Are you in the mood for something sweet that’s quick to make but tastes like it came straight from a high-end bakery? Let me share with you one of my all-time favorite desserts; this Coconut Macaroons Recipe is everything you didn’t know you needed. It’s a go-to in my kitchen whenever I’m craving something indulgent yet incredibly easy to pull together. These coconut macaroons strike the perfect balance—they’re beautifully golden on the outside with just the right amount of crisp, while the inside stays soft, moist, and chewy in the most irresistible way. They practically melt in your mouth with every bite.
What makes this Coconut Macaroons Recipe even more appealing is how little effort it takes. With just a few basic pantry staples and about 30 minutes of your time, you can whip up a batch that tastes like something you’d find behind a bakery display case. Whether you’re making them for a holiday gathering, an afternoon snack, or a last-minute dessert for guests, this Coconut Macaroons Recipe never fails to impress.
There’s something special about the simplicity of this treat the rich coconut flavor, the lightly toasted edges, and that tender texture inside all come together to create a cookie that feels both nostalgic and gourmet. Plus, because this Coconut Macaroons Recipe is naturally gluten-free and easy to customize, it’s a crowd-pleaser you’ll find yourself returning to again and again.
Why You’ll Love This Recipe
There’s something undeniably comforting and nostalgic about a good Coconut Macaroons Recipe, and it’s easy to see why these delightful treats have been cherished across generations. Unlike the more delicate and technique-heavy French macarons, this Coconut Macaroons Recipe is incredibly approachable—you don’t need any fancy baking tools or expert-level skills to create a batch of these golden, chewy wonders. All it takes is a few simple ingredients, a mixing bowl, and your oven to bring them to life.
One of the reasons this Coconut Macaroons Recipe has become a staple in so many kitchens is its natural simplicity and versatility. These cookies are naturally gluten-free, which means they’re a perfect dessert option for just about any occasion—holiday parties, potlucks, bake sales, or even a quiet moment with a cup of tea. The outside bakes to a beautiful golden brown with a slight crisp, while the inside stays soft, moist, and full of rich coconut flavor that lingers deliciously with each bite.
What makes this particular Coconut Macaroons Recipe extra special is how easily it can be customized to suit your mood or the season. You can enjoy them in their classic, unadorned form, or dress them up by dipping the bottoms in rich dark chocolate, drizzling them with white chocolate, or adding flavor twists like almond extract, citrus zest, or even a touch of spice. However you decide to make them, this Coconut Macaroons Recipe delivers the kind of taste and texture that keeps everyone coming back for more.
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Ingredients
- Optional: Semi-sweet chocolate chips for dipping
- Sweetened shredded coconut
- Sweetened condensed milk
- Pure vanilla extract
- Salt
- Egg whites
- Cream of tartar (helps stabilize the egg whites)
See recipe card for quantities.
Instructions
Prepare & Mix Base Ingredients
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large bowl, combine 4 cups sweetened shredded coconut, one 14 oz can of sweetened condensed milk, 2 teaspoons vanilla extract, and ¼ teaspoon salt. Stir until the coconut is evenly coated. The mixture will be thick and sticky.
Add Egg Whites & Form Cookies
- In a separate bowl, beat 2 large egg whites and ¼ teaspoon cream of tartar with an electric mixer until firm peaks form (about 2-3 minutes).
- Gently fold the whipped egg whites into the coconut mixture using a rubber spatula.
- Drop rounded tablespoons of the mixture onto your prepared baking sheets, leaving about 1 inch between each macaroon.
Bake Until Golden
- Bake for 25-28 minutes, or until the macaroons are golden brown on the edges and tops.
- Keep a close eye on them after the 20-minute mark to prevent over-browning.
Cool & Optional Chocolate Dip
- For chocolate-dipped macaroons: melt 6 ounces of chocolate chips in the microwave, dip the bottoms of the cooled macaroons, and place back on parchment paper to set.
- Let the macaroons cool completely on the baking sheets.
- Step 1: Prepare & Mix Base Ingredients
Combine shredded coconut, condensed milk, vanilla, and salt in a bowl until thick and sticky.
- Step 2: Add Egg Whites & Form Cookies
Whip egg whites to firm peaks and gently fold them in; scoop macaroons onto tray.
- Step 3: Bake Until Golden
Bake macaroons for 25–28 minutes until golden on edges and peaks.
- Step 4: Cool & Optional Chocolate Dip
Let macaroons cool completely; dip bottoms in melted chocolate if desired.
Pro Tips for the Best Coconut Macaroons
Getting the Perfect Texture
- For chewier macaroons, pack the coconut mixture tightly when forming your cookies.
- For lighter, more airy macaroons, fold the egg whites very gently and don't compress the mixture too much.
- If your macaroons seem too wet or sticky to shape, refrigerate the mixture for 30 minutes before scooping.
Common Mistakes to Avoid
- Don't skip the egg whites! They're essential for the structure of the macaroons.
- Make sure to use shredded coconut, not desiccated coconut, which is much drier and finer.
- Let the macaroons cool completely before moving them, as they're quite fragile when warm.
Creative Flavor Variations
Almond Coconut Macaroons
- Add ½ teaspoon almond extract along with the vanilla and sprinkle sliced almonds on top before baking.
Lemon Coconut Macaroons
- Add 1 tablespoon of fresh lemon zest to the coconut mixture and replace half the vanilla extract with lemon extract.
Chocolate Coconut Macaroons
- Fold ½ cup mini chocolate chips into the coconut mixture before baking for chocolate in every bite.
Dietary Modifications
Gluten-Free Coconut Macaroons
- Good news! This coconut macaroons recipe is naturally gluten-free, as it doesn't contain any wheat flour.
Dairy-Free Option
- Look for dairy-free condensed milk substitutes, which are becoming more widely available, or make your own using coconut milk and sugar.
Keto Coconut Macaroons
- Use unsweetened shredded coconut and replace the condensed milk with a mixture of heavy cream and sugar-free sweetener reduced on the stovetop.
Equipment Recommendations
You don't need fancy equipment for this recipe, which is part of its charm! Here's what will help:
- Cookie scoop or two spoons for portioning
- Electric hand mixer or stand mixer for whipping egg whites
- Silicone spatula for folding ingredients
- Parchment paper or silicone baking mats
A good quality cookie sheet that doesn't warp in the oven will help your macaroons bake evenly.
Storage & Make-Ahead Tips
Counter Storage
- Store in an airtight container at room temperature for up to 3-4 days. Place parchment paper between layers to prevent sticking.
Refrigerator Storage
- Refrigerated macaroons will stay fresh for up to a week, especially chocolate-dipped ones.
Freezing Instructions
- These coconut macaroons freeze beautifully! Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag or container. They'll keep for up to 3 months. Thaw at room temperature for about an hour before serving.hs.
The Secret Behind Grandma’s Irresistible Coconut Macaroons Recipe
There’s a little story tucked into every batch of cookies I bake, but none are quite as special to me as this Coconut Macaroons Recipe. Growing up, my grandmother’s kitchen was always a warm, welcoming place filled with the soft hum of an old radio and the heavenly smell of toasted coconut drifting from the oven. She didn’t need recipe cards or timers; her hands knew exactly what to do. Watching her work felt like witnessing a delicious kind of magic—and the star of the show was always her signature Coconut Macaroons Recipe.
She made them for every occasion; birthdays, holidays, or even just lazy Sundays when we needed a sweet treat to lift our spirits. I remember how she’d scoop the coconut mixture onto the baking tray with care, knowing exactly how to shape them so the outside would crisp up just enough while the inside stayed soft, chewy, and perfectly sweet. That balance was the secret to her Coconut Macaroons Recipe, and it made every bite unforgettable.
Years later, when I asked her to teach me how to make them myself, she laughed and said, “The real secret is to bake them with joy.” She finally shared her personal version of the Coconut Macaroons Recipe, and I’ve held onto it ever since. What makes it so timeless is that it doesn’t call for anything fancy—just simple ingredients you likely already have in your pantry, and a love for baking that comes from the heart. This Coconut Macaroons Recipe has now become my go-to whenever I want to impress guests or bring a bit of that old-fashioned warmth to the table.
Whether you’re making these for a celebration, sharing them with loved ones, or simply treating yourself to a moment of sweetness, this Coconut Macaroons Recipe delivers the perfect blend of tradition, texture, and flavor. And if you listen closely while they’re baking, you might just hear a whisper of Grandma’s secret too.
FAQ
How to make coconut macaroons with 3 ingredients?
To make 3-ingredient coconut macaroons recipe, simply combine sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix, scoop, and bake until golden.
What’s the difference between a coconut macaroon and a macaron?
A coconut macaroon recipe is a chewy cookie made with shredded coconut, while a macaron is a delicate French meringue-based sandwich cookie made with almond flour.
What are the ingredients for macaroons?
Classic coconut macaroons typically include shredded coconut, egg whites, sweetened condensed milk or sugar, and vanilla extract. Some variations add chocolate or almonds.
How to make crispy coconut macaroons?
To make crispy coconut macaroons, bake them at a slightly lower temperature for longer, and avoid adding too much liquid. Let them cool completely for best texture.
Time to Savor Your Coconut Macaroons Recipe Magic!
Are you ready to treat yourself to something that feels like a vacation in every bite? These easy, irresistible treats from this Coconut Macaroons Recipe aren’t just cookies—they’re chewy, golden bites of tropical joy that bring comfort, flavor, and a little bit of sunshine to your day. Whether you're baking them for a festive holiday cookie exchange, adding them to your Passover dessert table (yes—they’re naturally leavening-free and perfect for the occasion), or simply whipping up a batch because your sweet tooth says it’s time, this Coconut Macaroons Recipe will never let you down.
What I love most about this Coconut Macaroons Recipe is how reliable and effortless it is. With just a handful of everyday ingredients and a few simple steps, you’ll get bakery-style results that taste anything but basic. They come out crisp on the outside, soft and tender on the inside, and absolutely bursting with rich coconut flavor. Once you try them, I promise you’ll keep this Coconut Macaroons Recipe in your go-to dessert list for good.
And hey, if you’re in the mood to build a dreamy dessert spread, don’t stop here. Pair your coconut macaroons with something decadently rich like my Chocolate Cupcakes Recipe or add a soft and nostalgic touch with the ever-cozy Sourdough Donuts Recipe. Both are easy to make and guaranteed to earn you rave reviews.
Tried this Coconut Macaroons Recipe? I’d love to hear how it turned out! Share your baking experience in the comments—especially if you added your own twist (chocolate drizzle, citrus zest, or even a dash of spice). This kitchen is all about creativity, flavor, and sharing joy through simple, feel-good baking.
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Pairing
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Coconut Macaroons Recipe
Equipment
- 1 Electric hand mixer For whipping the egg whites until stiff peaks form
- 2–3 Glass mixing bowls One for coconut mixture; one for beating egg whites
- 1 Rubber spatula To gently fold egg whites into the coconut mixture
- 2 Baking sheet Line with parchment paper; standard-size trays work best
- 2 Parchment paper Prevents sticking and makes cleanup easy
- 1 Cookie scoop or spoon To form evenly sized macaroons
Ingredients
- 4 cups Sweetened shredded coconut about 10–12 oz
- 1 can Sweetened condensed milk 14 oz
- 2 teaspoon Vanilla extract Pure
- ¼ teaspoon Salt
- 2 large Egg whites
- ¼ teaspoon Cream of tartar Helps stabilize the egg whites
- 6 oz Semi-sweet chocolate chips Optional; for dipping
Instructions
- Preheat oven and mix base.
- Whip egg whites.
- Fold whites into base and form macaroons.
- Bake until golden, about 25 minutes.
- Cool and dip in melted chocolate if desired.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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