Classic Coconut Macaroons Recipe
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.
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.
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!
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
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:
- Banana Coconut Sweet Bread from Cravings of a Lunatic
- Coconut Apricot Bars
- Carrot Cake with Pineapple, Coconut and Pecans
- Coconut Cream Pie
- Maple Coconut Granola
- Coconut Zucchini Bread
- Hummingbird Cake with Coconut
- Coconut Truffles
- Chewy Coconut Cookies
- Coconut Cupcakes
- Chocolate Dipped Macaroons
- More Cookie Recipes
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.
Classic Coconut Macaroons Recipe
This classic macaroon recipe from Alice Medrich is the best you'll ever make!
Ingredients
- 4 egg whites
- 3 cups sweetened coconut (like Baker’s Angel Flake )
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Instructions
- Line two baking sheets with parchment. Set aside.
- 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.
- 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:
Yield:
16Serving Size:
1 cookieAmount Per Serving: Calories: 115Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 92mgCarbohydrates: 18gFiber: 2gSugar: 15gProtein: 1g
82 Comments on “Classic Coconut Macaroons Recipe”
I love macaroons…and yours look delicious Liz.
Thanks for the recipe and hope you are having a great week 🙂
I love this macaroons love to try it. It is my favorite order in a near by bakery.
I’m embarrassed to admit this but…I’ve never had a macaroon before!! They look absolutely divine, though!
We all love macaroons in our family, and I don’t make them often enough.
Lizzy yours is exactly how mine looks, except w/ chocolate drizzle that the little guys love so much. Yumm) xo
My husband is crazy for macaroons! I will try these for sure as I haven’t found a really good recipe, thanks Lizzy!
I love such easy desserts. I make macaroons with coconut, dates and banana. I will try your version soon.
Yes, a macaroon – not a macaron! Seems easy enough – I”m going to have to try your recipe. Total coconut freak, so that made Mounds my favorite candy bar back in the day 🙂
Oh nice is has more of a meringue base to it, they look awesome. I like them, my dad would devour them all.
Oh I love macaroons! I should try this recipe!
I have only tried to make these once and they were pretty good, but I think I will try your recipe some time!
Macaroons are one of my favourites and thanks for the reminder. These look amazing and I bet were a huge success at the tailgating.
Great recipe! The condensed milk version is pretty good, although awfully sweet. Definitely need to give these a try – thanks.
Ooooh girl! Sign me up for this one! You know my fridge is just LOUSY with coconut so this is perfect for us 🙂
I hear that angels eat this stuff… =)
We love them – I usually make Ina’s recipe, but will definitely give this one a try. Absolutely lovely photo!
my husband loves these, i will have to surprise him with some!
nice macaroons
Lizzy , if only the other macaron is as easy to make as this macaroon , I’ll be a happy camper ! lol I guess this recipe is much better than the one using condensed milk which is overly sweet and much more dense 😀 Beautifully-made and looks yummmmmm !
I’m not a macaroon person myself, but my significant other sure is. Good to have a can’t miss recipe on hand!
My friend Liz.
Oh my God!! Please, share with me those delights of macaroons, I love these mainly coconut. hummmmm delicious! …. Kisses Gina