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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I want to make this recipe!
But I’m concerned/confused I read this a macaroon recipe which is what I want to make . But on further reading of the method, it says cookies?! I’m confused as to what the recipe is for cookies or macaroons? Can anyone help please
Hi Nejat, I think of a macaroon as a kind of cookie so I use the two words interchangeably. Hope you enjoy if you make them!
I’ve been making these forever and I mean forever. This is the best recipe! Easy and always turns out fabulous! Got to mail some for my brother in law since his birthday – he has had them for a LONG time and crazy about them. Also my family loves them.
Thanks for the recipe probably years ago. I panicked cause couldn’t find your recipe and luckily it came up quickly.
If could would give you 100 stars!
Yep I made this. Used coconut condensed sweetened milk due to milk issues.
I was worried it would be coconut overkill.
But no way! It was so good.
I had a family over for sabbath and served these with lunch.
Not one was left.
Thank you. I’m going g to have to make thes again super soon.
First, I love your recipes – they are phenomenal, so thank you for sharing. Question, do you think toasted coconut would be good in these? I am making these for my Father’s birthday Friday, he loves coconut macaroons. I am not a fan of raw coconut and thought toasting it for a few min first might be good too, curious if you have tried and your end results. I am going to five-star it without making the recipe yet (because I have no doubt since I have made many of your recipes previously) and yes, sorry to be one of those people that writes a review without actually baking the product first.. but I don’t want to leave you without any stars just to ask my question.
Thanks again!
Jennifer
Hi Jenn, thanks for your kind words — so glad you like the recipes! Unfortunately, these won’t work with toasted coconut – sorry!
I’m so glad I asked! After I thought about it, I realized the coconut would toast as they baked. Thank you so much! Take care. <3
Been using this recipe for many years. Just dropping a thank you!
A very easy recipe with very few ingredients. It is delicious and sure to please a crowd.
Note to any Australians – the flaked coconut in this recipe is closer to our shredded coconut. I should have looked more closely at the pictures 😮💨
These macaroons are perfection. I rotated the pans every five minutes, and the cookies were equally browned. We loved the slightly crispy exterior with the chewy interior. Wouldn’t change a thing in the recipe.
Soup! That’s what I got out of it. Soup. I mixed everything just as the recipe said and as soon as I added in my egg whites I got a liquid. I don’t even think it’s as thick as cupcake batter. Yes im certain they were stiff peaks and I made sure they were folded in, not mixed. What a waste of ingredients.
I’m surprised! Did you use Carnation Sweetened Condensed Milk? My coconut mixture was so thick that I could hardly stir it. Once the whipped egg whites were mixed in, it was perfect!
I love this recipe but my macaroons are soggy the next day. How should they be stored when cool?
Hi Lisa, they should be stored in an airtight container at room temperature. They shouldn’t be soggy, but after being stored, they don’t really retain that crispy outer layer.
Made these today and the cookies came out perfectly. I had a 7 oz bag of unsweetened organic coconut which appeared to be a similar volume to the 14 oz of sweetened coconut. I carefully added the sweetened condensed milk and ultimately used about the same amount as specified in the recipe. The recipe yield was 27 cookies. Thank-you for the delicious recipe!