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Before you confuse coconut macaroons with the sandwich-style French Macarons, I thought I would clarify. These coconut cookies are dense and chewy drop cookies, similar to an Almond Joy chocolate bar (so good)! Not those colorful almond flour sandwich cookies. Which are pretty good, too!
You’ll also notice that these coconut macaroon cookies have two “o’s” in the word macaroon, and the other French Macaron has one.
Easy Coconut Macaroon Recipe
This recipe is so old, but it still takes first place in my simple dessert collection for anything coconut.
Anything with sweetened condensed milk catches my eye when deciding what sweets to make. I think it’s because most of them are easy and taste absolutely delicious like my easy cheesecake recipe.
As a matter of fact, I published this recipe back in the fall of 2015 (that’s been 10 years ago)!
I think this recipe stuck around this long, well, because each ball is packed with shredded coconut and condensed milk, making it irresistible! Drizzles of chocolate and toasty coconut make it instantly devourable and so recognizable among an array of desserts!
They’re easy to make, have a shockingly easy ingredient list, and don’t have any fussy steps like the need to beat egg whites (who does that)?
You’ll want to make these homemade coconut macaroons on repeat because they taste way better than any store-bought chocolate coconut cookie I’ve ever had and are TOO simple to make.
Make them for school events, or have your child help you make them, for wherever you want to take them. Trust me you’ll want to take them somewhere ☺️ They’re best dipped halfway in melted chocolate and taste crisp on the outside, yet chewy and dense on the inside (so yummy)!
I think I’m going on a rant here, but you get the point: simple, absolutely delicious, and the perfect hint of sweetness from the coconut flavor!
Homemade chocolate-dipped coconut macaroons are the best! Here are all my tips to help you make the best coconut macaroons!
Mise en Place(Everything You Need)! :
Equipment:
- Two sheet pans
- Parchment paper
- Set of mixing bowls
- Set of measuring spoons and cups
- Serving Platter or cake stand
The Best Coconut Macaroon Recipe Ingredients and Substitutions:
- Coconut flakes- if you want these to taste like Almond Joy Chocolate candies, then use sweetened coconut flakes. I buy unsweetened coconut flakes, and these still turn out so good, just a smidge less sweet.
- Sweetened condensed milk- coconut macaroons with condensed milk wouldn’t be as good without it! I use an entire 14-ounce can for these cookies! It also serves as the glue that shapes these mounds. Evaporated milk will not work here; it has to be condensed, thick, and sticky to work like glue.
- All-purpose Flour- works as a thickener and binder to make these mounds of cookies. To substitute wheat flour, use a gluten-free flour mix or ground oat flour. It also creates a more dense, paste-like cookie, making it more pliable and scoopable.
- Flavorings- almond extract gives these a distinctive, flavorful taste. You could use all vanilla extract, but almond definitely adds a more bitter tone to mellow out the sweetness. A pinch of salt is always a good way to flavor desserts!
How To Make Coconut Macaroons
Let’s walk through how to make chocolate-dipped coconut macaroon cookies step-by-step, and don’t forget to look out for my reel on Instagram.
Make the Coconut Macaroons Cookie dough:
The first step in making these easy coconut macaroon cookies is to combine the dry ingredients in a medium-sized bowl.
When doing this, make sure to measure the coconut flakes correctly. Be sure to use a scale to measure them. The same goes for the flour; make sure you’re using a measuring cup for the flour (NOT a Pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.
Next, add the sweetened condensed milk directly into the coconut flakes with the flavorings. Make sure to have a stirring utensil nearby to give it a good stir immediately after adding the extracts and salt. I like to use a Danish hook.
Once the coconut mixture is mixed well, it will look sticky and resemble a crumbly texture and feel brittle. This is normal and will hold together once tightly packed in a cookie scoop and baked.
Portion & Shape Dough
Once the coconut cookie dough is finished, it’s time to portion and form round mounds. I highly recommend using a cookie scoop for coconut macaroons! Because it easily breaks apart, a scoop compresses the mounds and helps keep the moisture in, which is necessary to hold its shape.
Using a cookie scoop ensures that all the cookie mounds are uniform in size so that they bake evenly. I love this standard-size cookie scoop that I use every time to make cookies when I need the smaller standard cookie shape. It’s just a little over 1.5 Tablespoons.
At this point, you can either bake your cookie dough or freeze it.
How to Freeze Coconut Macaroons:
Since this coconut macaroon recipe makes so many cookies, you can make a full batch and freeze some. That way, you have macroon dough on hand for whenever the cookie cravings strike or those unexpected guests.
Flash freeze the cookie dough first before transferring it into freezer bags. To do this, scoop the cookie dough into mounds and space them out onto parchment-lined cookie sheets. Then transfer them into the freezer for 1 hour or until they freeze.
Once the dough is frozen, transfer the cookie mounds to a gallon freezer bag and freeze up to 2 months. Don’t forget to label the bag.
How To Bake Frozen Dough
There is no need to thaw them first, unless you want to.
Place the frozen dough on a parchment-lined baking sheet. Then preheat the oven to 350°F (176°C). Once the oven preheats, place the cookies into the oven and bake for 15-20 minutes. Set the timer for 15 minutes and see if they are turning golden brown at that point. If they aren’t, give them a couple extra minutes, then broil for the last 1-2 minutes for the coconut flakes to get toasty.
You could also freeze already baked and cooled coconut macaroons if you have too many leftovers.
Bake Until They are Crispy and Toasty
If you are baking the coconut macaroon cookies immediately, simply shape them into mounds, place them evenly apart on a baking sheet (about 1 to 2 inches apart), and bake at 350 degrees for 8-10 minutes.
At the end of baking time, these coconut macaroons won’t look done, but they actually are. Switch the oven setting to broil and toast the tops for 1-2 minutes or until they get lightly browned in a few places, which is exactly how you want them.
They will set up and harden as they sit on the cookie sheets. I never bake them for more than 20 minutes.
Cool
Cool the coconut macarons on the baking sheet for 10 minutes before dipping them in melted chocolate. This is mainly because soft macaroons will break easily, but if you let them set up, they harden with time.
Store
Store these chocolate-dipped coconut macaroons in the fridge in a serving platter covered with plastic wrap or in an airtight container. They are good up to 5 days in the fridge or 2 months in the freezer. I like to keep them refrigerated so the chocolate ganache stays hard and the cookies stay chewy.
FAQs About Coconut Macaroons
Can I halve this recipe?
Yes, this recipe halves easily if you are fine with having leftover sweetened condensed milk. This recipe yields 34 coconut macaroons and can be halved to make 17 cookies.
Can I add almonds to this recipe?
Yes, you can add chopped almonds to the cookie dough. Simply decrease 4 oz of coconut flakes to accommodate the extra nuts and add 4 oz of chopped almonds. Use a high-speed food processor or blender to chop the nuts into smaller pieces. I love my Vitamix for that!
What chocolate could be used for dipping coconut macaroons?
They’re are different chocolate flavors (dark, milk, white) depending on how intense you want it. My happy medium is using half semi-sweet chocolate and milk chocolate. I tried using all semi-sweet chocolate chips and found that the coconut macaroons were a bit bitter and bold.
Use chocolate chips for even melting. A chocolate bar might take longer to melt. I use the microwave to heat the heavy cream and melt any chocolate that is not completely melted. The key is to microwave in small increments to ensure that the chocolate doesn’t scorch.
How much chocolate do I need to make a chocolate drizzle?
The melted chocolate for these coconut macaroons is just enough to dip the bottoms halfway.
To make thin strips of chocolate, drizzle over the tops, place 1/4 cup of chocolate chips of your choice in a small mixing bowl. Heat 3 Tbsp of heavy cream until it’s foaming hot and pour it over the chocolate chips. Let it sit one minute, then stir until it’s completely melted.
If some chocolate chips are not melted, place the bowl in the microwave and heat for 5 seconds, stirring after each heating cycle until the chocolate is smooth.
Can I make them with fresh-milled flour?
Yes, you can make coconut macaroons a little healthier by using whole grains. Simply weigh 75 grams of soft white wheat berries and run them through a grain mill. Use all of that freshly milled flour in place of the all-purpose flour called for in the recipe.
Helpful Tips to make the Best Coconut Macaroons
- Sweetened or unsweetened coconut flakes can be used without making changes to the recipe.
- Don’t try to remove warm coconut macaroons from the cookie sheet. They can break more easily and need time to set and harden.
- Broil the tops after baking them. This gives them a toasty flavor and golden brown tops.
- Coconut macaroons look so pretty when dipped in chocolate. This makes it a perfect Christmas cookie for gifts and looks great in a clear plastic bag wrapped with a ribbon!
- Be sure to use a cookie scoop to make mounds. This helps compress them and hold their shape.
- Dip the cookie scoop into water between shaping to prevent the mixture from sticking to the scoop.
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Easy Coconut Macaroons
Equipment
- 2 sheet-pans, (18×13)
Ingredients
- 14 oz sweetened coconut flakes, (or can use unsweetened)
- 14 oz sweetened condensed milk, (1 can)
- 1/2 cup all-purpose flour
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Melted Chocolate (for dipping):
- 3/4 cup semi-sweet chocolate chips, (can do half milk chocolate chips)
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350°F (176°C). Line two large 18×13 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the 14 ounces of coconut flakes, 1/2 cup flour, and 1/8 tsp salt. Add one can of sweetened condensed milk, 1/4 tsp almond extract, and 1/2 tsp of vanilla extract. Mix well using a whisk or spatula. A Danish hook works well.
- Using a 1.5 Tablespoon cookie scoop, shape the cookie dough into 1.5-2 Tablespoons of mounds by scooping the dough and firmly packing it into the scoop. Place them evenly spaced on the prepared cookie sheets.
- Bake in the preheated oven for 15 minutes. Then broil over high for 1-2 minutes until toasted and golden brown. Let them sit on the baking sheet for 10 minutes before dipping them in chocolate.
- To melt chocolate: Place 3/4 cup of semi-sweet chocolate chips in a medium bowl. Heat 1/3 cup of heavy cream until hot (about 35 seconds in the microwave) and pour it over the chocolate chips. Let it sit for a minute and then stir until smooth.
- Dip the bottoms of the cooled coconut macaroons in chocolate. Refrigerate for the chocolate to set, then serve! To drizzle the tops with thin chocolate strips, see notes below.
Notes
- To make a chocolate drizzle for the tops, place 1/4 cup of your favorite chocolate chips in a small mixing bowl. Heat 3 Tbsp of heavy cream until it’s foaming hot and pour it over the chocolate chips. Let it sit for 1 minute, then stir until completely melted.
- Healthier option: Use 75 grams of fresh milled flour instead of white all-purpose flour. To do this: weigh 75 grams of soft white wheat berries, then run them through a grain mill. Use for the recipe.
Nutrition (per serving)
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