Perfect Coconut Macaroons

Perfect Coconut Macaroons

57 Reviews 13 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 20 m
Recipe by  circoit

“After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.”

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Adjust Servings

Original recipe yields 18 macaroons



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  4. Beat egg whites in a bowl until soft peaks form.
  5. Fold coconut mixture into egg whites until just combined.
  6. Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  7. Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  8. Line baking sheet with new piece of parchment paper.
  9. Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  10. Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

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Reviews (57)

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Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual. So I tried my hand at this recipe. It was pretty simple to whip together, easier than making chocolate chip cookies (and healthier). I don't think I'll ever need to resort to using condensed milk, this IS the perfect coconut macaroon recipe.



I had very high hopes for this recipe... I did the first batch as directed 350 for 15 min. but they didn't seem 'right'.. so I decreased the heat to 325 and upped the time to 22 min. Those were much better. I used tablespoons , as I am not sure what golf ball sized meant. I pulsed the coconut in the food processor for 30 sec as directed, but in future batches, I think I will leave the coconut shaggier for a lighter, slightly dense macaroon. or at least only pulse half of the coconut. I did like the half vanilla half almond flavoring. Overall, will make again, but with the changes as mentioned.



These were divine! They turned out exactly as I hoped they would. They seemed just like a macaroon from a bakery. Wonderful texture and just the right amount of sweetness. The ratio of ingredients works perfectly. I find this kind of macaroon to be so much better than the kind made with sweetened condensed milk. I prefer larger shreds of coconut, so I skipped the step with the food processor. Instead I mixed all of the ingredients (minus the egg whites and extracts) in the mixer on low speed until well combined. After moving that mixture to a large bowl, I beat the eggs whites and then beat in the extracts. I omitted the almond extract this time, but I may add it back in next time. Thank you for such a wonderful and easy recipe!

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Amount Per Serving (18 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 23.2 g
  • 7%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet



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Coconut Macaroons III


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Vegan Coconut Macaroons