Chewy Coconut Macaroons Recipe

Made with sweetened coconut flakes, egg whites, and a few simple pantry staples, these Coconut Macaroons are moist, chewy, and full of coconut flavor. They’re a favorite for holidays like Passover and Christmas but are easy enough to make any time you want a simple, comforting cookie.

The Best Coconut Macaroons Recipe

This recipe is straightforward and hands-off for most of the time. You gently heat the egg whites, sugar, and coconut until the mixture binds, chill briefly, then portion and bake. From start to finish it takes just over an hour, and most of that time is inactive.

Why You’ll Love These Coconut Macaroons

• Just a few ingredients. The cookies use shredded coconut, egg whites, granulated sugar, extracts, and a pinch of salt—easy to stock and quick to mix.
• Moist, chewy texture. The cooking step gives the macaroons a tender, chewy interior while the exterior browns to a pleasant golden color.
• Make ahead friendly. These macaroons keep well: store them in the fridge for up to two weeks or at room temperature for several days.

Macaroon vs Macaron

Though the names are similar, macaroons and macarons are very different. Macaroons are coconut-based and chewy, while macarons are delicate meringue cookies with a smooth shell and flavored fillings.

What You’ll Need

This version uses six main ingredients. Quantities and the full recipe are listed below in the Ingredients and Instructions sections.

• Egg whites – Separate fresh eggs yourself for best results; carton egg whites aren’t ideal here.
• Granulated sugar – Sweetens and helps bind the coconut.
• Sweetened coconut flakes – The slightly sticky texture of sweetened coconut helps the cookies hold together.
• Almond and vanilla extract – A blend of extracts gives more depth than vanilla alone.
• Salt – Just a pinch brightens the flavor.

How to Make Coconut Macaroons (Overview)

Below is a concise overview; follow the detailed instructions after the ingredient list for best results.

• Cook: Gently heat egg whites, sugar, and coconut until the mixture becomes sticky and moist (about 12–15 minutes).
• Cool: Stir in extracts, then chill about 30 minutes so the mixture firms up for shaping.
• Bake: Scoop tightly packed tablespoonfuls onto a prepared sheet and bake at a low temperature until golden, about 27–30 minutes.

Tips for Success

• Use sweetened coconut. It helps achieve the right texture and sweetness without additional adjustments.
• Stir frequently while cooking. Prevents sticking and ensures the mixture heats evenly.
• Avoid overbaking. The cookies should be golden, not dark brown; remove them as soon as they reach a light golden color.

Proper Storage

• Room temperature: Store in an airtight container for up to 5 days.
• Refrigerator: For longer storage, refrigerate in an airtight container for up to 2 weeks.

Ingredients

• 3/4 cup egg whites (from about 5 large eggs)
• 2/3 cup granulated sugar
• 10 oz sweetened coconut flakes (about 3 1/3 cups; Baker’s suggested)
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a heavy saucepan, combine the egg whites, sugar, and coconut flakes. Cook over medium-low heat, stirring frequently, until the mixture comes together and is sticky and moist, about 12–15 minutes. The mixture should not be dry.
2. Remove the pan from the heat and stir in the almond and vanilla extracts and a pinch of salt. Transfer to a dish and chill in the refrigerator for about 30 minutes so the mixture firms up for shaping.
3. Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper or a silicone mat.
4. Using a tablespoon, scoop tightly packed tablespoonfuls of the chilled mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 27–30 minutes, until the macaroons are golden. Allow to cool on the pan for a few minutes, then transfer to a rack to cool completely.

Equipment

• Sheet pan
• Heavy saucepan
• Mixing spoon and tablespoon for scooping

Nutrition (per serving)

Yield: about 17 servings — Serving size: 2 cookies.

• Calories: 129 kcal
• Carbohydrates: 14.5 g
• Protein: 2 g
• Fat: 7 g (Saturated fat: 5.5 g)
• Cholesterol: 54.5 mg
• Sodium: 74 mg
• Fiber: 1 g
• Sugar: 13.5 g

More Coconut Desserts

• Whipped coconut cream
• Coconut pie
• Coconut cookies
• Chocolate-drizzled coconut macaroons
• Coconut macaroon nests

These coconut macaroons are a simple, dependable recipe that delivers chewy, coconut-forward cookies with minimal fuss. Once you try them, you can experiment with dipping or drizzling melted chocolate, folding in chopped almonds, or shaping them into nests for holiday treats.