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Easy Coconut Macaroons are made three different ways – coconut, chocolate, and almond chocolate. You can make a few of each from just one batch of cookies!
Coconut macaroons are sweet, a little toasty and crunchy, and you can make several types from one batch of dough. Dress them up by dipping them in chocolate, add some chocolate chips or nuts to the dough, or leave them plain coconut. You can’t go wrong with any of the options.
If you love baking with shredded coconut, I highly recommend making a Homemade Coconut Cream Pie or a Coconut Cake at some point. Both are easy and delicious!
Table of Contents
Why You’ll Love This Recipe
- You can make them a few days ahead of time because they store very well.
- With three flavor options – you can’t go wrong with making these macaroons.
- Makes a big batch – 48 small cookies that are perfect for sharing with a crowd.
Recipe Ingredients
- All-purpose flour
- Flaked sweetened coconut: This is usually found in the baking aisle by the chocolate chips.
- Salt
- Sweetened condensed milk
- Vanilla extract
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions and Variations
- Chocolate Dipped: Heat some chocolate chips and butter or shortening together and then dip the bottom of each baked cookie into the chocolate. Let them dry before enjoying.
- Chocolate Chip Macaroons: Add mini chocolate chips to dough before baking and bake as directed.
- Almond Joy Macaroons: Add an almond to the center of each cookie before baking and then dip the bottoms in chocolate to make them like the classic candy.
- Plain: Add nothing to these simple cookies for a fourth variation of macaroons.
How to Make Easy Coconut Macaroons
Step #1. Mix together the flour, coconut and salt in a large mixing bowl.
Step #2. Add the sweetened condensed milk and vanilla extract and stir to combine.
Step #3. Decide which variation you are making and fold in any additional ingredients.
Step #4. Bake cookies at 350 degrees F for 12 to 15 minutes. The coconut should be toasted.
Recipe FAQs
Making these with traditional shredded sweetened coconut from is the classic coconut. I have also used unsweetened coconut they were less sweet and had more of a coconut taste. Both kinds of coconut are great options – use what you like best.
Coconut macaroons would definitely turn out with a one-to-one gluten-free flour blend like from Bob’s Red Mill or King Arthur Baking. I haven’t tried this recipe with almond or oat flour but I’m 99% sure that it would turn out well with either of those.
These baking mats are awesome and I put them on the baking sheet before putting the coconut macaroon dough on them. Traditional parchment paper works great too.
Expert Tips
- If you are adding a whole almond, use roasted unsalted almonds for the best results.
- Another great way to add almonds is to mix in some blanched slivered almonds into the macaroon dough before baking.
- Pick two or three variations of these cookies to maximize the variety of macaroons.
- Use a cookie scoop to keep the portion of dough for each macaroon consistent so the cookies bake more evenly.
How to Serve and Store Coconut Macaroons
Coconut macaroons pair well with a variety of dishes, especially when used as a light dessert after meals. The tropical flavor of coconut pairs beautifully with fresh fruits like berries, pineapple, or mango with a fruit dip. Serve macaroons alongside a scoop of vanilla, cake batter, peach, or cheesecake ice cream.
Store the coconut macaroons in an airtight container at room temperature for up to 1 week. This is ideal for maintaining their fresh texture. For longer storage, place the macaroons in the fridge, where they will stay fresh in an airtight container for several weeks.Coconut macaroons freeze well for up to 6 months. Place them in a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. To serve, simply thaw them in the fridge overnight or on the counter for a few hours before enjoying.
More Cookie Recipes to Consider
Chocolate Chip Cookies
Double Chocolate Chip Cookies {Rich & Fudgy}
Recipe Collections
Zucchini Recipes
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
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Easy Coconut Macaroons 3 Ways
Ingredients
- 2/3 cup flour
- 5 1/2 cups flaked sweetened coconut, about 1 large package
- 1/2 teaspoon salt
- 1 can sweetened condensed milk, 14 oz.
- 2 teaspoons vanilla
Optional:
- 2 cups mini chocolate chips
- whole almonds
- 1 cup chocolate chips for melting + 1 teaspoon butter or shortening
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a baking mat or parchment paper.
- In large bowl, stir together flour, coconut and salt. Stir in sweetened condensed milk and vanilla.
- Use a cookie scoop to drop dough onto cookie sheets. The size of the cookie can vary, though 2 tablespoons of dough makes a great sized cookie.
- Bake for 12-15 minutes until coconut is toasted.
Variations:
- Chocolate Dipped: Heat chocolate chips and butter or shortening until melted and then dip the bottom of cookies in to the chocolate. Let dry before enjoying.
- Add mini chocolate chips to dough before baking and bake as directed.
- Add an almond to the center of each of the cookies before baking and then dip the bottoms in chocolate to make almond joy cookies.
Notes
- You can make all the variations or just a couple – it’s up to you and what you like!
- These coconut macaroons are also wonderful plain – so you can bake some before you add any additional ingredients to increase your variety.
- The whole almond inside the cookie is fun because it reminds you of an Almond Joy candy bar. You can also mix slivered almonds into the coconut mixture before baking with great success.
- Store these cookies in an airtight container for up to a week on the counter or in the fridge for up to several weeks.
- Coconut macaroons can be frozen for up to three to six months. Take them out of the freeze the day before you want to serve them to let them thaw.
