Coconut Macaroons Recipe (2024)

Make these classic Coconut Macaroons with just 6 ingredients for delicious cookies that are slightly crispy and golden on the outside with perfectly soft, moist coconut centers.

Coconut Macaroons

These chewy, soft Coconut Macaroons taste like the irresistible coconut center of an Almond Joy or Mounds bar. They're slightly crisp and golden on the outside with a sweet, chewy coconut center.

With just a few simple ingredients, you will be biting into these moist coconut cookies. Up the decadence level with a little chocolate dip or drizzle.

What Is the Difference Between Macaroons and Macarons?

Though the two cookies have similar names, they don't look or taste alike at all!

Macaroons are made with egg whites and coconut. They are a dense, chewy cookie. Macarons are also made with egg whites but are typically combined with blanched almond flour to make the batter. Macarons are usually presented as a sandwich cookie with some kind of cream or curd between the two cookies.

Why Did My Coconut Macaroons Spread?

If you've measured all of your ingredients accurately, the culprit is likely under or over mixing.

1. Under-mixing. If you don't beat your egg whites enough so that stiff peaks form, your batter will be too runny and they will fall in the oven (or before then even!)
2. Over-mixing. Over-mixing will usually occur when you fold the other ingredients into the egg whites. Even if your egg whites are properly beaten, if you mix the other ingredients in too aggressively, you can lose too much volume and stiffness from the egg whites. Fold in gently and just until combined!

Are Coconut Macaroons Gluten Free?

No, these macaroons contain wheat flour, which contains gluten. Try these meringues for a gluten free alternative!

How to Dip and Decorate Coconut Macaroons with Chocolate

These macaroons are delicious and pretty on their own, but adding just a touch of chocolate can take them to the next level.

You can use any type of chocolate you'd like including dark, milk, or white chocolate.

Place 8-ounces chocolate in a dry (moisture will make the chocolate seize and harden), microwave-safe bowl with a teaspoon shortening or cooking oil. Microwave in 30-second intervals, stirring after each increment, until melted and smooth.

Using a fork, you can dip the bottom or side of the coconut macaroon into the chocolate. Then set on wax paper until set.

Alternately, you can transfer chocolate to a piping bag or zip baggy. Cut off a tiny corner, and gently squeeze to drizzle chocolate over the top (or just do it with a spoon, if you prefer).

Storage and Freezer Directions

Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

To freeze, place baked cookies in a single layer on a baking sheet lined with wax paper.Freeze for 30 minutes to 1 hour. Transfer cookies to an airtight container. Freeze for up to 3 months.

More Cookie Recipes You'll Love

• Vanilla Meringues - light and airy and easy to make.
• Fudge Butter Cookie Pinwheels - one of my all-time favorite cookies. Butter cookie dough is swirled with a quick homemade fudge for the ultimate soft, melt-in-your-mouth, buttery, fudgy cookie.
• Gingersnaps - a classic cookie made with molasses and spiced with ginger and cinnamon
• Funfetti Cookies - vanilla sugar cookies that are crisp around the edges and chewy in the center are mixed fun rainbow sprinkles.
• German Chocolate Cake Cookies - a decadent, fudgy chocolate cookie topped with classic German chocolate coconut pecan frosting.

Coconut Macaroons Video

Collage with a close up of a coconut macaroon with chocolate drizzled on top on top, the same macaroon with a bite taken out on bottom, and the words "coconut macaroons" in the center.