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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 minutes.

Coconut Macaroons Recipe

The white chocolate dipped bottom, combined with colorful sprinkles will make this the most sought after cookie in your Christmas cookie collection. Make it with kids and they’ll have a blast, it does have sprinkles after all!

Thanks to Marina fromLet The Baking Beginfor sharing such an amazing recipe. She is amazing baker, you can see her beautiful Napoleon Cake.

Coconut Macaroons Recipe

Tips for success

  • Weight your ingredients for the perfect texture
  • Use sweetened shredded coconut for the best ooey-gooey texture
  • Melt the white chocolate in 10 second intervals and do not overheat, or the chocolate will become crumbly and ruined
  • Use a medium sized ice cream scoop for the best consistency in size, or oil your hands and shape the coconut macaroon balls by hand by rolling it between two palms
A pile of coconut macaroons

How to store the Macaroons

  • Store in an airtight container, at room temperature for up to 3 days.
  • Freeze the macaroons for up to 2 months. Store them in a sealed air tight container or a ziplock bag; this will keep out the freezer smell from the cookies.

Other Cookies To Try

Recipe

Coconut Macaroon on a baking pan

Coconut Macaroon Recipe

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Servings
12 Macaroons
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
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 minutes. 

Ingredients

Ingredients for Decorating Coconut Macaroons

US Units – Metric

Instructions

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

How to decorate the Coconut Macaroons

  • In a small bowl microwave the chocolate in 30-15-15-15-5 second intervals, mixing between each one, or until the chocolate chips are just starting 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 the emerald sprinkles and set on the parchment paper to set. Drizzle the remaining chocolate with a fork over all of the macaroons. Sprinkle with some red sprinkle 
    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 11, 2018

About Author

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.