There’s something about the smell of toasted coconut baking in the oven that instantly takes me back to my childhood—those lazy Sundays when my mom would whip up a batch of coconut macaroons while the whole house smelled like a mini tropical paradise. It’s the kind of treat that’s deceptively simple but totally addictive, with a chewy, sweet center and a lightly crisp outside that’s just irresistible. Unlike your typical sugar cookies or chocolate chip classics, these little coconut clouds bring a different kind of joy—rich, textured, and surprisingly easy to make, even on a hectic weeknight when you need a quick pick-me-up. Whenever I’m craving something sweet yet a bit different, this coconut macaroon recipe always saves the day. My kids can’t get enough, especially dipped in a little chocolate, but honestly, they’re fantastic plain too.
What is coconut macaron?
Think of a coconut macaroon as a humble, chewy cookie that’s basically a loving hug of shredded coconut. It’s essentially a baked mound of coconut-flavored goodness bound together with egg whites and a touch of sugar, often with a golden crust from baking. The name “macaroon” actually traces back to Italy and France, from “maccare,” which means to crush—referring to how almonds were originally crushed in older versions. Over time, the coconut macaroon became its own thing, especially popular in Jewish bakeries around Passover since it’s naturally flour-free. For home bakers like me, it’s a crowd-pleaser that’s easy to whip up yet feels special enough to impress guests or satisfy your own sweet tooth late at night. It’s not just a cookie—it’s a little sunny bite of tropical nostalgia you can make anytime.
Why you’ll love this recipe?
What I love most about this coconut macaroon recipe is how effortlessly it balances flavor, texture, and simplicity. First off, the flavor is just something else—a beautifully toasted coconut note with the perfect amount of sweetness, not too overpowering but just right. The chewy center feels indulgent and rich, yet not heavy, which makes you keep reaching for one after another. Plus, it’s crazy simple to make. No fancy equipment, no daring techniques—just a few ingredients you probably already have sitting in your pantry, like shredded coconut, egg whites, sugar, and vanilla. I’ve made this countless times for family gatherings or just as a quick after-dinner treat, and it never fails to disappear within minutes.
Another thing that gets me is how budget-friendly it is. Coconut might seem exotic, but shredded coconut is super affordable and lasts a long time in your pantry, so you’re not shelling out for anything fancy. These macaroons are also incredibly versatile—whether you want to dip them in melted dark chocolate for something a little extra indulgent, or sprinkle a pinch of sea salt on top to add a trendy touch, it adapts well. I even add a hint of almond extract sometimes for a subtle twist that my friends always ask about. If you’ve ever tried classic sugar cookies or thumbprint cookies, this is a lovely change of pace that brings a chewy, coconutty vibe to your baking lineup.
How do I make coconut macarons?
Quick Overview
Making coconut macaroons couldn’t be more straightforward. The process is all about mixing your dry shredded coconut with lightly whipped egg whites and sugar, spooning the mixture into neat mounds, and popping them in the oven until golden brown on the edges with a soft, chewy center. What’s great is that there’s no resting or chilling needed—just mix, shape, bake, and enjoy. The baking step gives the outside that lightly crisp crust that’s so good against the chewy inside. I promise, even if you’re new to baking, this recipe is a fail-proof crowd-pleaser you’ll want to make again and again.
Ingredients
For the Main Batter:
- 2 ½ cups unsweetened shredded coconut – I always go for unsweetened to control the sweetness better, plus it toasts nicer.
- 3 large egg whites – beating them just a little makes the macaroons light and less dense.
- ½ cup granulated sugar – you can experiment with coconut sugar for a bit of warmth.
- 1 teaspoon pure vanilla extract – this adds that lovely warming note.
- ¼ teaspoon salt – to balance all that sweet and coconutty flavor.
For the Chocolate Dip (Optional):
- ½ cup semi-sweet or dark chocolate chips – melting these for dipping or drizzling is a game-changer!
- 1 teaspoon coconut oil (optional) – helps create a smooth, shiny finish.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat—this keeps the macaroons from sticking and makes cleanup a breeze. I like to set the tray right in the middle rack for an even golden bake.
Step 2: Mix Dry Ingredients
In a big bowl, stir together the shredded coconut, sugar, and salt until everything feels evenly mixed. This part is quick but important so that each macaroon gets consistent flavor and sweetness.
Step 3: Mix Wet Ingredients
In a separate bowl, lightly beat the egg whites with vanilla extract just until frothy—not stiff peaks, just a bit of air to lighten the mixture. If you’ve beaten longer, it can make the macaroons a bit dry, so trust me on the light froth here.
Step 4: Combine
Pour the egg white mixture into the coconut blend and gently fold it together until every bit of coconut is coated and sticky. The mixture should hold together when you squeeze it—think tacky, not wet. If it feels too dry, add an extra egg white.
Step 5: Scoop & Shape
Using a tablespoon or a small ice cream scoop, drop mounds of the coconut mixture onto your prepared pan, spacing them about 1 inch apart. You can shape each one with your fingers if you want more oval shapes, but I actually like them a bit rustic—that’s part of the charm!
Step 6: Bake
Bake for 20-25 minutes, or until the edges are beautifully golden brown and the tops feel set but not hard. The smell at this point is honestly addicting. If your oven runs hot, check them at 18 minutes to make sure they don’t burn.
Step 7: Cool & Optional Dip
Let the macaroons cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. If you want to dip them, melt the chocolate chips with the coconut oil over a double boiler or in short bursts in the microwave, then dip the bottoms of each macaroon and place on parchment to set.
Step 8: Serve
Once the chocolate has hardened, these are ready to devour. They’re fantastic right away but even better the next day after the flavors meld a bit.
What to Serve It With
For Breakfast: I love pairing coconut macaroons with a creamy latte or hot chai for that little tropical twist in the morning. Sometimes I crumble one over yogurt and fresh berries for a quick, sweet breakfast treat that feels indulgent but still pretty wholesome.
For Brunch: These make an adorable side to a fruit platter or alongside a light citrus salad. Serve with sparkling water or a fresh mimosa to balance out the sweetness for a special weekend treat.
As Dessert: They’re a perfect finish to a meal. I like them with a scoop of vanilla bean ice cream or drizzled with some salted caramel sauce for a showstopper plate that looks fancy but is a breeze to throw together.
For Cozy Snacks: When you want something comforting and warm, these are my go-to. Paired with a cup of hot cocoa or herbal tea, they bring a little sunshine to those quiet evenings curled up on the sofa. My kids actually ask for these as their “treat after homework” more than anything else!
Top Tips for Perfecting Your Coconut Macaroon
Egg White Prep: Make sure your egg whites aren’t too cold right out of the fridge—they mix better at room temperature and help bind your batter without drying it out.
Mixing Advice: When combining your wet and dry, fold gently but thoroughly. You want that coconut fully coated, but overmixing can squash the fluffiness.
Shaping: I learned the hard way that using a cookie scoop gives uniform macaroons, which look professionally done and bake evenly. Rustic shapes are charming, but try to keep sizes consistent.
Toasting Notes: Don’t skip on the toasty edges! Keep a close eye toward the end of baking and if you want more intense coconut flavor, give them a quick broil for 30 seconds—but watch closely to avoid burning.
Chocolate Dipping: If you dip, make sure your macaroons are fully cool otherwise the chocolate will melt off. Adding a little coconut oil to the chocolate helps make it shiny and keeps it from cracking once hardened.
Ingredient Swaps: Tried almond extract instead of vanilla once and fell in love. If you want a naturally sweeter macaroon, adding a touch of maple syrup (reduce sugar slightly) works beautifully. Also, unsweetened coconut flakes can replace shredded for a chewier texture.
Storage: I store leftovers in an airtight container with parchment layers so they don’t stick or lose their delicate texture. Reheating briefly in a warm oven brings back that fresh-baked magic.
Storing and Reheating Tips
Room Temperature: Keep your coconut macaroons in an airtight container on the counter for up to 3 days. If you live somewhere humid, pop a piece of bread in the container to keep them soft—it’s an old trick that works like magic.
Refrigerator Storage: Store macaroons in a sealed container with parchment layers for up to a week. They keep well, but I find the texture is best if you let them come to room temperature before eating.
Freezer Instructions: You can freeze macaroons for up to 2 months. Wrap each macaroon individually in plastic wrap then place in a freezer-safe bag. Thaw them on the counter for a couple hours, then optionally warm them for a few minutes in the oven to refresh that just-baked taste.
Glaze Timing Advice: If dipping in chocolate, always wait until macaroons are completely cool before glazing. If you’re storing many, add glaze just before serving so it doesn’t get sticky or melt in storage.
Frequently Asked Questions
Final Thoughts
If you’ve made it this far, you’re already halfway to enjoying some of the most comforting, chewy, and downright delicious coconut macaroons you’ll ever taste. This recipe is one of those rare gems in my kitchen that brings together nostalgic memory with everyday ease. It’s not just about tossing ingredients together; it’s about making something that smells like celebration, tastes like sunshine, and melts the day’s stress away bite by bite. I’d suggest starting here and then trying a batch with a little chocolate dip, maybe a twist of almond extract, or a sprinkle of sea salt—you might find a new family favorite endlessly worth repeating. Can’t wait to hear how yours turns out—let’s keep the kitchen magic going. Happy baking and don’t forget to share your macaroon adventures in the comments below!
coconut macaroon
Ingredients
Main Ingredients
- 4 cups sweetened coconut flakes divided use
- 1 cup sugar
- 0.5 teaspoon cream of tartar
- 2 teaspoon coconut extract
- 4 large egg whites room temperature
- 6 tablespoons unsalted butter room temperature
- 0.75 cup sugar
- 6 tablespoons sour cream
- 1 tablespoon coconut extract
- 3 large egg whites
- 1.25 cups all purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 6 tablespoons milk
- 2 tablespoons water
- 4 ounces semi-sweet chocolate chips
- 5.5 tablespoons heavy whipping cream
Instructions
Preparation Steps
- Preheat the oven to 400°F. Spread coconut flakes on a parchment-lined cookie sheet and toast for 7-10 minutes until lightly browned, stirring occasionally. Remove and let cool.
- Reduce oven temperature to 350°F and line cupcake pan with liners.
- In a medium bowl, beat butter and sugar until fluffy, about 3-4 minutes. Add sour cream and coconut extract, mixing well. Add egg whites in two batches, mixing until combined.
- Combine flour, baking powder, and salt in one bowl. Mix milk and water in another. Alternate adding dry ingredients and milk mixture to batter, mixing until smooth.
- Fill cupcake liners halfway with batter. Bake for 15-17 minutes or until toothpick comes out with a few crumbs. Cool in pan 2-3 minutes, then on rack.
- To make frosting, bring water to a simmer. In a bowl over simmering water, whisk sugar, cream of tartar, coconut extract, and egg whites until sugar dissolves and temperature reaches 160°F. Remove and whip until glossy peaks form.
- Fold 3 cups toasted coconut into meringue. Set aside remaining toasted coconut for topping.
- For ganache, place chocolate chips in a bowl. Heat cream until boiling and pour over chocolate. Wait 3-5 minutes then whisk smooth.
- Spread chocolate ganache over cooled cupcakes. Pipe coconut meringue frosting on top and sprinkle with remaining toasted coconut.
- Refrigerate cupcakes until ready to serve. Bring to room temperature before serving. Best eaten within 2-3 days.
