Coconut Macaroons-chewy on the inside and slightly crisp on the outside, these macaroons are perfection! They are bursting with coconut flavor and SO good dipped in chocolate. Bonus, they are gluten-free too!
Coconut Macaroons
If you like coconut, you are in for a real treat! These Coconut Macaroons are the ultimate coconut dessert, a true classic! We love making these coconut cookies for Passover, Easter, Christmas…really anytime of the year.
The macaroons are soft and chewy on the inside and slightly crisp on the outside, just like a macaroon should be! They are good on their own, but I recommend adding a chocolate to the mix! Give them a little dunk in chocolate and a sweet drizzle and you will be in macaroon heaven!
What is the difference between Macarons and Macaroons?
Macarons and Macaroons are very different treats! Yes, they are spelled almost the same, but that is the only thing they have in common.
- MACARON: this is a meringue-based cookie. They’re small, round, and come in different colors with a ganache or buttercream frosting. Macarons are pretty difficult to make and require lots of patience! It’s pronounced mack-ah-ROHN, rhyming with prawn.
- MACAROON: this is what we’re making today! It’s a coconut-based cookie that comes together in just a couple minutes. Anyone can make tasty macaroons! This one is pronounces mack-a-ROON, rhyming with spoon.
Gluten-Free Cookies
One of the many perks of these yummy coconut macaroons is that they’re gluten-free. No fancy substitutions needed, that’s just the way they’re made! So if you know someone who’s avoiding gluten, this is the recipe for them. And BONUS if they love coconut! They are also the perfect treat for Passover because their is no flour involved.
Coconut Macaroon Ingredients
For such a tasty treat, this is a surprisingly short ingredient list! It’s also mostly pantry staples. I love it when that happens!
- Sweetened condensed milk
- One egg white
- Vanilla extract
- Salt
- Sweetened coconut flakes
- Chocolate for dipping (use the highest quality chocolate you can–it makes a difference! We LOVE dark chocolate or semi-sweet chocolate with these macaroons)
How to Make Coconut Macaroons
These cookies are super easy to make! The dough is gooey, and not like your typical cookie dough though. Just a heads up:)
- Get all prepped by preheating your oven (325 degrees F) and lining two baking sheets with a Silpat baking mat or parchment paper.
- I like to use a large mixing bowl because this dough is so sticky, I don’t want it spilling over! Combine the sweetened condensed milk, egg white, vanilla, and salt and give it a good mix. Add the coconut in last.
- Start scooping out dough! You’ll want each macaroon to have about 2 tablespoons of dough, and give them 2 inches in between one another on the pan.
- Use your hands to form them into mounds with a peak at the top. This is sticky, sticky business. You may need to wash or rinse your hands in between forming cookies!
- Bake the macaroons until they turn a golden brown. I love the smell of toasted coconut, so these are like heaven in my oven!
- Let the cookies cool until they’re firm and set on the baking sheet. This will only take about 5 minutes, and then you can move them onto a cooling rack.
- Now the chocolate! Melt the chocolate chunks or chips in a microwave safe bowl, stirring every 20 seconds until it’s smooth and melted. You could also do this using a double broiler on the stove.
- Use a large sheet of parchment paper to keep things from sticking. Dip the macaroons into the chocolate until just the bottoms are covered, then set them onto the parchment paper to dry.
- If you have extra chocolate, drizzle it over the tops of the cookies!
- Once the chocolate is set up, enjoy your delicious Coconut Macaroons!
How to Store
Place coconut macaroons in an air tight container and store on the counter for up to one week. You can also freeze the cookies in a freezer container for up to 3 months.
More Coconut Cookie Recipes
- Salted Caramel Toffee Coconut Macaroons
- Coconut Lime Macaroons
- Coconut Macaroon Nutella Nests
- Chewy Coconut Oatmeal Cookies
Coconut Macaroons Dipped in Chocolate
Ingredients
- 2/3 cup sweetened condensed milk
- 1 large egg white
- 1 ½ teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 ½ cups sweetened coconut flakes
- 12 ounces chopped chocolate, for dipping cookies
Instructions
- Preheat the oven to 325°F. Line two baking sheets with parchment paper or a Silpat mat.
- In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
- With a spoon, scoop up about 2 Tablespoons of the dough and place the dough balls on the baking sheets-about 2 inches apart. Form the cookies into mounds that have a peak at the top. Use your hands-squeeze the dough together and create a point at the top. Your hands will get sticky-you may need to wash them in between forming cookies.
- Bake cookies one sheet at a time for 15 to 20 minutes. The cookies will turn golden brown and will set up. You want the coconut to be toasted on the top and bottom.
- Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack.
- Melt chocolate in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. You can also use a double broiler on the stove to melt the chocolate.
- Lay out a large piece of parchment paper. Dip the cookies into the chocolate-just so the bottoms are covered in chocolates. Set dipped cookies on the paper to dry. Dip all of the cookies. If you have extra chocolate drizzle the tops with chocolate, if desired.
- Let the cookies sit until the chocolate is set. Enjoy!
Nutrition
Have you tried this recipe?
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Photos by Molly
Just stumbled upon your blog- you’ve got some great posts! Happy Valentine’s day to you two!
These cookies really do look fabulous! You did a great job on TV today. You’re a natural!
Coconut macaroons dipped in chocolate are my FAVORITE treats in college. Soo good. Josh has good taste. The next time we all see each other again, Josh should bring some! 🙂
And congratulations on the feature on TPW. That is so cool. Your pic there is so cute. Can’t wait for the clip from today’s show.
These sound sooooo amazing!
These looks amazing–they ARE a perfect Valentine’s Day gift! One of my favorite treats!
These look superb! Josh can make these for us anytime.
How exciting to be on television as well as have a husband who loves to bake and cook!!!
Josh, you did a fantastic job on these macaroons. Send a few my way, OK?
Maria, you look cute as ever in the news clip. Congrats on a job well done!
I really like this cookie and had made it once with not so much luck. They stuck to the pan. So I will have to try your way. Great job Josh!
Also I can’t wait to see your cooking clip, I’m in VA so I will miss you.
I also read PW ‘s blog and loved your interview. These cookies look delicious! My husband also helps in the kitchen. He comes to my rescue a lot since he has 20 plus years experience in catering!!!!
You’re lucky to have him!
Oh, these look sinfully delicious!
Beautiful! Nice to have a cookie-baking hubby. Mine is an egg-man. He is in charge of all poaching and omelets. 🙂
These look delicious. You make the best cookies. I hope you are having a wonderful day. Blessings…Mary
What a great husband, these look SO good!!
Josh is a great baker..sweet!! They look tasty and very festive in that heart shaped dish!
Wow, those macaroons are beauties! Josh did a terrific job!
I just love macaroons. They’re my favorite and a double treat with chocolate.
When I was a kid…Dunkin Donuts made chocolate chip macaroons and they were my favorite. These look so similar!
Darn…I missed you on GTU.
These look very more-ish and I love the heart shaped dish.
very beautiful ! these look delicious and glamour!!
pretty! The last time I made macaroon they were raw on top and burnt on the bottom. Granted that was manyyears ago and it wasn’t my oven. Maybe I shoukd give it another shot.
Happy Valentine’s Day!
Beautiful! They look delicious. A friend of mine taught me to pack the macaroon mixture into a shot glass, then slide it out onto a baking sheet. Just use your fingers to form it into a pyramid shape. It makes them look very professional.
Yum! These look great… Maybe I can borrow Josh so he can give my hubby a few kitchen tips! He’s learning gradually, but I’m usually on my own in the kitchen.
Mmmm, what fabulous treats! Can’t wait to see you video!!
These are one of my favorite cookies!
those look really good! Macaroons are one of my go to recipes: and people are always so impressed.
And I totally agree with you on choosing bittersweet chocolate to offset the sweetness of the milk and coconut.
These are my absolute favorite cookie ever. No joke. I bought coconut months ago and still haven’t made them. Sigh.
I’ve been looking through your posts for about 30 minutes, devouring every entry! I stumbled on this post and thought this recipe would be perfect for my dad’s birthday next week – he loves coconut and dark chocolate. Thanks for the inspiration! 🙂
Emily-thanks so much for browsing our blog! I hope you enjoy the recipes.
a perfect macaroon recipe, Maria! I’ve been searching for a killer recipe for them and I love your version dipped in chocolate. 🙂 Macaroons are one of my favorite cookies ever!
Can u use chocolate chips for dipping
Yes, you can use melted chocolate chips.
So, so yummy! Tastes just like a Mounds bar. Thank you!
So, so yummy! Tastes just like a Mounds bar. Mine weren’t as pretty as yours but my family didn’t mind. Thank you!
You are welcome! Glad they were a hit with the family!
I just made these. They are really easy, quick and delicious. I used unsweetened coconut flakes and for me that was just the right amount of sweetness. Any sweeter and it would have been too much. Thanks for the lovely recipe.
Glad you loved the cookies!
I recently went gluten free and am on the hunt for yummy GF baked goods. These turned out really well and were incredibly easy. I tried one right out of the oven (without the chocolate dip) and it was delicious. Chewy but crispy on the outside. I wish I could post a picture because they really do look great with the little pyramid shape and toasty brown on the top/bottom. I’m excited to try one of the chocolate dipped ones tomorrow with coffee 🙂
Any reason why the chocolate isnt tempered?
I just made these. Absolutely delicious! The chocolate didn’t melt smoothly enough in the microwave so I added a small amount of ice coffee and cold milk, then beat it until the right consistency. I used a knife to ice the bottoms of the set cookies. I’m supposed to save these for company. I don’t think they’ll last!