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Coconut Macaroons

Traditionally called Fraser Bell cookies and a close cousin to meringues, these crisp mouthfuls are just as pretty as they are delicious. Egg whites give them their airy texture and a pillowy center; toasted coconut lends the exterior a sweet crunch.

  • Yield: Makes 90
Coconut Macaroons

Source: The Martha Stewart Show, April Spring 2006


  • 2 large egg whites
  • Pinch of salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 bags shredded sweetened coconut (14-ounces each)
  • Ice cream (optional) for Icearoons


  1. Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.

  2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.

  3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.

  4. You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.


Reviews (32)

  • Kate P 14 May, 2014

    My macaroons are the size of a ping pong ball... about double the size called for in the recipe, so I get 45-50 macaroons per batch. I like a two-bite macaroon! If you follow the recipe and don't confuse evaporated milk for sweetened condensed milk, its foolproof!

  • gtoddm 15 Apr, 2014

    I've made these macaroons for years. Super simple to make and they're always a favorite. I make them large. A teaspoon is way too small. I use probably double the amount when forming them, as I get about 50 out of a batch. And I keep a bowl of water handy to dip my hands in, as after forming about 3 or 4 your hands get too sticky. As many people have written, they're delicious dipped in chocolate. I prefer dark. Get them into an airtight container quickly and they will stay nice and moist

  • Fiona O downey 13 Feb, 2014

    just made these: the mixture was very runny because I used one bag of coconut, did not keep oven at a consistant temperature, could have used 3 egg whites. Some rose, some were very flat and burned on bottom. Chewy consistancy and good flavor. I got 25, not 90. Will try again using correct amts of ingrediants. may have to correct oven temps. I have Tappan electric range. Any tips?

  • ac1 29 Jan, 2014

    This recipe did not work. I wasted my coconut, condensed milk, and my cookie sheets.
    Thanx Martha

  • playdoll29 1 Mar, 2013

    So just read that condensed milk and evaporated milk are the same. But sweetened condensed milk and evap[orated are not the same! So apparently, the sweet condensed milk is creamier plus has sugar of course. So my mistake in using the evaporated milk. Will try again another time using the right milk! :o)

  • playdoll29 1 Mar, 2013

    I made these today but didn't have condensed milk so used evaporated milk. I did everything else as it says but the mixture is really airy - have to squeeze little mounds of the mixture to get it to stick together. I guess it is because I used the wrong milk type. Otherwise, when they came out, they were very light and airy and crumbly if picked up too harshly! But they looked very nice. I drizzled melted chocolate on top. I dont actually like coconut but my partner really liked them!

  • rozyA 22 Jan, 2013

    I have made these macaroons a couple of times now and they are fabulous. The best coconut macaroons I've had. BUT, to make them truly beyond belief, let the macaroons cool and then dip them in a dark chocolate sauce - good dark semi sweet chocolate, a little heavy cream, a little butter, stir and heat and dip the macaroons, generously covering them wit the chocolate. You can put them in the fridge or freezer to harden the chocolate. WOW

  • kantbebeat 5 Jan, 2013

    I have made this several times and they always come out perfect and delicious every single time. easy to make and everybody loves them. For the lade who had her spread out, could you have possibly used evaporated milk instead of condensed by accident. I can't see these macaroons spreading out any other way. These are even better when you dip the bottoms in chocolate.

  • pward1231 1 Jan, 2013

    Cheri007, I agree with your comments. I tried several other recipes because I like to experiment and combine ideas, but these had the best taste. The others were too "eggy". And I tried both silpat and parchment, and the silpats stuck to the macaroons while the paper peeled off very easily. Since I am gluten free, these are a terrific treat for me. I also drizzled chocolate glaze over some of them, and they were heavenly!

  • Cheri007 21 Dec, 2012

    I can't help it...I have to post one more comment.... Those of you who had your macaroons spread out, why??? I've never had that happen. Are you sure you are using 2 bags of coconut? I use the amount in the recipe (2 bags) which is equal to 28 oz of coconut. They wouldn't spread if they tried. The only way I can figure out how you had them spread is if you only used 1 bag of coconut.

  • Cheri007 21 Dec, 2012

    Also, I have to agree with Laree Milet's comments. I'm not sure the naysayers actually followed the recipe. This recipe is easy and fool proof. I've used others that were very problematic but even a novice could do this one with ease. I also always use the parchment paper. They come out perfect every time!!!

  • Cheri007 21 Dec, 2012

    I love this recipe!!! I use it all the time. It's the best one I've used for macaroons. All my friends love them too and ask me to bring them to events! Thanks for the great recipe.

  • Jacqueline Megaw 7 Dec, 2012

    I don't recommend these. Condensed milk in macaroons is weird. I only used half of what was in the recipe and they were still way too watery and flattened out in the oven. Didn't keep the nice round macaroon shape at all. Too much vanilla extract also made these have a weird aftertaste.

  • Laree Millet 25 Jun, 2012

    After reading many of your reviews, I asked myself "did these people even read the recipe? How this would make only 2 1/2 dozen is impossible, unless she used a 1/4 cup measuring cup to make them! They are delicious and turned out perfectly! And parchment paper makes all the difference! I've made macaroons many times and they stick to the pan and are impossible to remove without ruining them! But this is perfect!! Thanks so much for the tips!

  • VivMarina 4 Mar, 2012

    When I made them the first time, I froze half without chocolate. Once defrosted (worked great!) I dipped them in guittards milk chocolate chips (melted). Yum! I will have to do that from now on.

  • VivMarina 27 Dec, 2011

    This is a great recipe. I halved it and it did make half of what it said. They came out delicious and well cooked. I've seen other recipes that double the sweetened condensed milk and I can't imagine it. I did dip them in some melted semi-sweet chocolate chips which was also very tasty, though fine without.

  • melleym 30 Apr, 2011

    Very good and chewy! However, this recipe did not yield 90 macaroons. I used a small melon baller and was only able to get two and 1/2 dozen.

  • Kitcate 3 Jan, 2011

    These are great! I made them for a New Year's party and after they'd cooled I dipped the bottoms in chocolate (melted chocolate chips) and cooled them on waxed paper. The chocolate gave them a nice crunch and made them easier to hold (they came out a little sticky). They won first prize in a dessert contest and got lots of compliments! Highly recommended though next time I'll be sure to make them smaller as mine spread out quite a bit while baking.

  • PejahCook 30 Dec, 2010

    i saw a recipe but it doesnt uses condensed uses granulated sugar..will it be the same? aftr mixing it,(while whisking egg white n sugar in simmering water),it didnt quite folded tgther...looks as though shredded coconut is too it lke that? furthermore,it must be refrigerated for 2 hours..will it be ok aftre that?

  • PejahCook 30 Dec, 2010

    there was 1 recipe which didn't use condensed milk...uses granulated sugar...will it be the same? when I use that recipe,its kind of not folded together tht much...n it need 2 be refrigerated...will it be ok then?

  • nickyd816 26 Dec, 2010

    CONTINUED FROM BELOW: added 1/4tsp almond extract as well. Need to wet your fingers when rolling intno balls so they dont stick. Didnt have parchment so used "baking spray w/ flour"

  • nickyd816 24 Dec, 2010

    Awesome!!! Followed as directed

  • CodFish 7 Apr, 2010

    Great recipe! Very easy. I folded in 2/3 cup of finely chopped pecans to the mixture before baking. Then, drizzled melted semi-sweet chocolate over the cooled macaroons. YUMMY!!!

  • pattigut 19 Dec, 2009

    I have a bag of bakers coconut 14 oz and it says it's 5 1/3 cups

  • wondercook 13 Dec, 2009

    when I dumped the 14oz bag into the cup it is about 4 cups it is NOT packed at all just fluffy and loose. Hope this helps! Happy cooking and Mery Christmas!!

  • dgaudette 3 Dec, 2009

    can someone tell me how many cups of coconut i need cause i buy mine in bulk.

    thanks in advance

  • friendscallmemartha 18 Dec, 2008

    these are sooo good - highly recommended :) and dipping in chocolate sounds even better

  • ackbound 9 Aug, 2008

    Parchment paper and wax paper are 2 different things. You shouldn't use wax paper in the oven, the wax will melt into your cookies.

  • BrandiLee 30 May, 2008

    Very yummy and easy! Silicone baking sheets work awesome for them to be removed from, waxed paper not so good! Could be that I didn't get them off right away but they are still yummy!So tasty.

  • Dreya 23 May, 2008

    These are terrific, just make sure you COOL them before puting them in a container.

  • mrshog 18 May, 2008


  • smg7 18 May, 2008

    delicious! makes quite a few cookies

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