The Best Macaroons Ever Recipe

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4 votes | 25651 views

These aren't easy to make, but are well worth the effort. They are seriously good.

Prep time:
Cook time:
Servings: 15


Cost per serving $0.58 view details
  • 2 7 ounce packages of sweetened flaked coconut
  • 2/3 cup of packed powdered sugar
  • 1/4 cup canned cream of coconut (such as Coco Lopez). You can find it next to the cocktail mixers in your grocery store.
  • 1 ounce of cream cheese, room temperature
  • 3 tablespoons of all purpose flour
  • 1 large egg white
  • 1/2 teaspoon of vanilla extract
  • Pinch of salt
  • 1 pound bittersweet chocolate chopped (optional)


  1. Preheat oven to 325 degrees
  2. Line a large baking sheet with foil
  3. Butter foil and dust with flour; shake off excess
  4. Finely chop one 7 ounce package of coconut and powdered sugar in a food processor until mixture feels moist
  5. Add cream of coconut, cream cheese, 3 tablespoons of flour, egg white, vanilla and salt. Process until well blended, scraping down the sides occasionally.
  6. Transfer dough to medium bowl (it will be very soft)
  7. Place remaining package of coconut in a pie plate. Drop rounded tablespoonful of dough into coconut and roll to coat completely.
  8. Using palms of hands, gently roll dough into balls about 1 1/2 inch diameter and place onto baking sheet.
  9. Repeat with remaining dough and coconut, spacing macaroons evenly on prepared sheet.
  10. Bake until golden brown and firm to touch; about 35 min.
  11. Cool cookies completely on sheet rack.
  13. Line another baking sheet with waxed paper.
  14. Melt chocolate in top of a double boiler set over simmering water.
  15. Stir until candy thermometer reads 115 degrees and remove from heat.
  16. Dip bottom of the cookie into melted chocolate.
  17. Brush cookie against side of pan to remove excess chocolate.
  18. Place cookie, dipped side down, on wax paper
  19. Refrigerate cookies until chocolate sets, about 30 min.
  20. Macaroons can be prepared ahead. Cover tightly and refrigerate up to 3 days or freeze up to 3 weeks. Bring to room temp before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 56g
Recipe makes 15 servings
Calories 238  
Calories from Fat 180 76%
Total Fat 21.42g 27%
Saturated Fat 14.34g 57%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 31mg 1%
Potassium 309mg 9%
Total Carbs 17.74g 5%
Dietary Fiber 6.3g 21%
Sugars 6.46g 4%
Protein 5.05g 8%
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  • Mihir Shah
    Tasted these for the first time; AWESOME! The texture was perfect and they're not too sweet. Really, really good.
    I've cooked/tasted this recipe!
    • Karrey Davis
      I tasted these recently at a cookie swap party. Awesome! They were a little different with the chocolate on top, then sprinkled with nuts! Yum! Seems like many variations could be possible. I have been making cookies for a long, long time but I have never tasted anything like this.
      I've cooked/tasted this recipe!
      This is a variation
      • Amos Miller
        Hi, Lyndsey - Followed you recipe - except I had to use gluten free flour at the request of the diners ordering them. They were delicious and got a 10 for flavor. My GF macaroons spread a bit more than they would have with AP flour - but the flavor was spot on! Thanks for sharing! Best regards - Amos
        I've cooked/tasted this recipe!
        This is a variation


        • ShaleeDP
          January 15, 2013
          I like macaroons. I haven't tried to make one but I think I would now. This sounds good.
          • Lyndsey
            February 4, 2008
            Ok, I made these yesterday for the first time in about 4 years. They might be the best cookie ever. They were a huge hit with our friends.
            • Terri Jordan
              February 1, 2008
              These macaroons are amazing! This is the best recipe ever.

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