Coconut Macaroons

These coconut macaroons are everything they’re supposed to be—sweet, moist, and tender on the inside, crunchy and golden on the outside. So simple and so delicious, they’re almost too easy to whip up at a moment’s notice. 

My love for coconut runs deep. If yours does too, these macaroons will completely satisfy all of your coconut cravings. Moist and chewy on the inside with a crisp, golden exterior, they’re bursting with rich coconut flavor. Naturally gluten-free and with just the right amount of sweet, they’re sure to delight everyone that tries them.

These macaroons are not only quick to make but also stay fresh for days, making them a holiday essential. Perfect for festive gatherings, cookie exchanges, or as a sweet addition to your dessert spread.

While they’re absolutely delicious on their own, you can easily dress them up for the season. A drizzle of chocolate adds a touch of indulgence, and for adults, a hint of rum in the batter takes them to the next level. Holiday magic, indeed!

Recipe Ingredients And Notes

• Shredded unsweetened coconut: These macaroons will be slightly less sweet than those made with sweetened coconut. But fear not, they will still be plenty sweet.
• Egg Whites: You will need two room temperature egg whites for these macaroons. The whipped egg whites add airiness, moisture, and lightness to the macaroons.
• Sweetened condensed milk: Provides the sweetener for these macaroons and also makes them ultra creamy. Do not confuse this with condensed milk which will not work at all for this recipe.
• Vanilla extract: To balance the sweetness and add a lovely aroma.
• Salt: A pinch of salt enhances all the flavours and will balance out the sweetness.
• Bittersweet, or semi-sweet, chocolate: A dip in melted bittersweet chocolate gives the macaroons a fancy look and balances out their sweetness. This is of course optional and the macaroons will be just as delicious without it.
• Flaky salt: Optional for sprinkling over the chocolate.

Recipe Variations

• Add almond or coconut extract. For a deeper depth of flavor, you can add almond or coconut extract. Even an orange extract would be delicious.
• Make a double batch. This macaroon recipe is easy to double so you can have plenty of extra for gifting (or freezing!) during the holiday season.

Sweetened Or Unsweetened Coconut

Shredded coconut forms the base of coconut macaroons and you can use either sweetened or unsweetened. To make shredded coconut, raw coconut meat is boiled then grated, and dried. The dried coconut is then sold as is – unsweetened. Or it gets soaked in a sweetened solution that adds a lot of moisture, and then sold as sweetened coconut.

Most recipes for coconut macaroons call for sweetened shredded coconut because it is sweeter, obviously, but it also contains more moisture than unsweetened. This extra moisture makes for a more moist macaroon. However, I don’t like to use sweetened coconut because the sweetened solution almost always contains preservatives that I rather avoid. In addition, I find macaroons made with super-sweet shredded coconut and sweetened condensed milk, can have a cloying bite that may be too much for even the sweetest tooth.

Unsweetened shredded coconut is light and dry and perfect for savoury dishes. To use it in coconut macaroons, however, you need to add more moisture to the mixture to compensate for the dryness. This is easily done by increasing the condensed milk to shredded coconut ratio. Allowing the shredded coconut to absorb the condensed milk for about 15 minutes, will also ensure your macaroons don’t end up dry.

Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work and I have not tested coconut macaroons with sweetened coconut. I apologize for repeating this sentence often throughout the post, but I know a lot of people skim through the text and miss important information about the recipe.

If all you have on hand is sweetened coconut, google “coconut macaroons with sweetened coconut” and you will find a lot of recipes for it.

How To Make Coconut Macaroons

Please note that this recipe is written strictly for unsweetened coconut. Sweetened coconut will not work and I have not tested coconut macaroons with sweetened coconut.

1. In a large bowl, combine the coconut, sweetened condensed milk, and vanilla. Set aside for 15 minutes to allow the shredded coconut to soak up the condensed milk.
2. In the meantime, Preheat oven to 325ºF and line two large baking sheets with parchment paper.
3. When the soaking time is done, beat the egg whites and salt in the bowl of an electric mixer, until stiff peaks form.
4. Add the egg whites to the coconut mixture and use a spatula to gently fold until combined.
5. Use a 1 1/2-inch cookie scoop, or two spoons, to form a two tablespoon mound of the mixture, spacing them about 1 inch apart on the prepared baking sheet.
6. Bake, switching the pans halfway through from top to bottom, until the bottoms are golden and the tops are lightly toasted, 20 to 25 minutes.
7. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack and cool completely.
8. If drizzling with chocolate, melt the chocolate in a double boiler over simmering water. Drizzle the top of the macaroons with the chocolate (you can also dip the bottoms of the macaroons in the chocolate) then place on the sheet pan and refrigerate for about 10 minutes, or until the chocolate is set.

Macaroon Frequently Asked Questions

Why do my coconut macaroons spread?

This a common problem, particularly if you use sweetened coconut which has more moisture. If the mixture has too much moisture, the macaroon will spread flat and liquid will pool around it. To avoid this, make sure you are using the right ratio of shredded coconut to condensed milk. Also, your egg whites should be beaten until they are nice and fluffy with no visible liquid left.

If your mixture still seems really loose and runny, add two tablespoons of coconut flour, tapioca flour, or all-purpose flour. You can also chill the mixture before you portion it out. This too will create a sturdier macaroon that will not spread.

Why are my coconut macaroons dry?

Another common problem with macaroons, particularly if you use unsweetened coconut, is that they can turn out dry and crumbly. Some brands of unsweetened coconut are much drier than others. This makes it hard to create a standard recipe that fits all, sort of speak. I recommend you find a brand you like and stick to it so you become familiar with it’s texture and consistency.

I have been using Bob’s Red Mill because it is easily available in most supermarkets but the coconut is very, very dry. Using a little less shredded coconut, and giving the coconut some time to soak up the condensed milk, usually solves the problem. If you use a different brand that doesn’t seem as dry, use a few tablespoons less of sweetened condensed milk than what my recipe calls for. 

What is the difference between a macaroon and a macaron?

Macaroons and macarons may sound the same but they are two completely different cookies. A macaron is a meringue sandwich cookie that is made with almond flour, sugar, and egg whites. The tiny cookie sandwiches, made popular by the French, are usually filled with varieties of buttercream or jam.

Macaroons are mostly popular in North America and are made with shredded coconut, sugar, and egg whites and sometimes dipped in chocolate.

How long do coconut macaroons last?

Thankfully, coconut macaroons have a long shelf life. Stored in an airtight container, they can last up to 1 week. Once baked, you can also freeze the macaroons by placing them in a single layer on a baking sheet. Place the pan in the freezer and once the cookies are completely frozen you can transfer them to an airtight container and freeze for up to 3 months.

Storage And Freezing Tips

• To store: These macaroons can be stored at room temperature in an airtight container for up to 1 week. Note they will soften a little by the next day.

• Freezing: Arrange the macaroons in a single layer on a baking sheet. Place the pan in the freezer and once the cookies are completely frozen, transfer them to an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Other Sweet Treats You Might Enjoy

• Vegan Banana Chocolate Chip Muffins
• Chocolate Zucchini Bread
• Arroz con Leche (Rice Pudding)

This recipe was originally published June 2021. It has been updated to include more helpful information for your benefit.