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Coconut Macaroons

Recipe Level: Easy Recipes

Here's a simple, 5 ingredient, gluten free dessert that is so versatile and so addictive! Make coconut macaroons into baskets for Easter (and add chocolate eggs), drizzle chocolate on top or dust with icing sugar for a simple everyday treat.

Baked by Alie Romano

Professional Baker and Recipe Developer

* For best results, read the entire article. Every step matters, and I’ll provide helpful tips along the way!

Coconut Macaroons made without Condensed Milk

Here is the perfect treat to make this spring; sweet little bundles of coconut with a chewy center and a crunchy exterior, known as the coconut macaroon! With only 5 ingredients, this will easily become the quickest and tastiest treat that the whole family will love and you’ll love making them too!

These cookies are for the coconut lover in the family but I’ve yet to meet anyone who doesn’t love a good coconut macaroon! They are light and sweet, chewy yet crunchy and can be dressed up with chocolate or left plain and nutty. You can make them into cute little nests and put chocolate eggs on top for a fun Easter celebration too.

As a kid, Easter was one of my favourite holidays – all the pretty pastel colours, doing lots of fun crafts; like painting eggs and of course hunting for all that candy the Easter Bunny left! Making coconut macaroons can be a fun activity with the kids as they are so simple to make and they are on the lighter side as a treat (they are also gluten free for those who are intolerant). I found some really pretty pastel chocolate covered almonds at the bulk store, that would be cute to put on top of coconut macaroon nests for Easter.  You can easily make nests by pushing your thumb into your coconut mound.

Coconut Macaroons made without Condensed Milk


Coconut macaroons can be made with or without sweetened condensed milk. It’s a popular ingredient but I much prefer using egg white to create a meringue and then fold the coconut into the mixture. They also have a superior taste and a delightful chewy texture, if you ask me.

  • Egg whites
  • Instant sugar (also known as extra fine sugar)
  • Salt
  • Pure vanilla extract
  • Sweetened flaked coconut
  • Unsweetened shredded coconut
  • Dark chocolate (optional)
  • Chocolate eggs/candied shaped eggs (optional)

Coconut Macaroon Variations

What’s great about this recipe is you can make a variety of choices in one recipe. I ended up dividing my coconut macaroons into 3 batches, for 3 different choices. Here are some ideas;

  1. Create Easter nests/baskets (to fill with candied eggs)
  2. Leave them plain
  3. Add rainbow sprinkles to the batter
  4. Drizzle with chocolate
  5. Dip the bottoms of the cookies in chocolate
Coconut Macaroons made without Condensed Milk

Tips To Make The Perfect Coconut Macaroons

  1. Make sure your egg whites are at room temperature. Room temperature egg whites will whip up better and result in a fluffier macaroon. FYI, it’s easier to separate eggs when they are cold.
  2. Use a cookie scoop, this will help with even baking.
  3. Don’t flatten the coconut macaroons too much or squish them in a tight ball. They should have a dome shape and have a little air left in them to create a light and chewy bite.
  4. Use a combination of sweetened and unsweetened coconut, this balances the sweetness in the cookie.


Store coconut macaroons once they are completely cooled in an airtight container at room temperature for up to 4 days. They also freeze well and will last longer. You can freeze them for up to 2 months. To thaw, simply leave them at room temperature for about 30 minutes before enjoying.

Coconut Macaroons made without Condensed Milk

How To Make Coconut Macaroons

Step One: Make your batter. Whisk your egg whites until doubled in size (adding sugar, salt and vanilla as required), then fold in coconut. Using a cookie scoop, scoop balls of batter onto a baking sheet lined with parchment paper. Bake, watching carefully. Let cookies cool before enjoying.

Step Two: Make a variety of cookies; leave them plain or make Easter nests by pressing your thumb into the center of the cookie before baking. Another option is to drizzle melted chocolate over cooled cookies.

More Coconut Recipes You’ll Love

  1. Chocolate Coconut Cake
  2. Coconut Cream Pie
  3. Double Chocolate Coconut Yogurt Muffins
  4. Raspberry Coconut Squares
Coconut Macaroons made without Condensed Milk

Happy Easter baking!


Coconut Macaroons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Here’s a simple, 5 ingredient, gluten free dessert that is so versatile and so addictive! Make coconut macaroons into baskets for Easter (and add chocolate eggs), drizzle chocolate on top or dust with icing sugar for a simple everyday treat. 

  • Author: Alie Romano
  • Prep Time: 6 mins
  • Cook Time: 15 mins
  • Total Time: 21 mins
  • Yield: 36 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free


Units Scale
  • 3 large egg whites, at room temperature
  • 1/2 cup instant sugar (extra fine sugar)
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 cups sweetened flaked coconut
  • 2 1/2 cups unsweetened shredded coconut
  • Dark chocolate (optional) melted
  • chocolate eggs/candied shaped eggs (optional)


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl of a stand mixer (using the whisk attachment) beat egg whites at medium speed until foamy. With the mixer running, very slowly add your sugar. Add salt and vanilla.
  3. Raise the speed to high and whip for approx. 2 minutes until egg whites have doubled in size and are glossy.
  4. Add coconut. Using a spatula gently fold the coconut into the egg whites until combined.
  5. Using a small ice cream scoop, spoon out small mounds of coconut mixture onto your lined baking sheet, approx. 1-1 1/2 inches in size and place 1 inch apart.
  6. Bake in the middle of your oven for 12-15 minutes, just until the coconut starts to turn golden brown on the top and bottom.
  7. Remove from the pan and cool on a wire rack.
  8. Optional; drizzle cooled cookies with dark chocolate or make Easter nests by pressing your thumb into the center of the cookies before baking.


Cookies will last in an airtight container at room temperature for 4 days or freeze for up to 2 months.

Add Chocolate: Melt chocolate in a microwave-safe bowl on low heat in 3-4 intervals until smooth and melted. Drizzle the melted chocolate over the cooled macaroons either on parchment paper or on a wire rack. Or dip the bottoms of each macaroon in chocolate. 


  • Serving Size: 1 plain cookie
  • Calories: 78
  • Sugar: 3.6g
  • Sodium: 22mg
  • Fat: 5.9g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 5.1g
  • Fiber: 1.5g
  • Protein: 1g
  • Cholesterol: 0mg

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I can’t wait to see what you’ve made! xo alie


What can I use instead of condensed milk to make coconut macaroons?

You can use egg whites instead of condensed milk to make coconut macaroons. When the egg whites are whipped with sugar they create a fluffy meringue that binds the batter together and creates a chewy cookie.

Do I have to let coconut macaroons sit for a long time before serving?

It’s a good idea to let the coconut macaroons rest until completely cooled before enjoying. You want to let the cookie completely bind together so it has both a chewy centre and a crisp exterior.

Can I use unsweetened coconut to make my coconut macaroons?

Yes, you can use unsweetened coconut to make coconut macaroons but beware the macaroons will likely be less sweet and have a much drier texture.

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Bernice Brettingham
Bernice Brettingham
6 years ago
Rating :

Love how simple these are to make. Looking forward to having them at a Victorian Tea that we will be hosting this month.
Thank you for another wonderful recipe.

Sandy B
Sandy B
2 years ago
Rating :

These are so, so good! Love how simple they are to make and that they are gluten free! Thanks xo Sandy

4 months ago
Rating :

These cookies were a breeze to put together and looked so professional when baked! I did them plain but next time I want to play around and decorate with chocolate. Thanks Alie for a recipe that’s both a classic and a little different.

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Alie Romano



I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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