Our Bakery's Coconut Macaroons

Standing tall with their lightly toasted edges, these chewy and moist cookies are a beloved item in the King Arthur Bakery case thanks to their intense coconut flavor. And depending on how you observe Passover, they can be a welcome dessert for the holiday.

25 mins
16 to 18 mins
45 mins
about 2 dozen macaroons
Our Bakery's Coconut Macaroons


  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

  2. To make the macaroons: In a medium bowl, mix together all the ingredients (not including the chocolate for the coating) until thoroughly incorporated.

  3. Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them; a jumbo cookie scoop works well here. Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids.

  4. Bake the macaroons for 16 to 18 minutes, until they're a light golden brown on top.

  5. Remove the macaroons from the oven and allow them to cool on the pan.

  6. To make the coating: Melt (or temper if desired) the chocolate in a double boiler or in the microwave in short, 10-second increments, stirring until smooth.

  7. Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet. Let rest until the chocolate sets.

  8. Store in an airtight container at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • If preparing these cookies for Passover, omit the vanilla extract (or substitute vanilla that's kosher for Passover).