Coconut Macaroons

Tested & Perfected Recipes
Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.

coconut macaroons

As a coconut lover, I’ve tried dozens of recipes for coconut macaroons 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, crisp and golden on the outside, they’re delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days, making them the perfect treat to bake ahead or give away during the holidays.

What You’ll Need To Make Coconut Macaroons

how to make coconut macaroons

The key ingredient in this recipe is sweetened condensed milk, a canned milk product from which water has been removed and sugar has been added. It’s sticky-sweet and makes the best macaroons. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven.

This is because recipe developers want to keep their recipes neat and tidy with one whole bag of coconut and one full can of sweetened condensed milk. After all, it’s annoying to have leftover sweetened condensed milk; there’s not much you can do with it except add it to your coffee. For this recipe, you’ll use just shy of one can so you’ll have to sacrifice some sweetened condensed milk, but your macaroons will be perfect.

How To Make Coconut Macaroons

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 a 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

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Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect 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 (see note)
  • 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 cool 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: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
  7. Note: 7/8 cup = 3/4 cup plus 2 tablespoons
  8. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  9. 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Hi Jenn! I made these macaroons and they are delicious! I had no pooling or spreading. Once cooled they had a crisp on the outside, chewy in the middle – they were perfect…until the next day. I cooled them completely and then stored them in a tin that lined with wax paper. I did not separate them. They were totally different cookies the next day with the texture being rubbery and soggy. It was like some cookie gremlin came in and made a switch. Any tips on what I can do to remedy the problem? Thank you!

    • — Debbie on January 20, 2021
    • Reply
    • Hi Debbie, Glad you like them! While these keep for about a week, if they’re sticky, instead of putting them in an airtight container. I would just leave them out at room temperature loosely covered with a kitchen towel. Hope that helps!

      • — Jenn on January 21, 2021
      • Reply
  • Another winner! I’ve also made a dairy free version by using condensed coconut milk and had the same great results. Thank you Jenn, you’re my go-to website for any new recipe.

    • — Jules on January 6, 2021
    • Reply
  • hello … please i need to know the measurements of the coconut flakes in cups ,not in oz nor in grams , as i am not sure of the google converter .

    Thank you

    • — Carina on January 4, 2021
    • Reply
    • Hi Carina, You’ll need 5 and 1/3 cups of coconut. Enjoy!

      • — Jenn on January 4, 2021
      • Reply
  • This is a good recipe. The macaroons are tasty, and the directions are easy to follow and spot on.

    • — Leslie on December 28, 2020
    • Reply
  • Jennifer,
    This recipe is ridiculous!! I made a batch and it was gone in one night! I made anther batch and had to hide them. So delicious and easy to make. This recipe should come with a warning. They are that good!

    • — Jeana Slade on December 28, 2020
    • Reply
  • Hi all! Making these for the first time. Are two cookie sheets necessary, or can I use one larger one? Thanks,

    • — Mindy on December 26, 2020
    • Reply
    • Hi Mindy, It depends how big your cookie sheet is, but they don’t really spread so if you can fit them on, it should work.

      • — Jenn on December 26, 2020
      • Reply
  • I had the same problem with it spreading. I assumed I beat the whites long enough, but obviously not. They are shaped like little pith helmets, lol. I found a way to trim the brim off and leave the mound. Will dip in chocolate. Very sticky texture though. Any help appreciated. Merry Christmas everyone!

    • — Sue C on December 24, 2020
    • Reply
  • Awesome recipe, not too sweet!

    • — Elena Jenner on December 24, 2020
    • Reply
  • Love every single recipe I have tried of yours Jenn….thank you! I want to make your coconut macaroons tomorrow and the forecast calls for rain….any idea if this will affect the outcome? Thanks for your time! ~Kimberly

    • — Kimberly on December 22, 2020
    • Reply
    • Hi Kimberly, It shouldn’t be an issue here. Enjoy!

      • — Jenn on December 22, 2020
      • Reply
  • I have never made a macaroon before and these turned out phenomenal! The recipe was spot on with ingredients. We added a little extra chocolate for dipping. They taste wonderful, and this recipe will now be a holiday go to!

    • — Heather Keller on December 22, 2020
    • Reply
  • 5* STARS BY MEME
    This recipe is wonderful, beautiful and easy to fallow. Plus, only five (5) ingredients!. My only addition sometimes to the ingredients for little change and extra test, some orange zest. It’s also a great recipe for Jewish Holidays, Special celebrations or anytime of the year. YUM YUM!
    Thank you Jennfor all your great recipes and a wonderful produced programs!

    • — Annette Shebroe on December 22, 2020
    • Reply
  • They ended up very runny. Was very disappointed

    • — Lindsay on December 21, 2020
    • Reply
    • Did you make sure you got stiff peaks with your egg whites?

      • — Marie on December 23, 2020
      • Reply
  • After reading the comments, I was careful to follow the recipe and they turned out just like the the pics. No issues with spreading. I was skeptical about folding the egg whites into such a firm concoction, but it worked out fine. Quite easy and tasty!

    • — Lisa Berry on December 21, 2020
    • Reply
  • The tips such as how to set up the oven, rotate pans, use higher-quality chocolate, and measure 7/8 cup of condensed milk were really helpful in getting a good result the very first time. These macaroons truly are perfect. I’ve made them twice now. Everyone loved them.

    • — Anne Kimber on December 21, 2020
    • Reply
  • Made your version for the first time and they are perfection! I did add some orange zest and used bittersweet chocolate for dipping, plus a little drizzle on top.
    Was wondering if folks that had issues may have used extra large, vs. large egg white. Certainly the size difference can add extra, unnecessary moisture. Something to consider.
    Once again, your recipe and blog are outstanding! Simply wonderful

    • — Donna Reed on December 21, 2020
    • Reply

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