Strawberry Coconut Macaroons.

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These strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Add a little something extra (and pink!) with fresh strawberries. 

Easy Strawberry Coconut Macaroons that are chewy and moist on the inside and slightly crisp around the edges!

Thank you so, so much for all of the kind birthday wishes! You have no idea how much it means to me to read through each and every one on my blog and all of my social medias. We went out to a wine bar for dinner and since it was mid-week, we are having a big 30th birthday party celebration next weekend. I have 4 out of town friends staying with me, so expect a lot of fun entertaining recipes soon!

Here’s a summery treat I made a few days ago. Strawberries were on major sale because of the memorial day holiday and I’ve had an abundance of shredded coconut in my pantry from candy addiction recipe testing. Threw the two together and voila!

Well, there was a little recipe testing and a lot of taste testing involved.

Easy Strawberry Coconut Macaroons that are chewy and moist on the inside and slightly crisp around the edges!

Aren’t these gorgeous?! The specks of pink!

I don’t think you know how simple coconut macaroons are. Read: the easiest cookie I’ve ever made. We’re talking 5 ingredients, 2 bowls, a mixer, and a spatula. Add the strawberries and you’ve got 6 ingredients. I’m coining these macaroons the “make it in your sleep cookies.” Ah! Dangerous.

Ok, so yes. They’re very simple to prepare. But I do admit that it’s a little tough to get the proper ratio of ingredients in order for coconut macaroons to work. By “work” I mean: moist interiors, slightly toasted exteriors, maximum coconut flavor, not overly sweet, and supremely chewy. I love coconut macaroons that have an unbeatable melt-in-your-mouth quality, so I carefully crafted a basic macaroon recipe that works. I posted it on my blog a couple years ago. And it’s been my favorite ever since!

All we’re doing today is adding strawberries. By the way, I’m now officially obsessed with the combination of coconut and strawberries.

Easy Strawberry Coconut Macaroons that are chewy and moist on the inside and slightly crisp around the edges!

I have two coconut macaroon tips for ya:

(1) Once you mix together the the coconut (the main ingredient), the egg whites (the binder), the sugar (also a binder), the vanilla and almond extracts (flavor!)– let these 5 ingredients sit for around 30 minutes. This allows the coconut to soak up some of the egg white/sugar liquid and prevents the cookies from over-spreading in the oven.

(2) Make sure those strawberries are dry before folding them into the coconut mixture. Chop them up nice and fine, then blot them dry with a towel. Wet strawberries will produce more liquid in the cookie as it bakes, thus resulting in over-spread. Also, wet strawberries may tint your coconut macaroons pink. But not like we care about that!

Because pink cookies. 

Easy Strawberry Coconut Macaroons that are chewy and moist on the inside and slightly crisp around the edges!

Easy Strawberry Coconut Macaroons

Try dipping the bottoms into dark chocolate. Omg.

Oh! And GUESS WHAT. There is no flour in these strawberry coconut macaroons! And that’s another addition to my gluten free archive.

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


Strawberry Coconut Macaroons

These strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Add a little something extra (and pink!) with fresh strawberries.


  • 4 large Eggland's Best egg whites
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional-- but adds great flavor!)
  • 4 and 3/4 cups (370g) sweetened shredded coconut (a little less than one 14-ounce package)1
  • heaping 1/2 cup diced strawberries


  1. Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The 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. The mixture will be wet and sticky. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. Meanwhile, pat your diced strawberries dry with a paper towel. You don't want them too wet. Gently fold the strawberries into the coconut mixture.
  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 20-22 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.
  5. Make ahead tip: For longer storage, these macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator before enjoying. You can prepare this recipe through step 2 and allow the coconut mixture to sit in the refrigerator for up to 2 days before continuing with step 3.

Recipe Notes:

  1. If looking to use unsweetened coconut, adjust the sugar in the recipe to taste. Keep in mind that sugar helps bind the cookies together as they bake, reducing spread.

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I have a nearly identical coconut macaroon recipe in my 1st cookbook that uses a little flour and less coconut than today’s recipe. I find them a little more dense, but equal in chew and flavor! I flavor them with orange zest and drizzle them with semi-sweet chocolate. Try them!

Chocolate Orange Coconut Macaroons

You might also love my Cashew Coconut Snack Bars.

Cashew Coconut Snack Bars (KIND copycat recipe!)


Eggland’s Best provided me with eggs to bring you this recipe.


All Comments

  1. The addition of strawberries sounds so perfect- I find macaroons to be a bit sweet/rich alone, but the fresh/tart berries would cut through that wonderfully. Will have to try when I can stop myself from devouring berries straight and can save them long enough to put them in things.

    1. Ha, I never think that! The richer the dessert the better. And Sally Macaroons are my ultimate weakness, I’m pretty good on passing on dessert (I managed none for all Memorial Day weekend) but I cannot say no to a macaroon. And you’re right, there’s no flour in these (awesome) and coconut is supposed to be really good for you but I’m drawing a blank right now for what. Great tip on drying the strawberries first. 

  2. They look wonderful and like little bites of spring (or summer!) that fell from coconut heaven! Great idea to work in strawberries! And great idea to use up what you had in your cupboards like the coconut, love that feeling 🙂

  3. It looks like you nailed the texture! Nothing is more disappointing than a stringy, dry macaroon. Yours have those perfect centers. And if you dip them in chocolate, they can be chocolate-covered strawberry macaroons!

  4. Another cookie I have NEVER made! What is wrong with me?! I’ve never thought about putting strawberries and coconut together, but now that you mention it… It sounds delicious! Oh, and by the way, I love that you’ve been incorporating more overhead shots in your photo shoots recently. I really love them, they’re probably my favorite shot to take, and I like that you’re using them more often these days (#foodbloggernerd). 

    1. Thanks Lynn! I’ve been having fun doing the overhead shots as well. Food styling is so hard for me and these overhead shots are great for practice!

  5. I have an abundance of coconut in my house right now, too. It looks like I have plans for it now. I love coconut macaroons. Usually we make them around the holidays, but with this summery flare of strawberry added to the mix, they will be enjoyed during the warm months! I’m so happy to hear that you had a lovely birthday and will continue celebrating with friends. That’s always the best part!

  6. Oh wow, these look so tasty! Whenever I made coconut macaroons I failed and they either ended up burned or waaay too squishy. I’ll definitly try your recipe next time I make some. Thanks for sharing ♥

  7. Look at those crispy edges, yumm! Like I really needed a recipe so easy I could make them in my sleep 😉 (thank you!!) 

    Looking forward to the recipes for the big 30th party, and hopefully pics! Glad you had a good birthday!

    XO, Beth.

  8. What an awesome idea! I’ve seen lime-flavored coconut macaroons, but strawberry…that’s wonderful 🙂 This makes me want to do a big sampler batch…lime, lemon, orange, strawberry, pineapple, raspberry. I’d want one of each, please 😉

  9. I’m glad your birthday was lovely, and I hope your weekend celebration is even more so.

    I actually don’t like coconut, but a lot of my friends do. I’ll have to give these a try! I love baking with strawberries (I made your strawberry layer cake for my birthday!), and I also love baking for other people. It’s a win-win!

  10. I have only had a macaroon once – a coworker got some from a bakery and shared one with me. I don’t even remember what it tasted like, it was that unimpressive. BUT THESE. THESE, Sally, look right up my alley! Coconut and fruit and an easy cookie? Do I dare make them? 🙂

    And the bottom dipped in chocolate would pretty much make my head explode I think! YUM!

  11. My family and I LOVE your macaroons. And I mean love in a way that I have to make almost a batch per person. I can’t wait to try this version! Perfect for summer!

  12. I’m gonna have to try these, too!  More fruity ideas… could you do them with blueberries or would they add too much moisture and bleed too much?… thinking 4th of July… I could gain 10 pounds just experimenting with this one.  🙂

  13. These macaroons look fantastic! I can’t wait to try them! Good idea about dipping them in chocolate – that makes them twice as delicious! 🙂 

  14. I love the citrus + coconut combination! It just screams summer. Plus, I deem any recipe using just egg whites as healthy. If you ignore the sugar… VOILA! Total health food! I love it, too, because I can sneak Elmo some samples 😉

  15. Moist, chewy, and a little crispy? Be still my heart, that is my kind of cookie! I love the little chunks of fruit; I never would’ve thought to put strawberries in macaroons! We have gallons of strawberries from a very generous friend and this is perfect. Pinning!



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