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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Loved this recipe! Came out great and tasted amazing! Embarrassed to say they were gone within a couple of days.
Made 4 batches of these this winter. I love the texture. Super easy and look fancy. Keep them covered so they don’t dry out!
I have a lot of unsweetened coconut left over from a recipe and I’m wondering if this recipe can be tweaked to use the unsweetened coconut rather than the sweetened coconut.
Hi Marie, 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!
Some recipes call for almond extract instead of vanilla. I purchased the almond extract ($5.00) not knowing I could use vanilla that I already had. Do you know the difference between using vanilla vs almond? Thank you
Hi Frank, the almond extract would just add a subtle almond flavor to the macaroons. Hope you enjoy if you make them!
I tried to print the recipe by clicking on the PRINT button but I could not go to the next step to print it. I printed recipes from other sites with no problem. Do I need to do something else to get it to print. Thank you
Hi Frank, I’m sorry to hear about the problems you’ve had printing – I haven’t gotten complaints from others about it and wasn’t able to duplicate the problem myself, so I suspect it may be specific to your computer. I would suggest going onto the blog using a different internet browser and try printing from there. Oftentimes, those annoying glitches can be resolved by using a different browser. Please let me know if I can help in any other way!
Hi Jenn! I made these macaroons and they are delicious! I had no pooling or spreading. Once cooled they had a crisp on the outside, chewy in the middle – they were perfect…until the next day. I cooled them completely and then stored them in a tin that lined with wax paper. I did not separate them. They were totally different cookies the next day with the texture being rubbery and soggy. It was like some cookie gremlin came in and made a switch. Any tips on what I can do to remedy the problem? Thank you!
Hi Debbie, Glad you like them! While these keep for about a week, if they’re sticky, instead of putting them in an airtight container. I would just leave them out at room temperature loosely covered with a kitchen towel. Hope that helps!
Another winner! I’ve also made a dairy free version by using condensed coconut milk and had the same great results. Thank you Jenn, you’re my go-to website for any new recipe.
hello … please i need to know the measurements of the coconut flakes in cups ,not in oz nor in grams , as i am not sure of the google converter .
Thank you
Hi Carina, You’ll need 5 and 1/3 cups of coconut. Enjoy!
This is a good recipe. The macaroons are tasty, and the directions are easy to follow and spot on.
Jennifer,
This recipe is ridiculous!! I made a batch and it was gone in one night! I made anther batch and had to hide them. So delicious and easy to make. This recipe should come with a warning. They are that good!