Introduction

Coconut macaroons are sweet, chewy, and delightfully simple treats perfect for any occasion. Made with shredded coconut and a hint of vanilla and almond, these cookies are easy to whip up and can be dressed up with a chocolate dip for extra indulgence.

A stack of round, dome-shaped coconut macaroons sits on a white plate with a delicate red edge. Each macaroon is light golden with a rough, shredded coconut texture, and the bottom half is dipped in smooth, dark chocolate, adding a shiny contrast. Some macaroons also have thin chocolate drizzles on top, giving extra detail and richness. The treats are piled high, and the background shows a soft, blue cloth on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites, at room temperature
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
4 and 3/4 cups (385g) chopped sweetened shredded coconut (a little less than one 14-ounce package, see note)
Optional: two 4-ounce semi-sweet chocolate bars (226g), finely chopped

Instructions

Step 1: If possible, pulse the shredded coconut in a food processor a few times to break it into finer pieces. This helps create a tighter, more compact macaroon that holds its shape. Measure 4 and 3/4 cups after pulsing. If you don’t have a food processor, roughly chop the coconut on a large cutting board.
Step 2: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone mats. Set aside.
Step 3: In a large bowl, use a handheld or stand mixer with a whisk attachment to beat the egg whites, sugar, vanilla extract, and almond extract on medium-high speed until foamy and the sugar is mostly dissolved—about 1 minute. Be careful not to overbeat.
Step 4: Gently fold the chopped coconut into the egg white mixture until evenly moistened.
Step 5: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons (around 30g) of the mixture for each macaroon. Place them on the prepared baking sheets at least 2 inches apart. For smaller cookies, use 1 tablespoon (18–20g) per macaroon.
Step 6: Bake for about 20 minutes, or until edges and tops turn lightly browned. Rotate the pans halfway through baking to ensure even cooking.
Step 7: Let the macaroons cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely. Use a thin spatula if the bottoms are sticky to help release them.
Step 8 (Optional): Melt the chopped chocolate in a double boiler or microwave in 20-second bursts, stirring until smooth. Dip each cooled macaroon into the chocolate and place back on the baking sheet. Allow the chocolate to set in the refrigerator or at room temperature.

Tips & Variations

For extra flavor, try adding a pinch of salt to balance the sweetness.
If you prefer a nut-free option, omit the almond extract and use only vanilla.
Use a cookie scoop for even-sized macaroons that bake evenly.
Try dipping macaroons in dark chocolate for a richer contrast to the sweet coconut.

Storage

Store coconut macaroons in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to 1 week. If dipped in chocolate, refrigeration helps the chocolate set and maintain firmness. Reheat briefly in a warm oven if you prefer them slightly warmed before serving.

How to Serve

The image shows a close-up of a small, dome-shaped dessert with two visible layers. The bottom layer is dark, glossy, and smooth melted chocolate that slightly pools around the base. The top layer is a rough-textured, off-white shredded coconut mound that has a soft and fluffy appearance. The dessert sits directly on a light tan surface, and there are blurred similar desserts in the background. The overall look is clean and simple with a focus on the contrast between the dark chocolate and white coconut. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded sweetened coconut?

Fresh coconut is much wetter and will change the texture of the macaroons. It’s best to use sweetened shredded coconut for the classic chewy texture.

Can I make these macaroons gluten-free?

Yes, coconut macaroons are naturally gluten-free as long as you use gluten-free shredded coconut and ensure your other ingredients are gluten-free as well.