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I found the perfect Coconut Macaroon Cookies! These is the BEST Coconut Macaroon Recipe with condensed milk, without eggs, soft and chewy, dipped in chocolate! This is my absolute favorite macaroon recipe and the only one I make, plus they’re a Disney copycat: if you love Matterhorn Macaroons you’ll LOVE these.
Best Coconut Macaroon Cookies
I’ve tried so many macaroon cookie recipes and not liked any of them. I’ve tried ones with flour and without flour. I’ve tried ones with sweetened condensed milk and ones with just sugar. I’ve tried whipping egg whites and not whipping them.
I’ve probably made 100 macaroons over the last few years. Some were okay. Some I hated. Some had major potential but ended up not being what I was looking for…until I found this recipe
Why you’ll love this recipe
There are several different ways of making macaroons and I’ve tried every single one of them to find the best recipe. This macaroon recipe is from Allrecipes and it’s my favorite!
AND – if you love Disneyland as much as I do – then you’ve had a Matterhorn Macaroon at the Jolly Holiday Cafe…these are a copycat and they taste quite similar.
They’re easy, soft and chewy, great with or without chocolate and they’re egg-free!
5 Ingredient Coconut Cookies
- Flour: All-purpose flour, but you can substitute gluten-free 1:1 AP flour
- Sweetened Condensed Milk: use regular, not nonfat
- Vanilla: A teaspoon of vanilla extract for flavor, you can add almond extract too or any extract!
- Salt: To cut some of the sweetness
- Shredded Sweetened Coconut: You can find the sweetened shredded coconut in the baking aisle. It’s also often called “Angel Flake” depending on the brand. Get a 2 bags; you need over 5 cups.
How to make Coconut Macaroon Cookies
- Mix together the ingredients in a large bowl, no mixer needed! The batter is thick.
- Scoop, drop them on the baking sheets, and bake.
- Dip in chocolate – optional.
How to Dip in Chocolate
Dipping in melted chocolate is completely optional! These taste great plain, but I love jazzing them up. Plus, the Matterhorn Macaroons at Disneyland are covered in white chocolate.
Most macaroons you’ll see have the bottoms dipped in chocolate, but I like to dip the tops to be different. Do what you prefer.
- I like to melt chocolate in a disposable Dixie brand bowl. The bowls can be microwaved and makes cleanup a breeze.
- Use baking chocolate NOT chocolate chips. Baking chocolate melts better and hardens better.
- Use white baking chocolate, semi-sweet chocolate or milk.
- Cover a cookie sheet with parchment or wax paper (or your silpat liners) to place your dipped cookies on.
- Want a more traditional cookie? Try my coconut cookie recipe!
Expert Tips
- The mixture is easy to stir and scoop. I like to make large 2-tablespoon size macaroons but you can make them smaller as well.
- Make sure to wet your fingers and press in any little coconut tails sticking out of the cookie balls, those will burn.
- You can make Gluten-Free Macaroons by swapping 1:1 Gluten Free AP flour (i.e. Bob’s Red Mill).
Coconut Macaroon Recipe FAQ
Macaroons are a chewy cookie that’s bonded together with coconut. It’s not a traditional cookie in the sugar or chocolate chip cookie sense; it’s basically eating coconut. These are not to be confused with Macarons, which are a dainty French cookie made with almond flour and egg whites. Those don’t have coconut in them (unless they’re coconut flavored).
A macaroon – this recipe – is a cookie made with tons of coconut. A macaron is a French cookie – a sandwich cookie made with egg whites and almond flour and a filling.
These will last 3-4 days on the counter and even longer if stored in the refrigerator.
Freeze these in an airtight container for up to 3 months. When defrosting, the chocolate may get a bit cloudy, so I recommend dipping in chocolate after defrosting.
Yes you can dip the bottoms instead of the tops – your choice!
Because these have flour, they’re not gluten free like other recipes but you can swap 1:1 Gluten Free all purpose flour for the regular flour and it’ll work just fine.
Coconut Macaroon Cookies Recipe
Ingredients
- ⅔ cup (82g) flour
- 5 ½ cups (402g) shredded sweetened coconut
- ½ teaspoon salt
- 1 14 ounce can (396g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 ounces (113g) white or semi-sweet baking chocolate or a combination of both or almond bark
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
- Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
- Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
- To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry.
Recipe Video
Recipe Notes
- The mixture is easy to stir and scoop. I like to make large 2-tablespoon size macaroons but you can make them smaller as well.
- Make sure to wet your fingers and press in any little coconut tails sticking out of the cookie balls, those will burn.
- You can make Gluten-Free Macaroons by swapping 1:1 Gluten Free AP flour (i.e. Bob’s Red Mill).
- I like to melt chocolate in a disposable Dixie brand bowl. The bowls can be microwaved and makes cleanup a breeze.
- Use baking chocolate NOT chocolate chips. Baking chocolate melts better and hardens better.
- Use white baking chocolate, semi-sweet chocolate or milk.
- Cover a cookie sheet with parchment or wax paper (or your silpat liners) to place your dipped cookies on.
Recipe Nutrition
Coconut Recipes
Macaroons are an easy cookie recipe! These are macaroons without eggs and made with condensed milk. They’re soft and chewy and you can dip them in chocolate. This is the BEST Macaroon recipe ever!
Can I use almond flour?
I have not tested these with almond flour. I have use GF AP flour with success.
Can these be frozen? If not, how long will they stay fresh to serve? Refrigerate or keep container on the kitchen counter?
Yes for sure you can freeze them! I’ve done that before – the chocolate may look a bit dull after thawing but other than that they’re totally fine. For storing, airtight container on the counter is fine, but they’ll last an extra day or so in the fridge.
I made these to take to a wedding party my sister was hosting, and they were the talk of the party!! This is an amazing recipe. I had so many people ask me for the recipe. Thanks for sharing this amazing and simple recipe. I dipped mine in blue candy melts and added green sugar sprinkles. They looked phenomenal.
I wish I found this recipe before Christmas! I can’t believe how amazing these coconut macaroons came out. I too struggled for years to make the perfect, chewy, crispy, and bakery style macaroons! I am so thrilled to have found your recipe and my best critic is my husband and he absolutely said they are the best! I am going to try your gingerbread cookies next!
Thank you so much!
Lisa Sjoberg
I make these and add toffee pieces to mixture before baking….out of this world delicious!! Definitely Dipped in chocolate…yes please!!
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