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Our Bakery's Coconut Macaroons

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Our Bakery's Coconut Macaroons Recipe Our Bakery's Coconut Macaroons Recipe

In trying to create the ultimate macaroon recipe, it quickly became clear to us that we didn't need to look any further than our very own bakery in Vermont. With a chewy shell and soft, moist interior, the King Arthur coconut macaroon has become somewhat legendary among our employee-owners and customers alike. It features two kinds of coconut, but otherwise the ingredients are pantry staples and the recipe requires no more than a quick stir and scoop.

At a glance

about 2 dozen macaroons


Choose your measure:



  • 1 1/3 cups chopped chocolate or chocolate chips, semisweet or bittersweet chocolate


  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 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 metal cooling rack or back to the sheet pan. Let rest until the chocolate sets.
  8. Store in an airtight container at room temperature for several days; freeze for longer storage.