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Coconut Macaroons on a round white plate

Classic Coconut Macaroons Recipe

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This Classic Coconut Macaroons Recipe is the BEST I’ve ever tasted! Perfect for with your cup of afternoon tea or bake up a big batch for the holidays.

Coconut Cookies are some of my favorites, but unfortunately, my family does not share my passion for coconut. This Alice Medrich recipe got rave reviews from my friends, and now is the gold standard of macaroon recipes.

Coconut Macaroons on a square white plate

BEST Coconut Macaroons Recipe

I am the only macaroon fan in my household. It makes it hard for me to get my fill of one of my favorite cookies. But I was heading out of town to meet up with some sorority sisters for football, tailgating and lots of gabbing. I baked up a batch of brownies, a pumpkin roll with cream cheese filling and I needed a 3rd treat to share. Three’s a charm, ya know.  I’d had my eye on this Alice Medrich macaroon recipe for a while, so decided to bake up some classic macaroons.

Classic Macaroon Cookies on a round white plate

Tips for Making a Traditional Coconut Macaroon Recipe

If you’re used to making a macaroon recipe with sweetened condensed milk, this recipe has an extra step. But, I promise you, it’s worth the extra time.

The ingredients, egg whites, sugar, coconut, vanilla and salt, are heated in a double boiler. In this recipe from Alice Medrich, a makeshift double boiler is made by boiling water in a skillet and placing a heatproof bowl into it.

This mixture must be stirred frequently until it thickens and becomes opaque, or loses its transparency. At that point, the mixture can be taken out of the water and cooled.

After about 30 minutes, the coconut cookies scooping can begin.

I like to use a large cookie scoop to place rounds of the batter onto a parchment lined baking sheet.

To bake, the macaroons start at a higher oven temperature at first, then it’s decreased after 5 minutes in the oven.

I will never make macaroons with a can of sweetened condensed milk again. This is the ultimate recipe. They’re sweet, moist, chewy. Just spectacular!!! One of my local foodie friends proclaimed these the best macaroons she’d ever eaten.  Go ahead, coconut lovers, give this recipe a try!

Coconut Macaroons on a round white plate

What’s The Difference  Between Macaroons and Macarons?

Are you unsure of the difference between Macaroons and Macarons? Well, you’re not alone. Though they are both cookies, there are major differences between the two. Both recipes also call for egg whites. That’s where the similarities end.

When it comes to macaroons, they’re made with egg whites, sugar and coconut. Coconut is key as it’s not a macaroon without coconut. Many versions are made with a can of sweetened condensed milk, which definitely makes for an easy recipe. But to taste the real classic macaroons, make a batch with egg whites. The texture of a macaroon  is chewy.

Macarons are a French sandwich cookie. Best made with older egg whites, macarons also contain almond meal. Where macaroons are always coconut flavor, macarons can be made in numerous flavors and filled with just as flavor alternatives. Macroons (with the double “0”) are super easy to make whereas Macarons (use your best French accent and roll your “R”) are fussy. The goal when baking up your macarons is to have each “cookie” to have a “foot” or base that’s a slightly different texture. The resulting macarons are not chewy, but instead crisp like a baked meringue.

You Might Like These Tools to Make This Coconut Macaroons Recipe

Coconut Macaroons on a leaf shaped white plate

Frequently Asked Questions

How Long Do Coconut Macaroons Last?

These coconut cookies will last up to a week if stored in an air tight container at room temperature. They can also be stored in the freezer for up to 3 months.

Why Are My Macaroons Sticky?

There are a number of reasons your macaroons can be sticky. First, if they're stored in a location with high humidity, they can easily get sticky. Other possibilities include over whipping the egg whites or not baking long enough. But don't worry, even sticky macaroons are delicious!

More Coconut Recipes You’ll Love:

Shopping List for Coconut Macaroons:

  • Check your pantry for granulated sugar, real vanilla extract and table salt
  • Sweetened coconut (like Baker’s Angel Flake)
  • Eggs (whites only needed)

This post for a Coconut Macaroons Recipe was originally shared in October, 2012. Text and photos were updated in 2019.

Yield: 16 cookies

Classic Coconut Macaroons

Classic Coconut Macaroons

This classic macaroon recipe from Alice Medrich is the best you'll ever make!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 4 egg whites
  • 3 cups sweetened coconut (like Baker’s Angel Flake )
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt


  1. Line two baking sheets with parchment. Set aside.
  2. Fill skillet halfway with water and bring to a simmer. In heatproof bowl, combine all ingredients and place bowl into skillet. Cook, stirring frequently for about 5 minutes, till mixture thickens and becomes opaque. Remove bowl from water and let cool for about 30 minutes.
  3. Preheat oven to 350º. Scoop out about 2 tablespoons of batter (I used a large cookie scoop) and place about 2 inches apart on baking sheets. Bake for about 5 minutes, then decrease oven temperature to 325º and bake till cookies are lightly browned with some darker edges, 10-15 more minutes.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 115 Total Fat: 4g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 92mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 15g Sugar Alcohols: 0g Protein: 1g
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82 comments on “Classic Coconut Macaroons Recipe”

  1. love these macarons Lizzy look perfect!!!

  2. Lovely! Can eat it anytime of the day…

  3. I need to hang out with you and your friends! These seem so simple to make and I’d love to have them on one of my dessert tables.

  4. I am definitely not keen on anything with sweetened condensed milk in them. It has a very distinctive flavour and it’s loaded with calories. Yours look much more mannageable.

  5. Really nice macaroons, I like that technique.
    Thank You.

  6. I’ve always been too terrified to make these!

  7. Love your macaroons. I am the only one that likes coconut in my house, so I never bake with it. So sad!

  8. These look like pure puffs of pleasure…I really need to make them, since we adore macaroons!

  9. You had me at macaroon. I love coconut. I mean love it. Occasionally I just buy a fresh one and crack it open and nosh on it like potato chips. It’s how I roll. These cookies would be gone in 3.196 seconds. I would point at someone else but we all know it would be me who ate them all.

  10. I’m also the only macaroon fan in my house. I’ve never baked them but really love how easy the recipe sounds. Thanks for sharing Liz & have a great weekend:)

  11. Haha, I’m also the only macaroon fan in my house too… I could go nuts on these things… eat them by the case! I love them when the bases are dipped in a thin layer of chocolate. Oh my God it’s good!

  12. We do love coconut at our house–these would be a treat. Looks like it’s on, ‘the list’!

  13. I love coconut and this is such a wonderful reminder. I got to make this.

  14. Dear Lizzy, I love coconut in all forms…it happens to be one of my very favorites. Funny enough though, I have never made macaroons. I will have to try these…they look perfect dear. xo, Catherine

  15. love dessert recipes that take less than an hour! quick & delicious. thanks for sharing

  16. These are so delicious! I love how simple and quick they are to whip up. Pinning these for later too, thanks for sharing! 

  17. This is a great recipe! My husband is a huge coconut fan and he couldn’t stop munching on these macaroons!

  18. These are so good! My kids can’t stop eating them! I can’t wait to make it again!

  19. Making these again for the holidays. They are always a favorite.

  20. This is such a great recipe! Always a favorite around the holidays, and your classic recipe is perfect!

  21. I have never seen sweetened coconut flakes here…these macaroons look chewy and yummy!

  22. these look perfect and delicious dear Lizzy! Absolutely love them!!

  23. Can I give a 10++++ stars!! You bet I’ll be making these!! xo

  24. This is going to be added to my holiday baking list. I am going to make a batch now because I can’t wait that long! 🙂

  25. What a gorgeous treat! Love coconut and chewy is definitely on my radar. 

  26. With all these fabulous tips, I’m sure to be able to make amazing macaroons!

  27. Coconut is one of those divisive ingredients – people seem to love it or hate it! Your lucky sorority sisters, getting to enjoy these plus two other treats!! I haven’t made macaroons this way, but now I’m inspired to try! Love the texture.

  28. Dear Liz, these classic macaroons are calling my name! Although I love coconut treats, I have never ever made any macaroons – your recipe looks like I would really enjoy it! Whenever I use shredded coconut in my baking, I like to use the coarse kind (there is fine and coarse shredded coconut available in stores around here) – makes for a nice texture.
    Thank your for another amazing recipe!

  29. although i’m not frequent to this site but whenever i saw post here it urges me to make one of it recipe and this time i’m going to make this one looks so delicious 🙂

  30. My family isn’t too keen on coconut either, but my feelings won’t be hurt if I have to eat all of these.

  31. Michael’s favorite cookie. I never was very successful when I baked them. I always blamed the altitude (which was blamed for everything when I had a Fail). Thanks for the tips. I may try again when I making cookies for the holiday.

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