Coconut Macaroons are golden and drizzled with chocolate on the outside and are oh so chewy on the inside! Biting into one of these homemade treats is like enjoying a sweet little cloud that’s rich with coconut and chocolatey flavors. Make them for your next cookie exchange or for a summer soiree – they’re pretty perfect all year round!

A coconut macaroon has been bitten into.

Coconut Macaroons

It’s hard to beat a perfectly made Coconut Macaroon. Luckily, these little treats are SO simple, so I can get my fix whenever I want with ease! Not to be confused with the French Macaron, Macaroons are other level deliciousness without the fussy baking process.

Whether I make a big batch for a Christmas party or serve them at a pool party in the heat of the summer, I know these quick and easy Coconut Macaroons will always be a huge hit with kids, grandparents, and everyone in-between.

It’s always important that Coconut Macaroons have that stunning golden hue on the outside. When they’re just the right color, you know they’ll have that desired delicate crunch to them!

What also really seals the deal on a perfect macaroon is biting into it. Those golden flakes of sweet coconut give way to a white, chewy, and soft inside that always makes me smile!

I think we all know (and love) the final element that makes Coconut Macaroons so perfect, and that’s the chocolate drizzle! Of course, you can always dunk them in chocolate if you’d prefer even more of that flavor.

I personally love the way the drizzle lends a little chocolatey flavor without overpowering the sweet coconut, plus it just looks so picturesque and pretty when it’s done just right.

Uncooked macaroons are spread out on a baking sheet.

How to Make Coconut Macaroons

Coconut Macaroons are SO easy to make in no time at all! Just make sure your eggs are nice and cold. It’s easier to separate the whites from the yolks when they’re fresh out of the fridge, which will save you lots of time and mess!

  1. Make the macaroon mixture. Combine the coconut, condensed milk, and vanilla. In a separate bowl, beat the egg whites and salt together until stiff peaks form. Fold in the egg whites 1/3 at a time to the coconut mixture until combined.
  2. Bake the macaroons. Place the macaroon batter in scoops on a prepared baking sheet. Bake at 325°F for 25-30 minutes.
  3. Cool and add the chocolate. Let the macaroons fully cool to room temperature. Melt the chocolate in the microwave, then either dunk or drizzle the macaroons with the melted chocolate. Enjoy!
A fork is drizzling chocolate all over a macaroon.

What’s the difference between macaroons and macarons?

While the names are almost identical (except for that additional O), these cookies are very different! Macarons are little French cookies that are meringue-based and are filled with all sorts of different creams and jams. They’re also notably more of a hassle to make than classic Coconut Macaroons!

How long will Coconut Macaroons stay fresh?

In an airtight container at room temperature, these classic chewy sweets will stay fresh for about 5-6 days. That’s plenty of time to treat yourself!

Why are my Coconut Macaroons so dry?

If your macaroons came out dry and crumbly, there are two likely culprits.

One – the ingredients weren’t measured correctly.

Two – the macaroons were cooked for too long.

Be sure to keep a close eye on the macaroons when they’re in the oven, especially around the 25 minute mark. Once they have that golden color to them, they’re ready to be taken out of the oven and cooled.

Also, make sure you use a cookie scoop to make sure every macaroon is uniform in size. This not only helps with presentation, but it also ensures that all of the macaroons bake evenly.

Some macaroons have been drizzled and others have been dunked in chocolate.

Be sure to check out more of my favorite easy dessert recipes!

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A coconut macaroon has been bitten into.

Get the Recipe: Coconut Macaroons

Fluffy and sweet Coconut Macaroons are easy to make in no time. Drizzle with chocolate or serve as is. A great addition to any dessert board or cookie tray.
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Ingredients

  • 1 14-ounce bag sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped semisweet chocolate

Equipment

  • 1 baking sheet

Instructions 

  • Preheat oven to 325˚F.
  • In a large bowl, combine the coconut, condensed milk and vanilla until combined.
  • In a separate bowl, beat the egg whites and salt with an electric hand mixer fitted with a whisk attachment until stiff peaks form, approximately 1-2 minutes.
  • Add 1/3 of the egg whites to the coconut mixture and fold in to combine. Repeat with another 1/3 of the egg whites and fold into the mixture. Fold in the remaining egg whites and set aside.
  • Line a baking sheet with parchment or a silicone baking mat.
  • Drop heaping tablespoons of batter onto the baking sheet leaving 1-2 inches in between each mound.
  • Bake the macaroons for 25-30 minutes or until golden brown.
  • Remove from the oven and cool to room temperature.
  • Melt the chocolate in the microwave at 30 second increments stirring in between each interval until smooth.
  • Dip the bottoms of the macaroons in the chocolate or drizzle on the top using a fork, if desired.

Notes

Coconut Macaroons can be stored in an airtight container at room temperature for up to 5 days.
Calories: 191kcal, Carbohydrates: 23g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 7mg, Sodium: 143mg, Potassium: 173mg, Fiber: 1g, Sugar: 21g, Vitamin A: 55IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg