World’s Best Coconut Macaroons

Sweet. Chewy. Golden outside and soft inside. What’s not to love about coconut macaroons?

These are at the top of my list of favourite cookies and not just because they taste so darn good. It’s also because they’re easy. If you need emergency “I have to go to a party tomorrow and totally forgot” cookies, you’re in the right place. Just look at these beauties.

Smashed Macaroons

These cookies don’t last long in our house. Delicious!

In the past, I’ve always use David Lebovitz’s recipe for macaroons and my best friend Li (who’s quite the macaroon baker herself) has used this recipe from Alton Brown but we both agree that these are now our favourites. Sorry David. Sorry Alton. We’re ditching you for a new love.

Our inspiration came from this recipe. We loved the idea of pressing the macaroons flat to get more crispy bits around the edges but we had a problem with the original version. One batch made six cookies. Six cookies? Seriously? That’s not much more than a snack for one around here.

We tripled the batch.

Oh yes, and we tweaked the recipe to use unsweetened coconut.

The result? Incredibly good. Incredibly easy. This one is going on the keeper list for sure.

One last tip: If you live in the Netherlands, as we do, the best place we’ve found to get coconut is at the Chinese supermarket. Our local Chinese market sells 1kg bags of unsweetened coconut for just €3-4.

Best Ever Coconut Macaroons

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 18 cookies


  • 3 cups unsweetened coconut
  • 3/4 cup sugar (we used cane sugar)
  • 3 tablespoons flour (gluten free sub: use cornflour, potato flour or rice flour)
  • pinch of salt
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips


  1. Preheat the oven to 350F or 180C and line a baking sheet with parchment paper or a silicone mat.
  2. Combine the coconut, sugar, flour and salt in a large bowl. Stir well.
  3. Add the egg white and vanilla extract and stir until no dry patches remain.
  4. Use your hands to shape balls of dough and place them on the baking sheet.
  5. Using your fingers, press the cookies flat.
  6. Place the cookies in the oven and then turn the heat down to 325F or 150C.
  7. Bake for about 20 minutes or until the edges are nicely brown.
  8. Let cookies cool on the sheet for 1 minute and then move to a rack to cool completely.
  9. Now melt the chocolate in a pot over a low flame. Using a spoon, drizzle it over the cookies.
  10. Devour and enjoy!

One Response to World’s Best Coconut Macaroons

  1. Judy September 18, 2017 at 10:23 pm #

    Thank you for this recipe. I have tried this “no fail” macaroon recipe several times now. It’s now the ONLY one I will use when making macaroons. I use to have a recipe similar, which also made soft, plump and chewy golden brown cookies but somehow I misplaced it and now I have found an excellent replacement. Thanks again!!:)

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