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 sallysbakingaddiction.com

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.

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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

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).

Ingredients:

  • 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)

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe 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.

Did you make a recipe?

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© 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 | sallysbakingaddiction.com

 

Raspberry Almond Thumbprint Cookies

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

 

 

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

 

174 Comments

Comments

  1. Winnie on November 1, 2016 at 3:26 pm

    I just tried this at home and it so good!! They’re not too sweet so its prefect for me and my family as we don’t have sweet tooth like other people. Thank you so so much for sharing!!

  2. Sam on November 12, 2016 at 10:54 am

    Can I use flaked coconut in this recipe?

  3. Valarie Mclean on December 8, 2016 at 3:20 pm

    I made this and they came out so good I’m gonna make them again thanks for sharing.

  4. Janice on December 18, 2016 at 4:26 pm

    Stuck to silicone sheets…how do I get them off?

    • Sally on December 19, 2016 at 9:09 am

      I always use a thin spatula to lift them off.

  5. Karen on December 19, 2016 at 6:15 pm

    Did I reduce cooking time if I make them smaller?

    • Sally on December 20, 2016 at 8:28 am

      By a couple minutes, yes.

  6. Janice on December 19, 2016 at 7:53 pm

    I did use a very small thin spatula….but I found that leaving them to cool longer than the suggested 5 min. also helped. I then tried parchment paper and had more success getting them off that way as well. Otherwise, they turned out pretty nice. Oh, and I also found some a bit crumbly so instead of dipping them into chocolate I piped the chocolate on the top which helped hold them together.

  7. Farinia on December 22, 2016 at 1:14 pm

    For all the coconut lovers, it doesn’t get any better! They are absolutely uhhhmazing!!! And with 1/2 cup sugar!?! Wowww!!! I made them smaller almost 1 Tbsp and reduced almost to 12 minutes.

  8. Heather on December 26, 2016 at 12:41 pm

    Hi Sally!

    These are my absolute favourite!! My partner has a love of chocolate macaroons and I have yet to find a good recipe for them, could I convert this recipe? If so, any thoughts on how I would do it?

    Thanks!!

    Heather

  9. Chidinma on March 4, 2017 at 10:31 pm

    Hello: can I use boxed egg whites for this recipe? Thanks!

    • Sally on March 5, 2017 at 9:00 am

      That should be fine.

  10. Miriam on April 4, 2017 at 2:49 am

    I’ve noticed most macaroon recipes call for beaten egg whites. I made macaroons this week with whole eggs beaten with a fork, and they came out with chewy centers and slightly crispy edges. What does beating egg whites add to macaroons? TIA, Sally! You’re my baking basics guru!

    • Linda on May 9, 2017 at 8:04 pm

      I just made these as well but I did not use egg whites only because the recipe I used was incorrect they said to use 4 white eggs so thT is what I used now my batter is runny that it is impossible to make into little round balls how did you get yours to round out

      I now have the batter in the fridge hoping it will firm up lol

  11. Jennifer on August 23, 2017 at 11:39 pm

    Hey Sally! Just curious for this and future recipes, my local co-op was selling organic cane sugar and extra fine granulated sugar. If I used either one of those in recipes for regular sugar, would that make a difference? 

  12. Ellen Kollie on September 30, 2017 at 11:59 am

    I am wondering if I can make the dough, portion it into balls and freeze them for baking later. Have you tried this with this recipe? TIA.

    • Sally on September 30, 2017 at 12:00 pm

      You sure can! Freeze for up to 3 months. I would bake from frozen. Thawing first would encourage over-spreading.

  13. Izabela on November 2, 2017 at 9:14 am

    These were my first attempt at coconut macaroons and they came out really good so thank you for the recipe 🙂
    The only problem I had was that they were a little bit runny and I was not able to form nicely shaped balls, they were more flat than I would like them to be.
    They are also a little bit too sweet for my taste – do you think replacing part of the sweetened coconut with just regular shredded unsweetened coconut would work? Unsweetened coconut is much more dry, so maybe steaming it for a little bit so it gets moist would help. What do you think?

    • Sally on November 3, 2017 at 11:30 am

      Hi Izabela! You can absolutely swap in some unsweetened coconut for the sweetened kind. Steaming it is a great idea, though I don’t think that would be necessary.

      • Izabela Benjamin on November 3, 2017 at 11:38 am

        I will try using 1/3 of unsweetened coconut next time. Thank you, Sally!



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