Coconut Macaroons

By Maria Lichty

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Quick Summary

Coconut Macaroons-chewy on the inside and slightly crisp on the outside, this macaroon recipe is perfection! The cookies are bursting with coconut flavor and SO good dipped in chocolate. Bonus, they are gluten-free too!

stack of Coconut Macaroons dipped in chocolate.

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!

You are going to love these classic cookies!

Coconut Macaroons on baking sheet with parchment paper.

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 macaroons dipped in chocolate and drizzled with chocolate.


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– look for sweetened condensed milk in the baking aisle. It has a thick, rich, and creamy texture and is very sweet. It is NOT the same as evaporated milk.
  • Egg white– you don’t need the yolk for this cookie recipe.
  • Vanilla extract– I always use pure vanilla extract.
  • Salt– to enhance the flavors.
  • Coconut flakes– I use sweetened shredded coconut.
  • Chocolate– I like to dip the macaroons in chocolate, but you can enjoy them plain. 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 cookies 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!

How to Store

Place cooled coconut macaroons in an air tight container and store on the counter for up to 4 days. They will keep in the refrigerator for up to 2 weeks.

You can also freeze the cookies in a freezer container for up to 3 months. In an airtight container, layer the macaroons between pieces of parchment paper so they don’t stick together. Thaw on the counter before serving.

Coconut Macaroons dipped in chocolate on baking sheet with parchment paper.


Why are my coconut macaroons dry?

Make sure you use fresh coconut and don’t over-bake the macaroons. Every oven is different so if it is your first time baking them, I recommend checking at 15 minutes to be safe.

Are coconut macaroons gluten-free?

Yes, they are a flourless cookie. If you are dipping them in chocolate, make sure you use a gluten-free chocolate.

Why did my coconut macaroons spread?

Macaroons will spread a little when baking, but not a lot. If your macaroons are spreading too much, the coconut mixture might be too warm. You can try chilling the mixture for 20-30 minutes before baking. Also, make sure you don’t add too much sweetened condensed milk.

Find all of my cookie recipes HERE!

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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!
4.50 from 58 votes


  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3 1/2 cups sweetened coconut flakes
  • 12 ounces chopped chocolate, for dipping cookies


  • 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!


Calories: 223kcal, Carbohydrates: 25g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 5mg, Sodium: 82mg, Potassium: 212mg, Fiber: 3g, Sugar: 19g, Vitamin A: 40IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg
Keywords coconut, cookies

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. WOW! Wouldn’t these be the best Valentine’s Day gift for someone!! Just beautiful. Love that Josh made them (what a man). Who doesn’t like coconut?

  2. I found you by way of the Tasty Kitchen, and I’m so glad I did! Looking forward to following along with your culinary adventures. (P.S. Isn’t it wonderful to have a husband who enjoys spending time with you in the kitchen?)

  3. I saw your feature on Tasty Kitchen – congratulations!!! You guys are such a cute couple, and it’s sweet how you truly are a team 🙂 I love Josh’s touch of drizzling the macaroons with chocolate – they look fantastic!

  4. Hmmm…what on earth would it take for my hubby to make something like this?!?!? I have no clue, but he is cooking dinner for me this weekend and I am scared. All he can make are egg whites and turkey burgers. It will be blog worthy, I’m sure!

  5. Can’t wait to watch you this morning!

    This type of “macaroon” reminds me of my precious Grandmother (she passed away in September 2008). She could eat an entire box and LOVED every bite!

  6. These look so good! I really love coconut and these would also be a great Valentine cooke for my Dad. He loves it too. Hope your show goes well! You’ll do great!

  7. Great job, Josh! I adore coconut macaroons and these ones look particularly good. Good luck on the cooking segment today, Maria. You’ll be great!

  8. I absolutely LOVE macaroons! I will have to make these this weekend. Yum! Good luck this morning–you’ll do fabulously!

  9. Josh, it sounds as though you and Adam (who is the other half of The Bite Me Kitchen) have a lot in common – these are his favorite cookies!! It’s such fun being a part of a couple that shares a passion for cooking! You two are so cute 😉

  10. These are so beautiful! I tried to make macaroons the other day and they were good, but looked so ugly. I’m quite impressed.

  11. most impressive, josh! and maria, you clearly had the most difficult job–eating such a treat was a struggle, i’m sure. 🙂

  12. My better half is a Josh too, although I don’t think mine enjoys the kitchen as much as your Josh does! These look so delicious. Perfect for Valentine’s Day, I love coconut.

  13. Wow! Coconut Macaroons are my FAVORITE! And your husband made them? That’s fantastic! It makes me happy the two of you spend time in the kitchen together – how fun!

    Thanks for the recipe! I’m definitely going to try this one…and soon!

  14. One of my favorite cookies, and dipped in chocolate – – – too perfect! Love to see you where ever you show up (which is every where). Congratulations.

  15. Good job, Josh! I love the chocolate drizzles on these. It makes them look like zebra macaroons.

    I hope the show went well, Maria!

  16. Can I just say I totally saw that article and jumped around my room…I felt like I was kind-of famous. By association. Just for “knowing” you guys. Seriously, it was great. You two are adorable 😀

    These look DE-licious. I haven’t quite tried to conquer macaroons yet but they are on my list!

  17. Look look gorgeous! Very impressed that Josh made these all by himself! Great write up on PW!!

  18. Great article on PW – how cool that you and Josh were featured! These macaroons look wonderful and kudos to Josh for making them. My husband makes chocolate chip cookies but that’s about all the baking he can handle 🙂

  19. OMG!! You are famous, I so want to hear your radio show! Josh is such a champ with these coconut macaroons. Agreed, you have to use the best chocolate you can get your hands on. I too am a fan of Scharffen Berger. Love coconut.
    Looks like we both whipped out the heart bowls for Valentines day! xo

  20. 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.

  21. 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!

  22. 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.

  23. 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!!!!

  24. Beautiful! Nice to have a cookie-baking hubby. Mine is an egg-man. He is in charge of all poaching and omelets. 🙂

  25. 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.

  26. 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!

  27. 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.

  28. 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.

  29. 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.

  30. These are my absolute favorite cookie ever. No joke. I bought coconut months ago and still haven’t made them. Sigh.

  31. 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! 🙂

  32. 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!

  33. So, so yummy! Tastes just like a Mounds bar. Mine weren’t as pretty as yours but my family didn’t mind. Thank you!

  34. 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.

  35. 5 stars
    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 🙂

  36. 5 stars
    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!

    1. No, just place them on parchment paper or wax paper and let them sit until the chocolate sets up.

  37. 5 stars
    OMG!!! HEAVENLY!!! Followed recipe as written. What a hit! Definitely going to put this in my “keeper” file. Thanks for sharing.

  38. This recipe comes at the exact time I need it. I decided today to make macaroons and up pops the most perfect one. Thanks so much. I can’t wait to get baking today.

  39. 5 stars
    Well, it’s another winner from TP&TP!
    My husband was still chewing and professing these the BEST he’s ever had! The only faux pax I made was dumping in the whole can of scm, instead of the measured amount, but I figured out pretty quick that I could just double everything else, and doubling this recipe will never be a bad idea!
    Also, I have dear family in Ogden, Utah, just north of you!

    1. I am so glad you loved the recipe! Thanks for letting us know. How fun that you have family so close. Come visit:)

  40. i’m wondering if the coconut is packed tight in the measuring cup or just poured in as flaked out of the bag, and also since the sweetened condensed milk is sweet, would unsweetened coconut work as well, since we’re not big sugar eaters. thanks so much.

  41. 5 stars
    Made these last year and they were such a hit. I have been asked to bake these this year. I bake every year and give out goodie boxes and this is a must have. Thank you for sharing.❤️

  42. As a general comment, and I will be making these tonight, because I know they will be great, your recipes are the BOMB ALWAYS! I love to cook from scratch but no time to figure it all out much of the time and I found your website and each recipe is always. always, always a hit – you are amazing and I am grateful to find a place where I can go to make something from scratch that I know without a doubt it will be delicious and I always tell everyone that has had anything I make from your site, where I got it from and give them the website to look at all of the amazing things you have – THANK YOU!!!:)