Coconut Macaroons

Why You’ll Love This Recipe

Coconut Macaroons are sweet, chewy, and irresistibly golden bites of coconut goodness. With a crisp exterior and soft, moist center, these cookies are simple to make with just a few ingredients. Naturally gluten-free and endlessly customizable, they’re perfect for holidays, tea time, or satisfying your coconut cravings any day of the week.

this Recipe

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweetened shredded coconodegg whitesgranulated sugardash of saltvanilla extract

Optional:
melted chocolate for dipping or drizzling

directions

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together egg whites, sugar, salt, and vanilla extract until frothy.

Fold in the shredded coconut until evenly coated.

Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 18–22 minutes, or until the tops are golden and the edges are lightly browned.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For added indulgence, dip the bottoms in melted chocolate or drizzle on top once fully cooled.

Servings and timing

This recipe yields about 20-24 macaroons.Preparation time: 10 minutesBaking time: 18–22 minutesCooling time: 15 minutesTotal time: 45 minutes

Variations

Add a hint of almond extract for a nutty twist.

Fold in mini chocolate chips or dried cranberries.

Dip in dark, milk, or white chocolate.

Use unsweetened coconut for a less sweet version and adjust sugar to taste.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.Refrigerate for up to 1 week for longer freshness.Freeze in a single layer, then transfer to a container for up to 2 months; thaw at room temperature before serving.

FAQs

Can I use unsweetened coconut?

Yes, but the texture will be drier and you may want to increase the sugar slightly.

Why did my macaroons spread too much?

Overbeaten egg whites or too little coconut can cause spreading. Make sure the mixture holds its shape when scooped.

Can I make these without eggs?

Yes, use sweetened condensed milk or aquafaba as an egg white substitute.

Do I need a mixer?

No, a whisk and spatula are all you need.

Can I toast the coconut first?

You can for extra flavor, but be careful not to overbake.

Are these gluten-free?

Yes, they are naturally gluten-free.

Can I make them ahead?

Yes, they store and freeze very well.

Why are my macaroons too soft?

They may need a few more minutes in the oven or more coconut for better structure.

What kind of chocolate works best?

High-quality dark or semisweet chocolate pairs beautifully with coconut.

Can I double the recipe?

Absolutely, just use multiple baking sheets or bake in batches.

Conclusion

Coconut Macaroons are the ultimate in simple, satisfying treats. With their crisp tops, chewy centers, and rich coconut flavor, they’re a crowd-pleasing classic you’ll want to make again and again. Easy to whip up and even easier to enjoy, these macaroons are perfect for any occasion—or no occasion at all.

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