Coconut Macaroons

Coconut Macaroons


"So easy to make, and so versatile - you'll want to try all the variations included with this recipe!"

Ingredients 27 m {{adjustedServings}} servings 76 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Tips & Tricks
Coconut Milk Rice Pudding

Watch Chef John put a few tasty twists on classic rice pudding.

Coconut Poke Cake

See how to make this moist coconut cake.


  • Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.
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Reviews 173

  1. 212 Ratings


These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, I baked them on sheets lined with parchment paper instead of foil. This eliminated the need to grease the foil, and preserved the gluten-free nature of the recipe (my sister has celiac disease, & Pam for Baking contains flour, so that wasn't an option.) I was able to reuse the parchment sheets for each batch; the cookies slid right off the paper & cleanup was a cinch.


I use unsweetened coconut when making these and they turn out great. I often omit the egg also. One time I just forgot it, and they turned out better. I also use a small scoop to form them and then press slightly with the bottom of the cookie scoop once they are dropped onto the pan. I use Pam on the foil or more often parchment and haven't had a problem with sticking when I take them off immediately. It's a nice touch to place a piece of sliced almond on top after baking, or to dip the tops in a little melted dark chocolate. I've served these at my daughter's weddings. I recently changed my rating of these from a 4 to a 5 because I continue to make them after 4 years, and they are always a hit.


I made a test batch because of all the varying reviews, but I needn't have worried. Soooo easy to make, even with a toddler at my heels. I pretty much followed the recommendations of the other reviewers..I whipped the egg white till it formed soft peaks, used unsweetened coconut - I think it would have been too sweet otherwise. I added the almond extract to the condensed milk and mixed it together before adding the other ingredients (I only used 1 tsp). I formed little balls with the mixture, pressing them down slightly, then put them on greased tin foil. After about 15 min. at 325 they started to get brown on the bottom, and I removed them immediately from pan. They came out perfectly and didn't spread at all. I will definately be making a big batch of these for the holidays!