Coconut Macaroons

These quick and easy coconut macaroons are a must for the coconut lover in your life. Made with 6 humble ingredients and naturally gluten-free, they’re a cinch to whip up. Beat egg whites to glossy, stiff peaks and fold them into a coconut and condensed milk mixture before scooping the batter and baking. Dip the cookies into melted chocolate, and you’re done! Their moist and chewy interior with crisp, golden exterior is simply irresistible!

I’ve tested several batches of these coconut confections using different types of coconut and varying amounts of condensed milk to find the perfect ratios for the chewy texture these cookies are known for, and my updated recipe knocks it out of the park!

One reader says: “Chewy, toasty, crispy… Such a lovely recipe! Getting the egg whites whipped up did add a slight fluffiness to the macaroons.” ★★★★★

Macaroon vs Macaron: What’s The Difference?

Macaroons and macarons may seem similar, as people often mistakenly pronounce them the same way, but they are entirely different cookies! Macaroons are coconut-based confections that are chewy, shaped in little mounds, and often dipped or drizzled with chocolate. French macarons are light, crispy sandwich cookies made with meringue and almond flour, and usually filled with buttercream.

Key Ingredients & Substitutions

These are the main ingredients you need to make this easy coconut macaroons recipe. You can find the full list of ingredients and measurements in the recipe card below.

Coconut — use sweetened shredded coconut for the chewiest macaroons, not large flakes of unsweetened coconut or desiccated coconut. I have tested this recipe with both of those, and they turned out unpleasant to eat— too hard and dry. Sweetened shredded coconut is quite moist, so it yields chewy coconut macaroons.

Sweetened condensed milk — you can usually find cans of condensed milk in the baking section near the evaporated milk. For dairy-free macaroons, swap it for sweetened condensed coconut milk, which will also add more coconut flavor to the macaroons!

Egg whites — you’ll whip the egg whites until stiff peaks form, which will give the homemade macaroons a light, airy, and chewy texture. You can save the egg yolks to make a batch of thumbprint cookies!

Chocolate — use your favorite semi-sweet chocolate chips or chop up baking chocolate bars. See the Variations section for other types of chocolate that you can use.

Can I Make Macaroons Without Eggs?

I don’t recommend it. Egg whites are the key to fluffy, chewy macaroons. The beaten egg whites give the cookies structure in two ways. The proteins in the egg whites help set the sweetened condensed milk and allow it to bond to the coconut, so the macaroons are chewy and fluffy inside. Beating changes the protein structure of the egg whites so that they bond and become more stable, which helps the macaroons hold their shape.

Without eggs, the condensed milk runs out of the coconut, creating hollow macaroons with burned bottoms. My executive editor, Sarah, tested the recipe with and without egg whites, and you can see a clear difference in how they turned out in the image below.

Tips For Working With Egg Whites

Follow these simple tips for the perfect light, airy beaten egg whites:

• Egg temperature: Eggs are easier to separate when cold, so do that when they’re straight out of the refrigerator. Since room temperature eggs whip better, separate the eggs ahead of time and leave the egg whites out for about 30 minutes before you start the recipe.
• Separate them carefully: Make sure there are no traces of egg yolks in the egg whites. Any trace of fat, like egg yolks, will prevent the egg whites from forming sturdy peaks.
• Beat to stiff peaks: When egg whites are beaten to stiff peaks, the peaks will hold their shape when you lift the mixer. They will look glossy and have a good structure. If they droop, keep beating for another minute or so, but watch them closely so you do not accidentally overbeat them. (Overbeaten egg whites look grainy and clumpy, not smooth and glossy.)
• Fold them gently: Folding the egg whites with the coconut gently preserves as much air as possible to keep the egg whites fluffy, which will help create airy, light coconut macaroons.

Easy Coconut Macaroon Variations

If you want to switch up the flavor of these easy coconut macaroons, I’ve got you covered with simple ideas!

• Lightly toast the coconut: Toasted coconut adds a deeper, nuttier flavor and a slightly less chewy texture. Toast half of the coconut (200g) just until lightly browned, and let it cool before mixing the macaroons.
• Add mix-ins: Diced dried fruit (like sweetened pineapple, cranberries, or candied cherries), chopped toasted pecans or macadamia nuts, or festive sprinkles add color, flavor, and texture to classic macaroons. Add up to ½ cup to the coconut mixture in Step 3.
• Use other types of chocolate: Instead of semi-sweet chocolate, feel free to use milk chocolate, white chocolate, dark chocolate, flavored fèves (baking wafers), etc. You can also drizzle the tops in addition to or instead of dipping the bottoms of the coconut macaroons.
• Extra gooey macaroons: Use the whole can of condensed milk. This recipe makes a delightfully textured macaroon and doesn’t call for the whole can of sweetened condensed milk, but if you prefer a gooey macaroon, you can use the whole can. The cookies will just spread a bit more at the base and may get darker in color on the bottom, but they will have gooier middles.

Pro Tips For The Best Coconut Macaroon Cookies

If you want a finer texture, chop the coconut first. Add the bag of coconut to a food processor and pulse it a few times until it is finely chopped. This will give your macaroons a texture more similar to an Almond Joy!

Always line the baking sheets with parchment paper or a silicone mat. This thin layer does a great deal to insulate the bottoms of the macaroons and will prevent them from getting too brown. It also helps them easily release from the pan once cooled.

Don’t overbake the macaroon cookies. Overbaking will lead to the cookies drying out and losing their chewy texture. Once the tops and bottom edges are lightly golden brown, the coconut macaroons are ready.

Don’t waste the leftover sweetened condensed milk! Use the extra condensed milk in coffee for a Vietnamese-inspired morning cup, or fold it into 1 cup of whipped cream, swirl with chocolate sauce or jam, and freeze for a personal pint of no-churn ice cream!

How To Make Coconut Macaroons

Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making easy coconut macaroons. You can find the full set of instructions in the recipe card below.

1. Stir together the shredded coconut, sweetened condensed milk, vanilla extract, and salt in a large bowl. Set aside for now.

2. In another large bowl, beat the egg whites to stiff peaks on high speed.

3. Gently and carefully fold the egg whites into the shredded coconut mixture.

4. Using a 1½-tablespoon cookie scoop, scoop the macaroon batter and place it on a rimmed baking sheet lined with parchment paper. (For this recipe, you will need 2 prepared baking sheets.) Space the scoops about 1 inch apart.

5. Bake one sheet at a time at 325°F for 20 to 25 minutes. Repeat with the second baking tray. Let the coconut macaroon cookies cool completely in the pans.

6. Once the macaroons are cool, prepare the chocolate for dipping. Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each one, until all the chocolate has melted. Dip the bottom of each cookie in the melted chocolate, then place it back on the lined baking sheet to set and cool completely.

4.85 from 98 votes

Coconut Macaroon Recipe

Homemade Coconut Macaroons are ready in a flash with simple ingredients and minimal effort. Dip them in chocolate for a sweet treat everyone will love!

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Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24 cookies

Calories 153kcal

Author John Kanell

Video

Equipment

• ▢
  Mixing Bowls
• ▢
  Electric or stand mixer
• ▢
  Baking Sheets
• ▢
  Parchment paper

Ingredients

• ▢ 1 14-ounce/ 396g bag sweetened shredded coconut
• ▢ ⅔ cup sweetened condensed milk (160ml) (see Notes about using the whole can)
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon salt
• ▢ 2 large egg whites room temperature
• ▢ 6 ounces semi-sweet chocolate chips or chopped bars (170g)

Instructions

• Preheat the oven to 325°F. Line two rimmed baking sheets with parchment paper.
• In a large bowl, stir together the coconut, condensed milk, vanilla, and salt.
• In another larger bowl, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Gently fold the egg whites into the coconut mixture.
• Using a 1½-tablespoon scoop, scoop the cookie batter onto the lined baking sheets, spacing each of them about 1 inch apart.
• Bake, 1 sheet at a time, for 20 to 25 minutes or until the tops and bottom edges are golden brown. Let cool completely on the pan.
• Place the semi-sweet chocolate in a microwave-safe bowl. Microwave on high in 30 second intervals, stirring between each, until the chocolate is smooth and melted.
• Dip the bottom of the cookies in the chocolate. Place back on the lined baking sheets and let cool completely at room temperature until the chocolate is set, about 1 hour. You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired. Cookies can be stored in an airtight container at room temperature for up to 1 week.

Notes

• Can I use the whole can of sweetened condensed milk? Yes! This will make extra gooey macaroons. They will also spread a bit more, especially at the bottom, so just keep that in mind. They may look slightly different, and less domed, than the ones pictured in this post.
• Pop the tray in the fridge or freezer to set the chocolate quickly. They should only need 10 to 20 minutes in the cold environment to set up.
• You can skip the chocolate. These cookies are delicious on their own, if you don’t want to dip or drizzle them with melted chocolate.

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 132mg | Fiber: 1g | Sugar: 14g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg

*Nutrition Disclaimer

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Storage

Storage: Store coconut macaroons in an airtight container at room temperature for up to 1 week.

Freezing: Once the macaroons are completely cooled to room temperature and the chocolate has set, transfer them to a freezer-safe bag or container with a sheet of parchment paper between layers so they don’t stick. They freeze well for up to 3 months. Let them thaw at room temperature for a couple of hours before enjoying.

How do I preserve chewiness during storage?

As I recommend in my homemade brown sugar recipe, toss a few marshmallows into the storage container along with the macaroons. They will help the cookies maintain their texture.

More Coconut Recipes To Try

In the mood for more coconut flavor? Try one of these recipes next!

Homemade coconut cream pie is always a hit thanks to the creamy custard filling that’s loaded with coconut flavor. This pie keeps for up to 5 days, so feel free to make it a day or so in advance (but I recommend adding the whipped topping right before serving so it doesn’t deflate).

Coconut cookies are buttery and chewy, and so quick to make since you don’t need to chill the cookie dough! You can even add mix-ins to change them up.

Light, fluffy Italian cream cake is filled with coconut and liberally studded with pecans. This Southern classic is ideal for birthdays, holidays, or any special occasion.

Coconut cake is as delicious as it is beautiful. Cake flour gives it an unbelievably light, fine crumb, and lots of sweetened shredded coconut adds plenty of coconut flavor to the cream cheese frosting.

Coconut, chocolate, and pecans come together to make German chocolate cookies, a delightful sweet treat that everyone will love! The sweet coconut frosting takes these cookies to the next level.

If you’ve tried this coconut macaroon recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!