Coconut Macaroons

Pretty as a picture, these scrumptious coconut macaroons are ready for the oven in less than ten minutes with just six easy ingredients. They have a slightly chewy texture with crisp golden edges and that classic coconut flavor. For an over-the-top taste sensation, dip or drizzle with chocolate. These are perfect for any time of the year, but they are extra festive on holiday trays.

We love making special treats for our friends and family. These macaroons, Oreo Truffles, Buckeye Balls, and Pecan Pralines are just a few of our favorites.

How to make coconut macaroons

Start by whisking together the salt, sweetened condensed milk, vanilla extract, and almond extract in a large mixing bowl. Then stir in the coconut and flour. Using a cookie scoop, drop the coconut mixture onto a parchment-covered bake sheet. Now bake for about 25 minutes. Let them cool for a while on the baking sheet before moving to cookie-cooling racks.

If desired, melt chocolate chips in a microwavable bowl along with a little shortening. Then dip the fully cooled macaroon bottoms in the chocolate. Move to parchment-covered baking sheets to set. Likewise, you could drizzle the fully cooled macaroons with the melted chocolate.

Recipe notes and helpful tips

• For best results, cover the baking sheet with parchment paper to promote even browning and prevent sticking.
• To ensure super clean edges roll the balls with your hands lightly moistened with water.
• If desired, drizzle with melted chocolate, dip the bottoms, or dip the top half of the macaroon in melted chocolate and top with chopped nuts.
• For best results, bake slowly and steadily.
• I find 1/2 teaspoon of almond extract enough. Almond extract can quickly become overpowering!
• Store coconut macaroons in an airtight container for up to 1 week. Or flash freeze and then store in a sturdy freezer container with parchment or wax paper between the layers for up to 3 months.

How do you freeze coconut macaroons?

Simply place the fully cooled macaroons on a baking sheet covered with parchment or wax paper. Leave a little space between each one, as you don’t want them freezing together. Then place the whole sheet in a flat spot in the freezer. Once frozen solid, place in a sturdy container with parchment or wax paper between the layers. Freeze for up to 3 months. Defrost in the fridge overnight or remove from the packaging and allow to defrost right on the counter at room temperature.

What to decorate macaroons with

• Coat or drizzle with melted dark, milk, or white chocolate
• Top with chopped almonds, pecans, or pistachios
• Crown with sprinkles, nonpareils, or pearls

Other coconut recipes you will love!

Coconut Macaroons

These Coconut Macaroons come together quickly and easily, making them ideal for the approaching holiday season.  Dress them up or dress them down for any occasion.

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 16 macaroons

Calories: 177kcal

Author: Beth Pierce

Ingredients

• 1/2 teaspoon kosher salt
• 1 14 ounce can condensed milk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 14 ounces sweetened shredded coconut
• ⅔ cup flour
• 1/2 cup chocolate chips optional
• 1 1/2 teaspoons shortening optional

Instructions

• Preheat oven to 325 degrees.  Cover a baking sheet with parchment paper.
• Whisk together the salt, sweetened condensed milk, vanilla extract, and almond extract in a large bowl.  Stir in the coconut and flour.  Using slightly wet hands, roll the mixture into 1-inch balls or use a 1 1/2 tablespoons cookie scoop to drop the coconut mixture onto the prepared baking sheet.
• Bake for 25 minutes or until golden brown. Rotate the baking sheet several times for even baking.  Cool for 10 minutes on the baking sheet before carefully moving to cooling racks.
• If desired, melt chocolate or chocolate chips in the microwave according to package instructions.  Stir the shortening into the melted chocolate. Dip the fully-cooled macaroons in the chocolate. Move to parchment-covered baking sheets to set. Top with chopped or sliced nuts.  See the post above for more decorating ideas.

Notes

• For best results, cover the baking sheet with parchment paper to promote even browning and prevent sticking.
• To ensure super clean edges roll the balls with your hands lightly moistened with water.
• If desired, drizzle with melted chocolate, dip the bottoms, or half the macaroon in melted chocolate, and top with chopped nuts.
• For best results, bake slowly and steadily.
• I find 1/2 teaspoon of almond extract enough.  Almond extract can quickly become overpowering!
• Store coconut macaroons in an airtight container for up to 1 week.  Or flash freeze and then store in a sturdy freezer container with parchment or wax paper between the layers for up to 3 months.

Nutrition

Calories: 177kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 0.02mg | Sodium: 138mg | Potassium: 106mg | Fiber: 1g | Sugar: 14g | Vitamin A: 0.2IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg

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