Easy coconut macaroons that are soft, chewy, and full of coconut flavor. So simple to make…you only need 6 ingredients and one bowl! You can make them plain or dip them in chocolate for an added touch.
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I am a HUGE coconut fan. When I was a kid, my grandma used to sprinkle coconut on top of sliced oranges for a quick side dish. It turned into a little thing she always did for me. From then on, I loved anything involving coconut…especially these macaroons, this coconut cupcakes recipe and coconut cream pie!
This coconut macaroon recipe was one that I got years ago from a friend and I make them every year. These cookies are soft, chewy, and chock full of coconut goodness. They have the same nutty and caramelized flavor as toasted coconut but in cookie form.
Make them even better when they are dipped in melted chocolate or chocolate ganache, with a little extra drizzled on top. It reminds me of an almond joy! They are also adorable with chocolate eggs on top for a decorative Easter dessert.
Coconut Macaroons Cookies Ingredients
These coconut macaroons are full of flavor in these chewy texture cookies that are always a favorite! All the ingredients are easy to have on hand and keep in the pantry. Combined they make these delicious cookies in less than 30 minutes!
Find the full printable recipe with specific measurements below.
- Coconut: Flaked shredded coconut is the main ingredient that has all the flavor and texture.
- Flour: Helps keep the shape of the cookies as they are baking and helps the coconut mixture puff up when baking.
- Sugar: Adds a bit of sweetness to the cookies!
- Sea salt: Balances out the flavors of the wet and dry ingredients.
- Egg whites: This will help keep the ingredients combined while baking. Eggs are a binder for cookies. Using the whites of the eggs helps keep the color of the macaroons white.
- Vanilla extract: Just a bit for flavor!
- Chocolate melting wafers: Melt the chocolate in the microwave-safe bowl to dip the bottoms of the macaroons with a boost of chocolate. Drizzle the chocolate overtop making stripes on the homemade macaroons.
How to Make Coconut Macaroons
Homemade coconut macaroons are always a favorite cookie that is quick and easy to make! Combine all the ingredients, bake in the oven, let the macaroons cool, then add chocolate if you desire! It is that simple!
- Combine. In a mixing bowl, combine coconut, flour, sugar, and salt. Stir in egg whites (using an egg separator) and vanilla. Mix well.
- Bake. Line a baking sheet with parchment paper or a silicone mat. Drop by rounded teaspoonfuls onto a prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
- Cool. Remove from oven and cool cookies on a wire rack.
- Add chocolate. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.
Baking Tips + Variations
Here are some helpful tips and variations to help you create the best macarons for this Easter! The layers of coconut flakes combined together can have substitutions or add-ins to help enhance the cookies!
- Baking mat. Use parchment paper or a baking mat so that the bottoms of the cookies don’t stick to the pan.
- Shape. These cookies don’t spread or rise, so they’ll keep the same shape as when you first scoop them onto the baking mat. I like to use a cookie scoop to scoop them into firm and compact round balls.
- Don’t overbake. Overbaking causes the macaroons to dry out. Bake them until the edges have turned golden brown, then remove the cookies from the oven.
- Doubling. This recipe is super easy to cut in half or double, triple, etc.
- Almonds. After dipping the macaroons in chocolate, feel free to sprinkle on some crushed almonds. It makes them taste like an almond joy!
- Decorations. These are so easy to decorate! Use melted chocolate as the “glue” to stick Cadbury eggs on top for Easter. Or add a few sprinkles or use colored chocolate wafers to decorate depending on the holiday.
5 star review
“These cookies are so easy to make and look wonderful with little time and effort! You can even “accessorize ” them for different holidays or seasons! Yummy. I added some coarsely chopped almonds and dipped the bottoms in chocolate for a bit of almond joy!”– Lisa
Yes! They for sure can be. Make these coconut macaroons with egg whites, and condensed milk, making these naturally gluten-free cookies coconut macaroons.
These are classic French dessert cookie that is known to be called rochers noix de coco. The meaning of coconut rock in English means coconut rock ..
Storing + Freezing
This is a great cookie recipe to make ahead of time because of the longer shelf life.
- Storing: To store, simply place it in an airtight container. The macaroons will keep at room temperature for about a week.
- Freeze: You can also freeze the macaroons. Simply wrap each cookie individually with plastic wrap, then add it to an airtight container or freezer bag. These cookies can keep for at least three months in the freezer.
More Coconut Desserts to Try
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- 2 ⅔ cups flaked sweetened coconut
- ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- ¼ teaspoon kosher or fine sea salt
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate melting wafers , optional
- Preheat oven to 325ºF. Line a baking sheet with parchment paper or a baking mat. In a mixing bowl, combine coconut, flour, sugar and salt. Stir in egg whites (using an egg separator) and vanilla. Mix well.
- Drop by rounded teaspoonfuls onto prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
- Remove from oven and cool cookies on wire rack. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
this is the only kind of cookie my friend loves, so I made these for her and she loved them! thank you for sharing this recipe
These were so easy!! So glad that I found this recipe because they’re my go-to for Easter now. Thank you!
WOW! These were super tasty and very easy to make! Definitely saving this recipe
Not super sweet. Added an extra tbs. flour and whipped the egg whites just a bit. Cookies didn’t spread and had a nice texture. Would definitely make them again.
These are my all time favorite treat! soooooo good, and surprisingly easy to make!
So easy and delicious! Family favorite!
If using liquide egg whites 3 oz is enough
I haven’t tested with liquid egg whites, but it would need to be 4 ounces (typically get 1 oz egg whites per egg).
I made these today. I’m so glad I found a macaroon recipe without sweetened condensed milk. They turned out beautiful. I substituted almond extract for the vanilla. Next time I’ll try the vanilla. Thank you.
So glad to hear you enjoyed the macaroons! Thanks for your review Kathleen :)
Hi! How many cookies does this recipe make? It says servings = 24 but not sure if that means 1 cookie per serving or 2! Wondering if I need to double! Thanks!
It makes 24. Enjoy!
Made them first time today. Very easy recipe. I have a teaspoon filler and dropper. They went together fine. Stayed exactly as put in. Now to put the chocolate on.
Yum! The chocolate is the best part. Thanks for sharing.