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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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I made these for my mother on mother’s day and she absolutely loved them! We are a huge coconut loving family and these really hit the spot. The texture is amazing and dipped in chocolate they are unbeatable!
I made these cute see-through mixed cookie favors for a Mother’s Day Dinner, which included a macaroon and everyone’s eye seem to go to these because with a great deal of excitement, they would ask “Is there a macaroon in there?” Many did not wait to take their cookie box home and had eaten the macaroon before I even got to dessert. They all said how amazing they tasted and wanted the recipe. Thanks for sharing your recipes. I’ve tried so many and everything is explained so well, it is hard to mess any recipe up and everything is sooooo good.
These are always a hit in our home. I always get recipe requests when I bring them to parties. Thank you for another great recipe!
Ever since I stumbled upon this recipe I began to make them. The first time I ruined my first batch (totally my fault) for my second batch I followed instructions to a tee and made sure my recipe steps looked like your pictures! What a difference!!!! The game out PERFECT! so much so that my friends and family love, love to eat and request them often. I even got a request for the recipe frommy aunt…and she’s a baker!!!!!!
Thank you for sharing! And being so thorough with your instructions.
DO NOT WORRY if your cookies ooze a little around the edges while baking! I had read about that in the reviews, and sure enough mine started oozing some around the edges. I just kept on baking, rotated the cookie sheet after 10 minutes, then again after 10 minutes, baked 23 minutes total. Followed recipe exactly, measuring the condensed milk exactly.
They turned out delicious, chewy, moist, perfect! Dipped the bottom in melted dark chocolate chips.
My daughter loves macaroons and asked me to make them for her wedding. I plan to use this recipe. Can they be frozen?
Yes Donna, these freeze nicely!
So I made the mistake of using regular wax paper instead of parchment paper and cookies stuck to it and I had to throw the whole batch out! They look awesome but you can’t eat wax paper! I would add those directions to the recipe for all those others who don’t know the difference. Please
I’ve made these about 10 times or friends and family in the last six months. They are especially nice for people who need a gluten-free dessert. These easy-to-make cookies allow you to feel like you’ve done something special for them.
As an engineer who loves to bake, I have to make note of the many comments about the sweetened condensed milk. The only time the weight of a liquid equals the same number of fluid ounces is when the item has a specific gravity of 1. Sweetened condensed milk is heavier than water. 7 fluid ounces weighs more than 7 weight ounces. So if you use only half the can, you’ll end up considerably short of 7 fluid ounces in your mixture. (Water at 4deg C = 1g/1cm^3. Yes, the metric system is great and reduces this type of confusion with two types of “ounces”, by weight, and by volume.)
Thanks, Jenn for the great recipe!
I should have typed: 7 fluid ounces of sweetened condensed milk weighs more than 7ozs by weight (1/2 the can). Just trying to clarify the language of those Imperial units is frustrating!
Made these twice and they are absolutley delicious. A few notes… You must use parchment paper! I didn’t have any the first time through, so I used foil and had to place a second cookie sheet, one rack below, to keep the bottoms from burning (it worked!). Watch the timing, in my gas oven, they only took 17 minutes, electric took 23. You’ll know they are done with some of the coconut pieces are darker brown and the edges of the bottom are browned. If you burn the bottoms, move up a rack and try the extra cookie sheet trick, it worked even when I used parchment paper the second time.
These are great plain or dipped in chocolate and do well in the fridge. Such an easy and inexpensive recipe for something so yummy.
The can says the contents weigh 396 gr so the easiest way to get 1/2 can ( or 7 fluid oz) is to put your bowl on a scale and pour out 200 gr (198 to be exact)