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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Made these for the 2nd time and have to say they are so good I don’t why anyone would have a complaint or think they need to adjust the recipe. Gave some to my cousin who said they taste like a “Bounty” chocolate bar and I agree – so delicious it’s nigh near impossible to just eat one! Thank you Jenn for another “hit outta the ballpark”.
If you love the taste of coconut this is an excellent recipe! The only problem is, is that they don’t last on the table for more than five minutes. Everyone loved it! Thanks. I tried the chocolate dip, plain and almond on top. All three deliciously yummy!
Can I make multiples of this recipe or just individual batches?
Hi Deana, You could double this successfully. Once you go beyond doubling a recipe, something seems to get lost in translation. Hope that helps!
There not macaroons they look nothing like them.
You are probably confusing a Macaroon and a macaron.
They are delicious and this is my go to recipe when I bring a treat to a dinner party!
I had some doubts when I read some of the comments but they were all erased once I finished baking these macaroons. I had a fairly dry unsweetened coconut which was finer in texture so I paired it with dried strips of young coconut. I kept the proportions as indicated in the recipe and it worked out wonderfully. I did allow the condensed milk to soak into the really dry coconut for a couple of hours but the final product is indeed golden crunchy on the outside and chewy/moist on the inside. I kept my eye on it while baking but the 25-minute mark is on the spot give or take a minute or two. Such a lovely dessert with coffee or tea.
Hi! I know it’s kinda early, but I’m planning to make these for Christmas as Stocking stuffers! I want to make them “snowballs” for my family to eat while opening gifts! I was wondering if they will stick to each other if they are in a bag overnight. I’m planning to keep them cool and separate them before putting them into baggies and into stockings. Will the chocolate melt if they are all together?
Hi Chiara, You are planning ahead! I think it would work, but I’d refrigerate the macaroons until the morning so the chocolate is cold/doesn’t melt.
I have made these macaroons lots of times and they are always perfect. I use 400g of coconut, 1 can of carnation condensed milk (397g) 1 tsp vanilla extract, 2 lg egg whites and 1/4 tsp of salt.
Everyone loves them. ❤
Hi Frances, thanks for your metric conversion (are you in Australia? I am). Did you use shredded or desiccated coconut? Kind regards Kim
Great cookies made them a number of times. This time I put a small almond in the center came out great. Taste like almond joy cookies.
And for any asking.. I used exactly 3/4 C. plus two Tbsp. Of the sweetened condensed milk, my egg whites were at a perfect peak and folded in not mixed with a mixer. Cooked at 325 for 20-22 minutes. I know how to follow a basic recipe.
No, no, no! Worst recipe ever! If you want a sticky gooey mess follow this recipe. I have been baking for 30+ years and everything in me knew the amount of sweetened milk was way too much (although author believes it makes the difference). I have always made my macaroons with sugar, not sure why I didn’t do it again. I use a Silpat, for those not aware of this, it’s an extremely durable nonstick insert for baking. This has worked for me for years, until now. To ensure it didn’t stick I even added a bit of cooking spray. These were all thrown away after they were finished. I could not salvage any! They were stuck to the Silpat, then stuck on cooling rack. They were like hot taffy! Beware! Don’t make these last minute if needed for an event as I did. Had to go to the store and buy four boxes of macaroons. Lesson learned.
I think you must have done something wrong. Every macaroon recipe I’ve done which are several always called for sweetened condensed milk never sugar. Some have called for a little flour but not sugar. If they were too wet then you added too much sweetened condensed milk. Your not supposed to use a whole can. You also might not have gotten your egg whites stiff enough. Could be many reasons it didn’t work. Sorry it didn’t work for you. That sucks.