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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.

gray plate, coconut macaroons, purple napkin, shredded coconut

A good cookie tray always includes some coconut macaroons along with other classics like Peanut Butter BlossomsOatmeal Raisin CookiesSnickerdoodle Cookie Bars.

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!

  1. Cookies are done in 40 minutes – no chilling required and only 10 minutes of active prep.
  2. Only one bowl needed = less dishes to wash!
  3. Just 4 simple ingredients – sugar, egg whites, vanilla and coconut.

ingredients to make coconut macaroons, labeled

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.

two images showing ingredients for coconut macaroons

two images of coconut macaroons on baking sheet

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.

plate of coconut cookies, a split cookie to reveal the moist insides

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Coconut Macaroons

5 from 4 votes
Coconut Macaroons are soft and chewy on the inside and golden and crispy on the outside, and made from scratch with just 4 ingredients!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 cookies


  • 4 egg whites
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 4 ½ cup sweetened coconut shavings
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  • 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.


For Chocolate dipped macaroons, melt chocolate melts in the microwave and dip the bottoms of the cookies. For Almond Joy cookies, dip in chocolate then place a whole almond on top. 
Store cooled cookies in an airtight container at room temperature, or in the freezer for up to 6 months.
Keyword coconut macaroons


Calories: 138kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 7gSodium: 86mgPotassium: 105mgFiber: 3gSugar: 14gCalcium: 3mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Angela says:

    This are incredible! I took your variation advice to make them Almond Joy cookies. I didn’t have a lot of the dark chocolate wafers, so I just dipped the bottoms of the macaroons and then put an almond on top of each and did a chocolate drizzle over it to “glue” it in place. I will make these again!!

    1. Kristin says:

      Awesome feedback Angela! Thank you!