I’ve finally done it: I found the perfect Coconut Macaroon recipe! These are the BEST Coconut Macaroons! Macaroons 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.
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.
Table of Contents
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).
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 (full fat)
- Vanilla (I also like to add almond extract sometimes)
- 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!
Seriously, just three easy steps:
- Mix together the ingredients in a large bowl, no mixer needed!
- Scoop and bake.
- 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
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.
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.
I hope you enjoy these like we do! If you like them, be sure and leave a comment and star review below!
- Macaroon Blossoms
- Macaroon Chocolate Tart
- Coconut Sugar Cookie Bars
- Coconut Brookies
- No Bake Coconut Cream Pie
- Homemade Coconut Oreos
Have you made this recipe?
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- 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
- 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.
Nutritional information not guaranteed to be accurate
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!
All text and images © DOROTHY KERN for Crazy for Crust. 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. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 18, 2020