Coconut Meringue Macaroons (2024)

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by Annalise Sandbergon Feb 19, 2018 (updated Jun 14, 2023)

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5 from 5 reviews

Three ingredients are all you need for these light and airy coconut macaroons made with whipped meringue.

Coconut Meringue Macaroons (1)

What happens when you cross a light and airy meringue with an intensely sweet coconut macaroon? You get these delightful little snowballs.

It begins with a beautiful Italian meringue— hot sugar poured over whipped egg whites and beaten until thick and glossy. Add to that an insane amount of toasted coconut and you’re on your way. All that’s left is to scoop and bake them just until they’ve turned golden brown.

There’s more than meets the eye with these coconut meringue macaroons so don’t be fooled by their plain appearance.I’ve baked them many times over the years and every time I do I fall a little deeper in love with their simplicity. These “cookies” are light, sweet, and wonderfully chewy.

Coconut Meringue Macaroons (2)

Coconut Meringue Macaroons (3)

baking tip:Timing Italian Meringue

When it comes to making Italian meringue, timing is everything. You need to cook the sugar precisely to 238 degrees F or “soft ball stage” (most candy thermometers will have this marked plainly). And you need the egg whites whipped to medium peaks at the same time the sugar is ready.

If needed, I increase or decrease the heat under the cooking sugar, and/or increase or decrease the speed of the mixer whipping the egg whites if the timing is a little bit off and I need to catch one up to the other. Practice will make this timing easier.

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Coconut Meringue Macaroons (4)

Coconut Meringue Macaroons (5)

5 from 5 reviews

Coconut Meringue Maracoons

Servings: 12 large maracoons

Prep Time: 30 minutes mins

Cook Time: 17 minutes mins

Total Time: 47 minutes mins

Part light and airy meringue, part rich and coconutty macaroons, these treats are irresistible.

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  • 1 1/4 cup granulated sugar (250 grams)
  • 3/4 cup water (178 ml, 6 fl oz)
  • 3 large egg whites , at room temperature
  • 3 cups unsweetened coconut (8 oz, 227 grams)


  • Preheat oven to 325 degrees F. Line a sheet pan with parchment paper.

  • Spread coconut evenly onto a large sheet pan. Toast in the oven until lightly golden brown, about 3-5 minutes. Stir as needed and watch carefully to make sure it doesn't burn. Set aside to cool.

  • Combine the sugar and water in a small saucepan over medium heat and stir until sugar is dissolved. Bring the mixture to a boil. Stop stirring and insert a candy thermometer.

  • While the sugar mixture is cooking, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. When the sugar mixture reaches about 220 degrees F, begin to whip the egg whites. You want to time the eggs whites to be whipped to medium peaks at the same time the sugar mixture reaches 238 degrees F.

  • When the sugar mixture reaches 238 degrees F, decrease the mixer speed to medium low and immediately pour the sugar into the whipped egg whites in a slow steady stream. Be careful not to hit the sides of the bowl or the whisk. Once all the sugar is incorporated, increase speed to high and beat until the mixture cools to room temperature.

  • Fold in the unsweetened coconut by hand and scoop onto the prepared sheet pan. Bake until it the meringues just begin to turn golden brown, about 12 minutes. Let cool on the sheet pan. Store in an airtight container at room temperature.



  • You can use wide slice or finely shredded coconut for this recipe, per your preference.
  • Use a small cookie scoop for small macaroons or a large cookie scoop for larger macaroons.

Calories: 225kcal, Carbohydrates: 26g, Protein: 2g, Fat: 14g, Saturated Fat: 12g, Sodium: 21mg, Potassium: 128mg, Fiber: 3g, Sugar: 22g, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg

Cuisine: French

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Cookies Easter

originally published on Feb 19, 2018 (last updated Jun 14, 2023)

25 comments Leave a comment »

Coconut Meringue Macaroons (6)

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25 comments on “Coconut Meringue Macaroons”

  1. Elisa @ Insalata di Sillabe Reply

    I’ve never been a true meringue lover but these little babies look absurdly delicious and quite easy to make, too! They’d be perfect to serve at a tea-party with my friends!

    xo, Elisa

  2. Belinda @themoonblushbaker Reply

    I think these are the most popular cookie among my friends even beating the white chocolate and macadamia nut cookie. I love how the coconut makes them so chewy and satisfying for a chewy sweet craving. I like to add a touch of extract during the meringue making process to boost the flavour

  3. Erin R. Reply

    Holy moly, how fun! Reminds me of making marshmallows. I have been wanting to try making coconut macaroons, but NOT the ones with sweetened condensed milk. This is the egg white version times ten. They look beautiful, delicate but sturdy at the same time. Next time I have a weekend free I’m giving these a bash. Thanks!

  4. Maisk Reply

    About how long did you bake the cookies?

  5. Susan Sunde Reply

    The title over the picture of the recipe says “Maracoons”. A little boo boo. Thought you’d want to know.

  6. Rosie @ Blueberry Kitchen Reply

    I love the sound of your macaroons, I really want to try these. I really love your photos with the strawberries and coffee too – gorgeous!

  7. Master Chefette Reply

    Oh these look truly luscious!

  8. Sylvie @ Gourmande in the Kitchen Reply

    What a perfect combination, these sound sensational!

  9. Charlie - Baking At Home Reply

    Oh man I love coconut. This recipe will surely become a regular in my home.

  10. Elisabeth Reply

    I have made these three times. The first time they were light, fluffy and delicious, now they are coming out chewy… Can you help me to figure out what the change is? I would like to get them back to light and fluffy these are my husbands favorite cookies! Thank you so much:-)

    • Annalise Reply

      Hi Elisabeth, thank you so much for the comment! I’m sorry these cookies are giving you trouble lately. It’s hard to know exactly what advice to give since I’m not there with you as you prepare the recipe. And these cookies should be a little chewy, mine were. If they are too chewy I would guess that comes from a heavier batter, from either too much mixing or too much coconut? Sorry I’m not more help, good luck!

  11. Donna Reply

    Thank you for an amazing recipe.

  12. Robert Reply

    I’m just wondering if you are using fresh or dried coconut. Thanks.

    • Annalise Reply

      I use dried sweetened coconut flakes, the stuff you find in the baking aisle.

  13. Barbara Reply

    Hi Annalise. You said you used dried sweetened coconut flakes. But the recipe you gave says unsweetened shredded coconut. They are vastly different, especially in the texture and sweetness you get. 250g sugar + sweetened coconut flakes for just 3 eggs would be mega oversweet. I know because I made them both ways, and used even less sugar but still the sweetened coconut flakes with the sugar made them very very sweet.

  14. The Classic Cupcake Co Reply

    Macaroons maybe smaller in size but it tastes good up to the last bite…and this one had a twist…

  15. Kathleen Reid Reply

    Hi Annalise

    I made these, and they are fabulous! My husband even liked them, and he doesn’t care for coconut!!


  16. Esha Mehta Reply

    Hey the first time I made these it came out perfect. Meringue crust with soft and chewy coconut inside. Now, I have tried making the same recipe several times but it comes out shrunken, no meringue top. I dont know what I’m doing wrong. Have I over beaten the Meringue?? Please make a video and help me out!!! I love this recipe so much..

  17. Lauren Brockman Reply

    The macaroons came out as I hoped: light and chewy. Delicious!
    Recipe said to preheat the oven to 325°F in order to toast the coconut. There was not any indication to change the temperature for cooking the macaroons. I found I had to cook the macaroons longer than recommended – up to about 15 or 16 minutes. The recipe also said that it made 12 macaroons. I made 30 macaroons using a tablespoon as a measure. I couldn’t imagine them being any bigger but that’s a personal choice of course.I highly recommend using unsweetened coconut in this recipe. Otherwise I believe it would be much too sweet. It’s a great recipe and I will be making it again and again. Thank you for sharing!

  18. Meg Dietrich Reply

    These are indeed delicious. There is an Italian bakery nearby and I wanted to find a recipe that emulated the chocolate coconut macaroons there. They are light and fluffy but with chocolate. If I were to add chocolate, what would you recommend, Annalise? I don’t want to weigh down the merengue, but would enjoy cocoa-nut macaroons.

    • Annalise Reply

      Happy to hear you like this recipe! You could try dipping the bottoms in chocolate, or even a very light drizzle of chocolate should work too. 🙂

  19. Jean Reply

    I’ve never made this style meringue. The instructions were spot on and the result so delicious. Loved it!!!

  20. Michele Hoover Reply

    Can you use suger substitute like monk fruit

    • Annalise Reply

      I have not tested any substitutions for sugar.

  21. Lee Reply

    Love the recipe but I just need clarification about something. Should I let them cool down in the oven after the 12 minutes?

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