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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. 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.
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
- Grandma Annie’s Chocolate Chip Mandel Bread
- Chocolate Chip Meringue Cookies
- Sufganiyot (Israeli Donuts)
Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.
- 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)
- 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.
- 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.
These macarons look amazing! I’m all about quick desserts like this, and my family loves macarons, so I will definitely be trying this. Thank you!
OH MY GOSH!!!! I made 3 other recipes before I discovered this one. But these are over the top. I just hope they make it to the dessert table at Christmas. Instead of dipping in chocolate I put a Hershey kiss in the middle while they were hot out of the oven, and pushed down. Then while still hot took a small spoon and flattened the chocolate on the top so they would pack easier. (One tray I put back in the oven for a minute or so with the chocolate kiss on them so the chocolate would melt easier when pushing them down with the spoon.) Thank you!
Made a batch and this recipe is definitely a keeper. So easy to make and absolutely delicious!
I took these to a cookie exchange yesterday. They were perfect and everyone loved them. They were soft and chewey in the middle but a little crispy on the outside. I will definitely make these again. The recipe was also easy to follow and not too time consuming.
This recipe was a fail for me. Taste good but sticked To the pan, and deflated once out the oven
I’ve made these before with good results but this time they really spread. Why?
Hi Susan, Sorry you had a problem this time around! If the macaroons spread a lot, it’s probably because the egg whites weren’t stiff enough this time around. Make sure you beat them to a stiff peak. Hope that helps!
Hi there. I do not have any sweetened condensed milk. Could I use coconut milk or coconut cream for a substitute? Snowing out and don’t want to head to the store in the storm. Thank you.
Hi Melissa, 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.) Keep in mind that cream of coconut is not the same as coconut cream. Just a disclaimer that I haven’t tried it; I’d love to hear how it turns out if you do! If you want a proven recipe that doesn’t require sweetened condensed milk, you could try this one by Alice Medrich – I’ve made them and they’re really good.
Have made many times and they are delicious! I always dip them in chocolate, it takes them up a notch!
Absolutely PERFECT macaroons.
It was a messy process and I did add an extra 2T of condensed milk because it just wasn’t sticking together well and used my mixer to mix it well and that really helped. I used the cookie scoop but had to use my hands to press the coconut mixture firmly…like when measuring brown sugar….or the minute I released it on my parchment the coconut went everywhere. I use really good baking sheets with parchment and still turned my oven down to 315 degrees and cooked for exactly 23min. and they were picture perfect. Iam freezing them for Christmas so I will do a chocolate drizzle once thawed.
Would I be able to use bittersweet chocolate?… I’m thinking a richer chocolate taste might be flattering to the sweet coconut
These are BY FAR the best Coconut Macaroons I’ve made! Thank you SO much for the recipe!
I just made these and they are delicious!! I did it without the chocolate because my plan is to freeze them until I serve on Christmas Eve.
How long will it take for them to thaw at room temp from the freezer that day? I saw your note to take them out of the container to thaw.
Glad you like them! I’d guesstimate it would take an hour or two to thaw.
Made exactly as written. Turned out perfect and delicious!
3rd time making these. They are so tasty but I usually cook them too dark. I think my oven is wonky or something. So this time I used a wire rack on top of a cookie sheet and the parch paper. Nailed it this time!!! The only issue I have is the urge to eat them all up before others get to them lolol.
I’m going to ask you the measurements of flaked coconut in gram?
Hi Rahil, You’ll need a 397-gram bag. And 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!
Twice I’ve tried this recipe. Both times they became a runny mess. I followed the recipe exactly. Stiff peaks, exact measurements, good ingredients and bith times they failed.
Hi Sandy, I’m sorry you’ve had a problem with these (twice!)! Are you certain that you’re using 7/8 cup (¾ cup plus 2 tablespoons) of sweetened condensed milk?
After making these several times, I measured out 7/8 of a cup of the condensed milk then measured out what was left in the 14 oz can. It was 1/4 of a cup. Now when I make these I won’t have to dirty a measuring cup and spoon.
Made these exact to the recipe, even a little less milk and they ran horribly! Not sure how to salvage for the event tomorrow 🙁 Should have just followed the recipe on the back of the bakers coconut bag.
Just finished baking these – followed the recipe exactly and they came out perfectly – my oven is very accurate(use a thermometer to make sure). Took 24 minutes – turned every four minutes. Still need to do the chocolate dipping, but that will be fun and the finishing touch.
Great recipe –
Just made these turned out very well and taste great. When I was in the the store this morning, I noticed the Eagle brand condensed milk now comes in an easy pour container. I didn’t buy as I worried it might not be the exact consistency but maybe someone else will try and report back. Thanks for the recipe.
Imagine living in a world where people who don’t know how to bake look for a recipe to bake and then criticize the creator when it doesn’t turn out correctly. Haha
These turned out perfectly! I followed the recipe exactly and took a few hints on baking time from the comments (I kept an eye on the baking and turned down the heat a bit towards the end.) PERFECTION! Only issue is they didn’t last long and I’ll be making more sooner than I thought. Thank you!
This recipe is the very best one for the macaroons! Just using 7/8ths of a cup instead of the whole 14 oz can of sweetened condensed milk , makes such a difference. Thank you Jen!!
this recipe works with desiccated coconut, but be sure to add less since it’s packed tighter than shreds or flakes (i made the mistake of adding the same weight and the macaroons turned out too dry). also, i used unsweetened coconut and i added some sugar into the egg whites while whipping them up as if making a meringue and it worked well. thanks for this recipe 🙂
Reading these negative comments baffle me
These turned out delicious & perfect—I’m no Baker either
Just made another batch to send to my 89 year old father who loves Macaroons.
Thank you for sharing
It looks like some people have tried this recipe using unsweetened coconut flakes. Should I add a little sugar to ensure they’re sweet enough?
Hi Michelle, Unfortunately, unsweetened coconut flakes won’t work here but this recipe calls for it. I’ve tried them and they are delicious. Hope that helps!
I made this recipe and they were burned black on the bottom. However I had to use tin foil since I didn’t have parchment paper. But I think if I had taken them out at like 15mins that would have been good. On a good note, I ate the top part that didn’t burn, Delicious! Thanks for the recipe! With some adjustment to my oven the next ones will be great! I’ll update when I try again.
Sorry to hear the bottoms burnt but that you enjoyed them nevertheless! Was your oven rack in the center position? If so, the next time you make these, I’d nest your baking sheet inside another one. That will provide a bit more insulation on the bottom.
Ok I just made them but also just saw ur comment. I wish I’d looked before lol. So they still came out a bit too dark at 20 mins but again really good! Next time I’ll def do as you said with the cookie sheets. I have to say this is the best recipe for these I’ve gotten. You can just about ball them up before cooking. Just right!
Is there a typo on the recipe? I commented when I made my first batch. Followed the recipe precisely. Macaroons were burned black on the bottom. (Yes, I used parchment paper.) Tried a second batch, reduced the cooking time by 8 minutes. Still burned black on the bottom. ???
Hi Carol, I’m sorry that you’ve had a problem with these twice! Are you baking them on the center rack in your oven? If so, if you want to give these another try, I’d nest your baking sheet in another baking sheet right underneath. That will help insulate the bottoms of the macaroons a bit. Please let me know if I can help in any other way.
Okay, here’s my second comment on this recipe. I wrote the first one while the macaroons were still in the oven thinking ‘what could go wrong?’ My oven was set a 325 and I left them in for 25 minutes both as specified in the recipe. They are burned black on the bottom.
I do not like waste. I expected to have 2 egg yolks to try to use in another recipe, but the measurement for the condensed milk did not work out at all. My grocery store (Stop & Shop) sells sweetened condensed milk in one size – 14 oz. One can did not measure 3/4 of a cup, let along the 2 extra tablespoons. I would have had to open a second can to have the amount the recipe called for. Then, what do I do with a large amount of left over condensed milk? Not enough for another recipe.
Carol, the majority of the people who have commented have done just fine with the recipe, over 500 in fact so it’s not Jenn’s instructions or the measurements, you’re doing something wrong. Also be a little more kinder to people. Have a blessed day
Carol, you keep saying “condensed milk” but the recipe is for sweetened condensed milk which is a completely different product. A can of SWEETENED condensed milk absolutely will measure out 3/4 of a cup plus 2 tablespoons. You can use the leftover sweetened condensed milk to make a great iced coffee – just whirl cold strong coffee with the leftover sweetened condensed milk and a couple of ice cubes and pour into a tall glass…delicious!
If a cup equals 8 ounces how would a can that is 14 ounces not measure 3/4 of a cup?
I made these for a Passover seder we attended. They were an absolute hit. When I brought the tray into the house, everyone commented that they were beautiful. And when tasted, we all agreed that they were the best macaroons any of us had tasted. Thanks so much sharing for this recipe. I am sure that I will make them again for Passover and many special occasions.
(note: I followed the recipe and instructions. No modifications.)
I did a combination of this recipe and the one from King Arthur and it was great! The KA one has more coconut and more sweetened condensed milk (my brain could not deal with 7/8 of a can) but it does not beat the egg whites, which I think is critical to any good macaroon. I also used a mix of UNsweetened shredded and flake coconut because it was what I had and I really liked the texture and sweetness level. I do not think they needed more sugar. Definitely would recommend!
I made these for a spring holiday party for my daughter’s workplace. I made these macaroons, levains style chocolate chip cookies with cadbury mini eggs, and peep chocolate cupcakes with peanutbutter frosting. While everything was devoured, these macaroons were the hands-down favorites. I followed Jenn’s recipe exactly and they came out perfectly. Used a #30 scoop (~1oz) and it yielded 22 macaroons. I also dipped the bottoms in chocolate and drizzled some across the tops. Only change for me would be to use 8oz chocolate, as it was sparse towards the end and I did open a additional bar.
I made these for Passover and they were soupy. They have a strange flavor of not coconut it tastes more like the sweetened condensed milk than anything. I thought I’d try a different recipe this year. I will not make this again. I am a good baker and can make anything. I did everything correctly in the recipe folded the stiff peaked egg whites etc. I wish these worked out but …
Hi Betsy, I’m sorry these didn’t work out for you! Did you, by any chance, use the whole can of sweetened condensed milk?
The first time I’ve made this macaroons and they were absolutely perfect. I’ve used unsweetened shredded coconut and I thought they were perfectly sweet. Do you think I can add some lemon juice and zest to make them lemon flavored?
So glad you enjoyed these! I wouldn’t add lemon juice as you don’t want to introduce any more liquid to the recipe, but adding some lemon zest would be perfectly fine!
I’ve made these a few times in the past and they were always delicious.
Today, for no particular reason, the mixture was very wet and “gloppy”. I refrigerated the macaroons for about 20 minutes before baking: they’ve turned out beautifully.
made ur macaroons. Egg whites instead of helping adhere the coconut to form a stable shape I’m guessing, mixed with the condensed milk and oozed out forming a puddle around and beneath each cookie which had a texture of very soft tar and when attempting to pick up a cookie the coconut crumbled tho i measured correctly the (dough) was way tod loose, near watery????? BUT they tasted GREAT.
Hi Terry, Sorry you had a problem with these! Based on what you’ve described, it’s likely that the egg whites weren’t stiff enough. Make sure you beat them to a stiff peak. Hope that helps!
Beautiful, and TASTY! I used the recipe exactly as written. Having read previous reviews, I made sure to beat the egg whites until they were stiff, and they held their shape beautifully. Thank you for this gf treat idea.
Should I chill the batter before baking? Also, do you have to bake 2 cookie sheets together or can I bake one at a time?
Hi Chris, you don’t need to chill the batter and if you’d prefer to bake them one at a time, that’s fine. 🙂
Love these coconut macaroons! This is at least the fourth time I’ve made them, may even have doubled the recipe once. 😉 Such a treat. Years ago, we could get coconut macaroons at a little shop, but they stopped offering them. Came across this recipe, and tried them. Perfection! Who knew something so good could be so simple! Thank you, Jenn for sharing great this recipe!
I am surprised by the negative reviews of this recipe. I’ve made these about 30 times in the last 5yrs. I’ve never had any troubles from the very first time. Maybe a US Customary units issue? The recipe is straightforward and detailed. From reviews, it seems the egg whites and condensed milk must be the biggest problem. The 7/8c measure is awkward, but it is a volume measurement (7ozs), not to be confused with the can-denoted weight (14ozs weight does not equal to 14ozs volume). Using 7ozs (7/8c) milk leaves about 1/4 of the milk remaining in the can. If you use the whole can, it will be too much liquid.
BTW, the cookies that come out of this recipe are just awesome. They are universal hit wherever I take them. The fact that they gluten-free is an extra bonus! I have used many of Jenn’s recipes and haven’t been disappointed to date. Carry on.
First time I made these they came out perfectly. Second time was a total disaster. Same brand of ingredients each time. When I folded the stiff egg whites into the coconut mix it turned into a very liquid mess. What did I do wrong?
(I was at the end of a large bottle of Vanilla Extract, so it would have been quite old. Would that do it? ) Thanks.
Hi Wanda, I’m sorry you had a problem with these this time around! It’s a bit of a head-scratcher. I don’t think the vanilla extract would have caused a problem. Is there any chance you could have overbeat the egg whites (although I’m not sure that would cause what you’ve described).
😫😫totally flattened and spread out didn’t hold their shape, maybe too humid today
Hi Betty, Sorry you had a problem with these! If they came out flat, it’s likely that the egg whites weren’t stiff enough. Make sure you beat them to stiff peaks.
I didn’t use the chocolate, but added the maraschino cherry for color even though it’s not Christmas! They were as delicious as ever. Perfect recipe
The shopping list is easier to make if you give an estimate as to how many CANS of condensed milk are needed
Hi Sarah, Assuming you buy a 14-ounce can (which is what my store sells), you’ll need less than 1 can of sweetened condensed milk.
The recipe is clear you only need ONE can.
A can is 14oz size.
You just measure out 3/4 cup PLUS 2 Tablespoons.
That is the exact amount in the recipe. 7/8c.
Total time for me 3 hours. Was really good. Chocolate made them better.
In order for the egg whites to form stiff peaks, they need to be at room temperature before you whip them. So leave your eggs out for a little while before you make the recipe
Is it possible to create this recipe using unsweetened condensed milk?
Hi, I don’t believe there’s such a thing as unsweetened condensed milk. Are you referring to evaporated milk? If so, unfortunately, that won’t work here. Sorry!
I made these macaroons and they turned out amazing. Golden on the outside, and chewy on the inside. My cooking pans were dark, so I baked the cookies at 300 degrees for 22 minutes.
Delicious. Thank You
I just saw that my condensed milk has palm oil in it? Is that ok?
Hi Emily, I’ve never used sweetened condensed milk with palm oil so I can’t say for sure — I’m sorry! Please LMK how they turn out if you try it.
The worst macaroon recipe I have ever tried. They are dry and brittle and tasteless. Had problems even keeping the macaroons together while sheeting and baking… they kept falling apart. Recipe definitely needs more liquid to hold them together and more sweetness.
Love this blog! Great tasting, easy to follow recipes! I made these macaroons, only thing I switched with 1 tsp of almond extract in replace of the vanilla, so delicious! I think I preferred the plain versus the chocolate dipped! Thank you
My first time and it was a success.
I appreciate the use of less than a whole can of condensed milk and the tip to use parchment paper (not wax). I have a smaller oven, so I ended up cooking for only 20 mins. They were brown instead of golden, but still delicious. I personally prefer my desserts less sweet, so I will probably try the other recipe that uses unsweetened coconut.