This Coconut Macaroons Recipe creates cookies that are perfectly soft on the inside with crispy edges. You’ll love the sweet coconut flavor of these chewy cookies, plain or dipped in melted chocolate!
What are Macaroons
Coconut Macaroons are cookies made with shredded coconut and whipped egg whites. They’re moist and chewy in the center with a golden brown, slightly crispy exterior.
Coconut Macaroons are naturally gluten free and grain free; no flour needed! In this recipe, we dipped our homemade macaroons in melted chocolate for an extra delicious finishing touch.
Don’t confuse Macaroons with Macarons!
Although both have beaten egg whites as a crucial ingredient, macarons are made with finely ground almonds and have a much different taste, appearance and texture.
If you want to learn how to make macarons, I’ve got the perfect beginner friendly macaron recipe for you.
Today, we’re talking about the meringue based cookies that are much more forgiving and easy to make: Coconut Macaroons with or without chocolate!
- Sweetened flaked coconut is the primary source of flavor in these macaroons. As the cookies bake, the coconut becomes golden brown and crisp. Be sure to break up any clumps before starting.
- Sweetened condensed milk – This is NOT the same as evaporated milk. Make sure to check the label on your can to ensure you’re using the right one!
- Egg whites are beaten to stiff peaks, binding the coconut mixture together and make the center of the macaroons soft and chewy.
- Salt and Vanilla- We use our homemade vanilla extract, but if you’re using store bought, be sure to choose PURE vanilla. I always use kosher salt in baking, it’s larger flakes and has better flavor than table salt.
- Dark chocolate melting wafers – This is optional for dipping the baked cookies. I love Ghirardelli brand melting wafers. The chocolate firms up quickly and tastes wonderful.
Tips and Tricks
- Wondering what to do with leftover egg yolks? Save them and make a batch of homemade lemon curd!
- Storing: Store coconut macaroon cookies in an airtight container at room temperature. They stay good for up to 7 days.
- Freezing: Wrap the cookies individually in plastic wrap or foil, then place in a freezer safe container. Frozen macaroons will keep well for up to 3 months.
- Use a cookie scoop: Portioning out dough with a 1 tablespoon scoop ensures evenly sized and shaped cookies.
- Don’t over mix. When adding the stiff egg whites to the coconut, be careful not to mix too vigorously. This causes the egg whites to deflate. Use a large spatula or spoon to gently fold in the egg without stirring.
- Coconut macaroons are perfect for Passover! These contain no grains or leavening so they are generally considered kosher for Passover.
- Dip in chocolate. Use good quality chocolate chips or melting wafers to dip your cooled macaroons. Or drizzle the chocolate over the tops!
Macaroons and macarons are two very different cookies! Macarons are a meringue based cookie made with almond flour and no coconut. We have a handy guide for how to make macarons where you can learn all about the delicate French treats. We love both kinds of cookies, but macaroons are undeniably less tricky to make.
I recommend using fresh egg whites for making coconut macaroons. Egg whites from a carton are often more difficult to form into tall peaks.
If your macaroons are runny, it’s usually because the egg whites were not beaten into stiff peaks. They can also get runny if you overmix the dough, causing the egg whites to deflate.
The “stiff peak” stage happens after egg whites turn from yellow and foamy to white and frothy. They will begin to form tips that don’t fall down when you take the beater out of the bowl. If you turn the mixing bowl upside down, the stiffened egg whites will stay put.
More Easy Cookie Recipes
If you love coconut, it doesn’t get any better than these homemade chocolate-dipped Coconut Macaroons! Naturally gluten free, these cookies are easy to make with the best sweet chewy center.