Cookies & Bars
Coconut Macaroons Recipe
Easy coconut macaroons with just 4 ingredients. Chewy centers, crispy edges, baked in 12 minutes. No flour needed!
Four Ingredients, Endless Magic
Here’s what makes coconut macaroons my go-to recipe: they’re surprisingly simple yet absolutely elegant on a plate. With just four pantry staples and 12 minutes in the oven, you’ll have chewy-centered, golden-edged cookies that taste like they took all day to make.
My Best Advice
- Don’t skip the cooling time on the baking sheet—it’s crucial. Those first 5 minutes allow the macaroons to set and firm up, preventing them from falling apart when you transfer them.
- If your coconut mixture seems too wet, you’re likely using sweetened shredded coconut that’s been sitting open. Sealed, fresh packages work best. Condensed milk should be thick and creamy, not liquidy.
- For extra-tall macaroons with defined peaks, use a cookie scoop and squeeze the coconut mixture slightly before scooping. This creates density and helps them hold their shape beautifully.
- Underbaked macaroons are better than overbaked. Take them out when the edges are just turning golden and the centers still jiggle slightly—they’ll continue cooking on the hot pan.
Variations
- Chocolate-Dipped Macaroons: Dip the bottoms or entire macaroon in melted semi-sweet or dark chocolate after cooling for an elegant two-toned treat.
- Toasted Coconut Macaroons: Toast the shredded coconut in a 325°F oven for 5-7 minutes before mixing to deepen the flavor and add nuttiness.
- Almond Extract Macaroons: Replace vanilla extract with 3/4 teaspoon almond extract for a classic bakery-style twist.
Pair these with my chocolate chip cookies for an amazing homemade cookie collection.
Ingredients
Base
Optional Coating
Instructions
- 1
Combine Your Base
In a medium bowl, mix together shredded coconut, sweetened condensed milk, vanilla extract, and sea salt until fully combined. The mixture should hold together when squeezed.
- 2
Scoop the Mounds
Using a cookie scoop or spoon, drop heaping tablespoons of coconut mixture onto parchment-lined baking sheets, spacing them about 1 inch apart.
- 3
Preheat and Bake
Preheat your oven to 325°F (163°C). Bake macaroons for 10-12 minutes, until the edges are lightly golden but the centers stay soft.
- 4
Cool on Pan
Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll firm up as they cool.
- 5
Dip in Chocolate (Optional)
Once completely cooled, dip the bottoms of each macaroon into melted chocolate and place on parchment to set.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 145 calories |
| Total Fat | 8g |
| Saturated Fat | 7g |
| Carbohydrates | 18g |
| Sugar | 14g |
| Protein | 1g |
| Sodium | 75mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why are my macaroons spreading too much?
This usually means the condensed milk ratio is off or your oven temperature is too high. Make sure you're using sweetened condensed milk (not evaporated), and verify your oven with an oven thermometer. The mixture should be thick and hold its shape.
Can I make these ahead of time?
Absolutely! Store cooled macaroons in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. They taste just as wonderful thawed, and chocolate-dipped ones hold up especially well.
What's the difference between chewy and crispy macaroons?
It's all about baking time and oven temperature. Lower temperature (325°F) and shorter time gives you chewy centers with lightly toasted edges. If you prefer crispier macaroons, increase to 350°F and bake 14-16 minutes, checking often.
Reader Reviews
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