These Coconut Macaroons are a delicious and easy-to-make dessert that will have everyone impressed! Soft and chewy on the inside, lightly toasted coconut on the outside- An easy way to impress with minimal effort!
Love cookies? Honestly, same! Be sure to try some of my other favorites like my Almond Biscotti, Smore Macaron Recipe, Easy Meringue Cookies, and Caramel Filled French Macarons!
This post was originally published December 4, 2013. It has since been updated to include fresh photos and helpful tips.
Recipe Features:
- 5-Ingredient Dessert: With minimal ingredients you can have this treat whipped up in minutes!
- No-Fail Recipe: My 10 year old makes these with minimal help and they turn out wonderful every time.
- Easy to Customize: Add chocolate chips, dip in chocolate, or a dash of almond extract.
Did you know I have over 70 cookie recipes on the site? It is no secret that cookies have a very special place in my heart. However, these chewy coconut macaroons rank high on the top of my husbands list. They are his favorite for so many reasons, but mostly because they contain his all-time favorite ingredient: coconut.
I have tried dozens of recipes for coconut macaroons since we first married, almost 13 years ago, but these have to be the best coconut macaroons. They check all of the boxes. Chewy and moist on this inside and a perfectly toasted coconut on the outside. Delicious and irresistible, especially when dipped or drizzled with chocolate!
Macaroons Ingredients
The recipe list is simple and short. All together this recipe costs roughly $5 per batch! Can’t beat that. It differs from a lot of other recipes out there because it is missing one commonly seen ingredient. These coconut macaroons are without sweetened condensed milk. BUT they deliver in flavor and still have that soft and gooey texture.
- All-Purpose Flour: Flour provides a light cookie texture that is unbeatable.
- Coconut Flakes: We opt for sweetened. Located in the baking aisle of most grocers, typically by the chocolate chips.
- Sugar: Increase the amount called for slightly if you use unsweetened coconut.
- Vanilla Extract: Pure vanilla is what I reach for. Imitation can leave a slight unappealing aftertaste.
- Egg whites: The binding agent that holds everything together.
- Chocolate: Optional, but a delicious addition.
Easy Coconut Macaroons Recipe
- PREP: Preheat the oven to 325 degrees. Line a baking tray with parchment paper or a silicone mat. Set aside.
- MIX: Combine the coconut, sugar, flour, salt and vanilla in a medium sized mixing bowl. Stir to incorporate all of the ingredients.
- STIR: Add the egg whites to a clean small mixing bowl. Whisk, I recommend a hand mixer, until the whites are stiff peaks. Fold the beaten egg whites into the coconut mixture with a spatula until just combined.
- FORM: Scoop heaping spoonfuls onto your prepared tray. Shape into mounds.
- BAKE: Bake 18 to 20 minutes, or until lightly toasted on top.
- Optional: Dip or drizzle in melted chocolate once cooled.
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Recipe Notes:
– Always use a hand mixer or mix these cookies by hand. This helps to keep them held together without too much over mixing.
– Use parchment paper or a silicone baking mat on your pan to help avoid sticking.
– You can easily freeze these cookies for up to 3 months. Let them cool and store in an airtight container Before serving, let them come to room temperature on a plate or tray.
– For even sizing try using a cookie scoop.
The biggest difference between to two cookies is their main ingredient. The classic French macaron is made with almond meal (or almond flour) and have a puffed smooth surface while macaroons are made with shredded coconut and have more of a rugged surface.
The biggest reasoning for spreading coconut macaroons is that there is too much liquid. Too much condensed milk can lead to a very runny batter, which is why we opt to not use it. Whipped egg whites will hold everything in place and avoid the spreading of your cookies. Also, be sure you fully whip the egg whites. This is essential for helping hold the cookies together.
More Must Try Coconut Recipes
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Coconut Macaroons
Ingredients
- 1⅓ cup shredded coconut
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- pinch of salt
- 1/2 teaspoon pure vanilla extract
- 2 large egg whites at room temperature
Instructions
- Preheat the oven to 325 degrees. Line a baking tray with parchment paper or a silicone mat. Set aside.
- Combine the coconut, sugar, flour, salt and vanilla in a medium sized mixing bowl. Stir to incorporate all of the ingredients.
- Add the egg whites to a clean small mixing bowl. Whisk, I recommend a hand mixer, until the whites are stiff peaks.
- Fold the beaten egg whites into the coconut mixture with a spatula until just combined.
- Scoop heaping spoonfuls onto your prepared tray. Shape into mounds.
- Bake 18 to 20 minutes, or until lightly toasted on top.
- Optional: Dip or drizzle in melted chocolate once cooled.
Notes
- Use parchment paper or a silicone baking mat on your pan to help avoid sticking.
- You can easily freeze these cookies for up to 3 months. Let them cool and store in an airtight container Before serving, let them come to room temperature on a plate or tray.
- For even sizing try using a cookie scoop.
Nutrition
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Comments & Reviews
Jill says
I cannot wait to make these!!! They look great.
Jesseca says
Thanks, Jill! I hope you love them.
Susie says
Yum!!! I just made these. So simple and delicious! To answer the last question, it made 20 cookies. I used unsweetened coconut. The sugar and vanilla add plenty of sweetness. Thanks so much for sharing!
Nicole says
How many does this make? And do you use sweetened or unsweetened coconut?
Charity says
This recipe seems so easy! I can’t wait to try them for my Christmas Cookie Party!
Tasha says
So I just made these… For some reason they look nothing like yours and are crunchy and gross. When transferring the batter to the cookie sheets it was so sticky that I couldn’t get decent looking balls.. And they taste like nothing, slight coconut flavouring but are dry. I followed your ingredients and directions to a T..
Jesseca says
Hm… That sounds strange. I’ll whip up another batch right now and make sure I wrote the recipe correct in the post.
Stacey says
Perhaps try dropping spoonfuls of batter into shredded coconut, then roll it around, then press it onto the cookie sheet.
Holly C. says
These look so fancy! Perfect for entertaining.
MaryB says
Are you using sweetened or unsweetened coconut for these delights?
Leanne says
I love coconut macaroons! These look delicious! I wish I lived close to you.
Yvonne @ TriedandTasty says
These are so pretty!!! Because of all the yucky ingredients in shredded coconut, we’ve actually started buying ours in the bulk bin at the health food store – it’s organic unsweetened and it’s finely shredded. At first it was hard for me to get used to how small the shreds are, but now I am used to it. One ingredient: organic coconut! SO delicious, you should pick you up some!
Amber @ Dessert Now, Dinner Later! says
Where do you get finely shredded coconut? I love the look of yours!
Jesseca says
I got mine at Whole Foods. BUT see yvonne’s comment… :0)
Sumo says
Yum, these look tasty. My husband doesn’t like coconut so I could make these and have them all to myself! 🙂
Britney @ The Princess & Her Cowboys says
These look really good and I’m not really a fan of coconut! I will have to make some for the hubby and definitely try them out! Thanks so much for sharing!
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marissa | Rae Gun Ramblings says
oh those look delicious I love coconut!