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Made with sweetened coconut flakes, egg whites, and just a few other ingredients, these Coconut Macaroons are moist, chewy, and perfectly flavored. They’re wonderful for Passover and Christmas baking but can be enjoyed anytime.
The Best Coconut Macaroons Recipe
Making these coconut macaroons couldn’t be easier. You simply combine the ingredients, simmer the mixture, cool, and bake. From start to finish, the whole process takes just over an hour and most of that time is hands-off.
This recipe makes classic macaroons with coconut but if you want to get fancy, you can add some slivered almonds, drizzle them with chocolate, or turn these into Easter Egg Nests.
Why You’ll Love These Macaroons with Coconut
- Only 6 ingredients. You’ll need shredded coconut, egg whites, sugar, and just a few other pantry staples to make these coconut macaroons.
- Moist, chewy texture. These macaroons with coconut have the perfect chewy texture. Plus they stay nice and moist, even after baking!
- Store well. Macaroons stay fresh for up to two weeks in the fridge, so these are a great dessert to make in advance.
Macaroon vs Macaron
Though spelled similar, macaroons and macarons are two entirely different cookies!
Macaroons are a coconut-based, sweet and chewy cookie with lots of texture while macarons are a meringue-based delicate cookie that ranges in a large variety of flavors and fillings.
What You’ll Need
This coconut macaroons recipe is made with just 6 ingredients. Scroll down to the recipe card below for measurements.
- Egg whites – Be sure to use real eggs and separate the whites yourself. The egg whites in the carton are not ideal for this recipe.
- Granulated sugar
- Sweetened coconut flakes – I like the Baker’s brand.
- Almond & vanilla extract – Using both extracts adds more depth to the flavor.
- Salt – Enhances the other flavors in the recipe.
How to Make Coconut Macaroons
Here’s an overview of how to make these macaroons with coconut. Scroll down to the recipe card for detailed instructions.
Combining the ingredients
Allowing the ingredients to cool
- Cook the ingredients. Combine the egg whites, sugar, and coconut over medium-low heat for 12 to 15 minutes, until the mixture is sticky and moist.
Macaroons ready to bake
Baked macaroons
- Cool. Stir in the almond and vanilla extracts. Let cool in the fridge for 30 minutes.
- Bake. Scoop tightly packed tablespoonfuls on a baking sheet. Bake for 27 to 30 minutes.
Tips for Success
- Use sweetened coconut. Sweetened coconut has a texture that’s already slightly sticky and it lends extra sweetness to the cookies. Using unsweetened coconut would require adjusting the other ingredients to achieve the right texture.
- Stir frequently. While the mixture is cooking, you’ll want to be stirring it frequently to prevent it from burning.
- Don’t overbake. Keep an eye on your coconut macaroons as they bake to ensure they don’t burn. They should be golden brown but not burnt when you remove them from the oven.
Proper Storage
- Room temperature. You can store your macaroons with coconut in an airtight container on the counter for about 5 days.
- Fridge. To extend the shelf life of your macaroons, place them in an airtight container in the fridge for up to 2 weeks.
More Coconut Dessert Recipes
Coconut Macaroons
4.95 from 20 votes 6 Cals:129 Protein:2 Carbs:14.5 Fat:7 Made with sweetened coconut flakes, egg whites, and just a few other ingredients, these Coconut Macaroons are moist, chewy, and perfectly flavored. They're wonderful for Passover and Christmas baking but can be enjoyed anytime. Course: Dessert Cuisine: American
Prep: 35 minutes minsCook: 45 minutes minsTotal: 1 hour hr 20 minutes mins Print Rate Pin Save Saved! WW Points Yield: 17 servings Serving Size: 2 cookies 1x2x3x
Equipment
- sheet pan
- heavy saucepan
Ingredients
- 3/4 cup egg whites, from 5 large eggs
- 2/3 cup granulated sugar
- 10 oz sweetened coconut flakes, Baker's (about 3 1/3 cups)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
Instructions
- In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
- The mixture should be sticky and moist, not dry.
- Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
- Preheat the oven to 300F°.
- Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
- Bake 27-30 minutes or until golden.
Nutrition
Serving: 2 cookies, Calories: 129 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 5.5 g, Cholesterol: 54.5 mg, Sodium: 74 mg, Fiber: 1 g, Sugar: 13.5 g