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.Â
You may also like
- Chocolate Toffee Matzo Crack
- Rugelach
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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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Comments
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Hi Jenn,
Just baked them! They’re beautifully tall and look like yours. Can’t wait to try them! I trust they will be DELICIOUS! Thank you!
Have you ever substituted almond extract for any of the vanilla? If so, how much? I like the almond flavor a lot!
Hi Dina, You could replace 1/8 to 1/4 teaspoon of the vanilla with almond extract. I’d love to know how they turn out if you try it!
These are the perfect combination of sweet, salty, and chewy. This is a natural choice when a gluten free dessert is requested. In my opinion, the chocolate overpowers the delicate coconut flavor and is not needed. I did a small drizzle of melted chocolate on half of the cookies just in case my guests wanted some.
These are delicious and so easy to make!
I make these every year during the holidays. I just put a batch in the freezer after a little sampling for quality control 😉
A day or two ahead of serving, I dip them in the melted chocolate and drizzle a little across the top. They are so pretty on the cookie platter and everyone loves them!
This is the best recipe. Just follow exactly and they will be perfect!
One evening I decided to try another recipe that wasn’t yours. And of course the first one burned because I used the entire can of sweetened condense milk. Then I tried yours. Wow, what a difference!!! I will forever make yours. If I use Bakers Chocolate to dip the cookies I add some of the leftover condensed milk to take the bitterness from the unsweetened chocolate..
Thank You!!!!
They look delicious. I can’t wait to try it. Do you think I could add food coloring to make it look a little more Christmasy?
Sure – enjoy!
Can you freeze these before cooking and pop them in the oven when needed?
I haven’t tried it, but I think you could.
These macaroons are delicious. They were a big hit at the dessert table of our Canadian Thanksgiving dinner. Unfortunately for me, there were no leftovers.
Made this for a dinner party and it was an absolute hit – everyone was raving. Easy to make and outstanding flavor taste. Love your recipes!
Made this recipe exactly as written. Delicious. Best macaroons I have ever made
Hi what is the oven setting? Thankyou I am away to try this.
Hi Mu, the oven temperature is 325°F/165°C. Enjoy!
Can you use unsweetened flaked coconut?
Hi Callie, Unfortunately, unsweetened coconut flakes won’t work here. Sorry!
I used 1/3 amount of sweetened coconut and 2/3 unsweetened. It turned out beautifully. I love coconut macaroons but they are often too cloyingly sweet for me. This was perfect.
How much is 1 14-oz in grams please
Hi Mariam, it is the equivalent of 396 grams. Just keep in mind that you won’t use the entire can.
Holy cow. Now this is a top 10 cookie. Outstanding recipe. Easy, fast, chewy, absolutely delectable!
Delicious and perfect! Great recipe that is naturally gluten free and still amazing. Thank you 🙂
My grandson thinks I’m a genius because I make what he considers the most delicious cookie in the world, these lovely macaroons. I don’t add the chocolate because he and I are purists and don’t want anything to interfere with the coconut. He’s almost 11, a real foodie. When he’s a little older I’ll share this recipe with him, but when he finds out how easy it is he may no longer think I’m a genius. I follow the recipe exactly, particularly the part about measuring the sweetened condensed milk.
Hi, Does the mini icecream scoop hold a tablespoon, so a heaping tb spoon of batter would be the macaroon batter for each?
Hi Neema, my mini ice cream scoop holds 1-1/2 tablespoons. Because you’re using a heaping scoop, the macaroons are about 2 tablespoons give or take of batter. Hope you enjoy!
This is a LONG overdue 5 star review. Every single person I make this recipe for is wowed – lovers of coconut macaroons, people who don’t think they like coconut, they are a hit every single time. So much so that I make it every single family holiday in December. So damn good and a reason this blog has become one I return to often.
My favorite thing to make with leftover egg yolks is Creme Brulee.
hi – your recipe requires a Bag of brand name coconut flake – could you pls let me know how many cups you used ?
Hi Sany, You’ll need 5 and 1/3 cups of coconut. Enjoy!
Absolute perfection!!!
But the 14 oz bag is only 1.75 cups?
Hi Ike, I know it may be confusing, but 14 ounces is the weight of the coconut, but the volume (if you were to put it in measuring cups) is 5 1/3 cups. Hope that clarifies!
I want to make these to look like little coconuts. Do you think I could add some cocoa powder and increase the condensed milk a bit? Or would maybe sifting some over the tops after cooking? Or maybe even lightly brush on melted chocolate? Never made these before, but I love them and hope I can pull them off for my daughter’s Moana birthday!
Hi Erin, you could try sifting some cocoa powder over the macaroons or dipping them completely in melted chocolate. They’ll be delicious either way but I’m honestly not sure you’ll get the coconut look you’re going for. 😊
So very good. The difference in the slightly less sweetened condensed milk of this recipe and no added sugar like most recipes does make the difference. Lovely dipped in dark chocolate and gluten free! Making them for a birthday celebration so the gluten intolerant can join with a very nice dessert. Thank you for a great recipe.
I just made these macaroons for the first time. They are beautiful and taste delicious. They are golden brown and toasty on the outside and nice and chewy on the inside. I plan to add chocolate to some of them and leave some plain like I love them. Thank you for a wonderfully easy recipe!
I just wanted you to know that this is the best best recipe ever. I have made them before for Passover and used semisweet chocolate and they were very good.
My family thought they were a little too sweet so I decided to melt very dark chocolate and they were a big hit. I’m not a big chocolate fan but these were just incredibly delicious.
I believe I have used a couple of your other recipes before and I thank you.
By the way, I just had one which was frozen and thawed and it was so so good.
I certainly look at many more of your recipes in the future!!
All I can say is oh my, oh my! These are exactly as described, crispy on the outside and chewy on the inside. I’ve always wanted to try them and I am not disappointed! I had to put one down to exclaim! A little nervous about the chocolate part as it can sometimes freeze up in micro on me but it must be done.
Made this with my granddaughter. The recipe is very easy so that she could do all the steps by herself. She had a great time dipping some of the macaroons in the chocolate. Great recipe!
In order to get the most volume from your egg whites, use absolutely fresh eggs. As eggs age, they become more alkaline which affects the protein level and volume. That being said, these were sensational. Made twice in one day, 21 macaroons from each recipe and used an extra 4 ou of chocolate. My oven temp is spot on, and these were done in 18 – 20 minutes. They would be black if left any longer. Thannks Jenn for another winner and happy Passover
I made this recipe for the first time and they are amazing. I got 42 out of the single recipe!
Since I discovered this recipe several years ago, its the only one I use. Its good for Passover, Easter and every other day.
I discovered Ghiradlli melting discs and they work great for the macaroons. I brush the chocolate on the bottom with a small pastry brush and I leave some plain.
A friend of mine makes these all the time for get togethers and potlucks and I can attest to the fact that they are AMAZING.
I have never made macaroons before. I thought they would be a nice addition to our Easter buffet. They turned out perfectly and so yummy! I plan to make the ricotta cheesecake as well for Easter. Thank you for foolproof recipes that work without having to do a trial run first!
… and another comment! Try using shredded coconut instead of flaked. It softens the consistency a bit – not quite as chewy. Still a perfect macaroon.
Alyce did you use the same amount of shredded coconut? Thanks.
For those who find that they ‘run’ … shape VERY lightly with your hands … they will hold together perfectly
UNRIVALED. I have been making your recipe since you first published it. I am the macaroon queen in my circles:) I always triple the recipe so I don’t waste condensed milk! They freeze great – take them out of the freezer just 10 minutes before serving. Also, try them dipped in melted espresso/chocolate – a nice difference.
I wouldn’t recommend this recipe, unfortunately. I’m a very experienced baker, but these didn’t come out with a nice texture. They spread so much in the sheets that I actually interrupted the baking and reshaped them with a silicone spatula, which helped a bit. The flavour is pleasant but the consistency is not good.
Mm. Mine were perfect. Follow the recipe exactly! You’ll find that you either a. added more condensed milk than the recipe calls for, b. didn’t whip the egg whites stiff enough c. used off-brand sweetened coconut or d. your oven needs to be recalibrated.
I agree that you may have done something wrong. I follow the directions exactly and have made them a number of times and they come out perfect and delicious.
I just made these. They look and taste fabulous. One question regarding freezing– why is it that you recommend dipping them in chocolate after rather than before freezing?
Glad you like them! Yes, after freezing is definitely best.
I’ve made these in the past. They’re delicious and easy to make. Could these be made dairy-free with sweetened condensed coconut milk? I’d love to make these forms for family members who love coconut macaroons but they can’t tolerate dairy products. Thank you for your wonderful recipes!
Glad you like them! A few readers have mentioned that they’ve made these with sweetened condensed coconut milk successfully, so I think it’s worth a try. 🙂
Hi Jenn,
I’ve searched for an answer to my question in the Comments to no avail. I’ve made these numerous times with wonderful results. I’ve never had this situation because they are eaten so quickly (lol!!), but how long will the macaroons stay fresh without being frozen? Thanks!
Hi Linda, they keep nicely in an airtight container for about a week. 😊
Hi Jenn,
Thank you. After reading the entire recipe for about the tenth time, I saw where you included the storage info. Sorry I missed that before. 😩 Going to make these again today. Such delicious macaroons!!
These are absolutely the best macaroons. The recipe is easy to follow and the end result is perfection. They freeze really well; I made a double batch today and froze them so they will be ready for Passover.
In my experience, two fail-safe ways to ensure the macaroons are perfect and not runny.
1. Weigh the sweetened condensed milk — use approx 300 grams. Don’t use the entire can. Always weigh vs using a liquid measuring cup. If you use too much sweetened condensed milk, they will spread and you will end up with one big macaroon mess.
2. Make sure the egg whites have very stiff peaks. If they aren’t stiff, the macaroons will likely be runny.
Watch them as they bake. Mine took 23 minutes. They can burn quickly so after 15 minutes, I watch them really closely.
Thank you for your weight recommendation for the condensed milk (300g), I made these today for the first time and they are perfect. I combined Mamas’ notes with Jenn’s weight measurements and photos.
Adding this to my annual Passover dessert recipe file.
Can I put them into super tiny cupcake liners instead of putting them directly on a baking sheet? Would that possibly affect the baking time or the texture?
Thanks
Hi Noreen, I think that will work and that it shouldn’t impact the baking time or temperature. Enjoy!
The key is to measure the sweetened condensed milk by weight (306 grams = 1 cup) not volume (using a measuring cup). I learned the hard way and the first time I made these delicacies, I ended up with macaroon pie mush instead of individual macaroons as I used the entire can. I have been making this recipe for about 20 years and it is always a hit. The original recipe I use is from Fine Cooking and it is identical to this one.
Hi! When I scoop the macaroons, should I roll them tight? Or keep them loose? Thank you 🙂
Hi Lauren, You don’t need to roll them tight; just scoop them up and then deposit on the baking sheet.
Best macaroons ever!!!! This was the 3rd recipe I tried and it’s by far the best. Crunchy on the outside and chewy inside – perfect! Dipping in chocolate makes them a little more special – great.
I have made these many times (30+) and folks positively love them. I had something happen the last time that could be an indicator of issues for some failures (spreading out)… I separated my egg whites in bowl. I opened a bag of coconut and passed over the egg bowl. 3-4 flakes of coconut fell into the egg bowl. Such a small amount, surely that won’t affect anything. Wrong. The egg whites would not form stiff peaks due to the contamination! I put those aside and whipped another 2 egg whites and there was no problem at all. I learned something that day!
I was nervous about these after reading a review that called them dry and not sweet enough so I fudged the amount of sweetened condensed milk a little on the over side. I shouldn’t have worried!
They were very moist, almost falling apart because they were too moist. They squished into a ball easily and were plenty sweet. My biggest issue was that they stuck to the parchment paper, and that could very easily have been due to the extra sweetened condensed milk (or perhaps they were slightly underbaked at 25 minutes.) I won’t worry about that again.
DELICIOUS VARIATION
I pressed half a maraschino cherry into the center of each mound before baking, and put my melted chocolate in a plastic ziploc, cut a bit of the corner and zigzag drizzled it over the top after they came out instead of dipping them. Everyone said they were so good! My mother in law even took 6 home with her for later.
I used eagle brand sweetened condensed milk, bakers angel coconut flakes, real vanilla, etc.
This recipe is a staple at holidays! It suits my GF family and they are just amazing. Best recipe- I love Once Upon a Chef!
Dry and not sweet enough. The whipping of the egg whites adds no benefit. This is my third recipe and they are always dry. These were identical to Chef Johns at Food Wishes. These were not sweet enough to counter a dark chocolate. Milk chocolate would be ok. I would buy these in bakeries or even supermarkets and they were so moist you could squeeze it into a ball. These would certainly crumble apart if I tried that. I have tried letting the “dough” sit over night giving the coconut move time to soak up liquids to no avail. It could be my oven it could be my brand of coconut (have limited optons in third world country) but at the end of the day they were not sweet enough and that wasnot my fault. The search continues.
I made these for our family Christmas dinner and they were a huge hit! I found them easy to make (easy recipe to follow) and loved the touch of chocolate on the bottom. Fabulous recipe!
Just made these today, and they came out perfect, gorgeous, and delicious!
Thanks for the recipe!
Thank you so much for this gem of a recipe! I’m pretty clueless in the kitchen as husband does all of the cooking but even I succeeded with your recipe! Macaroons are my favourite biscuits and I will be making my own from now on – these are 😋 full 5 stars for this recipe!
Hi Jenn, is it possible to make these macaroons using carton egg whites? I feel like I’ve had mixed results in the past with carton egg whites reaching stiff peaks but I would prefer to use them since I don’t have anything to make with the egg yolks at the moment.
Hi Lilee, I don’t feel confident that store-bought egg whites will whip up to stiff peaks so for the most predictable results, I’d stick with the real thing — sorry!
Coming back on here to say I followed the recipe and it was well worth having two leftover yolks (I will find something to do with them 🙂 )! These coconut macaroons were fabulous. I have truthfully not tried macaroons before, but these were so scrumptious. I made these for a family member that I drew in Secret Santa who loves coconut. I am so excited to gift these! And the recipe had enough for me to taste test a few 🙂 Merry Christmas!
So glad they came out well — thanks for reporting back!
A fine carefully designed recipe. Mine came out very well. Bakers: be sure and read the note about 7/8 cup of sweetened condensed milk! And I do think the brand of coconut was significant, not a marketing thing. (And I live in Hawaii!).
Love these! They turned out perfect and with the chocolate, they taste like Mounds candy bars which are my favorite.