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This coconut macaroon recipe makes cookies that are crisp on the outside, wonderfully chewy inside, and delicious plain or dipped in chocolate.
As a coconut lover, I’ve tried dozens of coconut macaroon recipes over the years, and this is the one I always come back to. The macaroons bake up crisp and golden on the outside while staying rich and chewy in the center. Getting that texture comes down to the right ratio of coconut to sweetened condensed milk. Most recipes call for one full can of condensed milk to one full bag of coconut, presumably to keep things simple, but I’ve found that’s a bit too much liquid—the excess pools around the macaroons as they bake and can burn. Using slightly less condensed milk makes all the difference.
These macaroons are delicious plain, but I especially love them dipped in chocolate. And because they keep well for days, they’re perfect for making ahead for holidays, parties, or gift-giving.
“These are so darn good…easily the most delicious macaroons I’ve ever made!”
What You’ll Need To Make Coconut Macaroons
- Sweetened flaked coconut: I recommend Baker’s Angel Flake for this recipe. The texture and moisture level of packaged coconut can vary quite a bit by brand, which can affect how the macaroons hold together and bake.
- Sweetened condensed milk: Gives the macaroons their sweetness and rich, chewy texture. You’ll use just shy of a full can; using too much can make the mixture overly wet and cause the macaroons to spread and pool as they bake.
- Egg whites: Whipped to stiff peaks and folded into the coconut mixture, they give the macaroons structure and keep them from being overly dense.
- Vanilla extract & salt: Vanilla enhances the coconut flavor, while salt balances the sweetness.
- Semisweet chocolate: Optional, but I love the contrast of bittersweet chocolate with the sweet coconut. It’s melted and used for dipping the bottoms of the cooled macaroons.
- Jump to the printable recipe for precise measurements
How To Make Coconut Macaroons
Make the coconut mixture: Combine the coconut, sweetened condensed milk, and vanilla in a large bowl and stir until evenly combined. The mixture should be moist and sticky but not loose or runny.
Whip and fold in the egg whites: Beat the egg whites and salt until stiff peaks form. When you lift the beaters, the peaks should stand straight up without drooping. Gently fold the egg whites into the coconut mixture, taking care not to deflate them too much.
Shape and bake: Scoop the mixture into mounds on the baking sheets, then bake until the macaroons are golden on top and around the edges. Let them cool for a few minutes, then transfer to a rack to cool completely.
Dip in chocolate: If using the chocolate, melt it gently until smooth. Dip the bottoms of the cooled macaroons in the chocolate, letting any excess drip off, then place them on a parchment-lined baking sheet. Refrigerate briefly, just until the chocolate is set.
A Few Notes On Coconut Macaroons
Coconut macaroons are especially popular at Passover since they’re naturally flourless and don’t require any leavening. If you’re planning a holiday menu, you can find more ideas in my Passover recipes collection. And despite the similar name, macaroons are quite different from French macarons, the delicate meringue-based sandwich cookies made with almond flour. If those are what you’re looking for, try my French macaron recipe.
More Coconut Sweets You’ll Love
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 egg whites
- ¼ teaspoon salt
- 4 oz semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
Instructions
- Preheat the oven to 325°F (165°C). 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 in (2.5 cm) 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.
Notes
- There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker’s Angel Flake.
- To measure ⅞ cup of sweetened condensed milk, use ¾ cup plus 2 tablespoons.
- Freezing 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
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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Absolutely heavenly. What is the best way to store them?
Hi Jessy, They keep well in an airtight container at room temperature for about a week.
I just made these for a gluten free desert on Christmas and they are delicious. They were easy to make, they held their shape very well and they are crispy on the outside yet nice and moist inside. These should get a 5++ if I could give them that score.
What quantity of sweetened condensed milk ?
Hi Penelope, If you click on the recipe tab, you’ll find the quantities (it’s 7/8 cup or 7 liquid oz).
I love your recipes and subscribe to your newsletter, but I find the adds very distracting. There are too many and they change the wording of the recipes around. Even when I erase them, they pop up again in another inconvenient spot. Does it have to be like this to use your recipes?
So sorry, Judith! Please let me know what type of device you’re viewing the site on so I can look into why they are popping up in strange places.
Didn’t come out great. There was pooling of liquid as they baked, used the amount of milk as per recipe. Next time I would use less milk or more coconut.
I had the same result but think I will try beating the egg whites longer next time. They taste really good!
Absolutely fantastic!
These are incredible.
I used the metric weights and halved the recipe, but I found I had to use nearly a full can of condensed milk and the still didn’t look nearly as wet as the ones in the pictures. However, that aside, they were so tasty that even my 6 year old son enjoyed them (he can be so fussy, so that’s really saying something) They were a Christmas gift for my mom, she finds it hard to find any in stores that don’t contain glucose-fructose syrup. She loved them.
Just took them out of the oven and my family didn’t even let them cool…Absolutely delicious!!! Thank you, Jen, for this recipe and for your perfect detailed instructions!!
Hi, Jenn, Here’s another great sounding recipe I am going to try! The friend I’m baking these for prefers milk chocolate over dark. Any tips for using milk chocolate to dip these into? I don’t seem to hear about that as a dip. Thank you!
If you can, get Ghiradelli Brand milk chocolate chips as they melt well. If you get another brand, you may need to add a little vegetable shortening to make the chocolate more liquidy. Hope you enjoy the macaroons!
You can also use coconut oil if you don’t have vegetable shortening.
Like Mary Lou, I made a double batch because the can is exactly 14 oz. Had a momentary panic when the coconut & condensed milk mixture seemed too dry to fold in the egg whites. However folding it in from edges of the bowl worked perfectly. I loaded up a teaspoon and pressed it to the side of the bowl to avoid any collapse as it baked.
My oven ran a little hot so for the 2nd pan, I dropped the oven temp back to 300.
I’m not even AT the chocolate stage yet LOL but I had to write and say what an awesome recipe this is and how utterly delicious these macaroons are! I’m shipping them tonight from AZ to PA and I know my dad will enjoy his favorite cookie!
Thanks so much & happy holidays!