Coconut Macaroons featured image
Coconut Macaroons are quick and easy to make using minimal ingredients (and they are GF). Sweet, soft and chewy, these are perfect for Passover or great to give during the holidays.
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Table of Contents
  1. Best Coconut Macaroons
  2. Why We Love This Coconut Macaroon Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Coconut Macaroons
  7. Tips From Our Recipe Developer
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Cookie Recipes
  11. Coconut Macaroons Recipe

This easy Coconut Macaroons recipe makes a simple and straightforward cookie using only 5 ingredients. These flourless sweet treats are naturally gluten-free and packed with delicious coconut taste and soft and chewy texture.

Coconut Macaroons hero image

Best Coconut Macaroons

This recipe for coconut macaroons calls for the classic macaroons ingredients, but because they’re homemade and preservative-free, they taste so much better than the coconut cookies from the can with a fresher taste that cannot compare to the canister.

Moist and chewy on the inside and crisp and golden brown along the edges, these mini mounds of shredded coconut bake in under 30 minutes.

Making coconut macaroons with condensed milk is my favorite way to add tenderness and flavor to this sweet treat, but give them a dip in chocolate and they taste like an Almond Joy or Mounds Bar.

You will love these little macaroons cookies even if you don’t follow the rules of Kosher cooking, but they are perfect for Passover consumption and make great gifts for any holiday.

Looking for more coconut recipes? My Chocolate Coconut Macaroons, Chocolate Coconut Balls, and Coconut Brownies are delicious!

Why We Love This Coconut Macaroon Recipe

  • Quick and easy to prepare in 10 minutes.
  • Uses 5 simple ingredients.
  • Tastes like the soft and chewy coconut center of an Almond Joy or Mounds bar.
  • Perfect for people observing Passover and those who prefer gluten free macaroons.
  • Great for edible gift-giving, cookie trays, or dessert platters.

More Coconut Recipes

Coconut Macaroons

Ingredients

  • Sweetened coconut flakes
  • Sweetened condensed milk: You must use sweetened condensed milk and NOT evaporated milk for this recipe or your macaroons will be runny.
  • Vanilla extract
  • Salt
  • Egg whites: I recommend using fresh eggs and not the whites from a carton, as those tend to have a hard time reaching stiff peaks.

Substitutions and Additions

  • Macaroon Mix-Ins: You can mix in ½ cup of sprinkles, chocolate chips, chopped nuts, or even dried fruit to the coconut mixture before baking. 
  • Add A Dip or Drizzle: Feel free dip the bottom of your macaroons into melted semi sweet or dark chocolate or add a drizzle of chocolate on top.
  • Add Other Extracts: Feel free to swap the vanilla extract for almond extract or coconut extract.
  • Baking sheets
  • Parchment paper
  • Mixing bowl
  • Measuring tools
  • Hand Mixer or stand mixer
  • Cookie scoop or ice cream scoop
Coconut Macaroons with chocolate drizzle
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How to Make Coconut Macaroons

Not to be confused with their fancy French cousin, the macaron, this is the best macaroon recipe because it takes mere minutes to make using minimal ingredients. Packed with sweet coconut flavor and baked as mini mounds, these are perfect for Passover snacking or to serve at any holiday party.

  1. Make The Coconut Mixture: Mix together the coconut, sweetened condensed milk, vanilla, and salt.
  2. Whip The Egg Whites: Beat the egg whites until medium peaks are formed.
  3. Make The Mounds: Fold the egg whites into the coconut mixture. Scoop mounds of the cookie batter onto the pan.
    Pro Tip: Leave about 1 to 2 inches between each cookie to prevent them from spreading.
  4. Bake: Bake at 325 degrees Fahrenheit for 21-26 minutes until the edges begin to get golden.
Coconut Macaroons collage process

Tips From Our Recipe Developer

  • Make sure to use parchment paper and NOT wax paper on the baking sheets. The macaroons will stick to wax paper.
  • Use a cookie scoop to make sure the cookies are uniform in size cookies and bake evenly.
  • Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
  • Room temperature eggs whip best.
  • Avoid over-baking or you’ll end up with dry, crumbly cookies.
  • You can toast the coconut just slightly before adding it to the egg whites, for an even deeper coconut flavor.

Storage Tips

  • To Store: Coconut macaroons will stay fresh for about one week when stored in an airtight container at room temperature.
  • To Freeze: Store your macaroons in an airtight container with parchment paper between the layers for up to 3 months.
collage Coconut Macaroons

Frequently Asked Questions

What’s the difference between macaroons vs. macarons?

A macaron is a French pastry that has two meringue cookies with a ganache filling in between, making a pretty and colorful sandwich biscuit.
A macaroon is made up of shredded coconut and held together with either an egg mixture or sweetened condensed milk and baked until a little toasted on the top.

Can I dip my macaroons in chocolate?

Yes, you can dip your macaroons in chocolate. Simply melt the chocolate in a microwave-safe bowl, stirring every 30 seconds, until just smooth and creamy.
Dip the bottoms of the macaroons in the chocolate and return them to the lined baking sheets. Refrigerate for about 10 minutes, or until the chocolate is set.

Can I freeze my macaroons?

Yes, these macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.)
Let them cool completely after baking and store them in an airtight container, separating layers with parchment paper to prevent them from sticking.
Allow the cookies to come to room temperature before serving.

Can these be made with unsweetened coconut?

Yes, there is still some sweetness from the sweetened condensed milk to make these enjoyable. However, I prefer to use the sweetened coconut flakes for this recipe because unsweetened coconut flakes do not have the same texture or flavor, and may lead to the macaroons falling apart.

Why are my macaroons too dry?

One big reason the cookies may be dry is if you made them too small. You want to make sure you keep the cookies about the size of a golf ball.
I like to use a cookie scoop to make sure they are the same size, I like to use the small scoop.

Coconut Macaroons on a plate
5 from 1 vote
Coconut Macaroons featured image

Coconut Macaroons

Serves — 20
Coconut Macaroons are quick and easy to make using minimal ingredients (and they are GF). Sweet, soft and chewy, these are perfect for Passover or great to give during the holidays.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 14 oz sweetened coconut flakes
  • 14 oz sweetened condensed milk
  • teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 large egg whites room temperature

Instructions
 

  • Preheat the oven to 325°F and line your sheet pans with parchment paper.
  • Mix the coconut, sweetened condensed milk, vanilla, and salt in a large mixing bowl.
  • Whip the egg whites on high speed until medium peaks are formed.
  • Fold your coconut mixture into the egg whites.
  • Scoop out a heaping tablespoon of the cookie batter onto the sheet pan. Repeat this with the remaining mixture, leaving about 1 to 2 inches between each cookie to prevent them from spreading.
  • Bake for 21-26 minutes until the edges begin to get golden.

Jenn’s Notes

Storage:
  • To Store: Coconut macaroons will stay fresh for about one week when stored in an airtight container at room temperature.
  • To Freeze: Store your macaroons in an airtight container with parchment paper between the layers for up to 3 months.
Tips:
  • Make sure to use parchment paper and NOT wax paper on the baking sheets. The macaroons will stick to wax paper.
  • Use a cookie scoop to make sure the cookies are uniform in size cookies and bake evenly.
  • Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
  • Room temperature eggs whip best.
  • Avoid over-baking or you’ll end up with dry, crumbly cookies.
  • You can toast the coconut just slightly before adding it to the egg whites, for an even deeper coconut flavor.

Nutrition Info

Calories: 157kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 145mg | Potassium: 151mg | Fiber: 2g | Sugar: 18g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.3mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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