Bakery Style Coconut Macaroons

I’ve finally done it: I found the perfect Coconut Macaroon recipe! These are the BEST Coconut Macaroons! Bakery-style, perfect, and dipped in chocolate! They are egg-free, soft, chewy, and FULL of coconut.

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This is the BEST Coconut Macaroon recipe! Easy, one bowl, and fast they're the perfect coconut cookie!

I was only 22 when I went to Carmel for the first time. Mel and I went for his 39th birthday. We were dating (but soon to be engaged). The second I stepped foot on Ocean Avenue I was in love. Carmel is one of my happy places!

On that trip, Mel introduced me to high-end shopping (where we couldn’t afford to buy, but it was fun to look), high-end restaurants with inch-thick wine lists, and Midori Martinis. We loved Carmel so much that we returned once or twice a year for several years until one time Mel ordered an orange juice with breakfast and it was $7.

That’s when we realized we were kind of priced out of the area. #saddayindeed

Perfect Coconut Macaroons

Last month, when I visited Carmel with some blogger friends, we walked around downtown and memories kept rushing back to me. The gallery with the gorgeous photographs, the store where I tried on high-end apparel just for fun, the restaurants we used to eat at. Even after 10 years it seemed like nothing had changed. And, delightfully, that included the bakeries.

The two main bakeries in Carmel are pretty much the same but with different names. They both have a front window full of ginormous chocolate chip cookies, soft pretzels the size of my head, and softball sized coconut macaroons.

I bought a coconut macaroon and fell in love. It reminded me that I’ve been hunting for the perfect coconut macaroon recipe for almost 2 years (ever since I had a Matterhorn Macaroon at Disneyland). So the second I got home I started testing recipes…again.

The PERFECT Coconut Macaroon Recipe! Easy, fast, and just like the Matterhorn Macaroons at Disneyland!

You see, I’ve tried so many macaroon recipes and not liked any of them. I’ve tried ones with flour, without flour. I’ve tried ones with sweetened condensed milk and ones with just sugar. I’ve tried whipping egg whites and not whipping them.

I’ve probably made 100 macaroons over the last 2 years. Some were okay. Some I hated. Some had major potential but ended up not being what I was looking for.

Until today. Today I’m sharing with you the BEST Coconut Macaroon recipe out there. And I know, because I’ve tried SO MANY.

The BEST Coconut Macaroon Recipe

So, what is the secret to the perfect, most compact, BEST macaroons?


I know, right? That’s what I thought too. Is it even possible to make a macaroon without eggs? Is it allowed? Or is it against macaroon law?

Whatever it is, it’s the best. Instead of binding these with eggs, they are held together with flour. Leaving out the egg and adding some flour makes a dense and more cookie-like macaroon. THIS is the recipe I’ve been searching for ever since I devoured too many Matterhorn Macaroons 2 summers ago.

This is the BEST Coconut Macaroon recipe! Easy, one bowl, and fast they're the perfect coconut cookie!

Making coconut macaroons (not to be confused with almond-based macarOns) is one of the easiest things ever. One bowl, one spoon, and about 10 minutes from stirring to baking.

Because there are no egg whites to bind the coconut together, you need something wet. For that reason, I used sweetened condensed milk. I also used both vanilla and almond extracts. I could drink almond extract, I love it so much. You can leave that out if you want (or use another extract in it’s place, like lemon or hazelnut).

Don’t forget the coconut! Obviously, you need lots of the good stuff for these cookies. I used the basic shredded sweetened you get at the grocery store. Mix all the ingredients, scoop, and bake. I used a 2 tablespoon cookie scoop. You could make them mini or even larger if you want. #GoSoftballSized

They’re great plain. But they’re even better with chocolate! I dipped the tops of mine in chocolate and white chocolate. You can use one or the other, or both. You can also dip the bottoms instead. Do what you like! I like dipping the tops because you get more chocolate.

More chocolate > less chocolate.

If we’re being honest, I liked the white chocolate ones best. They reminded me of Disneyland. 🙂

This is the BEST Coconut Macaroon recipe! Easy, one bowl, and fast they're the perfect coconut cookie!

The chocolate ones remind me of Carmel, which reminds me of my husband…and lots of blogger friends. 🙂

Did you make this recipe?

Coconut Macaroons

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!


  • 2/3 cup flour
  • 5 1/2 cups shredded sweetened coconut
  • 1/2 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
  2. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
  3. 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.
  4. 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.
  5. 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. Tip: don’t refrigerate or you’ll get the condensation marks!
Recipe from All Recipes.
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you love macaroons, try these:
Macaroon Blossoms
Salted Caramel Toffee Coconut Macaroons by Two Peas and Their Pod
Pink Sprinkle Macaroons by Pint Sized Baker
Caramel Rum Macaroon Cookies by Melissa’s Southern Style Kitchen

Bakery Style Chocolate Chip Cookies

bakery-style-chocolate-chip-cookies (3 of 6)

Bakery Style Peanut Butter Cookies


Homemade Coconut Oreos

Coconut Oreos (2 of 7)w

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  1. These macaroons are gorgeous, Dorothy! I love the chocolate and coconut combination. I’ve never made a macaroon before, but it’s definitely on my list to do so. Pinned!

  2. I’ve just added Carmel to my bucket list of places to visit, Dorothy. Gotta admit, I really want to move away from the cold east coast out to CA where I can experience all the loveliness.. Someday…
    These have to be softball-sized. Otherwise, where’s the fun? 🙂 They look so soft and amazing!

  3. A good friend of mine makes really delicious macaroons, but she recently moved five hours away from me. Now, I’m going to have to keep on with her legacy by making this version, Dorothy! 😀 

  4. I love coconut macaroons and have only made them one time! This looks like the perfect recipe, never thought to add chocolate to the tops. Yum!! Definitely want to visit Carmel one day 🙂

  5. I have to tell you a secret- I have never tried macaroons before! I know, right?! Blogger shame, right here. So I need to make these! They look so good I was wishing I could just grab one from the screen. Also Carmel sounds like it would be a magical place!

  6. All that sweetened condensed milk and sweet coconut, I know these babies were just perfection 🙂 Total diet food and just what I need for swimsuit season, right! lol  They are seriously some of the prettiest macaroons I’ve ever seen on a blog, ever! 🙂

  7. I need to make these! They do look just like bakery style macaroons! Simply Stunning!

  8. Eggless macaroons? Sounds awesome!

  9. These look phenomenal!! Many thanks for going through so much recipe testing so that we don’t have to! I love how foods can trigger memories – I can’t say I have any specific macaroon memories, but perhaps it’s time to make these and create some!

  10. I’m not picky about macaroons, I will eat even the store bought kind. What I am saying here is that to have a macaroon like this would probably blow me away. Do you think I am ready? 😉 

  11. These look wonderful! I love how moist and NOT dry they look 🙂 Delicious! Pinning 🙂

  12. No eggs?! I would have never guessed!! Coconut is the fastest way to my heart, it is my absolute favorite. I cannot wait to make these babies!

  13. I love the look of these macaroons, they look so dense, moist and sweet! Omitting the egg is so clever, sometimes the egg can add quite a light texture to the macaroons which is a big no-no, pinned! 

  14. I would totally eat the white chocolate ones first too! Your macaroons are pure perfection! 

  15. my dad LOVES coconut macaroons. I have been looking for a good recipe of them to make for him. I`m going to have to give these a try.

  16. I love macaroons! My grandma used to make them often, without the chocolate topping though (nice touch!!). Bookmarked!:)

  17. I am always on the lookout for the next best macaroon — I take them very seriously!  These look fabulous, and you better believe I’m going to try them…I’m intrigued that they don’t have eggs!  They look perfect!

  18. as much as I love coconut, I don’t think I have ever made a macaroon! I don’t love them from the store, they are always dry, but these look anything but dry!

  19. Oh my – I could so go for one right now! It’s funny, you forget how much you love something until you have it again. Then you sit & wonder why on earth you don’t make them more often.  Can’t wait to try your version – I am always up for a new macaroon recipe. 

  20. Again, I can testify that these were fantastic (and I’m not a big coconut fan). Thanks again! 🙂

  21. I have never tried to make macaroons, since I didn’t know which recipe to trust, but now I have one I trust!  These look wickedly good, and since coconut and lemon are two of my all-time favorite ingredients, I am going to try lemon icing on them. And I always enjoy a chance to use my almond extract – the smell alone makes me happy.

  22. Definitely a great recipe!  And Carmel… favorite little fairytale town on the coast in Ca!!  We try to get there once a year!  Charming…and , yes, expensive!

  23. I totally drink a $7 OJ, what are you talking about?? 😉 Totally kidding, that’s craaaazy. And so are these! I never ever ever would’ve guessed no eggs was the answer. Takes a creative and genius soul like you Dorothy, thank you for figuring this out for a fellow macaroon eh-er. Pinning to try!

  24. I love this recipe- have made it for years!  I prefer a drizzle of dark chocolate on top! Thanks  for the Carmel memories- live in NC but love visiting Ca. and Carmel is one of my favorite places!

  25. I’ve been making Ina Garten’s macaroons for years (egg whites no flour) so I’m intrigued!. Love coconut macaroons and almond extract so I’m going to give these a go! Thanks for sharing!

  26. Hubby loves coconut so these are on my to-make-list for sure!  Oh yeah, I like coconut too but does that count?  haha 😉

  27. Do I even need to tell you how much I love these? I mean…COCONUT and white chocolate! ‘nough said. 

  28. I can’t resist a good macaroon! These need to make an appearance in my kitchen asap!

  29. Nobody in my family likes coconut except for me. Darn. I guess I will have to make these and eat them all myself!

  30. These look perfect! I am a big time coconut lover and love how dense they are! No eggs and more four genius! Both chocolate dipped versions sounds amazing! Pinned!

  31. I love macaroons! I must make these if they’re the best – they certainly look it! 

  32. This was easy and delicious. Thank you

  33. Yay for the perfect macaroon!  I add flour to mine too and the texture is spot on!  I must say your cookie scoops look so much better than mine 🙂  LOL!  Love the chocolate on top!!!!

  34. Made these tonight for my niece’s shower coming up on Sunday. I dipped them in the white chocolate and covered them with little pink heart sprinkles and pink sanding sugar as pink is one of the theme colours for the shower and  they turned out beautiful and delicious (I had to sample one) Thank you for such an awesome recipe –  I know my niece will love them.

  35. I just made these, because I discovered a bag of coconut in the depths of my cabinets this week! They are great plain, but I am definitely dipping them in chocolate! How long will they last? Refrigerate or not for longer lasting?

    • You don’t have to refrigerate them, but the’ll last an extra day. 3 days without, 4 with, I’m guessing. I also froze them and they froze well, but the chocolate gets a little cloudy (they still taste fine though). Enjoy!

      • How long can they stay frozen? We’re having a surprise 50th birthday party for my sister and the entire menu is chocolate. These will work because they have chocolate. I will wait til I thaw them to add the chocolate. Also, do you AP or SR flour?

  36. i made these following the instructions.  You said to line trays with wax paper, which I found odd, but since it was your recipe I did as instructed.  As I thought might be the case,,they all suck to,the wax paper and I had to throw them all away.  I am guessing you meant parchment paper?!  Next time time I’ll go with my instincts.  They looked like they would have tasted yummy. 

  37. I’ve missed something in the macaroon recipe. Next to sweetened condensed milk u have see note in parathesysis. I can’t find that note. I so want to make these!

  38. I was looking in the comments for the same thing Cookie asked above!  What size can of sweetened condensed milk please?  Can’t wait to try these! Thanks!

  39. Do you have to put almond extract in the cookies.

  40. AMAZING 

  41. you say don’t refrigerate…so does that mean they can’t be frozen? (the coconut macaroons)

  42. Came across your recipe, made them today for a christmas party i’m going to, LOVE THEM, and your right they are the best. Thank you..

  43. I made these the other day. They were absolutely delicious!! They were moist and flavorful, and the flour added just the right consistency.

    I dipped half of the macaroons in the melted white chocolate chips and the other half, I used the white chocolate bark. I did prefer the white chocolate bark topping over the white chocolate chips, but this cookie recipe is absolutely a keeper!!

  44. These were WAY too sweet for my taste! I will use unsweetened coconut next time.  Otherwise the consistency was great and the chocolate is beautiful!

  45. I made these last night for my Christmas cookies trays…..and they are awesome!  I dipped the bottoms instead of the tops… pretty!  AND….my hubby actually said he liked them better than his Mom’s macaroons!  HOLY COW!!!  I’ve seriously spent the better part of 30+ years trying every recipe, then making ‘other’ coconut/meringue style cookies cuz I could never get even close to his Mom’s…..UNTIL NOW!!!!!  YOU ROCK, Dorothy!!!!!  Merry Christmas!!!

  46. I made these today. They are the BEST coconut macaroons! Thank you. I will make them again because I love coconut and I have baked many.

  47. Good evening from Michigan!
    I just had a quick question.. How long do these cookies stay fresh for? two days? three days? a week? 
    These are fantastic! I don’t even like coconut.. AT ALL! and these are phenomenal! I made these for my mom.. I just had to take a bite to see if they were good or not and WOW, so yummy!! I poured white and semi chocolate over some of my macaroons and left some plain.. Just to give my mom the option.. These would be DIVINE with tea or coffee. THANK YOU FOR THIS RECIPE!!!

  48. Hi Dorothy,
    I am about an hour from Carmel, love visiting there. If you ever make it to Capitola, near Santa Cruz, CA, go to Gayle’s bakery on Bay Avenue. I love macaroons and they have a chocolate coconut cookie macaroon that is deliciously chewy…yummy.

  49. Well, my macaroons were beautifully golden on the bottom with slight golden color after 13 mins. The center is a bit gooey. I don’t care for the texture. Not sure what happened…? The oven seems to be okay in regards to accuracy of temp. Are these suppose to be a bit wet and chewy?

    • Mine weren’t wet but they were dense and chewy. There is going to be a slight texture/flavor difference between these and a macaroon made with eggs, so if you’re comparing taste to the other kind, that might be the difference. I just prefer the flavor without the eggs!

  50. I think you’re right about the taste difference. And, chewy vs gooey… chewy is more accurate. I believe I will make a small batch of both to compare. Those that I shared with really liked these. I liked the white chocolate more. I had never had macaroons w/white & I must say, the flavors go really well together. Thank you, Dorothy, for getting back to me on this. The ease of using flour instead of egg was appreciated! : )

  51. Can you use something else besides almond extract? I have allergies to almond!

  52. Would I need to make any high altitude adjustments?

  53. My first day on your blog … and already know that I’m not going to be disappointed.  Eggless macaroons?   Can’t get better than this!  My daughter and I love anything / everything with coconut but are both allergic to eggs.  Guess what I’m gong to make tomorrow?  Looking forward to many more delicious recipes. THANK YOU.

  54. I’m allergic to almonds is there anything else I could use instead of the almond extract?

  55. Made these today and they are really yummy!!!  I left some plain, dipped tops of some in semi-sweet chocolate and remaining in white chocolate.  Thanks for a great recipe!!!

  56. Hi Dorothy,

    The coconut macaroons without egg whites sounds luscious and I am going to make them for a potluck. I wondered if coconut flour can be substituted for the regular flour in the recipe? Would the same quantity be used?

  57. Can you use glutton free flour ?

  58. I have been baking for alot of years more thank I like to mention. THESE ARE EXCELLENT! I have made them for every function that I cater or family functions and they are always a hit and everyone asks for the recipe of course I say ” I will get it to you soon” and I never do…… Now I just say it s a secret recipe SORRY. But I thank you so much for sharing. Take care of you.

  59.  I used vanilla and coconut extract. To me almond extract can be overpowering..So tasty!  My fiancé loves coconut 
    and it was hard keeping him out of the bowl before the cookies could be cooked! Very moist.. going to drizzle some chocolate on them now and add a scoop of coconut gelato on the side!

  60. SO LOVE<LOVE luv ;them and you for sharing your tip on the best ever macaroons, luv, lol, lori

  61. Any idea if you can freeze these and then add the chocolate once they’re thawed? I followed your recipe last year and they were DELICIOUS! Hoping I can make them ahead this year 🙂

  62. Hello. Do you know how long in advance these can be made? Thank you. 

  63. could u put them in the small cupcake wrappers? I want to put them w the Christmas cookies I give out to our neihbors

  64. Hello. I just made these and my macaroons baked out flat. Any reasons why? Also, I noticed that to yield 24, they are HUGE. Is this correct? Thank you.

  65. Hi can you use desiccated coconut instead? Thanks xx

  66. Good heavens! I love macaroons. But how delicious would these be with a caramel flavored frosting??? (Every time I read that you ate these in Carmel, I wanted one with caramel!) White chocolate is good too, though. And my favorite, a candied cherry on top. Thanks for sharing the recipe!

  67. Just made these for a pre valentines treat and they are wonderful. Thank you for sharing the recipe.

  68. Thank you for this delicious recipe! I’m counting my calories this month and was searching Pinterest for healthy dinner recipe ideas as this one popped up. Totally distracted me! I had no condensed milk so made some from evaporated milk+sugar. They did sink down slightly. I ended up using 6oz evaporated milk and 1.25c sugar per c of milk for a half batch. May try slightly less next time. Still, they look amazing and taste absolute fabulous! Your macaroons are totally worth the 256 kcal each by the way!

  69. I just made these and they are wonderful! They aren’t even cool yet but that didn’t stop me from trying them. We still have a lot of chocolate in the house from Valentine’s sales so I might just skip that step. They are so good just plain. Thank you!

  70. Could I substitute almond flour for regular flour?

  71. I’ve always been fond of coconut macroons but I hate the egg white option…too messy..
    Thanks for such an easy recipe..
    Just a qstn..can we use decicated coconut? coz we don’t get such coconut easily available in my place

  72. These look wonderful! I want to make them for Easter. I like the idea of freezing them , and then adding the chocolate after they thaw ,just before serving .
    Can you dip them in chocolate ganache instead of the melted semi sweet chocolate?

  73. Can we use freshly grated coconut?If yes, do we add some sugar to it?

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