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Coconut Macaroons are soft and chewy on the inside and golden and crispy on the outside. Made from scratch with just 4 ingredients, these cookies are super simple and super delicious. Dip them in chocolate to make them even fancier.
The Best Coconut Macaroons from Scratch
You are going to be surprised at how easy coconut macaroons are to make at home from scratch. I mean, they look and taste so fancy, right? Their golden color, and chewy texture make them a favorite year round. Because they can be stored in the fridge to extend their freshness, they are great for gift giving, too, especially around the holidays.
Coconut Macaroons are super easy to make!
- Cookies are done in 40 minutes – no chilling required and only 10 minutes of active prep.
- Only one bowl needed = less dishes to wash!
- Just 4 simple ingredients – sugar, egg whites, vanilla and coconut.
How to Make Coconut Macaroons
You’ll want to grab your hand mixer, or use a stand mixer if you’ve got one. The mixture gets pretty sticky and can be difficult to beat by hand. Beat the eggs, sugar and vanilla until you have a pale, thick mixture. Then stir in the coconut and make sure there aren’t any clumps. Divide that into cookies onto a baking sheet and bake until the tops are nice and golden brown.
Chocolate Dipped Macaroons
For Chocolate dipped coconut macaroons, melt chocolate melts in the microwave and dip the bottoms of the cookies in the chocolate. Add a whole almond to the top for Almond Joy cookies.
How to Store Coconut Macaroons
- Room temperature: Up to 3 days in an airtight container or resealable plastic bag.
- Refrigerator: Up to one week in an airtight container or resealable plastic bag. Storing in the fridge will help to keep cookies moist.
- Freezer: up to 6 months in an airtight freezer container or resealable plastic freezer bag.
More cookie recipes to love
- 4 egg whites
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 4 ½ cup sweetened coconut shavings
- Preheat the oven to 350 degrees F.
- Using a large mixing bowl using an electric mixer and a paddle or whisk attachment, beat the egg whites, granulated sugar and vanilla extract on medium-high speed for 2-3 minutes, until it the mixture becomes thick and pale in color.
- Gently stir in the shredded coconut until combined and coconut is completely moistened.
- Line a large baking sheet with parchment paper or a silicone mat and spray with nonstick cooking spray.
- Using a large cookie scoop, scoop equal amounts (1-1.5 tablespoons) of the mixture onto the baking sheet.
- Bake at 350 degrees for 18-20 minutes or until cookies are lightly golden. Let cool on the baking sheets for 10 minutes then transfer to cooling racks to cool completely.