Chewy Coconut Macaroons Recipe with Toasted Edges

I love coconut — it brings great texture and flavor to so many desserts. These macaroons showcase coconut in its best form: toasted edges, chewy centers and just the right amount of sweetness. They’re reminiscent of a candy bar when dipped in chocolate, but the homemade texture and fresh flavor make them even better.

Because this recipe avoids condensed milk and uses unsweetened shredded coconut, you can control the sugar level and keep the cookies dairy-free. A little almond flour helps bind the mixture while keeping the recipe gluten-free and grain-free if desired.

These Coconut Macaroons are soft, chewy and simple to make — a perfect treat when you want something coconut-forward and naturally delicious.

Why you’ll love this recipe:

• Quick and simple: comes together in one pot with a handful of ingredients.
• Texture perfection: crisp edges with a tender, chewy center. Delicious plain or dipped in chocolate.
• Dairy-free and gluten-free by design, with easy swaps if you want to customize.

Macaroons ingredients

This version avoids sweetened condensed milk and uses unsweetened shredded coconut so you control the sweetness. The recipe uses six core ingredients and an optional chocolate coating for those who love chocolate and coconut together.

Ingredient notes

• Coconut. Use unsweetened shredded coconut to control the sugar level and enjoy a true coconut flavor. If you only have sweetened flaked coconut, reduce the sugar to about 3/4 cup to avoid overly sweet cookies.
• Almond flour. Adds structure and helps bind the macaroons while keeping them gluten-free. You can substitute gluten-free 1:1 flour or all-purpose flour if you don’t need a gluten-free option.
• Egg whites. Four large egg whites provide lightness and help the macaroons hold together.
• Sugar. Granulated sugar balances the natural mildness of unsweetened coconut. Adjust slightly if using sweetened coconut.
• Vanilla and salt. Vanilla extract enhances flavor; a pinch of salt balances the sweetness.
• Chocolate (optional). Melted dark or semi-sweet chocolate is wonderful for dipping the bottoms of the macaroons for a candy-bar-like finish.

How to make this recipe

This method cooks the egg whites and sugar together on the stovetop, then combines the coconut and almond flour so the mixture binds without the need to whip the whites into a meringue. The result is a coconut macaroon that’s soft inside and chewy outside with minimal effort.

Pro tip: Use a 1 1/2″ cookie scoop to portion the dough and press it slightly against the side of the pan before scooping so the cookies hold a compact, uniform shape.

Follow the steps below for best results.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a large saucepan, combine the egg whites and granulated sugar. Cook over low heat, stirring occasionally, until the sugar dissolves and the mixture feels lukewarm to the touch, about 2–3 minutes.
3. Stir in the unsweetened shredded coconut, almond flour and salt. Increase heat to medium and stir constantly until the mixture pulls away from the sides of the pan, about 1 minute. Remove from heat and stir in the vanilla extract.
4. Use a 1 1/2″ cookie scoop to portion the dough and place scoops about 2″ apart on the prepared baking sheets. If needed, press the tops slightly to compact them.
5. Bake for 12–15 minutes, rotating the pans halfway through, until the edges are lightly golden. Cool completely on a wire rack.
6. If using chocolate, melt the chocolate chips in a heatproof bowl in 30-second bursts in the microwave, stirring between intervals, until smooth. Dip the bottoms of the cooled macaroons in the melted chocolate, shake off excess, and set them on parchment to allow the chocolate to set at room temperature or in the refrigerator.

Recipe FAQs

Recipe variations

Try these ideas to change up the macaroons:

• Use almond extract instead of vanilla for a stronger nutty note, or try peppermint or lemon extract for seasonal variations.
• Add citrus zest (orange, lemon or lime) to brighten the flavor.
• Fold in about 1/3 cup mini chocolate chips into the batter before baking instead of dipping the finished cookies.

Recipe notes

• Pro tip: A 1 1/2″ cookie scoop makes consistent, compact cookies and speeds up portioning.
• Avoid sweetened flaked coconut unless you reduce the sugar, otherwise the cookies will be too sweet.
• Store macaroons in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to two weeks.

More cookie recipes you’ll love:

• Carrot oatmeal cookies
• Chocolate dipped almond horn cookies
• Greek butter cookies
• Flourless peanut butter oatmeal chocolate chip cookies
• Key lime cookies
• No-bake chocolate peanut butter oatmeal cookies
• Salted chocolate chip espresso cookies

Easy Coconut Macaroons Recipe

Servings: 26 cookies

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins

Easy Coconut Macaroons are soft and chewy without condensed milk. Dairy-free, gluten-free and ready in about 30 minutes.

Equipment

• Rimmed baking sheets
• 1 1/2″ cookie scoop
• Parchment paper
• Heatproof bowl for melting chocolate (optional)

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon sea salt
• 3 cups unsweetened shredded coconut
• 1/3 cup almond flour (or gluten-free 1:1 flour / all-purpose if not gluten-free)
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips (optional; use dairy-free chocolate if desired)

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Combine egg whites and granulated sugar in a large saucepan. Heat over low, stirring, until sugar dissolves and the mixture is lukewarm, about 2–3 minutes.
3. Add coconut, almond flour and salt. Cook over medium, stirring constantly, until the mixture pulls away from the pan sides. Remove from heat and stir in vanilla.
4. Scoop dough with a 1 1/2″ scoop onto the prepared sheets about 2″ apart. Press gently to compact if needed.
5. Bake 12–15 minutes until edges are lightly golden. Cool on a wire rack.
6. If using chocolate, melt chips in a heatproof bowl in short bursts, stirring until smooth. Dip bottoms of cooled macaroons in chocolate, drain excess and set on parchment to harden. Chill briefly to speed setting if desired.

Notes

• Pro tip: Press the scoop against the pan side to create compact cookies.
• If using sweetened coconut, cut the sugar to about 3/4 cup.
• Store in an airtight container at room temperature up to 5 days or refrigerate up to 2 weeks.

Nutrition (per cookie, approximate)

Calories: 149 kcal; Carbohydrates: 14 g; Protein: 2 g; Fat: 10 g; Saturated Fat: 8 g; Sugar: 11 g; Fiber: 2 g.

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