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.
Do I have to line the cookie sheet with parchment paper?
Hi Renva! The parchment prevents the cookies from sticking to the baking sheet so I recommend using it. Enjoy!
I just made these and was wondering why did the macaroons not keep their shape? Instead, their bottoms began to spread out and become somewhat flattened in appearance. Also the bottoms were cooking faster than the tops and the middle was more moist than I anticipated (after 15 min). I used a 1 1/2 Tbsp scooper and am not sure what I did wrong.
Do you have any suggestions or advice on what I did wrong? Should I add an egg to the recipe?
I was really looking forward to eating and sharing these. Help!
Hi Laura! Most likely the baking sheet was too warm in between batches, or that the mixture itself was too warm. Hope that helps!
Can you add an almond to the top? Would you do before baking or after?
Definitely! I’d place it on top either halfway through baking or after you’ve removed them from the oven.
Is it possible to use unsweetened coconut flakes? I just realized that’s what I bought, oops!
That works!
Can you freeze these?
Absolutely! Macaroons freeze well after being baked, just be sure to let them cool completely before wrapping them to freeze. Then thaw overnight in the refrigerator when ready to enjoy.
Can they be made as chocolate flavored? I have some peppermint chips that I would like to melt and drizzle over them.
That would work out great, Nomi!
How should you store them? I’d like to make a batch up for gift giving along with other goodies. Thanks
Hi Cindy! They can be stored in an airtight container at room temp and they’ll last up to a week.
Great recipes, but couldn’t download to my email!
Hi there, Sue! What do you mean by download? We have a print button for our recipes but not a download. Is that what you’re referencing?
Making these for cookie exchange party!
Excellent! Enjoy!
LOVE this! So simple. The only thing I did differently was topping them each with a Hershey chocolate nugget right after they came out of the oven.
Awesome! So glad you enjoyed the macaroons, Sarah!
OmG – my most favourite Christmas “Plaetzchen”!!! :) :) Those and Marzipan ‘potatoes’ are my real huge weakness when it comes to sweet things – …..otherwise I do prefer savoury items. So that means I will have to start baking soon – for friends, of course :) :) :)
Made these at work. Added a white skull to make it a Halloween treat. Everyone loved them
Love it! So glad you enjoyed the recipe, Teresa!
Hi Kelly,is your shredded coconut the same as our desiccated coconut.?also,your cup measurements are a bit confusing.could you let me know how much 6 cups weigh in either ounces or grammes please,for the coconut.thankyou.
Hi Beverley – Desiccated coconut is finely ground and slightly more dry than shredded coconut. I have never tried this recipe with desiccated coconut so I’m not sure how they would turn out.
Made these and drizzled caramel sauce on some of them. Delicious. Thank you for the recipe.
Love it! So glad you enjoyed the recipe, Teresa!
Love
what is silpat ?
Hi Diane! Silpat is a brand that sells non-stick silicone baking mats. You can purchase a Silpat on Amazon. Here’s the link in case you are interested: http://amzn.to/2d2YFrL
Looks delicious
Thanks so much, Martha!
Hi, what do you mean by sweetened shredded coconut flakes? Do i have to put sugar on it first or is there a store that you can buy one?Thanks
It’s bagged coconut that’s already sweetened and can be found in the baking aisle of all major grocery stores!
Hi Kay! You can find sweetened shredded coconut flakes in grocery stores – usually in the baking aisle.
do these freeze well
Hi Rose! I’ve never tried freezing them so I’m not sure but definitely let me know if you give it a shot.
The recipe says to scoop out about 3 tablespoons for each macaroon. Is that correct or a typo? The first batch I made seemed too big and didn’t make nearly as many as the recipe says it makes.
Hi Sarah – Feel free to use a smaller amount, but it should be a flattened 3 tablespoons. Enjoy!
I made this recipe. They become a mess!!! Too much of the condensed milk I think!
If you can get it, use Silpat. Best thing ever.
Agreed, Vicki!
Hi..I can’t find here a shredded coconut.. Can I use dedicated? Thanks..
Hi there! I have never tried this recipe with that ingredient so I’m not sure.
Nop don’t use desiccated coconut its not the same, you can buy shredded coconut from amazon… Hope this helps x
Hi ! Love this easy recipe. Just to try out for the first time, how much coconut and condensed milk should I use for about 12 of these? Thanks !
Hi there! I’m not sure how much you would need to make exactly 12 macaroons.
Yep! Not sure what happened, and it was definitely parchment paper. Going to try again tomorrow and hope it works! Any advice for turning these into chocolate macaroons? Would you just use cocoa powder?
Made them, but they just got stuck to the paper and fell apart if you tried to take them off. Couldn’t serve them and didn’t even get to the chocolate stage.
Hi Jen – I’ve never experienced these sticking to the paper. Did you bake them until they were golden brown and let them cool on the baking sheet before transferring them?
Macaroons with chocolate recipe turned out great. One question; the macaroons spread out on the baking sheet. I had to cut around the outside of the macaroon to neaten them up. No problem…..I ate the crunchy bits I cut off but I am wondering why that happened? As the mixture too warm when put on the cookie sheet? I did use the parchment paper which worked well.
Hi Lisa! It was most likely that the baking sheet was too warm in between batches, or that the mixture itself was too warm. Hope that helps!
Thanks I have been looking for a easy recipe to make these my son is coming home for cmas I will make these for him thanks for posting the eady recipe yum-0
Enjoy, Joyce!
Betcha what you used was wax paper!
I use this recipe but I put cocoa in it and a half of a cherry in th center
Can I make these with fresh shredded coconut?
Hi Jewel – I’ve never tried that so I’m not certain what the outcome would be.
I can’t wait to make these..I love coconut and chocolate.. yummy
Love the Coconut Macaroons and was easy to make.
Looks good! Do we have to refrigerate the macaroons or can we leave it at room temperature, for how long? How do you store these? Thanks.
Thanks, Ela! No need to refrigerate them but you can store them in an airtight container at room temp and they’ll last up to a week. Enjoy!
Kelly, I made these macaroons at Christmas and they are delicious and so simple to prepare! Today I am making another batch to share Sunday after church. Thank you for sharing this delightful recipe!
Awesome! So glad you’re enjoying the recipe, Jolene!
just tried your macaroons wow they were simple and delish this is my first time seeing your post cant wait for more thankyou
Awesome! So glad you enjoyed the recipe!
These were delicious, ut they stuck to the parchment paper!! It was just awful. Don’t use parchment paper.
I am going to try this recipe
just love the recipes on your sight
Thanks so much, Tammie!
I loved the peanut noodle dish and the mini macaroons! And the site looks gorgeous. And now I want a creme brulee donut!!!! Karen