These Coconut Macaroons with Unsweetened Coconut are soft and chewy in the center with lightly golden edges, and they’re made with just three main ingredients unsweetened shredded coconut, powdered sugar, and egg whites.
I gently warm the mixture over low heat before shaping. This helps the sugar begin to dissolve and brings everything together into a thick, sticky coconut mixture that is easy to scoop into small domes.
Once baked, the macaroons develop lightly crisp edges while the centers stay tender and chewy.
If coconut is the reason you’re here, my Raffaello Coconut Balls are an easy no-bake option, while this No-Bake Vegan Bounty Tart takes coconut and chocolate in a much richer direction.
For another cookie to add to a dessert tray, try my Classic ANZAC Biscuits, and these chewy little coconut cookies are especially good with a mug of Homemade Hot Chocolate.
Table of contents
How to Make Coconut Macaroons
- Prep the oven and pan. Preheat the oven to 325°F (163°C). Line a cookie sheet with parchment paper.
- Make the coconut finer (optional but helpful). If your shredded coconut is very coarse, pulse it briefly in a blender or food processor until it looks finer and more uniform.
- Combine dry ingredients. In a mixing bowl, stir together the shredded coconut and powdered sugar until evenly mixed.
- Add egg whites. Pour in the egg whites and stir until a thick, sticky coconut mixture forms.
- Put the mixture over low heat and stir constantly for 2–4 minutes, just until it’s slightly warmed, the sugar starts to dissolve, and the mixture becomes sticky and thick.
- Take the bowl off the heat and stir until smooth and fully combined, scraping the sides. Let the mixture cool 5–10 minutes until it’s warm (not hot) and easy to shape.
- Portion and shape. Scoop small mounds (about 1 to 1 1/2 tablespoons each) and gently roll/shape into balls or domes. Place on the lined cookie sheet, leaving a little space between each.
- Bake. Bake for 15–18 minutes, until the bottoms are set and the tops/edges are lightly golden.
- Cool to set. Let the cookies cool on the pan for 10 minutes, then move to a rack to cool completely.
What Is a Coconut Macaroon?
A coconut macaroon is a small coconut cookie usually made with shredded coconut and a binder such as egg whites. This version uses unsweetened coconut, powdered sugar, and egg whites instead of sweetened condensed milk.
Common Mistakes To Avoid
- Using sweetened coconut instead of unsweetened coconut, which can make the macaroons too sweet.
- Not mixing the coconut mixture well enough before shaping.
- Making the macaroons too large, so they bake unevenly.
- Baking them too long, which can make them dry instead of chewy.
- Removing them from the baking sheet before they have firmed up.
- Skipping parchment paper, which can make them stick.
- Storing them uncovered, which can make them lose their soft texture.
What to Serve With Coconut Macaroons
Coconut macaroons are especially good with hot coffee, tea, or hot chocolate, which balance their sweet coconut flavor. For dessert, serve them on their own, dip the bottoms in dark chocolate, or add them to a holiday cookie tray.
FAQs
Yes, but the macaroons will be sweeter. If you use sweetened coconut, you may want to reduce the powdered sugar slightly.
The mixture may be too wet or the egg whites may have been unusually large. Let the mixture cool completely before shaping, and if it still feels very soft, chill it briefly before scooping.
The edges should be lightly golden and the bottoms should be set. The centers will still feel slightly soft while hot and will firm as they cool.
Yes. This recipe is mixed by hand with a spoon or spatula, so no electric mixer is needed.
Yes. Let them cool completely, then store them in an airtight container until serving.
This recipe contains no wheat flour or other intentionally gluten-containing ingredient.
If you’re serving them to someone who specifically requires gluten-free food, check the labels of the coconut, powdered sugar, and any flavorings and prevent cross-contact.
Under FDA rules, food labeled “gluten-free” must meet specific ingredient requirements and contain less than 20 ppm unavoidable gluten. FDA – Gluten and Food Labeling.
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Coconut Macaroons
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C). Line a cookie sheet with parchment paper.
- If the shredded coconut is very coarse, pulse it briefly in a blender or food processor until slightly finer and more uniform.
- In a mixing bowl, stir together the shredded coconut and powdered sugar until evenly combined.
- Add the egg whites and stir until a thick, sticky coconut mixture forms.
- Place the mixture over low heat and stir constantly for 2–4 minutes, just until slightly warmed, the sugar begins to dissolve, and the mixture becomes thick and sticky.
- Remove from the heat and stir until smooth and fully combined, scraping the sides of the bowl. Let cool for 5–10 minutes, until warm but no longer hot.
- Scoop into 18 portions, about 1 to 1 1/2 tablespoons each, and shape into balls or domes. Place on the prepared cookie sheet.
- Bake for 15–18 minutes, until the edges are lightly golden and the bottoms are set.
- Let the macaroons cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Video
Notes
- For smoother, rounder cookies, pulse long shredded coconut for a few seconds before mixing.
- If the mixture is hard to shape, chill for 10–15 minutes.
- Sweetened coconut works, but the cookies will be sweeter; reduce powdered sugar slightly if needed.
- Optional: Add a tiny splash of vanilla or almond extract for extra flavor.
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Let us know how it was!Estimated reading time: 6 minutes
