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Home » Desserts » The Best Coconut Macaroons Recipe

The Best Coconut Macaroons Recipe

20 Comments By Jesseca on December 14, 2022

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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:

  • Almond Biscotti
  • Smore Macaron Recipe
  • Easy Meringue Cookies
  • Caramel Filled French Macarons
  • Coconut Lime Cookies
  • The BEST Oatmeal Cookies
  • Thick Chocolate Chip Cookies
  • 3-Ingredient Oreo Truffles
  • Copycat Little Debbie Oatmeal Cream Pie
  • Spicy Chocolate Cookies
  • Sour Cream Sugar Cookies
  • Caramel Pecan Thumbprint Cookies

Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!

5 from 1 vote

Coconut Macaroons

Created by: Jesseca

Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
18 to 24
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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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

  • 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

Serving: 1g | Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 54mg | Fiber: 1g | Sugar: 8g

Equipment

Silicone Baking Mats
Silicone Spatula
Baking Sheets

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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.

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    Comments & Reviews

  1. Jill says

    July 11, 2021

    I cannot wait to make these!!! They look great.

    Reply
    • Jesseca says

      July 11, 2021

      Thanks, Jill! I hope you love them.

      Reply
  2. Susie says

    December 21, 2013

    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!

    Reply
  3. Nicole says

    December 13, 2013

    How many does this make? And do you use sweetened or unsweetened coconut?

    Reply
  4. Charity says

    December 11, 2013

    This recipe seems so easy! I can’t wait to try them for my Christmas Cookie Party!

    Reply
  5. Tasha says

    December 9, 2013

    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..

    Reply
    • Jesseca says

      December 9, 2013

      Hm… That sounds strange. I’ll whip up another batch right now and make sure I wrote the recipe correct in the post.

      Reply
    • Stacey says

      March 11, 2014

      Perhaps try dropping spoonfuls of batter into shredded coconut, then roll it around, then press it onto the cookie sheet.

      Reply
  6. Holly C. says

    December 5, 2013

    These look so fancy! Perfect for entertaining.

    Reply
  7. MaryB says

    December 5, 2013

    Are you using sweetened or unsweetened coconut for these delights?

    Reply
  8. Leanne says

    December 5, 2013

    I love coconut macaroons! These look delicious! I wish I lived close to you.

    Reply
  9. Yvonne @ TriedandTasty says

    December 5, 2013

    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!

    Reply
  10. Amber @ Dessert Now, Dinner Later! says

    December 4, 2013

    Where do you get finely shredded coconut? I love the look of yours!

    Reply
    • Jesseca says

      December 5, 2013

      I got mine at Whole Foods. BUT see yvonne’s comment… :0)

      Reply
  11. Sumo says

    December 4, 2013

    Yum, these look tasty. My husband doesn’t like coconut so I could make these and have them all to myself! 🙂

    Reply
  12. Britney @ The Princess & Her Cowboys says

    December 4, 2013

    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!

    Reply
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  13. marissa | Rae Gun Ramblings says

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    oh those look delicious I love coconut!

    Reply

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Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

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141 shares