Coconut Macaroons Recipe

coconut macaroons
I was looking for something to make with some left over the shredded coconut and I had to lie around and decided to go with Coconut Macaroons. If you don’t know what macarons are, they are kind of like cookies. Macaroons with coconut are a very popular way to make them in the United States but how macaroons are made usually varies by country. This recipe has very few ingredients and chances are you probably have most if not all of them already in your kitchen. The vanilla extract could be easily replaced with almond extract if you prefer that flavor. This will only make a pretty small batch so if you want more I might suggest doubling the recipe. If you’re looking for a quick, easy and delicious recipe for coconut macaroons give this one a try.
coconut macaroonscoconut macaroons

coconut macaroonscoconut macaroons

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Coconut Macaroons Recipe

  • Author: Bobby


  • 1 1/3 cups flaked coconut
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • ½ teaspoon vanilla extract




  1. Pre-heat oven to 325 degrees. In a small bowl mix together coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract. Mix well.
  2. Grease a baking sheet and drop mixture by the rounded teaspoon onto the baking sheet.
  3. Bake at 325 degrees for 18-20 minutes. Allow cooling.

30 thoughts on “Coconut Macaroons Recipe”

  1. You are right Bobby, they are quite different here in Greece but the ones you’ve made sound both easy and I bet very tasty. I have some leftover coconut and this is a great recipe for using leftover egg whites as well.

  2. The macaroons look delicious and I would also like to know if you used the fresh or dried coconut. I love cooking and this looks like a nice recipe for coffee afternoons.

  3. Nicole – This recipe is amazing. thanks!

    Paulineh – I used dried flaked coconut.

    Arup – Nope, its not dessicated. It’s flaked coconut. Using dessicated is more traditional for macaroons though I think.

    grace – Thanks for the compliments.

  4. i thought dessicated coconut will be more appropriate for this but i know of many recipes that use flaked coconut. it gives it more bite and more flavour actually!
    bobby these look fab..i havent had coconut macaroons for years..i’m getting melancholic now. x

  5. My dad used to get me macaroons in a can when I was a kid, I haven’t had them in years.. I never really realized they were so easy to make.

  6. Wow those look really good. I love these when they are a little crispy on the outside and all goey on the inside! You are right that they are a great way of using up old coconut!

  7. my recipe has even fewer ingredients…just 3, coconut, sweetened condensed milk and vanilla…just like grandmother used to make

  8. John From Raleigh

    Quick, Easy and Delicious, as a matter of fact they were so easy I let my two year old do most of the work.

    I preheated and placed them in the oven.

  9. Can anyone give me any insight to how well these store. I want to make them for Passover, but would have to make them the day before – do you think they’ll still hold up well?

  10. Thank you so much for this recipe! I found a recipe very similar to this in a book that I have since lost and have been searching for the recipe ever since! I can’t wait to try it!

  11. Hey! These look great. Just wondering do you think fresh coconut would work or do I need dried? I’ve got two coconuts leftover and would love to make macaroons.


  12. April – Good question. I have not used fresh coconut alot in cooking and am not positive but I don’t see why not. Give it a try and let me know how it turns out!

  13. I’ve made these about half a dozen times now-love them! I’ve used both dried and fresh coconut and they both turn out great. Thank you for such a great recipe!

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