Coconut Macaroons are sweet, chewy, chocolate-dipped coconut cookies that come together fast and taste like they’re straight from a bakery.
Author’s Notes
Mom’s “Famous” Macaroons
These Coconut Macaroons are one of my mom’s “famous” treats. I’ve shared her 7-Layer Bars, Carmelitas, and Rice Krispie Treats over the years, and I’m finally getting around to adding this cookie to the list.
She’s so well known for these that people actually asked if they’d be at my sister’s wedding reception. And yes, they were! We made around a hundred the day before and added them to the cookie bar with all the other treats. Good thing they’re so quick and straightforward to make, haha!
I have plenty of cookie recipes that take a little extra effort, but these macaroons are the opposite. They’re so straightforward to make!
Coconut Macaroon Ingredients
| Ingredients | Helpful Tips |
|---|---|
| Sweetened coconut flakes | Choose soft, fresh (brand new) bags for the best texture. Make sure you’re using sweetened flakes, not unsweetened. |
| Flour and salt | These help bind the cookies and balance the sweetness. |
| Sweetened condensed milk | Use full-fat so the macaroons hold together and bake evenly. Skip sugar-free sweetened condensed milk, and make sure you’re not grabbing evaporated milk by mistake. |
| Vanilla extract or vanilla bean paste | Vanilla adds such a nice flavor, so don’t skip it! |
| Chocolate chips and a little oil (skippable) | Melt slowly in the microwave and stir well so the chocolate stays smooth. |
That’s right; no baking soda, no baking powder, and no eggs required!
How To Make Coconut Macaroons
- Prep the pans: Set the oven to 350°F and line two sheet pans.
- Mix the dough: Add everything to a large bowl and beat just until combined.
- Scoop the cookies: Pack the mixture firmly into a cookie scoop and place on pans.
- Bake: Cook until the tops are lightly toasted and bottoms are pale golden.
- Cool: Let cookies rest on the pan, then move to a rack.
- Dip in chocolate (skippable): Melt chocolate, dip the bottoms, and drizzle over the tops.
Storage
- Store coconut macaroons at room temp in an airtight container for 3 days. Refrigerate to keep them fresh for up to a week.
- Freeze without chocolate for best results, then dip after thawing.
- They’re best the same day or the next day when the texture is just right.
More satisfying Cookie Recipes:
Desserts
Buckeye Brownie Cookies
Cookies
Thumbprint Cookie Recipe
Desserts
Oatmeal Coconut Cookies
Desserts
Chocolate Cookies RecipeCoconut Macaroon Tips
- Buy fresh coconut: Grab a new bag of sweetened coconut flakes and gently squeeze to find the softest ones.
- Mixing The Batter: Use a stand or hand mixer since the batter is very thick and sticky.
- Line the pans: Use a silicone liner to prevent sticking and help bottoms brown evenly.
- Cookie scoop! A 1-tablespoon scoop makes shaping straightforward and packs in the coconut.
- Bake in batches: These cookies don’t spread, so you can fit a lot on each pan.
- Don’t fear browning: Light browning on the tops or bottoms adds great toasted coconut flavor.
Dip ‘Em In Chocolate!
These Coconut Macaroons are great on their own, but dipping and drizzling them in chocolate makes them even better. A few quick tips:
- Use good-quality chocolate: Better chips melt smoother and taste richer.
- Melt in sturdy bowls: Use heat-safe bowls instead of plastic.
- Heat slowly: Microwave in 20-second bursts and stir for 20–25 seconds between each since the chocolate keeps melting out of the microwave.
- Drizzle easily: Set a plastic bag in a tall glass, spoon in some melted chocolate, seal without air, push it to one corner, snip the tip, and drizzle.
