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    You are here: Home / Desserts / Cookies / Coconut Macaroons

    Coconut Macaroons

    February 15, 2019 Updated February 11, 2020 BySam 56 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    How to Make Coconut Macaroons

    Light and chewy coconut macaroons!  These sweet and simple cookie mounds require only five ingredients! Lightly toast them in the oven and bonus points if you dip them in dark chocolate! Today’s recipe also includes a how-to video at the bottom of the post! 

    Coconut Macaroon on cooling rack

    I swear, I have never had as difficult of a time getting recipe tasters as I did for these coconut macaroons!

    Evidently I’m surrounded by coconut-haters! Zach especially turned up his nose at them (he was practically offended when he saw shredded coconut on our shopping list), and most of my family members refused to try them because “ew, coconut”. 🤦🏼‍♀️

    So where do you fall? Do you love it, or hate it?

    I (obviously?) love coconut. I have a slight obsession with my coconut cake recipe as well as these coconut cookies, and I hope that some of you out there like it as much as I do and actually will enjoy these perfectly delicious and chewy cookies.

    Chocolate dipped coconut macaroons on a plate

    Is There a Difference Between a Macaroon and a Macaron?

    Why, YES, and I’m so glad you asked. Macaroons and macarons are actually very different.

    What you see here today is a coconut Macaroon (please note the double “o”s). Macaroons are made with coconut and egg whites. They are usually shaped in little mounds and have a chewy texture. Generally speaking, macaroons are not terribly difficult or time consuming to make.

    Macarons (single “o”),on the other hand, are not made with coconut. They are a delicate French sandwich cookie made primarily of almond flour and egg whites. Macarons are usually colorful and are sandwiched around a filling (usually jam, ganache, or buttercream). They are time consuming and difficult to make. Fortunately, we’re focusing on the easy recipe today 😉

    A coconut macaroon being dipped into dark chocolate

    Coconut Macaroons are incredibly simple to make, and I just have a few tips for you below in order to make them come out perfectly every time.

    The most important part of making this recipe is whipping your egg whites to stiff peaks.  So, in case you were wondering…

    What do Stiff Peaks Look Like?

    “Stiff peaks” just means that if you raise your beaters or a spatula or knife directly out of your beaten egg white, the peaks that form do not fall back into themselves and remain stable/stiff.  Below, you can see a picture of exactly what your stiff peaks should look like.  Note that the both the peak in the bowl and on the end of the whisk have held their shape.

    Egg whites beaten to stiff peaks for coconut macaroons

    Coconut Macaroon Batter

    Tips for Perfect Coconut Macaroons

    • This recipe calls for a “scant cup” of sweetened condensed milk — this just means using slightly less than 1 cup.  I usually look for the condensed milk to reach just below the 1 cup marker line on my liquid measuring cup.
    • Sweetened condensed milk and evaporated milk are not the same thing, so please don’t try to substitute.
    • Make sure that the bowl you will be using to beat your egg whites is completely clean, dry, and grease free, otherwise your eggs may fail to reach stiff peaks.

    How Long are They Good For?

    Coconut Macaroons will keep at room temperature in an airtight container for up to one week.  They may also be individually wrapped (after baking and cooling completely) and frozen in an airtight container for several months.

    Interior of a coconut macaroon

    Enjoy (and if you’re a coconut-hater, I’m sorry!).

    More Great Recipes to Try:

    • Seven Layer Bars
    • Coconut Cream Pie
    • Meringues
    • Coconut Truffles
    • Coconut Cream Bars

    Be sure to check out the video at the bottom of the recipe (it’s an older video)! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!

    Coconut macaroon on cooling rack

    Coconut Macaroons

    How to make Coconut Macaroons!
    Be sure to check out the VIDEO just below the recipe!
    4.75 from 16 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 30 coconut macaroons
    Calories: 85kcal
    Author: Sam Merritt

    Ingredients

    • 14 oz sweetened coconut flakes (400g)
    • 1 scant cup* sweetened condensed milk (225ml)
    • 1 teaspoon vanilla extract
    • 2 large egg whites room temperature**
    • ¼ teaspoon salt
    • 4 oz dark chocolate bar optional
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 325F (165C) and line a large cookie sheet with parchment paper.
    • In a large bowl, stir together coconut flakes, condensed milk and vanilla extract until well-combined.
    • In a separate bowl (make sure that it is completely clean and dry) combine the egg whites and salt.  
    • Using an electric mixer with whisk attachment (you could also use standard beaters if you don't have the whisk attachment, but the whisk is faster) beat egg whites and salt until stiff peaks form (see picture in post for photo of stiff peaks and description).
    • Gently fold the egg whites into the coconut mixture until completely combined.
    • Using a 1 ½ Tablespoon-sized cookie scoop, scoop macaroon mixture into balls and drop onto prepared cookie sheet, placing at least 1" apart.  
    • Bake on 325F (165C) for 20-23 minutes or until tops are just beginning to turn golden brown.
    • Allow coconut macaroons to cool completely before dipping in chocolate (if desired).
    • To dip in chocolate -- chop chocolate bar into small even-sized pieces and place in a small microwave-safe bowl.
    • Heat in 20-second increments, stirring in between) until chocolate is smooth and completely melted.
    • Dip the bottom of each macaroon into chocolate and return to baking sheet for the chocolate to harden.
    • Enjoy!

    Notes

    *Just slightly less than 1 cup
    **If your eggs are not at room temperature, a quick way to bring them up to temp is to place them in a bowl of warm (not hot!) water and allow them to sit for 15 minutes, then dry the eggs, crack them, and separate the yolks and whites.

    Nutrition

    Serving: 1coconut macaroon | Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 79mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Coconut Macaroons cooling on a cooling rack

    This recipe was originally published 01/31/2018, updated 02/15/2019

    Previous Post: « Crème Brûlée Recipe
    Next Post: Kitchen Tips: How to Make Pastry Cream »

    Reader Interactions

    Comments

    1. Sharon C.

      March 07, 2021 at 7:14 pm

      5 stars
      These were absolutely delicious! Thanks for sharing this recipe!

      Reply
      • Sam

        March 07, 2021 at 9:07 pm

        I’m so glad you enjoyed them so much, Sharon! 🙂

        Reply
    2. Ellen

      December 06, 2020 at 1:42 pm

      2 stars
      I’m not sure why my cookies are an epic Fail. I weighed out the coconut, I measured precisely the amount of condensed milk..I whipped my whites until stiff peaks…
      They cooked up FLAT! I had a heck of a time getting them off the parchment.. they taste good but cannot be served as a Christmas Dainty 🥺

      Reply
      • Sam

        December 08, 2020 at 10:06 pm

        Hmm that’s very odd. The only things I can think of are the condensed milk or the eggs not quite being whipped properly.

        Reply
    3. Angela

      November 18, 2020 at 11:58 am

      5 stars
      These are the best!!

      Reply
      • Sam

        November 18, 2020 at 10:28 pm

        I am so glad you enjoyed them so much, Angela! 🙂

        Reply
    4. Leslie

      October 28, 2020 at 9:17 pm

      5 stars
      These macaroons are tasty and easy. I can always count on you for good results a easy to follow directions. Thank you for sharing this with us.

      Reply
      • Sam

        October 29, 2020 at 12:40 pm

        I am so glad you enjoyed them so much, Leslie! 🙂

        Reply
    5. Kelly

      September 26, 2020 at 3:11 pm

      Mine tend to brown quicker than that tops Hence causing the bottoms to burn what do you suggest

      Reply
      • Sam

        September 27, 2020 at 3:03 pm

        Hi Kelly! Is your oven temperature accurate? I am wondering if it running a little hotter than it says?

        Reply
    6. Linsey

      May 25, 2020 at 2:27 pm

      Thank you Sam, followed the recipe exactly and they turned out great! I love watching your video first, great tips. Have never before made macaroons successfully. This was the 1st time they came out. All of your recipes i have used came out great.

      Reply
      • Sam

        May 25, 2020 at 9:01 pm

        I am so glad to hear this, Linsey! Thank you so much for letting me know how they turned out, I appreciate it <3

        Reply
    7. Connie Ross

      January 31, 2020 at 11:40 am

      5 stars
      These were excellent. I will certainly make them again. They came out perfect! I melted Ghirardelli dark chocolate flavored melting wafers in the microwave and dipped the bottoms of the cookies in it. You can also spread the chocolate on the bottom with a spoon or butter knife. I made some with just the vanilla flavoring and the other with a mixture of vanilla and almond. Both were delicious! Next time I put the chocolate on I will freeze a cookie sheet and then lay the cookies on the cookie sheet after putting the chocolate on the bottom of the cookie so the chocolate quickly sets rather than spreading.

      Reply
      • Sugar Spun Run

        January 31, 2020 at 2:45 pm

        I am so glad that you enjoyed the coconut macaroons, Connie! Thanks for commenting. 🙂

        Reply
    8. Kimbra

      December 30, 2019 at 7:42 pm

      I used the entire can of sweetened condensed milk and they turned out fine. There is a good reason for using parchment paper!!
      We enjoyed these cookies, thanks for the video!

      Reply
      • Sugar Spun Run

        December 30, 2019 at 9:34 pm

        I am so glad that you enjoyed the coconut macaroons, Kimbra! Thank you for commenting. 🙂

        Reply
    9. Sean

      November 16, 2019 at 6:15 pm

      5 stars
      Tried this with unsweetened coconut. Came out chewy and a little dry. Really needs to moisture present in sweetened coconut to come out right. Also added 1/2 tsp almond extract to the recipe. Really made an already great recipe pop. Thanks Sam for another wonderful recipe.

      Reply
      • Sam

        November 16, 2019 at 7:05 pm

        You’re very welcome, Sean, thank you for commenting and letting me know how you liked the macaroons!

        Reply
      • Alice White

        April 08, 2020 at 1:35 am

        I’ve seen recipes that instruct you to soak the unsweetened coconut in milk ahead of time in order to give it more moisture. Sam, is that something you think would help?

        Reply
        • Sugar Spun Run

          April 08, 2020 at 6:25 am

          Hi, Alice! I don’t think that is needed.

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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