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Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in a matter of minutes.

Coconut Macaroons Recipe

There is nothing quite like a chewy coconut macaroons. The white chocolate-dipped bottom covered with colorful sprinkles will make this the most sought after cookie on your Christmas tray. Make these with your kids and watch their eyes light up. These are such a blast to put together!

Big thanks to Marina from Let The Baking Begin for sharing such an amazing recipe! She is an amazing baker and everything I’ve made from her blog has turned out great. You should also check out her beautiful Napoleon Cake if you’re a sweets freak.

How to Make Coconut Macaroon

  • Preheat your oven and line baking sheet with parchment paper. Combine the shredded coconut, coconut oil, egg whites, sugar and vanilla in a bowl until sticky.
  • Use an ice-cream scoop to form macaroons. Place tightly packed scoops directly on baking sheet.
  • Bake in the oven at 250°F. Allow to completely cool.
  • Melt your white chocolate until smooth.
  • Dip the cookie bottoms into the white chocolate, then directly into a bowl filled with emerald sprinkles. Place on parchment paper to set. Drizzle remaining white chocolate over the top of macaroons. Sprinkle with red sprinkles.
Bowls with ingredients, another photo with all ingredients combined in one bowl.
Bowl with combined ingredients, baking sheet with macaroons on it.
Two trays with macaroons. one with bake and non baked macaroons.
Bowl melted chocolate and macaroon, another photo with two bowls.

Tips for success

  • Weigh Your Ingredients. Weighing your ingredients will ensure that you get the absolute perfect texture. Yes, it’s a little perfectionist, but so worth it!
  • Use sweetened coconut. Use sweetened coconut shreds to get that quintessential, ooey-gooey texture.
  • Melt chocolate in intervals. Melt the white chocolate in 10 second intervals to prevent overcooking. If you microwave it for too long, it will become crumbly and unsalvageable.
  • Use an ice cream scoop. To keep your cookies consistent in size, use a small or medium ice cream scoop.
  • Or, shape your macaroons by hand. You can also scoop out the filling and shape the macaroons with well-oiled hands by rolling between your palms.
Coconut Macaroons Recipe

FAQ

Where do coconut macaroons come from?

To be honest, no one really knows. The consensus for where these delectable treats came from is almost evenly split between Italy and Spain.

Why did my coconut macaroons spread?

Your macaroons will spread while baking if you don’t incorporate your batter well enough. You should mix the ingredients together until they are nice and sticky to prevent speeding.

What is the difference between a macaroon and a macaron?

A macaroon is a coconut cookie, while a macaron is a delicate French sandwich cookie. They often get mixed up because of the similar spelling but couldn’t be more different! Check out my recipe for The Perfect French Macarons if you have a hankering for this cookie.

Storing Macaroons

  • Refrigerate: Store in an airtight container at room temperature for up to 3 days. Or, store them in the refrigerator for up to two weeks.
  • Freezing: Freeze the macaroons for up to 2 months. Store them in a sealed air tight container or a freezer-safe bag to keep the cookies from soaking up any smells in your freezer.
A pile of coconut macaroons

Other Cookies To Try

Recipe

Coconut Macaroon on a baking pan

Coconut Macaroon Recipe

Print Pin
Servings
12 Macaroons
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Recipe contributed by: Natalya Drozhzhin
Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in a matter of minutes.

Ingredients

Cookies

Decoration

US Units – Metric

Instructions

Cookies

  • Place the oven rack in the middle and preheat your oven to 250°F. Line a small baking sheet with parchment paper and set aside. In a small bowl, combine coconut, coconut oil, egg whites, sugar, and vanilla until the mixture is sticky.
    Bowls with ingredients, another photo with all ingredients combined in one bowl.
  • Using a small or medium ice cream scoope, tightly pack each scoop and release onto the parchment paper.
    Bowl with combined ingredients, baking sheet with macaroons on it.
  • Bake for about 25-30 minutes for larger-sized macaroons (about 7 pieces) and about 20 minutes for smaller-sized (12-15 pieces) macaroons. Once baked remove from the oven and allow to completely cool.
    Two trays with macaroons. one with bake and non baked macaroons.

Decoration

  • In a small bowl, microwave the chocolate in 10 second intervals, mixing well between each until the chocolate chips just start to melt. Continue whisking until the chocolate is completely melted. If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
    Two bowls, one with non melted chocolate and one with melted
  • Dip the bottom of each macaroon into the white chocolate, then immediately into the emerald sprinkles and place on parchment paper to set. Drizzle the remaining chocolate with a fork over all of the macaroons and pop on some red sprinkles.
    Bowl melted chocolate and macaroon, another photo with two bowls.
Nutrition Facts
Coconut Macaroon Recipe
Amount Per Serving
Calories 130 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g25%
Cholesterol 2mg1%
Sodium 40mg2%
Potassium 61mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 17g19%
Protein 1g2%
Calcium 16mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Posted December 7, 2020

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.