Coconut Macaroons

4.67 from 12 votes

Feb 29, 2024

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These toasty coconut macaroons with moist, chewy centers are an every-occasion dessert with subtle tropical vibes. They’re dipped in dark chocolate for an extra indulgent, timeless treat!

Macaroons arranged on a parchment paper lined baking sheet.

Why I Love This Coconut Macaroons Recipe

Easy. As long as you get the egg whites right, the rest is as easy as pie.
Classic. Crispy macaroons are a timeless sweet treat everyone loves, especially when dipped in chocolate.
Tropical. The coconut based gives them a bit of a tropical flavor profile, making them stand out from other desserts.
Versatile. Dip them in white chocolate, add cranberries, or make them colorful. You’re in charge!

Macaroons vs Macarons

Macaroons are a shredded coconut-based cookie or dessert. The egg whites in the mixture are whipped until you get medium-firm peaks, and then everything is folded in. Once scooped, they’re baked until golden. Macarons, on the other hand, are complex almond flour-based sandwich cookies. They’re also made with meringue, but nailing them is every expert baker’s dream because they’re a bit difficult to get right.

Labeled ingredients for coconut macaroons.

Recipe Ingredients

This coconut dessert is perfect for using up leftover condensed milk and a carton of egg whites. Scroll to the recipe card at the bottom of the post for exact amounts.

Sweetened coconut flakes – Unsweetened is great too.
Sweetened condensed milk – Don’t swap this for sugar, honey, or any other sweetener.
Vanilla extract – Feel free to use almond extract.
Egg whites – Carton egg whites are perfect for this.
Salt – Kosher salt is best.
Dark chocolate – This is optional, for dipping. You can use a chocolate bar or chocolate chips.

How to Make Macaroons

This straightforward process involves mixing, shaping, and baking your way to perfectly chewy and golden treats. The key is to work quickly so the egg whites don’t deflate. Follow these steps for a batch of irresistible homemade coconut macaroons.

Coconut mixture in a bowl. — Mix until completely smooth.

Folding the coconut mixture into the egg whites. — Mix until completely smooth.

Prep the mixture. Preheat the oven to 325˚F. Mix the coconut, condensed milk, and vanilla extract in a bowl until smooth. Set it aside.
Beat the eggs. Use a hand-mixer to beat the egg whites in a bowl over high speed. Beat them until you get medium-firm peaks. Fold in the coconut.

Scooping coconut macaroons onto the baking tray. — Leave some room in case they spread a little.

Dipping the macaroons into melted chocolate. — Leave some room in case they spread a little.

Scoop them. Use an ice cream scoop to drop the mixture into a parchment-lined baking sheet. Leave 2-3″ space between them.
Bake them. Pop the tray into the oven for 20-25 minutes or until golden brown. Remove them from the oven and set them aside to cool.
Dip them in chocolate. Grab the macaroons and dip the bottoms into melted chocolate, setting them down on a wax paper-lined baking sheet. Refrigerate them for 5-10 minutes or until the chocolate sets. Enjoy!

Tips & Variations

Act quickly. Once you whip the egg whites, you need to work quickly to bake the macaroons. Letting the mixture rest will only deflate the meringue and cause the macaroons to spread.
Watch the temperature. Get the eggs and condensed milk down to room temperature before you start working on the recipe. It’s harder to mix everything when they’re cold because you have to add more air into the mixture.
Swap the chocolate. If you don’t like dark chocolate, you can go for milk, bittersweet, or white chocolate instead.
Use add-ins. Stir 1/2 cup chopped pecans, almonds, dried cranberries, or chocolate chips into the mixture for more texture.
Make them seasonal. Add 1-2 drops of your favorite food coloring depending on the occasion for an extra colorful dessert.
Coat them completely. Why stop at a chocolate-dipped bottom? Submerge the entire macaroons in chocolate for more of that chocolatey snap.

A hand holding up a coconut cookie dipped in chocolate.

Proper Storage

The macaroons need to be fully cooled before you store them in an airtight container and keep them on the counter, away from direct heat and sunlight, for up to 5 days. You could also keep them refrigerated for up to 7 days. Keep them away from strong-smelling foods like onions so that they don’t absorb any odors. To freeze, wrap them in plastic wrap twice. Transfer them to a freezer-friendly bag or container and freeze for up to 3 months. Set them on the counter for 15 minutes to thaw before digging in.

More Coconut Desserts To Try

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4.67 from 12 votes