Coconut Macaroons

Tested & Perfected Recipes

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 very 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 (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 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: 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.

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

  • I needed something quick to take to a coffee for Breast Cancer Awareness month yesterday. I made these up and sprinkled a little bit of PINK crystal sugar on top for BCA. They got rave reviews.
    I thought about dipping them in pink almond bark but they were sweet enough already & I found the pink sugar served my purpose as well. Will definitely make again. They were crunchy on the outside but moist on the inside. A winner & super quick and easy.

    • — Linda S Albracht on October 10, 2019
    • Reply
  • Jennifer,
    Thank you for the recipe. I appreciate your view on most recipes wanting to be neat and tidy with quantities. You mentioned that your recipe will result in a little left over Sweetened Condensed Milk. Can you check my math here? There are eight liquid ounces to a cup. Your recipe calls for 7/8 of a cup. I believe that would be 7 ounces. The traditional can of Sweetened Condensed milk is 14 ounces. Can I simply double your recipe, using two bags of coconut, one can of Sweetened Condensed Milk, 4 eggs, 2 teaspoons of vanilla and half a teaspoon of salt. I believe this would result in zero waste and twice as many macaroons. Any flaw with my logic here?

    • — Victor Parrish on October 10, 2019
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    • Your logic is sound 🙂 so feel free to double it!

      • — Jenn on October 10, 2019
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  • I made these for a wedding rehearsal luncheon and they were a hit with so many of the guests that I had to get the recipe out so that they could copy it and bring it home. Beautiful, easy and tasty. I have tried many recipes and this is my keeper. Thanks for sharing!!!

    • — Jillobee on October 5, 2019
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  • These are delicious. My go to macaroon recipe from now on. I had to bring them to work so I wouldn’t eat them all. The staff devoured them!
    Thank you for sharing.

    • — KND on September 28, 2019
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  • Do these need to be stored in the refrigerator?

    • — Wendy on September 12, 2019
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    • No, they’ll keep nicely in an airtight container on your counter. 🙂

      • — Jenn on September 13, 2019
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  • So I made these and followed the recipe exactly. I had some drippage that pooled at the bottom of the macaroons. The only thing was my egg whites were a little cool. Is there anything I can do to troubleshoot for next time? Maybe tuck in the coconut at the bottom? I did make them with a slightly larger scoop.

    • — Jules on August 29, 2019
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    • Hi Jules, these macaroons do puddle just a bit around the edges but not nearly as much as most macaroons – so it may be that you didn’t do anything wrong. Are you able to send a photo to [email protected] so I can take a peek?

      • — Jenn on August 29, 2019
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  • Mine turned out beautifully, but alas! They stuck to the parchment! So wondering how to deal with that? Won’t be fun eating with paper bottoms. ;( Will spraying the parchment affect the finished product?

    • — Deb Stennes on August 26, 2019
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    • Hi Deb, That is very strange that they stuck to the parchment. Did you by chance use wax paper by mistake?

      • — Jenn on August 26, 2019
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  • These are the VERY BEST! Beautiful presentation with EXCELLENT texture and flavor!

    • — Gloria on August 25, 2019
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  • Best i have ever made. If you are wondering how to use up that last bit of condensed milk do try it on toast or even plain bread. When i was a child that was a special treat.

    • — Carol on August 21, 2019
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  • DELICIOUS, I made these just the other day, great recipe!!! They were a Hugh hit, thank you for sharing!

    • — Martha on August 14, 2019
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  • I’ve made this recipe quite a few times and they are delicious! I think they are best with a chocolate dip. Very sweet but that’s fine; it is dessert!

    • — Gayle H. on August 7, 2019
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  • I have made these fabulous macaroons many times over the years – initially got it from Ina Garten’s Food Network site. It is a favorite to bring to bake sales.

    • — Mary Hermann on August 1, 2019
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  • Can you substitute maple syrup for the vanilla extract?

    • — Mabel on July 22, 2019
    • Reply
    • Sure, Mabel. It won’t have as potent a flavor as the vanilla extract, but it’s doable. Hope you enjoy!

      • — Jenn on July 23, 2019
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  • These are wonderful. Have made them twice for my sister who loves Almond Joys. She said these are even better than the candy bar! I preheat my oven per instructions, but learned that my oven must be a little too hot. So, immediately after putting cookies in oven, lower temp to 320 and they turn out perfect. Thank you Jenn!

    • — Rae on July 21, 2019
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  • I made these today for a gift for a retirement party. The recipe was so easy to follow and simple. I baked them for 23 minutes and turned the pans halfway through baking. They came out perfect and we dipped them in chocolate. They’re absolutely delicious and I’m so glad I made them! Thank you for a wonderful recipe!

    • — Laurraine Hartman on July 13, 2019
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  • Just made these and at 19 minutes they were over cooked. Should not be in longer than 16 minutes. They are dry, not chewy either.

    • — Audrey on July 5, 2019
    • Reply
    • Sorry, you had a problem with these Audrey! Did you wait until the oven was fully preheated before putting the macaroons in?

      • — Jenn on July 5, 2019
      • Reply
  • Truly outstanding recipe! Your metric measurements are so valuable. They helped me easily scale up the recipe for 1.5 bags of coconut. With a #30 scoop (~1 Tbsp+), I made 29 cookies over two 1/2 sheets with parchment. My first attempt ever at this cookie delivered a wonderful and most encouraging result. Thank you for your contributions to make us all excel in our kitchens.

    • — Libby on June 16, 2019
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  • I asked about using silpat rather than parchment paper. I love using silpat on my cookie sheets. The silpat worked perfectly as did the recipe. My reviewers loved them, and surprisingly they preferred the macaroons without the chocolate. I’m freezing some to serve to my relatives who have Celiac Disease. I hope freezing them until the 4th July works.

    • — Phyllis on June 15, 2019
    • Reply
  • Rave reviews on this recipe. I followed it exactly the way you recommended. I served them for a luncheon and everyone asked for the recipe. I agree that less than a can of condensed milk is required for optimal results. Thank you for this great recipe! White chocolate was as equally delicious as the dark chocolate.

    • — Rachel Levesque-Carey on June 4, 2019
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  • Can’t wait to try these. Do I dip them in the chocolate while still warm or wait until they are cool.

    • — Mary on May 26, 2019
    • Reply
    • Hi Mary, let them cool before dipping them. Hope you enjoy!

      • — Jenn on May 27, 2019
      • Reply
  • Cookies spread out and resemblance to hay stacks. How come they spread out even though we followed directions.

    • — Lorraine A Brown on May 25, 2019
    • Reply
    • Hi Lorraine, Sorry you had a problem with these — 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 May 26, 2019
      • Reply
  • Jenn-what is the best way to store these if I make them a few days in advance?

    • — Patti on May 14, 2019
    • Reply
    • Hi Patti, The macaroons keep well in an airtight container at room temperature for about a week. Enjoy!

      • — Jenn on May 15, 2019
      • Reply
  • The macaroons were lovely and delicious, the only thing is that the ones that I made turned out a little too chewy. Any idea what I did wrong?

    • — Teesha on May 13, 2019
    • Reply
    • Hi Teesha, you actually didn’t do anything wrong; these are supposed to be a bit chewy on the inside! 🙂

      • — Jenn on May 13, 2019
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  • These are in fact, the best macaroons ever!!!They leave my friends and family begging for more. I always make a double batch, which quickly disappear. I make the recipe exactly as written, except, that I double it to use an entire can of sweetened condensed milk (so as not to waste it).

    Thank you for sharing such a phenomenal recipe!!

    • — Carolyn on May 5, 2019
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    • So I’ve made these several times and everyone who tries them, loves them! I tweak the recipe a tad bit and add a little bit of unsweetened coconut and just a bit more sweetened condensed milk for the mix itself and it’s the perfect texture every time. I also dip the bottoms in chocolate and drizzle the tops with salted caramel and more chocolate. I work for a luxury hotel and my directors, managers and chefs that have tried them absolutely love them!

      • — Allison on June 8, 2019
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  • These were absolutely delicious and very easy to make! The only adjustment I have is that it took almost double the amount of chocolate to cover the bottoms of all the cookies.

    • — Katie on April 21, 2019
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  • These are so easy to make and they are delicious!!
    My family can’t get enough of them. They are the first dessert to go at any family dinner!!!

    • — Joanne Crantz on April 20, 2019
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  • Jenn, You are my go to girl! These are delicious. Also love Caesar salad dressing, actually everything you make! Xo

    • — Donna E on April 19, 2019
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  • Hi Jenn I have made this recipe many times and even given it away as gifts! My question is if I made this with unsweetened shredded coconut, how do you think it will change the recipe? Can I use the same amount as the sweetened? Thanks for your input. Sharon

    • — Sharon on April 19, 2019
    • Reply
    • Hi Sharon, I don’t recommend this recipe with unsweetened coconut. You might like this one from Alice Medrich; I’ve made them and they are good.

      • — Jenn on April 20, 2019
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  • Hi Jenn – I just got these out of the oven and they are so delicious! I can’t wait to share them this weekend. Quick question – I bought the 14 oz bag of Baker’s sweetened coconut. The bags used to say 5 1/3 cup (which is what your directions call for. However, the new bags say “Value 5 cup size” but they are still listed as 14 oz bags. Is that missing 1/3 cup of coconut making my results different?

    • — Angela Mahaffey on April 19, 2019
    • Reply
    • Always best to go with weight, Angela, so no worries!

      • — Jenn on April 19, 2019
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  • I love these macaroons and every time I make them for a company, I get compliments. My mother in law just “ordered” them for Mother’s Day. I do not change recipe.

    • — Ivona on April 18, 2019
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  • I have the perfect suggestion for using up the extra bit of condensed milk – it simply involves the rest of the can and a teaspoon (or other weapon of your choice). And do make sure no-one is looking or they will want to share!

    • — Jayne on April 18, 2019
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  • I bring these every year to Passover dinner and they are a big hit. Very easy to make the night before and keep refrigerated. I melt my chocolate in the microwave to keep it simple. I use both milk chocolate and milk chocolate – I prefer the dark ! I use a cookie scooper or a 1 tsp mixing spoon to keep the size of my macaroons somewhat uniform because they do spread a bit while cooking.

    • — Andrea Lurie on April 14, 2019
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  • I followed the recipe exactly as written with one small change. I used melted Ghirardelli milk chocolate chips to dip the bottoms of the cookies because I had them leftover from holiday baking. They were still delicious and received rave reviews. More than one person said they were the best macaroons they ever had. I have double ovens, so I put one cookie sheet of macaroons in each one. I did spin each cookie sheet about half way through for even baking. I can’t wait to make these again! Thank you for a wonderful recipe.

    • — Kathy B on April 13, 2019
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  • I can already tell this macaroon recipe is going to be amazing just reading it! So excited to make them.

    • — Barbara Clahassey on April 13, 2019
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  • These turned out exactly how they are pictured, and I followed the entire recipe. They are much lighter than most macarons because of the whipped egg whites. I made some of mine into mini nests filled with candy eggs. This recipe is a keeper!

    • — Amanda Henry on April 13, 2019
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  • Always impressive when I say “I made them myself”! Dipped in chocolate, of course (I live in Florida & think of making them when I make a key lime pie & have egg whites to spare:). Go ahead & give these macaroons a try. They are so much bettter than those from a can! Thanks, Jenn. Your recipes are reliably tried & true

    • — Laura on April 12, 2019
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  • These macaroons are absolutely perfect in taste, texture and decadence factor. The chocolate dip just adds to the creamy-melt in your mouth treat. My chocolate (used the same as Jenn) didn’t drip off the macaroon but instead stuck to the bottom. Not a deal breaker at all but I just couldn’t get the chocolate to be loose enough to drip off! I also rugged just a little of the chocolate on the top of the cookie, which made such a pretty presentation. I am proud to serve these to my company in a few days. I give this recipe an A+ even before serving them. That’s how delicious I think they are.

    • — Donna on April 12, 2019
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    • Rubbed not rugged!

      • — Donna on April 12, 2019
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    • It sounds as though your chocolate might have ‘seized’ because it got too hot – then it goes stretchy/sticky rather than runny. I usually keep a bit of extra (unmelted) chocolate to one side – if you think your chocolate might have gone slightly too far, just stir in some of the cold chocolate and it should rescue it.

      • — Jayne on April 18, 2019
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      • Thanks Jenn. Now only are your recipes fab but I learn a lot too! And that’s after fifty years cooking. 🙂

        • — Beverly on May 10, 2019
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  • Jenn’s recipe is spot on. Keeping the ingredients and quantities as written and finishing it off with higher quality melted chocolate make these macaroons a standout. They are the best for mailing out during the holidays. No crumbs or breakage, and cooler weather keeps the chocolate from melting. I like to use a small cookie scoop to keep the size uniform, looking like little mounds of coconut ice cream!

    • — Shelley Finke on April 12, 2019
    • Reply
  • These Coconut macaroons dipped in chocolate were wonderful!!
    Very simple to make. Its hard to mess-up. I tried adding dried cherries for and added touch and it made for a nice addition.

    • — Susan Duckworth on April 11, 2019
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    • They turned out ok when you added dried cherries?

      • — Holly on September 25, 2019
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  • I made this for a family St. Patrick’s Day Party. They were a big hit! When measuring the sweetened condensed milk, I like to spray Pam in the measuring cup– it helps reduces the amount of milk that sticks to the inside of the container.

    Mine turned out exactly like the picture. I wouldn’t change a thing, and I’d totally make them again. If you like coconut and chocolate, you’ll like this cookie. You could definitely enjoy them without the chocolate bottom, or you could drizzle the chocolate on top for a different look.

    I wonder if you could make these into little “nests” for a springtime theme?

    • — Emily on April 11, 2019
    • Reply
    • So glad you like these Emily! And, yes, I do think you could get away with shaping these into little nests in a mini muffin pan. I’d love to hear how they turn out if you try them this way!

      • — Jenn on April 11, 2019
      • Reply
      • These turned out lovely and tasty! I used 8 oz of coconut to a 7 oz can of condensed milk, and 1 egg white, 1/2 tsp vanilla bean paste and 1/8 tsp salt. I added 1 oz of chopped slivered almonds, which I toasted first in the frying pan. I did dip them in chocolate but next time I will just drizzle them with it, made them a little too sweet for me even though I used a dark semi sweet chocolate. My family loved them!

        • — Melanie Nusbaum on June 17, 2019
        • Reply
  • Being that most of my family is gluten-free, these coconut macaroons were a hit over the Christmas holiday! I made too many….. which turned out to be a good thing, as we ended up at few extra gatherings. The macaroons were so irresistible that every last one got snarfed! My twin eleven year old nephews actually made a hidden stash and used them as bribes….. And, my roommate who I’ve never seen eat sweets of any kind even asked me if she could have her own tin of macaroons as her holiday gift….. A high compliment indeed!

    • — Linden Bee on April 11, 2019
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  • These cookies are AMAZING!!! Not too sweet!!! Perfect!

    • — Oakgrovecitygirl on April 11, 2019
    • Reply
  • I’d like to add finely chopped fresh raspberries to the macaroons. Can you suggest how much to add?

    • — Barbara on April 10, 2019
    • Reply
    • Hi Barbara, I wouldn’t recommend adding raspberries here; I’m concerned that the liquid that the raspberries would generate would make the macaroons too wet and possible runny. Sorry!

      • — Jenn on April 11, 2019
      • Reply
  • Hello! Is there any particular magic derived from baking these on two cookie sheets as opposed to one large sheet? Is the moving from level B to level A and vice versa, and the rotating from back to front, really necessary?
    I have them in the oven, two sheets, will rotate etc, but for future reference, I would like to know. Thanks

    • — Dawn on April 4, 2019
    • Reply
    • Hi Dawn, I don’t think they will all fit on one sheet but if you can, it’s no problem. As for rotating the pans, I do think it’s best as most ovens heat unevenly. Hope that helps!

      • — Jenn on April 4, 2019
      • Reply
    • You might be right…but since they are such an excellent cookie, I will be putting it to the test in the not-to-distant future. One thing that the moving up and down, back to front did was ensure that I kept my eye on them and I removed them based on their appearance/color, rather than relying on a specific time. At least one person said: These are the best coconut macaroons I have ever had! I thought so, too!

      • — Dawn on April 5, 2019
      • Reply
  • Recipe worked perfectly. Husband said they reminded him of Mounds bars. Dipped and drizzled in Guittard organic bittersweet chocolate 74%.

    • — Jennifer Fairfax on April 2, 2019
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  • I love this recipe. So simple. I had didn’t have much time so I skipped melting the chocolate took a short cut by laying each hot cookie on a chocolate melt. A few minutes later I turned the cookie over and spread the melted chocolate and let cool until it hardened. It is not as pretty as it doesn’t come up onto the sides of the cookie but still tasty. I was able to get ready for my function and deliver freshly made cookies which were a big hit. This recipe is going in my favorites file.

    • — Elizabeth on March 28, 2019
    • Reply
  • Can i use aluminum foil if i don’t have parchment for the cookie sheet?

    • — Debbie on March 26, 2019
    • Reply
    • Hi Debbie, I think parchment paper is best here, but you could try non-stick foil. Hope you enjoy!

      • — Jenn on March 26, 2019
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  • Hi Jenn, long-time fan! Can I substitute culinary coconut milk for a dairy free recipe?

    • — Mary on March 24, 2019
    • Reply
    • Hi Mary, I don’t think coconut milk 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 March 25, 2019
      • Reply
  • I made these yesterday and my family loved them so much I had to make another batch today! They are so delicious that some of them were eaten before I had a chance to dunk them in the chocolate. Thank you so much for sharing this recipe!

    • — Gina Trofimuk on March 17, 2019
    • Reply
  • Absolutely amazing recipe!!

    • — Ann on March 15, 2019
    • Reply
  • Lots of compliments on these. Thank you for the recipe.

    • — A.Lo on March 9, 2019
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  • I am so pleased with this recipe after trying others that were overly sweet or tasted chalky. I followed the recipe exactly, except I used 3 1/3 cups sweetened and 2 cups unsweetened coconut. The results were perfect for my taste. The added chocolate was great. I dipped 1 dozen as shown and drizzled chocolate on top of the other dozen. Thank you for yet another perfect recipe to add to my “Jenn Recipes”.

    • — Dimar on February 27, 2019
    • Reply
    • 3 1/3 cups ? I tried it and it is mushy.. I think it is too much.

      • — Jane on February 28, 2019
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  • Hello! I was wondering if these can be made into orange coconut macaroons? If they can be, how much orange peel/juice would I put in?

    • — Evelyn on February 21, 2019
    • Reply
    • Sure, Evelyn. I’d go with the peel and since orange zest is quite strong, I’d start with 1 teaspoon. I’d love to know how they turn out!

      • — Jenn on February 21, 2019
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    • Hi. I’ve made your recipe last year for Passover and they were amazing. I made them again just last night and something is off. I’m thinking I pulled them out of the oven too soon because they are not crispy on the outside as I remember them being. The bottoms are too blond and not enough brown all around. They are also stickier than I remember. Do you think I can put them back in the oven for a bit to crisp them up?

      • — Jame on April 20, 2019
      • Reply
      • Yep!

        • — Jenn on April 20, 2019
        • Reply
  • Hi, I just made these and, like you, have been searching for a great macaroon recipe for quite a while. These are terrific. So light and flavorful. The only I thing I did different was I used Ghiridelli dark chocolate wafers instead of semi-sweet. One other thing I want to mention, is that I use leftover sweetened condensed milk on my waffles and add a bit of coconut or fresh berries. Very delish!! Thank you for this recipe.

    • — Susan A Budzinski on February 14, 2019
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  • Hello. I only have Ghirardelli bittersweet chips on hand. Can these be used to melt and the dip the macaroons or does it have to be a baking chocolate bar?

    • — Jane on February 12, 2019
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    • Sure, Jane – that should work here.

      • — Jenn on February 13, 2019
      • Reply
  • Good basic recipe. I divided quantities by two and then multiplied by three so I could use nearly all the can of condensed milk. I used unsweetened desiccated coconut and added a couple of tablespoons of caster sugar to the egg white. I got a total of 60 walnut sized macaroons and they taste amazing.

    • — Seonaid on February 12, 2019
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    • CAn Ouse Silpat rather than parchment paper?

      • — Phyllis on June 15, 2019
      • Reply
      • Sure 🙂

        • — Jenn on June 15, 2019
        • Reply
  • These are fantastic. I followed the recipie exactly and wouldn’t change a thing. My only issue is that they disappeared so quickly so I’ll make a double batch next time! Do you think it would be possible to add chopped almonds to these?

    • — Colleen on February 1, 2019
    • Reply
    • Sure, Colleen – I think that’d work.

      • — Jenn on February 2, 2019
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    • Try finely chopping your nuts and then after dipping in chocolate, dip the wet chocolate into the chopped nuts. Prettier and you get more crunch.

      • — Anna on March 24, 2019
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  • Can these be made a day ahead of time?

    • — Angelina on February 1, 2019
    • Reply
    • Definitely, Angelina; these keep nicely for about a week. Enjoy!

      • — Jenn on February 1, 2019
      • Reply
  • How much salt for macaroons?

    • — Maryanne Woodard on January 27, 2019
    • Reply
    • Hi Maryanne, You’ll need 1/4 tsp. salt. Enjoy!

      • — Jenn on January 27, 2019
      • Reply
  • I made these and they are delicious, my only concern was that the chocolate did not get firm I have to leave them in the fridge.

    • — Migdalia Concepcion on January 25, 2019
    • Reply
    • Hi Migdalia, What kind of chocolate did you use?

      • — Jenn on January 27, 2019
      • Reply
  • So put the tray with the parchment paper while the oven preheats? Just wanted to make sure.

    • — Ayen on January 22, 2019
    • Reply
    • Hi Ayen, You aren’t putting the baking sheets with the parchment paper in the oven while it’s preheating – you’re just prepping the baking sheets for when they do go in the oven with the macaroons. Hope that clarifies and that you enjoy!

      • — Jenn on January 23, 2019
      • Reply
  • These cookies are amazing and easy! I made a sample batch as I was testing recipes for a book club I am co-hosting and everyone loved them!! One neighbor liked them so much that she requested I make for a get together tonight. Three batches in four days equals 5 stars!

    • — Brenda Zemanek Nunley on January 13, 2019
    • Reply
  • I really liked this recipe (Coconut Macaroons) and will be back for more quick
    interesting, and tasty recipes! Thank you!!

    • — Paula McCormick on January 4, 2019
    • Reply
  • If I were to add the entire can of condensed milk, how much additional coconut should I add.

    • — Sydena Evans on January 2, 2019
    • Reply
    • Hi Sydena, I don’t recommend changing the recipe – it’s really just right as is. Sorry!

      • — Jenn on January 3, 2019
      • Reply
  • First time making macaroons and boy did I pick the right recipe!! Everyone loved them! Testimate…I had to make 3 batches because they kept disappearing – the best compliment 🙂 By the 3rd batch I had perfected them to match my baking/oven…
    – just less than 3/4 cup of sweetened condensed milk
    – used a small cookie scoop (they were about the size of a golf ball) and shaped neatly with slightly wet hands
    – baked for at least 25 minutes until fairly brown
    – left them on the pan to completely cool (oops!), nobody seemed to notice!

    • — Karyn on December 29, 2018
    • Reply
  • Have made a couple of times. Very good. My picky little nephew even kept grabbing them and saying how much he liked them (nothing makes me happier). They are quite sweet on their own but with a cup of hot tea, they are just perfect! Will be making again for NYE celebration!

    • — Olga on December 27, 2018
    • Reply
  • This is the perfect coconut macaroon recipe, and it improves with time….not that they will last very long. Coworker has declared this is the very best coconut macaroon she has ever had and she has eaten many since it is her very favorite cookie! It is very easy to make and I already had all the ingredients. I didn’t dip them in chocolate and I don’t think anyone missed it. Thanks for another wonderful recipe!

    • — Hedy DeCampo on December 26, 2018
    • Reply
  • These were absolutely delicious!!! This is my second time making them and I ended up quadrupling the recipe and added and an extra bag of unsweetened coconut when the batter seemed a little too runny (I was afraid they might not hold their shape). I’m guessing I could probably try cutting back the sweetened condensed milk to 1/2 c. per batch. I also popped the bowl into the freezer for about 20-30 mins to make them easier to shape. Can’t wait to dip them in chocolate! Thanks again, will be trying more of your recipes!!! 🙂

    • — Jessica on December 25, 2018
    • Reply
  • Best tasting macaroon I have ever had and so easy to make. Thanks!

    • — Jane Henness on December 25, 2018
    • Reply
  • Honestly these are amazing! Made them today for Christmas. It is hard to eat just one.

    • — Maria Van Kessel on December 24, 2018
    • Reply
  • Jenn- You did it again😊- these are unbelievably easy and tasty. I made the first batch and knew immediately I’d need a second! I wouldn’t change a thing about this recipe. Thank you so much for sharing your passion and your interest. Your recipes are fabulous!!! You’ve saved me so many times. Have a Happy New Year! ❤️🍷

    • — Jules on December 24, 2018
    • Reply
  • Should you store the cookies in the fridge?

    • — Maria Van Kessel on December 24, 2018
    • Reply
    • Hi Maria, It’s not necessary to store these in the fridge but if you do, just bring them to room temp before serving.

      • — Jenn on December 25, 2018
      • Reply
  • I’ve made these before with great success. This time, sweet sticky liquid ran out the base of the cookies and never throroughly set up despite the fact that I baked them for an extra 10 minutes at the required temp. I’d love to know what might have gone wrong so I can be avoid a repeat next time. For now, I’ve peeled the sticky bottoms off the cookies and plan to dip them in chocolate and hope they’ll pass. Your helpful suggestions will be welcome.

    • — Barbara Patterson on December 22, 2018
    • Reply
    • Hi Barbara, It’s hard to say but sounds like the eggs may have been under-beaten.

      • — Jenn on December 23, 2018
      • Reply
  • What is temp of oven?

    • — Nancy on December 20, 2018
    • Reply
    • Hi Nancy, the macaroons get baked at 325°F. Hope you enjoy!

      • — Jenn on December 21, 2018
      • Reply
  • This is my favorite cookie recipe of all time. I have been baking all kinds of cookies for more than fifty years and these macaroons are the best. I make no substitutions and follow the instructions exactly and the results are constantly delicious macaroons. People always ask me for the recipe after tasting them and I am pleased to direct them to the Once Upon a Chef website. I have tried other recipes on this website and I have never been disappointed with the results. It is my go to website for recipes I can always count on. Thank you.

    • — Claire Kelley on December 20, 2018
    • Reply
  • I just made these as part of our annual Christmas bake-athon and they came out great!

    • — Ashley L porter on December 20, 2018
    • Reply
  • I made your macaroons last night. It was an incredibly easy recipe to follow due to the small number of ingredients. Yay! They turned out great even though I did have to bake them about 5 minutes longer than the recipe said because they seemed very “wet”. I think next time I’ll subtract about a tablespoon of the condensed milk. Dipped them in chocolate and they were divine!

    • — Kelly Browning on December 20, 2018
    • Reply
  • Made these several times and each time they are heavenly. My daughter has asked for them for her birthday ( she’s in her 40’s), and I made them for a niece’s wedding. Gone in minutes. Made them exactly as written. Thank you so much, so tempting!

    • — Linda Cohn on December 20, 2018
    • Reply
  • Hi there,
    I made these once and they turned out beautifully. But the 2nd time, they were runny and spread like crazy! I wonder what I did wrong? I used the same coconut as before and measured 14o.z in a meas. cup..The egg whites were a couple of days old but tasted fine. Could that have been the problem? Or I wonder if a 14oz. bag has more coconut and goes by weight, where I used volume? I was very careful with the sw.cond. milk to measure correctly.
    I’d appreciate any answer you could give me because I love this recipe.

    • — Elinor on December 19, 2018
    • Reply
    • Hi Elinor, Sorry to hear you had a problem with these this time around. I don’t think the egg whites being a couple days old would have an impact. Usually, when the macaroons are runny, it’s because the egg whites haven’t been whipped enough. Did you beat them until they formed stiff peaks when you lifted the beaters out of the bowl?

      • — Jenn on December 21, 2018
      • Reply
  • Hi Jenn,
    Just realized I have sweetened shredded coconut. Can I use it instead?
    Thank you,
    Karen

    • — Karen Isnardy on December 18, 2018
    • Reply
    • Hi Karen, Yes, sweetened shredded coconut is perfect here. Enjoy!

      • — Jenn on December 20, 2018
      • Reply
  • First time making macaroons!
    Glad I chose your recipe. They came out perfect! And they’re pretty easy to make.
    Thanks!

    • — Debbie on December 18, 2018
    • Reply
  • Oops! I am so sorry. To reissue my question, I just checked the bag of Baker’s coconut that I have in the refrig and I only used about 1/2 cup of it, so that does leave a lot of coconut. How do I do this recipe, given that I have almost the full 5 and 1/3 c. of coconut?

    • — Jane on December 16, 2018
    • Reply
    • Hi Jane, I would just follow the recipe as is, and the coconut will be fine as long as it doesn’t seem at all dry.

      • — Jenn on December 16, 2018
      • Reply
      • Thanks! I will try that. It feels pretty moist to me … so it should work.

        • — Jane on December 17, 2018
        • Reply
  • Hi:
    I have about 2/3 of a bag of Baker’s coconut left that has been in the refrigerator for about 3 months, closed tightly. First of all, is it still good to use? And secondly, how would I make the recipe, using this amount? Cut everything by 1/3? Not sure. I would like to use it up. Thanks!

    • — Jane on December 16, 2018
    • Reply
  • There is a small typo in the recipe: “then transfer to a wire rack to cook completely.” Should say cool.

    • — Janna U on December 16, 2018
    • Reply
    • Thank you!

      • — Jenn on December 16, 2018
      • Reply
  • hi there! looks wonderful. How many macaroons does this recipe yield??

    • — corinne Kennelly on December 16, 2018
    • Reply
    • Hi Corinne, this should yield about 26 macaroons. Enjoy!

      • — Jenn on December 18, 2018
      • Reply
  • I think you should consider updating the ingredients list. It currently says 7/8 cup sweetened condensed milk, which is 14 oz or a whole can. But the key to your perfect macaroons is *not* to use the whole can (rather 3/4 cup + 2 tablespoons), so why not say that in the ingredients list? 🙂 These were my first macaroons I ever made and they turned out perfectly. Thank you!

    • — Janna U on December 16, 2018
    • Reply
  • Looking at this recipe I do not see the quantity for the ingredients. I see a photo of the ingredients but I do not see the amount for each ingredient. I can tell from the other come comments that the amount of each item is very important. Could you please provide the amount for each item? I apologize if I have stupidly overlooked them.

    • — Cheryl on December 15, 2018
    • Reply
    • Hi Cheryl, 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, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on December 18, 2018
      • Reply
  • Ever seen a recipe that adds choc chip cookie dough into a recipe like this, bakes it combined, then dips in dark choc to make heaven?

    • — Kathy on December 15, 2018
    • Reply
    • I haven’t, Kathy, but I’d love to know how it turns out if you try it. 🙂

      • — Jenn on December 16, 2018
      • Reply
  • 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
    • Did you read all of the instructions? You’re suppose to check them, rotate and switch rack positions during baking so that the bake and browning would be even. Doing this would ensure that they are not over baked.

      • — Rebecca B. on December 16, 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
    • Just made this with 3/4 of the required coconut as unsweetened and it turned out just fine. Not too dry at all.

      • — Jenny on December 19, 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
    • I used mostly unsweetened coconut and they turned out fine. My mix was about 3/4 of required amount of coconut as unsweetened, and the last 1/4 was sweetened. Wasn’t dry and wasn’t super sweet.

      • — Jenny on December 19, 2018
      • Reply
    • I found that using a 50/50 mix of unsweetened/sweetened coconut produced an excellent cookie.

      • — Dawn on April 5, 2019
      • 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
      • Ah I’m from Scotland and I’m going to give these a go tomorrow but was struggling to convert from cups to weights, so glad I read the comments and seen your reply 😁 I’ll let you know how they go

        • — Grant on June 30, 2019
        • 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
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  • 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
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  • 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
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  • 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
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  • Love love love this recipe. Very easy and so delicious!!! I love to make bite size also!

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

    • — BW on March 1, 2018
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • These are soooo ROCK STAR! With or without chocolate. Thank you!

    • — staci z on February 8, 2018
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  • 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
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  • Wow! These turned out beautifully. Know they’ll be a hit at our staff meeting. 🙂

    • — Melanie on January 21, 2018
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  • 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
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  • These cookies are quick and easy and delicious. The recipe is a “keeper.”

    • — Mary Smallwood on December 29, 2017
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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

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

  • I followed this recipe exactly and it was perfect! They are even better the second and third day. I will keep this recipe!

  • 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.

  • This recipe was perfect! And so easy!

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

    • 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.

  • 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.

    • Yes, if you make the recipe as written, the macaroons are gluten-free. Enjoy!

  • 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.

  • 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!!!!

  • 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.

  • 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.

  • This is the BEST macaroon recipe I have ever tried. I love making it and follow it exactly. Perfect every time!

  • Perfect! They don’t spread out, and are moist in the middle and a bit crisp outside.

  • I made these today… perfection! Thanks for the recipe!

  • These are amazing!! Everyone loved them too, they were surprisingly easy to make.

  • 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.

    • The oven should be heated to 325°F. Hope your husband enjoys!

  • 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!

  • 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.

  • 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.

  • Best macaroon recipe!

  • Are they gluten free ???

  • 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

    • 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.

  • 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.

    • 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.

  • If i use unsweetened shredded coconut, should i add more condensed milk? How much do i need to add to avoid the dryness?

    • 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.

      • Hi, I used unsweetened coconut and replaced about 1/4 of the shredded coconut with powdered sugar; turned out great.

  • 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
    • 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!

    • 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?

      • 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
    • 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.

  • 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!

  • 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
    • 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.

  • My daughter loves macaroons and asked me to make them for her wedding. I plan to use this recipe. Can they be frozen?

    • Yes Donna, these freeze nicely!

  • 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

  • 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.

  • 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!

  • Made then for my Seder last night. What a hit! They are delicious. If I baked them on convection would that work?

    • Glad you liked them! Yes, you can use the convection setting, but I would reduce the temperature by 25°F.

  • 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?

    • 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?

  • 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

  • Sounds good, but without any ingredient measurements, not going to try it.

    • 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.

  • 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!

  • 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
    • Reply
    • It freezes beautifully 🙂

  • 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).

    • Hi Sharon, Sorry for any confusion– either fine sea salt or regular/table salt would work here. Hope you enjoy!

  • 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?

    • I don’t think it would be a problem to add a little food coloring. They’ll look really festive that way :).

  • 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
    • 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.

  • Should the eggs be room temperature when we make this?

    • Hi Ally, no, it’s not required for these. Enjoy!

  • 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!!

    • 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?

      • 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 🙂

  • 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.

    • 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
      • Reply
    • Same here!! Dry and revolting. Such a waste of time and ingredients. Never again…

      • 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

    • 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

  • 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!

  • 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…

    • 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.

  • 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.

  • 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!!!

  • 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!

  • 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.

  • 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.

  • 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

  • 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!

  • Can coconut macaroons be frozen
    and for how long ?

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

  • First time making macaroons and they turned out great!!! Thanks

  • 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
    • 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

  • Very yummy. Got rave reviews at the party. I added mini chocolate chips and sluced almond and 1/2 tsp. Almond extract.

  • 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

    • 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!

    • 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.

  • Absolutely heavenly. What is the best way to store them?

    • Hi Jessy, They keep well in an airtight container at room temperature for about a week.

  • 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 ?

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

  • 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
    • 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.

  • 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.

    • I had the same result but think I will try beating the egg whites longer next time. They taste really good!

  • Absolutely fantastic!

  • 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
    • 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!!

  • 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!

      • You can also use coconut oil if you don’t have vegetable shortening.

  • 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!

  • 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!

  • 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!

  • 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?

    • 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.)

      • 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!

    • So glad you enjoyed them Kathrine- what a “sweet” way to honor your father!

  • These are godly. I see myself making these over and over. Thanks you!

  • These were the hit of the cookie exchange. Thank you for sharing.

  • Can you freeze them?

    • Definitely!

  • 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.

  • 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.

  • 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.

    • 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.

  • 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.

  • 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…

    • 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.

  • Is it 5 & 1/3 cups shredded coconut, or 5/3 cups?

    • 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!

  • 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!

    • 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!

  • ***** 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
    • 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!

  • Can I freeze these?

  • 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

  • Easy and delicious recipe that turns out perfect every time!

  • 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!

  • Do you think it would work to make these as thumbprint macaroons and put caramel in the middle?

    • 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.

  • 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

  • Can you freeze macaroons after baking?

    • Guess I saw the answer to that . thanks

    • Sure Betty, these freeze nicely!

  • 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.

  • 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 🙂

  • 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.

  • Is it 5 and 1/3 cups or 5 – 1/3 cups…?

    • Hi Bev, It’s 5 cups plus 1/3 cup.

  • 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!!

  • 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?

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

      • I’ve made these a few times now–once for me, and once to mail to my sister-in-law, who also loves coconut. DELICIOUS! I’d like to try them with white chocolate and sprinkles for Valntine’s Day or Easter. Thanks, Jenn!

        • — Kathy on April 12, 2019
        • Reply
    • Did you beat the eggs enough? I have had the same problem when I didn’t beat the eggs enough.

  • Can you make these ahead of time and freeze them?

    • Yes, they freeze nicely!

  • 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!

  • This recipe gave me great macaroons; great texture and flavor!

  • 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

  • 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
    • Reply
    • Hi Jacquie, While it sounds like a nice idea, I don’t think it would work well– sorry!

  • I made this tonight, love it.

  • This recipe is a winner, easy, tasty and my family love them. Thanks!

  • 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.

  • 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

    • Hi Elif, So glad your boyfriend enjoyed these! Coconut is naturally sticking, so these really shouldn’t fall apart.

  • Can these be frozen?

    • Yes, they freeze nicely!

  • 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?

    • The macaroons get baked at 325°F. Hope you enjoy!

  • 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. 🙂

    • Yep! Hope everyone enjoys them.

  • Ever use unsweetened coconut ?

    • 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.

  • 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! 🙂

    • 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)!

  • 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.

  • 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!

  • 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 !

    • 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!

  • Can you use unsweetened coconut?

    • 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!

  • 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?

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

  • Can I use carton egg whites?

    • — Nancy Caldwell
    • Reply
    • Hi Nancy, for the best results when baking I recommend the real egg (whites)– sorry!

  • 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!

    • 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!

  • Has anyone ever tried this with coconut milk? My husband can’t have dairy.

  • What temperature do you bake the macaroon cookies?

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

  • 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!

    • 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?

      • 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 !

        • 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?

          • Can these macaroons be frozen with the chocolate or should I freeze them and dip them when they defrost?

            • — Diane Goldsmith
          • Hi Diane, you can freeze them with the chocolate. Enjoy!

            • — Jenn
  • Thank you for this easy and super delicious recipe

  • 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! 🙂

    • 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?

    • Hi, the same happened with mine, but I used unsweetened coconut. Was that the problem?

      • Hi Zsuzsa, I suspect it was the unsweetened coconut as it has drier texture than sweetened.

  • 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
    • 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.

  • Are these gluten free?

  • 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!

    • 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!

  • 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!

  • Has anyone tried making these with unsweetened coconut? The combination of sweetened condense milk and sweetened coconut sounds like overkill…

    • 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.

  • What can you use as an alternative to parchment paper?

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

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

  • 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.

  • 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

    • 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!

  • 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
    • Reply
    • Yes, they are gluten-free. So glad you enjoyed them!

  • Amazing!! Big hit for Easter.

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

  • 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!

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

  • 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!

  • 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 *****

  • Made these at Christmas. Easy and very good!

  • 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!

      • 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,

  • 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!!

    • Unfortunately Diana, I’m not sure of a good substitute for egg whites and I think the recipe really needs them– sorry!

    • 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.

  • 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
    • 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

    • 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.

  • 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.

  • 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.

  • 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.

    • 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.

  • 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!

  • 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.

    • 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!

  • 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!!

  • 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!)

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

    • Yes Diana, they freeze nicely.

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

  • I know better and was distracted. I used the whole can of condensed milk and I know it will run. Can it be salvaged?

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

    • 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
      • Reply
  • Can you use Coconut Cream/ Creme of Coconut as a Substitute for Sweetened condensed milk?

  • 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

  • In terms of “cups” for this recipe, how many cups of coconut and condensed milk. Thank you

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

  • 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…

  • Could you make this recipe into bars by spreading it into a 13×9 pan?

  • Hi: At what temperature should I bake the macaroons?

    Thanks!

  • 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.

    • Hi Kelly, Thanks for the suggestion. We just updated it. Hope you enjoy them!

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

  • 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!

    • 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.

  • 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.

  • 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.

  • Your picture shows fine sea salt being used, do you recommend this instead of kosher salt?

    • Yes, I think either fine sea salt or regular/table salt would work best here.

  • 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?

    • 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!

  • 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!!!!

    • 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.

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

        • 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.

  • 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!

  • 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!

  • 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!

  • 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?

    • 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.

  • 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.

    • Hi Caitlin, Did you by chance use evaporated milk instead of sweetened condensed milk by mistake?

    • this happened to me too 🙁

  • 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!

  • 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.

    • 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.

    • 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?

  • 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!

  • 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.

  • 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!

  • 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 :`)

  • how much is 7/8 …I have never seen this before

    • — Katherine Royce
    • 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).

  • Can you use desiccated coconut for macaroons

    • Hi Margaret, I’d stick with the sweetened coconut if possible. You’ll get a better result with it.

  • 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.

    • 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.

      • 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.

        • So funny!

  • 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.

  • 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!

    • Yes Paulette, you could add about 1/4 cup of almonds. Let me know how they turn out!

  • 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!

  • How long will they keep in the freezer?

    • Doreen, I think they would be fine for up to about 3 months.

  • How much is 7/8 of a can? Just a little less than the whole can??

    • 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!

      • Are you measuring by weight??

        • Angela, Are you referring to a particular ingredient?

  • 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…

    • I’m not certain why that would happen if you used parchment paper. Did you use sweetened coconut?

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

  • Great

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

    • Definitely!

  • How many cookies will
    One recipe yield?

    • Hi Gina, the recipe makes about 26 macaroons.

  • Can you freeze the macaroons

    • Yes Shirley, you can definitely freeze them!

  • 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

  • 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

    • Thank you, Twyla! It has been corrected.

  • 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!

  • Wondering if I can make the mixture the night before and refrigerate?

    • Ilynn, I wouldn’t recommend it. I think the egg whites would get watery. Sorry!

      • 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!!!

  • 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)?

  • 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!

    • 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!

    • How long did you soak the unsweetened coconut in the condensed milk?

  • Would it be okay to prepare the mixture ahead of time, refrigerate, and bake the next day?

    • I wouldn’t recommend it Ilynn. I think the egg whites will get watery. Sorry!

  • Can I freeze these macaroons without losing quality?

    • Definitely!

  • These look perfect for the holidays! Will they freeze if made and baked ahead of time?

    • Yes Sue, they freeze well. Enjoy!

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

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

  • Please give this coconut macaroons receipe in GMs too as we do not use once measurements in India. Will really appreciate it. Rgds

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

  • 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!

    • I’d love to see some pics if possible.

      • Peter, if you take a peek at the top of the recipe, you’ll see a picture of the finished macaroons :).

  • 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!

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

    • try quartered red and green coloured candied cherries. just press a piece in top before you bake they look pretty.

  • 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!!

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

  • 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!

    • Oh no! Happy to help troubleshoot. Did you make any substitutions?

      • 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.

    • Could you have used evaporated milk instead of the condensed milk? I’ve done that before and it makes a BIG difference!

  • 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
    • Reply
  • Love the Coconut Macaroons just the best

    • — Gordon Stanley
    • 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.

    • Hi Myrna, Sounds like you’re on a roll! Hope you continue to enjoy the recipes 🙂

  • 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.

    • Thanks, Jacqueline! They keep well in an airtight container for about a week.

  • Can you use egg whites from a carton for the coconut macaroons?

    • Hi Jane, I don’t recommend egg whites from a carton for baking. Sorry!

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

    • Hi Diane, Yes they freeze well.

  • 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

    • Hi Lenore, I would order the Baker’s brand online. Unfortunately, there’s no good substitute.

    • 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.

  • 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!

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

    Not one cookie was spared.

    Thanks for the terrific recipe.

    • Did you add the chocolate to these?

      • Hi Angela, I didn’t add chocolate to the mix for the macaroons, but I did dip them in chocolate.

  • 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?

    • Hi Michayla, It really depends on the recipe you are using. Have you tried this one?

  • 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.

  • 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 ??

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

      • 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!

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

  • 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 🙂

  • 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.

  • These were excellent!

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

  • 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.

  • 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.

  • 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.

  • 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?

    • Hi Shruthi, Did you line the pan with parchment paper? Did you use sweetened coconut?

      • Yes and Yes

        • I think it might be that I folded the egg whites in too thoroughly.

  • 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!

  • How many macaroons does the recipe yield? Also, can bananas be substituted for eggs?

    • Hi Su, Makes 26 macaroons. Unfortunately, I don’t think bananas will work.

  • can these be frozen?

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

  • 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.

  • 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.

  • 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!

  • Can I use unsweetened coconut for this receipe

    • Sorry, Sneha, unsweetened coconut won’t work here.

  • 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
    • 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!

  • 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!

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

      • — Vicki Frederick
      • 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

    • 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.

  • 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.

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

  • 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!

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

  • 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.

    • Yes, the recipe calls for sweetened flaked coconut — that makes a difference. Hope you’ll try again.

  • Hi there,

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

    Thank you!

    • Hi Simran, Just cut everything in half — no other adjustments necessary. Hope they turn out!

  • 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

    • 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.

  • 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!!

    • 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).

  • 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?

    • Hi Kris, They should be fine.

  • 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?

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

  • 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

    • 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!

  • 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.

    • Hi Julia, I think a few hours would be fine.

      • 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!

  • 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.

    • Hi Diane, I think it will work, although the texture will be different.

  • 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!

  • 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.

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

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

  • Do the baking sheets need to be greased?

    • Hi Isabelle, I prefer to line them with parchment paper.

  • 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 🙂

  • 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
    • Reply
    • Hi Becca, Store them in an airtight container at room temperature — they keep well 🙂

  • 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.

  • 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.

    • Hi Sandy, They keep about a week. Enjoy!

  • 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?

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

      • Thank you so much for the quick reply! Making them tomorrow!

        • 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!

          • Hi Carol, Are you using sweetened or unsweetened flaked coconut?

            • — Jenn
          • 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
  • 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!!

  • 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!

  • 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
    • 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

    • Hi Nargess, Sorry, the recipe won’t work with unsweetened coconut.

  • 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.

    • Do these cookies turn out soft or hard?

      • They are soft.

  • 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!

  • 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
    • 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.

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

  • 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.

    • 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
      • Reply
      • Hi Melissa, Yes, that will be fine.

  • 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.

    • Hi Christina, I think that’d be fine.

  • 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!!!

  • 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
    • 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
    • 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!

  • 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?

    • Hi Chrissy, What kind of chocolate are you using?

      • 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.

        • 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.

      • 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!!

        • 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.

  • 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!

  • 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!

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

  • 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!

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

  • “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!

    • 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.

  • 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?

    • Hi Dwana, Good question. 8 ounces of water equals one cup; sweetened condensed milk is heavier than water.

  • If baking in convection oven bake only 12 minutes.

  • 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.

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

    • — Rhonda mohammadi
    • 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.

  • 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.

    • 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!

      • Homemade Lemon Curd is a great use of egg yolks.

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

  • Love these coconut macaroons!

  • 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!)

  • Can the coconut macaroons be frozen?

    • Hi Linda, Yes, they can be frozen. Enjoy!

    • Yes, they can.

  • 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!

    • 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.

  • 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!

  • Can you freeze these?

    • — Rochelle Shugrue
    • Reply
    • Hi Rochelle, Yes they freeze well.

  • 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.

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

  • How should the macaroon cookies be store and how long will they stay fresh?

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

      • Great. Thank you for your response.

        • — Cheryl Casciani
        • Reply
      • Can I use liquid egg whites instead of regular eggs? And could coconut milk replace the SC milk?

        • Hi Anna, I think the liquid egg whites will work but not the coconut milk (it is a different consistency and not sweet enough).

      • To make ahead, should I store on counter or fridge? Thanks!

        • Hi Marcie, You can refrigerate them but be sure to bring to room temp before serving.

  • 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!

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