This classic coconut macaroon cookie recipe is made with dairy-free ingredients! These chewy coconut cookies come together with egg whites, sweetened condensed coconut milk, vanilla, coconut flakes, salt, and chocolate.
Coconut macaroons are such an easy cookie to make, and I love how simple the ingredients are. I made this batch extra special and melted chocolate and dipped the cookies in it. It was delicious!
How To Make Coconut Macaroons
For this recipe, you’ll need two large egg whites, 3/4 cup plus 2 tablespoons sweetened condensed milk (coconut milk), 5 1/3 cups shredded or desiccated coconut, one teaspoon vanilla extract, 1/4 teaspoon sea salt, and 4 ounces semi-sweet or dark chocolate chips.
Preheat the oven to 325°F. Set two oven racks near the center of the oven.
Line two baking sheets with parchment paper. Then, mix the coconut, sweetened condensed coconut milk, and vanilla extract in a medium bowl. Set aside.
In the large bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using two spoons, form heaping tablespoons of the mixture into little mounds on the prepared baking sheets, spacing about 1 inch apart.
Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back until the tops and edges are golden.
Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30-second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.)
Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
How To Make Ghost Cookies
Scoop the coconut macaroons onto a lined baking sheet. Form ghost-shaped cookies with the cookie scoop, a spoon, or your fingers.
Bake the cookies for 20-25 minutes, or until the cookies are lightly golden.Â
Remove the cookies from the oven and place the chocolate chips on the front of each cookie to make ghost face cookies. Allow the cookies to cool completely before serving.Â
If you like these coconut macaroon cookies, then give these 3-ingredient coconut cookies or my coconut flour peanut butter cookies a try!
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Coconut Macaroon Recipe
These chewy coconut macaroon cookies come together with egg whites, sweetened condensed coconut milk, vanilla, coconut flakes, salt, and chocolate. This recipe is dairy-free and gluten-free!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 5 1/3 cups shredded coconut (unsweetened)
- 3/4 cup plus 2 tablespoons sweetened condensed coconut milk*
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, chopped
*homemade condensed coconut milk works. I used a can of store-bought condensed coconut milk while testing this recipe.
Instructions
- Preheat the oven to 325°F. Set two oven racks near the center of the oven.
- Line two baking sheets with parchment paper.
- Mix the coconut, sweetened condensed coconut milk, and vanilla extract in a medium bowl. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart.Â
- Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back until the tops and edges are golden.Â
- Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30-second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.)Â
- Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.Â
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 253
- Fat: 18.9g
- Carbohydrates: 21g
- Fiber: 4.7g
- Protein: 3.4g
