Coconut Macaroons

These coconut macaroons are a simple, classic cookie that delivers big flavor with minimal effort. They’re soft and chewy on the inside, lightly crisp on the outside, and made with just a handful of ingredients.

The batter comes together quickly in one bowl, and the cookies bake up beautifully golden with just the right texture. No whipping egg whites required — just mix and bake. You can leave them as-is or dip them in chocolate for a little extra something. They’re hard to resist either way.

Why You’ll Love this Recipe

• Soft and chewy with crisp edges. The perfect texture combination in every bite.
• Quick and easy. Made in one bowl with simple ingredients, these come together fast .
• Big coconut flavor. Sweetened shredded coconut makes them rich and satisfying.
• Balanced sweetness and texture. These macaroons are rich and chewy without being overly sweet, letting the coconut flavor shine.
• Even better with chocolate. Dip or drizzle with chocolate for a classic bakery-style finish.

What’s the Difference Between a Macaroon and a Macaron?

Macaroons and macarons have some similarities. Both are made with egg whites for a meringue-like cookie that’s naturally gluten-free. Macarons (mack-uh-ROHNS) are made with ground almonds to make cookies in various flavors. The cookies are light and airy with an outer crunch and are sandwiched around a buttercream filling. Macaroons (mack-uh-ROONS) like these are mounded cookies made with coconut. They’re denser and chewier than their single-O counterparts. They’re also far easier to make!

What You’ll Need

You’ll love this short list of simple ingredients! See the recipe card below for quantities and full instructions. Here are some notes about the ingredients you’ll need to make Coconut Macaroons.

• Sweetened condensed milk – This works perfectly here to add sweetness and to hold everything together. Look for cans of it on the baking aisle. Don’t confuse this with evaporated milk, which is unsweetened and much thinner.
• Egg whites – Eggs separate more easily when they’re cold, but they’ll mix better at room temperature. If you have the time, separate them first and let the whites sit at room temperature for a bit before mixing. I recommend baking with large eggs.
• Vanilla extract
• Almond extract – You can use all vanilla extract, but the bit of almond flavor works so well here.
• Salt
• Coconut – You’ll need an entire 14-ounce package of sweetened shredded coconut (like Angel Flake).
• Semisweet chocolate – This is optional for dipping or drizzling the cookies. I recommend using a good quality chocolate for melting. Chocolate discs or bar chocolate usually works well. Many brands of chocolate chips are designed to hold their shape through baking, so they don’t melt very well.

Should I toast the coconut for macaroons?

I find that people usually have pretty strong opinions about whether or not coconut should be toasted for making macaroons. Personally, I don’t toast the coconut first. The coconut will get nicely toasted while the cookies bake, and that’s enough for me.

If you want more toasted flavor, then you can certainly toast the coconut beforehand. I recommend going for a light toasting because of the extra browning that will happen as the macaroons bake.

How to Make Coconut Macaroons

You’ll just need one bowl for mixing these quick and easy macaroons! No electric mixer needed; just grab a whisk and a spoon.

• Begin mixing. Whisk together the condensed milk, egg white, vanilla extract, almond extract, and salt in a large mixing bowl until well-blended and a little frothy.
• Add the coconut. Fold the coconut into the milk mixture.

• Portion. Using 2 tablespoons of the coconut mixture at a time, scoop the cookie and place on baking sheets lined with parchment paper. (I use a #30 scoop.) Leave about 2 inches between the cookies.
• Chill. Place the pans in the refrigerator, and chill for 30 minutes.
• Prepare for baking. Heat the oven to 350°F.

• Bake. Place one pan of macaroons in the oven, and bake for 16 to 18 minutes. The cookies should appear set and the coconut will be golden brown and toasted. Repeat with the remaining cookies.
• Cool. Place the pan on a wire rack, and allow the cookies to cool completely.

• Dip the macaroons in chocolate. Melt the chocolate in a double boiler or in the microwave at half power in 30-second intervals. Dip the bottoms of the macaroons in the melted chocolate and place back on the parchment lining or on a fresh sheet of parchment. You can instead (or additionally) drizzle the tops of the cookies with melted chocolate.

Variation Ideas

Here are some ideas for some simple twists on this coconut macaroon recipe:

• Nuts – Add a handful of finely chopped nuts along with the coconut. I recommend pecans or almonds. The latter will be a hit with fans of Almond Joy candy bars!
• Chocolate chips – For more chocolate flavor, add a handful of mini chocolate chips or chopped chocolate to the batter when you add the coconut.
• Dried fruit – Try adding your favorite dried fruit, like cranberries or cherries.
• Caramel – Instead of chocolate, drizzle the tops with your favorite thick caramel sauce.
• Unsweetened coconut – If you find these a bit too sweet, substitute some of the coconut with unsweetened coconut.

How to Store

Room temperature: After the macaroons have cooled and the chocolate has set, store them in an airtight container at room temperature up to a week.

Refrigerator: You can extend storage to two weeks by storing them in the refrigerator. Place a sheet of waxed paper between layers to help keep them looking their best.

Freezer: Place the macaroons in a freezer-safe container or bag. If you’re storing them in layers, place a sheet of waxed paper between those layers. Properly stored, they should keep in the freezer up to 3 months. The chocolate may not look its best after freezing, but the taste shouldn’t be affected. You can also wait to add the chocolate after thawing the macaroons. Thaw overnight in the refrigerator or for an hour or so at room temperature.