Coconut Macaroons

5 from 6 votes

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Coconut Macaroon Cookies are slightly crisp on the outside with chewy coconut on the inside. Perfect for Easter, parties, dessert, or just a quick treat!

coconut macaroons on a plate
Featured with this recipe
  1. Macaroons vs Macarons
  2. Ingredients in Coconut Macaroons
  3. Tips on Making Coconut Macaroons
  4. Frequently Asked Questions
  5. More Delicious Coconut Recipes
  6. More Incredible Cookie Recipes
  7. How to Make Coconut Macaroons
  8. Coconut Macaroons Recipe

I had no idea Coconut Macaroons were so easy to make! There are only 5 ingredients in this recipe and they taste absolutely scrumptious. Coconut Macaroon cookies are golden brown and crisp on the outside, and moist with a chewy texture on the inside. My daughter found this recipe while searching for ideas for her graduation party. She decorated with pastel colors and wanted a white or cream-colored dessert that would look pretty on her fun polka-dot plates. Like her mother, she loves coconut and thought these would go well with her party theme. They were a huge hit!

coconut macaroons stacked on a plate

Macaroons vs Macarons

You may be wondering why these aren’t little pastel colored meringue cookie sandwiches with frosting in the middle. That’s because you’re thinking about macarONs. These are macarOONs and are bursting with coconut flavor. People pronounce them wrong all the time, so don’t feel bad. I know, I know it’s confusing, but they are both delicious treats so you really can’t go wrong!

Ingredients in Coconut Macaroons

You will absolutely love this classic coconut macaroon recipe. They’re so fun to serve at parties. A lot of recipes call for sweetened condensed milk. But these are light and fluffy without the heavy ingredients. Here’s all you need:

  • Egg whites – four large egg whites. Save the egg yolks in the refrigerator to use in another recipe.
  • White sugar
  • Vanilla extract
  • Almond extract
  • Sweetened shredded coconut flakes – adds the best coconut-y flavor and texture.
  • Semi-sweet chocolate chips – optional but the melted chocolate is so delicious with the coconut flavor. Use chocolate ganache to drizzle over the top or dip the bottom of the cookie into the chocolate.
  • These cookies don’t really need salt, but you can add just a pinch for flavor if you like.
coconut macaroons on a plate with a bite taken out of one

Tips on Making Coconut Macaroons

  1. First, use a hand mixer or the whisk attachment in your stand mixer to blend the egg whites, sugar, vanilla and almond extract. The mixture should be light and foamy and just starting to get stiff peaks in the egg whites.
  2. Next, gently fold the sweetened coconut into the batter until evenly blended.
  3. Scoop 2-3 tablespoons of the coconut mixture with a spoon or cookie scoop onto prepared cookie sheets. Use a parchment-lined baking sheet or a silpat silicone baking mat. Place cookies about 2 inches apart.
  4. I’ve never made coconut macaroons before and was a little surprised at how long they take to bake in the oven. They are thick in the middle and need more time to cook thoroughly without burning on the outer edges and on top. Make sure your oven is at exactly 325 degrees before putting in the cookies!
  5. If your oven has hot spots, be sure to rotate your baking sheet while cooking to prevent cookies from burning. Then use a spatula to remove from the baking sheets and place onto a wire rack.
  6. Once cooled, coconut macaroons should be stored in an airtight container.
  7. After you cook these, they keep 3 days at room temperature, and 5 days in the refrigerator.
coconut macaroons on a baking sheet

Frequently Asked Questions

How should you store leftover coconut macaroons?

Once cooled completely, you can store them in airtight container for three days at room temperature, or five days in the refrigerator.

Are coconut macaroons gluten free?

While coconut macaroons SHOULD be gluten free, meaning the ingredients in them should not contain any gluten, it is always best practice to read packaging to double check and be extra safe.

What is the difference between French macarons and American macaroons?

The French macaron is almond flour based and a delicate sandwich cookie with different fillings, whereas the American macaroon is coconut based and more of a dollop shaped.

Read next: 33+ Easy Dessert Ideas

More Delicious Coconut Recipes

If you love our Coconut Macaroons recipe, try some of our other coconut recipes. My personal favorite is our coconut cake with out of this world coconut buttercream. Your life will never be the same!

If you love our macaroons, you are in for a treat! We have many irresistible cookie recipes just waiting for you to to discover.

How to Make Coconut Macaroons

coconut macaroons on a plate

Coconut Macaroons

5 from 6 votes
Coconut Macaroons are slightly crisp on the outside with chewy coconut on the inside. Perfect for parties, dessert, or just a quick treat!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies




  • Preheat oven to 325 degrees. In a large bowl or electric mixer, beat or whisk egg whites, sugar, vanilla, and almond extract. Mix on a medium-high speed until the sugar is dissolved and the mixture is light and foamy. You don't want to whip it to stiff peaks, just until it is foamy.
    egg white mixture in a bowl
  • Fold in coconut until evenly blended.
    Coconut and egg white mixture in a mixing bowl
  • Scoop 2-3 tablespoons of the coconut mixture with a spoon or cookie scoop onto prepared baking sheets lined with parchment paper or silicone baking mats. Place cookies about 2 inches apart.
    Scoops of coconut mixture on a baking sheet
  • Bake 20 minutes or until lightly browned. Cool completely on a wire rack.
    coconut macaroons on a baking sheet


Topping Variation:
  • Drizzle the macaroon in chocolate, or try dipping the bottom in chocolate instead.
  • Drizzle melted caramel on the little mounds for a different flavor. 
  • Mix it up! Drizzle both melted caramel and chocolate for layers of flavor explosion! 
*You can choose to melt your chocolate and/or caramel in a double boiler or a microwave-safe bowl in your microwave. 
  • Store in airtight container for 3 days at room temperature, or 5 days in the refrigerator.

Nutrition Information

Calories: 109kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 55mgPotassium: 69mgFiber: 1gSugar: 12gVitamin C: 0.1mgCalcium: 3mgIron: 0.3mg

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The credit for this recipe goes to Sally’s Baking Addiction. Thank you for the great recipe!

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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  1. 5 stars
    This recipe is perfect, made them last night and it came out great! It was chewy on the outside and chewy inside. Thanks for sharing!

  2. 5 stars
    These coconut macaroons literally look like they came right out of a professional bakery! I am going to try this recipe as I LOVE coconut!

  3. They were nothing to write home about. They went a little soft in the oven and spread out too much. Very spongey. I will not make them again.