Coconut Macaroons Recipe
If you love treats that are irresistibly chewy, sweet, and packed with the tropical goodness of coconut, then you are going to adore these Coconut Macaroons. This dessert brings together just a handful of simple ingredients to create little golden treasures with a perfect balance of sweetness and a satisfyingly soft texture. Whether you enjoy them plain or dipped in rich dark chocolate, these Coconut Macaroons are a guaranteed crowd-pleaser that you’ll want to bake again and again.

Ingredients You’ll Need
Gathering just a few essential ingredients makes these Coconut Macaroons easy to whip up anytime. Each one plays a crucial role, from adding natural sweetness and moisture to lending structure and that signature coconut flavor that makes this treat so special.
- 3 cups shredded sweetened coconut: This is the star of the show, providing chewiness and sweetness naturally, so be sure to use the sweetened variety for the best results.
- 1/2 cup granulated sugar: Adds an extra layer of sweetness and helps the macaroons brown beautifully in the oven.
- 2 large egg whites: These hold everything together and create a delicate, airy texture once baked.
- 1 teaspoon vanilla extract: A splash of vanilla enhances the overall flavor, making every bite taste a little more decadent.
- 1 pinch salt: Just a pinch balances the sweetness and intensifies the flavors.
- 4 oz dark chocolate (optional): Perfect for dipping or drizzling, adding a rich, slightly bitter contrast that elevates the Coconut Macaroons to a whole new level of indulgence.
How to Make Coconut Macaroons
Step 1: Prepare and Preheat
Start by preheating your oven to 325°F (160°C), which is the ideal temperature to bake these macaroons to a golden perfection without drying them out. Line a baking sheet with parchment paper to ensure nothing sticks and cleanup is a breeze.
Step 2: Mix the Coconut and Sugar
In a large mixing bowl, combine the shredded sweetened coconut with the granulated sugar. Stir them together really well so every bit of coconut is coated with sweetness, setting the stage for that perfect chewy texture.
Step 3: Whisk Egg Whites and Flavorings
In a separate bowl, whisk the egg whites until frothy—that’s your binding agent getting ready. Add the vanilla extract and a pinch of salt, then whisk just until everything is combined. This mixture will bring lightness and hold your Coconut Macaroons together beautifully.
Step 4: Combine the Mixtures
Gradually pour the egg white mixture into the coconut-sugar bowl. Stir with a rubber spatula until the entire mixture is sticky and uniform. You’ll know it’s ready when you can squeeze a small handful and the mixture holds its shape without crumbling.
Step 5: Shape the Macaroons
Here comes the fun part! Using your hands or a small ice cream scoop, form bite-sized mounds and carefully place them spaced apart on your prepared baking sheet. This ensures they bake evenly and don’t stick together as they puff slightly.
Step 6: Bake Until Golden
Pop the tray into your preheated oven. Bake for about 20 to 25 minutes, or until the tops turn a beautiful golden brown. This means the macaroons are cooked through but still super moist and tender inside.
Step 7: Cool Completely
Once baked, remove the Coconut Macaroons from the oven and let them cool completely on the baking sheet. Cooling helps them firm up, making them easier to handle—especially if you’re planning to add the optional chocolate touch.
Step 8: Add Chocolate (Optional)
If you want to cozy up your Coconut Macaroons and make them even more decadent, melt the dark chocolate carefully in the microwave. Dip the bottoms into the chocolate or drizzle it generously over the tops. Let it set at room temperature or in the fridge before serving for a luscious, extra layer of flavor.
How to Serve Coconut Macaroons

Garnishes
These macaroons are charming on their own, but a little decoration can brighten up the presentation. Sprinkle some toasted coconut flakes on top or add a light dusting of powdered sugar to mimic a snowy effect. If you’ve dipped them in chocolate, a dash of flaky sea salt works wonders to bring out the sweetness.
Side Dishes
Coconut Macaroons pair beautifully with fresh fruit like juicy mango slices or berry compote to balance their rich sweetness. A scoop of vanilla bean ice cream or a dollop of whipped cream on the side also complements the chewy texture and brings a refreshing finish to your dessert plate.
Creative Ways to Present
For a festive touch, serve Coconut Macaroons in colorful mini paper liners or stack them in a pretty glass jar as a gift. You can also arrange them on a dessert platter alongside chocolate-covered strawberries for an inviting party spread that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
After baking, store your Coconut Macaroons in an airtight container at room temperature to keep them chewy and fresh. They should stay delicious for up to a week, making them excellent for enjoying as a snack throughout the week or bringing to gatherings.
Freezing
If you want to prepare these treats ahead of time, Coconut Macaroons freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. When wrapped well, they will last for up to two months without losing their texture.
Reheating
To enjoy your Coconut Macaroons warm, simply pop them in the oven at 300°F (150°C) for a few minutes until warmed through. Avoid the microwave if you want to keep them chewy and avoid sogginess, especially if they’re dipped in chocolate.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
While you can use unsweetened coconut, the overall macaroon will be less sweet, so you might want to increase the sugar slightly to maintain the balance of flavors.
Do Coconut Macaroons contain gluten?
Nope! This recipe is naturally gluten-free, making these macaroons a great treat option for anyone avoiding gluten.
What’s the best way to melt chocolate for dipping?
The easiest way is to melt chocolate in short bursts in the microwave, stirring in between to prevent burning. Alternatively, you can melt it gently over a double boiler on the stove for smooth, even melting.
Can I make Coconut Macaroons vegan?
Traditional Coconut Macaroons rely on egg whites to hold them together, but you can try using aquafaba (chickpea water) as a plant-based substitute with some trial and error.
How do I prevent macaroons from sticking to the baking sheet?
Lining your baking sheet with parchment paper or a silicone baking mat is the key. Avoid greasing the tray, as it can cause spreading and uneven baking.
Final Thoughts
There’s something truly magical about biting into a Coconut Macaroon — the sweet coconut flavor, the chewy texture, and the golden crust all wrapped into one delightful treat. Whether you’re sharing these with friends or indulging in a cozy solo snack, you’ll find this recipe simple, rewarding, and downright delicious. Go ahead and give these Coconut Macaroons a try; they might just become your new favorite homemade dessert.
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Coconut Macaroons Recipe
- Total Time: 35 minutes
- Yield: 24 macaroons 1x
- Diet: Gluten Free
Description
Deliciously chewy coconut macaroons made with sweetened shredded coconut, egg whites, and a touch of vanilla, optionally enhanced with a rich dark chocolate drizzle or dip. These treats are lightly sweet, naturally gluten-free, and perfect for satisfying your sweet tooth with a tropical twist.
Ingredients
Main Ingredients
- 3 cups shredded sweetened coconut
- 1/2 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 pinch salt
Optional Topping
- 4 oz dark chocolate (for drizzling or dipping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a mixing bowl, combine the shredded sweetened coconut and granulated sugar, stirring well to blend the sweetness evenly throughout the coconut.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until they become frothy. Add the vanilla extract and a pinch of salt, and continue whisking until all the ingredients are well combined and slightly fluffy.
- Combine Mixtures: Gradually pour the egg white mixture into the coconut and sugar bowl, folding gently with a rubber spatula until the mixture is sticky and holds together when pressed.
- Form Macaroons: Using your hands or a small ice cream scoop, form small mounds of the mixture and place them spaced apart on the prepared baking sheet to allow room for slight spreading.
- Bake: Place the tray in the oven and bake for 20-25 minutes, or until the tops of the macaroons turn a lovely golden brown, indicating they are cooked through but moist inside.
- Cool: Remove the macaroons from the oven and let them cool completely on the baking sheet to firm up the texture.
- Chocolate Drizzle or Dip (Optional): If desired, melt the dark chocolate in a microwave-safe bowl in 30 second increments, stirring between each interval until fully melted. Either dip the bottoms of the cooled macaroons into the chocolate or drizzle it over the tops. Allow the chocolate to set before serving.
Notes
- Using sweetened shredded coconut is essential for the authentic flavor and texture.
- Egg whites should be fresh and at room temperature for better whipping.
- Baking time may vary slightly depending on your oven; watch for the golden brown tops as your doneness indicator.
- For a dairy-free option, use dark chocolate that is certified vegan and dairy-free.
- Store macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon (approximately 20g)
- Calories: 90 kcal
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 4.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: coconut macaroons, coconut cookies, gluten free dessert, easy baking, egg white cookies, chocolate dipped macaroons