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Coconut Macaroons

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overhead shot of Coconut Macaroons on a platter
Our classic coconut macaroons will be irresistible to any coconut lover with their soft melt-in-your-mouth centers and chocolate coating on the bottom.
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Table of Contents
  1. Coconut Macaroons Ingredients
  2. How to Make This Coconut Macaroons Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These easy-to-make, chewy coconut macaroons will have you dreaming of the tropics with every bite. Sweet and soft, with a delicious coconut flavor and satisfying crunch, you will not believe how amazing these cookies are until you try them.

overhead shot of Coconut Macaroons on a platter

Coconut Macaroons Ingredients

Coconut Macaroons raw ingredients that are labeled

You’ll need:

  • 4 large egg whites
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 14 ounces sweetened, shredded coconut
  • 2 tablespoons all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon shortening

SUBSTITUTIONS AND ADDITIONS

GLUTEN FREE: Macaroons can be made gluten-free by simply omitting the flour altogether. The flour adds just a hint of chewy texture, but the coconut macaroon cookies are almost the same in both taste and texture without the flour.

CHOCOLATE: Dark chocolate could also be used in place of semi-sweet to dip the bottoms of these easy coconut macaroons.

How to Make This Coconut Macaroons Recipe

STEP ONE: Preheat the oven to 325°F. Line two baking sheets with parchment paper.

STEP TWO: In the bowl of a stand mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).

PRO TIP:

Room-temperature egg whites create more volume when whisked. I like to use room-temperature eggs for this recipe, though I’m not sure it makes any noticeable difference.

egg whites, sugar, vanilla, and salt whisked in a bowl

STEP THREE: Use a spatula to fold the coconut and flour into the egg white mixture.

coconut and flour combined with the egg white mixture and folded together

STEP FOUR: Use a 1½ tablespoon medium cookie scoop or a rounded spoon to drop compact balls of the coconut mixture onto the prepared baking sheets.

coconut flour balls scooped and placed on a cookie sheet

STEP FIVE: Bake for approximately 25 minutes, rotating the pans during baking, until the cookies are golden brown.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

cookies baked until golden on a cookie sheet

STEP SIX: After 1 to 2 minutes, transfer cookies to a cooling rack and cool completely.

STEP SEVEN: In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.

melted chocolate and shortening folded in a bowl

STEP EIGHT: Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place a dipped cookie on a sheet of parchment paper on a baking sheet.

PRO TIP:

If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Or you can simply microwave the chocolate and shortening in a heatproof bowl in 30-second intervals, stirring between intervals, until fully melted.

coat the bottom of each macaroon on a cookie sheet

STEP NINE: Allow the chocolate to set. You can place the cookie sheet in the fridge for a few minutes to help it set quicker.

How To Serve

These perfect coconut macaroons will be a winner with the whole family for an afternoon snack. Add a warm and cozy homemade hot chocolate or homemade pumpkin spice latte to wash the cookies down.

For more recipes for classic cookies, our peanut butter cookies and thumbprint cookies are as classic as they come.

Storage

ON THE COUNTER: Store this chewy cookie in an airtight container on the countertop for 4 to 5 days.

IN THE FREEZER: You can also freeze these easy macaroons in an airtight container for up to 3 months.

a close up shot of a coconut macaroons in a cookie sheet

This easy cookie is such a classic treat full of flavor and crunch. With a soft center, you will love sinking your teeth into these coconut macaroons. You may want to double the batch, as we guarantee they won’t last long.

FREQUENTLY ASKED QUESTIONS

Can I freeze these chocolate coconut macaroons?

These coconut cookies will keep well in the freezer for up to three months.

Do I have to store the cookies in the fridge?

This simple recipe will be fine in an airtight container on the counter for up to five days.

What can I do with leftover egg yolks?

Leftover egg yolks can be stored in an airtight container in the fridge for 2 to 4 days. Use them in scrambled eggs or an omelet, so they don’t go to waste.

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overhead shot of Coconut Macaroons on a platter

Coconut Macaroons

5 from 15 votes
Our classic coconut macaroons will be irresistible to any coconut lover with their soft melt-in-your-mouth centers and chocolate coating on the bottom.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 30

Ingredients
  

  • 4 large egg whites
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • 14 ounces sweetened coconut, shredded
  • 2 tablespoons all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon shortening

Instructions
 

  • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  • In the bowl of a standing mixer, whisk egg whites, sugar, vanilla, and salt on high speed until thick and opaque white (about 1 minute).
  • Use a spatula to fold the coconut and flour into the egg white mixture.
  • Use a 1 ½ tablespoon cookie scoop or a rounded spoon to drop compact balls onto prepared baking sheets.
  • Bake for approximately 25 minutes, rotating the pans during baking, until cookies are golden brown.
  • After 1 to 2 minutes, transfer cookies to a cooling rack and cool completely.
  • In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.
  • Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place a dipped cookie on a sheet of parchment paper on a baking sheet.
  • Allow the chocolate to set (place the baking sheet in the fridge for a few minutes to help it set more quickly).

Notes

  • Room-temperature egg whites create more volume when whisked. I like to use room-temperature eggs for this recipe, though I’m not sure it makes any noticeable difference.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
  • If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Or you can simply microwave the chocolate and shortening in a heatproof bowl in 30-second intervals, stirring between intervals, until fully melted.

Nutrition

Calories: 88kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6IU | Calcium: 8mg | Iron: 1mg
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  1. Joanne says

    I love coconut but have to be careful using it as my hubby has sensitivities to it as well as most nuts. I would probably use semi-sweet chocolate to dip these in.

  2. Jodi says

    I would make these when I was having company and having snacks out, not sure if they would last though, I LOVE coconut

  3. Jen S says

    5 stars
    Thank you for this easy yummy recipe, seeing I have Celiac,
    I swapped out the regular flour for my GF flour and it was delish!!
    Thank you again! 💐

  4. Teresa Gerber says

    5 stars
    Our family has been having a Xmas cookie party for about 50 years or more. If there’s 20 people, we bring 21 small bags of cookies. So we each get to take a bag from everyone, and save a bag to share at the end of the evening. We also each bring an ornament and play a game to pick one. It’s so fun and delicious:)!!

  5. Ann says

    5 stars
    These look wonderful! I have made macaroons before, my husband loves them! I would probably use a dark chocolate dip for variety .

  6. Mary McEntire says

    Dark chocolate, such as Hershey’s Special dark chocolate chips, would be absolutely the best for this recipe. Can’t wait to try this recipe!

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