Coconut Macaroons are cozy little cookies with a crisp outside and a chewy, coconut-filled center. They smell sweet and toasty as they bake and warm the kitchen like a small, happy hug. This recipe is easy for busy days, great with kids, and a lovely way to use pantry staples. If you enjoy a nutty twist, try our pistachio coconut macaroons for another family favorite.
Why Make This Recipe
- Quick & Easy: simple ingredients and a fast bake time.
- Family Favorite: kids and grown-ups love the sweet, chewy texture.
- Budget-Friendly: uses pantry staples like shredded coconut and eggs.
- Small-batch friendly: makes a modest tray for sharing or snacking.
This recipe stands out because it gives you that toasted coconut smell and a soft, gooey center with a slight crunchy top. It brings comfort and a touch of nostalgia—like a homemade treat passed down at family gatherings. You’ll feel proud serving warm bites that pair well with coffee or a milk glass.
Ingredients
For the macaroons:
- 3 cups sweetened shredded coconut (packed slightly)
- 2 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional for topping or dipping:
- 4 ounces dark or semi-sweet chocolate, melted (for dipping or drizzling)
- Extra coconut for sprinkling on top before baking
Notes: use sweetened coconut for classic chew. If you want less sweet, choose unsweetened coconut and add 2–3 tablespoons of sugar.
How to Make Coconut Macaroons
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat. Preheating helps the tops brown evenly.
- In a clean bowl, beat the egg whites and pinch of salt until foamy. Slowly add the sugar while beating until glossy and soft peaks form. This step adds lift and helps the coconut stick together.
- Stir in the vanilla, then fold in the shredded coconut with a spatula until the mixture is well coated. The batter should be sticky and hold shape when scooped.
- Use a small ice cream scoop or two spoons to place rounded mounds (about 1–1.5 tablespoons) on the prepared sheet, leaving space between each. Wet your hands slightly if the coconut sticks.
- If using extra coconut, lightly press a few flakes on top of each mound for a pretty crunch. Bake for 15–18 minutes, until the edges are golden and the tops feel set. Avoid overbaking to keep the centers chewy.
- Let the macaroons cool on the sheet for 5 minutes, then move to a wire rack to cool completely. If dipping in chocolate, melt chocolate in a small bowl and dip the bottoms or drizzle once cookies are cool. Chill briefly to set the chocolate.
Mini-tip: Using room-temperature egg whites whips easier. Beat sugar in slowly to keep the meringue shiny and stable.
How to Serve Coconut Macaroons
- Arrange warm macaroons on a small platter with a dusting of extra shredded coconut and serve with coffee or tea. The contrast of warm chew and hot drink is lovely.
- Dip the bottoms in melted chocolate and let them set on parchment for a fancier look. The chocolate adds a smooth bitterness to the sweet coconut.
- Serve them after a light seafood dinner for a sweet finish, especially if you enjoy pairing coconut desserts with dishes like baked cod with coconut lemon cream sauce.
How to Store Coconut Macaroons
- Room temperature: Keep macaroons in an airtight container for up to 3 days. They stay chewy and fresh this way.
- Refrigerator: Store in an airtight container for up to 1 week. Place parchment between layers to avoid sticking.
- Freezer: Freeze baked macaroons on a tray until firm, then transfer to a sealed freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes.
- To reheat: Warm a few in a 300°F (150°C) oven for 5–7 minutes to refresh crisp edges and soften the center.
Tips to Make Coconut Macaroons
- Use fresh-looking shredded coconut for the best texture and smell.
- Don’t overbake — take them out when the edges turn golden. They will firm up as they cool.
- If batter is too wet, add a little more coconut, a tablespoon at a time.
- For neat scoops, wet your spoon between scoops to prevent sticking.
- Chill scooped macaroons for 10 minutes before baking for taller, neater shapes.
Variation
- Chocolate-dipped: Dip bottoms in melted dark chocolate and let set for a richer treat.
- Less-sweet or sugar-free: Use unsweetened shredded coconut and sweeten lightly with honey or a sugar substitute, adjusting to taste. (The structure may be a touch different.)
FAQs
Can I use sweetened condensed milk instead of egg whites?
Yes — some recipes use sweetened condensed milk and no egg whites for a very moist macaroon. That version is denser and sweeter. If you try it, mix about 1 can (14 oz) condensed milk with 3 cups coconut and bake until golden.
Will these macaroons stick to the pan?
They should not if you use parchment paper or a silicone mat. If you skip lining the sheet, lightly butter or oil the surface first.
How do I keep macaroons from getting too dry?
Remove them from the oven as soon as the edges brown and the tops set. Cooling on the tray for a short time helps them finish cooking gently and stay chewy.
Conclusion
These Coconut Macaroons bring warm coconut aroma, a crisp top, and a soft, chewy center to your kitchen with little fuss. They make a cozy snack, a sweet finish to meals, and a lovely treat to share with family. If you enjoyed this recipe, please leave a comment, a star rating, and share the photo on Pinterest or Facebook so others can try them too. For a classic reference and another take on coconut macaroons, see this Coconut Macaroons Recipe. What twist did you try? Let us know below!
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Coconut Macaroons
- Total Time: 28 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Cozy cookies with a crisp exterior and chewy coconut center, perfect for family snacking.
Ingredients
- 3 cups sweetened shredded coconut (packed slightly)
- 2 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 ounces dark or semi-sweet chocolate, melted (optional, for dipping or drizzling)
- Extra coconut for sprinkling on top before baking (optional)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites and pinch of salt until foamy; slowly add the sugar and beat until glossy and soft peaks form.
- Stir in the vanilla, then fold in the shredded coconut until well coated.
- Use a small scoop to place mounds on the prepared sheet, leaving space between each.
- If desired, press a few coconut flakes on top of each mound.
- Bake for 15–18 minutes until edges are golden and tops are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- If dipping in chocolate, melt it and dip the cooled macaroons. Chill briefly to set the chocolate.
Notes
Use sweetened coconut for a classic chew, or unsweetened with added sugar for a less sweet version.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg