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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.
If you love coconut desserts, try my coconut loaf cake, coconut poke cake or old-fashioned coconut pie next!
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Pin ItWhy You’ll Love This Coconut Macaroons Recipe
Simple & Quick – just a handful of ingredients and no condensed milk.
Perfect Texture – chewy inside, lightly crisp on the edges just like my no-butter chocolate chip cookies!
Customizable – dip, drizzle, or mix in chocolate, nuts, or dried fruit.
Party-Ready – They’re the kind of cookie that looks at home on a holiday tray next to classic peanut butter cookies or snowball cookies.
Coconut Macaroons Ingredients
Sweetened Shredded Coconut – The star of the recipe! Use packaged sweetened coconut from the baking aisle for chewy, flavorful macaroons. If you only have unsweetened, add a little extra sugar.
Granulated Sugar – Balances the coconut and keeps the cookies perfectly sweet. Don’t skip it or they’ll taste flat.
All-Purpose Flour – Just a touch helps bind the cookies and give them structure. You can sub almond flour or a gluten-free blend if needed.
Egg Whites – Whipped egg whites give the macaroons their lift, moisture, and chewy texture. Separate carefully—no yolks allowed!
Vanilla Extract – A splash of vanilla enhances all the flavors. Pure vanilla makes a big difference here.
How to Make Easy Coconut Macaroons (Quick Steps)
1. Cool & Decorate – Dip bottoms in chocolate or drizzle over the tops if desired.
2. Prep – Preheat oven to 325°F. Line a baking sheet with parchment.
3. Mix – Stir together coconut, sugar, flour, egg whites, and vanilla.
4. Scoop – Drop 1 ½ tbsp mounds onto the baking sheet.
5. Bake – 16–18 minutes until lightly golden.
Expert Tips & Recipe Variations
Chocolate-Dipped: Try dipping them in chocolate — the same trick I use for my peanut butter blossoms when I want extra flair! Dip the bottoms in either 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.
Even Scoops: Use a cookie scoop for uniform size and baking.
Don’t Overbake: Pull them out when the edges just turn golden to keep them chewy.
How to Store Coconut Macaroons
Coconut macaroons keep really well! Store them in an airtight container at room temperature for up to 1 week.
If you want them to last longer, place them in a freezer-safe bag or container and freeze for up to 3 months. Layer parchment paper between cookies to keep them from sticking together
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.
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Let me know if you make this coconut macaroons recipe by leaving a comment and review below!
AND if you’re coconut-obsessed like me, you’ll also love these coconut snowman cupcakes.
My new Entertaining book is here! Order Now!
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
- Chocolate-Dipped: Melt semisweet or dark chocolate and dip the bottoms of cooled macaroons. Place on parchment until set. White chocolate works too, and you can tint it with food coloring for holidays.
- Baking Time: Bake 16–18 minutes, just until the tops turn lightly golden. Don’t overbake—this keeps the centers chewy and soft.
- Storage Tip: Store macaroons in an airtight container for up to 1 week, or freeze up to 3 months.
- Even Size: Use a cookie scoop so all the macaroons bake evenly.
- Make-Ahead Friendly: These cookies are perfect for holiday trays since they freeze and defrost beautifully.
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!