Coconut Macaroons.

Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties!

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

Welcome to Day 5 of Sally’s Cookie Palooza! Confession: I took yesterday off from posting to autograph/address all 100 book plates for the winners of this giveaway. Great news! More Sally’s Baking Addiction cookbook giveaways ahead.

Sally's Christmas Cookie Palooza

But first… coconut macaroons! I have a HUGE spot in my heart (stomach?) for coconut macaroons. My mom used to make them on a Christmas cookie platter every year along with her gingersnap cookies, these irresistible treats, and pecan tassies. Sometimes we’d throw some Godiva chocolates on the platter too. Totally divine.

Coconut macaroons are actually quite simple to make at home. When done right, they can taste like the irresistible coconut center of an Almond Joy or Mounds bar. When done wrong, they’re dry, crispy, and falling apart. My coconut macaroons are none of the sort! They’re sweet, moist, and chewy on the inside with a delightfully crisp exterior.

And guess what? I have four different coconut macaroon varieties to share with you today. That’s right, four recipes in one.

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

All four varieties I’m sharing with you today start the same. You will need 4 and 3/4 cups of sweetened shredded coconut, which is a little less than a standard 14 oz package. Make sure you measure your coconut accurately. Any more than 4 and 3/4 cups and you’ll end up with dry, flimsy macaroons that will fall apart in your hands.

The other ingredients you’ll need are: egg whites, vanilla extract, and sugar.

A few helpful tips:

  • Beat your egg whites, sugar, and vanilla with a mixer before adding the coconut. I’ve found that beating them with a mixer, as opposed to whisking by hand, makes a moister macaroon. This is because you’re creating fluffy volume by beating, which can only be a good thing when mixing with coconut.
  • Make sure there is no remnants of egg yolk whatsoever. Just egg whites.
  • Do not overbake. Only a precise 20 minutes, or until golden brown. Overbaking will dry out your coconut macaroons.

As you’re mixing the coconut into the wet ingredients by hand, make sure the mixture seems wet. If it seems dry, add 1 more egg white. This is what my mixture looked like:

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

I like to use my cookie scoop (in size large) for portioning the macaroons onto the baking sheet. If you don’t have a large cookie scoop, use just under 3 Tablespoons of the mixture per cookie. About 2.5 Tablespoons to be exact.

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

Now… the fun part. There are so many ways you can dress up this coconut macaroon recipe. :)

Version #1… add 1/2 cup of sprinkles to the coconut mixture before baking to create Funfetti Coconut Macaroons! 

Funfetti Coconut Macaroons recipe - moist, chewy, easy! Recipe at

Version #2… you could also press 1 almond on top of each coconut mound before going into the oven. Then, once baked, drizzle with some chocolate to create…

Almond Joy Coconut Macaroons. I am a huge sucker for Almond Joy candy bars and it was about time I recreate my own little version at home!

Almond Joy Macaroons - chewy, moist, chocolate! Get the easy recipe at

Version #3… you can also leave the coconut macaroons plain and simple, which is what purists may prefer. They’re pretty darn good au naturale, if I do say so myself…

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

And finally… version #4. Add some dried cranberries to the mixture, bake as directed, then drizzle with melted white chocolate.

White Chocolate Cranberry Coconut Macaroons 

White Chocolate Cranberry Coconut Macaroons. Get the recipe (plus 3 other variations) at

So which version will be your favorite? Though my love for sprinkles runs deep, I honestly think my favorite are the white chocolate cranberry coconut macaroons. But that’s just today. Tomorrow, I’ll probably want the last almond joy variety. And then the next day, I’ll need a sprinkle of color. It’s true… I have dessert A.D.D.

If you’re looking for a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the right place. When you’re feeling fancy, dress the simple recipe up with any of my suggested varieties in the recipe notes.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Coconut Macaroons

Yield: 14-16 cookies

Prep Time: 15 minutes

Total Time: 35 minutes

Print Recipe

Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties (see notes).


  • 4 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 4 and 3/4 cups sweetened shredded coconut (a little less than one 14-ounce package)


Preheat oven to 325F degrees. Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The 325F degree point must be precise.

In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved - at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.

Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are very compact and neat, as pictured above.

Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator.

Additional Notes:

For the Almond Joy Macaroons: after you scooped mounds of batter onto the cookie sheet to bake, press 1 almond into the tops of each mound. Bake as directed. Melt 4 ounces of pure semi-sweet, bittersweet, or milk chocolate and drizzle over cooled macaroons.

For the Funfetti Macaroons: gently mix in 1/2 cup of sprinkles into the batter and bake as directed.

For the White Chocolate Cranberry Macaroons: add 3/4 cup of dried cranberries into the batter when you add the shredded coconut. Bake as directed. Melt 4 ounces of pure white chocolate and drizzle over cooled macaroons.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few similar recipes you gotta try…

Skinny Almond Joy Milkshakes

Skinny Almond Joy Milkshakes |


Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies. Get this buttery shortbread cookie recipe at



See all of the cookie recipes so far in my cookie palooza!



147 Responses to “Coconut Macaroons.”

  1. #
    Connieposted June 8, 2014 at 3:55 pm

    I am going to make the cranberry macaroon. Just want to confirm measurements. Is the 3/4 cranberries in addition to the 4 3/4 cup coconut? Or are the coconut PLUS the cranberries to come to a total measurement of 4 3/4 cups. Just want to make sure the additional cranberries won’t make a cookie that is too dry or crumbly.


    • Sallyreplied on June 8th, 2014 at 7:25 pm

      Hi Connie – it’s 3/4 cup dried cranberries in addition to the 4 and 3/4 cups coconut.


  2. #
    Ana Marieposted June 26, 2014 at 7:48 pm

    These are so good! This is the third time that I’ve had these and they’re great every single time! I think they’re at their best when they’ve been chilled in the freezer for an hour or so. Keep up the great recipes :)


  3. #
    Marcia Olynykposted July 15, 2014 at 12:26 pm

    .Delicious . We found that it makes about thirty.We also cooked them for about 15 minutes. Thank you so much ! They were so wonderful and easy.


  4. #
    Molly Bposted July 27, 2014 at 4:06 pm

    Wow can’t believe i found something my nan always makes them but can’t remember how to make. So helpful thanks!


  5. #
    Sharynposted August 1, 2014 at 12:30 pm

    I made macaroons many years ago when it was possible to get them in a mix, even included the parchment paper. Haven’t made them since they were discontinued. Saw your recipe and loved the cranberry version. Will try as soon as I get all the fixings. Thanks much.


  6. #
    Jadeposted November 23, 2014 at 8:42 pm

    Hi sally! What type of shredded coconut did you u se? the fresh or dry kind? I really want to make these for my mom who loves coconut but don’t know what type of shredded coconut to use. Heeelp!!


    • Sallyreplied on November 23rd, 2014 at 10:25 pm

      Hi Jade! it is moist, sweetened coconut shreds– they are partially dried. usually found in the baking aisle.


  7. #
    Amandaposted December 11, 2014 at 8:34 pm

    Is it possible to make them smaller, to get more cookies?


    • Sallyreplied on December 12th, 2014 at 7:22 am

      I’m sure you could.


  8. #
    Mateaposted December 14, 2014 at 2:24 pm

    These treats would be gone in a jiffy in my house! I would definitely need to make a few batches :)


  9. #
    Miriamposted December 15, 2014 at 10:10 am

    These look perfect!! will start with the almond joy then maybe try one of the other recipes. Thank you.
    Especially useful as I can use the egg yolks in another favourite Christmas cookie recipe:>)


  10. #
    Kennaposted December 16, 2014 at 7:12 pm

    Can these be frozen and then thawed to eat later?


  11. #
    Brennaposted December 19, 2014 at 2:10 am

    Thanks, Sally! I tried these tonight. I didn’t get the consistency quite right, so they weren’t holding together very well. I stuck them in the freezer for a bit and then dipped them in chocolate before they could thaw. It worked! They look delicious (and the crumbs taste great). Can’t wait to share them with my coworkers tomorrow!


  12. #
    Chanieposted January 2, 2015 at 3:14 pm

    do you think I could mix in chocolate chips or will they just melt.


    • Sallyreplied on January 3rd, 2015 at 8:19 am

      That should be fine. Chocolate chips do not fully melt in chocolate chip cookies, so I assume they will be fine here.


  13. #
    Michelleposted January 4, 2015 at 6:17 pm

    These were great! So much better than the recipe that uses sweetened condensed milk.


  14. #
    Molly Wrightposted January 26, 2015 at 1:10 pm

    I have to tell you that you are amazing. I currently have candied nuts in the oven (your recipe! I add coconut to it!). And I am about to make these macaroons! Perfect for snowmageddon lol


  15. #
    Robposted February 3, 2015 at 1:57 pm

    Hi Sally – this may sound a bit random, but i plan to use your coconut macaroon mix as a tart base with a custard base filling so the tart will eventually be finished in the oven for the custard to set. Am i better off blind baking the tart base, or open bake it? Do i need to refrigerate the base before i stick it in the oven? please, thank you!!


    • Sallyreplied on February 3rd, 2015 at 2:45 pm

      I would blind bake it– but to be honest, I can’t be 100% sure. I’ve never tried my macaroons this way!


  16. #
    Michelleposted February 11, 2015 at 2:15 pm

    hi Sally!! I’m in love with all your recipes and I really want to try this one, but I can’t find sweetened coconut flakes anywhere (I live in Guatemala) only unsweetened can you help me out!! Thank you and please keep creating awesome recipes!!


  17. #
    Callie P.posted February 23, 2015 at 7:44 am

    Hi, Sally! I love this recipe and can’t wait to bake it. I’m planning to make it for my mom’s birthday. So I was wondering if I HAVE to put it in the refrigerator for 5 days, or if I do, can it be 1 day instead? Also if I leave it in room temperature will it still be okay if I leave it there for 1 day and then serve it?


    • Sallyreplied on February 23rd, 2015 at 4:16 pm

      Oh gosh no! Those are just how long they typically last. They can be eaten right away.


      • Callie P.replied on February 24th, 2015 at 7:45 am

        OH! That makes more sense now! THANKYOU SO MUCH SALLY! :)

  18. #
    Samina shafiposted February 25, 2015 at 11:35 pm

    Hi I’m a big fan of you and love your recipes can you plz tell me if I don’t find sWeetened coconut what should i use ?


  19. #
    Jennposted March 11, 2015 at 12:21 pm

    I accidentally bought the smaller package of shredded coconut, equivalent to 7 ounces. Is there anyway to alter the recipe to accommodate the lesser amount. Potentially halfing all ingredients?


    • Sallyreplied on March 11th, 2015 at 2:29 pm

      This recipe can be halved, yes.


  20. #
    Neiha A.posted March 13, 2015 at 9:41 pm

    The recipe is different from the one in your cookbook (especially in terms of how much coconut is used; I notice the cookbook one also uses a little flour). Are the end products different in texture? Trying to figure out which one to try!


    • Sallyreplied on March 14th, 2015 at 2:37 pm

      Not too different in texture. I add a small amount of flour to my orange macaroons because the orange zest makes the mixture very, very moist. The flour helps hold everything together.


      • Neiha A.replied on March 14th, 2015 at 3:08 pm

        Thank you! I made the cookbook version last night and devoured one with my morning latte. The orange zest really adds a nice touch. Will try the blog version next.

  21. #
    Juliaposted March 30, 2015 at 9:06 pm

    Just wondering what ingredient breakdown is for these. Fat grams, sugar grams etc.


  22. #
    Carolposted April 3, 2015 at 2:32 pm

    Hi Sally,
    I was just wondering if I could use un-sweetened coconut shreds and add a bit of powdered sugar to make up for the texture ‘stickiness’. I used half sweetened and un-sweetened coconut shreds last time adn they barely stuck together.


    • Sallyreplied on April 3rd, 2015 at 7:17 pm

      Carol, though I’ve never tried it myself– that may just work. Let me know what you test out.


    • Jackiereplied on April 4th, 2015 at 9:56 pm

      Carol, I ran into this problem today! I added about 3tablespoons or so of confectioners sugar to the unsweetned coconut before adding it. They came out lovely.


  23. #
    Angieposted April 9, 2015 at 9:32 pm

    How many cookies does this recipe make?


  24. #
    Jonnyposted April 23, 2015 at 1:30 am

    Fabulous recipe and so easy. Both my husband and I love these macaroons!


  25. #
    Sanposted April 30, 2015 at 5:03 am

    Hi Sally love all your recipes. I live in South Africa, I have not seen shredded coconut in the shops, would dessicated coconut be fine to use or would that change the texture.


  26. #
    Shoshanaposted June 18, 2015 at 6:21 pm


    I have had these pinned FOREVER and bought a bag of coconut to make them a few months ago.  I finally got around to making these this afternoon to surprise my husband and he can not stop raving about them!  He said “these are going to become a staple.”  Thank you so much for this and for all of your other delicious recipes…my husband especially thanks you 😉


  27. #
    Jennyposted September 17, 2015 at 1:15 am

    I came across your recipe because I was trying to trouble shoot why the coconut almond chocolate bars I just made with a different recipe left me with DELICIOUS bars but crumbly bars where the tops barely stayed on the coconut. The ratio was 3 egg whites to 3.5 cups coconut and I actually only had 3 cups of coconut so there wasn’t too much coconut! What do you think went wrong? I did bake it a little past golden brown but it was the minimum 20 minutes. Thanks, will try your recipe next time!


  28. #
    Gposted November 12, 2015 at 8:51 am

    Great recipe, my family loves it. Very good with or without the almond extract. Cranberry Orange is definitely my favorite though!


  29. #
    Alenaposted November 22, 2015 at 3:47 am

    How long will a plain and simple macaroons and funfetti macaroons will last? Someone told me the plain and simple coconut can last for 10 days in or out the fridge. Is this true? I’ll wait for your respond. :) 


    • Sallyreplied on November 22nd, 2015 at 8:02 am

      Storing instructions are in the last step.


  30. #
    Diandraposted December 6, 2015 at 6:12 am

    Unfortunately the batter was way too dry…I guess it was too much shredded coconut, even though I converted the cups to grams :( 


  31. #
    Judyposted December 12, 2015 at 9:01 pm

    Can I use u sweetened coconut ?


  32. #
    Maxineposted December 15, 2015 at 2:44 pm

    So disappointed.  My macaroons will all end up in the trash as they are completely stuck on the parchment paper!!


  33. #
    Rhondaposted December 17, 2015 at 5:24 pm

    I have made these a few times and love them! However, the liquid tends to run out of them while they are baking (leaving a “melted snowball” with a sticky base and a drier cookie). I’m wondering if I need to use more coconut? Compared to the picture you show of your mixture, mine looks wetter, even though I don’t alter your recipe at all (the plain version).


    • Sallyreplied on December 17th, 2015 at 7:24 pm

      A little more coconut would help or even some flour to soak up the sticky liquid. Like, 1/4 cup.


  34. #
    Barbposted December 21, 2015 at 10:17 am

    Just made these macaroons for my sister in law and mother in law.  Thank you for sharing this recipe.   This is the 1st time I’ve successfully made macaroon cookies!   Merry Christmas! 


  35. #
    Andraposted December 23, 2015 at 10:27 am

    I just tried making these, followed the instructions for the batter, even added one extra egg white and they wont stick to a form a ball.. I love how good these taste but now I am just disappointed at how messy everything is. I’ve let the batter cool now and giving it another chance..


    • Nancyreplied on January 9th, 2016 at 3:19 pm

      Hey there Andra, I have had so much trouble making macaroons and decided to finally try again as I love them. I found this recipe and tried it today and although it worked well I burnt ALL the bottoms so have to start over again, so don’t feel too bad. One thing that I have found has worked for me is to make sure the egg whites and sugar are beat well until it is fairly thick and doesn’t look too liquidy. When you mix the coconut with the eggs it should stick well to the coconut and not be puddling on the bottom of the bowl. Also, when trying to make the balls try using an ice cream scoop (or tablespoon) but dip it in water each time so the batter doesn’t stick to it. That helped me immensely. I hope you had better luck with your second batch. 
      By the way, these are amazing macaroons for anyone who hasn’t tried them yet! I am overjoyed to finally find a recipe that works. (Just got back from a hike to the store for more eggs and coconut. Not going to burn them this time! 😉 


  36. #
    Momoposted January 24, 2016 at 11:08 am

    Hi Sally, I really want to try your Macaroon recipe. Unfortunately, we don’t have shredded coconut where I live. Will this work with dessicated coconut?


    • Sallyreplied on January 24th, 2016 at 12:38 pm

      It works with it, yes!


  37. #
    Catherineposted February 10, 2016 at 9:58 am

    im confused. Just in the middle of making these but you say a little less then 14oz but call for 4 cups plus 3/4. 4cups is already 16 oz. 


    • Sallyreplied on February 10th, 2016 at 11:02 am

      4 and 3/4 cups of shredded coconut weighs around 14 ounces. (If you purchased a 14 ounce bag, it is around this amount.)


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