Easy Coconut Macaroons - Crispy, Chewy, and Fantastic
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Easy Coconut Macaroons

Coconut macaroons are crispy on the outside, chewy on the inside, and have a wonderful coconut flavor. They are incredibly easy to make!

a bowl of coconut macaroons
You may have had macaroons from bakeries or from a can (I grew up eating these), but the homemade version is amazing.

What is a Macaroon?

Bowl of coconut macaroons with two in the frontMacaroons and macarons are completely different! A coconut macaroon is a cookie made from coconut, egg whites, and sugar. A macaron (pronounced with a hard o) is a delicate sandwich cookie made with meringue and almond flour. You can see them both below.
A stack of macarons and a stack of macaroonsClassic macaroons use shredded sweetened coconut. However, for my recipe (inspired by the one in Alice Medrich’s book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies), I use unsweetened coconut flakes. The flakes give these treats more texture than your average ones.

If you can’t find the unsweetened flakes, you may substitute the sweetened shredded coconut in the recipe. You can also use half shredded sweetened coconut and half unsweetened coconut flakes for a more chewy cookie.

The original version of this dessert was actually an almond macaroon. (You can read more about that history in my post on the first chocolate cookies.)

Baking TipsMaking coconut macaroons over a double boiler

To make this recipe, heat all of the ingredients over a double boiler. You don’t need any fancy equipment to make a double boiler; you simply set a heat-safe bowl over a pot of boiling water.

Be sure to regularly stir while the ingredients are heating up to ensure that everything heats evenly and the ingredients get well-combined.

Balls of coconut macaroons ready to go into the ovenUse an ice cream scoop to make balls of the coconut mixture. The scoop will yield balls that are the same size, which in turn will help with even baking. Still, don’t expect them to look uniform.

This dessert does not need to be refrigerated once done. Macaroons can even be made in advance and frozen!

Recipe Variations

a spice jar, chocolate chips, dried pineapple, crystallized ginger, and an orange

Macaroons are most often flavored with vanilla extract. However, I recommend you try some other flavorings:

  • Ginger: Mix in 1/4 cup of chopped crystallized ginger and 1 teaspoon of ground ginger to the coconut mixture just before scooping onto the cookie sheet.
  • Lemon, Lime, or Orange: Mix in the zest of a lemon, lime, or orange to the coconut mixture just before scooping onto the cookie sheet.
  • Dried pineapple: Mix in 1/4 cup of finely chopped dried pineapple to the coconut mixture just before scooping onto the cookie sheet.
  • Chocolate dip or drizzle: Melt 3 ounces of chocolate and dip the cooled desserts into the chocolate or drizzle the chocolate on top.
  • Chocolate chips: Mix in 1/4 cup of mini chocolate chips to the coconut mixture just before scooping onto the cookie sheet.

Dipped coconut macaroon

I also love making chocolate macaroons by adding melted chocolate directly to the coconut mixture as it is heating.

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a bowl of coconut macaroons
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4.29 from 7 votes

Coconut Macaroons

These are crispy on the outside, chewy on the inside, and have a wonderful coconut flavor!
Course Dessert
Cuisine Italian, Jewish
Keyword coconut macaroons
Prep Time 10 minutes
Cook Time 19 minutes
Resting Time 30 minutes
Total Time 59 minutes
Servings 24
Calories 164kcal
Author Stef

Ingredients

  • 4 large egg whites
  • 6 cups unsweetened flaked coconut
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Place all ingredients in a heat-proof bowl over a double boiler.
  • Stir continuously for about five minutes until the mixture gets moist and gloopy.
  • Set the bowl containing the mixture on the counter to rest for thirty minutes. The coconut will absorb even more liquid as it cools.
  • Preheat oven to 350 F.
  • Scoop golf ball-sized scoops of the mixture onto a cookie sheet lined with a silicone mat or parchment paper.
  • Bake for 7 minutes or until the coconut just starts to brown at the edges.
  • Lower oven temperature to 325 F and bake for another 12-15 minutes until there are brown patches throughout the macaroons.
  • Set the cookie sheet onto a cooling rack.
  • Once cool, remove the macaroons from the cookie sheet.
  • If not serving right away, store in an airtight container for up to three days (they are best on day one, but are still great on days two and three) or freeze until ready to serve.

Notes

You don't need any fancy equipment to make a double boiler; you simply set a heat-safe bowl over a pot of boiling water.
There are so many fun flavor variations that you can use.
  • Ginger: Mix in 1/4 cup of chopped crystallized ginger and 1 teaspoon of ground ginger to the coconut mixture just before scooping onto the cookie sheet.
  • Lemon, Lime, or Orange: Mix in the zest of a lemon, lime or orange to the coconut mixture just before scooping onto the cookie sheet.
  • Dried pineapple: Mix in 1/4 cup of finely chopped dried pineapple to the coconut mixture just before scooping onto the cookie sheet.
  • Chocolate dip or drizzle: Melt 3 ounces of chocolate and dip the cooled coconut macaroons into the chocolate or drizzle the chocolate on top of the macaroons.
  • Chocolate chips: Mix in 1/4 cup of mini chocolate chips to the coconut mixture just before scooping onto the cookie sheet.

Nutrition

Nutrition Facts
Coconut Macaroons
Amount Per Serving
Calories 164 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 12g60%
Sodium 40mg2%
Potassium 123mg4%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 7g8%
Protein 2g4%
Vitamin C 0.3mg0%
Calcium 6mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Coconut Macaroons
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8 comments on “Easy Coconut Macaroons”

  1. Sarasays:

    5 stars
    Love these macaroons! I’ve made Alice Medrich’s macaroon recipe and LOVE it…awesome idea to add ginger! Bet it tastes amazing. :)

  2. 5 stars
    Mmmm. I’m used to chocolate macaroons, but the ginger is intriguing. It could really complement the sharpness of the coconut.

  3. 5 stars
    Wow, a new twist on Macaroons. My husband loves putting ginger in everything, but I know he hasn’t thought of this one.

  4. Bunny Bardsays:

    Im dying to make this recipes but Im very confused. Since I thought that 6 cups of coconut sounded like a lot, so i switched to the metric . However, 1 cup of coconut is 100 grams, so wouldn’t 6 cups be 600 grams and not 510grams? Thanks!!!

    • Stefsays:

      From our calculations, that should be just fine. This particular recipe also doesn’t need to be super precise so you should be fine either way.

  5. Lil Savadilsays:

    5 stars
    Hi, Stef — these macaroons were an all-time favorite of my dad’s, & as such I made them for him for many different holidays — btw, my dad was not Jewish, & neither am I — I never figured out where he came by these, but he did & loved them with all his mite, So it twas really fun finding them in my email box — keep up the great work!! It is fun seeing the various recipes you come up with. I will be 80 in two weeks & I no longer make all the things I once did, but entertaining friends is still high on my list — esp outdoor dinner parties on our wonderful patio!! I”ll be watching for more of your recipes — esp those that can be made on the grill — I own 2 Weber’s both in top-notch shape!!! Love, L

    • Stefsays:

      Thanks for your sweet comment and your memory of your dad. Let me know what you end up trying! I don’t do many grilled recipes as my focus is on baked goods, but hopefully you will find something you like.

  6. Geetha Kumarasinghesays:

    Great taste

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