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Deliciously chewy coconut macaroons are a simple, classic cookie. This best-loved recipe is sure to be a hit!
These perfect coconut macaroons are very similar to our easy Avalanche Cookies and packed with coconut flavors like our Coconut Cookies that will satisfy any coconut lover!
Macaroons v Macarons
Macaroons and Macarons are often confused with one another because of their similar-sounding name. However, the two cookies are quite different.
- Macarons (pronounced mack-ah-ROHN) are made with almond flour and have a smooth finish. The meringue-like cookies are turned into colorful little sandwiches with some type of sweet filling in the center.
- Macaroons (pronounced mack-ah-ROON) are made from shredded coconut and have a craggy surface. The little mounds of coconut goodness are often dipped in or drizzled with chocolate.
Coconut macarons are a classic cookie and are SO easy to make. You simply mix and bake, then enjoy. If you love coconut you will love these cookies!
How to Make Coconut Macaroons
Coconut macaroon cookies are a quick and simple dessert. Just mix and bake!
PREP. Preheat the oven to 350°F. Prepare cookie sheets by lining them with parchment paper.
BATTER. In a large bowl, mix together coconut, flour, and salt. Stir in sweetened condensed milk, vanilla, and almond. Mix with your hands until blended.
BAKE. Using a large cookie scoop, scoop dough onto prepared cookie sheets (dough balls should be about the size of a golf ball).
Bake for 13 minutes. The coconut should be toasted. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Ingredient Tips
The best coconut macaroon recipe starts with the best ingredients!
Coconut. Be sure to use SWEETENED shredded coconut for this recipe. Unsweetened coconut will not produce the correct flavor or texture.
Sweetened condensed milk provides even more sweetness to the cookies as well as helps bind the cookies together. Be sure not to use evaporated milk.
Recipe Tips
Coconut macaroons should look like rugged little mounds of coconut and have a soft chewy texture. The following tips will help produce the best easy coconut macaroon recipe each time.
- Dry cookies. Overbaking the macaroons or using unsweetened coconut can cause them to be dry and crumbly.
- Easy clean-up. Using parchment paper or a silicone liner can help keep the base of the cookies from getting too browned. It also helps keep them from sticking to the pan.
- Uniform size. Make sure to form equally-sized macaroons so that they all bake at the same rate. Using a cookie scoop will help get uniform sizes.
- Gooey cookies. If the macaroons were gooey and spread out then chances are there is too much sweetened condensed milk or evaporated milk was used instead of sweetened condensed milk.
- Even bake. Be sure the oven racks are placed in the center of the oven.
Variations
Coconut macaroons with condensed milk are a hit as is, but you can change things up for new flavors and tasty variations!
Chocolate. The bottoms of the macaroons are often dipped in chocolate or have a bit of chocolate drizzled over the tops. You can use milk, semi-sweet or dark chocolate, or even white chocolate. Melt chocolate in the microwave or use a double boiler, good quality chocolate melts the best.
For smaller coconut flakes, pulse the shredded coconut in a food processor, but don’t pulse them too much.
How to toast shredded coconut. Line a baking tray with parchment paper and heat the oven to 325°F. Spread the coconut evenly over the baking tray and cook for 3 minutes, stir and cook for another 3 minutes. Allow the toasted coconut to cool before using it in the recipe.
Mix-Ins. Fold up to ¼ cup of extra mix-ins to the dough such as chopped nuts, mini chocolate chips, or rainbow jimmies.
Flavor. Instead of using vanilla and almond extract, try lemon or orange extract.
Gluten free. All-purpose flour can be substituted with a 1:1 gluten-free baking flour.
Storing Cookies
STORE. Allow the coconut macaroon recipe to cool completely on a wire rack before storing them at room temperature.
Leave uncovered on the counter for 2-3 days. If stored in an airtight container they’ll keep for up to 7 days.
FREEZE. Store individually wrapped in a freezer-safe container. They will keep in the freezer for up to 3 months. (Wait to add any chocolate until after the cookies have thawed.)
Recipe FAQ
You will need to use sweetened coconut flakes to make coconut macaroons. Unsweetened coconut can cause the macaroons to be crumbly.
If you use unsweetened coconut flakes or overbake the macaroons they can become dry and crumbly. If you use too much sweetened condensed milk or accidentally use evaporated milk the cookies will be too soft to hold together and bake up flat.
The two types of cookies have such similar-sounding names that macaroons are typically called “coconut macaroons” (since it is their base ingredient) to help avoid any confusion. Macrons don’t use coconut at all, but are baked using almond flour and look like colorful little cookie sandwiches.
For More Classic Cookies:
Coconut Macaroons Recipe
Ingredients
- 5 ½ cups sweetened coconut flakes
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Preparing cookie sheets by lining them with parchment paper.
- In a large bowl, mix together coconut, flour, and salt. Stir in sweetened condensed milk, vanilla, and almond. Mix with your hands until blended.
- Using a large cookie scoop, scoop dough onto prepared cookie sheets (dough balls should be about the size of a golf ball).
- Bake for 13 minutes. The coconut should be toasted. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipes best by far. Thank you for sharing.
You’re welcome!! So glad you are enjoying the recipes!