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”
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 🙂
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!
Andrea
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.
With all these fabulous tips, I’m sure to be able to make amazing macaroons!
What a gorgeous treat! Love coconut and chewy is definitely on my radar.
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! 🙂
Can I give a 10++++ stars!! You bet I’ll be making these!! xo
these look perfect and delicious dear Lizzy! Absolutely love them!!
I have never seen sweetened coconut flakes here…these macaroons look chewy and yummy!
This is such a great recipe! Always a favorite around the holidays, and your classic recipe is perfect!
Making these again for the holidays. They are always a favorite.
These are so good! My kids can’t stop eating them! I can’t wait to make it again!
This is a great recipe! My husband is a huge coconut fan and he couldn’t stop munching on these macaroons!
These are so delicious! I love how simple and quick they are to whip up. Pinning these for later too, thanks for sharing!
love dessert recipes that take less than an hour! quick & delicious. thanks for sharing
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
Yum!!
I love coconut and this is such a wonderful reminder. I got to make this.
Kristy
We do love coconut at our house–these would be a treat. Looks like it’s on, ‘the list’!
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!