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These coconut macaroons are soft, moist, and chewy inside and crisp and golden on the outside. They’re an utterly delicious gluten-free cookie that’s quick and easy to make with only a handful of ingredients and no dough chilling needed!

Close-up of chocolate-dipped coconut macaroons on a decorative glass stand. These sumptuous treats feature a toasted coconut topping, while a softly blurred candle flickers in the background, adding warmth to the inviting scene. Perfect touches for any macaroon lover.

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Coconut Macaroons Details

Only 4 key ingredients with a couple of optional add-ins.
Can be dipped in chocolate
The coconut macaroons recipe makes 36 cookies (when using a 1 tbsp cookie scoop (affiliate link))
Ready in about 30 minutes.

These coconut macaroons differ from French macarons, the delicate sandwich cookies we adore for teatime!

What to Love About Coconut Macaroons

First of all, if you’re a coconut lover like me, you’ll adore these cookies. If you’re a cookie baker, you’ll also love them because they’re quick and easy to make.

Dipping them into your favorite chocolate makes them an irresistible treat for any occasion! I love coconut all year, especially at Easter (I’ll blame the coconut bunny cake I grew up with!). But they’re also perfect for Passover if made with Kosher-certified sweetened condensed milk containing no corn syrup.

For Christmas? Absolutely a must for the holiday cookie tray or cookie exchange!

If you’re a coconut fan like me and love quick and easy treats, you may also love my coconut mug cake, which is ready in 2 minutes. Or, for another coconut indulgence to satisfy those cravings, try the Nordstrom Coconut Royale Cookies!

So, let’s bake these chewy, moist, and sweet macaroons!

A flat lay image showcases essential ingredients for a coconut macaroons recipe: a blue package of sweetened coconut, a small jar of sweetened condensed milk, a bowl of egg whites, and a dish with vanilla and almond extracts, each labeled in bold text.

Ingredients for Macaroon Cookies

Sweetened flaked coconut makes up the base of these macaroons. I always use Baker’s Angel Flakes because moisture can vary between brands and I always have great results with this one.
Sweetened condensed milk: This is a key ingredient that makes these macarons utterly delicious with just the right sweetness!
Extracts: I’m using a combination of vanilla extract and almond extract. It adds a delicious depth of flavor, but if you’re not fond of almond extract, you can easily eliminate it from the recipe.
Egg whites: Provide structure so the macaroons will hold their shape.
Dipping Chocolate: This is an optional addition, but oh-my is it wonderful!

How to Make Macaroons

To begin, preheat the oven to 325°F and line 2 baking sheets with parchment paper.

Then, in a medium bowl, mix the coconut, sweetened condensed milk, vanilla, and almond extracts.

Beat the egg whites and salt in the bowl of an electric mixer until stiff peaks form. Fold the egg whites into the coconut mixture using a large rubber spatula.

A mixing bowl with coconut macaroon mixture sits on a white wooden surface. Above it, a separate bowl contains fluffy, whipped egg whites, ready to be folded into the delectable macaroons recipe.

A white mixing bowl containing a creamy mixture with shredded ingredients, resembling a macaroon recipe, sits on a light wooden surface. A white cloth is draped partially over the bowl's edge.

Using a small cookie scoop (affiliate link) (or 2 spoons), place mounds of macaroon batter onto the prepared baking sheets, spacing about 1 inch apart.

A baking tray lined with parchment paper holds twelve evenly spaced mounds of unbaked coconut macaroons. A white cloth is partially visible on the side, hinting at the delicious end to this simple macaroons recipe. The tray rests elegantly on a light wooden surface.

Bake for 23 to 25 minutes, rotating the pans while baking for even browning, until the edges are golden. Let cool on the pans for a few minutes before transferring to a wire cooling rack.

Shredded Coconut Tips

Use Sweetened Coconut: Sweetened coconut is moist and sticky, making macaroons perfect! Unsweetened coconut does not work well.
Shaping the Cookies: I adore the irregular shapes in macaroons. But that’s just me! Normally, I love perfect round treats, but for some reason, not so with these. If you want, you can pulse the shredded coconut in a food processor or blender or give it a rough chop with a knife. This gives you smaller shreds and a rounder cookie.

Gold pedestal plate showcasing coconut macaroons dipped in chocolate, set on white linens. Two lit candles and a cup of coffee enhance the elegant setting on a white marble-like surface, inviting you to discover the perfect coconut macaroon recipe.

More Coconut Recipes to Try Next

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