Coconut Macaroons

These Coconut Macaroons are nice and chewy on the inside and slightly crisp on the outside.


This is the first time I have attempted Coconut Macaroons. These were something that I remember my mom making when I was growing up. They were (are) my dad’s favorite. Growing up, I was never a fan of coconut but the taste has grown on me over the years.

Since I am working my way through the 12 Days of Christmas Cookies, I figured there was no time better than the present to try and attempt these!

Although these Coconut Macaroons are pretty simple, there are a bunch of way you can make these your own. You can skip the chocolate (but why would you do that?). If you don’t like a golden macaroon, bake them for about 15 minutes instead of 25. This will make them snowy white instead of golden.

Tips for making Coconut Macaroons:

  • Line your baking sheet with parchment paper for a faster cleanup!
  • Be careful when mixing the egg whites into the coconut mixture! Fold the egg whites in so they don’t fall.
  • The cookies keep well in an airtight container at room temperature for about a week.
  • Take your macaroons up a notch by adding chopped almonds, semi-sweet chocolate chips or a half teaspoon of almond extract.

Don’t forget to pin this recipe for Coconut Macaroons to your favorite Pinterest board for later.

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons


  • 1 14- oz bag sweetened shredded coconut
  • 3/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate


  1. Preheat the oven to 325°F.
  2. In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.
  5. Melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

If you love these Coconut Macaroons, check out some more of our favorite cookie recipes and the rest of the 12 Days of Christmas Cookies HERE!


Similar Posts

One Comment

Comments are closed.