All it takes is five simple ingredients to make the softest, chewiest homemade coconut macaroons with crisp, golden edges (no dough chilling required!). Drizzle or dip them in chocolate for a quick, naturally gluten-free treat that’s perfect for any occasion.
I first shared this recipe in 2009 and have since updated the technique for even better texture and foolproof results.
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My Favorite Coconut Macaroons
Coconut macaroons have been a Just a Taste favorite since 2009, and after more than a decade of baking (and plenty of taste-testing), I’ve perfected my recipe for the chewiest, crisp-edged, bakery-worthy version yet.
These coconut macaroons are soft and tender on the inside, golden and slightly crisp on the outside, and packed with sweet coconut flavor. Keep ’em simple sans garnishes, dip the bottoms in melted chocolate or drizzle chocolate on top for a faster (and equally delicious) finish. They’re simple to make, perfectly sweet and absolutely irresistible.
If you love coconut desserts as much as I do, try my coconut macaroon thumbprints with pineapple jam or my homemade samoas cookies for that classic chocolate-caramel-coconut combo.
A Note from the Test Kitchen
When I first developed this recipe, it was a simple, three-ingredient shortcut made with just coconut, sweetened condensed milk and vanilla (you can still find that 3-ingredient coconut macaroons recipe here). And while that version is delicious (and popular!), over the years I noticed a pattern: some readers loved the flavor but struggled with the texture. The macaroons would spread too much in the oven.
The fix? Whipped egg whites.
Whipping the egg whites to stiff peaks before folding them into the coconut mixture adds lightness and structure so the cookies hold their shape while baking. This updated recipe keeps all the simplicity of the original, but the texture is lighter, chewier and more consistent from batch to batch.
The Best Coconut for Macaroons
If there’s one question I get most often, it’s “What kind of coconut should I use?” It’s an important one because not all coconut is created equal when it comes to macaroons, and using the wrong kind can completely change the texture.
For this coconut macaroons recipe, use sweetened flaked or shredded coconut, like Baker’s Angel Flake (the classic blue bag you’ll find in most grocery stores). The added sugar and moisture help the cookies stay chewy and hold their shape. Unsweetened coconut, on the other hand, can make them dry and crumbly since it lacks the stickiness that binds everything together.
A few more quick coconut tips:
- Check freshness: If your coconut has been in the pantry for a while, give it a quick check. It should feel soft and pliable, not brittle.
- Give it a quick chop: This is one of my favorite test kitchen tricks. Pulse the coconut in a food processor a few times (or give it a quick chop on a cutting board). Smaller flakes help the macaroons pack tighter and bake more evenly so you get beautiful, compact mounds.
- Measure accurately: Coconut is fluffy, which means it’s easy to over-pack your measuring cup. Spoon it in lightly and level it off for the most consistent results.
How to Make Coconut Macaroons
These sweet, chewy and oh-so-addicting treats couldn’t be more simple to make. You’ll need two bowls and your choice of a whisk (plus some elbow grease!) or a handheld mixer/stand mixer. In less than 10 minutes, you’ll be scooping the coconut mounds onto a baking sheet and popping them in the oven.
- Beat the egg whites to stiff peaks. This step gives the macaroons their lift and keeps them from spreading. Soft peaks mean the whites hold a gentle curve when you lift the beaters — if they stand straight up, you’ve gone too far.
- Fold the coconut mixture gently. You don’t want to deflate those whipped egg whites. Use a rubber spatula and fold just until everything is evenly coated. The mixture should look sticky but still airy.
- Use a cookie scoop for even baking. I like to use a 3-tablespoon cookie scoop for perfectly portioned mounds that bake evenly and look polished on a platter. Press the tops lightly so they don’t brown too much at the tips.
- Don’t overbake! Pull them from the oven when the edges are golden brown but the centers are still soft. They’ll firm up as they cool. Overbaking dries them out and steals that signature chew.
Add Chocolate (Two Easy Ways!)
Once your coconut macaroons have cooled, it’s time for the best part: chocolate! You can dip the bottoms for that classic bakery look or drizzle the tops like I do.
To dip: Melt your chocolate of choice (I like semisweet or dark) with a splash of vegetable oil or coconut oil to keep it glossy. Dip the flat bottoms of the macaroons into the melted chocolate, then set them on a parchment-lined baking sheet. Let them sit at room temperature until the chocolate hardens, or pop them in the fridge for 10 minutes to speed things up.
To drizzle: Transfer the melted chocolate to a piping bag (or a resealable plastic bag with the corner snipped off) and drizzle it over the tops. A spoon works, too! Use quick, light motions for thin, lacy ribbons or go slow for thicker, more dramatic lines.
Storing & Freezing
Let the macaroons cool completely, then transfer them to an airtight container. Store at room temperature for up to 5 days or in the fridge for up to a week. If you’ve dipped or drizzled them with chocolate, layer parchment or wax paper between the cookies to prevent sticking.
Do Coconut Macaroons Freeze Well?
Yes, coconut macaroons freeze really well. In fact, they’re one of my favorite make-ahead cookies, especially during the holidays. Cool them completely before transferring to a freezer-safe bag or airtight container, separating layers with parchment paper. They’ll keep for up to 2 months. If you’re coconut macaroons are dipped in chocolate, freeze them first in a single layer before stacking to keep the chocolate from smudging. When you’re ready to enjoy, thaw the macaroons at room temperature (or overnight in the fridge).
Love this recipe? You’ll find a fun variation in my cookbook, The Secret Ingredient Cookbook!
Ingredients
- 1 (14-oz.) bag sweetened flaked coconut
- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 large egg whites
- 1 cup chocolate chips or chocolate melting wafers
- 1 Tablespoon vegetable oil
- Sprinkles (optional)
Instructions
- Preheat the oven to 325ºF. Line two baking sheets with parchment paper.
- In a large bowl, stir together the flaked coconut, sweetened condensed milk, vanilla extract and salt until well combined.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Add the whipped egg whites to the coconut mixture and fold until combined.
- Using an ice cream scoop or two spoons, scoop out 3-tablespoon mounds of the coconut mixture and arrange them on the baking sheets, spacing each mound 1 inch apart.
- Bake the macaroons until dark golden on top, 25 to 30 minutes.
- Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
- Melt the chocolate chips and vegetable oil in the microwave or a double-boiler, stirring until smooth. Drizzle the cooled macaroons with the chocolate, top with sprinkles and let set until the chocolate is firm, about 10 minutes.
Kelly’s Notes
- Use sweetened shredded or flaked coconut (like Baker’s Angel Flake). Unsweetened coconut can make the cookies dry and crumbly.
- Whipping the egg whites to stiff peaks before folding them in is essential for cookies that hold their shape and don’t spread in the oven.
- Once baked and cooled, dip the bottoms in melted chocolate or drizzle it on top (a piping bag or spoon both work!). For a bakery-style twist, press a toasted almond into each macaroon before the chocolate sets.
- To store: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week if it’s warm out.
- To freeze: Once completely cool, arrange the macaroons in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container, layering between sheets of parchment, and freeze for up to 2 months. Thaw at room temperature before serving.
- Love this recipe? You’ll find a fun variation in my cookbook, The Secret Ingredient Cookbook.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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This was a very easy and tasty recipe! The men are calling it a “keeper!”
I’m so glad you enjoyed it, Jean Marie!
Do you find that the sweetened condensed milk overpowers the coconut too much?
Not at all!
Crowd pleaser!!!
I’m so happy to read this, Jennifer!
Can you use unsweetened coconut?
Sure. It won’t drastically change the outcome, just the flavor a bit :)
These are on repeat in our house. Some I drizzle with chocolate, some with salted caramel sauce. Great recipe
Thrilled you’re enjoying the recipe, Kelsey!
Hi..can you tell me the quantity of coconut in terms of grams ..as in India It is easy to get fresh coconut but it is available in various sizes…and personally I like to use fresh coconut flakes …so don’t want to go for packaged one
Hi there, Neha – I do not measure my ingredients in grams, however, you could try using an online conversion table such as this one: http://dish.allrecipes.com/cup-to-gram-conversions Hope that helps!
Delicious and easy recipe. I made it as given then I made it again with a little almond extract…. big hit in my house!
YUM! I’m so glad you enjoyed the recipe, Annette!
Great flavor! I made these exactly as written but found that they puddle while baking?? I trimmed around the bottom and dipped the bottoms and drizzled over the tops with dark chocolate. Thank you for the recipe.
I’m so happy you enjoyed the recipe, Corinna! Also, it’s possible your baking sheet was too warm in between batches, or that the mixture itself was too warm.