These chewy, golden Coconut Macaroons are crispy on the outside and wonderfully tender inside, with a sweet coconut flavor that melts on your tongue. I first tasted these at my neighbor Sofia's holiday party, and I've been hooked ever since. They're naturally gluten-free and dairy-free, and you can whip them up in under an hour with just five simple ingredients.
If you love easy treats that look impressive, you'll want to try these Easy Lemon Thumbprint Cookies or these No-Bake Cookie Dough Truffles next. For chocolate lovers, dipping them in melted chocolate takes them to bakery-level delicious, just like these Salted Caramel Turtle Brownies.
Why You'll Love These Coconut Macaroons
These homemade coconut macaroons check every box. They're ridiculously easy to make, requiring just a handful of pantry ingredients and no fancy techniques. There's no dough chilling, no rolling, no fuss. You mix, scoop, and bake. The texture is unbeatable: crispy and toasted on the outside, soft and chewy on the inside. They're naturally gluten-free and dairy-free, so almost everyone can enjoy them. Plus, they look elegant enough for a holiday cookie platter but taste cozy enough for an everyday snack.
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Coconut Macaroons Ingredients
Here's everything you need to make these simple, chewy macaroons.
See Recipe Card Below This Post For ingtedient Quantites
- Egg whites: Provide structure and help bind the coconut together without adding heaviness. Room temperature egg whites whip up better and create a lighter texture.
- Granulated sugar: Sweetens the macaroons and helps create those crispy, caramelized edges. The sugar dissolves into the egg whites for a smooth base.
- Vanilla extract: Adds warmth and depth to the coconut flavor. Pure vanilla extract works best for the richest taste.
- Almond extract: Gives a subtle nutty note that complements the coconut beautifully. Just half a teaspoon is enough to make a difference.
- Sweetened shredded coconut: The star of the show. Chopped or shredded coconut adds chewiness and that classic macaroon texture. If you're using unsweetened coconut, you may want to add a tablespoon or two of extra sugar.
- Semi-sweet chocolate (optional): Melted chocolate for dipping makes these macaroons feel extra special. Dark chocolate works beautifully too if you prefer less sweetness.
How to Make Coconut Macaroons
Follow these simple steps to make perfect coconut macaroons every time.
Prepare coconut: If you're using unsweetened coconut, pulse it in a food processor a few times to break it into finer pieces. This helps create a tighter, more cohesive macaroon that holds its shape better. Measure the coconut after pulsing. Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone baking mats.
Make the macaroons: In a large mixing bowl, use a handheld or stand mixer with a whisk attachment to beat the egg whites, sugar, vanilla extract, and almond extract on medium-high speed for about 1 minute. The mixture should look foamy and the sugar should be mostly dissolved. Don't over-beat or the macaroons may turn out dry. Gently fold in the chopped coconut with a spatula, making sure every bit of coconut is evenly moistened.
Scoop and shape: Using a medium cookie scoop (about 1.5 tablespoons or 30 grams), portion out the dough onto your prepared baking sheets. Space them at least 2 inches apart to allow for spreading. If you prefer smaller, bite-sized macaroons, use a 1-tablespoon scoop instead.
Bake: Bake for about 20 minutes, rotating the pans halfway through to ensure even browning. The macaroons are ready when the edges and tops are lightly golden and toasted. The centers may still look a little soft, and that's perfect.
Cool: Let the macaroons cool on the baking sheets for 10 minutes. This helps them firm up and makes them easier to move. Use a thin spatula to carefully transfer them to a wire rack to cool completely. The bottoms might be a little sticky, so work gently.
Optional chocolate dip: If you're adding chocolate, melt the finely chopped chocolate in a double boiler or in the microwave in 20-second intervals, stirring after each burst. Once smooth and melted, dip the bottom or drizzle the top of each cooled macaroon in chocolate. Place them back on the baking sheet and let the chocolate set at room temperature, or pop them in the fridge for faster results.
Substitutions and Variations
Use unsweetened coconut: If you only have unsweetened shredded coconut, add an extra 2 to 3 tablespoons of sugar to the egg white mixture. The texture will be slightly less sweet but still delicious.
Swap the extracts: Don't have almond extract? Use all vanilla, or try a splash of coconut extract for an even more tropical flavor.
Make them vegan: Replace the egg whites with aquafaba (the liquid from a can of chickpeas). Use ½ cup of aquafaba and whip it until foamy before mixing in the sugar and extracts.
Add mix-ins: Fold in mini chocolate chips, chopped dried cherries, or slivered almonds for extra texture and flavor.
Go chocolate all the way: Stir in 2 tablespoons of cocoa powder to the egg white mixture for chocolate coconut macaroons.
Equipment For Coconut Macaroons
Here's the basic equipment that'll make this Coconut Macaroons a breeze.
- Food processor (optional): Helpful if you're using unsweetened coconut and want to chop it into finer pieces for a better texture.
- Baking sheets: You'll need two large baking sheets to fit all the macaroons in one batch.
- Silicone baking mats or parchment paper: Prevents sticking and makes cleanup easy. Silicone mats are reusable and work beautifully for macaroons.
- Electric mixer (handheld or stand): Whips the egg whites and sugar into a foamy base quickly and evenly.
- Medium cookie scoop: Ensures uniform macaroons that bake evenly. A 1.5-tablespoon scoop is ideal for standard-sized cookies.
- Thin spatula: Helps you lift the macaroons off the baking sheet without breaking them, especially while they're still warm.
- Cooling rack: Allows air to circulate around the macaroons as they cool, keeping the bottoms from getting soggy.
- Double boiler (for melting chocolate): Melts chocolate gently and evenly without burning. You can also use a microwave in short bursts if you don't have one.
How to Store Coconut Macaroons
Store your cooled macaroons in an airtight container at room temperature for up to 5 days. They'll stay chewy and delicious. If you've dipped them in chocolate, layer them between sheets of parchment paper to prevent sticking. For longer storage, freeze the macaroons in a freezer-safe container for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving. They taste almost as fresh as the day you baked them.
Serving Suggestions
These Coconut Macaroons are wonderful on their own, but here are a few ways to serve them that feel extra special.
With coffee or tea: The sweet, chewy texture pairs beautifully with a hot cup of coffee or Earl Grey tea. It's the perfect afternoon pick-me-up.
On a dessert platter: Arrange them alongside other bite-sized treats like brownies, lemon bars, or shortbread for a beautiful dessert spread at parties or holidays.
With fresh berries: Serve a few macaroons with a bowl of fresh strawberries or raspberries. The tartness of the berries balances the sweetness of the coconut.
Ice cream topping: Crumble a macaroon over a scoop of vanilla or chocolate ice cream for a crunchy, coconutty topping that's absolutely heavenly.
Expert Tips
Use room temperature egg whites: They whip up faster and create a better texture. Let your eggs sit on the counter for about 30 minutes before you start.
Don't over-beat the egg whites: You want them foamy, not stiff. Over-beating can make your macaroons dry and crumbly instead of chewy.
Measure coconut after pulsing: If you pulse your coconut in the food processor, measure it afterward. This ensures you're using the right amount for the recipe.
Rotate your pans: Halfway through baking, rotate the pans from top to bottom and front to back. This helps the macaroons brown evenly.
Let them cool on the pan: Macaroons are delicate when they first come out of the oven. Letting them cool for 10 minutes on the baking sheet helps them firm up before you move them.
FAQ
What kind of coconut is best for macaroons?
Sweetened shredded coconut works best for classic coconut macaroons. It's moist, slightly sticky, and holds together beautifully. If you prefer unsweetened coconut, just add a bit more sugar to the mixture. Avoid large coconut flakes, as they don't bind as well.
How to make coconut macaroons in the UK?
The Coconut Macaroons is exactly the same in the UK. Use caster sugar instead of granulated sugar if you prefer, and make sure your oven is set to 163°C (325°F). Sweetened desiccated coconut works perfectly and is widely available in UK supermarkets.
What is the difference between macarons and coconut macaroons?
Macarons are delicate French sandwich cookies made with almond flour, egg whites, and sugar, filled with buttercream or ganache. Coconut macaroons are rustic, chewy cookies made with shredded coconut and egg whites. They're completely different in texture, flavor, and technique.
What is the trick to making macarons?
For French macarons (not macaroons), the trick is precise measurements, proper folding technique (called macaronage), and letting the piped cookies rest until they form a skin before baking. For coconut macaroons, the trick is much simpler: don't over-beat the egg whites and fold the coconut in gently.
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Coconut Macaroons
Ingredients
- 6 large egg whites room temperature for best results
- ½ cup 110g granulated sugar sweetens and helps crisp the macaroons
- 1 teaspoon vanilla extract pure for flavor depth
- ½ teaspoon almond extract adds a nutty touch
- 5 cups 425g sweetened shredded coconut roughly chopped for a more compact macaroon
- optional: 4-ounce semi-sweet chocolate bars (226g) finely chopped for dipping
Instructions
- Pulse the shredded coconut in a food processor for finer texture.
- Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
- Beat the egg whites, sugar, vanilla, and almond extract with an electric mixer on medium-high until foamy and slightly thickened, about 1 minute.
- Gently fold in the chopped coconut until well-coated.
- Scoop about 1.5 tablespoons (30g) of the mixture per cookie and arrange on the baking sheets, leaving 2 inches between each.
- Bake for 20 minutes, rotating the pan halfway through, until golden brown.
- Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
- (optional) Melt the chocolate in a microwave or double boiler and dip each macaroon into the melted chocolate.
- Allow the chocolate to set either at room temperature or in the fridge.
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