These coconut macaroons are soft and chewy in the middle, with golden, crisp edges and a smooth layer of chocolate on the bottom to seal the deal. I make them all year long—sometimes for gifts or gatherings, but mostly just because I’m in the mood for something sweet and coconutty.

Coconut Macaroons by Tessie's Table. — Photo Credit: Tessie’s Table.

This is one of those recipes I reach for when I want something easy and delicious. Coconut macaroons are naturally flourless, loaded with texture, and great for making ahead. You can freeze them, gift them, or just keep them in a container for when that sweet tooth hits.

Why you’ll love this Coconut Macaroons

So easy to make:
Just one bowl, a few ingredients, and a baking sheet. You don’t even need to break out the mixer.
That chewy-meets-chocolatey combo:
The outside gets lightly golden while the inside stays soft and chewy. Dip them in chocolate and they’re on a whole new level.
Perfect for any occasion:
From holidays to potlucks to random Tuesday night cravings, these fit right in. Bonus—they travel well too!

A serving tray full of cocnut macaroons.

Why These Chocolate-Dipped Coconut Macaroons Never Last Long in My Kitchen

Every time I make a batch of these coconut macaroons, I tell myself I’ll “just have one.” Spoiler: I never just have one. Between the chewy coconut, golden toasty bits, and that glossy chocolate dip, it’s like they’ve got a magnetic pull. They’re just too good to resist—and honestly, I stopped trying.

Ingredients Needed for Coconut Macaroons

Sweetened shredded coconut – This gives the macaroons their signature chewy texture and toasty, golden edges. The sweetened kind is essential here—it helps everything stick together and adds the perfect amount of sweetness.
Sweetened condensed milk – Thick, sticky, and sweet, this works as the binder. It pulls all the ingredients together and gives the cookies that soft, dense center.
Vanilla extract – A splash of vanilla rounds out the flavor and makes the coconut and chocolate even better. Real vanilla is ideal, but use what you’ve got.
Salt – Just a small amount brings balance and keeps things from being overly sweet. It gives the macaroons a little boost of flavor that makes a difference.
Semi-sweet chocolate – Melting chocolate and dipping the bottoms gives these cookies that smooth, rich finish. You can drizzle extra on top if you’re feeling fancy (I usually am). Chocolate chips or bars both work—just melt gently.

How to make Coconut Macaroons

**For more detailed instructions, please refer to the printable recipe card below.**

Ingredients for Coconut Macaroons in a bowl.

Stir the coconut, sweetened condensed milk, vanilla, and salt together in a large bowl until everything is fully combined and coated.

Scoop small mounds of the mixture onto your prepared baking sheet, spacing them out a bit so they don’t bake into each other.

Cooked Coconut Macaroons in a cookie tray.

Bake until the tops and edges turn golden. Let them cool completely on the tray before dipping.

Melt the chocolate in short bursts in the microwave, stirring in between until smooth.

A coconut Macaroon being dipped into a bowl of melted chocolate.

Dip the bottoms of each macaroon into the melted chocolate and set them back on the parchment.

Chocolate coconut Macaroons on a cookie tray.

Use a fork or spoon to drizzle any extra chocolate over the tops.

Variations

Almond Joy Style Macaroons: Add chopped almonds and a few mini chocolate chips to the coconut mixture before baking. It gives you all the flavor of an Almond Joy in cookie form, with a bit of crunch and richness mixed into the chewy coconut base.
Orange Zest Twist: Add some fresh orange zest into the mix before baking. The citrus brightens up the sweetness of the condensed milk and pairs surprisingly well with the chocolate drizzle. Great for spring or summer cookie trays.
Dark Chocolate Espresso: Use dark chocolate for dipping and stir a tiny bit of espresso powder into the melted chocolate before dipping. The espresso adds depth and makes them feel a little more grown-up (but still totally addictive).
Coconut Lime Macaroons: Add lime zest to the coconut mixture and skip the chocolate dip. These come out bright and tropical—perfect for warm-weather desserts or something different at a cookie swap.
Toasted Coconut Macaroons: Toast half the shredded coconut in the oven before mixing it in. You’ll get a nuttier, slightly more caramelized flavor that makes these feel a little extra special while still being just as easy to make.

Serving Suggestions

With Coffee or Espresso: These go perfectly with a strong cup of coffee or with my favorite Iced Latte. The sweetness of the macaroons balances out the bitterness of the coffee and makes for a really satisfying afternoon pick-me-up.
On a Holiday Cookie Platter: Add these to your holiday cookie lineup alongside my favorite Snickers Cookies or Cherry Pie Cookies. The chocolate dip and golden coconut edges make them stand out without needing any extra decoration.
Dressed Up with a Chocolate Drizzle: For an extra bit of flair, add a heavy-handed drizzle of white chocolate over the top once the bottoms are dipped. It gives them a pretty finish and a little extra sweetness.
As a Frozen Treat: Pop a few in the freezer and enjoy them cold. They don’t freeze solid and the texture stays chewy. Plus, cold chocolate and coconut is kind of a dream combo when you want something sweet and refreshing.

Storage and Freezing

How should I store Coconut Macaroons?

Keep them in an airtight container at room temperature for up to 5 days. If your kitchen is warm, store them in the fridge for up to a week to keep the chocolate firm.

Can I freeze Coconut Macaroons?

Yes! Once the chocolate is set, freeze them in a single layer, then transfer to a sealed bag or container. They’ll stay fresh for up to 2 months. You can eat them straight from the freezer or let them sit out for 10–15 minutes to soften slightly.

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Tips & Tricks

Use the right coconut: Stick with sweetened shredded coconut. It has the moisture and texture you need for that classic chewy bite. Desiccated or unsweetened coconut won’t give the same result and can make the macaroons dry.
Line your tray properly: Parchment paper works best. It keeps the bottoms from sticking and makes cleanup easier. Skip foil or bare trays—they’ll make the cookies tough to remove and can cause uneven browning.
Let them cool before dipping: The cookies need to be completely cool before you dip them in chocolate. If they’re even a little warm, they can fall apart or cause the chocolate to melt unevenly.
Watch for golden edges: Don’t go strictly by time—look for the edges turning golden brown. That’s your sign they’re baked just right. If they go too dark, they’ll lose that chewy texture.
Use a cookie scoop: This keeps the size consistent so they bake evenly. A small scoop also gives you those perfect little mounds that hold together well when dipped in chocolate.

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FAQ

How should I store Coconut Macaroons?
Store them in an airtight container at room temperature for up to 5 days. If it’s warm in your kitchen, you can keep them in the fridge to prevent the chocolate from softening.
Can I freeze Coconut Macaroons?
Yes, they freeze really well. Freeze in a single layer first, then transfer to a sealed bag or container. They’ll keep for up to 2 months. You can eat them straight from the freezer or let them sit out for 10–15 minutes to soften slightly.
Can I use unsweetened coconut?
It’s not recommended. Unsweetened coconut is much drier and won’t give the same chewy texture. Stick with sweetened shredded coconut for best results.
Why are my macaroons spreading too much?
If the mixture is too loose, they may spread. Make sure you’re using the right coconut and don’t overmix. A cookie scoop helps the mixture hold its shape.
Can I leave out the chocolate?
Absolutely. They’re still delicious without it. You can also dip just the tops or skip the drizzle—totally up to you.
Why did my macaroons come out dry?
They may have baked too long or used the wrong type of coconut. Pull them once the edges are golden to keep the centers chewy.
How do I melt the chocolate?
Use short 30-second bursts in the microwave, stirring in between. Stop once it’s smooth—don’t overheat it or it’ll seize.
Can I make them smaller or bigger?
Yes, but adjust the baking time. Smaller ones will bake faster, while larger ones might need a couple extra minutes. Just watch the edges.
Can I use a different extract?
Sure! Almond or coconut extract work well in place of vanilla if you want to switch things up a bit. Just don’t overdo it—they’re strong.
Are these gluten-free?
Yes! As long as you use gluten-free chocolate, this recipe is naturally gluten-free and a great option for those avoiding flour.