This easy Coconut Macaroons Recipe makes chewy, golden cookies with sweet coconut flavor. Perfect for Christmas, Easter, or any time you want a quick, gluten-free treat!
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Irresistible Coconut Macaroons Recipe
Hi folks,
I love macaroons—there’s something about the crispy, caramelized coconut and sugar on the outside and the soft, gooey coconut on the inside that simply makes them irresistible! There are only 6 ingredients in this macaroon recipe; it’s so simple and delicious that it’s ridiculous!
With just a few ingredients like sweetened condensed milk, egg whites, and shredded coconut, these cookies are as easy as they are delicious. Plus, they’re naturally gluten-free, making them an excellent option for all guests.
What I Love About This Recipe:
- Epic Coconut Flavor: The combination of shredded coconut, coconut extract, and vanilla delivers a burst of coconut goodness you can’t live without.
- Customizable: I dip them in chocolate for an added special touch. I share some tips on how to do this under the recipe tip section.
- Perfect for Any Occasion: I love serving these during Christmas, Easter, or anytime!
Difference between Macaron and Macaroon
When I was doing my research for this post, I found that there is a lot of confusion surrounding this cookie!
There is a BIG difference between these two cookies. Macarons are French sandwich cookies made from an almond meal, sugar, and whipped egg whites with a ganache or jam filling (see the picture I snapped on a trip to Paris below).
What are macaroons?
Macaroons are drop cookies made with coconut, sweetened condensed milk, whipped egg whites, salt, and extracts.
Ingredients and Estimated Cost
Per Servings Cost: $0.21
Recipe Cost: $4.33
- 14 oz sweetened shredded coconut – $2.42
- 1 ¼ cups sweetened condensed milk – $1.20
- 1 tsp pure vanilla extract – $0.10
- ¼ tsp Coconut extract – $0.02
- 3 large egg whites – $0.58
- ¼ tsp salt – $0.01
NOTE: The recipe cost is based on estimated grocery store prices and the specific ingredient amounts needed. Your actual cost may vary depending on what ingredients you already have on hand. I updated the pricing for this recipe in November 2024.
Cook’s Tools:
- baking sheet
- silicone baking mat
- mixing bowls
- stand mixer
- rubber scraper
- 2-Tablespoon scoop
- wire rack
How to Make Coconut Macaroons
- Combine the shredded coconut, sweetened condensed milk, vanilla extract, and coconut extract in a large bowl. Stir until the ingredients are fully incorporated.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the large egg whites and salt at high speed until medium-stiff peaks form. The mixture should hold its shape but still have a slight curl at the tip.
- Gently fold the whipped egg whites into the coconut mixture until no white streaks remain. Be careful not to deflate the egg whites too much.
- Cover the bowl and chill the dough in the refrigerator for 45 minutes. Use a 2-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets, spacing them about 1 inch apart.
- Bake the cookies for 20-25 minutes in a preheated 325°F oven, rotating the baking sheets halfway through until the tops are lightly golden brown.
- Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
Storage Tips
STORE: The macaroon cookies can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to a week to extend their freshness.
FREEZE: I do not recommend freezing cooked macaroons, but you can freeze the batter by preparing the recipe through step 5 below. Then, pop the scooped batter into the freezer for 1-2 hours, and then place the frozen batter balls into a ziplock bag and freeze until you’re ready to use them.
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Coconut Macaroons
Video
Ingredients
- 14 ounces sweetened shredded coconut
- 1 ¼ cups sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coconut extract
- 3 large egg whites at room temperature
- ¼ teaspoon salt
Instructions
- Move the oven rack to the middle position and preheat oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper, and set aside.
- In a large bowl mix together the coconut, sweetened condensed milk, vanilla extract, and coconut extract.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until medium-stiff peaks form. Add the egg whites to the coconut mixture and fold in until no white streaks remain.
- Cover the mixture and chill for 45 minutes in the refrigerator.
- Use a 2-Tablespoon scoop to scoop the dough onto the prepared cookie sheets.
- Bake, roasting pans halfway through baking, about 20-25 minutes or until they are golden.
- Cool the cookies on the baking sheets for 3 minutes, and then move to a wire rack to cool completely about 30 minutes.
Notes
- First, line a cookie sheet with parchment paper.
- Next, melt 8 ounces of semisweet chocolate in a heat-proof bowl.
- Then, place a macaroon on a fork, dip the spoon into the melted chocolate, and scrape off the excess chocolate from the bottom of the fork against the sides of the bowl before placing the dipped macaroon on the parchment paper.
- Repeat with the remaining macaroons and chocolate.
- Finally, chill the macaroons until the chocolate is set, about 15-30 minutes.
- These Macaroons will keep in an airtight container at room temperature for up to 30 days. Note that they will lose their crispness the longer they sit.
- I do not recommend freezing cooked macaroons, but you can freeze the batter by preparing the recipe through step 5 below. Then, pop the scooped batter into the freezer for 1-2 hours. Place the frozen batter balls into a ziplock bag and freeze until ready to use them.
Nutrition
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Coconut Macaroon Recipe FAQs
Coconut macaroons have a distinct and rich flavor primarily characterized by sweetened shredded coconut. The sweetness of the coconut is balanced by the addition of sweetened condensed milk, which provides a creamy and indulgent taste.
The exterior of coconut macaroons is typically crispy and toasted, while the interior remains soft and chewy.
A typical homemade coconut macaroon can contain around 100-170 calories. The amount may vary in calorie content depending on the size and ingredients.
Soggy coconut macaroons are caused by one or more of the following:
Excess Moisture: Using too much moisture in the mixture.
Underbaking: Not baking them for the recommended time.
Improper Cooling: Taking them off the baking sheet too soon.
Storage Issues: Storing them in a humid environment or not sealing them properly.
Recipe Changes: Modifying the recipe with extra liquids.
Altitude/Humidity: Adapting for high altitude or humidity.
Coconut macaroons are enjoyed in various cultures worldwide and are not tied to a specific nationality. While the term “macaroon” has roots in different countries and languages, people from different backgrounds enjoy the coconut macaroon as a traditional treat, particularly during Jewish holidays like Passover.
Macaroons are typically quite stable and can be stored at room temperature in an airtight container for several days, thanks to their relatively low moisture content and high sugar content.
More Dessert Recipes
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- Cashew Brittle
- Peppermint Bark Cookies Recipe
- Christmas Gingerbread with Orange Glaze
- Gingerbread Cupcakes with Cream Cheese Frosting
- Triple Chocolate Cookies Recipe
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These coconut macaroons are so easy to make and WONDERFUL! The addition of sweetened condensed milk really takes the flavors over the top!
I love macaroons! There’s just something about the chewy texture. Thank you so much for this recipe!
Whipped up a batch of these this afternoon and they do not disappoint! Light, easy and delicious; definitely, a new favorite treat!
These coconut macaroons look so light, fluffy and delicious. Love that you add coconut extract as an extra boost of coconut flavor.
I would love to try these macaroons for a holiday. Thanks for the recipe.
Absolutely delicious and super easy!
These are going into my recipe box for gluten free recipes. Some folks I work with are g.f. and will enjoy these. I wish we had markets with displays like the macaron photo above! So pretty!
You’re so sweet, thank you!
I love how easy it is to make. Tasty holiday treats don’t need to be complicated!
I’ve never made macaroons before, but I’ve been looking around to give it a go. This is the recipe! I appreciate it!
Homemade macaroons are SO delicious! We love to make them for Christmas and Easter too!
I love coconut! The tip about dipping the bottoms in chocolate is perfect! I’ll be doing this for sure.
I love desserts with coconut in them! These macaroons look so good, these are going on my holiday baking list.
These look really simple to make and they would make lovely Christmas gifts.
Merry CHRISTmas!!!
Charlotte, Merry CHRISTmas to you as well!