Coconut Macaroons

Coconut macaroons make for a sweet, light treat—and they’re deceptively easy to make. This recipe requires just six easy-to-find ingredients and only 10 minutes of active preparation time. The result is a cookie that's crunchy on the slightly caramelized outside, and creamy and fluffy on the inside, with aromas of vanilla and almond. Divine!

To whip up a batch of these coconut macaroons even more easily, go with a freeform shape, which also keeps the texture lighter and fluffier in the final product. And if you want to really level up, dip these in dark chocolate for a fancy confection sure to please a crowd.

Learn how to make coconut macaroons. They're great for Passover meals or other holiday celebrations.

What's the Difference Between a Coconut Macaroon and a Macaron?

Although macaroon and macaron sound alike, these are two very different cookies.

A French macaron is a sandwich cookie with a meringue base, typically tinted in hues every color of the rainbow. A coconut macaroon, as in this recipe, is a drop cookie with a shredded or flaked coconut base.

Coconut Macaroons Ingredients

To make the coconut macaroons, you will need:

• Sweetened flaked coconut: In place of flour, coconut provides the body of the cookie and great texture.
• Sweetened condensed milk: Adds sweetness and helps hold the cookies together.
• Vanilla extract: Elevates all the flavors of this simple sweet.
• Almond extract: Gives a "bakery" flavor to these macaroons to elevate the flavor.
• Kosher salt: Balances all the sweet flavors.
• Egg whites: Helps the cookies hold together during baking and makes them more light and airy.

How To Make Coconut Macaroons

This is a fairly simple cookie to make—no creaming butter and sugar—so you may find you love making this sweet often. Here's a brief guide:

• Step 1. Combine ingredients: In a large bowl, combine all the ingredients but the egg whites.
• Step 2. Whip egg whites: In a separate bowl, beat the egg whites to stiff peaks.
• Step 3. Finish cookie dough: Fold the whipped egg whites into the coconut mixture.
• Step 4. Scoop cookies: Line two baking sheets with parchment paper. Scoop the coconut mixture onto the prepared baking sheet.
• Step 5. Bake: Bake each sheet of coconut macaroons until they're golden brown, about 22 to 24 minutes. Rotate the pan halfway through baking. Once baked, let the cookies cool completely.

Why Do My Coconut Macaroons Fall Apart?

Coconut macaroons fall apart due to too much moisture in the recipe; if there’s too much moisture, the cookies will spread out flat in a liquidy pool. If you find your cookies are pooling, reduce the liquid as a ratio to the coconut. 

Further, if the egg whites aren't beaten to stiff-peak stage, the coconut macaroons will turn out runny.

And be careful not to overmix the whites when folding them into the coconut mixture. This can deflate the whites and cause them to separate from the cookie mixture, causing puddles to form under the macaroons.  

How To Store Coconut Macaroons

Coconut macaroons may be stored in an air-tight container at room temperature. They will last longer if stored in the fridge.

To make them last even longer, wrap them individually before placing the cookies in an air-tight container and freezing. 

Are Coconut Macaroons Kosher for Passover?

With just a few ingredients like coconut and eggs, most all coconut macaroon recipes can be made kosher. And they can even be kosher when dipped in chocolate as a fancy finisher: Technically, chocolate is derived from a fruit from the cacao plant, and not a bean. So just pick a brand that is certified kosher if you plan to dip these, and you’ll be in the clear for a kosher table.

Editorial contributions by Alesandra Dubin.