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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Hi Jenn,
I am thinking of adding a little bit of rolled oats to this recipe. Any thoughts on how much to add, and if I should in turn alter the amount of coconut and bake time?
Thanks!
Adam
Hi Adam, I wouldn’t recommend adding oats to this recipe – not sure how it will impact the texture – sorry!
These were the best GF macaroons I’ve ever made!!! And the recipe was so easy! Followed the recipe exactly.Thanks, Jen, for another great recipe!
Yum-O! I just made these Coconut Macaroons and they are easy and delish! I know what I will be making again over the holidays. Thank you!
Please amend your recipe to reflect the 14 oz or almost 400g of coconut is in weight. I too, like others calculate at 1 3/4 cups to equate to the 14 ounces. Definitely errors on both ends! At least I was able to make half the recipe correctly! Thanks!
Hi M.D., sorry you found this confusing! I’ve tried to make the coconut amount as clear as possible – that’s why I have both the ounces and the number of cups needed in the ingredient. (If you take a look at the packaging on the bag here, they handle it in the same way.)
If dipping in chocolate, do you still cool them on a wire rack first, then dip, then return to the parchment lined pan? Not sure if the cookie should be hot, warm or cool before dipping.
Hi Mary, yes, let the macaroons cool first, then dip them in the chocolate, return to the parchment paper covered baking sheet, and refrigerate for a few minutes until the chocolate is set.
These cookies are fantastic. I made them for a friend tho I’ve not been a fan of macaroons. These are so good I don’t want to give them to her! The ingredient amounts were perfect — didn’t ooze sweetened condensed milk and baked up golden brown on top.
Just made these and they are delicious and easy to make.
Thanks for the recipe.
Hi Jenn,
I tried it today, and everbody in the house loved it! It was a hit. Planning to make it as gifts for friends. I have a question, should i freeze it in raw batter, or bake it, then freeze? What’s the oven temp for reheating if i am gonna freeze it! Thanks much!!!
Hi Cherry, Glad everyone liked them! I’d fully prepare and then freeze them; they freeze beautifully. And no need to reheat them- they’re great at room temperature!
These are amazing! Simple and delicious. The worst thing about them is that they didn’t last long around here : )
Hey there. I haven’t made them yet but I was wondering. I’m doubling the recipie I wanted to use half unsweetened coconut, do you think it’ll come out ok if I keep the coconut in the condenced milk to rehydrate?
Hi Lily, Unfortunately, these won’t work well with unsweetened coconut — I’d stick with the sweetened variety.
Can you refrigerate the cookie batter for a couple of days before baking
Hi Kim, Unfortunately, these cookies need to be baked immediately but they do keep well if you want to make them a few days ahead of time.
This is my second time making these and they turned out great the first time, but this time they are completely stuck to the parchment paper. What could be the problem? Thank you
HI Micheline, I’m sorry you had a problem with them sticking! I’ve never had anything stick to parchment paper. Did you by chance use wax paper?