Coconut Macaroons
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Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.
As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years, and these are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away. (Be sure not to confuse coconut macaroons with French macarons, which are delicate meringue-based sandwich cookies with a sweet filling.)
“My dad described these as “freaking perfection.” I concur.”
What You’ll Need To Make Coconut Macaroons
- Sweetened flaked coconut: The base of the macaroons; I recommend Baker’s Angel Flake for the best results, as there’s a lot of variability in coconut depending on the brand.
- Sweetened condensed milk: A key ingredient for making macaroons, sweetened condensed milk is a canned milk product from which water has been removed and sugar has been added. It’s sticky-sweet and makes the best macaroons. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven. This is because recipe developers want to keep their recipes neat and tidy with one whole bag of coconut and one full can of sweetened condensed milk. For this recipe, you’ll use just shy of one can. You’ll have to sacrifice some sweetened condensed milk (try adding it to you coffee!), but your macaroons will be perfect.
- Vanilla extract: Adds a lovely depth of flavor.
- Egg whites: Provide structure and help the macaroons hold their shape.
- Salt: Enhances the overall flavor.
- Semi-sweet chocolate (optional): For dipping or drizzling.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the coconut, sweetened condensed milk, and vanilla.
Mix until well combined.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.
Stiff peaks look like this when you lift the beaters out of the bowl.
Add the egg whites to the coconut mixture and fold until combined.
Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.
Bake for about 25 minutes, until the bottoms and edges are deeply golden and the tops are lightly golden.
Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.
If you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.
Refrigerate for about 10 minutes, or until the chocolate is set. That’s all there is to it. Enjoy!
Wondering what to do with those leftover egg yolks? Check out these recipes: Chocolate Cream Pie, Coconut Dream Pie, Millionaire’s Shortbread, Molten Chocolate Cakes, Tres Leches Cake, Rugelach, Banana Pudding Parfaits and Rum Cake.
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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 eggs 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 (see package in the first picture on this page).
- ⅞ cup = ¾ cup plus 2 tablespoons
- Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
- 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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Yum!
The macaroons baked up beautifully! I drizzled chocolate across mine instead of dipping the bottoms.
Was so excited about this flour-free recipe. What a flop, though. They ran over the cookie sheet and came out looking like mini coconut pancakes. What did I do wrong? They look nothing like your pictures.
Sorry you had a problem with these, Dale! It’s likely that the egg whites weren’t beaten long enough. Make sure you beat them until they form stiff peaks when you lift the beaters out of the bowl. Hope that helps!
Since many reviews mentioned too much condensed milk, I used 3/4 cup. They were almost overdone at 12mins in and too dry. Not presentable on a tray. Not sure if any way to correct ow that they’re baked.
Unfortunately, I don’t think there’s any way to fix them now that they’re baked — sorry!
The taste is great and they didn’t spread, however the bottoms were starting to burn when I went to rotate them, so I put the temp down to 300. Next time I’ll try to bake it at 300/315 the whole way through and hope that they don’t turn out burned.
You might need to check your oven temp with a separate thermometer.
I make these every year, this is by far the best recipe I have used!
I followed recipe but used organic unsweetened coconut and added in semi sweet chocolate chips, used the whole can of sweetened condensed milk. The batter was not runny at all and I chilled it in refrigerator during batches. After the cookies cooled I dipped the bottom in melted dark chocolate. All ingredients were from Aldi (SCM & Chocolate) Organic coconut was from Walmart 2 x 7 oz bags. Cookies came out very good. Not too sweet but just sweet enough.
Can you use unsweetened coconut in the recipe?
Hi Paulette, I wouldn’t recommend unsweetened coconut here. If you’d like to use it, I recommend this recipe instead. I’ve tried it and it’s good. Hope that helps!
Hi Jenn,
Could I use shredded coconut instead of flaked coconut?
Thank you!
Danielle
Yep – that will work here – enjoy!
Hi Jenn,
Can I use sweetened shredded coconut instead of sweetened flaked coconut for this recipe?
Thanks!
Danielle
Yep, shredded coconut is fine here. Hope you enjoy!
Would these be good to ship for a cookie swap? Will they keep for several days if sent in the mail?
Hi Kerri, Because these are a bit soft, I’m afraid that if they get bumped around in transit, they may get smooshed. Any of these would travel well: any of my banana breads, Toffee Almond Sandies, any of my biscotti, or Scottish Shortbread. Hope that helps!
Amazing recipe! Oh my gosh! Made it last night and didn’t have a single issue. Family and parents loved them. Will become a staple in this household. Thank you for this recipe. Hands down best macaroon I have ever had. FYI: I mixed sweetened and unsweetened coconut and I added very fine coconut as well. I also refrigerated the mix for 20 minutes before forming them. These are even better the next day and are all gone less than 24 hours later.
I needed this list, too. Thanks!
OMG! These are the best macaroons we have ever eaten. My husband is raving about them and I can usually take or leave a macaroon, but not these. These are amazing! I used unsweetened coconut as that is all I had and the entire can of sweetened condensed milk. Thank you so very much for this excellent and easy recipe!
They turned out very sweet. The dough structure is runny.
Simply add more coconut until the mixture is not runny anymore. Add half a cup at a time. Refrigerate for 20 minutes as well. Hope that helps.