Coconut Macaroons
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Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.
As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years, and these are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away. (Be sure not to confuse coconut macaroons with French macarons, which are delicate meringue-based sandwich cookies with a sweet filling.)
What You’ll Need 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. 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. 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.
Mix until well combined.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
Stiff peaks look like this when you lift the beaters out of the bowl.
Add the egg whites to the coconut mixture and fold until combined.
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.
Bake for about 25 minutes, until the bottoms and edges are deeply golden and the tops are lightly golden.
Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.
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.
Refrigerate for about 10 minutes, or until the chocolate is set. That’s all there is to it. Enjoy!
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.
You may also like
- Chocolate Toffee Matzo Crack
- Rugelach
- Grandma Annie’s Chocolate Chip Mandel Bread
- Chocolate Chip Meringue Cookies
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Coconut Macaroons
Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.
Ingredients
- 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
- ⅞ cup sweetened condensed milk (see note below on measurement)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
Instructions
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- 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.
- 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.
- 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.
- 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).
- Note: ⅞ cup = ¾ cup plus 2 tablespoons
- Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
- 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
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- 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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Hands down the best recipe I have ever gotten!!!! I’ve never made these before but they are my dads favorite so tried them and O.M.G!!! Kid you not, I come back to this page 4 times a year every year to make these cookies on every holiday!!!
Made these Macaroons and they sticked to my parchment then I read another recipe said to spray the parchment because they will stick
Hi Dottie, I’m sorry you had a problem with these sticking! Are you sure you used parchment and not wax paper?
Mine didn’t stick. Maybe your oven temperature wasn’t correct. Do you have an oven thermometer ?
After watching GBBS I wanted to find a recipe similar to Prue’s coconut macaroons, but in American measurements. In order to get Prue’s more cake-like macaroon I pulsed the coconut in a food processor for about 10 seconds and added 2-3 TB of white flour (Prue’s calls for rice flour, but white flour works just as well). I then substituted the tsp vanilla for 1/2 tsp almond extract, as I like the combination of almond and coconut flavors. They came out great!! I’ll try adding some chopped roasted almonds some time, and maybe chopped maraschino cherries another time. Great recipe!
Fantastic tips! I’ve got rice flour in my pantry (I use it in Shortbread) and I’m going to try your pulsing the coconut suggestion.
Help! Baker’s Angel coconut seems to be out everywhere. Even online. Is there another brand you can suggest? Thanks!
Hi Amy, I’ve heard that from a few other people. The only other brand I’ve used is my local store brand. Sorry I can’t be more helpful!
Baker’s Angel is just a brand. I purchased shredded coconut from my local bulk food store and it worked just perfect.
Unfortunately I must have not added the right amount of condensed milk or my egg whites needed more whipping as the macaroons turned out a bit runny. Not as pretty as yours.😢
Oh my… coconut macaroons are one of my favorite things in the whole wide world. Why I never looked for a recipe until now I have no clue. Thank goodness I stumbled upon this one! My daughter and I made these at Christmas. So easy, so perfect. Didn’t change a thing, didn’t need to. Perfection!!
I made these yesterday, and while they are delicious, I did experience some pooling at the base of my macaroons. I tried to research and troubleshoot, and one website suggested lowering the oven temp, but that didn’t help. Any suggestions? I followed the recipe exactly, so I’m not sure why they came out a little runny on the pan. Variance on egg whites? Maybe if I weighed in grams it would be better? Like I said, baked up great and I covered the pooling at the base in chocolate anyway, but I want to get them perfect!
Thank you! 🙂
Hi Rachel, A little pooling around the bottom is normal, but 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. Hope that helps!
Thank you so much! I’ll give it another try.
These coconut macaroons are simply DELICIOUS with and without the chocolate. I share them with my family, friends and neighbors ❤️
Thank you SOOO much Jenn 🥰
We made these last night and they came out perfect and look beautiful. Our only comment is they are a bit over the top sweet. Next time we are going to try unsweetened Coconut. What do you think?
Hi Don, I wouldn’t recommend using unsweetened coconut. Instead, you could try dipping them in bittersweet chocolate to temper the sweetness. Hope that helps!
Hi, my husband thought it’s a little too sweet for him. How can I reduce the sweetness? Less condensed milk? Please suggest.
Also, to boost the toasted coconut flavor, can I add some toasted coconut? Maybe that’ll reduce the sweetness too.
Hi Ria, I wouldn’t recommend that – sorry!
Hi Ria, sorry your husband found these too sweet. I wouldn’t reduce the sweetened condensed milk — Instead, you could try dipping them in bittersweet chocolate to temper the sweetness. Hope that helps!
I made them with unsweetened coconut (“Let’s do…organic” brand) and they turned out yummy. Definitely the saltiness came through more and it was less sweet than I would get at local bakeries. But it was very similar to the level of sweetness in coconut mochi.
These are one of my favorite recipes on this site. If I suddenly get a craving for a treat, I can have these ready in no time. Can you please suggest a different brand of Shredded coconut? I think everyone found this recipe because i cannot find Bakers Brand anywhere anymore. I live in northern California and stores haven’t had it for weeks. I’m on my last bag and getting nervous. Thank you for your time and recipes!
So glad you like these! I’m not familiar with any other name brands of the coconut. The only options I’ve ever seen are Bakers brand and store brands. Sorry I can’t be more helpful!
Hi Jenni~I couldn’t find the Bakers coconut brand either so I tried Kroger brand and they came out perfectly! So great in fact, I went back today for 2 more bags so I can make lots more! ❤️ Fred Meyer & QFC have this brand.
I’d been making the Ina Garten recipe for years which is very similar and I didn’t think could be improved upon, but Jenn’s little touches take them over the top! Not using the full can of condensed milk makes all the difference and means my macaroons no longer puddle and dipping them in chocolate… omg, amazing! Perfect recipe for Christmas, Easter, in fact, easy to make quickly any time of year because the ingredients can be kept on hand and they are also gluten-free, major win!
I keep making this coconut macaroons again and again because they are so good. I like to dip half of the macaroons in chocolate and the other half plain. They tastes great both ways. My daughter loves it too.
Hi Jenn,
I have made many of your recipes – Rustic Italian Bread – (baked a loaf today), Broccoli Salad with Bacon (last week), and Greek Shrimp with Feta (Sunday dinner) to name a few. Tonight, I made these yummy Coconut Macaroons. My husband said these are his new favorite! His birthday cake in two days – your French Apple Cake. Yes, I could go on and on. I love receiving and reading your emails. Many thanks. Debbie
These are awesome macaroons – using the slightly less amount of sweetened condensed milk (as recommended) is perfect. We followed the recipe and they came out moist on the inside and toasted just enough on the outside. Shared with neighbors and they were a huge hit.
I’ve been making these macaroons every year over the holidays, and they are always a big hit! They are easy to make and addictively delicious. The chocolate and coconut pairing is divine. And since they are naturally gluten free, it’s a great dessert to have for anyone on a gluten free or wheat free diet.
I’ve done comparisons everywhere we’ve travelled and these are hands-down the winners! That chef-y trick of a little less condensed milk is where Jenn shines as always. The combo of chewy texture and dark chocolate makes these a perfect end to dinner tucked next to a cup of coffee or a stand alone treat when you crave an elegant snack. And one recipe let’s you do both!
So delicious and easy! This is my go-to cookie recipe for an annual Cookie Exchange. One of my son’s requests these for his birthday instead of a cake! If you dip in chocolate, dark or semi-sweet is best to balance the sweetness of the cookie.
Can I leave out the eggs when making this.
Hi Rigal, Unfortunately, you really need the eggs here. Sorry!
My family gobbled these up fast. They are quick and simple with not too many ingredients. The only reason I did not give it 5 stars was the strong taste of the sweetened condensed milk which I did not care for. It did not bother the rest of the family. I would love a recipe that makes these without that ingredient or some substitute. Overall, great. The chocolate makes it even better. I ended up dipping them sideways because they were not sticking as well on the bottom. Same great taste.
Perfect recipe. This is my go to recipe for any cookie event! Gluten free, and almost candy-like, they’re a hit every time. I melt a teaspoon or two of Crisco in with the chocolate so it doesn’t break and fall off the cookie when bitten (little vintage trick I learned while helping a caterer 😋)
These macaroons are easy to make and delicious, perfect for the gluten free sweet tooth. I use 72% cacao chocolate chips for dipping, a wonderful addition to these tasty treats.
I have made these Macaroons many times and each time they get rave reviews. This is one of my favorite “Jenn” recipes. I usually melt baking chips for the chocolate and frequently drizzle some chocolate swirls on the top. They freeze well – and I’ve been known to eat them straight out of the freezer.
I make these macaroons every Christmas or when I have to whip up a dessert for a coconut loving friend. They are easy to make and are asolutely delicious and my Christmas cookie crowd look forward to receiving these each year.
Oh yes I made these! They are yummy and I highly recommend dipping them in chocolate.
For Christmas 2020 I decided to shake up my usual baking repertoire and try out some different recipes. I already had all the ingredients for this recipe so tried a batch. They were a huge hit in our household, so I froze some to send in gift packages … but they didn’t last long enough! I bought enough stuff for one more batch but ended up making 3 more batches because after the first shipments got rave reviews I had people asking when their box would arrive! I mentioned to my husband that a designated scoop for baking would be nice and on Christmas Day one of my gifts was a collection of 3 different sized scoops that I have now set aside strictly for baking purposes. The smallest is my preference for these macaroons and it makes the process even easier and faster. This recipe will remain in the Christmas goody rotation for some years to come.
These are outstanding!!!! They are simple to make and are always a hit. I am always asked for the recipe whenever I bring them to a gathering. I am sure to tell them about your website. Jenn you are always my go to site when looking for a recipe. Thanks so much!!!!!
These have to be one of my favorite treats… hands down. First of they are extremely easy to make. You can get an itch for a treat and have these in half an hour. I would definitely take the advice of which coconut to use as I’ve tried store brand and they don’t turn out as good as the Bakers brand. I like to melt some Nutella to dip them in. If you like coconut… you have to try this recipe!
These were a new addition to my Christmas baking this year. Definitely a must for coconut lovers!
Hands down the best dessert, even for those who don’t like desserts! It’s the perfect balance of sweetness from the condensed milk and tartness from the dipped chocolate (I like to use dark chocolate). They pack well for picnics and lunches too!
I used unsweetened coconuts to make the macaroons, because I prefer it. I followed the recipe with that one substitution, and the cookies were perfect in every way. I have made them with the chocolate and without. Simple to make with few ingredients. These a a big hit at my husband’s office, especially for folks who don’t want gluten.
These are delicious, the chocolate on the bottom gives the macaroon great balance. 5 star recipe.
This is my go-to recipe whether it is 4th of July or a Christmas Eve dinner! I have made these so many times my family calls them my “signature macaroons”! Sometimes I drizzle chocolate over the top too. My Aunt Judy, who passed last year was a perfectionist and wonderful cook. She always asked where I got my recipe….I’m sad I never got to share it with her.
Thank you!
Alison
Loved this recipe! Came out great and tasted amazing! Embarrassed to say they were gone within a couple of days.
Made 4 batches of these this winter. I love the texture. Super easy and look fancy. Keep them covered so they don’t dry out!
I have a lot of unsweetened coconut left over from a recipe and I’m wondering if this recipe can be tweaked to use the unsweetened coconut rather than the sweetened coconut.
Hi Marie, I wouldn’t recommend unsweetened coconut here. If you’d like to use it, I recommend this recipe instead. I’ve tried it and it’s good. Hope that helps!
Some recipes call for almond extract instead of vanilla. I purchased the almond extract ($5.00) not knowing I could use vanilla that I already had. Do you know the difference between using vanilla vs almond? Thank you
Hi Frank, the almond extract would just add a subtle almond flavor to the macaroons. Hope you enjoy if you make them!
I tried to print the recipe by clicking on the PRINT button but I could not go to the next step to print it. I printed recipes from other sites with no problem. Do I need to do something else to get it to print. Thank you
Hi Frank, I’m sorry to hear about the problems you’ve had printing – I haven’t gotten complaints from others about it and wasn’t able to duplicate the problem myself, so I suspect it may be specific to your computer. I would suggest going onto the blog using a different internet browser and try printing from there. Oftentimes, those annoying glitches can be resolved by using a different browser. Please let me know if I can help in any other way!
Hi Jenn! I made these macaroons and they are delicious! I had no pooling or spreading. Once cooled they had a crisp on the outside, chewy in the middle – they were perfect…until the next day. I cooled them completely and then stored them in a tin that lined with wax paper. I did not separate them. They were totally different cookies the next day with the texture being rubbery and soggy. It was like some cookie gremlin came in and made a switch. Any tips on what I can do to remedy the problem? Thank you!
Hi Debbie, Glad you like them! While these keep for about a week, if they’re sticky, instead of putting them in an airtight container. I would just leave them out at room temperature loosely covered with a kitchen towel. Hope that helps!
Another winner! I’ve also made a dairy free version by using condensed coconut milk and had the same great results. Thank you Jenn, you’re my go-to website for any new recipe.
hello … please i need to know the measurements of the coconut flakes in cups ,not in oz nor in grams , as i am not sure of the google converter .
Thank you
Hi Carina, You’ll need 5 and 1/3 cups of coconut. Enjoy!
This is a good recipe. The macaroons are tasty, and the directions are easy to follow and spot on.
Jennifer,
This recipe is ridiculous!! I made a batch and it was gone in one night! I made anther batch and had to hide them. So delicious and easy to make. This recipe should come with a warning. They are that good!
Hi all! Making these for the first time. Are two cookie sheets necessary, or can I use one larger one? Thanks,
Hi Mindy, It depends how big your cookie sheet is, but they don’t really spread so if you can fit them on, it should work.
I had the same problem with it spreading. I assumed I beat the whites long enough, but obviously not. They are shaped like little pith helmets, lol. I found a way to trim the brim off and leave the mound. Will dip in chocolate. Very sticky texture though. Any help appreciated. Merry Christmas everyone!
Awesome recipe, not too sweet!
Love every single recipe I have tried of yours Jenn….thank you! I want to make your coconut macaroons tomorrow and the forecast calls for rain….any idea if this will affect the outcome? Thanks for your time! ~Kimberly
Hi Kimberly, It shouldn’t be an issue here. Enjoy!
I have never made a macaroon before and these turned out phenomenal! The recipe was spot on with ingredients. We added a little extra chocolate for dipping. They taste wonderful, and this recipe will now be a holiday go to!
5* STARS BY MEME
This recipe is wonderful, beautiful and easy to fallow. Plus, only five (5) ingredients!. My only addition sometimes to the ingredients for little change and extra test, some orange zest. It’s also a great recipe for Jewish Holidays, Special celebrations or anytime of the year. YUM YUM!
Thank you Jennfor all your great recipes and a wonderful produced programs!
They ended up very runny. Was very disappointed
Did you make sure you got stiff peaks with your egg whites?
After reading the comments, I was careful to follow the recipe and they turned out just like the the pics. No issues with spreading. I was skeptical about folding the egg whites into such a firm concoction, but it worked out fine. Quite easy and tasty!
The tips such as how to set up the oven, rotate pans, use higher-quality chocolate, and measure 7/8 cup of condensed milk were really helpful in getting a good result the very first time. These macaroons truly are perfect. I’ve made them twice now. Everyone loved them.
Made your version for the first time and they are perfection! I did add some orange zest and used bittersweet chocolate for dipping, plus a little drizzle on top.
Was wondering if folks that had issues may have used extra large, vs. large egg white. Certainly the size difference can add extra, unnecessary moisture. Something to consider.
Once again, your recipe and blog are outstanding! Simply wonderful