Coconut Macaroons are sweet, chewy, chocolate-dipped coconut cookies that come together fast and taste like they’re straight from a bakery.
Author’s Notes
Mom’s “Famous” Macaroons
These Coconut Macaroons are one of my mom’s “famous” treats. I’ve shared her 7-Layer Bars, Carmelitas, and Rice Krispie Treats over the years, and I’m finally getting around to adding this cookie to the list.
She’s so well known for these that people actually asked if they’d be at my sister’s wedding reception. And yes, they were! We made around a hundred the day before and added them to the cookie bar with all the other treats. Good thing they’re so quick and easy to make, haha!
I have plenty of cookie recipes that take a little extra effort, but these macaroons are the opposite. They’re so easy to make!
Coconut Macaroon Ingredients
| Ingredients | Helpful Tips |
|---|---|
| Sweetened coconut flakes | Choose soft, fresh (brand new) bags for the best texture. Make sure you’re using sweetened flakes, not unsweetened. |
| Flour and salt | These help bind the cookies and balance the sweetness. |
| Sweetened condensed milk | Use full-fat so the macaroons hold together and bake evenly. Skip sugar-free sweetened condensed milk, and make sure you’re not grabbing evaporated milk by mistake. |
| Vanilla extract or vanilla bean paste | Vanilla adds such a nice flavor, so don’t skip it! |
| Chocolate chips and a little oil (optional) | Melt slowly in the microwave and stir well so the chocolate stays smooth. |
That’s right; no baking soda, no baking powder, and no eggs required!
How To Make Coconut Macaroons
- Prep the pans: Set the oven to 350°F and line two sheet pans.
- Mix the dough: Add everything to a large bowl and beat just until combined.
- Scoop the cookies: Pack the mixture firmly into a cookie scoop and place on pans.
- Bake: Cook until the tops are lightly toasted and bottoms are pale golden.
- Cool: Let cookies rest on the pan, then move to a rack.
- Dip in chocolate (optional): Melt chocolate, dip the bottoms, and drizzle over the tops.
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Coconut Macaroons
Coconut Macaroons are soft, chewy coconut cookies with crisp edges, chewy centers, and a chocolate coating that makes every bite feel indulgent.
Video
Equipment
- 2 Large sheet pan (15" x 21")
- Parchment paper or silicone baking mats
Ingredients
- 2/3 cup all-purpose flour
- 5-1/2 cups sweetened coconut flakes see note 1
- 1/2 tablespoon vanilla extract or 1 tsp vanilla bean paste
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk not evaporated milk
- 1-1/2 cups chocolate chips milk, semi-sweet, or dark; see note 2
- 1-1/2 teaspoons coconut oil or vegetable oil
Instructions
- Heat oven to 350°F. Line two large sheet pans with parchment paper or silicone baking mats.
- In a large bowl, add the coconut flakes, flour, vanilla, and salt. Add every bit of the sweetened condensed milk. Use a hand mixer and mix just until everything comes together. Stop as soon as it’s combined. Pop the mixture in the fridge for 10 minutes so it can thicken. Spray a 1-tablespoon cookie scoop with cooking spray, then scoop firmly, packing the mixture into the scoop so each cookie holds its shape (see note 3).
- Arrange on prepared pans, spaced 1 inch apart. Bake 10–14 minutes or until the tops are lightly toasted and the bottoms are pale golden. Watch closely; they can brown quickly. Remove from oven and cool on the pan for 5 minutes, then transfer to a cooling rack.
- Optional: Once the cookies are fully cooled, melt the chocolate chips with the oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring for 30 seconds between each burst to prevent overheating. Repeat until smooth and fully melted. Transfer about 1/4 cup of the melted chocolate to a small plastic bag and set aside.
- Dip the base of each cookie in the remaining melted chocolate and place on parchment. Snip a tiny corner off the plastic bag and drizzle chocolate over the tops. Let chocolate set at room temperature.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: These macaroons turn out best with soft, super fresh sweetened coconut. Feel the bags at the store and choose the softest one.
Note 2: Any chocolate works. Milk chocolate is sweetest; semi-sweet or dark for less sweet cookies.
Note 3: The mixture is sticky. Spray your scoop with cooking spray or help release the dough. Leave them rustic or roll balls gently by hand for a neater shape.
Storage: Store tightly covered at room temperature for up to 3 days or in the fridge for 5–7 days (best within 1–2 days). To freeze (without chocolate): Freeze baked cookies on a sheet pan until solid. Transfer to an airtight freezer bag or container and freeze up to 2 months. Thaw at room temperature.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 80mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Coconut Macaroon Tips
- Buy fresh coconut: Grab a new bag of sweetened coconut flakes and gently squeeze to find the softest ones.
- Mixing The Batter: Use a stand or hand mixer since the batter is very thick and sticky.
- Line the pans: Use a silicone liner to prevent sticking and help bottoms brown evenly.
- Cookie scoop! A 1-tablespoon scoop makes shaping easy and packs in the coconut.
- Bake in batches: These cookies don’t spread, so you can fit a lot on each pan.
- Don’t fear browning: Light browning on the tops or bottoms adds great toasted coconut flavor.
Dip ‘Em In Chocolate!
These Coconut Macaroons are great on their own, but dipping and drizzling them in chocolate makes them even better. A few quick tips:
- Use good-quality chocolate: Better chips melt smoother and taste richer.
- Melt in sturdy bowls: Use heat-safe bowls instead of plastic.
- Heat slowly: Microwave in 20-second bursts and stir for 20–25 seconds between each since the chocolate keeps melting out of the microwave.
- Drizzle easily: Set a plastic bag in a tall glass, spoon in some melted chocolate, seal without air, push it to one corner, snip the tip, and drizzle.
I finally found the perfect macaroon. . I didn’t use the chocolate dip, I made them for a party and served alongside a fondue pot of chocolate and let them dip themselves. this was the hit of the party and will definitely make again
Yay! So excited to hear this! Thanks Pam!
I’m Chelseas sister and for my wedding she made hundreds of these coconut macaroons for everyone to eat and I still dream about them and find myself coming back to this recipe and making them. They are so simple and seriously so beyond delicious.
Making these this weekend! These look delicious and perfect for an easy weekend dessert 🙂
will be making this soon i love macaroons sooooooooooooo much i never had homemade coconut macaroons before will dm you if i make this and let you know how it goes Thanks Ramya