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This recipe was originally published on March 1, 2018.
From start to finish, these chewy coconut macaroons are quick to make! There’s no mixer necessary for these delectable cookies; just mix and bake. You can even dip them in chocolate for a special touch!
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What are coconut macaroons?
Coconut macaroons are small cookies made from coconut flakes and egg whites. The outside of the cookies are slightly crunchy, while the inside is chewy. They’re quick and easy to make, and so delicious!
Where did coconut macaroons originate?
Coconut macaroons trace their origins to an Italian monastery during the eighth or ninth century AD. They were brought to France in the 1500s, and their popularity has spread throughout the world. Jewish people enjoy eating coconut macaroons during Passover because they don’t contain leavening or flour.
Who invented coconut macaroons?
The name of the person who invented coconut macaroons is unknown, but they were originally made by Italian monks over a thousand years ago.
Are coconut macaroons gluten free?
They are gluten free only if there is no wheat flour in the recipe. My recipe does contain wheat flour, so if you have a gluten sensitivity, omit the flour or use a gluten-free substitute. If you are making coconut macaroons for Passover, make sure to leave out the wheat flour as well.
Are coconut macaroons supposed to be chewy?
Yes, they are definitely supposed to be chewy! That’s what makes these cookies so irresistible. A perfect coconut macaroon should have a crisp, crunchy exterior with a moist, chewy inside–a result you’ll get from my recipe.
What is the difference between macaroons and macarons?
Although they have similar ingredients, these two cookies have vastly different appearances and tastes. Macarons are an almond-based meringue cookie sandwiched together with a filling, while macaroons are a coconut-based cookie that never has a filling. Macarons are much more expensive because they are difficult to make, while macaroons are an affordable, easy to make treat.
How long do coconut macaroons last?
Keep coconut macaroons sealed inside of an airtight container at room temperature for up to 1 week. If you live in a warm climate and have dipped the macaroons into chocolate, it’s best to refrigerate them.
Do you need to refrigerate coconut macaroons?
There’s no need to refrigerate coconut macaroons, as they keep fine at room temperature for up to 1 week. However, if you notice that the chocolate is melting due to a hot room, just pop them in the fridge.
Can you freeze coconut macaroons?
Yes, coconut macaroons freeze exceptionally well. Seal them inside of an airtight container or a zip-top plastic freezer bag and freeze for up to 3 months. Defrost them at room temperature until softened.
How to Make Coconut Macaroons
Gather the ingredients for the coconut macaroons. You’ll need sweetened coconut flakes, sugar, flour, salt, vanilla extract, and egg whites. Be sure to grab some chocolate chips for later on.
Mix the sweetened coconut flakes, flour, sugar, and salt in a bowl until well blended. It’s easiest to use your hands instead of a spoon.
Add the vanilla and egg whites and mix with your hands again until the mixture is moist and evenly mixed.
Drop the mixture by rounded teaspoonfuls onto parchment-lined cookie sheets. For a more refined appearance, gently shape them into balls for a more rounded shape.
Bake the coconut macaroons one tray at a time in at 325 F oven for 18-20 minutes. The macaroons are done when they are a beautiful golden brown. Let them cool on a wire rack.
Meanwhile, melt the dark chocolate chips in a bowl set over a pan of gently simmering water. Stir occasionally until the chocolate is fully melted.
Dip the bottoms of the macaroons in the melted chocolate, then put them back on the parchment-lined trays.
Pour the leftover melted chocolate into the corner of a sandwich bag and snip off the tip to make a piping bag. Carefully drizzle the remaining chocolate on top of each macaroon, then chill them for 30 minutes before enjoying.
- Be sure to mix the ingredients well so there’s no lumps of coconut or unmixed ingredients.
- For a prettier presentation, gently shape the macaroons into balls before baking.
- Line the cookie sheets with parchment paper so the macaroons don’t stick to the metal trays.
- Bake the cookies one tray at a time for a more even bake. Watch them closely so they don’t burn.
- Want a gluten free, Passover-friendly version? Leave out the wheat flour or use a gluten free substitute.
Our Go-To Kitchen Tools for Coconut Macaroons
- Silicone Spatulas: stir and scrape out bowls effortlessly with these spatulas.
- Wilton Cookie Sheets: these are our all-time favorite cookie sheets.
- Parchment Paper: your cookies won’t stick to the trays with this paper down.
- Cooling Racks: keep your coconut macaroons crisp as they cool!
- Sweetened Coconut Flakes: this the crucial ingredient for these cookies.
Check out these other crave-worthy Christmas cookies.
- Mexican Wedding Cookies: these nutty, buttery cookies are rolled in a snowy layer of powdered sugar.
- Chocolate Peppermint Cookies: these beautiful cookies are chewy, creamy, and crunchy.
- Cardamom Snaps: this interesting twist on gingersnaps will have you reaching for a second cookie!
The pleasure of a 5-star review for this coconut macaroon recipe would be greatly appreciated.Print
Chocolate dipped coconut macaroons are a super easy treat that’s quick to make. These chewy Christmas cookies will definitely be a hit at a cookie exchange. Grab some egg whites and whip up the best macaroons ever!
- 5 1/3 cups sweetened coconut flakes (396g)
- 2/3 cup granulated sugar (135g)
- 1/4 cup all-purpose flour (30g)
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate chips, optional (170g)
- Preheat the oven to 325 F. Line two 11×17-inch cookie sheets with parchment paper.
- Use your hands to combine the coconut flakes, sugar, flour, and salt in a large mixing bowl until well mixed.
- Mix in the egg whites and vanilla extract until the mixture is thoroughly combined.
- Drop the mixture in rounded teaspoonfuls onto the prepared trays, spacing the macaroons about 2 inches apart.
- Bake each tray one at a time for 18-20 minutes at 325 F, until the macaroons are nicely browned.
- Let the macaroons cool on the parchment paper for a few minutes, then peel them off the paper and let them cool on a wire rack.
- To make chocolate dipped macaroons, pour the chocolate chips into a shallow heatproof bowl and set over a saucepan of gently simmering water. Make sure that the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate is melted.
- Dip the bottoms of the macaroons in the melted chocolate, then place on parchment-lined cookie sheets. Drizzle the remaining chocolate over the macaroons and chill for 30 minutes to harden the chocolate.
- Make this recipe perfectly the first time. Check out the step-by-step photos and pro tips before the recipe card.
- The pleasure of a 5-star review for this coconut macaroon recipe would be greatly appreciated.
- 👩🏻🍳 Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
- Category: Cookies
- Method: Baked
- Cuisine: Italian
Keywords: easy coconut macaroons, chewy coconut macaroons