Perfect Coconut Macaroons
Updated
Updated
I love making these Coconut Macaroons—they’re one of my favorite easy desserts. With just 5 simple ingredients, I can whip up a batch in no time, and they always turn out perfectly. The centers bake up soft, moist, and chewy, while the edges get golden and toasty. Every bite is a little piece of coconut heaven, and honestly, I can never resist grabbing one (or three!) while they’re still warm from the oven.
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5 STAR REVIEW
Easy Perfect Coconut Macaroons
These coconut macaroons will send any coconut lover into a frenzy. These little mounds of deliciousness taste like the inside of an Almond Joy or Mounds Bar, and they get me every time.
Macaroons are a great treat for Passover, as they are made without flour, but also perfect for anyone who just loves sweets!
Macarons and macaroons may seem similar in pronunciation and spelling, but they are completely different cookies. A macaron is a delicate French sandwich cookie that’s meringue-based, whereas a macaroon, this recipe, is coconut-based, usually shaped in little mounds, and has a chewy texture.
Helpful Tips and Variations
- Pulse the coconut flakes in a food processor. This helps break down the flakes to create a more compact cookie.
- Make sure you only use egg whites. No remnants of egg yolks at all! Egg whites are important in this recipe—they add moisture to the macaroons and provide structure.
- Pack the mixture in the cookie scoop. This will give you a tighter cookie.
- Line your baking sheets with parchment paper, not wax paper. The macaroons will stick to wax paper.
- Toast the coconut just slightly. For an even deeper coconut flavor.
- Add mix-ins. Gently fold in ½ cup of finely diced dried fruit, rainbow sprinkles, mini chocolate chips, or nuts.
- Drizzle melted chocolate. Once completely cooled, drizzle over macaroons.
Perfect Coconut Macaroons
Ingredients
- 14 oz. sweetened coconut flakes, pulsed in a food processor, do not use unsweetened
- ¾ cup + 2 tbsp sweetened condensed milk, NOT evaporated milk
- 1 tsp vanilla extract
- 2 large egg whites, room temperature
- ¼ tsp salt
- ¾ cup dark chocolate morsels, melted (optional)
- ⅓ cup finely ground pistachios, (optional)
Instructions
- Preheat oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
- In a large bowl, stir together coconut flakes, condensed milk, and vanilla until well combined.
- In a separate clean, dry, and residue-free bowl, combine the egg whites and salt. Using an electric mixer, beat until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until completely combined.
- Using a 1½ tbsp-sized cookie scoop, scoop mixture into balls and place onto prepared cookie sheet, at least 1-2" apart. (The mixture will be very sticky! If necessary, it's okay to get your hands a little wet to shape the balls.)
- Bake for about 23-25 minutes or until tops are just beginning to turn golden brown, rotating pans halfway through. (All ovens run differently, so keep an eye on them!) Do not overbake.
- Let macaroons cool on the pans for a couple of minutes, then transfer to a wire rack to cool completely.
- If you are dipping them in melted chocolate, make sure they are completely cooled. Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Place back on the baking sheet to set. Repeat with the remaining macaroons. Eat and enjoy!
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Coconut Macaroons Step by Step
Prep the oven and baking sheets: Preheat the oven to 325°F. Set two oven racks near the center of the oven and line two baking sheets with parchment paper.
Make the macaroons: In a large bowl, combine 14 oz. of coconut flakes, ¾ cup + 2 tbsp condensed milk, and 1 tsp vanilla.
In a separate bowl, combine 2 egg whites and ¼ tsp salt. Using an electric mixer, beat the egg whites until stiff peaks form.
Fold in egg whites: Gently fold the egg whites into the coconut mixture until completely combined.
Using a 1½ tbsp-sized cookie scoop, scoop the coconut mixture into balls and place them onto the prepared cookie sheet, at least 1-2″ apart. Note that the mixture will be very sticky, and it’s okay to wet your hands to shape the balls.
Bake macaroons: Bake for about 23-25 minutes or until the tops of the macaroons are just beginning to turn golden brown, rotating pans halfway through.
Let the macaroons cool on the pans for a couple of minutes, then transfer to a wire rack to cool completely.
Dip: Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Repeat with the remaining macaroons.
Cool and enjoy: Place the macaroons back on the baking sheet to set. Eat and enjoy!
How To Store Coconut Macaroons
Macaroons are best stored at room temperature in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days).
To freeze, you can individually wrap (after baking and cooling completely) and freeze in an airtight container (separating layers with parchment paper) for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature.
What to Serve With Coconut Macaroons
I like to wash these coconut macaroons down with a boba tea or a cool glass of Southern style sweet tea. If it’s cool outside, a hot toddy always does the trick.
I was intrigued by this recipe when I read the measurements for the sweetened condensed milk! But when following directions to the letter, it makes a perfect macaroon. I love this recipe! Well done!
Unbelievably easy and yet so tasty! Fail proof and foolproof! Every time!
Outstanding!! I LOVE a good macaroon and now I get to make them at home??? They do not get better than these. Thank you for sharing this beautiful, simple recipe.
I made this recipe but used coconut condensed milk. They turned out so good. So easy to make too!
I never made macaroons before and these turned out perfect! I found we like ours toasted a little more than most bakeries make them for extra crunch. Thank you!
These are fantastic and so yummy. Only thing is mine always flatten out and I was wondering why? My family loves them. Please let me know, thank you.
We loved these!
These had the perfect texture and taste – loved the addition of chocolate and crushed nuts as the base!
These were absolutely delicious! Question, do you double the salt if you double the recipe? Please let me know. Thank you
If I was doubling the recipe, I would double all the ingredients including the salt. But you don’t have to if salt is a concern for you.
So delicious. Moist and chewy. Love the chocolate bottom.
5 stars for sure! First time making these and I have to freeze them so I don’t finish off this beautiful presentation of cookies. I drizzled chocolate over the top and put them in mini cupcake holders. Thank you for such an easy beautiful cookie recipe.
This is my go to recipe for Passover !
Delicious recipe. Crispy on the outside but the inside melts in your mouth. I didn’t properly whip thr egg whites to stiff peaks but I refrigerated the dough overnight and then they didn’t get runny at all when I baked the cookie the next morning. They turned out perfectly
I loved it easy and simple
Warning: If you make these, you’ll be in charge of making them every year for Passover! I made them for the first time and they got rave reviews from my in laws! They were described as the best macaroons that any of them had tried!
I’d never made macaroons before and these were so much easier than I ever thought they’d be. We all loved the added chocolate, but left the nuts off because I didn’t have any and didn’t feel like running to the store. Lol. Next time!
Super easy and super delicious
What a great twist on macaroon cookies. They have got to be outstanding.
I have never ever made a macaroon. I think it’s because I used to hate coconut. Now that I am over that though I need to get on it! These sound delicious.
Easy and delicious. I used almond extract instead of vanilla.
I’ve always just made these plain, but the chocolate and pistachios took them to a new level. Everyone loved these!
These are beautiful.
Fantastic recipe…easy instructions, easy to make, and everyone loved them. WINNER!