If you like coconut, then there is truly no better dessert than the classic coconut macaroons cookie recipe with its delightful bit of chocolate on the bottom. I grew up where this was what I thought all macaroons were. To this day, when you use the term macaroon, I think only of these delightfully flaky coconut confections with simple ingredients and perfect flavor. Recreating these cookies here has been an absolute delight!
Coconut Macaroons Cookie Recipe
I know that coconut is very dividing. In fact, it is one of those ingredients that can ruin friendships. No, seriously, I've seen it happen! The truth is, I absolutely love all things coconut, and this cookie, is a treat that I can't begin to describe how much I love. If you enjoy coconut flavor at all, then you are going to adore this recipe. It is so simple to whip up that you'll be shocked you never tried it before!
If you like this recipe, then you'll also like the comfort of some of these sweet bread recipes for breakfast. They are super yummy and easily fit into your menu each day.
What is the Difference Between the Coconut Macaroon and a French Macaron?
While similar-sounding names, these two confection's are very different. A coconut macaroon as shown here is a dense cookie comprised of almost entirely coconut with just a bit of egg as a binder. They are often dipped in melted chocolate so the bottom is a solid base of chocolate while the top is a dense and flavorful coconut cookie.
The French macaron, however, is a meringue based cookie that comes in a variety of colors and flavors and is filled with a buttercream or icing of some sort. Sometimes these will be filled with chocolate or dipped in chocolate, but typically you'll find the fillings match the cookie flavor. These are a more difficult and finicky cookie to prepare and take a lot more technique.
If you are interested in real French cuisine, then you might like Fanny's Coq au Vin creation inspired by Julia Child.
How Long do Coconut Macaroons Last?
These are best eaten within 5 days if stored in the refrigerator or within 3 days if stored outside on the counter. Regardless of where they are stored, they should be kept in an airtight container or bag to keep them from going stale. With a small batch like this one, you'll likely see them disappear within a few hours instead of sitting on the counter for days!
Do I Have to Dip These in Chocolate?
I love these with that little hint of dark chocolate in every bite to balance what could be overly sweet otherwise. You, however, do not have to do this. If you prefer, you can leave off this step, or could even use a different type of chocolate. Milk chocolate and white chocolate both work great. Additionally, melted Mexican chocolate might be wonderful with its hint of cinnamon and spice.
To add a fun look for different seasons and holidays, you can even use candy melts in different colors and then dip them into colorful sprinkles. This adds a different look with a mild flavor that is ideal for parties or even for gifting. These are excellent for giving as a food gift!
Tips for Shaping Macaroons
This recipe is easy to whip up, but it can be a bit sticky. For that reason, I like to actually use a cookie scoop or ice cream scoop rather to put the cookie "dough" onto the baking sheets. This gives me even sizing and makes it easier to manage without making a big mess.
Ingredients
- Shredded coconut
- Sweetened condensed milk
- Vanilla extract
- Egg whites
- Salt
- Dark chocolate
How to Make My Coconut Macaroons Cookie Recipe
Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix together the shredded coconut with sweetened condensed milk and vanilla until combined then set aside.
In a separate small bowl, beat the egg whites with salt until stiff peaks form.
Fold the egg mixture into the coconut mixture until all combined.
Drop by spoonfuls onto the prepared baking sheet 1" apart.
Bake for 25-30 minutes until golden brown on the outside then remove from the oven and transfer to a wire rack to cool.
While the cookies cool, melt the dark chocolate in the microwave in 30-second increments until no lumps remain.
Dip each cookie into the chocolate coating just the bottom, then place onto a clean piece of parchment paper to harden before serving.
Store in an air tight container until ready to serve.
More Delicious Cookie Recipes
Is there any snack or dessert better than a cookie? It's a perfect hand held bite sized masterpiece of deliciousness. Whether you like crispy, chewy, moist, or dry, there are cookies out there to please any taste buds. Below are a few of my favorites that you should add to your meal plan as soon as possible.
- Crunchy Oatmeal Cookies Recipe
- Soft Italian Easter Cookies Recipe
- Apple Cinnamon Oatmeal Cookies Recipe
- Grandma's Molasses Crinkle Cookies
Chef's Tip
One of my most important tools in the kitchen when baking any kind of cookie is a quality silicone baking mat. Silicone mats are ideal for making sure nothing sticks to the pan. This helps make sure my baking sheets last longer and every food I prepare slides off easily without sticking to the bottom of the pan.
📖 Recipe
Classic Coconut Macaroons Cookie Recipe
Dense, sweet, and chewy, this classic coconut macaroons cookie recipe is a favorite confection you will devour!
Ingredients
- 1 ½ cups shredded coconut
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ⅛ teaspoon salt
- 2 oz dark chocolate
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix together the shredded coconut with sweetened condensed milk and vanilla until combined then set aside.
- In a separate small bowl, beat the egg whites with salt until stiff peaks form.
- Fold the egg mixture into the coconut mixture until all combined.
- Drop by spoonfuls onto the prepared baking sheet 1" apart.
- Bake for 25-30 minutes until golden brown on the outside then remove from the oven and transfer to a wire rack to cool.
- While the cookies cool, melt the dark chocolate in the microwave in 30-second increments until no lumps remain.
- Dip each cookie into the chocolate coating just the bottom, then place onto a clean piece of parchment paper to harden before serving.
Notes
Use milk chocolate for dipping for a slightly milder flavor.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 86mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 3g
Maggie Kim
I’ve been looking through your posts for about 30 minutes, devouring every entry! I stumbled on this post and thought this recipe would be perfect for my dad’s birthday next week – he loves coconut and dark chocolate. Thanks for the inspiration! 🙂