Easy Coconut Macaroons

from 5 votes

Preheat your oven for a tried-and-tested recipe for Easy Coconut Macaroons that are soft and chewy in the center and perfectly crispy around the edges.

A top-down view of coconut macaroons drizzled with milk chocolate

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.

Baking the macaroons at 325°F allows the centers to remain moist and bake through while the tops get evenly golden brown and toasted on all sides.

A baking sheet topped with wax paper and coconut macaroons

What Do Egg Whites Do in Macaroons?

The egg whites in this recipe are whipped until stiff peaks form and are then folded into the coconut mixture. The whipped egg whites provide structure in the macaroons so that they don’t collapse while baking.

Are Coconut Macaroons Gluten Free?

Yes! Assuming you confirm the flaked coconut and sweetened condensed milk ingredients are both labeled “gluten-free,” (which they should be!), then these tasty treats are gluten-free.

Coconut macaroons on a baking sheet drizzled with milk chocolate and topped with sprinkles
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Easy Coconut Macaroons

Preheat your oven for a tried-and-tested recipe for Easy Coconut Macaroons that are soft and chewy in the center and perfectly crispy around the edges.
Author: Kelly Senyei
5 from 5 votes
A top-down view of coconut macaroons drizzled with milk chocolate
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 20 minutes
Servings 24 macaroons


  • 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)


  • 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.


Calories: 5kcal, Carbohydrates: 0.1g, Protein: 0.2g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Trans Fat: 0.003g, Cholesterol: 0.01mg, Sodium: 35mg, Potassium: 3mg, Fiber: 0.003g, Sugar: 0.1g, Vitamin A: 0.1IU, Vitamin C: 0.001mg, Calcium: 0.2mg, Iron: 0.003mg


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  1. 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

      1. 5 stars
        Delicious and easy recipe. I made it as given then I made it again with a little almond extract…. big hit in my house!

      2. 5 stars
        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.

      3. 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.

    1. Hi Renva! The parchment prevents the cookies from sticking to the baking sheet so I recommend using it. Enjoy!

  2. 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!

    1. Hi Laura! Most likely the baking sheet was too warm in between batches, or that the mixture itself was too warm. Hope that helps!

    1. 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.

    1. 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?

  3. 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.

  4. 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 :) :) :)

  5. 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.

    1. 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.

  6. 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

    1. It’s bagged coconut that’s already sweetened and can be found in the baking aisle of all major grocery stores!

    1. Hi Rose! I’ve never tried freezing them so I’m not sure but definitely let me know if you give it a shot.

  7. 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.

  8. 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 !

  9. 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?

  10. 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.

    1. 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?

  11. 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.

    1. 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!

  12. 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

  13. 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.

    1. 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!

  14. 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!

  15. just tried your macaroons wow they were simple and delish this is my first time seeing your post cant wait for more thankyou

  16. These were delicious, ut they stuck to the parchment paper!! It was just awful. Don’t use parchment paper.

  17. I loved the peanut noodle dish and the mini macaroons! And the site looks gorgeous. And now I want a creme brulee donut!!!! Karen