Some recipes only need a handful of ingredients to create something special, and these Coconut Macaroons are a perfect example. The first batch came out of the oven with beautifully golden tops, and adding a layer of melted chocolate made them look like they belonged in a bakery display case.

Each macaroon has a crisp, lightly golden exterior with a soft, chewy coconut center. The chocolate coating adds just the right finishing touch, making them a wonderful choice for holidays, homemade gift boxes, or whenever you’re craving a simple coconut dessert. If you enjoy classic homemade treats, be sure to try my Chocolate Hazelnut Cookies and Biscoff Butter Cookies .

Coconut Macaroon Recipe

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Made with shredded coconut, egg whites, and a few pantry staples, these Coconut Macaroons are crisp on the outside and chewy in the center. Dip them in melted chocolate for an elegant finish that's perfect for holidays, dessert platters, or everyday baking.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time: 20 minutes mins

Total Time 1 hour hr

Servings: 18 macaroons

Course: Dessert

Cuisine: American

Calories: 195

Ingredients Equipment Method Nutrition

Ingredients

  

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• 4 large egg whites at room temperature
• ½ cup 100 g granulated sugar
• 1 teaspoon 5 ml vanilla extract
• ½ teaspoon 2.5 ml almond extract
• 4¾ cups 385 g sweetened shredded coconut, chopped
• 8 oz 226 g semi-sweet chocolate, finely chopped (optional)

Equipment

• Mixing bowls
• Electric hand mixer
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheet
• Parchment paper
• Wire cooling rack

Method

 

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the egg whites, granulated sugar, vanilla extract, and almond extract until well combined.
   
3. Continue whisking until the sugar begins to dissolve and the mixture looks smooth.
   
4.  Add the egg white mixture to the chopped sweetened shredded coconut.
   
5. Fold gently with a rubber spatula until the coconut is evenly coated and a thick, sticky mixture forms.
   
6. Scoop equal portions of the mixture onto the prepared baking sheet, leaving about 2 inches between each macaroon.
   
7. Bake for 20–25 minutes, or until the tops and edges are lightly golden.
   
8. let the macaroons cool for 5 minutes.
   
9. Melt the semi-sweet chocolate until smooth. Dip the bottom of each cooled macaroon into the melted chocolate and place them back on parchment paper.
   
10. Transfer the cookies to a wire cooling rack and allow them to cool completely, Serve and enjoy.
    

Nutrition

Calories: 195kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 10gSodium: 25mgPotassium: 125mgFiber: 3gSugar: 15gCalcium: 12mgIron: 1mg

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These Coconut Macaroons prove that simple ingredients can create an impressive homemade dessert. With their golden coconut exterior, chewy center, and optional chocolate coating, they’re just as suitable for holiday celebrations as they are for everyday baking. Keep this recipe on hand whenever you’re looking for an easy dessert that’s both beautiful to serve and satisfying to make.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.