Recipes » Dessert Recipes » Coconut Macaroons

Coconut Macaroons

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A 30-minute recipe for easy Coconut Macaroons, the perfect treat for coconut lovers with a sweet, moist interior and slightly crunchy exterior.
5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Coconut macaroons on a pink and white serving plate.

These classic, easy Coconut Macaroons are the perfect treat for true coconut lovers! My 30-minute recipe is very simple to make with coconut, egg whites, vanilla, and just a touch of flour and sugar (no sweetened condensed milk in sight). You’ll fall head over heels for this classic cookie with its sweet, moist interior and slightly crunchy exterior.

If you need a quick and elegant dessert for dinner, you can mix and bake these coconut macaroons in under 30 minutes. That’s a winner in my book.

Coconut macaroons on a pink and white serving plate.

If there was ever a “classic” recipe, Coconut Macaroons is certainly one. According to the culinary encyclopedia “Larousse Gastronomique,” macaroons are an ancient sweet treat with roots dating back to the 8th century. The earliest record was traced to Commercy, France, in the year 791, where they were made at a local convent.

Of course, the original recipe was probably quite different from our modern versions. And there are so many versions! Many of them contain sweetened, condensed milk and loads of sugar. Some are dipped in chocolate (which is really good!), some contain nuts, some contain fruits.

But this version is my favorite. Probably because they’re not nearly so sweet as most of the others. They have a very prominent taste of sweetened coconut and vanilla, but most of all, they’re incredibly easy to make. You simply mix together a few simple ingredients and pop them in the oven until they reach a beautiful golden brown on the bottom and there you are! Simple.

What’s the Difference Between Macaroons and Macarons?

You’ve probably heard of “macarons” (they’ve become really popular in the last few years) and wondered whether they were the same as “macaroons.” Even though the words are very much alike and pronounced similarly, the actual cookies are very different. Macaroons are made with shredded coconut. Macarons are a meringue sandwich cookie with buttercream or ganache fillings.


  • Quick and easy to make (30 minutes start to finish)
  • Uses common ingredients (nothing fancy here!)
  • Can be made ahead and freezes well

Ingredients You’ll Need

  • Sweetened flaked coconut (I specifically recommend the Baker’s Sweetened Angel Flake Coconut brand for this recipe. It’s dependable and always works out just right. I wouldn’t try frozen or unsweetened coconut in these cookies.)
  • Sugar (plain old granulated)
  • All-purpose flour
  • Salt
  • Egg whites
  • Vanilla extract

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Coconut Macaroons

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prep the Oven and Baking Sheets

Preheat the oven to 325 degrees. Grease two baking sheets and set them aside.

Mix the Macaroons

Photo collage showing (left) the mixing of coconut, sugar, flour, and salt, (center) beating egg whites, and (right) adding egg whites to combined ingredients.
  • In a medium bowl, use a fork to stir together the coconut, sugar, flour, and salt. 
  • In a small bowl, beat the egg whites with a fork until frothy.
  • Add the beaten egg whites and vanilla to the coconut mixture. Stir with a fork until well mixed.

Bake

Dollops of coconut macaroon mixture on a baking sheet.
  • On the prepared baking sheets, drop the batter by rounded teaspoonfuls. You can also use a very small cookie scoop to portion them out.
  • Place the two baking sheets in the lowest positions in the oven. Bake for 16-18 minutes or until lightly browned on the bottom. Switch places with the baking sheets halfway through baking.

COOK’S TIP 
You can line the baking sheets with parchment paper if you like. It makes clean up very easy and ensures that the cookies won’t stick to the pans.

Cool and Serve

Remove from oven and cool completely on a wire rack.

Makes 30-36 macaroons.

Coconut macaroons on a red and white serving plate.

Variations, Options, and Add-Ins

  • For a deeper coconut flavor, toast the coconut briefly before adding it to the recipe.
  • Add 1/2 cup of your choice of mini chocolate chips, chopped nuts, or finely diced dried fruit to the batter.
  • Cooled macaroons may be dipped in melted chocolate and rolled in chopped nuts (toasted almonds are especially delicious!)

FAQs

How do I store the macaroons?

Store in an airtight container at room temperature for up to one week. To freeze the macaroons, wrap well in plastic wrap and place the wrapped cookies in a plastic freezer container (to prevent breakage). May be frozen for up to 6 months. Allow them to come to room temperature before serving.

I thought macaroons contained sweetened condensed milk?

There are definitely recipes out there for macaroons with sweetened condensed milk. In my opinion, those recipes are overly sweet and hide a lot of the true coconut flavor. You’ll find this recipe will produce a macaroon with a light texture, a sweet, chewy interior, and with predominant flavors of coconut and vanilla.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Recipe

Coconut macaroons on a pink and white serving plate.

Coconut Macaroons

A 30-minute recipe for easy Coconut Macaroons, the perfect treat for coconut lovers with a sweet, moist interior and slightly crunchy exterior.
5 from 4 votes
Print It Rate It Save
Course: Desserts
Cuisine: French
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 36 cookies
Calories: 35kcal
Author: Lana Stuart

Ingredients

  • 2 ⅔ cups sweetened flaked coconut (recommend Baker's Angel Flake sweeted coconut)
  • 1 tablespoon sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 4 egg whites
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325 degrees. Grease two baking sheets and set them aside.
  • In a medium bowl, use a fork to stir together the coconut, sugar, flour, and salt.
  • In a small bowl, beat the egg whites with a fork until frothy. Add the egg whites and vanilla to the coconut mixture. Stir with a fork until well mixed.
  • On greased baking sheets, drop the batter by rounded teaspoonfuls.
  • Place the two baking sheets in the lowest positions in the oven. Bake for 16-18 minutes or until lightly browned on the bottom, switching places with the baking sheets halfway through baking.
  • Remove from oven and cool completely on wire racks.

Notes

Variations
  • For a deeper coconut flavor, toast the coconut briefly before adding it to the recipe.
  • Add 1/2 cup of your choice of mini chocolate chips, chopped nuts, or finely diced dried fruit to the batter.
  • Cooled macaroons may be dipped in melted chocolate and rolled in chopped nuts (toasted almonds are especially delicious!)
Storage: Store in an airtight container at room temperature for up to one week. To freeze the macaroons, wrap well in plastic wrap and place the wrapped cookies in a plastic freezer container (to prevent breakage). May be frozen for up to 6 months. Allow them to come to room temperature before serving.

Nutrition Information

Serving: 1 | Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Calcium: 1mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on January 19, 2016.

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15 Comments

  1. OooLaLa!! EXACTLY what my great-niece will love for her upcoming French themed 12th Birthday Party!! We just bought everything, including sweetened condensed milk, for a recipe on the back of a fresh cranberries. Will now use your recipe!! (1/2 with chopped cranberries)

  2. Could you explain this portion of the recipe?
    “Bake for 16-18 minutes or until lightly browned on the bottom, switching places with the baking sheets halfway through baking.” Are there two pans in the oven: one up and one down? Thank you.

  3. I love, love macaroons, too, Lana. And my recipe is quite similar to yours—I don’t mind recipes with sweetened condensed milk, but I prefer them without :) Now I have a big craving!!!

    1. I don’t mind sweetened condensed milk either, Liz, but I really prefer these macaroons without it and with less sugar. Although I wouldn’t turn down one made with condensed milk :-)

    1. Mama – I really like this recipe because I’ve cut way back on the sugar used in it (most recipes would call for about 2/3 cup of sugar) and it tastes more strongly of coconut and vanilla instead of being so, so sweet.

  4. I love macaroons and even though I’ve tried making the seemingly more elegant ‘macaron’ I have to say, even when successful I still like their cousin. the macaroon better!

    I did gussy some up once and made German Chocolate Macaroons; you have to admit that is a nice marriage; all that coconut and chocolate and pecans! :)

  5. I like that this recipe uses very little sugar and look forward trying them. How to you think they would freeze? It’s just the two of us and need to ration the sweets.

    1. They do freeze well, Deb! They should be wrapped very well in plastic wrap and I then put the wrapped cookies in a plastic freezer container (they’ll break easily if something falls on top of them). They last about six months in the freezer.