Classic Coconut Macaroons Recipe
This Classic Coconut Macaroons Recipe is absolutely the best! These cookies are perfect with your cup of afternoon tea as well as excellent 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 for the Best Macaroon Recipe.
Why You Must Make
- The recipe comes from Alice Medrich, the baking guru and cookbook author.
- These macaroons are perfectly sweet and chewy.
- This is a classic recipe, made without sweetened condensed milk.
There are only five simple ingredients in this recipe!
- Kitchen Staples – Sugar, Salt, Real Vanilla Extract
- Egg Whites
- Sweetened Coconut – Like Baker’s Angel Flake Coconut
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.
- PRO-Tip: If you don’t have a double boiler, you can create a makeshift version by boiling water in a saucepan and nestling a heatproof bowl into it. The bottom of the bowl should not touch the water.
- The mixture must be stirred frequently while being heated until it thickens and becomes opaque, or loses its transparency. At that point, the mixture can be taken out of the water and cooled.
- Use a 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 decrease 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 as the best macaroons she’s ever eaten. Go ahead, coconut lovers, give this recipe a try!
Frequently Asked Questions
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.
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!
Macaroons are 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 French sandwich cookies. 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 many flavor alternatives. Macaroons (with the double “o”) 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 for 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 May Also Like:
- Banana Coconut Sweet Bread from Cravings of a Lunatic
- Coconut Cream Pie
- Coconut Truffles
- Chewy Coconut Cookies
- Coconut Cupcakes
- Chocolate Dipped Macaroons
- More Cookie Recipes
Classic Coconut Macaroons Recipe
This classic macaroon recipe from Alice Medrich is the best you'll ever make!
- 4 egg whites
- 3 cups sweetened coconut (like Baker’s Angel Flake)
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- Line two baking sheets with parchment. Set aside.
- Fill skillet halfway with water and bring to a simmer. In a heatproof bowl, combine all ingredients and place the bowl into the skillet.
- Cook, stirring frequently for about 5 minutes, till the mixture thickens and becomes opaque.
- Remove the bowl from the water and let it cool for about 30 minutes.
- Preheat oven to 350º. Scoop out about 2 tablespoons of batter (I used a medium 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.
Eggs separate best when cold. The yolk is less likely to break.
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Serving Size:1 cookie
Amount Per Serving: Calories: 115Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 92mgCarbohydrates: 18gFiber: 2gSugar: 15gProtein: 1g
83 Comments on “Classic Coconut Macaroons Recipe”
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:)
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.
These look like pure puffs of pleasure…I really need to make them, since we adore macaroons!
Love your macaroons. I am the only one that likes coconut in my house, so I never bake with it. So sad!
I’ve always been too terrified to make these!
Really nice macaroons, I like that technique.
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.
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.
Lovely! Can eat it anytime of the day…
love these macarons Lizzy look perfect!!!
Liz, they look fabulous. I make very similar three-ingredient coconut cakes (I just never call them macaroons and don’t add vanilla). I can imagine how yours are soft and sticky…
Oh look at those beauties…I love me a classic!! I use my mom’s recipe which is quite the same as the one you have. 🙂
Those LOVE macaroons so much, and yours look amazing!!! In my opinion, I think macaroons > macarons. I’m not sure what all the rage with the latter is. Anyway, great job…I’ll have to try my hand at these soon!
Alice has amazing cookie recipes and these look so good. I would probably be only one eating them here too (not that that’s a problem!):)
These look incredible my friend, definitely perfect 😀
My immediate family, mom, dad and 2 sisters all grew up loving macaroons but my own family; husband, son, and daughter dislike them – I on the other hand love them. I will be sure to give these a try. They sound so easy and with so few ingredients
it’s not that bad to be the only fan.. you can have all of them just by yourself. I actually like macaroons, so I would help you gladly! 🙂
I have to admit I am not a coconut fan. I like the taste of it but not the texture which is why I always go for the almond macaroons. But if you brought these over around the holidays, everyone else in both our families would positively inhale them!
Your macaroons look so dainty! I am pinning this for future reference:)
Lizzy, your Macaroons look delicious. I love Macaroons. I will be making this recipe soon:) Thanks for sharing.