Bakery-Style Coconut Macaroons
These 6 ingredient homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you’d find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture.
Coconut macaroons are actually quite simple to make at home. These babies are ready to go in the oven in under 10 minutes! And done right, they can taste like the irresistible, gooey Almond Joy filling on the inside with a chewy/stick caramel exterior.
These coconut macaroons are just that! They’re sweet, moist, and chewy on the inside with a delightful crispy exterior.
A few helpful tips:
1. If you have never used/cooked with almond paste before, you can find it in most grocery stores near the canned pie fillings on the baking aisle. It is definitely required to make this recipe because it’s what makes these macaroons SO chewy and gooey!
2. Beat your egg whites, sugar, and almond extract with a mixer fitted with the whisk attachment on high before adding the coconut. I’ve found that beating them with a mixer, as opposed to whisking by hand, makes a moister macaroon. This is because you’re creating fluffy volume by beating, which can only be a good thing when mixing with coconut.
3. When you first add the coconut, the dough will seem dry, but just keep mixing and it will eventually become wet and sticky as you continue to work the ingredients.
4. I like to use my medium ( 1 1/2 Tablespoon) cookie scoop when scooping these cookies in order to get the petite size macaroons you find in bakeries. If you don’t have a cookie scoop, you can use your hand to shape the macaroons. Have a bowl of water nearby for dipping sticky fingers makes shaping the macaroons easier.
I have made these dipped in chocolate before, but my family reported back to me that the macaroons are too good to cover up with chocolate and that they liked them better plain; but feel free to dip them in chocolate if you feel the need to! 🙂
Enjoy!

Bakery-Style Coconut Macaroons
Ingredients
- 4 egg whites
- 1 (14 oz) bag of sweetened shredded coconut
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 1 (7 oz) tube almond paste, shredded (about 1 cup)
- pinch of sea salt
Instructions
- Preheat over to 325°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined.
- Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.
- Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.

Coconut is one of my favorite flavors., divine! Please pass the milk ♥
Us too! 🙂
I absolutely adore macaroons, but I’ve never made them before. The recipe looks simple enough! I think I can do it ;). Thank you for sharing your tips! I must get some almond paste now.
They are so easy Min….and the almond paste is key. We have made a lot of macaroons in our days….and these we thought were the best. Enjoy <3
I love macaroons, and these macaroons look absolutely delicious! I have to try this recipe soon. Thanks for sharing!
Thanks, Jodee!
Hi, In your pictures above you say “Beat your egg whites, sugar, and vanilla ” but in the recipe it says almond extract. I want to be sure I make this right. Which one is it? Thanks!
It should be almond extract! Thanks! Just changed it!
Thank you for answering so quickly! I love macaroons and just got an awesome deal on almond paste, so I am going to make these soon. (Probably tomorrow.) Can’t wait! I do want to try them dipped in dark chocolate too though. Thanks again!
Yay! So glad 🙂
Can I substitute almond paste with almond butter? Thx.
The macaroons look awesome
Hi Lilian! Unfortunately, almond butter and almond paste are two very different ingredients despite their name. Therefore, substituting one for the other would yield very different results. Hope that helps 🙂
i made these today and they totally came out flat!!! What did I do wrong????
Oh no!! Did you make beat the egg white until they were super foamy? It should be all white with soft peaks?
I just finished making these macaroons and they turned out perfectly!! I’m very happy with your recipe, and will be serving them for dessert tonight dipped in a bit of dark chocolate. Thank you!!
Great! I wish I had some to eat right now with my tea <3 🙂 Thanks for letting us know you enjoyed them!
I’ve never used almond paste before. The term shredding is baffling me. How do you shred a paste?
If you freeze the tube for about 5 minutes, it will get cold and then using a grate box, I shred the almond paste.
Why is shredding the almond paste important rather than just adding it the way it is. ?
How many does this recipe make? Thanks!
Mine came out too dry after 25 min. 20 worked much better
This was one of the best recipes I have come across after a long time. Thank you for sharing.
Excellent! So easy, flavorful and moist! Thanks for sharing!