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4 Coconut Macaroon Cookies on a pink polka dot Plate
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5 from 5 votes

Coconut Macaroon Cookies

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Macaroons
Servings: 8
Calories: 391kcal
Author: Echo Blickenstaff


  • 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.


Calories: 391kcal | Carbohydrates: 44g | Protein: 4g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 268mg | Fiber: 3g | Sugar: 40g | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg