Coconut Macaroons

Coconut Macaroons are a chewy, delicious, and easy to make cookie recipe with just six simple ingredients and NO condensed milk!

Classic Coconut Macaroons with text overlay


If you enjoy coconut treats, you'll also love One-Bowl Coconut Cupcakes, Chocolate Coconut Banana Bread, and Lime Coconut Snowball Cookies!

Today I'm sharing with you one of my all-time favorite classic cookie recipes. It's easy to whip up simple, yet scrumptious, Coconut Macaroons!

This recipe is one that my mom always made when I was growing up. Which meant that, soon enough, I learned to make these Coconut Macaroons myself...and I did so frequently.

This is also the recipe that, when I first started dating my hubby, put me in good favor with his sweet granddad. Because,'s always wise to sugar up the family when you deem a boy "husband material." 😉

Coconut Macaroon recipe on baking sheet

Ingredients for Coconut Macaroons

What I like most about this recipe -- aside from the end result, of course -- is that it only calls for a few basic ingredients. And allow me to point out that sweetened condensed milk ain't one of 'em!

Rather, this recipe includes:

  • Egg whites. Egg whites are the key to binding the coconut into sweet, chewy, can't-eat-just-one morsels of deliciousness. And since it just so happens that my family's favorite Key Lime Pie calls for the same number of egg yolks, I often find myself baking both of these desserts in short succession. Not once has anyone complained.
  • Sugar. These cookies aren't overly sweet, as an entire batch only calls for ⅔ cup sugar.
  • Salt. Just a pinch!
  • Pure vanilla extract. This ends up being a predominant flavor in such a simple recipe, so make sure it's the good stuff!
    on cooling rack
  • All-purpose flour. Like the sugar, it doesn't take much...just ¼ cup for the whole recipe.
  • Sweetened flaked coconut. The primary ingredient in this recipe by far! I often use unsweetened coconut in other recipes, but I do think sweetened is necessary in this one since there's not a lot of extra sugar in these cookies.
  • Semisweet chocolate. It's totally optional. HOWEVER, should you want to take these already-delectable cookies to the next level, might I recommend dipping or drizzling them in melted chocolate? Seriously. Decadent. If you happen to like Mounds candy bars (me!me!me!), I can promise you that Chocolate-Dipped Coconut Macaroons are even better.
Chocolate Dipped Coconut Macaroons on a plate

How to Make Coconut Macaroons

This recipe is extremely quick to throw together, but the cookies taste like they took far more effort than they actually did.

  1. Preheat the oven and line two cookie sheets with parchment paper.
  2. Beat the egg whites until frothy. Mix in the sugar, salt, vanilla, and flour until smooth.
  3. Stir in the coconut.
  4. Scoop mounds of batter onto prepared cookie sheets.
  5. Bake until golden, then transfer to a wire rack to cool.

As alluded to in Step #1 up there, the only downside to these cookies is that they do tend to stick to the pan. The best remedy I have found for this problem is to line my cookie sheets with parchment paper or a Silpat. The cookies will glide right off of those surfaces...crisis averted!

Because you may find yourself etching them loose if you try to bake them straight on the pan, regardless of how much you greased it...

cookies on table

And there you have the tips, tricks, and secrets to the BEST Coconut Macaroon recipe in the whole wide world!

If I'm being completely honest, even Coconut Macaroons from nice bakeries have disappointed me because I've been spoiled by these my whole life.

I hope you'll give them a try and let them start spoiling you, too! 🙂

Coconut Macaroons collage with text

More Yummy Cookies

Coconut Macaroon scene with coconut in background

Coconut Macaroons

Coconut Macaroons are a chewy, delicious, and easy to make recipe with just six simple ingredients and NO condensed milk!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 cookies
Calories: 99kcal
Print Pin Rate


  • 4 egg whites
  • cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ¼ cup all-purpose flour
  • 3 cups (packed) sweetened flaked coconut

For Chocolate-Dipped Macaroons

  • 6 ounces semisweet chocolate, chopped (OR semisweet chocolate chips)


  • Preheat oven to 325°F. Prepare two cookie sheets by lining them with parchment paper.
  • In a large bowl, use an electric hand mixer (or stand mixer) to beat the egg whites until frothy. Mix in sugar, salt, vanilla, and flour and beat another minute until smooth and thickened. Stir in coconut until all ingredients are well combined.
  • Use a tablespoon or small cookie scoop to drop mounds of batter, 1 inch apart, onto prepared cookie sheets. Bake for 20 to 25 minutes or until cookies are beginning to turn light golden brown on the tips of the coconut flakes and around their bottom edges. Allow to cool for a couple minutes on the cookie sheets before transferring to a wire rack to cool completely.

For Chocolate-Dipped Macaroons

  • Place chocolate in a heat-proof bowl set over a pot filled with a couple inches of barely simmering water (the water should not touch the bottom of the bowl). Stir chocolate until melted. Alternatively, you may melt chocolate in the microwave by heating it for 1 minute at 50% power, stirring, and then heating and stirring at 30 second intervals until melted.
  • Halfway dip each cookie in melted chocolate, set it on a wax paper-lined cookie sheet, and allow to cool at room temperature for 30 minutes or until chocolate is set. You may speed up the process by putting dipped cookies in the refrigerator for 15 minutes, but not too long or condensation will start to form. Also, instead of dipping the cookies, you may instead choose to drizzle them with the melted chocolate.



  • Be sure to line your baking sheets with parchment paper or Silpats. This is the only option that guarantees these macaroons won't stick to the pans.
  • Depending on how generous your hand is at chocolate-dipping, you may end up needing more chocolate. I usually like to go with 6 ounces. If I run out, we enjoy the remaining macaroons plain and nobody has ever complained. 😉


Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 37mg | Potassium: 66mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on July 9, 2013.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I give this Recipe a. 10++ I used fresh coconut shredded the
    Macaroons came out very moist. I also added 1/4 cup of Chocolate
    Chips. I must say I love this Macaroon Recipe Thank You

  2. 5 stars
    Wow! I sadly had to reduce the recipe by half since that's all the coconut I had on hand. These turned out better than any I've made with sweetened condensed milk. I did spray the parchment paper & these still stuck to the paper somewhat, however I (carefully!) pulled 'em off while they were still warm & they turned out perfect! This was made in honor of my sister since they were her fav. She would've been 76 today :). We'll make these again. Thank you, Samantha!

    1. Yes! Allow the macaroons to cool and then freeze on a baking sheet until firm (30 minutes to an hour). Then transfer them to a freezer-thickness plastic bag (or a freezer-safe storage container) and squeeze out any excess air from the bag. Freeze for up to 3 months. When you're ready to enjoy them, thaw at room temperature. Hope that helps! 🙂

  3. 5 stars
    Great cookie. Added 1/2 tsp of coconut extract to the cookie batter, and will experiment with toasted sliced almonds. Yum!

  4. 2 stars
    Did I do something wrong? The egg white/sugar batter didn’t seem nearly thick enough, as I only mixed whites until frothy, as the recipe stated. When I added the coconut flakes, it obviously thickened up a bit, but still a little too thin, but I tried it anyways. Every coconut macaroon recipe I have made calls for stiff peaks before adding the shredded coconut, and I think that’s where I went wrong. The coconut separated from the thin batter in the oven! I’m not sure why... any advice?

    1. Hi Kelsey! It's not necessary to beat the egg whites for this recipe...the photos in this post show macaroons that were made as directed. It just sounds like you didn't add enough coconut. If the mixture is too loose when you scoop it onto the pan, the liquid will seep out the bottom. So just stir in more coconut until the scoops hold together. Hope that helps! 🙂

  5. 5 stars
    Absolutely delicious! I’ve had my share of macaroons ... these by far are the best I’ve ever had! They’re not overly sweet like most others that I’ve tried.... these are perfect! I will definitely make these again and share with family and friends! This recipe is a keeper!!!

  6. 5 stars
    Love these!!! This is the perfect recipe. I had a craving for these and they taste quite artificial in the shops, so thought I’d have a go and it’s so easy will now be making these a lot more. Thank you.

  7. I just wanted to make sure that the egg whites are not supposed to be beaten to soft peaks because every macaron recipe has made in the past called for that. Also if I'm not using sweetened coconut how much sugar do you think I should use? Thanks!

  8. 5 stars
    I love macaroons. And coconut. And chocolate. These are winners all around. Adding this one to the recipe book. Thanks!

  9. 5 stars
    <3 <3 <3
    As a macaroon lover I tend to go for the classic (there is a reason it's a classic...) but as a chocolate lover I'm always more than happy to try it with, after all I might find one with chocolate that I can't resist 😀

    Thank you so much for sharing (and the tip about the mat when cooking)!