Coconut Macarons

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Sweet, moist, and chewy, these Coconut Macaroons are a delightful treat for any occasion. Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. These cookies are naturally gluten-free and packed with coconut flavors. Are you ready to immerse yourself in the tropical symphony of Coconut Macarons?

How to Prepare Coconut Macarons

Coconut Macarons are a delightful combination of chewy and crispy textures, enriched with the nutty aroma of toasted coconut. Let’s dive into the details of how to create this mouthwatering dessert.

Ingredients for Coconut Macarons

  • 2/3 cup all-purpose flour
  • 5 1/2 cups flaked coconut
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract

Directions for Coconut Macarons

Preheat Your Oven: Start by preheating your oven to 350 degrees F (175 degrees C). This ensures that your Coconut Macarons bake evenly and achieve that perfect golden-brown color.

Prepare Your Baking Sheets: Line your cookie sheets with parchment paper or aluminum foil. This prevents the macarons from sticking to the surface and makes clean-up a breeze.

Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, flaked coconut, and salt. Give them a good stir to ensure even distribution of the ingredients.

Add Wet Ingredients: Pour in the sweetened condensed milk and vanilla extract. It’s time to get your hands a little messy! Mix the ingredients using your hands until everything is well blended.

This step ensures that every bite of your Coconut Macarons is bursting with flavor.

Shape the Dough: Using an ice cream scoop, drop portions of the dough onto the prepared cookie sheets. Aim for a size that’s similar to a golf ball. This will allow the macarons to spread slightly while baking, resulting in that perfect combination of chewy and crispy textures.

Bake to Perfection: Slide the cookie sheets into the preheated oven and let the magic happen. Bake for approximately 12 to 15 minutes or until the coconut is beautifully toasted. You’ll know they’re done when your kitchen is filled with the enticing aroma of coconut and the macarons have turned a lovely golden hue.

Now that your Coconut Macarons are ready, let them cool on a wire rack before indulging in their tropical goodness. Share them with friends, family, or simply enjoy them all to yourself—no judgment here!

Can I use shredded coconut instead of flaked coconut?

Absolutely! While flaked coconut provides a great texture, shredded coconut can also be used to achieve a similar result.

Can I add chocolate chips to the dough?

Of course! Adding chocolate chips to the dough before baking can introduce a delightful chocolatey twist to your Coconut Macarons.

How do I store Coconut Macarons?

Store your Coconut Macarons in an airtight container at room temperature. They should stay fresh and delicious for several days.

Can I substitute vanilla extract with another flavor?

Certainly! Experiment with other extracts like almond or coconut for a unique flavor profile.

My macarons turned out too crispy. What did I do wrong?

If your macarons turned out overly crispy, it might be due to overbaking. Keep a close eye on them during the last few minutes of baking to achieve the desired texture.

Can I drizzle icing on top of the macarons?

Absolutely! A simple powdered sugar glaze or melted chocolate drizzle can add an elegant touch to your Coconut Macarons.

Coconut Macarons

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Cookies
Cuisine American


  • 2/3 cup all-purpose flour
  • 5 1/2 cups flaked coconut
  • 1/4 teaspoon salt
  • 1 14 ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract


  • Preheat oven to 350 degrees F.
  • Line cookie sheets with parchment paper or aluminum foil.
  • In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  • Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.


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