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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… and another comment! Try using shredded coconut instead of flaked. It softens the consistency a bit – not quite as chewy. Still a perfect macaroon.
Alyce did you use the same amount of shredded coconut? Thanks.
For those who find that they ‘run’ … shape VERY lightly with your hands … they will hold together perfectly
UNRIVALED. I have been making your recipe since you first published it. I am the macaroon queen in my circles:) I always triple the recipe so I don’t waste condensed milk! They freeze great – take them out of the freezer just 10 minutes before serving. Also, try them dipped in melted espresso/chocolate – a nice difference.
I wouldn’t recommend this recipe, unfortunately. I’m a very experienced baker, but these didn’t come out with a nice texture. They spread so much in the sheets that I actually interrupted the baking and reshaped them with a silicone spatula, which helped a bit. The flavour is pleasant but the consistency is not good.
Mm. Mine were perfect. Follow the recipe exactly! You’ll find that you either a. added more condensed milk than the recipe calls for, b. didn’t whip the egg whites stiff enough c. used off-brand sweetened coconut or d. your oven needs to be recalibrated.
I agree that you may have done something wrong. I follow the directions exactly and have made them a number of times and they come out perfect and delicious.
I just made these. They look and taste fabulous. One question regarding freezing– why is it that you recommend dipping them in chocolate after rather than before freezing?
Glad you like them! Yes, after freezing is definitely best.
I’ve made these in the past. They’re delicious and easy to make. Could these be made dairy-free with sweetened condensed coconut milk? I’d love to make these forms for family members who love coconut macaroons but they can’t tolerate dairy products. Thank you for your wonderful recipes!
Glad you like them! A few readers have mentioned that they’ve made these with sweetened condensed coconut milk successfully, so I think it’s worth a try. 🙂
Hi Jenn,
I’ve searched for an answer to my question in the Comments to no avail. I’ve made these numerous times with wonderful results. I’ve never had this situation because they are eaten so quickly (lol!!), but how long will the macaroons stay fresh without being frozen? Thanks!
Hi Linda, they keep nicely in an airtight container for about a week. 😊
Hi Jenn,
Thank you. After reading the entire recipe for about the tenth time, I saw where you included the storage info. Sorry I missed that before. 😩 Going to make these again today. Such delicious macaroons!!
These are absolutely the best macaroons. The recipe is easy to follow and the end result is perfection. They freeze really well; I made a double batch today and froze them so they will be ready for Passover.
In my experience, two fail-safe ways to ensure the macaroons are perfect and not runny.
1. Weigh the sweetened condensed milk — use approx 300 grams. Don’t use the entire can. Always weigh vs using a liquid measuring cup. If you use too much sweetened condensed milk, they will spread and you will end up with one big macaroon mess.
2. Make sure the egg whites have very stiff peaks. If they aren’t stiff, the macaroons will likely be runny.
Watch them as they bake. Mine took 23 minutes. They can burn quickly so after 15 minutes, I watch them really closely.
Thank you for your weight recommendation for the condensed milk (300g), I made these today for the first time and they are perfect. I combined Mamas’ notes with Jenn’s weight measurements and photos.
Adding this to my annual Passover dessert recipe file.
Can I put them into super tiny cupcake liners instead of putting them directly on a baking sheet? Would that possibly affect the baking time or the texture?
Thanks
Hi Noreen, I think that will work and that it shouldn’t impact the baking time or temperature. Enjoy!
The key is to measure the sweetened condensed milk by weight (306 grams = 1 cup) not volume (using a measuring cup). I learned the hard way and the first time I made these delicacies, I ended up with macaroon pie mush instead of individual macaroons as I used the entire can. I have been making this recipe for about 20 years and it is always a hit. The original recipe I use is from Fine Cooking and it is identical to this one.
Hi! When I scoop the macaroons, should I roll them tight? Or keep them loose? Thank you 🙂
Hi Lauren, You don’t need to roll them tight; just scoop them up and then deposit on the baking sheet.