best coconut macaroon recipe

I coconut macaroons! Plus funfetti?!?! I am going to make these, plus a couple of your other recipes for our New Year’s PJ Party! These plus the shortbread cookies you jut posted have already made it to the short list.
The white chocolate cranberry coconut macaroons would be my faves, too! White choc, coconut, yum, so good! The dulce de leche bars I posted over the weekend, packed with coconut & white choc, so good.
ANYWAY! I was wondering if I used Unsweetened organic shredded coconut if you felt like the sugar in the recipe would make up for the fact that the coconut was unsweetened? I only ask because it’s all I have in my pantry right now and I’d love to get started making these… immediately.
My coconut macaroons are none of the sort! They’re sweet, moist, and chewy on the inside with a delightfully crisp exterior.
Oooh, I love the white chocolate and cranberry version, but funfetti sounds amazing too! As soon as you mentioned multiple varieties, I started thinking of something lemon/lime…like maybe replacing the vanilla extract with lemon or lime juice/extract! Sort of a Caribbean macaroon! With white chocolate, because you can.
I love all of your recipes and have been trying out different ones on these snowy days (red velvet chocolate chip over the weekend- YUM!) so I made these today! I love macaroons and was so excited to make them.
Thank you so much for sharing all that you do and making it easy to follow along with your great photo’s!! I was wondering if the coconut macaroons can be frozen after they are baked? thanks again.
I LOVE coconut macaroons!! They’re probably one of my favorite cookies/desserts.
Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior.

Whisk the eggs white, vanilla, salt, and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes.
Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
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1 macaroons equals 108 calories, 5 g fat (4 g saturated fat), 0 cholesterol, 81 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.
They remain my husband’s favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that the recipe makes a small enough batch for the two of us to nibble on.
Egg whites give them their airy texture and a pillowy center; toasted coconut lends the exterior a sweet crunch.
Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
Line 2 baking sheets with parchment paper or nonstick baking mats.
For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color.
I have an even more simple coconut macaroon recipe with only 2 ingredients: unsweetened coconut flakes and sweetened condensed milk.
Add more coconut for lighter macaroons or whip your whites and sugar into a meringue for an even crunchier version.
As long as you have some shredded coconut stashed away in your cupboard and a few eggs that you don’t mind cracking, a batch of sweet macaroons can be yours in less than a half an hour.
It will be a dry mixture, not dripping with the milk, but there should be enough to hold the coconut and form the macaroons.
There’s sugar in the recipe anyway – do yourself a favor and get unsweetened coconut, it’s already sweet and delicious.
Another thing that can affect the texture of the finished macaroons is the shred size/gauge of your coconut.
I love these coconut macaroons & make them all the time.
There are lots of ways you can vary your batch of coconut macaroons.
to keep the same chewy texture using unsweetened coconut, sub some honey for part of part of the sugar.
Hi, I tried making this recipe just now but a comment from had suggested that one 7oz pack of shredded coconut was the correct amount – I think I discovered the hard way that it wasn’t.
Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking.
Preheat the oven to 350° and line 2 baking sheets with parchment paper.
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Bahaha you are hilarious! Maybe I’m weird, but I actually love the doughy part of scooped macaroons too…so I’d have to be the pain in the &** lady who makes two kinds.
this is the second macaroon recipe I’ve read today, which means the universe is telling me EAT MACAROONS ALL WEEKEND.
Oooh, it’s been so long since I’ve had a good macaroon! I’ve always been afraid to attempt them at home, because for some reason I’ve convinced myself they would be too hard… which is silly.
For the true coconut lovers out there – this is my all-time favorite recipe for the Best Coconut Macaroons! Made without sweetened condensed milk, the delicate, sweet flavor of coconut really shines through.
For the true coconut lovers out there – this is my all-time favorite recipe for the Best Coconut Macaroons! Made without sweetened condensed milk, the delicate, sweet flavor of coconut really shines through.
For the chocolate lover you may want to add 1/2 cup of mini chocolate chips to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted chocolate (as I have done for these Coconut Macaroons).
Although not often used in Coconut Macaroons, adding flour gives these cookies a wonderful dense texture and a dome-like shape.
These delicious cookies are bursting with shreds of sweetened coconut and can be eaten warm from the oven, at room temperature, or even cold.
Then pure vanilla extract is folded in, along with a little cake flour and lots of sweetened dried coconut.
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Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon.
COMBINE coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl.
Immediately remove from baking sheets to wire racks to cool.
I just watched a sweetened condensed milk comparison on "America’s Test Kitchen." They made flan rather than macaroons, but Meadow Gold completely failed, Parrot brand came in last and Eagle Brand and Carnation tied for performance.
My main issue was that spoon-balling them didn’t get them compressed enough to be properly dense; now that I’ve picked up a cookie scoop like yours (where on earth did mine go? Did you take it? you were making macaroons so I forgive you) I’m going to try my hand at another batch.
Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread).
(You can also make these smaller and bake for less time, in 1-tablespoon heaps.) Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold with deeper brown edges, again rotating the pans from top to bottom and from front to back halfway through the baking time.
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Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes.
Alice, do you still need my address to ship me some of these beautiful coconut macaroons? ~ Joke aside I love coconut macaroons dipped in chocolate ~ just so delicious and yours look fantastic.
I love your macaroons, Alice! They’re gorgeous and perfect dipped in the chocolate.
Macaroons have been one of my favorite things since I was a kid…that chewy coconut…mmmm! Love them dipped in chocolate, and these look absolutely perfect.
When the coconut macaroons are ready and have cooled a bit, simply dip them into the chocolate and let cool on parchment paper (I used my Roul’Pat non-stick countertop workstation mat).
I’m a huge fan of coconut in any form, especially a sweet treat such as this one! Your macaroons are so pretty dipped in chocolate, Nami.
Will have to remember to save an extra egg white for these coconut macaroons, Nami! When I have extra egg whites, I think of making French Macarons.
Your macs are perfect!! I love that you added chocolate! Coconut Macaroons always remind me of my mom – she used to make them all the time.
My husband who is not into coconut snacks said these chocolate covered coconut macaroons are “surprisingly” delicious.
These are just perfect, Nami! I am huge lover of Coconut and Choco combination, and you presented us with those easy instructions that even I can make those macaroons.
To write this post, I did a little research on coconut macaroons and found out that many recipes require sweetened condensed milk.
The best one I made so far was the coconut macaroons dipped in semisweet chocolate from Scharffen Berger.
Hi Nami, your coconut macaroons look great! These are also a popular treat in the UK, my husband loves them very much.
Since then I got hooked and started making more coconut macaroons including chocolate covered ones.
I love it when you post recipes for sweets Nami We are crazy for coconut in this house! These look amazing and SO simple.
Coconut macaroons are the first thing that pop into my mind when I have extra egg whites.
Nami, I am probably only one person on earth who does not like coconut macaroons.
Amazing how three simple ingredients create such a beautiful dessert! The chocolate dipping and sprinkling take them over the top! My sister, a life-long coconut fan, will have these waiting for her when she comes to visit us later this Spring! Thanks for sharing! Allen.
I never made these, but I wonder – could you make them even “easier” to make by using sweetened coconut? Then you can skip the sugar entirely and just use egg whites and coconut… maybe? Well, I should try myself.
I’ve tried dozens of different recipes for coconut macaroons, and have found that Ina Garten’s recipe, which calls for sweetened, condensed milk in addition to egg whites, is the best.
For dipping: Set up a station for dipping with the cooled macaroons, parchment, bowl of tempered chocolate, and forks.
Combine the cooled coconut, condensed milk, and vanilla in a large bowl.
They’re incredibly easy, and though the batter looks a little gloppy at first, it creates a cloudlike cookie that’s both chewy and light as air! Egg whites, flour, coconut, vanilla and sugar are all you need to create these fabulous, fluffy bits of cookie heaven.
I *just* made similar easy macaroons last night using my friend’s recipe! I didn’t put flour and vanilla extract.
Ooooh, I love coconut macaroons! My sister always makes them for Christmas, but got busy and didn’t this year.
With only sweetened shredded coconut, sweetened condensed milk, vanilla extract, egg whites and salt on the ingredient list, you can whip up these cookies in no time.
Chocolate dipped coconut macaroons with salted caramel and toffee.
These macaroons have it all-coconut, salted caramel sauce, toffee, and chocolate.
So make a batch of Salted Caramel Toffee Coconut Macaroons and share with your family and friends.
Salted caramel week continues today with Salted Caramel Toffee Coconut Macaroons.
For these macaroons, I used half sweetened condensed milk and half salted caramel sauce.
The salted caramel sauce is amazing! I also added in toffee bits because I love caramel and toffee together.
In a large bowl, stir together the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt.
To make these magical macaroons, you need salted caramel sauce.
These low-fat, low-calorie coconut cookies are dipped in melted bittersweet chocolate for a yummy kid-favorite treat.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute.
I mixed the honey, coconut oil and vanilla with the coconut and let it sit for 30 minutes BEFORE I whipped the egg whites and folded them in.
Simple and nutritious coconut macaroons made with egg whites, flaked coconut and optional natural sweetener.
Add honey, vanilla, coconut, melted coconut oil and Maca (if using).
That allowed the liquid to be absorbed by the coconut without jeopardizing the fluffiness of the whipped egg whites.
If you aren’t a Maca fan, you can absolutely just leave it out and make this as basic coconut macaroons.
Let the mixture rest in the fridge for 30 minutes so that the coconut can soak up the mixture.
Maca is very hard on the adrenal glands, just thought I’d mention that since you are trying to solve the hypo thyroid puzzle and sometimes adrenal fatigue needs to be corrected first.
Hi there, I tried your recipe today leaving out the Maca as I didn’t have any.
One thing I love to add to this recipe is a tablespoon of Maca powder (this is the one I use).
Hi there, I tried your recipe today leaving out the Maca as I didn’t have any.
I have lately been buying the unsweetened flaked coconut (comes in both large and small flakes) from the Whole Foods or health food stores bulk bins, since it's easier for me than hitting an Indian or Asian grocery.
Can frozen shredded coconut be substituted for the preservative-laden room temperature shredded coconut? Does anyone here actually prefer sweetened coconut to unsweetened? I still can't figure out if/how dessicated coconut is different.
Last time I went on a coconut macaroon marathon, I could never get the right texture and I wasn't sure if it was because of I was using frozen coconut when the recipe was designed for dried coconut or vice versa.
Until very recently, I purchased frozen unsweetened shredded coconut from my local Indian store, but the flavor was just okay.
Given that the coconut is sweetened, and there is added sugar, I wouldn't count on them being lower in calories than sweetened condensed milk ones.
I wrote earlier that Cooks Illustrated settled on a mix – unsweetened as found in natural foods and Asian groceries (for better texture), sweetened for better flavor, and cream of coconut for even more flavor.
Stir the vanilla and almond extracts into the can of sweetened condensed milk, Then combine with the coconut mixture with hands until well blended.
Since the amount of liquid is small, and the baking time is short, the texture of the coconut won't change much when made in to macaroons.
maria lorraine, have you used frozen shredded coconut in all five recipes you listed? If I know someone has had acceptable results with frozen coconut I'll be encouraged to try the recipes.
Recently, I've switched to frozen shredded coconut from Thailand at my local Asian grocer (H Mart) and find it a little better.
And THIS thread has the great tip on heading to an Indian grocery store to obtain unsweetened and shredded coconut there.
I like to adjust the amount of sugar (or use none) when I bake, though most recipes call for sweetened, flaked coconut.
The ATK version uses both unsweetened dried coconut and sweetened flaked.
Unfortunately, either the fresh coconut available in my area is seriously poor quality or I just don't know how to pick good coconut at the grocery store (more likely).
Maybe the sweetened stuff has given us a false expectation about what fresh coconut should taste like.
I have not used frozen shredded coconut in those recipes, sorry.
My local bakery has started refrigerating their coconut macaroons and thus their macaroons lose that outer crunch almost immediately.
These are wonderfully chewy, tasting only of slightly sweet coconut with nothing to diminsh them like milk or flour.
The biggest issue I can think of would be the moisture the frozen coconut would throw, thereby making too soggy a texture.
Delicious!!! I’ve tried many agave coconut macaroon recipes and all have crumbled to pieces before making it into my mouth.
I followed the recipe and got the eggs stiff but when I added the agave and coconut the egg whites just kind of melted.
I made the coconut macaroons but could not get the Agave Nectar to stay mixed in the batter from the first to last cookie on the cookie sheet.
These gluten free coconut macaroons are an ideal Pesach dessert because they are made with egg whites and do not contain chametz, or leavened grain products.
I love coconut anything!!!!! I have made coconut macaroons before but never with agave nectar.
This recipe looks great (coconut macaroons) However, I have sweetened coconut that I’ll be using.
I’ve found a wonderful store-bought macaroon at Trader Jo’s, and they’re gluten-free and contain only three ingredients: coconut, sugar and egg whites.
These are awesome, I love them! I’ve been making them for a while, I recently started replacing the agave for raw coconut nectar, I use less than 1/2 a cup but a bit more than 1/4.
I made these using organic, RAW coconut and even subbed Stevia for the agave nectar for a gluten-free, low-glycemic treat.
I’m thinking that perhaps my egg whites weren’t stiff enough as I whisked them by hand or I stirred too much after adding the coconut.
It’s so great to have recipes for treats that are healthy and fulfilling, like these coconut macaroons.
During his career with The Ritz Carlton, Norman Love was appointed the corporate executive pastry chef where he oversaw global pastry and baking operations opening over 30 hotel and pastry kitchens over a span of 13 years.
When I started working at the sugar monkey in October, friends used to ask me to share Jennifer Reed’s recipes with them because they know that Jennifer is in a very select league of pastry chefs.
Lo and behold, Norman’s had a chocolate dipped Coconut Macaroon that had that same gorgeous exterior and moist interior.
That said, though, Chocolate Dipped Coconut Macaroons are delicious and pretty in their own way.
I prefaced this post with the above information because Jennifer makes Coconut Macaroons that are to die for.
I found that they all had egg whites, salt, sugar and unsweetened coconut in common.
Dip the bottoms of each cookie into the chocolate and place onto the second baking sheet.

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