Easy Coconut Macaroons Recipe (2024)

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by Marcie //April 18, 2023 (updated 2/14/24)

This easy Coconut Macaroons recipe is perfect for coconut lovers! These cookies are irresistibly soft and chewy with no condensed milk, and they may be dipped in chocolate to take them over the top. They’re dairy and gluten-free and are ready in about 30 minutes!

I love coconut, and am a firm believer that it makes almost everything better.

Coconut adds lovely texture and flavor in my coconut overnight oats and coconut oil brownies.

It also makes a wonderful coating for chocolate truffles and it adds a pleasant surprise in my double chocolate zucchini bread.

These Coconut Macaroons are one of the best ways to enjoy coconut. They’re addictively soft and chewy, and are reminiscent of Mounds bars when they’re dipped in chocolate.

Of course they’re better than the candy bar because the texture is incredible and homemade is always best.

These cookies are sheer coconut bliss!

Why you’ll love this recipe:

• This coconut macaroon recipe is so easy to make and comes together with just a few ingredients in just one pot.
• They’re addictively chewy with a soft center, and are delicious plain or dipped in chocolate.
• The cookies are dairy and gluten-free, and easily customized with ingredients you have on hand.

Macaroons ingredients

There are many different ways to make this recipe, but I’ve chosen to make these coconut macaroons without condensed milk to control the sugar and make them dairy-free.

They include just 6 ingredients, with chocolate being an optional ingredient. I highly recommend trying chocolate dipped coconut macaroons — they taste just like a Mounds bar!

Ingredient notes

• Coconut. I used organic unsweetened shredded coconut for this macaroons cookie recipe. I prefer it over sweetened flaked coconut because it allows me to control the sugar in the cookies and it doesn’t contain preservatives. If you prefer to use sweetened flaked coconut, decrease the amount of sugar to about 3/4 cup.
• Almond flour. I watch my gluten intake, so I’ve used a bit of almond flour to act as a binder in these gluten-free coconut macaroons. The almond flour may be substituted with gluten-free 1 to 1 flour or all purpose flour.
• Egg whites. You’ll need (4) large egg whites in this recipe, which give the cookies a nice light texture and binds them together as well.
• Sugar. There is 1 cup of granulated sugar in this recipe as the coconut is unsweetened and there is no sweetened condensed milk. If you use sweetened coconut, be sure to cut the sugar down to about 3/4 cup.
• Vanilla. The vanilla gives the cookies great flavor. It may be omitted or substituted with your favorite extract.
• Salt. A pinch of salt is essential to balancing out the sweetness in the cookies.
• Chocolate (optional). If you love the chocolate and coconut combination (think Mounds bars!), I highly recommend making chocolate dipped coconut macaroons. Dark chocolate chips are my favorite, but use what you have on hand.

How to make this coconut macaroon recipe

There are so many ways to make coconut macaroons. Some include sweetened condensed milk, and some require the egg whites to be beaten until thick like meringue.

This recipe comes together on the stove top in just one pot, and you’ll be amazed that they come out perfectly soft on the inside and chewy on the outside with even less effort.

Pro tip: Use a 1 1/2″ cookie scoop to portion the dough and press it into the side of the pan to make the cookies nice and compact.

See the recipe card below for full instructions.

1. Place the egg whites in a large sauce pan along with the granulated sugar. Cook over low heat, stirring occasionally, until the sugar has melted and the egg white mixture is lukewarm to the touch, about 2-3 minutes.
2. Stir in the coconut, almond flour and salt, and cook over medium heat, stirring constantly, until the mixture pulls away from the sides of the pan. Remove from heat and stir in the vanilla extract.
3. Use a 1 1/2″ cookie scoop to scoop the dough out and place on a parchment lined baking sheet about 2″ apart.
4. Bake for 12-15 minutes until lightly golden brown and cool on a wire rack.
5. Melt the chocolate in a heat proof bowl in the microwave for 1 minute, stir, then heat in 30 second intervals, stirring after each until melted and smooth.Dip the bottom of the macaroons in the chocolate, and gently shake off the excess.
6. Place the cookies on the parchment lined baking sheet, then give them a little twist and set them down to even out the chocolate on the bottom. Allow the cookies to set at room temperature or speed things up by placing them in the fridge.

FAQs

Recipe variations

There are so many ways to change up this macaroons recipe so that they’re new and exciting every single time.

• Substitute the vanilla extract with almond extract for a delicious almond flavor. Hazelnut, peppermint and lemon extracts are all great ideas as well.
• Add citrus zest such as orange, key lime, lemon, etc. for bright, citrus flavor.
• Instead of making chocolate dipped coconut macaroons, add about 1/3 cup of mini chocolate chips to the batter before baking.

Recipe notes

• Pro tip: Use a 1 1/2″ cookie scoop to portion the dough and press it into the side of the pan to make the cookies nice and compact.
• I don’t recommend using sweetened flaked coconut for this recipe as the cookies would be far too sweet. If that’s all you have, reduce the amount of sugar to about 3/4 cup.
• Store the cookies in an air tight container at room temperature for up to 5 days or the refrigerator for up to 2 weeks.

More cookie recipes you’ll love:

• Almond flour cookies by The Big Man’s World
• Carrot oatmeal cookies
• Chocolate dipped almond horn cookies
• Greek butter cookies
• Flourless peanut butter cookies
• Key lime cookies
• No-bake chocolate peanut butter oatmeal cookies
• Salted chocolate chip cookies

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

**This recipe was originally published in May 2019. The photos have been updated and the text has been modified to include more recipe information.

posted in: Christmas, Cookies, Dairy-Free, Easter, Easter Recipes, Freezer Friendly, Gluten-Free, Holiday Recipes, Low FODMAP, Recipes, Sweets, Valentine's Day // 4 comments