Bakery Style Coconut Macaroons

4.86 from 14 votes
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I’ve finally done it: I found the perfect Coconut Macaroon recipe! These are the BEST Coconut Macaroons! They’re made bakery-style without eggs, soft and chewy, dipped in chocolate!

This is my absolute favorite macaroon recipe and the only one I make, plus they’re a Disney copycat: if you love Matterhorn Macaroons you’ll LOVE these.

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macaroons dipped in chocolate in stack

How to make Macaroons VIDEO

Why it’s the BEST Coconut Macaroon Recipe

I’ve tried so many macaroon recipes and not liked any of them. I’ve tried ones with flour and 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 few years. Some were okay. Some I hated. Some had major potential but ended up not being what I was looking for…until I found this recipe

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

AND – if you love Disneyland as much as I do – then you’ve had a Matterhorn Macaroon at the Jolly Holiday Cafe…these are a copycat and they taste quite similar.

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

What is a Macaroon?

Macaroons, also called Coconut Macaroons, are a chewy cookie that’s bonded together with coconut. It’s not a traditional cookie in the sugar or chocolate chip cookie sense; it’s basically eating coconut.

These are not to be confused with Macrons, which are a dainty French cookie made with almond flour and egg whites. Those don’t have coconut in them (unless they’re coconut flavored).

Coconut Macaroon Ingredients

There are several different way s of making macaroons and I’ve tried every single one of them to find the best recipe. This macaroon recipe is from Allrecipes and it’s my favorite!

Some macaroons are made without flour and are gluten-free. These are the ones you see most often eaten during Passover. Those are bound together with egg whites, but I don’t love them.

These macaroons use flour for binding and have 5 ingredients:

  • Flour: All-purpose, but you can substitute gluten-free 1:1 AP flour
  • Sweetened Condensed Milk: use regular, not nonfat
  • Vanilla: For flavor, you can add almond extract too or any extract!
  • Salt: To cut some of the sweetness
  • Shredded Sweetened Coconut: You can find the coconut in the baking aisle. It’s also often called “Angel Flake” depending on the brand. Get a 2 bags; you need over 5 cups.

If you skip the salt and the vanilla, this would be a 3 ingredient coconut macaroon recipe!

coconut macaroon process photos

How to make Macaroons 1-2-3

Seriously, just three easy steps:

  1. Mix together the ingredients in a large bowl, no mixer needed!
  2. Scoop and bake.
  3. Dip in chocolate – optional.

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.

Wet your fingers and press in any coconut tails before baking so they don’t burn.

PRO TIP
Perfect Coconut Macaroons

Chocolate Dipping Tips

Dipping is completely optional! These taste great plain, but I love jazzing them up. Plus, the Matterhorn Macaroons at Disneyland are covered in white chocolate.

Most macaroons you’ll see have the bottoms dipped in chocolate, but I like to dip the tops to be different. Do what you prefer.

Here are a few tips I have for chocolate macaroons:

  • I like to melt my 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 or semi-sweet.
  • Cover a cookie sheet with parchment or wax paper (or your silpat liners) to place your dipped cookies on.

Storing and Freezing Coconut Macaroons

Store them in an airtight container for up to 3 days, longer if you refrigerate them. You can also freeze these, even with the chocolate.

Learn how to freeze dessert.

The BEST Coconut Macaroon Recipe

FAQ about this recipe

What’s the difference between a coconut macaroon and a macron?

A coconut macaroon – this recipe – is a cookie made with tons of coconut. A macron is a French cookie – a sandwich cookie made with egg whites and almond flour and a filling.

How long do coconut macaroons last?

These will last 3-4 days on the counter and even longer if stored in the refrigerator.

Can you freeze macaroons?

Freeze these in an airtight container for up to 3 months. When defrosting, the chocolate may get a bit cloudy, so I recommend dipping in chocolate after defrosting.

Can I dip the bottoms in chocolate?

Yes you can dip the bottoms instead of the tops – your choice!

How do you make gluten-free coconut macaroons?

Because these have flour, they’re not gluten free like other recipes but you can swap 1:1 Gluten Free all purpose flour for the regular flour and it’ll work just fine.

Try my other macaroon and coconut recipes:

Have you made this recipe?

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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!
4.86 from 14 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 24
Serving Size 1 cookie

Ingredients

  • 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

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 Video

Nutrition Information

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

Course Dessert
Cuisine American
Keyword coconut

Click here to see more of my Christmas cookie recipes! Click here to see more of my ULTIMATE COCONUT recipes!

coconut macaroons in stack

Coconut Macaroons are an easy cookie recipe! These are macaroons without eggs and made with condensed milk. They’re soft and chewy and you can dip them in chocolate. This is the BEST Macaroon recipe ever!

Last Updated on February 23, 2022

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154 CommentsLeave a comment or review

  1. I made these to take to a wedding party my sister was hosting, and they were the talk of the party!! This is an amazing recipe. I had so many people ask me for the recipe. Thanks for sharing this amazing and simple recipe. I dipped mine in blue candy melts and added green sugar sprinkles. They looked phenomenal.

  2. I wish I found this recipe before Christmas! I can’t believe how amazing these coconut macaroons came out. I too struggled for years to make the perfect, chewy, crispy, and bakery style macaroons! I am so thrilled to have found your recipe and my best critic is my husband and he absolutely said they are the best! I am going to try your gingerbread cookies next!
    Thank you so much!
    Lisa Sjoberg

  3. I make these and add toffee pieces to mixture before baking….out of this world delicious!! Definitely Dipped in chocolate…yes please!!