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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If I were to add the entire can of condensed milk, how much additional coconut should I add.
Hi Sydena, I don’t recommend changing the recipe – it’s really just right as is. Sorry!
First time making macaroons and boy did I pick the right recipe!! Everyone loved them! Testimate…I had to make 3 batches because they kept disappearing – the best compliment 🙂 By the 3rd batch I had perfected them to match my baking/oven…
– just less than 3/4 cup of sweetened condensed milk
– used a small cookie scoop (they were about the size of a golf ball) and shaped neatly with slightly wet hands
– baked for at least 25 minutes until fairly brown
– left them on the pan to completely cool (oops!), nobody seemed to notice!
Have made a couple of times. Very good. My picky little nephew even kept grabbing them and saying how much he liked them (nothing makes me happier). They are quite sweet on their own but with a cup of hot tea, they are just perfect! Will be making again for NYE celebration!
This is the perfect coconut macaroon recipe, and it improves with time….not that they will last very long. Coworker has declared this is the very best coconut macaroon she has ever had and she has eaten many since it is her very favorite cookie! It is very easy to make and I already had all the ingredients. I didn’t dip them in chocolate and I don’t think anyone missed it. Thanks for another wonderful recipe!
These were absolutely delicious!!! This is my second time making them and I ended up quadrupling the recipe and added and an extra bag of unsweetened coconut when the batter seemed a little too runny (I was afraid they might not hold their shape). I’m guessing I could probably try cutting back the sweetened condensed milk to 1/2 c. per batch. I also popped the bowl into the freezer for about 20-30 mins to make them easier to shape. Can’t wait to dip them in chocolate! Thanks again, will be trying more of your recipes!!! 🙂
Best tasting macaroon I have ever had and so easy to make. Thanks!
Honestly these are amazing! Made them today for Christmas. It is hard to eat just one.
Jenn- You did it again😊- these are unbelievably easy and tasty. I made the first batch and knew immediately I’d need a second! I wouldn’t change a thing about this recipe. Thank you so much for sharing your passion and your interest. Your recipes are fabulous!!! You’ve saved me so many times. Have a Happy New Year! ❤️🍷
Should you store the cookies in the fridge?
Hi Maria, It’s not necessary to store these in the fridge but if you do, just bring them to room temp before serving.
I’ve made these before with great success. This time, sweet sticky liquid ran out the base of the cookies and never throroughly set up despite the fact that I baked them for an extra 10 minutes at the required temp. I’d love to know what might have gone wrong so I can be avoid a repeat next time. For now, I’ve peeled the sticky bottoms off the cookies and plan to dip them in chocolate and hope they’ll pass. Your helpful suggestions will be welcome.
Hi Barbara, It’s hard to say but sounds like the eggs may have been under-beaten.