Coconut Macaroons

Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.

As a coconut lover, I’ve tried dozens of recipes for coconut macaroons recipes over the years — be it for the holidays or for friends who eat gluten-free. These are my favorite. Chewy and moist on the inside, crisp and golden on the outside, they’re delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days, making them the perfect treat to bake ahead or give away during the holidays.

What You’ll Need To Make Coconut Macaroons

The key ingredient in this recipe is sweetened condensed milk, a canned milk product from which water has been removed and sugar has been added. It’s sticky-sweet and makes the best macaroons. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven.

This is because recipe developers want to keep their recipes neat and tidy with one whole bag of coconut and one full can of sweetened condensed milk. After all, it’s annoying to have leftover sweetened condensed milk; there’s not much you can do with it except add it to your coffee. For this recipe, you’ll use just shy of one can so you’ll have to sacrifice some sweetened condensed milk, but your macaroons will be perfect.

How To Make Coconut Macaroons

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.

Stiff peaks look like this when you lift the beaters out of the bowl.

Add the egg whites to the coconut mixture and fold until combined.

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.

Bake for about 25 minutes, until the bottoms and edges are deeply golden and the tops are lightly golden.

Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.

If you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.

Refrigerate for about 10 minutes, or until the chocolate is set. That’s all there is to it. Enjoy!

Wondering with to do with those leftover egg yolks? Check out these recipes: Chocolate Cream Pie, Coconut Dream Pie, Millionaire’s Shortbread, Molten Chocolate Cakes, Tres Leches Cake, Rugelach, Banana Pudding Parfaits and Rum Cake

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Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.



Nutrition Information

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Being in the UK I usually skip past all the recipes I come across that have cups in, (Really, I have cups that are for espresso and some that hold a pint!, I just don’t get it). The bag of coconut I bought said 300g e 14 ounces. Now the ‘all knowing’ google says 14 ounces is more like 400g so it must be something to do with volume. I think this incorrect conversion is where the bad reviews have come from. For everyone that doesn’t know how big a cup is, (wave your hands), the recipe should be 300g of coconut (1 bag) to half a can of condensed milk (approx 200g). They came out great – will be using it again. Would have been 5 stars had the recipe been without the crazy cups haha!

  • I just made these for the first time. They are cooling now, so I haven’t tried them, but I’m sure they will taste great. They have spread and flattened a bit, but I followed the directions exactly. Any tips to prevent this as they don’t look as nice as they should? Thanks!

    • Hi Dorothy, A little pooling around the bottom is normal, but the macaroons may have flattened a bit if the egg whites aren’t stiff enough. Make sure you beat those egg whites to a stiff peak. Hope that helps!

  • First of all I`m not a big baker and these are the first macaroons I have ever made b/c I had egg whites left over from pumpkin ice cream I made.Not sure how anyone could have a problem here with this recipe,quite simple and delicious.Followed exactly as written,they stuck a tiny bit on the Silpat but not really any issue and the parchment perfect.Of course I tried one of the warm Golden Brown Delicious(GBD) nuggets,soon as they cool will take a dip in chocolate.Can`t wait. Nice goin Jenn.

  • AMAZING macaroon recipe when you follow instructions. (So many people change or substitute things and then complain the recipe didn’t work… that drives me nuts!) Packed the batter into a purple disher (#40 scoop… 1-1/2 tablespoons) and got perfect, domed macaroons with a yield of 28. I did turn the oven down to 300 for the last 10 minutes. 25 minutes was perfect. (Not sure about these people saying 10-13 minutes in the oven???) These are simple and delish.

    • You changed the temperature and time, and it sounds like the substitutions worked well for you. All ovens are different so 10-13 minutes work for them? For me, I use an oven thermometer to help particularly when it comes to baking (as well as sense of smell).

  • Why did my macaroons stick to the aluminum foil even after a light spray with oil?

    • Hi Barb, I think parchment works best here. I think you could get away with non-stick aluminum foil, but I suspect the cooking spray was not enough to keep them from sticking to regular foil.

  • Made these for the 2nd time and have to say they are so good I don’t why anyone would have a complaint or think they need to adjust the recipe. Gave some to my cousin who said they taste like a “Bounty” chocolate bar and I agree – so delicious it’s nigh near impossible to just eat one! Thank you Jenn for another “hit outta the ballpark”.

  • If you love the taste of coconut this is an excellent recipe! The only problem is, is that they don’t last on the table for more than five minutes. Everyone loved it! Thanks. I tried the chocolate dip, plain and almond on top. All three deliciously yummy!

  • Can I make multiples of this recipe or just individual batches?

    • Hi Deana, You could double this successfully. Once you go beyond doubling a recipe, something seems to get lost in translation. Hope that helps!

  • They are delicious and this is my go to recipe when I bring a treat to a dinner party!

  • I had some doubts when I read some of the comments but they were all erased once I finished baking these macaroons. I had a fairly dry unsweetened coconut which was finer in texture so I paired it with dried strips of young coconut. I kept the proportions as indicated in the recipe and it worked out wonderfully. I did allow the condensed milk to soak into the really dry coconut for a couple of hours but the final product is indeed golden crunchy on the outside and chewy/moist on the inside. I kept my eye on it while baking but the 25-minute mark is on the spot give or take a minute or two. Such a lovely dessert with coffee or tea.

  • Hi! I know it’s kinda early, but I’m planning to make these for Christmas as Stocking stuffers! I want to make them “snowballs” for my family to eat while opening gifts! I was wondering if they will stick to each other if they are in a bag overnight. I’m planning to keep them cool and separate them before putting them into baggies and into stockings. Will the chocolate melt if they are all together?

    • Hi Chiara, You are planning ahead! I think it would work, but I’d refrigerate the macaroons until the morning so the chocolate is cold/doesn’t melt.

  • I have made these macaroons lots of times and they are always perfect. I use 400g of coconut, 1 can of carnation condensed milk (397g) 1 tsp vanilla extract, 2 lg egg whites and 1/4 tsp of salt.
    Everyone loves them. ❤

    • Hi Frances, thanks for your metric conversion (are you in Australia? I am). Did you use shredded or desiccated coconut? Kind regards Kim

  • Great cookies made them a number of times. This time I put a small almond in the center came out great. Taste like almond joy cookies.

  • And for any asking.. I used exactly 3/4 C. plus two Tbsp. Of the sweetened condensed milk, my egg whites were at a perfect peak and folded in not mixed with a mixer. Cooked at 325 for 20-22 minutes. I know how to follow a basic recipe.

  • No, no, no! Worst recipe ever! If you want a sticky gooey mess follow this recipe. I have been baking for 30+ years and everything in me knew the amount of sweetened milk was way too much (although author believes it makes the difference). I have always made my macaroons with sugar, not sure why I didn’t do it again. I use a Silpat, for those not aware of this, it’s an extremely durable nonstick insert for baking. This has worked for me for years, until now. To ensure it didn’t stick I even added a bit of cooking spray. These were all thrown away after they were finished. I could not salvage any! They were stuck to the Silpat, then stuck on cooling rack. They were like hot taffy! Beware! Don’t make these last minute if needed for an event as I did. Had to go to the store and buy four boxes of macaroons. Lesson learned.

  • I’ve made this recipe over and over and it’s the BEST. I couldn’t locate the Bakers Angel Flake at one point I went with a different brand. They did not turn out. Follow this recipe exactly and they will be the best cookie you’ve ever made.

  • Thank you for the great recipe!
    I read some reviews who said their macaroons came out flat and my advice is to really mix the egg whites for a while About 10-15 min. But also if the egg whites are “fluffy” while beating and are not becoming stiff, the macaroons will also fall flat. I had that before and didn’t think it would make a difference but it has. I started over when making this batch because half way while beating , I noticed the egg whites were not as stiff as needed. Second batch of egg whites were more stiff and the macaroons came out peaked and not flat. Hope that helps someone.

  • Macaroons are simple & scrumptious beings, containing just a handful of cheap and delicious ingredients, so it’s hard to get a macaroon recipe wrong. I had high hopes for this recipe because it claims to have “perfected” and improved on the more common recipes out there, which tend to use a full tin of condensed milk. The chef explains their reduction of condensed milk was in order to avoid a pool of moisture forming around the cookies while they’re in the oven. Their logic for this seemed sensible, and I’d never made macaroons before, so I trusted the recipe and went by the metric conversion of the measurements provided. As I was preparing the dough, however, it quickly became apparent that the recipe is colossally wrong: 2 parts coconut to 1 part condensed milk (which is approx. what this recipe calls for) is simply too dry, and even though I’d never made these before, I knew there was no way that texture could be right. I went by instinct and gradually poured in nearly the whole tin of condensed milk; if I’d been more confident, I would have used the whole tin and the macaroons would have turned out even better. They turned out fine in the end, but only because I defied the recipe and because I added one further step before baking: I rested my batter. I believe this is where the author of the recipe must have gone wrong and why the classic recipes out there didn’t work for them. From my experience with baking similar styles of recipe (like Italian amaretti), I can say that resting your batter is non-negotiable with ingredients like this. The coconut is literally dried to oblivion (we don’t call it desiccated for nothing); it needs a chance to absorb the moisture of the milk and the lovely vanilla flavour, otherwise the cookies will almost certainly turn out chewy and drier than they should be. When the coconut has absorbed the moisture, not only will your macaroons hold their shape better but you will not have the pooling problem when baking. I think the author of the recipe just omitted this crucial step and thought they were making an improvement on the classic macaroon recipe by drying it out…whereas they just needed a better method. My advice: rest your batter in the fridge for at least an hour before baking. And follow a more classic recipe with a higher moisture content; this one is just wrong.

    • I should also add that the advice to bake these for 23-25 mins at 165C is…inexplicable? These are cookies! 11-13 mins is the maximum amount of time they should stay in the oven. Predictably, my first batch came out as little coconutty coals. So for the remaining batches I baked for 10 mins, then turned the tray around in the oven and baked for a further 2-3 mins. That worked out just fine.

  • How many macaroons does this recipe make? We remember how wonderful these cookies are! Thanks!

  • This recipe is for Americans and very patient Europeans, as the measures are in imperial only, with no metric conversion. I’m an impatient European so methinks I’ll try a different site for my recipes. Ciao!

    • Hi Charlie, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

  • I have been making this recipe for years and it is always the biggest hit at the party! Thank you, thank you, thank you!!

  • If I Google what’s 14 oz it says 1.75 cups. And that’s what I used. But then I see in the reviews, you said it’s just over 5 cups. How did this not happen to anyone else?
    These did not turn out…

    • Hi Jessica, I’m sorry for any confusion regarding the amount of coconut needed for the macaroons. Fourteen (14) ounces is the weight, slightly less than one pound. The volume of the coconut is 5 1/3 cups. (If you take a look at the packaging on the bag in the picture of ingredients near the top of the page, they handle it in the same way.) Hope that clarifies!

      • The same thing happened to me, Jenn….twice! Maybe a quick side note would help avoid confusion in the future (like how you did for the condensed milk measurement). These are fantastic…when the recipe is followed properly! 🙂

  • One of the easiest recipes I’ve ever made. The macaroons turned out looking and tasting like they were professionally made. A big hit with my friends.

  • Chewy, sweet and hard to stop eating. Easy to put this together in no time and they’re great with a cup of coffee. I did not dip them in chocolate because the macaroons were great as is.

  • AMAZING recipe!!! I was anxious about how difficult it would be, but it was so foolproof that they turned out fabulously! I got rave reviews from my family and in-laws. An easy yet sophisticated recipe, I highly recommend bakers of any caliber to try this amazing recipe. I’d give it 6 stars if I could!!!

  • I made the macaroons for the first time as a sweet treat for Easter. They are so easy to make and sooooooo delicious! Better than any macaroons I have ever had. Everyone who had them, loved them! Thank you for sharing this recipe.

  • For the love of Pete! I don’t get it. I couldn’t find one 14oz bag of coconut so I used two 7oz bags and followed the recipe to the letter. I had a ton of coconut and looking at the photos you provided, way more than you showed. Mine were DRY and not acceptable to bring to the Easter table. So disappointed! Not to mention the waste.

    • I have no idea what you did wrong, but mine turned out perfectly. Make sure to follow the ingredients/instructions to a T, people!! Don’t blame the recipe!

    • Yes I followed the recipe to the letter…flat but chewy. The mixture was too wet… really disappointed ☹️. As a flat cookie they did taste good.

  • These are delicious! When combined,
    I split the batch in half. I added 1/4 of a teaspoon of almond extract in addition to the vanilla to one, and a 1/4 of a teaspoon of orange extract to the other. Both were excellent with the chocolate!! Happy Easter!

  • These macaroons are fabulous. I make them for Passover, for friends for Easter and just because its Friday. I also gave part of a batch to new neighbors this week – they were a hit. The only change I’ve made is to substitute almond extract because its my favorite.
    I have also discovered Ghirardelli Dark Chocolate Flavored Melting Wafers and they are terrific and they harden faster. Yes, I have also not been able to find Baker’s coconut for months, but the store brand works just fine.

    I have tried many of your recipes and every one has been a winner.

  • These macaroons are perfect – just the way I like them, especially when dipped in chocolate. They have gotten rave reviews from my friends; everyone loves them!

  • Made this for Passover dinner tonight delicious as every recipe is. Can I freeze them? I know that sounds crazy like just eat them, but going away in a couple of days and I’ve got too many left over. If not will just give them away

    • So glad you enjoyed them! And you can definitely freeze them — they freeze nicely. 🙂

  • Thank you for the guidance. I used a bag of coconut, a can of SCM (no measuring), pistachio and almond extracts and a grate of nutmeg and baked my larger cookies at 350 for 25 minutes. They turned out amazing. I do live nearly a mile high and have found that the higher temp works well for this type of macaroons.

    I’m thinking about adding dried cherries and lime zest in the next batch. Happy Baking!

  • I made these tonight to make sure they were just right for Easter. They are perfect, just as described.

  • HI. Has anyone converted this recipe to weights – it would easier to get the right amount of condensed milk.

    • Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the macaroons if you make them!

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