Macaroons

Name: Coconut Macaroons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Egg whites from 4 large eggs; 1/2 cup sugar; 1 teaspoon vanilla extract; 4 cups sweetened (finely shredded coconut); 1/2 cup dark chocolate chips (optional)

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These delightful coconut Macaroons are super easy to make and taste like a high-end bakery treat! Made with only a handful of simple ingredients, these are really fun and quick to make. You can make them with or without the chocolate drizzle, but either way, you’ll love these deliciously chewy coconut treats.

Looking for more fun cookies to try? Check out our Chocolate Chip Meringue Cookies and these easy Chocolate No-Bake Cookies. I also love these Almond Joy Cookies with added mini chocolate bars.

Showing a spoon drizzling on chocolate to a macaroon.

These coconut Macaroons are one of my family’s favorite easy cookie recipes. My kids love to bake them because they are so easy that they can make them on their own and have a cookie to eat in less than thirty minutes! If you love coconut, you’ll fall in love with these macaroons.

What is the difference between Macaron and Macaroon?

Though they sound very similar, Macrons and Macaroons are very different cookies! French Macarons are a meringue-based sandwich cookie with a filling like jam or buttercream. Macaroons, on the other hand, are drop cookies made with shredded coconut and egg whites. The confusion comes from their similar-sounding names, which both derive from the Italian word “maccherone.”

Helpful Items For This Recipe

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Cookie Scoop Set – Include 1 Tbsp/ 2 Tbsp/ 3Tbsp – 3 PCS

12×16 In Heavy Duty Flat Parchment Paper Sheets

Baking Pan Set – Aluminum 18×13 – 2 Pack

Close-up of a chocolate drizzled macaroon.

What is in Coconut Macaroons?

While some coconut macaroons are made with sweetened condensed milk, these are more traditional macaroons. They are also naturally gluten-free. For this recipe, you’ll only need 5 basic ingredients. Here’s what you’ll need to make the cookies:

Ingredients

Sweetened Shredded Coconut – I love unsweetened coconut, but for this recipe, you’ll want a finely shredded sweetened coconut, or it won’t hold together properly. Make sure your coconut is fresh and soft.

Egg Whites – Not only do the egg whites ensure a soft and chewy center for the macaroons, they also hold the cookies together into their mound shape. They aren’t as cloyingly sweet as when you use sweetened condensed milk.

Sugar – Because you’re using sweetened coconut, these don’t need a lot of sugar. Use granulated white sugar for the best results.

Vanilla Extract – This adds a subtle yet delicious flavor to the macaroons.

Chocolate – The cookies taste great on their own, so you can skip the chocolate if you like. A chocolate dip or drizzle, however, is a fun addition. I like to use dark chocolate because the cookies are already sweet, but any melting chocolate works.

How to Make Coconut Macaroons

First, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, beat together the sugar, egg whites, and vanilla with an electric mixer for about 3 minutes. You don’t need to beat it until stiff peaks form, but it should be thick and frothy like melted ice cream.

Stir in the shredded coconut with a spatula or wooden spoon. Mix well to ensure that the coconut and egg mixture are completely combined.

Scooping out macaroons onto parchment paper.

Using a 1 or 1.5-inch cookie scoop, drop mounds of the coconut batter onto the prepared baking sheet, leaving at least an inch between the cookies (I could fit four in a row on a standard baking sheet).

Bake at 350 degrees Fahrenheit for 18 to 20 minutes or until the cookies are beginning to turn golden. Cool on the pan for 5 minutes, then carefully remove with a flat spatula to a wire rack and cool completely.

Horizontal picture of drizzling chocolate on a macaroon.

If you are using chocolate, melt the chocolate pieces in a microwave-safe bowl in 15-second intervals, stirring between intervals, just until melted. Dip the macaroons in the chocolate or drizzle the chocolate on top. Refrigerate for 15 minutes to allow the chocolate to harden, and then serve.

Recipe Pro Tips!

How to Store Macaroons

You can store the decorated macaroons in an air-tight container in the refrigerator for up to 5 days.

Can I Freeze Macaroons?

Macaroons are best frozen without the chocolate, but you can do that once they are thawed. Keep them in an air-tight container, and they will last up to 3 months in the freezer.

How else can I decorate them?

You can dip the bottoms in chocolate instead of drizzling it on top. This is also a traditional look.

Square photo of freshly chocolate drizzled macaroons.

Do you love COCONUT?

Coconut is an easy ingredient and goes from sweet to savory. We love the flavor of coconut in so many dishes. Here are a few of our favorites.

Pin it HERE!!

Pin it HERE!!

Coconut Macaroons

Tara Noland

These five-ingredient coconut macaroons are easy to make and delicious to eat! Topping them with a drizzle of chocolate finishes them off perfectly.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine American

Servings to 24 cookies

Calories 113 kcal