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!
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 already have a coconut cake recipe as well as 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 coconut macaroons.
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 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 😉
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 macaroons (at least, for this recipe) is whipping your egg whites to stiff peaks. So,
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.
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 Homemade Coconut Macaroons 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.
Enjoy (and if you’re a coconut-hater, I’m sorry!).
Be sure to check out the Coconut Macaroon 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!
How to Make Coconut Macaroons
Coconut Macaroons
Ingredients
- 14 oz sweetened coconut flakes (400g)
- 1 scant cup* sweetened condensed milk (225ml)
- 1 teaspoon vanilla extract
- 2 large egg whites room temperature**
- 1/4 teaspoon salt
- 4 oz dark chocolate bar optional
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 1/2 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!
Video
Notes
Nutrition
This coconut macaroon recipe was originally published 01/31/2018, updated 02/15/2019
J says
Can these be made with unsweetened organic coconut? What adjustments are necessary? Thanks.
Sam says
They would be less sweet, and I would be worried the macaroons wouldn’t stick together very well if you used unsweetened coconut.
J says
Ok thanks ! Just having a hard time finding sweetened coconut without ‘yuck’ additives ;(.
Dammika says
Can we add sugar to the condensed milk if i use unsweetened coconut?
Sam says
Usually unsweetened coconut is not as sticky as sweetened coconut, so I am not sure how these macaroons would turn out if you use unsweetened coconut.
Suzanne says
I made these for an anniversary party. They were the first thing on the cookie tray gone! Several people asked for the recipe. It’s easy with my stand alone mixer beating the egg whites(just keep an eye on them!) second time I made them, I refrigerated them, dipped them in raspberry jam first, refrigerated, then dipped in chocolate. Sensational, but not as chewy as the first batch I made. Definitely a terrific recipe! Thank you!
Sam says
I am so glad everyone enjoyed them Suzanne! 😊
Rhea says
Can you make a white chocolate truffle recipe
Sam says
I will put it on my list of things to experiment with. 🙂
Terry says
Delicious! I’d like to make them again and dip in chocolate. When dipped, can this be frozen for a month or two?
Sam says
Hi Terry! I think that would work just fine. 🙂
Dad Life says
My wife is a big fan of coconut so I am going to try these out and surprise her with them this weekend. I am not a great baker but with your instructions, the recipe and the video, I am hoping it will win me some brownie points.
Sam says
I hope everyone loves them! 🙂
Harriet says
Could you recommend a cookie scoop that releases dough quickly? Or maybe some technique you use for easy release?? I have tried spray, Crisco, butter etc. The dough just keeps building up and creates a sticky mess!! Thank you
Sam says
Hi Harriet! Sorry for the delayed response! I always try to find cookie scoops that have the little lever on them to help release the cookie dough. 🙂
Lori Kepple says
Mine look too flat and I think it wasn’t enough coconut. I will try them again.
Sam says
Hi, Lori. The egg whites may have been under or over whipped. You may also need more coconut. 🙂
Barbara g says
I have always liked the taste of almond extract in my macarrons, would i also add the vanilla also, going to make them tonight, thanks for the receipe and
, thank you
Sam says
I personally like to use both vanilla and almond. I’d cut the vanilla extract to 1/2 teaspoon and then add almond extract (amount depending on your preference, a little goes a long way with almond extract so I’d probably start with just 1/4 teaspoon and adjust as needed). Enjoy!
Nancy Haley says
Going to try these tonight! Have never had any luck making these and they are so expensive to buy. Think I’ll put a little cherry on top to make them pretty for Xmas! Will update you on how I make out. They look amazing!
Sam says
Please do provide an update. I think you are going to love them! 🙂
Patricia Hynes says
I baked these as per you instructions, they are perfect. I often buy them because macaroons are a favourite, but, no need to buy them anymore.
Thanks for the recipe.
Sam says
I am so glad you enjoyed them, Patricia! I ALWAYS prefer homemade to store bought! ☺️
Katie says
These are the bomb!!!!! Deffinetly doing them again!! Super recipe a keeper!! Couldnt get enough!! Mouth watering!!! Thank you Sam!!
Sam says
I am so happy to hear this, Katie!!! Thank you for commenting! 🙂
Barb says
I have been making Ina Gartens (I think that’s her name) recipe for years and they always annoyed me because they would hold shape, but… Run. If that makes sense. The goo would almost bake out flat around it.
This recipe looks great though! That is the perfect shape! And I will be making these for sure! No coconut haters in this household! Thank you for sharing your recipe!
Sam says
Thank you, Barb! I hope everyone loves the macaroons!
Michele @ Queenbeebaker says
Coconut and chocolate? The BEST combination! These look amazing. No wonder you had so many taste-testers!
Sam says
Thank you, Michele!
Shailene says
These are amazing! I can’t believe nobody would test these for you! Macaroons are my favorite cookies and have been since I was little so I had to try them out right away. 10/10 and I didn’t even have the patience to dip them in chocolate!
Your recipes are the best Sam!
Sam says
Thank you so much Shailene!! I’m so glad you liked the recipe 🙂
Judy says
Your comment, “How long do coconut macaroons last?” is so funny. In this house, they will be gone in a flash!
Sam says
Haha I will have to make an amendment to the post 😉
Mikaru86 says
Those look amazing. As a big fan of coconut I really need to try them some time. But first I need to finde some coarse coconut shavings. The ones I usually see here in stores are ground rather fine and I think they would turn out much better with coarse ones.
Sam says
Thank you! They will definitely be chewier with the coarse ones so I hope you can find some! 🙂