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I found the perfect Coconut Macaroons Recipe – they’re made with sweetened condensed milk without eggs! They’re soft and chewy and have so much coconut flavor. This is my absolute favorite macaroon recipe and the only one I make!
I’ve tried so many macaroon cookie recipes and not liked any of them; I’ve probably made 100 macaroons over the last few years! Most ended up not being what I was looking for…until I found this recipe. These are a game changer: 5 ingredient Macaroon Cookies that are super easy to make and egg free. They’re delicious with or without that chocolate dip.
Tips for How to make Coconut Macaroons
- Sweetened flaked coconut (or shredded coconut) are the base of this recipe. You need 5 full cups, so get two bags.
- Sweetened Condensed Milk is the magic that makes these cookies hold together without egg whites and sugar. You just have to stir the sweetened condensed milk with the coconut in a large bowl (along with some vanilla extract and salt) and you have your cookie dough.
- Bake these on a lined baking sheet with parchment paper or silicone baking mats so they don’t stick.
- Be sure to press any little pieces of coconut into the cookie dough balls – anything that sticks out might burn.
- You’ll bake them until they’re light golden on the bottoms – let them cool before you dip the bottoms in chocolate.
How to Dip Macaroons in Chocolate
Dipping in melted chocolate is completely optional! These taste great plain, but I love jazzing them up.
- I like to melt chocolate in a disposable Dixie brand bowl. The bowls can be microwaved and makes cleanup a breeze.
- Use baking chocolate NOT chocolate chips. Baking chocolate melts better and hardens better.
- Use white baking chocolate, semi-sweet chocolate or milk.
- Cover a cookie sheet with parchment or wax paper (or your silpat liners) to place your dipped cookies on.
- Want a more traditional cookie? Try my coconut cookie recipe!
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Expert Tips
- The mixture is easy to stir and scoop. I like to make large 2-tablespoon size macaroons but you can make them smaller as well.
- Make sure to wet your fingers and press in any little coconut tails sticking out of the cookie balls, those will burn.
- You can make Gluten-Free Macaroons by swapping 1:1 Gluten Free AP flour (i.e. Bob’s Red Mill).
Coconut Macaroon Cookies Recipe
These are the BEST Coconut Macaroons! Bakery-style, perfect, and dipped in chocolate! They are egg-free, soft, chewy, and FULL of coconut. Omitting the eggs from these Coconut Macaroons makes them more dense and the perfect bakery style cookie!
Recipe Video
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients
- ⅔ cup (82g) flour
- 5 ½ cups (402g) shredded sweetened coconut
- ½ teaspoon salt
- 1 14 ounce can (396g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 ounces (113g) white or semi-sweet baking chocolate or a combination of both or almond bark
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
- Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
- Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
- To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry.
Recipe Notes
- I like to make large 2-tablespoon size macaroons but you can make them smaller as well.
- Wet your fingers and press in any little coconut tails sticking out of the cookie balls, those will burn.
- Use 1:1 Gluten Free AP flour for gluten-free macaroons.
- Store in an airtight container for several days or freeze for several months.
Recipe Nutrition
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 863mg | Sugar: 16g
Nutritional information not guaranteed to be accurate
Mine spread like cookies, what did i do wrong? came a bit undone on the top but edges started to golden
Chances are there wasn’t enough coconut used – what kind of coconut did you use?
Made these macaroons twice, and both times the cookies came out great and both times they were a big hit with everyone. I used melted chocolate chips without a problem and the dark chocolate made it taste like a Mounds bar.
Can i make this with regular shredded coconut (unsweetened)?
Can you just use self rising flour. And leave out the salt?
Self rising flour also has baking powder, so I’m not sure what that will do to these.
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