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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!
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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!
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.
Tips on Making Coconut Macaroons
- 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.
- Next, gently fold the sweetened coconut into the batter until evenly blended.
- 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.
- 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. Then use a spatula to remove from the baking sheets and place onto a wire rack.
- 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.
Frequently Asked Questions
Once cooled completely, you can store them in airtight container for three days at room temperature, or five days in the refrigerator.
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.
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!
More Incredible Cookie Recipes
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
- 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.
- Fold in coconut until evenly blended.
- 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.
- Bake 20 minutes or until lightly browned. Cool completely on a wire rack.
- 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!
- Store in airtight container for 3 days at room temperature, or 5 days in the refrigerator.
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The credit for this recipe goes to Sally’s Baking Addiction. Thank you for the great recipe!