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.



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 (see notes).

Yield: 14-16 cookies

Prep Time: 15 minutes

Total Time: 35 minutes


  • 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 2-3 Tablespoons of the batter and drop onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are 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.

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!



118 Responses to “Coconut Macaroons.”

  1. #
    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!


  2. #
    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.


  3. #
    Michelleposted January 4, 2015 at 6:17 pm

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


  4. #
    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


  5. #
    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!


  6. #
    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!!


  7. #
    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! :)

  8. #
    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 ?


Leave a Comment