Coconut Macaroons

5 from 5 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!

4 Coconut Macaroon Cookies on a pink polka dot Plate

Coconut Macaroons

I had no idea Coconut Macaroons were so easy to make! There are only 5 ingredients in this recipe! These delicious cookies are lightly browned and crisp on the outside, and chewy and moist 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. She was right – they were a hit!

Macaroons vs Macarons

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

Tips on Making Coconut Macaroons

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! If your oven has hot spots be sure to rotate your baking sheet while cooking to prevent cookies from burning. Once cooled, coconut macaroons should be stored in an airtight container. After you cook these, they keep 3 days at room temperature, and 5 days in the refrigerator.

Other Delicious Coconut Recipes

If you love our Coconut Macaroons recipe, try some of our other coconut recipes!

4 Coconut Macaroon Cookies on a pink polka dot Plate

Coconut Macaroon Cookies

5 from 5 votes
Coconut Macaroon Cookies are slightly crisp on the outside with chewy coconut on the inside. Perfect for parties, dessert, or just a quick treat!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 8



  • Preheat oven to 325 degrees.
  • In a large bowl or mixer, beat 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.
  • Stir in coconut until evenly blended.
  • Scoop 2-3 Tbsp of batter onto a cookie sheet lined with parchment paper or silicone baking mats. Place cookies about 2 inches apart.
  • Bake 20 minutes or until lightly browned. Cool completely.
  • Store in airtight container for 3 days at room temperature, or 5 days in the refrigerator.

Optional Chocolate Topping

  • Melt chocolate chips in a microwave safe bowl (microwave at 15 second increments and stir until completely melted) and drizzle over cooled macaroons.

Nutrition Information

Calories: 391kcalCarbohydrates: 44gProtein: 4gFat: 23gSaturated Fat: 19gCholesterol: 1mgSodium: 166mgPotassium: 268mgFiber: 3gSugar: 40gVitamin C: 1mgCalcium: 15mgIron: 2mg

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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.