Coconut Macaroons

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Coconut Macaroons are sweet, chewy, and incredibly EASY to make with coconut flakes, sweetened condensed milk, almond and vanilla flavor!

Coconut Macaroons are among our favorite Dessert classics including Vanilla Pound Cake, and Easy Chocolate Cake!

Coconut Macaroons

Coconut Macaroons are one of our all-time favorite cookies, made from sweetened shredded coconut, condensed milk, flour, and both almond and vanilla extract. They’re soft and moist, with chewy coconut pieces in the texture. This is a great recipe to make any time of the year, during the spring or to give out as gifts around the holidays.

You can eat these macaroons as-is, or dip them in chocolate. This coconut macaroon recipe is only three easy steps, and made without egg whites. You can use plain coconut to bring the sweetness down in these cookies, or use unsweetened condensed milk.

Frequently Asked Questions

What is the difference between a Macaroon and a Macaron

These get confused a lot because the spelling is so similar and they share some common ingredients. But they are very different in taste, texture, and how you bake them in general.
Macarons are typically made out of ingredients like almond paste and egg whites, with a light airy texture and chewy crispy outer shell sandwiched around a creamy center made of ganache or frosting. You can find macarons in many different flavors and colors, and they’re tricky desserts to make.
Macaroons are primarily based on coconut, and much easier to bake. They’re dense and chewy, and often dipped in chocolate. It has some similar ingredients, but these are very different cookies in the end. You can find macaroon recipes that call for ingredients like a meringue made of egg whites, or no flour in the recipe. The ingredients can vary depending on where you are.

Why did my Coconut Macaroons Spread?

Macaroons are supposed to spread a little bit when they’re baking, but not by a lot. If your macaroons are spreading too much, they may not be cold enough. I like to start by making a small batch of 2-3 macaroons, to make sure they’re ready to bake.
If they spread too much, return the macaroons to the refrigerator for another 20 minutes. Once the batter has a chance to get cold, the macaroons shouldn’t spread in the oven when baking.
Also make sure you’re not over-mixing, which may cause the coconut macaroons recipe to spread. Next time you make these, make sure you’re measuring your flour correctly, as too much or too little can cause the macaroons to spread.

What else can you add to Macaroons?

Try adding semi-sweet chocolate chips, sprinkles, almonds, white chocolate or dark chocolate drizzle, dried cranberries, or butterscotch chips.

Sweetened Coconut Macaroons on sheet tray

More Delicious Cookie Recipes

Coconut Macaroons on serving tray

Tips for Making Coconut Macaroons

  • Coconut will burn easily once it reaches a certain point. Make sure you check the Coconut Macaroons recipe after 15 minutes. They should just be golden brown.
  • Use an ice cream scoop to scoop the coconut mixture. This will ensure that all of the cookies are the same size and that they have that PERFECT rounded top and filled out look. This exact look in the picture is a combination very cold batter and scooping the batter with an ice cream scoop against the bowl with some pressure then pressing against the cookie sheet when releasing.
  • Use extra coconut to make these macaroons less dense.
  • If you want to dip these coconut macaroons in chocolate, use 8 oz of chocolate melting discs. Melt for 30 second increments in a microwave-safe bowl, or in a saucepan over low heat, until smooth. Dip the bottom of the cookies, then lay on a piece of parchment paper and refrigerate to harden.
  • Wrap these in plastic with ribbons for a decorative and easy gift to hand out during the holidays.
  • This recipe is egg free, make it gluten free by using gluten free all purpose cup for cup flour. Be careful, not all macaroon recipes are egg free!
  • If your coconut macaroons consistently burn on the bottom when they bake, use an oven-safe thermometer to make sure your oven is baking true to temperature.

How to Store Coconut Macarons

  • Serve: Coconut Macaroons can be served at room temperature.
  • Store: Coconut Macaroons can be stored in an airtight container on the counter for 3-4 days, or several weeks in the refrigerator. Any longer than that, and you should freeze this coconut macaroons recipe.
  • Freeze: Coconut macaroons are perfect for making ahead and freezing. In an airtight container, layer the macaroons between pieces of parchment paper. When you’re ready, defrost on the counter before serving. These macaroons will last in the refrigerator for 3-4 months.
Coconut Macaroons on serving tray

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Coconut Macarons

Coconut Macaroons are sweet, chewy, and incredibly EASY to make with coconut flakes, sweetened condensed milk, almond and vanilla flavor!
Yield 18
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine Italian
Author Sabrina Snyder


  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup flour
  • 5 1/2 cups sweetened coconut flakes , 14 ounce bag
  • 1/4 teaspoon kosher salt


  • In a large mixing bowl, mix the extracts in with the condensed milk.
  • Add the flour, coconut flakes, and salt and mix until well combined.
  • Cover and refrigerate for one hour.
  • Preheat oven to 350 degrees.
  • Use an ice cream scoop to scoop 18 macaroons onto parchment paper and bake in a preheated oven for 15 minutes.



Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 207kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 7mg | Sodium: 134mg | Potassium: 180mg | Fiber: 2g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 0.6mg | Calcium: 66mg | Iron: 0.6mg
Coconut Macaroons Collage

Photo used in a previous version of this post.

Chewy Coconut Macaroons

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I needed to make a desert for an event and had quite a bit of coconut I needed to use up so made these macaroons. Because I have gluten allergy, and after reading the comments, I decided to try it using King Arthur measure for measure GF flour and add egg as suggested. I mostly followed the recipe. I doubled it (had a lot of coconut, some was unsweetened so I mixed it), beat two egg whites until frothy and folded into mixture. Only other change was that I used “cake batter” flavoring in place of the almond then melted some almond bark to spread on the bottoms. Cooked them a bit longer to make sure the egg was done. VERY GOOD! Thanks 🙂

    1. You can dry toast your coconut in a frying pan (this takes very little time and continuously stir so it is evenly browned).

      1. These are so easy to make & taste so yummy. I dipped the bottom on some in chocolate & put maraschino cherry halves on the top of the other half before baking

    1. These are so easy to make & taste so yummy. I dipped the bottom on some in chocolate & put maraschino cherry halves on the top of the other half before baking

    2. I have made these so many times & always great. Just an FYI for those that want to dip the bottom in chocolate don’t put them on parchment to let the chocolate set, use wax paper.

  2. I’m a big fan of macaroons. Decided to try this recipe. Absolutely fantastic. So simple. Now I’m the go person for macaroons. Thank you for sharing.

  3. This is our favorite Macaroon recipe! I use unsweetened coconut by choice and they are just right! I deleted nearly all the rest of my other Macaroon recipes once I tried yours.

  4. Hi, my first time making these. I have a 2 tablespoon scoop but not a 3 tablespoon scoop. Will it be alright to use a smaller scoop and how does that effect the amount of time they are baked.
    thank you

  5. Good morning,
    Can I use a tablespoon size scoop for my cookies and if so how long would I bake them,
    Thank you

    1. Sure. If your cookie size remains approximately the same as an ice cream scoop dough portion, the recipe recommended bake time should be fine.

  6. I made this and using kosher salt was not a good idea, it never disolved good I could just taste the salt. I would use regular salt instead.

  7. Thanks for sharing this recipe. I can’t wait to try it. I’ve always liked coconuts and coconut macaroons are one of my favorite desserts. I developed a milk allergy so now, when I bake, I use milk-free alternatives. Do you think I can use sweetened condensed coconut milk?

      1. These were easy and very good. I made homemade condensed milk by boiling coconut milk powder and water together with pure maple syrup. I used coconut flour. The batter seemed a bit dry, so I added an extra 1/3 cup of coconut milk (coconut milk powder & water) into the batter. Used unsweetened coconut flakes. I only had 7oz, so used what I had. I added honey to sweeten it all a bit. They turned out fantastic. Delicious. Fell apart a little, so I need to add some egg or flax meal next time maybe to hold them together a littlr better. Or maybe a can of coconut condensed milk without additives… We will see. But, thank you. Great recipe!

    1. I’ve not tested it using almond flour but usually you can use it as a substitute though there isn’t really a standard conversion for it. Almond flour adds more moisture so you can need to tweak the amount used. You also may need to add some eggs or egg whites to help with the binding factor. If you decide to play around with it, I’d love to know what ends up working for you. Good luck!

  8. Thank you for the clear and simple instructions. Is there a low sugar alternative? Can I use stevia instead of sugar?

    1. I haven’t tested it with any alternatives so I’m not sure what would work. If you decide to try, I’d love to know what worked for you. Thanks!

  9. Ok, I am picky. My cookbooks are packed do I rely on the internet. When I see a recipe where it calls for 3 teaspoons and not 1 tablespoon I slide right by it. If it requires me to read their stories, when I don’t have the time, I exit out. You have the feature to go straight to the recipe. Your recipe was concise. Your photos were sharp. My results were just as nice as yours. The cookies were generous in size. I got 20, and could have gone a bit smaller too. My oven runs a bit cool. I cooked 3 minutes longer. Complaint? It is 3:30pm and I made coffee to go with one cookie. Now, will I sleep tonight? I guess that I am to blame. I had fresh Kona coffee and decided no better time to try it. Thank you.

  10. I found 2 types of sweetened coconut. There’s a thicker shredded coconut and a finer grate type. Which one did you use for this recipe, the fine coconut flakes or the shredded coconut (the thicker looking flakes)?

    1. The thicker standard variety, the thinner kind wouldn’t add enough structure to hold up the cookie.

    1. These are foolproof! I suck at baking and these turned out so good. Even added orange zest to some and dipped the bottoms in chocolate

  11. I made these today for my mom who looooooves coconut. I followed the recipe exactly, and they turned out delicious. So quick and so easy. Be sure to keep “dough” in the refrigerator. Mine didn’t spread at all and looked perfect!

  12. I love coconut macaroons especially the soft ones! I have my own recipe but I’ll try to follow yours and see any difference to it.

  13. These coconut macaroons literally look like they came right out of a professional bakery! I am going to try this recipe as I LOVE coconut!

  14. This is one of the best dessert snacks ever! I love their texture and the coconut taste. Thanks for the great recipe!

  15. My father came up with a slightly different but similar idea last year and they were delicious! I can’t wait to try yours too.

  16. My daughter has been obsessed with macaroons ever since we went to Paris last summer. Traditional ones look too complicated for me to attempt, but I think I could definitely make these without any issue. Looks so nom!

  17. Those look amazing! I love coconut anything, but when that anything is macaroons, I’m sold! I can’t wait to make these.