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The Best Coconut Macaroons Recipe

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This easy recipe for coconut macaroons is soft and chewy on the inside and crisp and golden on the outside. The perfect cookie recipe.

This post was originally published December 4, 2013. It has since been updated to include clear instructions and helpful tips.

Single coconut macaroon held in hand

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!

macaroon batter being mixed in a glass bowl.

Coconut Macaroon Cookie 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- Regular white flour.
  • Coconut Flakes- We opt for sweetened. Located in the baking aisle of most grocers, typically by the chocolate chips.
  • Sugar- Just a touch.
  • Vanilla Extract- Always use PURE vanilla never imitation.
  • Egg whites
unbaked macaroons on a baking tray lined with parchment paper

Step By Step Instructions

  1. Preheat the oven to 325 degrees. Line a baking tray with parchment paper or a silicone mat. Set aside.
  2. Combine the coconut, sugar, flour, salt and vanilla in a medium sized mixing bowl. Stir to incorporate all of the ingredients.
  3. Add the egg whites to a clean small mixing bowl. Whisk, I recommend a hand mixer, until the whites are stiff peaks.
  4. Fold the beaten egg whites into the coconut mixture with a spatula until just combined.
  5. Scoop heaping spoonfuls onto your prepared tray. Shape into mounds.
  6. Bake 18 to 20 minutes, or until lightly toasted on top.
  7. Optional: Dip or drizzle in melted chocolate once cooled.
How to make coconut macaroons

Tips and FAQs

  • 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.

What is the difference between a macaroon and a macaron?

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.

Why do my coconut macaroons spread?

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.

Coconut macaroons drizzled in chocolate on a baking tray

More Cookie Recipes:

Are you a Macaron or MacarOOn fan? Try some of these other delicious cookie recipes:

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Coconut Macaroons

Coconut Macaroons

Yield: 18 to 24
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This easy recipe for coconut macaroons is soft and chewy on the inside and crisp and golden on the outside. The perfect cookie recipe.

Ingredients

  • 1-1/3 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

  1. Preheat the oven to 325 degrees. Line a baking tray with parchment paper or a silicone mat. Set aside.
  2. Combine the coconut, sugar, flour, salt and vanilla in a medium sized mixing bowl. Stir to incorporate all of the ingredients.
  3. Add the egg whites to a clean small mixing bowl. Whisk, I recommend a hand mixer, until the whites are stiff peaks.
  4. Fold the beaten egg whites into the coconut mixture with a spatula until just combined.
  5. Scoop heaping spoonfuls onto your prepared tray. Shape into mounds.
  6. Bake 18 to 20 minutes, or until lightly toasted on top.
  7. 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.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 54mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g
This easy recipe for coconut macaroons is soft and chewy on the inside and crisp and golden on the outside. The perfect cookie recipe.

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