Macaroons are mostly coconut, so the coconut has to be good and not bone-dry. The technique is beating the egg whites to stiff peaks and folding them in gently, which is what makes the inside chewy instead of dense and wet.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook20 min
Makes24 macaroons
CuisineAmerican
Cost$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for24macaroons
Shredded coconut
The whole cookie; unsweetened shredded coconut lets you control the sugar and toasts better.
Can you make Coconut Macaroons in an air fryer? — Yes
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze Coconut Macaroons? — Yes
Yes — freeze it well-wrapped, then reheat or toast straight from frozen. Frost or glaze after thawing.
Can you make Coconut Macaroons ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Coconut Macaroons gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Coconut Macaroons vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
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