This classic coconut macaroons recipe is so easy to make… and hard to resist!
Homemade Coconut Macaroons
Soft
Chewy
Vegan
Oil free
Gluten free
Paleo & keto versions
And they have just 6 ingredients
These delicious and deceptively simple coconut cookies are so quick and fun to make that they might just become your new favorite cookies!
How To Make Macaroons:
Stir the ingredients together in a bowl.
Microwave or heat on the stove.
Form balls and bake in the oven.
Eat them all up… then head straight back to the kitchen, to make another batch!
(Above, a video of the chocolate version)
Macaroons Or Macarons?
So what is a macaroon? If you google “macaroon recipe,” you’ll find cookies that look like the ones in these photos, and you’ll also see cookies that look completely different.
Modern day coconut macaroons are soft coconut cookies, sometimes made with almond paste or even potato starch. They’re popular for Christmas and are also a popular Passover recipe because they’re unleavened. Macarons—spelled with one o instead of two, or sometimes called French macaroons—are egg white meringue-based sandwich cookies made with ground almonds or almond flour and often filled with ganache, jam, or buttercream. They come in a rainbow of colors.
The two cookies are adaptations of what was once the same recipe, hundreds of years ago.
For Keto Macaroons: Add 3 1/2 tbsp melted coconut oil in place of the maple syrup, and sweeten with uncut stevia to taste.
For Paleo Macaroons: Use either almond meal or coconut flour for the 1 tbsp flour of choice.
For Protein Macaroons: Substitute an equal amount of your favorite protein powder (I like this vegan protein powder) for the flour or almond meal.
These healthy coconut cookies have been a staple on my holiday baking list for the past seven years, and I’ve made them a million different ways. Aside from changing the recipe up by using different flours or protein powders, you can also add almond extract, peppermint extract, or spices such as cinnamon and nutmeg, for endless flavor combinations.
The cookies need no refrigeration, making them an excellent choice any time you need to make a dessert for a holiday party. Just be sure not to eat them all before they reach their destination!
Coconut Macaroons
Coconut Macaroons
Ingredients
- 1 cup unsweetened shredded coconut
- 1 tbsp almond meal or flour of choice
- 1/2 cup + 1 tbsp milk of choice or coconutmilk
- just over 1/16 tsp salt
- 3 1/2 tbsp pure maple syrup, honey, or agave (a keto option is listed earlier in the post)
- 1/4 tsp pure vanilla or coconut extract
Instructions
Preheat oven to 350 F. Stir together all ingredients, then either microwave or heat on the stove until thick enough to scoop balls onto a cookie tray. (I used a melon baller, but a spoon or ice cream scoop also work.) Bake on the center rack 15 minutes. Let cool completely before removing from the tray. If desired, dip in melted chocolate or melted Sugar Free Chocolate Chips.
More Coconut Recipes:
Coconut Ice Cream – 5 Different Flavors
Coconut Butter And Coconut Oil – Everything You Need To Know
Christy says
6th December 2018 at 10:50 amI can’t wait to make these for my coconut loving BF for Christmas. Question for you, you stated in the description you could add other flavors (almond extract, peppermint extract, etc.). In doing so, do you replace it for the vanilla (or coconut) extract in the posted recipes or in addition to??
Thanks!
Jason Sanford says
6th December 2018 at 10:53 amYou can leave the vanilla in or omit it. However, if using almond or peppermint, be sure to use PURE almond or peppermint, not imitation. And a little goes a long way with those, so start with just a few drops and taste the batter. You can always add more. Katie has a chocolate peppermint version here: https://chocolatecoveredkatie.com/2014/12/11/peppermint-chocolate-coconut-cookies/
Jason (media relations)
Dana says
15th December 2018 at 8:13 pmI made them with a little peppermint extract (still kept the vanilla in as well) and they were SO GOOD! Next time I might try stirring in some crushed candy canes. I highly recommend the recipe. It’s a keeper 🙂
Tracey Eisenberg says
6th December 2018 at 12:38 pmWhen you say coconut milk do you mean canned coconut milk or something like Coconut Dream that I use in other things? thanks.
Jason Sanford says
6th December 2018 at 1:07 pmAny milk of choice will work here 🙂
Aurélie says
6th December 2018 at 4:18 pmThis recipe looks amazing! I’m sorry if this is a silly question, but how do you get the chocolate base on the photo? How did you get the chocolate bit to harden? Thx in advance for your feedback 🙂
Jason Sanford says
6th December 2018 at 4:38 pmNot silly at all! Just dip the cookies in melted chocolate and place on a parchment-lined plate. The chocolate will harden on its own, but to speed up the process you can put it in the fridge or freezer.
Aurélie says
6th December 2018 at 5:29 pmThis is what I was thinking, but wasn’t sure so thank you for your answer! I have a Xmas potluck on Saturday and I’m planning to give these a go! I’ll let you know how I went!;)
Thanks for all of your lovely recipes!!
Jess says
7th December 2018 at 11:11 amYou can even make your own chocolate base by mixing 1/4 cup melted coconut oil, 1/4 cup cocoa powder and sweetener of choice! It hardens well in the fridge but if left outside it will melt faster. Just a suggestion!
Suchot says
6th December 2018 at 11:28 pmInteresting how macaroons and macarons are based on the same original recipe – other than the similar names they seem like completely different cookies!
Brittany Audra @ Audra's Appetite says
7th December 2018 at 3:44 pmI had macarons for the first time when I was traveling in Paris this past summer! However, I love coconut and this ingredient list and can’t wait to try making these at home!
Little Plastic Footprint says
11th December 2018 at 10:32 amHmm, these look delicious! I’ve been looking for healthy snacks to take to my daughters ‘special helper’ day at school and these will work great! Thanks
Lorain says
16th December 2018 at 7:20 pmThese are great. You need to cook down the ingredients until most liquid is gone…then pack them firmly. Be sure to cool completely or they will crumble.
I used 18% coffee cream and almond flour, it was perfect. I also,dipped mine in chocolate, yummy. May add a toasted almond next time to replicate an Almond Joy…
Jason Sanford says
17th December 2018 at 9:04 amCoffee cream macaroons sounds so amazing!
Brianne McCasland says
22nd December 2018 at 2:25 pmI used Bob’s gluten free baking flour, and bulk unsweetened coconut that was fairly fine. These turned out great!! They had to cook much longer than I thought they would need. Keep it on a low temp so you don’t scorch the bottom. A bigger saucepan would also help. I used a cookie scoop, and they cooked up so pretty and kept their shape. I cooked them for a extra 3-5 mins so the middle wasn’t so soft. The chocolate bottoms pulled this together perfectly, but we did eat a bunch without chocolate too!
lissaa says
4th January 2019 at 4:26 amI haven’t made these cookies yet, but have a question. Would like to try them but couldn’t understand how the coconut stays together to form a cookie.
Is it the flour and milk being heated up that creates a roux that holds the shredded coconut together?
Thanks.
Jen says
3rd February 2019 at 1:22 pmI just tried these after reading all of the comments, knowing that I was trying it with sweetened coconut even though the recipe calls for unsweetened. I’m running to the store now and unsweetened coconut is on my list! My original ones with sweetened coconut turned out similarly to others comments, so I’m assuming that was the difference – the coconut! However, I’m still so excited to try these again, rather than blaming the recipe 🙂 Also, they’re delicious despite having to scrape the gooey macaroons off the pan!
Marie says
10th March 2019 at 11:57 amI just made these today. I can’t believe how easy they were to make and they turned out SO good. My kids loved them and were disappointed I hadn’t made more 😁. I used all-purpose flour, coconut milk, unsweetened coconut and maple syrup; it took maybe 3 minutes for the batter to thicken enough in the microwave and it was extremely easy to scoop it into balls onto the tray. Chocolate on top after they had cooled down and we couldn’t even wait for the chocolate to set. They were dreamy ❤️
Radhika says
11th March 2019 at 6:39 amHi, I wanted to check
Do you use freshly grated /froze coconuts or the dry dried desiccated coconut?
Thanks,
Radhika
Jason Sanford says
11th March 2019 at 6:53 amDry 🙂
Masha says
21st March 2019 at 3:35 pmI’ve made at least a dozen of the recipes on this site over the years and they are all great. Her chocolate banana bread is my kids’ favorite! This one isn’t up to par, though. I tried the Keto variation, and like other posters, I had trouble getting my batter to a scoopable form, I need up adding two more tablespoons of almond flour and a tablespoon of flaxseed to help it thicken. They are out of the oven now but each macaroon is in its own little puddle of coconut oil, not the most appetizing. I subbed 3.5 tablespoons of coconut oil for the maple syrup as instructed but this does not work as written.
Jason Sanford says
21st March 2019 at 3:52 pmIt’s so weird, because some people (including myself, and of course Katie) are having success, but you’re maybe the third person who didn’t, and I’d like to try and figure out why not everyone is having the same good results! What type/brand of coconut did you use? I wonder if some brands just have less fat or are less dry… Otherwise it doesn’t seem to make sense that the recipe works for some but not all! Are you in a moist climate/environment? Did you heat the batter in the microwave to get it scoopable first? I’m trying to think of other variables.
Jason
Masha says
27th March 2019 at 9:03 pmI live in Colombia and used a local brand of unsweetened and desiccated coconut. Our climate is fairly dry. I did put it in the microwave to make it scoopable.
Jason Sanford says
28th March 2019 at 6:40 amInteresting, maybe it’s just not the same as in the US brands! But no matter what, if you microwave it long enough, won’t it get dry enough to scoop out? If it doesn’t, just microwave until it does!
Barbara says
20th April 2019 at 9:29 pmMy cookies fell apart too. I think the problem is in the heating. The next time I make them I will heat the mixture longer to be sure that they form firm balls. Mine wee loose when I put them in the oven. This first batch of cookies may not be pretty but they certainly are delicious!
TeenChef says
25th April 2019 at 6:40 pmThese turned out delicious!!!!! 🙂
janiece borens says
19th June 2019 at 9:44 pmI tried this recipe today and I’m not an expert baker so I think having instructions on how long to heat or what temperature of heat(low heat/medium heat) would have been very helpful. I heated the mixture on the stovetop in a pan(I do not microwave food.) All I had were large unsweetened coconut flakes by Bobs Redmill. Mine came out flat and gooey but the taste was very good. I think the issue here with the recipe not being successful for myself and some others is the uncertainty on the heating technique and what the consistency of the batter should be when placed in the oven. Perhaps a picture of this step ? I really liked the taste so next time I will try small coconut flakes, perhaps honey instead of maple syrup and maybe even a tad less milk.
janiece borens says
19th June 2019 at 9:45 pmoh and I will cook longer on the stove
Jason Sanford says
20th June 2019 at 3:24 amHi Janiece! Just cook it until it’s easily scoopable. If it’s still too runny to form balls with a mini cookie scoop, that just means it needs to be cooked longer. However, I’m not sure the recipe will work with large coconut flakes at all because it might fall apart. I’m not sure if you watched the video in the post, but if you watch it, is that what you mean in terms of a visual for how it should look before being scooped?
Jason