Easy Coconut Macaroons
In less than 30 minutes you can have these easy coconut macaroons ready to eat! This recipe makes soft, chewy cookies without the use of sweetened condensed milk. The coconut flavor is complemented by melted chocolate, which simply melts away with every bite!
Coconut is one of those ingredients that you either love or hate. I happen to love coconut, after all Samoas are my favorite Girl Scout cookie. Today I made macaroons (not to be confused with macarons) and let’s just say it was a success. They turned out chewy, golden and perfectly crisp on the outside.
If you love the unique flavor of coconut as much as I do, then you will certainly enjoy this recipe! This is a cookie that are enjoyed all year round, but I especially love them around the holidays.
Why You’ll Love This Recipe
- Easy to make. No need for an electric mixture—just some mixing bowls and a baking sheet!
- Perfect texture. Each macaroon has a toasted exterior with a chewy center.
- Balanced sweetness. The combination of sweetened and unsweetened coconut guarantees that the natural coconut flavor isn’t overpowered by too much sugar.
- Ready in under 30 minutes. No chilling the dough. Just mix and bake!
- Sweetened shredded coconut: There is no added sugar in this recipe so it’s important to use some sweetened coconut.
- Unsweetened shredded coconut: To offset the sweetness, use some unsweetened shredded coconut as well. You can find it in the baking aisle of the grocery store.
- Egg whites: To help bind the ingredients, whisk the egg whites.
- Cream of coconut: Use the canned variety. Shake well before opening.
- Light corn syrup: This not only adds a bit of sugar, but also a little stickiness to keep the dough together.
Refer to the recipe card for ingredient details and measurements.
How to Make Coconut Macaroons
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Whisk together cream of coconut, egg whites, light corn syrup, vanilla and salt. Set aside.
- In a large bowl combine unsweetened and sweetened coconut. Pour wet ingredients over coconut. Stir until evenly moistened.
- Scoop tablespoons of dough and place on baking sheet. Bake at 350 F for 15 minutes. Transfer cookies to a wire rack to cool completely.
- Melt chocolate and dip the bottom of the macaroons into melted chocolate. Place on parchment paper or wax paper and chill until set.
Use a combination of sweetened and unsweetened coconut. This not only makes the perfect balance of sweetness, but it helps prevent the macaroons from spreading while baked.
Form the cookies into mounds. It helps to wet your fingertips with water so the dough doesn’t stick to your hands. The haystack shape keeps the center moist and chewy!
Melt the chocolate properly. Place chocolate in a microwave safe bowl and heat for 90 seconds on 50% power level, stopping to stir the chocolate every 30 seconds. For more tips, see my full post on how to melt chocolate.
Make Ahead and Storage Tips
Make ahead the dough. Cover and store in the refrigerator for up to 48 hours. Let dough rest at room temperature until soft enough to scoop.
Freeze baked macaroons for up to 3 months. Once cooled and chocolate is set, place cookies in an airtight container with parchment between layers so they don’t stick together. Freeze and, when ready to eat, defrost in the refrigerator before enjoying.
Store in an airtight container in the refrigerator for up to 1 week.
Yes. However, be sure to check the packaging on your ingredients to make sure they are made in a gluten-free facility.
Most likely there was too much sugar, which is why I recommend a blend of sweetened and unsweetened coconut. It’s also possible there’s too much liquid. Use a kitchen scale for accurate measuring.
Here are some more delicious desserts you will surely love!
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Get the Recipe: Easy Coconut Macaroons
- 1 cup cream of coconut*
- 2 tablespoons light corn syrup
- 4 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 cups unsweetened shredded coconut
- 3 cups sweetened shredded coconut
- Adjust the oven rack to the middle position and heat the oven to 350° F. Line 2 baking sheets with parchment paper and lightly spray the parchment paper with non-stick cooking spray (alternatively you can use silpat mats without spray)
- Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl. Set aside.
- Combine the unsweetened and sweetened coconut in a large bowl, toss together, breaking up any clumps with your fingertips. Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.
- Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1-inch apart. Form the cookies into loose haystacks or mounds, moistening your hands with water as necessary to prevent sticking (yes, this actually helps since the "batter" is pretty loose).
- Bake at 350° F for 15 minutes or until the cookies are light golden brown, rotating the baking sheets halfway through. Cool cookies on the baking sheets until slightly set, about 2 minutes. Remove to a wire rack with a wide metal spatula.
- While cookies are cooling, melt chocolate in a double boiler or makeshift double boiler (see tips for melting chocolate). Dip the bottoms of the cookies in the chocolate and place on a cookie sheet lined with wax paper or parchment paper. Place cookies in fridge for chocolate to set.