Sweet and chewy coconut macaroons are easy to make with only 6 ingredients! Crispy golden on the outside and then dipped in chocolate, these naturally gluten free treats are irresistible.
Rich, moist and packed with coconut flavor, these perfect coconut macaroons are hard to stop at just one! While they are delicious plain, when drizzled or dipped in dark chocolate it makes them incredibly good.
If you love coconut you may find that although these are called cookies, they taste similar to an Almond Joy or Mars candy bar. These homemade treats are so much better, though! Plus, they don’t contain any sweetened condensed milk which makes them lighter in texture.
Table of Contents
Ingredients Needed for Coconut Macaroons
Simplicity is the key to this easy coconut macaroons recipe!
- Egg whites: Using only egg whites gives these coconut macaroons a light texture that is not overly dense.
- Icing sugar: Also known as powdered sugar gives the coconut macaroons a light sweet taste.
- Unsweetened shredded coconut: Sweetened shredded coconut has too much moisture, use unsweetened coconut for the best results.
- Ground almonds: Adds texture and really gives them that candy bar taste!
- Lemon zest: Balances the ingredients and adds the most wonderful flavor.
- Dark or milk chocolate: If you plan on drizzling or dipping your macaroons, you will also need dark chocolate or milk chocolate.
How to Make Coconut Macaroons
Egg white mixture: Using an electric mixture, beat egg whites until frothy. Gradually add the powdered sugar and keep beating until stiff peaks form.
Coconut mixture: In another small bowl mix the shredded coconut and ground almonds together, then slowly fold in the egg white mixture. Gently fold in the lemon zest making sure to not overmix.
Make macaroon cookie mounds: Using a small or medium cookie scoop, spoon the mixture into mounds onto the prepared baking sheet about 1 inch apart.
Bake: Bake at 400 degrees F for 20 minutes or until golden brown. Remove from the oven and let cool completely before removing them from the baking sheet. Drizzle tops with melted chocolate or dip the tops or bottoms into melted chocolate if desired and enjoy!
- Parchment paper: Line your baking sheets with parchment paper instead of wax paper to prevent sticking.
- Only egg whites: No egg yolks! Egg whites add both moisture and structure to this coconut macaroon recipe.
- Stiff peaks: It is important your egg whites reach a stiff peak mixture otherwise you risk your macaroons being runny.
- Cookie scoop: A 1 ½ Tablespoon cookie scoop helps keep your macaroons a uniform size for even baking. Pack your cookie mixture into the scoop for a tighter cookie mound.
- Avoid over baking: Otherwise you will end up with dry and crumbly cookies.
- Pro Tip: Use a medium Cookie scoop to make your macaroons and place them on the baking sheet. the batch will look consistent in shape and size.
There are so many ways to make macaroon cookies, try these fun additions for even more variation.
- Nuts: Pecans could be used instead of almonds.
- Chocolate chips: Fold a ½ cup of mini chocolate chips into the mixture for more chocolate flavor.
- Caramel: Drizzle with homemade caramel sauce instead of chocolate.
- Toasted coconut: Toast coconut for a few minutes before adding it to the batter.
- Dried fruit: Add your favorite dried fruit like chopped dried cherries or cranberries.
- Extract: Add up to a teaspoon of vanilla extract or almond extract.
How to Store
Room temperature: Macaroons store really well at room temperature in an airtight container for up to a week. Alternatively, store them uncovered for 3 days.
Freeze: To freeze lay parchment paper in between the macaroons so they don’t stick together then freeze in a freezer safe bag or container for up to 3 months. To thaw, let sit out at room temperature and then serve.
Frequently Asked Questions
What’s the difference between a macaroon and a macaron?
While they seem similar due to the spelling, they are actually very different! A macaroon is made with coconut, chewy in texture, shaped into mounds and very easy to make! A macaron on the other hand is a delicate meringue French sandwich cookie made with almond flour and buttercream icing.
Why did my macaroons go flat?
If you did not beat your egg whites enough or you over mixed the ingredients it may cause the macaroons to spread while baking and turn out flatter than expected.
Why did my coconut macaroons fall apart?
Sweetened coconut flakes have more moisture than unsweetened coconut flakes, so if you have accidentally used them it could cause the macaroon mixture to not hold together and the liquid to pool around them during baking.
How long will macaroons stay fresh?
At room temperature they will last for 7 days in an airtight container. For longer storage, store in the refrigerator or freeze for up to 3 months.
Pro Tip: Use a medium Cookie scoop to make your macaroons and place them on the baking sheet. the batch will look consistent in shape and size.
More Cookie Recipes To Try
- 3 large Egg whites
- ⅔ cup + 3 tablespoons Powdered sugar (100 grams total)
- 2⅔ cups Unsweetened shredded coconut
- ½ cup Ground almonds
- 1 zest of a lemon
- 10½ ounces Dark or milk chocolate – melted
- Pre-heat the oven to 400F (205C) and line a baking sheet with parchment paper.
- In a large bowl beat the egg white until frothy. Gradually add the sugar while still mixing. Keep beating until stiff peaks have formed.
- In a small bowl mix the shredded coconut and ground almonds together, then slowly fold into the egg white mix. Add the lemon zest and gently fold it in, making sure to not overmix.
- Using a small or medium cookie scoop, spoon the macaroon mixture into mounds onto the prepared baking sheet about 1 inch apart.
- Bake approximately 20 minutes or until golden. Remove from the oven and let them cool completely before removing them from the tray.
- If you want you can melt some chocolate in a bowl and drizzle it over the macaroons or dip the tops or bottoms of the cookies in chocolate. Let the chocolate harden and enjoy!