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easy coconut macaroons with dark chocolate stacked on a blue plate

Easy Coconut Macaroons Recipe

Learn how to make coconut macaroons that are moist and soft and stay that way for days thanks to my secret ingredient! This easy recipe for coconut macaroons will be a holiday favorite!

Course Dessert, Snack
Cuisine American
Keyword coconut macaroons, coconut macaroons without sweetened condensed milk, easy coconut macaroons
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 25 macaroons
Calories 100 kcal
Author Kiki Johnson


  • 250 g shredded coconut sweetened or unsweetened
  • 200 g powdered sugar
  • 4 egg whites
  • 130 g marzipan grated
  • 1 pinch salt
  • 2 drops bitter almond essence optional
  • 100 g dark chocolate chopped
  • 1 tsp coconut oil


  1. Mix the first 6 ingredients in a medium-sized pot and heat on medium-low heat until it starts to bind and looks like glue. Push against the marzipan to make for quick dissolving. Stir and heat coconut batter until it reaches 50 C, or 122 F. If you do not have a thermometer, that's fine. Just heat it a bit until smooth and glue-like, but it should only feel warm, never hot. Don't let it boil or your egg whites will curdle.

  2. Take the pot off the heat and stir. The batter will thicken as it cools, making for easy portioning.  Preheat the oven to 150 C, or 300 F and line 2 baking sheets with parchment paper. 

  3. Using a tablespoon or small ice cream scoop, drop little mountains of coconut batter onto the sheet, making sure to leave some space between each macaroon as they will spread a bit. 

  4. Bake each tray for 20 minutes, then take them out of the oven. With a wet spoon, push in the edges to make the macaroons extra round. This step is completely optional and simply aesthetical. This only works while the macaroons are hot, so I recommend baking 1 tray after the other. 

  5. Let macaroons cool while you chop and melt your chocolate with the tsp of coconut oil. Do so in a hot water bath or in the microwave. 

  6. Dip cooled macaroons into the melted chocolate and place on a clean sheet of parchment paper. Let the chocolate set, then store the macaroons in an airtight container. 

Recipe Video

Recipe Notes

  • The batter might look a bit too liquid at first. It will firm up some more as it cools down. Watch the recipe to see what the perfect texture should look like.
  • For the perfect round coconut macaroon, take a wet spoon and push the edges of the still hot macaroons in using the back of the spoon, shaping the perfect round macaroon.
  • Bake one tray after another, so that you have time to shape the still hot macaroons. Once they have cooled they¬†firm up making it impossible to push the edges in.