Perfect Coconut Macaroons

Perfect Coconut Macaroons

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"After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with."
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1 h 20 m servings 178 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  4. Beat egg whites in a bowl until soft peaks form.
  5. Fold coconut mixture into egg whites until just combined.
  6. Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  7. Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  8. Line baking sheet with new piece of parchment paper.
  9. Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  10. Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.


  1. 89 Ratings

Most helpful positive review

Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unus...

Most helpful critical review

I didn't like this recipe very much. It is possible I did something wrong thoughz not only did the cookies fall apart, they didn't taste very good.

Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unus...

These were divine! They turned out exactly as I hoped they would. They seemed just like a macaroon from a bakery. Wonderful texture and just the right amount of sweetness. The ratio of ingredien...

I had very high hopes for this recipe... I did the first batch as directed 350 for 15 min. but they didn't seem 'right'.. so I decreased the heat to 325 and upped the time to 22 min. Those wer...

I tried this recipe and liked it but I used 6 Tablespoons of flour and 1 teaspoon of Baking Powder and beat my egg whites till a stiff peak formed and then folded everything in. They came out pe...

These really WERE perfect! I made them for a friend's birthday, and they were a huge hit. I made them the night before, and refrigerated them until ready to eat. The yeild of the recipe for ...

I usually don't like recipes that say they are the best or perfect, but these truthfully are! I made for a friend who adores macaroons and she couldn't stop raving, a good dark chocolate is a mu...

Absolutely fabulous! I tried the macaroon recipes with sweetened condensed milk and found them to be way too sweet, with a glossy, weird texture. These looked and tasted like they came from a...

Excellent! My second batch is in the oven now. I took the suggestion and used the 6 tbsp. of flour and 1 tsp. of baking powder. I did not have almond extract so I omitted. I also mixed in bowl...

Ok, don't know why anyone would have a problem making this. They are my make-at-home Mounds Bar craving. Perfectly delicious. I only had vanilla, so I doubled the amount. One thing you have ...

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