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!



151 Responses to “Coconut Macaroons.”

  1. #
    Judyposted December 12, 2015 at 9:01 pm

    Can I use u sweetened coconut ?


  2. #
    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!!


  3. #
    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.


  4. #
    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! 


  5. #
    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! 😉 


  6. #
    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!


  7. #
    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.)


  8. #
    Janetposted March 25, 2016 at 6:35 pm

    I wanted to make these for Easter with jellybeans.  Would I add the jellybeans before or after baking?  No flour in these?  Thanks.


    • Sallyreplied on March 26th, 2016 at 9:22 am

      No flour- I would add them after.


      • Janetreplied on March 26th, 2016 at 6:33 pm

        Thank you.  Have a Happy Easter!!

  9. #
    salmaposted June 7, 2016 at 12:19 pm

    I have done the recipe, my young daughter wasveating them before I put them unto the oven I love their white color they looked like snow when I was mixing them , thank you


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