Yield: 36 cookies

Coconut Macaroons Recipe

Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes

These Coconut Macaroon Cookies 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!


  • 1 bag (14 ounce) sweetened flaked coconut
  • ¾ cup + 2 tablespoons sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites, room temperature
  • ¼ teaspoon kosher salt
  • ¾ cup dark chocolate melting wafers, optional


  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla extract by hand using a wooden spoon. Set aside.
  3. In a medium mixing bowl, beat egg whites and salt, with a hand mixer, until stiff peaks form.
  4. Fold the egg whites into the coconut mixture until fully incorporated.
  5. Using a 1 Tablespoon scoop, place mounds of coconut mixture onto the prepared baking sheet, spacing about 1-inch apart.
  6. Bake for 21-23 minutes, until the tops and edges are golden brown. Do not overbake!
  7. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  8. If dipping the coconut macaroons in chocolate, place the chocolate melting wafers in a microwave safe bowl and heat on high for 1 minute. Stir until the chocolate has completely melted and is smooth. Dip the bottoms of the cookies into the chocolate and place on parchment paper to set. The melted chocolate can also be put in a ziploc baggie with the corner cut off for easily drizzling.


  • Storage:  These cookies are best kept at room temperature, in an airtight container for up to 7 days (or uncovered at room temperature for up to 3 days.)
  • Freezing: The cookies may be individually wrapped (after baking and cooling completely) and frozen in an airtight container for up to 3 months. When ready to thaw, remove the cookies from the container and let them come to room temperature.
  • Macaron vs Macaroon. Two very different cookies! Learn how to make Macarons with our easy guide!
  • This is a moist and chewy cookie that gets better as the days go by. Naturally gluten free! Good cookie for Passover because they contain no grains or levening.
  • Can egg whites from a carton be used? I recommend using the real deal. Egg whites in the carton are sometimes challenging to get to the stiff peak stage. And some readers will confuse egg whites and egg beaters, which are not the same thing. In this case, fresh egg whites are best.
  • What are stiff peaks and how long does it take to get there? When you first begin to beat the egg whites, they will look foamy. Around the minute mark of beating, the eggs will start to get more frothy and white. Stiff peaks are reached when the beaters can be lifted out of the mixing bowl and the whites will form tips that don’t bend down when the beater is turned upright. The mixing bowl can also be turned upside down and the eggs will stay put. It depends on how fast the mixer is going, but this should take somewhere between 2-4 minutes. If the egg whites aren’t beaten to stiff peak stage, the coconut macaroons will turn out runny.
  • Don’t overmix the whites when folding them into the coconut mixture. This can deflate the whites and cause them to separate from the cookie mixture causing puddles to form under the macaroons.
  • Allow the cookies to cool slightly to set before transferring them to a cooling rack. If they are moved too soon, they will stick to the parchment paper.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 45Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 24mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram