Coconut Macaroons

Coconut Macaroons – super simple sweet coconut cookies that are dipped in chocolate.  If you like coconut you are going to love these! 

I am really excited for this post today. These Coconut Macaroons were something that my grandma made every year when I was a kid. It is one my dad’s favorite cookies, so they were always around at our house too.

They are chewy, sweet, soft, and then when you dip them in chocolate (optional) you get that great contrast in flavors. If you are coconut fan, these are a must! Coconut Balls and Almond Joy Brownies are two others that these chocolate and coconut fans go crazy for.

What You’ll Need For Coconut Macaroons

Be sure to scroll down to the recipe card to get the measurements and full instructions!

• Egg Whites
• Sugar
• Salt
• Vanilla Extract
• Shredded Coconut – I like to use unsweetened with the sugar already in the cookies
• Semi-Sweet Chocolate – this is optional. You could also use dark chocolate if that is what you like better.

I grew up with these Coconut Macaroons at our house every year. Sometimes my Grandma would drizzle chocolate over the top, sometimes she would dip them in chocolate like I did today.  Either way, the sweet coconut with the chocolate is the ultimate in a Christmas cookie. 

How To Make Coconut Macaroons

• The first step is to beat the egg whites and sugar until fluffy until nice and fluffy. You can use the whisk attachment of a stand mixer or a hand mixer works as well. This will take about 1-2 minute to get them nice and fluffy.
• Add the salt and vanilla extract and mix until well combined and still fluffy.
• Gently fold in coconut until everything is well blended.
• Drop about 1 inch balls about 2 inches apart on a baking sheet. Bake for 15-18 minutes until set and the the edges are browned.
• The cookies to tend to spread during baking. Remove from the oven and let cool for 10 minutes. Then use your fingers or the sides of 2 spoons to gather the edges and shape into balls.
• Once the cookies have cooled completely, dip the bottoms in chocolate (or drizzle chocolate over the top). Place on parchment paper to let the chocolate set completely before serving.

Storage

Once the cookies have cooled completely and the chocolate has hardened, if you are using, you can store in an airtight container for up to a week. These also freeze really well. Freeze for up to 3 months. Just let them thaw on the counter before serving.

These Coconut Macaroons are a naturally gluten-free cookie that you can serve at any get together.

More Tasty Cookie Recipes

• Mint Chocolate Pudding Cookies
• White Chocolate Cranberry Cookies
• Frosted Churro Cookies
• Sour Cream Cookies
• Snickerdoodles
• Chewy Molasses Cookies
• Chocolate Crinkle Cookies

Continue to Content

Yield: 30 cookies

Coconut Macaroons

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Coconut Macaroons - super simple sweet coconut cookies that are dipped in chocolate. If you like coconut you are going to love these!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 cup egg whites
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 1/2 cups unsweetened shredded coconut
• 1 1/2 cups semi-sweet chocolate, melted (optional)

Instructions

1. Preheat oven to 325º F.
2. Beat egg whites and sugar together until fluffy. Use a whisk attachment for a stand mixer or a hand mixer. It will take 1-2 minutes until nice and fluffy.
3. Mix in the salt and vanilla extract until well combined.
4. Gently fold in coconut until everything is well blended.
5. Drop about 1 inch balls about 2 inches apart on a baking sheet. Bake for 18-20minutes until set and the the edges are browned.
6. The cookies will spread during baking. Remove from the oven and let cool for 10 minutes. Then use your fingers or the sides of 2 spoons to gather the edges and shape into balls.
7. Once the cookies have cooled completely, dip the bottoms in melted chocolate (or drizzle chocolate over the top). 
8. Place on parchment paper to let the chocolate set completely before serving.

Recommended Products

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• 
  Cookie Scoop
• 
  Silicon Baking Mat
• 
  Full Sheet Pan

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 123Total Fat 7gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 30mgCarbohydrates 16gFiber 2gSugar 14gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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