Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo. Macaroons might just be the most perfect coconut cookie ever created.
Coconut macaroons are a classic for a reason — your family will ask you to make them every opportunity they get. So it’s a good thing that they’re a lot easier to make than you think. You can serve bakery-style macaroons in under an hour.
Why You'll Love the Coconut Macaroons
- Simple ingredients. There are only 6 ingredients required to make coconut macaroons — and none of them are uncommon or hard to find. You may already have everything you need!
- Chocolatey coconut flavor. When the coconut cookies are out of the oven, they get a quick dip in chocolate (if you want) before they’re ready to eat. Sweet, fragrant coconut and luscious chocolate are a perfect combination that makes these macaroons nearly impossible to eat just one at a time.
- So easy to make. This coconut macaroon recipe is simple and straightforward. They’re easy to prepare with a little help from a hand or stand mixer. You’ll mix ingredients together, beat egg whites to give the cookies structure, and then combine them to bake to get their signature golden color and crunch.
- They’re fast. You can get them in the oven after just 15 minutes of prep.
Ingredient Notes
To make these easy Coconut Macaroons, you will need the following ingredients (full measurements in recipe card below):
- sweetened coconut flakes - you can also use unsweetened coconut flakes if you prefer less-sweet macaroons.
- sweetened condensed milk
- vanilla extract - vanilla bean paste can be used in place of extract at a 1:1 ratio for richer flavor.
- almond extract - if you don’t have almond extract on hand, use the same amount of almond liqueur or a different nut extract in its place.
- egg whites - you can use fresh egg whites or egg whites from a carton to save a little time.
- salt
- semi-sweet chocolate - chocolate is optional if you want to dip your macarons in chocolate. If so, I recommend semi-sweet chocolate but milk chocolate or dark chocolate works too.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Coconut Macaroons
- Beat egg whites. In a large mixing bowl, use a hand mixer (or stand mixer) to beat the egg whites and salt together until stiff peaks form, about 3 minutes. Set aside.
- Add to dry ingredients. In a medium mixing bowl, stir together the coconut, condensed milk, vanilla extract, and almond extract. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Scoop cookies. Line two large half sheet baking pans with parchment paper or a silicone baking mat. Using a cookie scoop, scoop 2 tablespoons of the batter and place on the line baking sheets, spacing about 1 inch apart.
- Bake. Bake in a 325F preheated oven for 20 to 25 minutes, until the tops and edges are golden brown. Let the cookies cool on the pans for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Melt chocolate. Melt the semi-sweet chocolate in microwave, stopping and stirring at every 30-second interval until smooth or creamy, or melt in a double broiler over a pot of boiling water.
How to Melt Chocolate
You can melt the chocolate either on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Dip macaroons in chocolate. Dip the bottoms of the cooled macaroons in the melted chocolate, allowing any excess to drip back into the bowl. Place the macaroons back onto the lined baking sheets.
- Cool. Let them completely cool and set before serving. You can speed up the time by placing in the refrigerator for 10-15 minutes until set.
Coconut Macaroon Variations
- Add more chocolate. Want to up the chocolate factor? Drizzle a little extra melted chocolate over the top of the macaroons or coat a larger portion of the bottom to add a little more indulgence.
- Add sprinkles. After dipping the macaroons in chocolate, add sprinkles and place the macaroons upside down to let them dry.
- Add nuts. Similarly, after dipping in chocolate, sprinkle on some nuts such as chopped peanuts, pecans, walnuts, almonds, or pistachios.
- Add color. Use semi-sweet chocolate instead and add food coloring to make it festive based on the holiday that you are making these cookies for.
Recipe Tips and Tricks
- Use the 2-spoon method. If you don’t have a cookie scoop handy, you can use two spoons to scoop and shape balls of the macaroon mixture into uniform shapes. Take a spoon in each hand, scoop the amount you wish to shape, and pass the dough between the two spoons a few times until a ball forms.
- Intensify the coconut flavor. Using toasted coconut or toasting the coconut flakes yourself will make the coconut flavor a bit richer than using raw coconut flakes. Toast the flakes in a non-stick skillet over medium-low heat for a few seconds, just until the coconut starts to change color.
Storing and Freezing Instructions
How to Store
Store coconut macaroons in an airtight container at room temperature for up to 1 week. If planning to store a little longer, you can store them in the refrigerator for up to 3 weeks.
How to Freeze
To freeze, place cooled coconut cookies on a parchment-lined tray and freeze for 1-2 hours until frozen solid, or wrap them individually in plastic wrap. Then, transfer the macaroons into a freezer bag or airtight container and freeze for up to 3 months.
More Cookie Recipes
- 50 Best Cookie Recipes
- Lemon Drop Cookies
- Italian Ricotta Cookies
- Double Chocolate Chip Cookies
- Classic Shortbread Cookies
- Oreo Truffles
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Coconut Macaroons
- Total Time: 40 minutes
- Yield: 24-26 cookies
- Diet: Vegetarian
Description
Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo. Macaroons might just be the most perfect coconut cookie ever created.
Ingredients
- 14 ounces sweetened coconut flakes
- ¾ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 large eggs whites, at room temperature
- ¼ teaspoon salt
- 6 ounces semi-sweet chocolate, chopped
Instructions
- Preheat oven to 325°F. Line two large half sheet baking pans with parchment paper or a silicone baking mat.
- In a medium mixing bowl, stir together the coconut, condensed milk, vanilla extract, and almond extract. Set aside.
- In a large mixing bowl, use a hand mixer (or stand mixer) to beat the egg whites and salt together until stiff peaks form, about 3 minutes.
- Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a cookie scoop, scoop 2 tablespoons of the batter and place on the line baking sheets, spacing about 1 inch apart. Bake for 20 to 25 minutes, until the tops and edges are golden brown. Let the cookies cool on the pans for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Melt the semi-sweet chocolate in microwave, stopping and stirring at every 30-second interval until smooth or creamy, or melt in a double broiler over a pot of boiling water.
- Dip the bottoms of the cooled macaroons in the melted chocolate, allowing any excess to drip back into the bowl. Place the macaroons back onto the lined baking sheets.
- Let them completely cool and set before serving. You can speed up the time by placing in the refrigerator for 10-15 minutes until set.
Notes
How to store: Store coconut macaroons in an airtight container at room temperature for up to 1 week. If planning to store a little longer, you can store them in the refrigerator for up to 3 weeks.
How to freeze: Place cooled coconut cookies on a parchment-lined tray and freeze for 1-2 hours until frozen solid, or wrap them individually in plastic wrap. Then, transfer the macaroons into a freezer bag or airtight container and freeze for up to 3 months.
- Prep Time: 15 minutes
- Dipping Chocolate: 20 minutes
- Cook Time: 25 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: coconut macaroons, coconut cookies
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