Easy coconut macaroons are made in minutes with only 6 ingredients! They are soft and chewy and satisfy any sweet tooth craving especially when dipped in chocolate.
For Easter, I dip them in dipped in melted chocolate or chocolate ganache and add a few chocolate eggs like chocolate egg nest treats or Cadbury egg cookies!
Table of Contents
Easiest Macaroons
When I was a kid, my grandma would sprinkle coconut on top of sliced oranges for a quick side dish. It turned into a little thing she always did for me. From then on, I loved anything involving coconut, especially these coconut macaroons, coconut cupcakes recipe and coconut cream pie!
This coconut macaroon recipe is one that I got years ago from a friend. The cookies are soft, chewy, and full of coconut goodness. They have the same nutty and caramelized flavor as toasted coconut and when dipped in chocolate they remind me of coconut balls!
Coconut Macaroons Cookies Ingredients
These coconut macaroons are full of flavor and the chewy texture cookies is always a favorite! All the ingredients are easy to have on hand and keep well in the pantry.
Find the full printable recipe with specific measurements below.
- Coconut: Flaked shredded coconut is the main ingredient that has all the flavor and texture.
- Flour: Helps keep the shape of the cookies as they are baking and helps the coconut mixture puff up when baking.
- Sugar: Adds a bit of sweetness to the cookies!
- Sea salt: Balances out the flavors of the wet and dry ingredients.
- Egg whites: This will help keep the ingredients combined while baking. Eggs are a binder for cookies. Using the whites of the eggs helps keep the color of the macaroons white.
- Vanilla extract: Just a bit for flavor!
- Chocolate melting wafers: Melt the chocolate in the microwave-safe bowl to dip the bottoms of the macaroons with a boost of chocolate. Drizzle the chocolate overtop making stripes on the homemade macaroons.
How to Make Coconut Macaroons
Homemade coconut macaroons are always a favorite cookie that is quick and easy to make in 30 minutes! Combine ingredients, bake, let the macaroons cool, then add chocolate if you desire! It is that simple!
- Combine. In a mixing bowl, combine coconut, flour, sugar, and salt. Stir in egg whites (using an egg separator) and vanilla. Mix well.
- Bake. Line a baking sheet with parchment paper or a silicone mat. Drop by rounded teaspoonfuls onto a prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
- Cool. Remove from oven and cool cookies on a wire rack.
- Add chocolate. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.
Baking Tips + Variations
Here are some helpful tips and variations to help you create the best macarons for this Easter! The layers of coconut flakes combined together can have substitutions or add-ins to help enhance the cookies!
- Baking mat. Use parchment paper or a baking mat so that the bottoms of the cookies don’t stick to the pan.
- Shape. These cookies don’t spread or rise, so they’ll keep the same shape as when you first scoop them onto the baking mat. I like to use a cookie scoop to scoop them into firm and compact round balls.
- Don’t overbake. Overbaking causes the macaroons to dry out. Bake them until the edges have turned golden brown, then remove the cookies from the oven.
- Doubling. This recipe is super easy to cut in half or double, triple, etc.
- Almonds. After dipping the macaroons in chocolate, feel free to sprinkle on some crushed almonds. It makes them taste like an almond joy!
- Decorations. These are so easy to decorate! Use melted chocolate as the “glue” to stick Cadbury eggs on top for Easter. Or add a few sprinkles or use colored chocolate wafers to decorate depending on the holiday.
5 star review
“These cookies are so easy to make and look wonderful with little time and effort! You can even “accessorize ” them for different holidays or seasons! Yummy. I added some coarsely chopped almonds and dipped the bottoms in chocolate for a bit of almond joy!”
– Lisa
Recipe FAQs
Yes! They for sure can be. Make these coconut macaroons with egg whites, and condensed milk, making these naturally gluten-free cookies coconut macaroons.
These are classic French dessert cookie that is known to be called rochers noix de coco. The meaning of coconut rock in English means coconut rock ..
Storing + Freezing
This is a great cookie recipe to make ahead of time because of the longer shelf life.
- Storing: To store, simply place it in an airtight container. The macaroons will keep at room temperature for about a week.
- Freeze: You can also freeze the macaroons. Simply wrap each cookie individually with plastic wrap, then add it to an airtight container or freezer bag. These cookies can keep for at least three months in the freezer.
Other classic candy-like recipes we love include this divinity candy, rocky road candy and meringue cookie recipe!
More Coconut Desserts to Try
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Coconut Macaroons
Video
Ingredients
- 2 ⅔ cups flaked sweetened coconut
- ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- ¼ teaspoon kosher or fine sea salt
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate melting wafers , optional
Instructions
- Preheat oven to 325ºF. Line a baking sheet with parchment paper or a baking mat. In a mixing bowl, combine coconut, flour, sugar and salt. Stir in egg whites (using an egg separator) and vanilla. Mix well.
- Drop by rounded teaspoonfuls onto prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
- Remove from oven and cool cookies on wire rack. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate, Cookies, Desserts, Easter, Frosted Cookies, Holiday Cookies, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
just wondering if you are sappose to whip the egg whites?I wanna try these thanks
No egg white whipping required for this recipe! :)
I JUST made these and they are delicious! Thank you for sharing (nom nom nom)
I make these same macaroons but after they cool I spread melted semisweet chocolate chips on the bottom Yum
That sounds delicious! :)
Regarding your recipe for “Easy Coconut Macaroons”, do you use sweetened coconut flakes or plain coconut flakes with no added sugar. I love macaroons but wonder about sweetened coconut AND 2/3 cup sugar? Thanks
We used unsweetened flakes. :)
These cookies are wonderful – I just baked them and I think I found my favorite cookie recipe! I love it that the dominant flavor is the coconut, and they are not as sweet as the store-bought macaroons tend to be. Thanks for the recipe.
Can I use 2 TBSP of coconut flour instead of white flour? Do you think it will work?
I haven’t tried, but I do think it would work!
These cookies were delicious ! Thank you for a great cookie, I have never attempted macaroons , total success ! xx
These macaroons look great, Jen. Has anyone ever tried
using stevia instead of sugar? I have to keep away from
sugar due to health reasons. Thanks!
I haven’t really experimented a lot. I’d suggest trying their 50/50 mix that contains sugar and go from there. Best of luck!
Is this with sweetened coconut?
We used unsweetened, but you could use sweetened and decrease the sugar.
Looks delicious
These are easy and tasty , my first attempt at macaroons.
Do you beat the egg whites? Or add them out of the eggs?
You separate the eggs and only use the whites, but you do not beat the whites before adding to the other ingredients.
I very much miss the sweetened and moist coconut in the US at this time of the year. Here it is dry, small, hard and non-sweetened flakes…so macaroons take a bit to get them to taste good. Usually I re-hydrated them with sweetened condensed milk, but they don’t turn out as fluffy as I’d like. I’ll keep dreaming of the ones I see online. :)
These look yummy, but I
Have a question. Do you beat the egg whites or add right out of the shell?
hi, I made these today and they are wonderful. I was wondering if you knew the calories per cookie….Thanks for sharing.
I’m so glad you liked them! I’m sorry, but I don’t know how many calories per cookie!
Wowza! These look amazing Jen!!! Gorgeous pics too! Yummy!!!
Yum!! Thanks for these! They look delicious!
I’m going to a cookie exchange this week, maybe I’ll try to make these to bring with! Looks delicious!