Coconut Macaroons

Coconut Macaroons are sweet and chewy, made from coconut flakes, sweetened condensed milk, almond and vanilla flavor, and incredibly EASY to make!

Coconut Macaroons are among our favorite dessert classics including Vanilla Pound Cake, and Easy Chocolate Cake!

Coconut Macaroons

Coconut Macaroons are one of my all-time favorite cookies, made from sweetened shredded coconut, condensed milk, flour, and both almond and vanilla extract. They’re soft and moist, with chewy coconut pieces in the texture. This is a great recipe to make any time of the year, during the spring or to give out as gifts around the holidays.

You can eat these macaroons as-is, or dip them in chocolate. This coconut macaroon recipe is only three easy steps, and made without egg whites. You can use plain coconut to bring the sweetness down in these cookies, or use unsweetened condensed milk.


These get confused a lot because the spelling is so similar and they share some common ingredients. But they are very different in taste, texture, and how you bake them in general.

Macarons are typically made out of ingredients like almond paste and egg whites, with a light airy texture and chewy crispy outer shell sandwiched around a creamy center made of ganache or frosting. You can find macarons in many different flavors and colors, and they’re tricky desserts to make.

Macaroons are primarily based on coconut, and much easier to bake. They’re dense and chewy, and often dipped in chocolate. It has some similar ingredients, but these are very different cookies in the end. You can find macaroon recipes that call for ingredients like a meringue made of egg whites, or no flour in the recipe. The ingredients can vary depending on where you are.

Sweetened Coconut Macaroons on sheet tray


Macaroons are supposed to spread a little bit when they’re baking, but not by a lot. If your macaroons are spreading too much, they may not be cold enough. I like to start by making a small batch of 2-3 macaroons, to make sure they’re ready to bake.

If they spread too much, return the macaroons to the refrigerator for another 20 minutes. Once the batter has a chance to get cold, the macaroons shouldn’t spread in the oven when baking.

Also make sure you’re not over-mixing, which may cause the coconut macaroons recipe to spread. Next time you make these, make sure you’re measuring your flour correctly, as too much or too little can cause the macaroons to spread.


Coconut macaroons can be stored in an airtight container on the counter for 3-4 days, or several weeks in the refrigerator. Any longer than that, and I would recommend freezing this coconut macaroons recipe.


  • Semi-sweet chocolate chips
  • Sprinkles
  • Almonds
  • White chocolate or dark chocolate drizzle
  • Dried cranberries
  • Butterscotch chips


Coconut macaroons are perfect for making ahead and freezing. In an airtight container, layer the macaroons between pieces of parchment paper. When you’re ready, defrost on the counter before serving. These macaroons will last in the refrigerator for 3-4 months.



  • Coconut will burn easily once it reaches a certain point. Make sure you check the coconut macaroons recipe after 15 minutes. They should just be golden brown.
  • Use an ice cream scoop to scoop the coconut mixture. This will ensure that all of the cookies are the same size and that they have that PERFECT rounded top and filled out look. This exact look in the picture is a combination very cold batter and scooping the batter with an ice cream scoop against my bowl with some pressure then pressing against the cookie sheet when releasing.
  • Use extra coconut to make these macaroons less dense.
  • If you want to dip these coconut macaroons in chocolate, use 8 oz of chocolate melting discs. Melt for 30 second increments in a microwave-safe bowl, or in a saucepan over low heat, until smooth. Dip the bottom of the cookies, then lay on a piece of parchment paper and refrigerate to harden.
  • Wrap these in plastic with ribbons for a decorative and easy gift to hand out during the holidays.
  • This recipe is egg free, make it gluten free by using gluten free all purpose cup for cup flour. Be careful, not all macaroon recipes are egg free!
  • If your coconut macaroons consistently burn on the bottom when they bake, use an oven-safe thermometer to make sure your oven is baking true to temperature.

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Coconut Macaroons
5 from 12 votes

Coconut Macarons

Coconut Macaroons are sweet and chewy, made from coconut flakes, sweetened condensed milk, almond and vanilla flavor, and incredibly EASY to make!

Course Dessert
Cuisine Italian
Keyword coconut macarons
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Calories 207 kcal
Author Sabrina Snyder


  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup flour
  • 5 1/2 cups sweetened coconut flakes 14 ounce bag
  • 1/4 teaspoon kosher salt


  1. Mix the extracts in with the condensed milk before adding in the flour, coconut flakes and salt and mixing well.
  2. Refrigerate for one hour before using ice cream scoop to scoop 18 macaroons onto parchment paper and baking in a 350 degree preheated oven for 15 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Coconut Macarons
Amount Per Serving
Calories 207 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Cholesterol 7mg2%
Sodium 134mg6%
Potassium 180mg5%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 60IU1%
Vitamin C 0.6mg1%
Calcium 66mg7%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Chewy Coconut Macaroons

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. I’ve not tested it using almond flour but usually you can use it as a substitute though there isn’t really a standard conversion for it. Almond flour adds more moisture so you can need to tweak the amount used. You also may need to add some eggs or egg whites to help with the binding factor. If you decide to play around with it, I’d love to know what ends up working for you. Good luck!

  1. Thank you for the clear and simple instructions. Is there a low sugar alternative? Can I use stevia instead of sugar?

    1. I haven’t tested it with any alternatives so I’m not sure what would work. If you decide to try, I’d love to know what worked for you. Thanks!

  2. Ok, I am picky. My cookbooks are packed do I rely on the internet. When I see a recipe where it calls for 3 teaspoons and not 1 tablespoon I slide right by it. If it requires me to read their stories, when I don’t have the time, I exit out. You have the feature to go straight to the recipe. Your recipe was concise. Your photos were sharp. My results were just as nice as yours. The cookies were generous in size. I got 20, and could have gone a bit smaller too. My oven runs a bit cool. I cooked 3 minutes longer. Complaint? It is 3:30pm and I made coffee to go with one cookie. Now, will I sleep tonight? I guess that I am to blame. I had fresh Kona coffee and decided no better time to try it. Thank you.

  3. I found 2 types of sweetened coconut. There’s a thicker shredded coconut and a finer grate type. Which one did you use for this recipe, the fine coconut flakes or the shredded coconut (the thicker looking flakes)?

    1. The thicker standard variety, the thinner kind wouldn’t add enough structure to hold up the cookie.

    1. These are foolproof! I suck at baking and these turned out so good. Even added orange zest to some and dipped the bottoms in chocolate

  4. I made these today for my mom who looooooves coconut. I followed the recipe exactly, and they turned out delicious. So quick and so easy. Be sure to keep “dough” in the refrigerator. Mine didn’t spread at all and looked perfect!

  5. I love coconut macaroons especially the soft ones! I have my own recipe but I’ll try to follow yours and see any difference to it.

  6. These coconut macaroons literally look like they came right out of a professional bakery! I am going to try this recipe as I LOVE coconut!

  7. This is one of the best dessert snacks ever! I love their texture and the coconut taste. Thanks for the great recipe!

  8. My father came up with a slightly different but similar idea last year and they were delicious! I can’t wait to try yours too.

  9. My daughter has been obsessed with macaroons ever since we went to Paris last summer. Traditional ones look too complicated for me to attempt, but I think I could definitely make these without any issue. Looks so nom!

  10. Those look amazing! I love coconut anything, but when that anything is macaroons, I’m sold! I can’t wait to make these.