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These coconut macaroons are soft, chewy, and perfectly sweet AND made without condensed milk! They’re light, fluffy, and one of the easiest cookies you’ll ever bake.
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Freezer-Friendly – make ahead and save for when the craving hits.
Simple & Quick – just a handful of ingredients and no condensed milk.
Perfect Texture – chewy inside, lightly crisp on the edges.
Customizable – dip, drizzle, or mix in chocolate, nuts, or dried fruit.
Party-Ready – from Easter brunch to Christmas cookie trays, they fit any occasion.
Coconut Macaroons Ingredients
Shredded Sweet Coconut – This comes packaged at the grocery store in the baking section. It’s already sweetened and ready to use.
Granulated Sugar – We use white sugar to make these extra sweet.
All-Purpose Flour – This holds the cookies together and gives them structure as they bake.
Egg Whites – Give these cookies moisture, structure, and shape. Use organic eggs if possible.
Vanilla Extract – Enhances all of the flavors and gives the cookies even more flavor.
How to Make Coconut Macaroons (Quick Steps)
Cool & Decorate – Dip bottoms in chocolate or drizzle over the tops if desired.
Prep – Preheat oven to 325°F. Line a baking sheet with parchment.
Mix – Stir together coconut, sugar, flour, egg whites, and vanilla.
Scoop – Drop 1 ½ tbsp mounds onto the baking sheet.
Bake – 16–18 minutes until lightly golden.
Recipe Tips & Variations
Chocolate-Dipped: Dip bottoms in dark, milk, or white chocolate.
Fruity Twist: Add chopped dried cherries, cranberries, or apricots.
Nutty Macaroons: Fold in chopped almonds, pecans, or macadamias.
Holiday Style: Drizzle with colored white chocolate for Christmas, Valentine’s, or Easter.
Frequently Asked Questions
Macarons are delicate French almond sandwich cookies. Macaroons are chewy coconut cookies (like this recipe). Both are delicious, but totally different!
Nope! This recipe skips condensed milk but still makes perfectly chewy macaroons with egg whites, sugar, and coconut.
This version isn’t (because of flour), but you can swap all-purpose flour for almond flour or a gluten-free blend.
Yes! Cool completely, then freeze in an airtight container for up to 3 months.
No. Store in an airtight container at room temp for up to 1 week.
Don’t overbake. Remove them as soon as the edges turn golden.
More Cookie Recipes You’ll Love
If you love these cookies, then you have to try more of our favorite recipes!
Lemon and Thyme Shortbread Cookies
The Best Peanut Butter Blossoms
Butterless Chocolate Chip Cookies
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Coconut Macaroons Recipe
Ingredients
- 11 ounces shredded sweet coconut
- 2 tbsp all-purpose flour
- 1/3 cup granulated sugar
- 3 large egg whites
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Measure and Prepare – Prep all of the ingredients, separate the egg whites and toss the egg yolks. Prepare a baking sheet with parchment paper or a Silpat. Also, preheat the oven.
- Mix – In a large mixing bowl, combine all of the ingredients and mix well.
- Scoop – Using a medium cookie scooper, scoop 1 1/2 tablespoons batter onto a prepared baking sheet. Bake 9 at a time, spaced out.
- Bake – Bake on the middle rack in a preheated 325° oven for 16-18 minutes. When the tops are just slightly turning golden brown, take them out.
- Dip in Chocolate – This is optional, but if you want to dip them in chocolate, melt semisweet morsels in a bowl in 30 seconds intervals. Stir until all of the chocolate is melted, then dip the bottom of the macaroons.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These coconut macaroons are very delicious! These are easy to make and my kids enjoyed them. Thank you for sharing another awesome recipe with us!
My Darjeeling Tea thanks you! This was the perfect bit of sweetness to pair with my afternoon cup of tea! Delightful. Absolutely delightful.
Such a great idea to use a scooper for this! So much easier getting them all uniform in size. We definitely dipped ours in chocolate…not an option for us, haha!