Crazy for Crust

Bakery Style Coconut Macaroons

This post may contain affiliate links. For more information, read my disclosure policy.

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.

PIN IT NOW to save for later!

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.

This is the BEST Coconut Macaroon recipe because it’s full of coconut, soft and chewy, and has no egg!

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.

How to make the best coconut macaroons:

  • 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. 🙂

3.25 from 53 votes
Leave a Review »
Servings: 24

Coconut Macaroons

Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
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 82g flour
  • 5 1/2 cups 402g shredded sweetened coconut
  • 1/2 teaspoon salt
  • 1 14 ounce can (396g) 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!

Nutrition Information

Amount per serving (1 cookie) — Calories: 107, Fat: 4g, Saturated Fat: 3g, Cholesterol: 43mg, Sodium: 863mg, Carbohydrates: 16g, Sugar: 16g, Protein: 2g

Click here to see more of my Christmas cookie recipes!

Click here to see more of my ULTIMATE COCONUT recipes!

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

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. 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! : )

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

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

  4. 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.

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

  6. 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!!!

  7. 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?

  8. Can you use glutton free flour ?

  9. 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.

  10.  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!

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

  12. 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 🙂

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

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

  15. 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.

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

  17. 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!

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

  19. 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!

  20. 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!

  21. Could I substitute almond flour for regular flour?

  22. 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

  23. 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?

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

  25. No la hice porque no tiene las cantidades de los productos utilizados. En pastelería es fundamental hacerlo.

  26. Legit speechless, these bakery style coconut macaroons recipe look unreal!!! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Dorothy!

  27. Hi I was wondering how well these freeze?

  28. All purpose flour?

  29. Super easy to make and so delicious!

  30. These came out absolutely perfect! Everybody loved them! Thanks for sharing this recipe.

  31. Hi, This recipe looks great I have one question can I substitute Bob Red Mill Flour 1-1 instead of flour. Thanks jane

  32. My sweetened condensed milk is canned in 300ml. How does this work in this recipe

  33. Ads all over your blog and one has to be before the video???

  34. Best macaroons ever! Made the recipe exactly as printed. Make them to serve at a bridal shower – EVERYONE wanted the recipe!

  35. Gorgeous pictures. I made these bakery style coconut macaroons for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Dorothy!

  36. Is this regular flour or self rising please?

  37. You are my HERO! I love coconut macaroons and have tried many recipes and finally gave up. I use to work at the WVU Campus and involved with Women’s Studies. Every time there was a book signing there would be cookies and the very best Coconut Macaroons. They were so pretty tinted mint green, pink, yellow and the best part was, they were delicious. It’s the type of thing where before you leave, you want to shovel some in your purse (Oh the shame). This is perfect timing since I am shopping for cookie supplies tomorrow. I am so excited to make these.

  38. Can these macaroons go in the freezer before being dipped in chocolate? I start my Christmas baking early.

  39. Could you use coconut milk?

  40. I could not believe how easy these were to make. They taste wonderful!!! When my mom tried one, her eyes rolled back in her head like she had died and gone to Heaven. My husband was going to eat the whole batch.
    I was going to try a recipe that used egg whites but that kind of thing can be intimidating. Then,,,I found your recipe. Thank you, thank you, thank you!

  41. Followed the directions but they came out very dense and like a rock.  Not liking the almond flavor. 

Leave a Comment »