Coconut macaroons

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Chewy on the inside and crispy on the outside, these coconut macaroons are delicious sweet treats with an irresistible coconut flavor. Made with only 5 ingredients, it’s a simple dessert you can make at home in no time.

Macaroons dipped in chocolate on a wire rack, coconut flakes, and chocolate chips are lying around.

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Why you should try coconut macaroons
Difference between macarons and macaroons
Ingredients you will need
Cooking tips
Step by step directions
Possible variations
FAQ
More cookie recipes
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Why you should try coconut macaroons

You will need just a few ingredients – This recipe calls for only 5 ingredients, plus chocolate chips if you decide to decorate your macaroon cookies with it.
Easy to make – You will need 5 -10 minutes to prepare the cookie dough, no special equipment, and only 15 minutes to bake the cookies. This macaroons recipe is great for those who are looking for a quick yet delicious dessert recipe.
These cookies are gluten-free – This cookie recipe has no flour in it which makes it naturally gluten-free. If you're looking for other gluten-free dessert recipes, check these Meringue cookies out or try my Mini pavlova recipe.

Difference between macarons and macaroons

Macarons and macaroons are two different desserts. Macarons are made with almond flour and egg whites whipped with sugar, resulting in a delicate meringue-like texture. They are sandwich-like in appearance, featuring two smooth, rounded almond meringue cookies with a filling in between. Macarons are known for their vibrant colors, wide variety of flavors, and light, airy texture that is both crisp and slightly chewy.

On the other hand, macaroons are made with shredded coconut, egg whites, and sugar. These small, mound-shaped cookies have a rough, coconut texture and are often tan or golden in color. Macaroons have a denser, chewier consistency compared to macarons. While macarons are known for their sweetness and delicate flavors, macaroons highlight the rich coconut flavor.

A hand is holding a cut-in-half cookie made of coconut flakes dipped in chocolate.

Ingredients you will need

Shredded coconut – You will need unsweetened coconut flakes to make this coconut macaroon recipe.
Salt
Vanilla extract
White granulated sugar
Egg whites – If you don’t know what to do with egg yolks, try my Vanilla bean ice cream, Matcha green tea ice cream, or make delicious Homemade ice cream sandwiches. You can also make these amazing Almond cookies with the leftover egg yolks.
Chocolate chips – Keep in mind that macaroons are quite sweet. So if you don’t mind adding even more sweetness, use milk chocolate to dip the bottoms of your macaroons. Otherwise, choose semi-sweet or dark chocolate as I did.

Cooking tips

Cook the dough mixture over a double boiler. By placing the heatproof bowl over a saucepan with simmering water, you create gentle heat that helps melt the sugar and ensures even cooking of the macaroon mixture. This method prevents the mixture from overheating or burning.
You don’t have to have an instant-read thermometer. Ideally, you have to cook the mixture to 50-55C (130F). The cooking will help the sugar to melt, making coconut macaroons chewy. However, if you don’t have a thermometer to check the temperature, cook the mixture until it’s very warm but safe to touch, and the sugar has melted.
Use a cookie scoop. It’s nearly impossible to shape macaroons by hand, so better use a 2-3 tablespoons cookie scoop.
Don’t overbake the macaroons. Keep a close eye on the macaroons while they are in the oven. Overbaking can lead to dry and brittle macaroons. The goal is to achieve a golden color on the outside while keeping the inside soft and chewy.

Macaroons dipped in chocolate on a wire rack, coconut flakes, and chocolate chips are lying around; one bite was taken from one of the cookies.

Step by step directions

Making macaroons

Preheat the oven to 180C (355F) and line a baking sheet with parchment paper.
In a heat-proof bowl, add all ingredients and whisk well.
Place the bowl over a saucepan with slightly simmering water and cook the coconut mixture whisking continuously until it reaches 55C (130F), or just wait until the mixture is warm to the touch and the sugar has melted.
Scoop 12 balls onto the prepared baking sheet.
Bake for 15 minutes or until golden.
Remove the macaroons from the oven and let them cool down to room temperature.

The collage image shows six steps to make coconut macaroons dipped in chocolate.

Dipping in the chocolate

Place ⅔ of the chocolate in a microwave-safe bowl. Heat in short increments, mixing well in between, until 90% of the chocolate has melted.
Fold the rest of the chocolate and leave it to sit on the kitchen counter for 1 minute. Then, mix until all chocolate has melted and the mixture looks homogenous.
Dip the bottoms of the macaroons in the chocolate and shake off the excess. Place them on parchment paper to set.

Possible variations

Add lemon flavor - Add 1 tablespoon of lemon zest to the dough mixture to infuse a refreshing citrus flavor into the macaroons.
Drizzle the chocolate - Instead of dipping the bottoms of the macaroons in chocolate, drizzle melted chocolate over the cooled macaroons for a decorative touch.
Add matcha powder - Mix 1 tablespoon of matcha powder with the shredded coconut before adding it to the dough mixture for a vibrant green tea flavor.
Salted Caramel Macaroons - Drizzle homemade or store-bought or homemade Salted caramel sauce over the cooled macaroons for a sweet and salty combination.

Coconut macaroons dipped in chocolate on a wooden board, coconut flakes, and chocolate chips are lying around.

FAQ

How to store coconut macaroons?

Store them at room temperature for up to one week. I prefer to place them on a plate and loosely cover them with plastic wrap.

Can you freeze macaroons?

Yes, you can freeze them for up to two months.

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