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How to Store Coconut Macaroons Recipe

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Coconut Macaroons are a classic recipe during Passover. 

I have several favorites but am always looking for new ways to make this classic.

This golden brown, crunchy on the outside but chewy on the inside, easy coconut macaroon is one great recipe.

I made mine with chopped chocolate and they are so good!

how to store coconut macaroons on cookie sheet

If you are making macaroons for Passover it is always nice to be able to make a recipe ahead of time.

For those who don’t know Passover requires a lot of cooking. Kind of like Thanksgiving!

Anything that can be made ahead of time makes the day of a lot easier.

​These easy coconut macaroons can be stored in the freezer for months.

Honestly, I just pulled some out from July that I had placed in a zip lock bag, and they still were chewy and great.

Or use an airtight container and carefully stack them between layers of parchment paper. 

Thaw and serve as needed.

Don’t want to freeze? These cookies will keep for a week on the counter at room temperature.

However this recipe will not stay crunchy on the exterior of you don’t reheat them for a few minutes at 300 degrees.

There are countless versions of macaroons. 

Some contain almond flour. Some whip the egg whites until stiff peaks form, others just until frothy, and some add sweetened condensed milk.

To be honest, as a child I was never a coconut lover but perhaps it is because the only coconut  cookie I was exposed to was macaroons out of the can.

Manservant loves them, but years ago when I realized how simple coconut macaroons were to make, I decided Passover was made for these perfect holiday cookies!

And so it is I make at least one coconut macaroon recipe every year.

toasted coconut macaroons on cookie sheet

Sweetened, flaked coconut

Large Egg Whites

Condensed Milk

Pure Vanilla Extract

Salt, Salt Flakes and Cinnamon

Mini Semi-sweet Chocolate Chips or Chopped Dark Chocolate (I prefer the chopped)

Sugar or Brown Sugar

How To Store Coconut Macaroons

This coconut macaroon recipe requires toasted coconut to achieve a delightfully crisp exterior.

Begin by toasting the shredded coconut on a parchment lined baking sheet.

Toast about 20 minutes while moving the toasted coconut on the edges to the inside of the cookie sheet, about every 8 minutes.

​In a large mixing bowl whip 4 egg whites with the sugar and salt until frothy. 

I used a combination of white and brown sugar, but this is up to you.

Whisk in the vanilla extract and fold in the cooled toasted coconut and chopped chocolate and cinnamon if using. (To me this is not an option but chocolate or cinnamon is not necessary in this recipe.)

Scoop about 24 heaping tablespoons of the macaroon mixture and with wet hands form into a ball.

Do not pack too tight or your macaroons will be dry and dense. Do not pack too loose or they will fall apart.

Sprinkle with a bit of chopped chocolate and a pinch of salt. (I like Maldon flaky sea salt.)

Bake about 18 minutes and let cool on baking sheet before removing to a wire rack.

If you choose now is the time for an extra chocolate drizzle for the chocolate lover in your life.

See above for how to store coconut macaroons!

What to do with leftover egg yolks?

Make extra rich scrambled eggs or scramble them in the microwave and give your dog a special treat!

What does macaroon mean?

Adopted from Christian Italians; macaroon means paste. 
To be specific almond paste. Macaroons appeared in the 7th or 8th century and were made from almond paste. 
Coconut had not entered the picture yet. 

Why are macaroons associated with Passover?

During the holiday of Passover Italian Jews adopted this delicious cookie that contained no flour, making it perfect for Passover recipes. 
In the 1700’s it was discovered that coconut was less prone to rotting than almonds and shredded dry coconut replaced almonds-well, at least in some recipes.
Almond paste is still used in many versions, but it was at the beginning of the 20th century that coconut really took over.

how to store coconut macaroons on cookie sheet toasted coconut chocolate chip macaroons recipe

If you want a lighter macaroon beat the egg whites until stiff peaks form.

I added cinnamon which brings out the sweetness and adds a mellow flavor to the cookies. 

However if you want your macaroons sweeter feel free to add more sugar to achieve the right amount of sweetness.

I used kosher vanilla extract, but other liqueurs can be added to change the flavor.

Other extract such as coconut extract or rum extract are also good.

The next time I try these I plan on adding some espresso coffee crystals!

Chewy coconut macaroons and perhaps a Mounds bar stolen from my kids Halloween bag many moons ago, convinced me that I truly was a coconut lover.

There are so many different ways to prepare these simple drop cookies.

I’ve made many similar versions of these coconut cookies, however you will see that just a slight change in how they are put together or baked can change the recipe.

Check all of them out. You can’t go wrong! And remember if you need to know how to store coconut macaroons, this is where to come!

And please tell me your favorite way to make macaroons.

I’d love to know!

Flourless Cocoa Cookies

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Chewy Coconut Macaroons

Chewy Coconut Macaroon Recipe

Almond Butter Tahini Cookies

Almond Butter Tahini Cokies
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hpw to store coconut macaroons

Toasted Chocolate Chip Macaroons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 minutes
  • Yield: 24 Cookies 1x
  • Category: Cookies/Bars
  • Cuisine: American


This crunchy on the outside, moist on the inside chocolate chip cookie macaroon recipe, is easily stored for whenever you need them. Coconut lovers rejoice!



14 oz sweetened shredded coconut

4 large egg whites

2 T packed brown sugar

1 t sea salt

1/2 t vanilla extract

1/2 c condensed milk

1/2 t cinnamon or to taste

2 oz semi or bittersweet chocolate, chopped (1 T reserved)

Flaky Sea Salt


Place racks in upper and lower thirds of oven. Preheat to 325. Spread 14 oz of coconut on a baking sheet in an even layer and toast on top rack, shaking 3 to 4 times until coconut is golden brown-about 20 minutes.

Whisk 4 egg whites, sugar and salt until frothy. Whisk in vanilla, condensed milk and cinnamon. Stir in cooled coconut. Fold in well. Stir in chopped chocolate.

Scoop out heaping tablespoons uing wet hands. Do not pack too tightly but form a nice round shape. Place on a parchment lined baking sheet. These do not spread. Top with leftover chocolate flakes and a light sprinkle of flaky salt flakes.

Bake macaroons until golden and crunchy, about 20 minutes. Let cool on baking sheet. These are delicious warm but before storing they should be cooled completely.

Store in a zip lock bag or an airtight container on the counter or in the freezer. I must warn you though that if you want a crunchy exterior you should reheat them for about 5 minutes at 300.


These cookies are very easy to make. Toasting the coconut takes the most time.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Jeff the Chef @ Make It Like a Man!

Wednesday 17th of April 2024

I love macaroons, but have never made them. Thanks for all this info!