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 macaroon recipe was one that I got years ago from a friend and I make them every year. They are soft, chewy and are chock full of coconut goodness. They have the same nutty and caramelized flavor as toasted coconut, but in cookie form.
They taste wonderful 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.
Baking Tips + Variations
- 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 to 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.
Storing + Freezing
To store, simply place in an airtight container. The macaroons will keep at room temperature for about a week. This is a great cookie recipe to make ahead of time because of the longer shelf life.
You can also freeze the macaroons. Simply wrap each cookie individually with plastic wrap, then add to an airtight container or freezer bag. These cookies can keep for at least three months in the freezer.
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
More Coconut Desserts to Try
- 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.
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Recipe contributed by Jen from Yummy Healthy Easy.