Coconut Macaroons
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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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Very tasty cookies. I use the non sugared coconut shreds or tiny bits or a mix with flaked coconut, all coconut unsweetened. The condensed milk makes these quick and easy but too sweet for me.
A dark chocolate is a nice contrast to the coconut cookie.
My friend has coconut trees and asked if I would like some. Sure, I replied. He brought me 65. I have coconut in any way shape or form except coconut cooking oil that I have made myself. I would like to try macaroons now. I would like to know – can you use fresh coconut from the shell for these cookies because it is so moist or should it be store bought coconut? And can you use liquid eggs whites instead of regular whites from an egg? I can’t rate this recipe as I have yet to make it.
That’s a lot of coconuts!! Unfortunately fresh coconut won’t work in this recipe, but the liquid egg whites should.
Oh, My Goodness! These macaroons were so good that I had to give most of them to friends so that I wouldn’t eat them all! I prefer Belgian milk chocolate as a little dip. You rock!
I made these macaroons last weekend and they were wonderful! Very easy and for those of us who love coconut they were great! Thanks so much!
This is an amazingly delicious cookie. And it freezes well. I’ve made this cookie for parties and always get rave reviews.
Love this recipe and the step by step photos. I love making macaroons and have always stayed clear of the recipes that had the whipped egg whites. I decided to give your recipe a try and I’m so glad I did. I’m gluten free and I find these to be my favorite. I’m excited about trying your other recipes.
Jenn, I always look forward to your emails because I think you have some of the best recipes out there. I am going to make these as favors for my company’s Holiday Party dinner and put them in decorative clear bags with bows. I’ve been trying to think of a great cookie to make for the favor and lo and behold, this recipe arrived in my mailbox today. I think one thing I will do different though, where the coconut mixture is so sweet, I think I will dip them in bittersweet chocolate instead.
Very simple to follow instructions and delightful results.
I recently made your Coconut Macaroons and I have to tell you that they were perfect. Just enough crunch on the outside, soft and creamy on the inside. I also dipped them in chocolate. So good!
Thanks for all your wonderful recipes!
Love these! Thank you so much for sharing the recipe, as I really needed a gluten free option for my upcoming Hanukkah party! This is truly perfect! (Btw..I LOVE all of your recipes!)
I love this recipe!!! It has become a family favorite! Wonderful chewy cookies!! The only change I made was to use Enjoy Life Chocolate to keep soy and gluten out. I also have made them without the condensed milk to make them dairy free!