too, like others calculate at 1 3/4 cups to equate to the 14 ounces. Definitely errors on both ends! At least I was able to make half the recipe correctly! Thanks!

    • — M.D. Taylor on December 9, 2017
    • Reply
    • Hi M.D., sorry you found this confusing! I’ve tried to make the coconut amount as clear as possible – that’s why I have both the ounces and the number of cups needed in the ingredient. (If you take a look at the packaging on the bag here, they handle it in the same way.)

      • — Jenn on December 11, 2017
      • Reply
  • If dipping in chocolate, do you still cool them on a wire rack first, then dip, then return to the parchment lined pan? Not sure if the cookie should be hot, warm or cool before dipping.

    • — Mary Wilson on December 9, 2017
    • Reply
    • Hi Mary, yes, let the macaroons cool first, then dip them in the chocolate, return to the parchment paper covered baking sheet, and refrigerate for a few minutes until the chocolate is set.

      • — Jenn on December 10, 2017
      • Reply
      • These cookies are fantastic. I made them for a friend tho I’ve not been a fan of macaroons. These are so good I don’t want to give them to her! The ingredient amounts were perfect — didn’t ooze sweetened condensed milk and baked up golden brown on top.

        • — Mary Wilson on December 11, 2017
        • Reply
  • Just made these and they are delicious and easy to make.
    Thanks for the recipe.

    • — Sharon on December 8, 2017
    • Reply
  • Hi Jenn,
    I tried it today, and everbody in the house loved it! It was a hit. Planning to make it as gifts for friends. I have a question, should i freeze it in raw batter, or bake it, then freeze? What’s the oven temp for reheating if i am gonna freeze it! Thanks much!!!

    • — Cherry on December 8, 2017
    • Reply
    • Hi Cherry, Glad everyone liked them! I’d fully prepare and then freeze them; they freeze beautifully. And no need to reheat them- they’re great at room temperature!

      • — Jenn on December 8, 2017
      • Reply
  • These are amazing! Simple and delicious. The worst thing about them is that they didn’t last long around here : )

    • — Leila on December 7, 2017
    • Reply
    • Hey there. I haven’t made them yet but I was wondering. I’m doubling the recipie I wanted to use half unsweetened coconut, do you think it’ll come out ok if I keep the coconut in the condenced milk to rehydrate?

      • — Lilly on December 19, 2017
      • Reply
      • Hi Lily, Unfortunately, these won’t work well with unsweetened coconut — I’d stick with the sweetened variety.

        • — Jenn on December 20, 2017
        • Reply
  • Can you refrigerate the cookie batter for a couple of days before baking

    • — Kim on December 6, 2017
    • Reply
    • Hi Kim, Unfortunately, these cookies need to be baked immediately but they do keep well if you want to make them a few days ahead of time.

      • — Jenn on December 7, 2017
      • Reply
  • This is my second time making these and they turned out great the first time, but this time they are completely stuck to the parchment paper. What could be the problem? Thank you

    • — Micheline on December 6, 2017
    • Reply
    • HI Micheline, I’m sorry you had a problem with them sticking! I’ve never had anything stick to parchment paper. Did you by chance use wax paper?

      • — Jenn on December 6, 2017
      • Reply
  • How many does a recipe make?

    • — Toni Williams on December 6, 2017
    • Reply
    • Hi Toni, this makes about 26 macaroons. Enjoy!

      • — Jenn on December 6, 2017
      • Reply
  • This is the best coconut macaroon recipe!! I make it for my Christmas Cookie exchange every year….everybody asks for them!!

    • — Colleen Paquette on December 5, 2017
    • Reply
  • Just made these and they turned out perfect. Followed the recipe exactly just added a maraschino cherry for colour on top before baking. Thank you for sharing.

    • — Scarlet on December 5, 2017
    • Reply
  • I would like to make ahead and freeze the macaroons. Should I freeze with or without the chocolate base?

    • Hi Debbie, it’s fine to freeze them with the chocolate. Enjoy!

      • — Jenn on December 5, 2017
      • Reply
  • I love coconut macaroons! These were very easy and delicious (especially dipped in chocolate). I followed the recipe exactly and they turned out perfect.

    • — Dixie DeLooze on December 4, 2017
    • Reply
  • How long do I bake them and at what degree

    • — Diane Bradaric on December 3, 2017
    • Reply
    • Hi Diane, they should be baked at 325°F for 23 – 25 minutes. (Rotate the pans from top to bottom and front to back once while baking.)

      • — Jenn on December 4, 2017
      • Reply
  • These are amazing and will be part of my cookie rotation!

    • — Annie on December 3, 2017
    • Reply
  • Likewise, I’ve tried many macaroon recipes. This recipe made THE best macaroons ever!
    Thank you!

    • — PW on December 3, 2017
    • Reply
  • I’m so disappointed in these cookies. I followed the directions exactly, using the same products you used. The cookies are flat pancakes that are stuck to the parchment. I’m so frustrated. Looking at the number of 5 star reviews I felt certain these would be great to donate to a charity. I have no idea what else I will make. Hope I can figure that out!

    • — Ros on December 2, 2017
    • Reply
    • So sorry you had trouble with the cookies, Ros. Sounds like something may have gone wrong with beating the egg whites.

      • — Jenn on December 3, 2017
      • Reply
  • Why does it say 5 and 1/3 cups when 14 ounces is approx. 2 cups. Not sure which one to use.

    • — Linda on December 2, 2017
    • Reply
    • Linda,
      Fourteen (14) ounces is the weight, slightly less than one pound. The Volume of the coconut is 5 1/3 cups.
      (Fourteen FLUID ounces make ~ 2 cups by volume.)

      • — Sally on December 3, 2017
      • Reply
  • I am crazy about these, I have tried other recipes…these are the best. I did make them twice as large, my only change.

    • — Carl Robey on December 1, 2017
    • Reply
  • I made the coconut macaroons from “once upon a chef”. the recipe was so easy and the cookies turned out to be absolutely beautiful and delicious. they were golden brown, slighty crispy on the outside and soft on the inside. the chocolate on the bottom of the cookie, was silky and added the perfect touch. I wouldn’t change a thing about the recipe. my family loved them and are asking for more. I will certainly leave some of these macaroons on a plate for santa.

    • — velora rice on December 1, 2017
    • Reply
  • These macaroons have never let me down. I just made 6 dozen of them for a church cookie sale, and they turned out great, as always. A few tips: 1. Measure your condensed milk first; that way you won’t forget the instructions and dump in the whole can by mistake (speaking from experience here). 2. If you forget #1, just cut off the little puddles of condensed milk that form around the macaroons while they bake. Eat them. You will thank me. 3. You can google uses for leftover condensed milk, but this is my favorite: 1/3 c. cream or half-and-half; approx. 1/2 cup sweetened condensed milk (leftover from macaroon recipe); 1/4 c. Irish whiskey; 1/4 t. instant coffee powder; 1/4 t. vanilla extract. Mix and store in refrigerator overnight. You will have a lovely Irish cream.

    • — Vicki Frederick on December 1, 2017
    • Reply
    • Great tips, Vicki (especially #3!)- thank you!

      • — Jenn on December 1, 2017
      • Reply
  • I had a similar recipe that I lost, and was happy to find this. I made the cookies and they came out perfect. Not using all of the sweetened condensed milk makes a difference. I have made many other recipes by Jenn and they are all fabulous. I am going to pre-order her cookbook. I am not into the celebrity chefs as I believe someone who is a trained professional cares more as that is my opinion.

    • — Jacqueline on December 1, 2017
    • Reply
  • These turned out fabulous and I’ve made them several times. Every recipe I’ve made from your website has been exceptional.
    I’ve shared you with many friends.

    • — Marcia on December 1, 2017
    • Reply
  • These were the best macaroons I have ever made. Everyone loved them. I made some with the chocolate and some without because not everyone loves chocolate. I recommend them highly. They were very easy and they made a large batch.

    • — Susan Kolpack on December 1, 2017
    • Reply
  • Possibly the best macaroon recipe I’ve found. Wouldn’t change a thing!

    • — Connie Conner on December 1, 2017
    • Reply
  • This recipe was easy to follow, delectable & a beauty to behold

    • — Laura on November 30, 2017
    • Reply
  • I made these today with my 4-year-old for a cookie exchange this weekend. I made the recipe as written and thought they turned out great and it was easy to do with a set of mini hands helping me. I would definitely make these again.

    • — Angela on November 30, 2017
    • Reply
  • These are so delicious and easy to make. I have made them several times and they always turn out perfectly. I make them with and without chocolate and like them both ways. They also freeze well and make great gifts to send to family and friends.

    • — Mary S on November 30, 2017
    • Reply
  • Very tasty cookies. I use the non sugared coconut shreds or tiny bits or a mix with flaked coconut, all coconut unsweetened. The condensed milk makes these quick and easy but too sweet for me.
    A dark chocolate is a nice contrast to the coconut cookie.

    • — Barbara on November 30, 2017
    • Reply
    • My friend has coconut trees and asked if I would like some. Sure, I replied. He brought me 65. I have coconut in any way shape or form except coconut cooking oil that I have made myself. I would like to try macaroons now. I would like to know – can you use fresh coconut from the shell for these cookies because it is so moist or should it be store bought coconut? And can you use liquid eggs whites instead of regular whites from an egg? I can’t rate this recipe as I have yet to make it.

      • — Darla Roman on December 6, 2017
      • Reply
      • That’s a lot of coconuts!! Unfortunately fresh coconut won’t work in this recipe, but the liquid egg whites should.

        • — Jenn on December 6, 2017
        • Reply
  • Oh, My Goodness! These macaroons were so good that I had to give most of them to friends so that I wouldn’t eat them all! I prefer Belgian milk chocolate as a little dip. You rock!

    • — Anita Frost-Lindenblad on November 30, 2017
    • Reply
  • I made these macaroons last weekend and they were wonderful! Very easy and for those of us who love coconut they were great! Thanks so much!

    • — Esther on November 30, 2017
    • Reply
  • This is an amazingly delicious cookie. And it freezes well. I’ve made this cookie for parties and always get rave reviews.

    • — Cheryl Casciani on November 30, 2017
    • Reply
  • Love this recipe and the step by step photos. I love making macaroons and have always stayed clear of the recipes that had the whipped egg whites. I decided to give your recipe a try and I’m so glad I did. I’m gluten free and I find these to be my favorite. I’m excited about trying your other recipes.

    • — Michelle Rosenbaum on November 30, 2017
    • Reply
  • Jenn, I always look forward to your emails because I think you have some of the best recipes out there. I am going to make these as favors for my company’s Holiday Party dinner and put them in decorative clear bags with bows. I’ve been trying to think of a great cookie to make for the favor and lo and behold, this recipe arrived in my mailbox today. I think one thing I will do different though, where the coconut mixture is so sweet, I think I will dip them in bittersweet chocolate instead.

  • Very simple to follow instructions and delightful results.

    • — Mr O'CONNOR on November 30, 2017
    • Reply
  • I recently made your Coconut Macaroons and I have to tell you that they were perfect. Just enough crunch on the outside, soft and creamy on the inside. I also dipped them in chocolate. So good!
    Thanks for all your wonderful recipes!

    • — Toni Kane on November 30, 2017
    • Reply
  • Love these! Thank you so much for sharing the recipe, as I really needed a gluten free option for my upcoming Hanukkah party! This is truly perfect! (Btw..I LOVE all of your recipes!)

    • — Sharon Goetchius on November 30, 2017
    • Reply
  • I love this recipe!!! It has become a family favorite! Wonderful chewy cookies!! The only change I made was to use Enjoy Life Chocolate to keep soy and gluten out. I also have made them without the condensed milk to make them dairy free!

    • — Joan Milligan on November 30, 2017
    • Reply
  • These Macaroons are great. Very chewy and delicious my Husband doesn’t wait for the chocolate he dives in before I’ve had chance to dip them.

  • I use to make this for my Dad for years. They were his favorites. Seeing this recipe I gave it a try and YES they were what my Dad loved. My sons absolutely love them. Thank you

    • — Sylvia Mashaw on November 30, 2017
    • Reply
  • Thank you so much for this recipe!!! It’s my new go-to dessert to impress guests. The always think I bought them at the local gourmet shop then I take he credit and the jaws drop! Then I tell them how easy it is!!
    My advice is to follow Jen’s instructions to the T!! If you do, you will reap the accolades!
    I do like Girardelli’s dark dipping chocolate for these. Perfect with a cappuccino or espresso! Happy macarooning!

    • — Brenda on November 30, 2017
    • Reply
  • The most delicious recipe ever! They were a big hit with my guests and a requested recipe. I gave each one a small bag to take home! Thank you for sharing all your wonderful recipes!

    • — Julie on November 30, 2017
    • Reply
  • Hi Jenn,
    When I bake coconut macaroons I add the chocolate chips to the batter instead of dipping. Turn out great!!

    Happy Holidays!!

    • — Cheryl on November 30, 2017
    • Reply
  • I have made these coconut macaroons so many times. They are a family favorite! Instead of dipping them in chocolate, my husband loves when I add chocolate chips to the batter. Very easy and tastes like a Mounds bar. Yum!

  • so so much better than the ones in the cans

    • — larry on November 30, 2017
    • Reply
  • I made these coconut macaroons as wedding favors last month and they were a huge hit. I was able to make them up to three days ahead of time and they still tasted wonderful. Instead of semi-sweet chocolate I used white chocolate instead and they looked perfect. Because I made a large number (over 200 pieces), I found that each batch tasted best when made according to the recipe and not doubled or tripled. The delicate nature of the whipped egg whites seemed better off without the weight of more than one bag of coconut at a time. I will use this recipe again. And again. And again.

    • — Islandgirl671 on November 29, 2017
    • Reply
  • Can I add cocoa to this recipe to make chocolate macaroons and f so how much would you recommend?

    • — MARY ANNE on November 17, 2017
    • Reply
    • Hi Mary Anne, I wouldn’t recommend it, but to get your chocolate fix, you can dip them in chocolate (which is an option in the recipe). Hope you enjoy!

      • — Jenn on November 17, 2017
      • Reply
  • Can I use fresh coconut flakes for this recipe?

    • — AA on November 12, 2017
    • Reply
    • Hi AA, Unfortunately that won’t work in this recipe – sorry!

      • — Jenn on November 13, 2017
      • Reply
  • Wonderful! Best ever recipe for Coconut Macaroons. My husband loves them and so does company. Very “creamy”, not dry tasting. Made per recipe. High Recommend.

  • Can these be frozen?

    • — Colleen on October 31, 2017
    • Reply
    • Definitely — they freeze beautifully!

      • — Jenn on November 1, 2017
      • Reply
  • Easy to make, and deliciously moist and coconutty!

    • — Sara on October 31, 2017
    • Reply
  • Wonderful cookies! Everyone raved that they were best macaroons they had ever tasted! The chocolate dip is perfect and next time I will add toasted almonds.

  • I’m so confused with the 14 ounce shredded coconut. I dont think its equivvalent to 5 cups and 1/3 cup. Please let me know if this is the same. Thank you

    • — Ver on October 19, 2017
    • Reply
    • Hi Ver, the coconut is 14 ounces by weight. Most shredded coconut you’ll find in stores is sold in 14-ounce bags. Enjoy!

      • — Jenn on October 19, 2017
      • Reply
  • I followed this recipe exactly and it was perfect! They are even better the second and third day. I will keep this recipe!

    • — MK on October 15, 2017
    • Reply
  • Made these today 🙂 i’m a lazy cook so i didnt do the egg white fluff part, i just added two whole eggs because the yolk helps to give that toasty color in the oven, and adds extra flavor. Turned out perfecto.

    • — Fran on October 12, 2017
    • Reply
  • This recipe was perfect! And so easy!

  • Great recipe! What temperature would you cook these at in a fan oven please?

    • — Sarah on October 6, 2017
    • Reply
    • Hi Sarah, the general rule of thumb when using a fan/convection oven is to reduce the temp by 25 degrees –so for this recipe I’d bake the macaroons at 300 degrees.

      • — Jenn on October 6, 2017
      • Reply
  • To be sure, are these gluten free? I have to make some gluten free treats and I’m not very good at finding gluten in recipes. Thank you for your help.

    • — elise on October 4, 2017
    • Reply
    • Yes, if you make the recipe as written, the macaroons are gluten-free. Enjoy!

      • — Jenn on October 5, 2017
      • Reply
  • Made 150 of these for our Annual High Tea last year and the ladies loved them, so once again this year I am making them!! I drizzle chocolate on top of cookie…

  • How long do they stay fresh??

    • Hi Diane, These keep well in an airtight container (at room temperature) for about a week.

      • — Jenn on September 26, 2017
      • Reply
  • Flawlessly amazing. Easiest yet most delicious cookies ever. Shames a Mounds bar! I drizzle the TOPS with chocolate and place a toasted almond in the middle. Promptly gift them to friends and neighbors as I would certainly eat every last one. All your recipes are simply THE BEST thank you!!!!

    • — Amanda on September 23, 2017
    • Reply
  • I make this recipe weekly, most times plain, occasionally chocolate dipped if that is requested . I have no words to explain how great the recipe is, I follow it to a T, except that I use a cookie scoop to portion it out.
    I wish I could send you pics, it’s all over my FB and Instagram, and I have shared the recipe so many times.
    Every single time it delivers, and one of my friends who has celiac, this is her favorite “go to” dessert.
    Can I rate it 10 stars? If I can, that’s what I would!!
    THANK YOU!!!
    P.S. Please delete my previous review, one too many typos lol.

    • — S.S on September 22, 2017
    • Reply
  • Evil! Just plain evil! These are so over the top good that I can eat the whole tray. We made these for our Christmas cookie trays and they disappeared first. Who knew they would be so easy to make and yet so amazing!! Love them, thanks.

    • — Victoria on September 19, 2017
    • Reply
  • This is the BEST macaroon recipe I have ever tried. I love making it and follow it exactly. Perfect every time!

    • — Penny Boerner on September 14, 2017
    • Reply
  • Perfect! They don’t spread out, and are moist in the middle and a bit crisp outside.

    • — Katie on September 14, 2017
    • Reply
  • I made these today… perfection! Thanks for the recipe!

    • — Lori D on September 4, 2017
    • Reply
  • These are amazing!! Everyone loved them too, they were surprisingly easy to make.

    • — Liz on September 4, 2017
    • Reply
  • What temp do i set the oven to? My husband loves coconut and i want to make him some, but i didnt know how high to heat the oven.

    • — Kathryn on August 2, 2017
    • Reply
    • The oven should be heated to 325°F. Hope your husband enjoys!

      • — Jenn on August 2, 2017
      • Reply
  • I didn’t want to use sweetened coconut, so I used 12oz unsweetened, and the whole can of sweetened condensed milk. They turned out great!

    • — Lisanna on July 25, 2017
    • Reply
  • Not too sweet, thanks to your recommendation of not using the whole can of SC Milk! I combined sweetened and unsweetened coconut for a texture/flavor balance, which works well. There was not enough chocolate, I ran out in the second dozen. I would double the chocolate next time.

    • — Julie on July 21, 2017
    • Reply
  • Cooked today and it was lovely. I used unsweeted coconut because I couldnt find sweetened coconut. I added 1/2 cup of sugar and used 3 small egg whites. A month ago I used another recipe from a different website and it was a Fail. Im glad to find this one.

    • — Amor on July 19, 2017
    • Reply
  • Best macaroon recipe!

    • — Chris C on July 9, 2017
    • Reply
  • Are they gluten free ???

    • — Helle on July 7, 2017
    • Reply
    • Yep!

      • — Jenn on July 11, 2017
      • Reply
  • Could you use dark chocolate to dip them in rather than semi-sweet? I am hoping to cut the sweetness with a little chocolate-y bitterness

    • — CP on June 19, 2017
    • Reply
    • Sure CP, that would work. You may want to taste the chocolate before you melt it, though, to make sure it’s not too bitter.

      • — Jenn on June 19, 2017
      • Reply
  • These macaroons are delicious. When I bake them, there is a white fluid on the bottom that builds while baking. How can I avoid this? Thanks for letting me know.

    • — Gisela on June 13, 2017
    • Reply
    • Hi Gisela, glad you liked them! If there was liquid pooling under the macaroons, it’s likely that the egg whites weren’t beaten long enough. Make sure you beat them until they form stiff peaks when you lift the beaters out of the bowl.

      • — Jenn on June 14, 2017
      • Reply
  • If i use unsweetened shredded coconut, should i add more condensed milk? How much do i need to add to avoid the dryness?

    • — Lux on May 19, 2017
    • Reply
    • Hi Lux, Unfortunately, this recipe won’t work well with unsweetened coconut. I’d suggest this recipe by Alice Medrich – I’ve tried it and it’s very good.

      • — Jenn on May 20, 2017
      • Reply
      • Hi, I used unsweetened coconut and replaced about 1/4 of the shredded coconut with powdered sugar; turned out great.

        • — Dafna on June 30, 2017
        • Reply
  • I think I know one reason there might be variable results with this recipe, even with careful measurements. I recently used a different brand of coconut (a local store brand) and found it to be much drier than the one I usually use. This coconut absorbed the whole can of condensed milk instead of the 7/8 cup. The macaroons turned out great with the adjustment but in future I will use Baker’s. It’s much moister.

    • — Vicki Frederick on May 17, 2017
    • Reply
  • The recipe is poorly written for an international audience. I followed the metric recipe exactly (and I am more than competent as a baker). As I was putting the macaroons on the baking sheet, I could tell that they were too runny. I looked at the imperial recipe and noticed that it calls for coconut by volume instead of weight. The two are not comparable. My 396 grams of coconut comes to 4 cups. No wonder they were runny!

    • — Christine on May 16, 2017
    • Reply
    • Hi Christine, I’m so sorry you found the recipe to be problematic! If you used 397 grams of coconut, that was the correct amount. (Depending on how much you pack the coconut into a measuring cup, it may turn out to be less than 5 1/3 cups but the weight is correct.) The runniness could’ve been caused by another issue– Did you by any chance used unsweetened coconut? Did you beat the egg whites until they formed stiff peaks?

      • — Jenn on May 17, 2017
      • Reply
      • I also found that 14 oz equates to 400g, which is nowhere near 5 1/3 cups. I went by the cups measurement; turned out great.

        • — Rhonda on October 23, 2017
        • Reply
  • I made these for my mother on mother’s day and she absolutely loved them! We are a huge coconut loving family and these really hit the spot. The texture is amazing and dipped in chocolate they are unbeatable!

    • — Brittney Lanpher on May 16, 2017
    • Reply
  • I made these cute see-through mixed cookie favors for a Mother’s Day Dinner, which included a macaroon and everyone’s eye seem to go to these because with a great deal of excitement, they would ask “Is there a macaroon in there?” Many did not wait to take their cookie box home and had eaten the macaroon before I even got to dessert. They all said how amazing they tasted and wanted the recipe. Thanks for sharing your recipes. I’ve tried so many and everything is explained so well, it is hard to mess any recipe up and everything is sooooo good.

    • — Nancy A on May 15, 2017
    • Reply
  • These are always a hit in our home. I always get recipe requests when I bring them to parties. Thank you for another great recipe!

    • — Suzi on May 14, 2017
    • Reply
  • Ever since I stumbled upon this recipe I began to make them. The first time I ruined my first batch (totally my fault) for my second batch I followed instructions to a tee and made sure my recipe steps looked like your pictures! What a difference!!!! The game out PERFECT! so much so that my friends and family love, love to eat and request them often. I even got a request for the recipe frommy aunt…and she’s a baker!!!!!!
    Thank you for sharing! And being so thorough with your instructions.

    • — Cindy Delgleize on May 11, 2017
    • Reply
  • DO NOT WORRY if your cookies ooze a little around the edges while baking! I had read about that in the reviews, and sure enough mine started oozing some around the edges. I just kept on baking, rotated the cookie sheet after 10 minutes, then again after 10 minutes, baked 23 minutes total. Followed recipe exactly, measuring the condensed milk exactly.
    They turned out delicious, chewy, moist, perfect! Dipped the bottom in melted dark chocolate chips.

    • — Melanie on May 10, 2017
    • Reply
  • My daughter loves macaroons and asked me to make them for her wedding. I plan to use this recipe. Can they be frozen?

    • — Donna on May 6, 2017
    • Reply
    • Yes Donna, these freeze nicely!

      • — Jenn on May 7, 2017
      • Reply
  • So I made the mistake of using regular wax paper instead of parchment paper and cookies stuck to it and I had to throw the whole batch out! They look awesome but you can’t eat wax paper! I would add those directions to the recipe for all those others who don’t know the difference. Please

    • — Debbie on April 23, 2017
    • Reply
  • I’ve made these about 10 times or friends and family in the last six months. They are especially nice for people who need a gluten-free dessert. These easy-to-make cookies allow you to feel like you’ve done something special for them.

    As an engineer who loves to bake, I have to make note of the many comments about the sweetened condensed milk. The only time the weight of a liquid equals the same number of fluid ounces is when the item has a specific gravity of 1. Sweetened condensed milk is heavier than water. 7 fluid ounces weighs more than 7 weight ounces. So if you use only half the can, you’ll end up considerably short of 7 fluid ounces in your mixture. (Water at 4deg C = 1g/1cm^3. Yes, the metric system is great and reduces this type of confusion with two types of “ounces”, by weight, and by volume.)

    Thanks, Jenn for the great recipe!

    • I should have typed: 7 fluid ounces of sweetened condensed milk weighs more than 7ozs by weight (1/2 the can). Just trying to clarify the language of those Imperial units is frustrating!

  • Made these twice and they are absolutley delicious. A few notes… You must use parchment paper! I didn’t have any the first time through, so I used foil and had to place a second cookie sheet, one rack below, to keep the bottoms from burning (it worked!). Watch the timing, in my gas oven, they only took 17 minutes, electric took 23. You’ll know they are done with some of the coconut pieces are darker brown and the edges of the bottom are browned. If you burn the bottoms, move up a rack and try the extra cookie sheet trick, it worked even when I used parchment paper the second time.

    These are great plain or dipped in chocolate and do well in the fridge. Such an easy and inexpensive recipe for something so yummy.

    • — Kerry on April 21, 2017
    • Reply
  • The can says the contents weigh 396 gr so the easiest way to get 1/2 can ( or 7 fluid oz) is to put your bowl on a scale and pour out 200 gr (198 to be exact)

  • So glad I found your recipe! I love macaroons and this recipe is just absolutely perfect – moist and perfectly sweet. Fantastic!

    • — Emma on April 14, 2017
    • Reply
  • Made then for my Seder last night. What a hit! They are delicious. If I baked them on convection would that work?

    • — Heidi on April 12, 2017
    • Reply
    • Glad you liked them! Yes, you can use the convection setting, but I would reduce the temperature by 25°F.

      • — Jenn on April 13, 2017
      • Reply
  • I have made this recipe twice now to no avail…it puddles, albeit slightly…every time during the baking process. The first time one batch was worse than the other, so I redid it with pretty much the same results. The second batch I added more coconut and reduced the amount of condensed milk. For the second half of the batch, I even let it sit in the fridge overnight uncovered to see if it would dry it out some, although the batter itself is not runny or indicates it will run in the oven. Yet it’s in the oven now and puddling slightly around the edges of each macaroon. I have seen many comments stating the same. I made sure my eggs were at room temperature before whipping, I checked to make sure stiff peaks formed, and I carefully folded them into the batter. I am not an amateur baker, so I can’t figure out how to resolve. Any idea why it’s doing this or how I can resolve?

    • — Reine on April 12, 2017
    • Reply
    • Hi Reine, They do puddle just a bit around the edges but not nearly as much as most macaroons – so it may be that you’re not doing anything wrong. Can you send a photo to [email protected] so I can take a peek?

      • — Jenn on April 13, 2017
      • Reply
  • I made these for Passover this year, and they were a big hit! They all disappeared very quickly. My friends gobbled them up. Also, they demanded to know the recipe. I happily shared it. This recipe was so easy and delicious

    • — Marina on April 11, 2017
    • Reply
  • Sounds good, but without any ingredient measurements, not going to try it.

    • — Dixie on April 11, 2017
    • Reply
    • It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title.

      • — Jenn on April 12, 2017
      • Reply
  • First time making macaroons… these are fabulous! No need to ever look for another recipe. Will be using often. Perfect for someone GF, too. Thanks!

    • — Jill on April 8, 2017
    • Reply
  • Hi Jenn, it’s Allyson again. I need to make these and the matzo crack I week ahead. Should I freeze them or just wrap them them up really well?

    • — Allyson Spielman on April 6, 2017
    • Reply
    • It freezes beautifully 🙂

      • — Jenn on April 6, 2017
      • Reply
  • Recipe looks scrumptious! Photo of ingredients shows SEA salt but recipe just indicates salt. Do I use 1/4 teaspoon for sea salt..or for regular salt (I didnt think they were equivalent amounts).

    • — Sharon Shoff on April 6, 2017
    • Reply
    • Hi Sharon, Sorry for any confusion– either fine sea salt or regular/table salt would work here. Hope you enjoy!

      • — Jenn on April 6, 2017
      • Reply
  • I was wanting to make these for Easter. Do you think it would change the recipe too much to add some food coloring in Easter colors to small batches?

    • — Cas on April 4, 2017
    • Reply
    • I don’t think it would be a problem to add a little food coloring. They’ll look really festive that way :).

      • — Jenn on April 4, 2017
      • Reply
  • I just want to say thank you for posting these traditional Jewish recipes. I’ve been making these macaroons and chocolate matzo for years, but I never had recipes. I just watched my grandmother! You definitely have some improvements! Do you have a Jewish cookbook?

    • — Allyson Spielman on April 2, 2017
    • Reply
    • Hi Allyson, thanks for your nice words about the recipes. I don’t have a Jewish cookbook, specifically, but I do have a cookbook in the works that will be available next spring. You can read more about it here.

      • — Jenn on April 2, 2017
      • Reply
  • Should the eggs be room temperature when we make this?

    • — Ally Taft on April 1, 2017
    • Reply
    • Hi Ally, no, it’s not required for these. Enjoy!

      • — Jenn on April 1, 2017
      • Reply
  • My mixture was really wet and when I baked, liquid oozed out around cookie. I carefully measured condensed milk. Did I perhaps not beat egg whites stiff enough? My daughter made these and they looked perfect and were fabulous. It’s my fault, not the recipe. They taste good, just aren’t very pretty. Help!!

    • — EJHPGamma on March 23, 2017
    • Reply
    • Yes, that sounds like the likely problem. The only other thing I can think of is that maybe you used evaporated milk instead of sweetened condensed milk?

      • — Jenn on March 23, 2017
      • Reply
      • Must have been the egg whites. I used sweetened condensed milk…made sure I grabbed the right one from the pantry! Thanks for the help…my husband still ate a bunch 🙂

        • — Debbie on March 23, 2017
        • Reply
  • The recipe sucks big time! Its too brittle and breaks apart too easily. Even the temperature and time for baking is wrong: too long and too high. If I were to respect everything, I would have thrown away the entire batch.

    • — Ann Smith on March 18, 2017
    • Reply
    • Wow – I’m shocked! I have made this recipe numerous times without a problem. Have you checked your oven temperature with a thermometer?

      • — Vicki Frederick on March 18, 2017
      • Reply
    • Same here!! Dry and revolting. Such a waste of time and ingredients. Never again…

      • — Julia Powell on April 12, 2017
      • Reply
      • Again wowwwww. Not sure why yours turned out dry but I made them for the first time and they were moist and moist for days. They were a big hit here and didn’t really last long,lol.
        Shelley

        • — Shelley on April 17, 2017
        • Reply
    • Hmmmmmm, I’m shocked too. I don’t even know how to bake very well and they turned out so great that I had someone request for me to make some for them. Maybe your not following the recipe to a tee. -Shelley

      • — Shelley on April 17, 2017
      • Reply
  • your recipe is so delicious! I used unsweetened coconut because it’s all that I had on hand. Before mixing everything together, I toasted my coconut for ~6 minutes at 325F. I used 1/2 tsp of almond extract, plus 3/4 tsp vanilla. After mixing everything up, the recipe felt like it needed a little bit more binder, so I added a few tablespoons of some extra sweetened condensed milk. I don’t recommend adding extra liquid until AFTER everything is mixed together (perhaps my coconut was dryer bc it’s unsweetened?). Then I chilled the mix for about 15 minutes so that it would pack together better (personal preference). I did NOT add extra sugar to accommodate for the unsweetened coconut. It turned out great (I’m not into super sweet sweets). Even without the changes I made, the recipe is perfect as-is!

    • — BNH on March 12, 2017
    • Reply
  • Mine were in the oven for less than half the recommended time and the bottoms were burned black. What could I have done wrong? I even had the oven set slightly below the recommended 325…

    • — CARRIE MANN on March 11, 2017
    • Reply
    • Hi Carrie, Was your oven rack in the center of the oven? Or could it be your oven wasn’t fully preheated? The initial surge of heat to get the oven up to temperature can definitely cause burning.

      • — Jenn on March 11, 2017
      • Reply
  • Exactly what I was hoping for… A favorite of mine, I asked my local source for the recipe. No reply, and I have no complaint. I found your site and the recipe, The recipe was simple and delicious.

    • — Carl Robey on March 2, 2017
    • Reply
  • Love this recipe! So simple, yet so delicious! Every time I make them people ask for the recipe and I gladly direct them to Once Upon a Chef!!!

    • — Debra on March 2, 2017
    • Reply
  • Best recipe for making these coconut treats! But I did add mini semi sweet chocolate chips and finely chopped almonds to mine. Crispy outside and chewy inside:-) Will have to freeze some!
    Thank you!

    • — Katherine Yee on February 26, 2017
    • Reply
  • I just made these and they are soooo good. I had a little puddling but I think I may not have folded the ingredients enough.

    • — Carol on February 26, 2017
    • Reply
  • I’ve made these at least a dozen times. They are awesome! When I’m feeling lazy, I skip the chocolate and they are STILL just as fabulous.

  • I made these in December 2016, the recipe worked perfectly and the macaroons were delicious and kept nicely in a sealed container for close to a month.

    • — Beth A Miller on February 15, 2017
    • Reply
  • This is a top notch recipe, the very best you will find on the net. Everyone asks me how I make them, it is the condensed milk that really makes them wonderful. Thanks for posting

    • — Gordonna Bush on February 14, 2017
    • Reply
  • I see that I may freeze them for a month! May I freeze them with the chocolate on them? I have to make a lot!

    • — Laura on February 13, 2017
    • Reply
    • Yes!

      • — Jenn on February 13, 2017
      • Reply
  • Can coconut macaroons be frozen
    and for how long ?

    • — Patricia Vonarb on January 30, 2017
    • Reply
    • Yes, they can be frozen for up to about 3 months. Enjoy!

      • — Jenn on January 31, 2017
      • Reply
  • First time making macaroons and they turned out great!!! Thanks

    • — Emilee on January 16, 2017
    • Reply
  • This is by far the best recipe for macaroons. I am making this non stop for family and friends. Thank you for sharing.

    • — Todd Privitera on January 5, 2017
    • Reply
  • Way to sweet and sticky. You can’t beat the coconut macaroon recipe on the Angel Flake coconut bag.
    Chef Deborah Whitman

  • These were amazing!!! Everyone loves them

    • — Annie on December 29, 2016
    • Reply
  • Very yummy. Got rave reviews at the party. I added mini chocolate chips and sluced almond and 1/2 tsp. Almond extract.

    • — Bettie on December 29, 2016
    • Reply
  • Is there a way I can use dessicated coconut or freshly shredded coconut in this recipe? How would I do the substitution? Sweetened shredded coconut is not readily available in the city I live in.
    Thanks
    Vanita

    • — Vanita Tondon on December 29, 2016
    • Reply
    • I don’t recommend it for this recipe, Vanita – you might try Alice Medrich’s recipe on Food52. I’ve tried them and they are very good. Hope that helps!

      • — Jenn on December 29, 2016
      • Reply
    • I hadn’t read the recipe properly and used dessicated coconut, I halved the amount of coconut and used a full tin of condensed milk and they came out perfect. I also lowered the temperature to 150 Celsius in a fan oven and just kept an eye on them. They cooked in roughly the same time.

      • — Aisling on January 7, 2017
      • Reply
  • Absolutely heavenly. What is the best way to store them?

    • — Jessy on December 28, 2016
    • Reply
    • Hi Jessy, They keep well in an airtight container at room temperature for about a week.

      • — Jenn on December 29, 2016
      • Reply
  • I just made these for a gluten free desert on Christmas and they are delicious. They were easy to make, they held their shape very well and they are crispy on the outside yet nice and moist inside. These should get a 5++ if I could give them that score.

  • What quantity of sweetened condensed milk ?

    • — Penelope on December 23, 2016
    • Reply
    • Hi Penelope, If you click on the recipe tab, you’ll find the quantities (it’s 7/8 cup or 7 liquid oz).

      • — Jenn on December 23, 2016
      • Reply
  • I love your recipes and subscribe to your newsletter, but I find the adds very distracting. There are too many and they change the wording of the recipes around. Even when I erase them, they pop up again in another inconvenient spot. Does it have to be like this to use your recipes?

    • — Judith faulkner on December 23, 2016
    • Reply
    • So sorry, Judith! Please let me know what type of device you’re viewing the site on so I can look into why they are popping up in strange places.

      • — Jenn on December 23, 2016
      • Reply
  • Didn’t come out great. There was pooling of liquid as they baked, used the amount of milk as per recipe. Next time I would use less milk or more coconut.

    • — Catherine on December 22, 2016
    • Reply
    • I had the same result but think I will try beating the egg whites longer next time. They taste really good!

      • — Grace on December 22, 2016
      • Reply
  • Absolutely fantastic!

    • — Jennette on December 21, 2016
    • Reply
  • These are incredible.
    I used the metric weights and halved the recipe, but I found I had to use nearly a full can of condensed milk and the still didn’t look nearly as wet as the ones in the pictures. However, that aside, they were so tasty that even my 6 year old son enjoyed them (he can be so fussy, so that’s really saying something) They were a Christmas gift for my mom, she finds it hard to find any in stores that don’t contain glucose-fructose syrup. She loved them.

    • — Aisling Hensman on December 20, 2016
    • Reply
  • Just took them out of the oven and my family didn’t even let them cool…Absolutely delicious!!! Thank you, Jen, for this recipe and for your perfect detailed instructions!!

    • — Angela on December 19, 2016
    • Reply
  • Hi, Jenn, Here’s another great sounding recipe I am going to try! The friend I’m baking these for prefers milk chocolate over dark. Any tips for using milk chocolate to dip these into? I don’t seem to hear about that as a dip. Thank you!

    • If you can, get Ghiradelli Brand milk chocolate chips as they melt well. If you get another brand, you may need to add a little vegetable shortening to make the chocolate more liquidy. Hope you enjoy the macaroons!

      • — Jenn on December 19, 2016
      • Reply
      • You can also use coconut oil if you don’t have vegetable shortening.

        • — Derrick on February 25, 2017
        • Reply
  • Like Mary Lou, I made a double batch because the can is exactly 14 oz. Had a momentary panic when the coconut & condensed milk mixture seemed too dry to fold in the egg whites. However folding it in from edges of the bowl worked perfectly. I loaded up a teaspoon and pressed it to the side of the bowl to avoid any collapse as it baked.

    My oven ran a little hot so for the 2nd pan, I dropped the oven temp back to 300.

    I’m not even AT the chocolate stage yet LOL but I had to write and say what an awesome recipe this is and how utterly delicious these macaroons are! I’m shipping them tonight from AZ to PA and I know my dad will enjoy his favorite cookie!

    Thanks so much & happy holidays!

    • — Donna on December 18, 2016
    • Reply
  • These are delish! Made a huge batch last weekend and they turned out so go that I’m making more this weekend. Thank you for the recipe!

    • — Tina on December 18, 2016
    • Reply
  • These are delicious! I made a double batch to avoid the wasting or measuring of condensed milk and just used a whole can. Also after reading they fell apart sometimes, I molded them with my fingers into tight little balls after dropping them onto the cookie sheets so they would stay together. This made them nicely rounded, dense and chewy in the middle. I wasn’t that impressed before dipping in the chocolate but after dipping they are heavenly. I dipped half in dark and half in semi-sweet. Both are great. I also drizzled chocolate on top to make them look even more appealing. I will be making another double batch for Christmas!

    • — Mary Lou on December 17, 2016
    • Reply
  • Love this recipe. I planning on shipping some to my family a few states away. Would you recommend baking then, freezing then, and then shipping them frozen (so they thaw as they ship)? Or do you have recommendations on how to ship them?

    • — Rita on December 17, 2016
    • Reply
    • Hi Rita, Although they freeze nicely, if you plan to freeze them, I’d defrost them before packing them. (You don’t want to have condensation form when they are sealed in a box/container.)

      • — Jenn on December 17, 2016
      • Reply
      • Hey Rita-

        We ship macaroons all the time. You definitely don’t have to ship them frozen or freeze them before shipping (especially this time of year). Just put em in a bag that you can seal (or a box, wrapped in plastic wrap) and you’re good to go. If you send ones without chocolate, your recipients can pop them in the oven for 10 minutes if they want to crisp them up (they’ll soften during transit).

        Good luck!

  • OMgoodness!.. I just wanted you to know that Macaroons were my Dad’s favourite cookie, and because my sister is GF, I decided to try your recipe to give to her and honour him for Christmas.. I just took the last batch out of the oven, tried one, and well.. I sat down and cried.. (in a good way).. my Dad would be so happy to know he’s still being remembered and honoured… with this amazing cookie at Christmas and my sister will love them!.. Your recipes are a true joy to replicate.. you inspire and I’m grateful to have found you! Thank you so very much, and Merry Christmas and Happy Holidays!

    • — Kathrine on December 16, 2016
    • Reply
    • So glad you enjoyed them Kathrine- what a “sweet” way to honor your father!

      • — Jenn on December 17, 2016
      • Reply
  • These are godly. I see myself making these over and over. Thanks you!

    • — Tina on December 16, 2016
    • Reply
  • These were the hit of the cookie exchange. Thank you for sharing.

    • — T. Leino on December 16, 2016
    • Reply
  • Can you freeze them?

    • — Elizabeth on December 15, 2016
    • Reply
    • Definitely!

      • — Jenn on December 15, 2016
      • Reply
  • Thank you so much for posting this recipe. It is by far the best macaroon recipe I have ever tried (and I have tried quite a few). Guaranteed success. I no longer need to buy macaroons at the bakery thanks this wonderful recipe.

    • — Anna on December 13, 2016
    • Reply
  • Just made this recipe. I used 1/2 sweetened and 1/2 half unsweetened coconut. I toasted the unsweetened coconut to bring out the flavour. One thing to note – I did used a silpat (silicone mat) and my first batch DID stick to the mat which was SURPRISING!! I lined my sheet with parchment and they ended up PERFECT. Thanks for the recipe- it is a keeper.

    • — Olga on December 13, 2016
    • Reply
  • I made these simple cookies last weekend and they were a hit! I shared this recipe on Facebook and a friend said she makes these but adds chopped pecans to the mixture. I want to try that next but wanted to ask is would I need to make any adjustment to the cooking time or anywhere else.

    • — Suzon on December 13, 2016
    • Reply
    • Hi Suzon, Glad the macaroons were a hit! Yes, you can add about 1/4 cup of chopped pecans here and no adjustments are needed.

      • — Jenn on December 13, 2016
      • Reply
  • Hi Jenn, I tried your macaroon recipe and I just wanted to let you know that they are divine. Absolutely the best macaroons I have ever tasted. Thank you so much for sharing. Are you still obsessed with white kitchens? If so, I could share a picture of our kitchen that we recently remodeled in white.

    • — Marie-Josée on December 12, 2016
    • Reply
  • I’ve made these a few times and I love them. I am having an issue though. The milk is running out of the macaroon and spreading to the others. I then need to tear them apart. Is there a way to stop this from happening?

    Thanks!

    Les…

    • — Les on December 12, 2016
    • Reply
    • Hi Les, glad you like them! The macaroons may be a little runny on the bottom if the egg whites aren’t stiff enough. Make sure you beat those egg whites to a stiff peak.

      • — Jenn on December 12, 2016
      • Reply
  • Is it 5 & 1/3 cups shredded coconut, or 5/3 cups?

    • — Em on December 11, 2016
    • Reply
    • Hi Em, the macaroons call for 5 & 1/3 cups (which is 14 ounces). 14-ounce bags can be found in most grocery stores. Enjoy!

      • — Jenn on December 11, 2016
      • Reply
  • I have a coconut macaroon recipe that I really like but I thought I’d try one using sweetened condensed milk since everyone seems to love them. Isn’t 7/8 cup the same as 7 oz? I’m wondering why your note says 3/4 cup plus 2 tbsp if you could just measure to 7 oz on the measuring cup. Thanks!

    • — LuAnne on December 10, 2016
    • Reply
    • Hi LuAnne, Yes you are correct. In the States, we aren’t as familiar with liquid oz. measurements (and 7/8 of a cup is also unfamiliar) so I mention the 3/4 cup plus 2 tablespoons to clarify. Sorry if it was confusing!

      • — Jenn on December 10, 2016
      • Reply
  • ***** Great recipe – made as directed and dipped 1/2 the cookies in chocolate. The added beaten egg whites makes the recipe! The bottoms are a bit crisp and chewy which is perfect.

    • — Caroline Charrette on December 9, 2016
    • Reply
  • These coconut macaroons are one of the best I ever had. My 88 yr old father said best cookie he ever had. Thank you for sharing this recipe. I make them for all occasions. My gluten free friend loves these also and I make her an extra dozen to have in the freezer!

    • — Kelly on December 8, 2016
    • Reply
  • Can I freeze these?

    • — Karen on December 8, 2016
    • Reply
    • Yep!

      • — Jenn on December 9, 2016
      • Reply
  • My mom use to make macaroons every Christmas and they were fantastic, going to try your recipe (and try not to eat them all before Christmas). Thank you

    • — Cathy on December 5, 2016
    • Reply
  • Easy and delicious recipe that turns out perfect every time!

    • — Tierney on December 3, 2016
    • Reply
  • I keep seeing questions about using coconut milk but haven’t seen the reply. Will that work? I work in a small salon and a few people are gluten free and a few can’t have dairy. I’d love to be Abe to make these for the holidays. Thanks.

    • Hi Jo Anne, Unfortunately, I don’t think the coconut milk will work; it has a different consistency and not sweet enough. Sorry!

      • — Jenn on December 2, 2016
      • Reply
  • Do you think it would work to make these as thumbprint macaroons and put caramel in the middle?

    • — Lenya on December 1, 2016
    • Reply
    • Hi Lenya, I think that would work, but they’d be really sweet! You may want to try it with salted caramel to balance out the sweetness.

      • — Jenn on December 5, 2016
      • Reply
  • If you like macaroons you MUST try this recipe. The directions are awesome and the results are incredible. I’ve made them 4 times for various people and everyone has loved them. One friend told me he had a mouthgasm eating them. Lol

    • — Lori on December 1, 2016
    • Reply
  • Can you freeze macaroons after baking?

    • — Betty on December 1, 2016
    • Reply
    • Guess I saw the answer to that . thanks

      • — Betty on December 1, 2016
      • Reply
    • Sure Betty, these freeze nicely!

      • — Jenn on December 1, 2016
      • Reply
  • This recipe is fantastic. The sweet and condensed milk really is crucial too. It makes these soooo much more than usual macaroons. Thank you for this.

    • — Zak Chambers on December 1, 2016
    • Reply
  • I was thrilled to find this recipe a couple of years ago. It has become a family favourite during the holidays. Easy to follow directions, make sure you use exact measurements. Sometimes I add miniature chocolate chips and a touch of coco for different colours. Definitely a drizzle of melted chocolate on top as well 🙂

    • — Marnie on December 1, 2016
    • Reply
  • I love this recipe and would not make any changes. It is my favorite cookie for the holidays, and I make a lot of cookies! I do drizzle the chocolate across the top of my macaroons. I also find it easy to melt my chocolate in a fondue pot and it keeps the chocolate at just the right temperature whether I am dipping or drizzling.

    • — Janet on November 21, 2016
    • Reply
  • Is it 5 and 1/3 cups or 5 – 1/3 cups…?

    • — Bev on November 20, 2016
    • Reply
    • Hi Bev, It’s 5 cups plus 1/3 cup.

      • — Jenn on November 20, 2016
      • Reply
  • These coconut macaroons turned out extremely well and I only wish I had made more. I did read several reviews before trying your recipe (which I recommend on all first time recipes. I learned that the hard way.). My oven tends to bake at the shortest recommended time for recipes so I baked these at 300. Perfect. Thanks so much and I will be repeating on Thanksgiving day for family get-together. I love it!!

    • — Cindy E. on November 19, 2016
    • Reply
  • I made your Coconut Macaroons tonite, and they stuck to the parchment paper so bad that we couldn’t get the paper off of some of them. Can you tell me why?

    • — Fran on November 16, 2016
    • Reply
    • Hi Fran, That’s odd — I’ve never had anything stick to parchment paper. Did you by chance use wax paper?

      • — Jenn on November 17, 2016
      • Reply
    • Did you beat the eggs enough? I have had the same problem when I didn’t beat the eggs enough.

      • — Julie Dostie on November 27, 2016
      • Reply
  • Can you make these ahead of time and freeze them?

    • — Michele on November 5, 2016
    • Reply
    • Yes, they freeze nicely!

      • — Jenn on November 5, 2016
      • Reply
  • Hi Jenn!
    I made your Coconut Macaroons this past weekend for a bake sale at a local community Food Bank. They are absolutely delicious and have officially made it to the must bake holiday cookie list.
    Thank you!

    • — Karen Maia on October 31, 2016
    • Reply
  • This recipe gave me great macaroons; great texture and flavor!

    • — David on October 17, 2016
    • Reply
  • I made these for a bridal shower for a dessert table. They were quite popular! I followed the recipe exactly and they were great! At first I was worried that they were a bit too sweet (but that was probably because I was baking all day and was tasting a lot of sweets) but they actually were just perfect. I made them a little too large so next time I will make them a bit smaller. Great recipe. Thanks! Olga

    • — Olga on October 7, 2016
    • Reply
  • Hi Jenn,
    Your macaroon cookie recipe looks great. I’m researching now for the holidays. Do you know if the batter would go thru a pastry bag fitted with a huge star tip or a madeline shape. I received one from a bakery and it looked so nice.

    • — Jacquie Miller on October 4, 2016
    • Reply
    • Hi Jacquie, While it sounds like a nice idea, I don’t think it would work well– sorry!

      • — Jenn on October 5, 2016
      • Reply
  • I made this tonight, love it.

    • — Meg on October 3, 2016
    • Reply
  • This recipe is a winner, easy, tasty and my family love them. Thanks!

    • — Diana on September 23, 2016
    • Reply
  • These are the best coconut macaroons ever!! After they cooled I put them in a plastic container. They stay so moist and absolutely delicious!!

    I did take them out after 20 min and I only got 20 cookies out of this recipe.

    I did melt chocolate and stripe across top of cookies.

    Definitely will make them again.

    • — Linda on September 21, 2016
    • Reply
  • I made these for my boyfriend’s b day and he absolutely loved them. One question, is it supposed to break apart easily?

    Some of them would crumble when I dipped them into the chocolate. Thank you very much for this recipe

    • — Elif on September 19, 2016
    • Reply
    • Hi Elif, So glad your boyfriend enjoyed these! Coconut is naturally sticking, so these really shouldn’t fall apart.

      • — Jenn on September 20, 2016
      • Reply
  • Can these be frozen?

    • — Patty Massare on September 19, 2016
    • Reply
    • Yes, they freeze nicely!

      • — Jenn on September 20, 2016
      • Reply
  • I used your recipe as a base for my own coconut macaroons, making a few changes as do all of us. 🙂 I’m using them as a blog post later today. Delicious and so easy. Thank you for the recipe! I do love your site, lots of cooking inspiration. If you want to take a look at how my macaroons came out using your method as a basis, take a look at my website. Thanks again!

  • at what temp do you bake the macaroons?

    • — V.Tummelson on September 1, 2016
    • Reply
    • The macaroons get baked at 325°F. Hope you enjoy!

      • — Jenn on September 2, 2016
      • Reply
  • You talk about having two baking sheets ready and two trays in the center of the oven. Are you baking both sheets at once?

    I plan on making this Thursday for a potluck. 🙂

    • — Lisa on August 29, 2016
    • Reply
    • Yep! Hope everyone enjoys them.

      • — Jenn on August 30, 2016
      • Reply
  • Ever use unsweetened coconut ?

    • — Beth on July 16, 2016
    • Reply
    • Hi Beth, While I recommend sweetened coconut, I’ve seen in the comments that some readers have used unsweetened and have been happy with how the macaroons have turned out.

      • — Jenn on July 16, 2016
      • Reply
  • Hi Jenn!
    I made these macaroons and dipped them in chocolate and they were delicious! However, I had two problems my Macaroons at 25 minutes were much darker than yours ( Not burned but I would like them lighter lol) and my oven was fully set to 325º so the next batch I tried 20 minutes and they were still darker than yours! 🙁 any advice? Oh and I was wondering mine had lots of pieces of coconut sticking out of the sides not making then round so they were really hard to dip is there anything I can do? Other than the aesthetics though they were yummy! 🙂

    • — Sage Scott on July 3, 2016
    • Reply
    • Hi Sage, I’d suggest reducing your oven temp slightly as it sounds like it might run a bit hot. And regarding the coconut sticking out, if you find it makes it hard to dip the macaroons, you could always chop the coconut a bit to make shorter pieces (but don’t chop it too much)!

      • — Jenn on July 5, 2016
      • Reply
  • 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
  • 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
  • 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
  • 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?

    • 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
    • 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?

    • Hi Anne, the macaroons get baked at 325°F.

      • — Jenn on May 15, 2016
      • Reply
  • 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
      • 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
  • Thank you for this easy and super delicious recipe

    • — carmen on May 8, 2016
    • Reply
  • 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
    • Hi, the same happened with mine, but I used unsweetened coconut. Was that the problem?

      • — Zsuzsa Haviar on November 19, 2016
      • Reply
      • Hi Zsuzsa, I suspect it was the unsweetened coconut as it has drier texture than sweetened.

        • — Jenn on November 21, 2016
        • Reply
  • 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
    • 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
  • 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
    • 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!

    • 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
    • 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
    • Maybe even try silicone baking mat as it can be reused over and over 🙂

      • — Kelly on July 11, 2016
      • Reply
  • 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
  • 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
  • Amazing!! Big hit for Easter.

    • — Charity roberts on April 1, 2016
    • Reply
  • The best macaroons! Easy recipe and so delicious! I can’t wait to make the next batch!

    • — Aaron on March 26, 2016
    • Reply
  • 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
  • These turned out beautifully! Thank you for a perfect recipe.

    • — Cynna on March 26, 2016
    • Reply
  • 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
  • Made these at Christmas. Easy and very good!

    • — Sara on March 24, 2016
    • Reply
  • 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, 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
    • Egg substitutes should work. Just prepare as suggested on box. Other egg replacers that may be appropriate would be mashed banana of the same volume as the eggs. I have also used arrowroot powder and tapioca powder abt 1Tbsp mixed with 3 T of liquid. You will need to experiment though.

      • — SM on July 27, 2016
      • Reply
  • 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
  • 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
  • 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
  • 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!

    • 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
  • 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
  • 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.

    • My pleasure! (And happy belated birthday!)

      • — Jenn on March 3, 2016
      • Reply
  • 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
  • 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
    • 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
  • 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
  • My coconut macaroons turned out great! Thank you for suggesting to reduce the amount of sweetened condensed milk.

    • — Leigh on February 14, 2016
    • Reply
  • 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
      • 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
  • 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
  • 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
  • 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
  • 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
    • 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
        • 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
  • 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
  • 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
  • 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
  • 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
  • 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
    • this happened to me too 🙁

      • — Grace Deetjen on February 13, 2016
      • Reply
  • 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
  • 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
  • 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
  • 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?

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

        • — Sarah on January 17, 2016
        • Reply
  • Great

    • — kim tute on December 14, 2015
    • Reply
  • 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

    • 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
  • 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!

  • 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
      • 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
  • 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
    • 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
  • 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
  • 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
  • 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
    • 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
  • 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
  • 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
      • 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
  • 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
  • Love the Coconut Macaroons just the best

    • — Gordon Stanley on November 19, 2015
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • 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.

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

    • — Jacqueline on September 20, 2015
    • Reply
  • 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?)

    • Sure! So glad you enjoyed 🙂

      • — Jenn on September 14, 2015
      • Reply
  • 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
  • These were excellent!

    • — LauraS on September 8, 2015
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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!

    • Hi Becci, Unfortunately, I don’t think that would work. Sorry!

      • — Jenn on July 3, 2015
      • Reply
  • 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
    • 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
  • 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
  • Thanks Jenn for this lovely recipe.. Tried it out today, turned out to be awesome!

    • — Aditee on May 29, 2015
    • Reply
  • 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
  • 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
  • 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
      • 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
  • 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
  • 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
  • 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
  • Making this for Passover! Can’t wait to bring them to the seder tonight. Thank you!

    • — Beth S. on April 3, 2015
    • Reply
  • Undoubtedly the best macaroon I have ever had. Absolutely sinful. Thank you

    • — Kathleen on April 2, 2015
    • Reply
  • 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
  • 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.

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

    • — Heather on February 10, 2015
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • 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
        • 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
  • 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
  • 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
  • Delicious cookies! The chocolate and coconut are amazing! Great cookies for gift giving!

    • — Cathy on December 12, 2014
    • Reply
  • 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
  • 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
  • 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
  • If baking in convection oven bake only 12 minutes.

    • — Judi McDonald on December 7, 2014
    • Reply
  • 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
  • They were delish!!! And so easy to make, thank you.

    • — Rhonda mohammadi on December 5, 2014
    • Reply
  • 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
      • Homemade Lemon Curd is a great use of egg yolks.

        • — Patt Davis on December 6, 2014
        • Reply
  • I’ve been making these for many years and they are always a hit!! Yummy!!!

    • — Earlene on December 4, 2014
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • 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
  • 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!

  • 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

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.