Coconut Macaroons

Tested & Perfected Recipes
Coconut Macaroons

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

coconut macaroons

As a coconut lover, I’ve tried dozens of recipes for coconut macaroons recipes over the years — be it for the holidays or for friends who eat gluten-free. These are my favorite. Chewy and moist on the inside, crisp and golden on the outside, they’re delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days, making them the perfect treat to bake ahead or give away during the holidays.

What You’ll Need To Make Coconut Macaroons

how to make coconut macaroons

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

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

How To Make Coconut Macaroons

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

how to make coconut macaroons

Mix until well combined.

how to make coconut macaroons

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

how to make coconut macaroons

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

how to make coconut macaroons

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

how to make coconut macaroons

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.

how to make coconut macaroons

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

how to make coconut macaroons

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

how to make coconut macaroons

If you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.

how to make coconut macaroons

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

coconut macaroons

Wondering with to do with those leftover egg yolks? Check out these recipes: Chocolate Cream Pie, Coconut Dream Pie, Millionaire’s Shortbread, Molten Chocolate Cakes, Tres Leches Cake, Rugelach, Banana Pudding Parfaits and Rum Cake

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Coconut Macaroons

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

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

Ingredients

  • 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
  • 7/8 cup sweetened condensed milk (see note below on measurement)
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  6. Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
  7. Note: 7/8 cup = 3/4 cup plus 2 tablespoons
  8. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  9. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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

  • Great cookies made them a number of times. This time I put a small almond in the center came out great. Taste like almond joy cookies.

    • — Dawn on July 18, 2021
    • Reply
  • And for any asking.. I used exactly 3/4 C. plus two Tbsp. Of the sweetened condensed milk, my egg whites were at a perfect peak and folded in not mixed with a mixer. Cooked at 325 for 20-22 minutes. I know how to follow a basic recipe.

    • — Cont. from Jesse on July 13, 2021
    • Reply
  • No, no, no! Worst recipe ever! If you want a sticky gooey mess follow this recipe. I have been baking for 30+ years and everything in me knew the amount of sweetened milk was way too much (although author believes it makes the difference). I have always made my macaroons with sugar, not sure why I didn’t do it again. I use a Silpat, for those not aware of this, it’s an extremely durable nonstick insert for baking. This has worked for me for years, until now. To ensure it didn’t stick I even added a bit of cooking spray. These were all thrown away after they were finished. I could not salvage any! They were stuck to the Silpat, then stuck on cooling rack. They were like hot taffy! Beware! Don’t make these last minute if needed for an event as I did. Had to go to the store and buy four boxes of macaroons. Lesson learned.

    • — Jesse Konner on July 13, 2021
    • Reply
  • I’ve made this recipe over and over and it’s the BEST. I couldn’t locate the Bakers Angel Flake at one point I went with a different brand. They did not turn out. Follow this recipe exactly and they will be the best cookie you’ve ever made.

    • — MaryKay on July 10, 2021
    • Reply
  • Thank you for the great recipe!
    I read some reviews who said their macaroons came out flat and my advice is to really mix the egg whites for a while About 10-15 min. But also if the egg whites are “fluffy” while beating and are not becoming stiff, the macaroons will also fall flat. I had that before and didn’t think it would make a difference but it has. I started over when making this batch because half way while beating , I noticed the egg whites were not as stiff as needed. Second batch of egg whites were more stiff and the macaroons came out peaked and not flat. Hope that helps someone.

    • — Angie on July 2, 2021
    • Reply
  • Macaroons are simple & scrumptious beings, containing just a handful of cheap and delicious ingredients, so it’s hard to get a macaroon recipe wrong. I had high hopes for this recipe because it claims to have “perfected” and improved on the more common recipes out there, which tend to use a full tin of condensed milk. The chef explains their reduction of condensed milk was in order to avoid a pool of moisture forming around the cookies while they’re in the oven. Their logic for this seemed sensible, and I’d never made macaroons before, so I trusted the recipe and went by the metric conversion of the measurements provided. As I was preparing the dough, however, it quickly became apparent that the recipe is colossally wrong: 2 parts coconut to 1 part condensed milk (which is approx. what this recipe calls for) is simply too dry, and even though I’d never made these before, I knew there was no way that texture could be right. I went by instinct and gradually poured in nearly the whole tin of condensed milk; if I’d been more confident, I would have used the whole tin and the macaroons would have turned out even better. They turned out fine in the end, but only because I defied the recipe and because I added one further step before baking: I rested my batter. I believe this is where the author of the recipe must have gone wrong and why the classic recipes out there didn’t work for them. From my experience with baking similar styles of recipe (like Italian amaretti), I can say that resting your batter is non-negotiable with ingredients like this. The coconut is literally dried to oblivion (we don’t call it desiccated for nothing); it needs a chance to absorb the moisture of the milk and the lovely vanilla flavour, otherwise the cookies will almost certainly turn out chewy and drier than they should be. When the coconut has absorbed the moisture, not only will your macaroons hold their shape better but you will not have the pooling problem when baking. I think the author of the recipe just omitted this crucial step and thought they were making an improvement on the classic macaroon recipe by drying it out…whereas they just needed a better method. My advice: rest your batter in the fridge for at least an hour before baking. And follow a more classic recipe with a higher moisture content; this one is just wrong.

    • — Bobby on June 14, 2021
    • Reply
    • I should also add that the advice to bake these for 23-25 mins at 165C is…inexplicable? These are cookies! 11-13 mins is the maximum amount of time they should stay in the oven. Predictably, my first batch came out as little coconutty coals. So for the remaining batches I baked for 10 mins, then turned the tray around in the oven and baked for a further 2-3 mins. That worked out just fine.

      • — Bobby on June 14, 2021
      • Reply
  • How many macaroons does this recipe make? We remember how wonderful these cookies are! Thanks!

    • — Liz Pratt on May 11, 2021
    • Reply
    • Glad you like them! The recipe makes approximately 26 macaroons.

      • — Jenn on May 11, 2021
      • Reply
  • This recipe is for Americans and very patient Europeans, as the measures are in imperial only, with no metric conversion. I’m an impatient European so methinks I’ll try a different site for my recipes. Ciao!

    • — Charlie Johnson on May 1, 2021
    • Reply
    • Hi Charlie, The great majority of my recipes (including this one) include conversions to metric/weight measurements. 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. Hope that helps!

      • — Jenn on May 2, 2021
      • Reply
  • I have been making this recipe for years and it is always the biggest hit at the party! Thank you, thank you, thank you!!

    • — Kim S on April 30, 2021
    • Reply
  • If I Google what’s 14 oz it says 1.75 cups. And that’s what I used. But then I see in the reviews, you said it’s just over 5 cups. How did this not happen to anyone else?
    These did not turn out…

    • — Jessica on April 27, 2021
    • Reply
    • Hi Jessica, I’m sorry for any confusion regarding the amount of coconut needed for the macaroons. Fourteen (14) ounces is the weight, slightly less than one pound. The volume of the coconut is 5 1/3 cups. (If you take a look at the packaging on the bag in the picture of ingredients near the top of the page, they handle it in the same way.) Hope that clarifies!

      • — Jenn on April 27, 2021
      • Reply
      • The same thing happened to me, Jenn….twice! Maybe a quick side note would help avoid confusion in the future (like how you did for the condensed milk measurement). These are fantastic…when the recipe is followed properly! 🙂

        • — Diana on June 18, 2021
        • Reply
  • One of the easiest recipes I’ve ever made. The macaroons turned out looking and tasting like they were professionally made. A big hit with my friends.

    • — Niki on April 22, 2021
    • Reply
  • Chewy, sweet and hard to stop eating. Easy to put this together in no time and they’re great with a cup of coffee. I did not dip them in chocolate because the macaroons were great as is.

    • — Jeannine on April 21, 2021
    • Reply
  • AMAZING recipe!!! I was anxious about how difficult it would be, but it was so foolproof that they turned out fabulously! I got rave reviews from my family and in-laws. An easy yet sophisticated recipe, I highly recommend bakers of any caliber to try this amazing recipe. I’d give it 6 stars if I could!!!

    • — Zori on April 14, 2021
    • Reply
  • I made the macaroons for the first time as a sweet treat for Easter. They are so easy to make and sooooooo delicious! Better than any macaroons I have ever had. Everyone who had them, loved them! Thank you for sharing this recipe.

    • — MONA on April 7, 2021
    • Reply
  • For the love of Pete! I don’t get it. I couldn’t find one 14oz bag of coconut so I used two 7oz bags and followed the recipe to the letter. I had a ton of coconut and looking at the photos you provided, way more than you showed. Mine were DRY and not acceptable to bring to the Easter table. So disappointed! Not to mention the waste.

    • — LOUISE MOORE on April 3, 2021
    • Reply
    • I have no idea what you did wrong, but mine turned out perfectly. Make sure to follow the ingredients/instructions to a T, people!! Don’t blame the recipe!

      • — Kayla on April 14, 2021
      • Reply
    • Yes I followed the recipe to the letter…flat but chewy. The mixture was too wet… really disappointed ☹️. As a flat cookie they did taste good.

      • — Janet on May 7, 2021
      • Reply
  • These are delicious! When combined,
    I split the batch in half. I added 1/4 of a teaspoon of almond extract in addition to the vanilla to one, and a 1/4 of a teaspoon of orange extract to the other. Both were excellent with the chocolate!! Happy Easter!

    • — Joyce Wright on April 3, 2021
    • Reply
  • These macaroons are fabulous. I make them for Passover, for friends for Easter and just because its Friday. I also gave part of a batch to new neighbors this week – they were a hit. The only change I’ve made is to substitute almond extract because its my favorite.
    I have also discovered Ghirardelli Dark Chocolate Flavored Melting Wafers and they are terrific and they harden faster. Yes, I have also not been able to find Baker’s coconut for months, but the store brand works just fine.

    I have tried many of your recipes and every one has been a winner.

    • — Susan B on April 2, 2021
    • Reply
  • These macaroons are perfect – just the way I like them, especially when dipped in chocolate. They have gotten rave reviews from my friends; everyone loves them!

    • — Eileen on March 31, 2021
    • Reply
  • Made this for Passover dinner tonight delicious as every recipe is. Can I freeze them? I know that sounds crazy like just eat them, but going away in a couple of days and I’ve got too many left over. If not will just give them away

    • — Jenny on March 28, 2021
    • Reply
    • So glad you enjoyed them! And you can definitely freeze them — they freeze nicely. 🙂

      • — Jenn on March 29, 2021
      • Reply
  • Thank you for the guidance. I used a bag of coconut, a can of SCM (no measuring), pistachio and almond extracts and a grate of nutmeg and baked my larger cookies at 350 for 25 minutes. They turned out amazing. I do live nearly a mile high and have found that the higher temp works well for this type of macaroons.

    I’m thinking about adding dried cherries and lime zest in the next batch. Happy Baking!

    • — Lesley on March 25, 2021
    • Reply
  • I made these tonight to make sure they were just right for Easter. They are perfect, just as described.

    • — Juliet on March 25, 2021
    • Reply
  • HI. Has anyone converted this recipe to weights – it would easier to get the right amount of condensed milk.

    • — Cook from NJ on March 25, 2021
    • Reply
    • Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. 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. Hope you enjoy the macaroons if you make them!

      • — Jenn on March 25, 2021
      • Reply
  • Amazing recipe. Great with coffee. Thanks!

    • — Jan on March 20, 2021
    • Reply

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