Coconut Macaroons Recipe

French Coconut Macaroons

Today’s recipe is a beloved French classic I’ve always adored, and that uses just three easy ingredients!

French Coconut Macaroons, or “Rochers coco”

You may be familiar with these marvellously simple coconut cookies, but one thing you perhaps don’t know about them is this: shape matters!

Last time I made a batch of French coconut macaroons, I shaped them into small pyramids — halfway between the Pyramide du Louvre and the Tour Eiffel — instead of balls, and all tasters agreed that this seemingly inconsequential change elevated them to a much higher plane, creating the most pleasant contrast between golden crunchy ridges, softer white sides, and moist hearts.

Mini Cookbook of French Tarts

Incidentally, this recipe is a twinkling godsend if you still haven’t gotten around to baking those elaborate food gifts you ambitioned to give out (congratulations! you’re human!). It’s quick, it’s painless, and it’s effective: who doesn’t love a good French coconut macaroon, except party-poopers who don’t deserve them anyway?

And if you have a few minutes to spare during this fun-filled time of year, you can half-dip your French coconut macaroons in bittersweet chocolate then place them on a sheet of parchment paper to set.

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Coconut Macaroons Recipe

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Makes about 32.

Coconut Macaroons Recipe

Ingredients

  • 250 grams (9 ounces) unsweetened dried coconut flakes
  • 160 grams (3/4 cup plus 1 tablespoon) sugar (I use unrefined cane sugar)
  • a fat pinch of salt
  • 3 medium egg whites

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Combine the coconut, sugar, and salt in a medium bowl. Add the egg whites and mix them in with a fork.
  3. Scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers; if you find this too tedious, rolling simple balls is fine.
  4. Place on the prepared baking sheet and bake for 12 minutes, or until golden at the edges. Let set on the baking sheet for 2 minutes, and transfer to a rack to cool completely.
  5. The rochers will keep for a few days, stored at room temperature in an airtight container.
http://chocolateandzucchini.com/recipes/cookies-small-cakes/coconut-macaroons-recipe/

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Japanese Mandoline Slicer
Japanese Mandoline Slicer

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OXO Digital Scale

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  • Dein Schwesterchen

    Hallo meine Liebe,

    um Dein Blog noch ein Bisschen internationaler zu machen, als es bereits ist, habe ich mir gedacht (gut, die Idee hat mir jemand ins Ohr geflüstert :-) dass ich ein Comment auf Deutsch zur Abwechslung mal schreiben könnte!

    Ich freue mich immer noch, jedes Mal wenn ich auf Deine Seite gehe, und ein neues Posting finde! Ist wie Weihnachten – nur jeden Tag! Und gerade habe ich mich riesig über das Kokosnuss-Rochers-Rezept gefreut… Es scheint tatsächlich super leicht zu sein – aber mit grosser Wirkung! (Meine Lieblingsrezepte!)

    Also wie immer, das was Du machst ist wirklich Weltklasse, weiter so! :-)

    Liebe Grüße,
    Deine Céline.

  • Hallo Schwesterlein!
    Vielen Dank für dein Comment! Mein Deutsch erlaubt mir leider nicht so gut zu sagen als ich möchte, wie gücklich ich bin, dass du mein Blog magst und besuchst!
    Die Kokosnuss Rochers sind ja wirklich leicht zu machen, du brauchst nicht einmal dein Roboter aus sein Karton zu nehmen… :)
    Viele Küsschen!

  • stephanie

    i am just getting into the food and cooking scene and i am obsessed and ur site is one of my new favorites! keep the pictures and posts coming! i was also in paris last srping and love reason about your life there! thank you for posting in english and for having such a gr8 log!

  • Sylvie

    Le message de Céline n’est pas facile à comprendre ! enfin, je crois qu’elle trouve que les rochers sont appétissants ? Elle pourra bientôt juger sur place. Et vive l’alliance franco-allemande !
    bisous à toutes les deux !

  • i didn’t know it was that simple.

    we get something like that here as well although slightly different. over here, the coconut shavings are mixed with regular cookie batter.

    nice.

    will try out your recipe one day. need to get an oven first!

  • Maman – elle dit qu’ici c’est Noël tous les jours!

    Stéphanie – I’m glad you like my blog, let’s be obsessed together, shall we? :)

    Wena – this recipe is indeed super-easy. But you’re right, an oven *is* required! Are you getting one anytime soon?

  • Caitlin

    Ah, Clotilde, your foods are heavenly, and you are an angel. It was my mothers birthday recently, and I was looking for a good coconut recipe, when I found your site. I’m certainly glad i did! My boyfriend is from France, and he complains that I don’t know any French recipes. ;) I do nw. Maybe I’ll suprise him one night with something from your blog. Do you have any recommendations for something that would go well with a dry, fruity white wine?

  • Hi Clotilde, I’ve been following your blog along with a couple other food blogs for quite some time now, and have been inspired to start my own. I included a recipe in my blog recently that was inspired by the one you posted here. I hope that you don’t mind me adding a link to your site give you the credit that you deserve. Thank you for this great recipe, and come visit me sometime on my site!

  • Bonjour Clotilde,

    J’ai une question qui peut sembler stupide, mais devrait-on tremper les macarons dans le chocolat avant ou après la cuisson?

    Christine

  • Christine – Il n’y a pas de question stupide! :) Les macarons doivent être trempés dans le chocolat fondu après cuisson et après complet refroidissement.

    [Translation: The macaroons should be dipped in melted chocolate once they’ve baked and cooled down completely.]

  • Julienuk

    Clotilde, merci pour ton blog, que j’ai decouvert grace a ELLE que m’a cousine m’a ramene de Paris!

    j’ai passe la matinee a le lire du travail! (pas bien!!)
    Je vais tenter mon premier ‘batch’ de ces si appetissants macarons des ce soir, et je pense les offrir a mes amis au lieu des traditionels chocolats pour Paques!

    merci encore, je cours a mes fourneaux!!

    Amicalement,

    Julien

  • Hi! I’m so excited you are aware of gluten intolerance! I have had a gluten-free food blog in NYC for over 2 years and questions have been popping up recently about gluten-free food options while traveling in France. Would you or your gluten-free friends know of any dining spots, classic french meals, or secret snack haunts safe for gluten-free tourists to enjoy?

    Many thanks to any help available.

    Oh and a belated thank you for recognizing Shauna at Gluten Free Girl and exposing your vast audience to the commonly undiagnosed celiac disease! (affects 1 out of 100 and only 95% are diagnosed)

    Thank you!

  • yum.. and gluten free too!!

  • Ellen

    very pretty!

  • I baked – and blogged about – coconut macaroons just few days ago, but as I hadn’t seen your post yet I didn’t shape them as pyramids. Too bad..
    (And I love the way you’re trying to find the perfect crust-inside balance. I’m still in the lookout for the divided square pan which gives a lot more crust per cake:)
    Häid jõule, Clotilde!!

  • Leave it to you to find a way to make macaroons tastier. :) Thanks for the tip and have a merry Christmas!

  • I was taught to shape them using a pointy egg-cup, so somewhere in between balls and pyramids. It might be a good way to help get your pyramids uniform – egg-cup then just flatten the sides a bit – to make sure they cook evenly.

  • Joan

    4 years! by golly gosh Clotilde…I love the darling little light on top..so festive..an exquisite photo..so Clotildeish…joyous wishes from Oz and a chocolate-coated thank you for your delightful words throughout the year…

  • JEP

    Mmmm…coconut macaroons :)

  • I would never have thought the change in shape could make a macaroon look so much more appealing. These look stunning, I love the way the slightly more toasted edges sets off the shape.

  • They look fantastic. i love the shape of them.

  • Isn’t it interesting how something as simple as shape can totally improve a recipe?! These look divine!

  • Happy holidays!

    These are lovely – I am so happy for what this year has brought you, and I hope the year to come surpasses all your wildest dreams!

  • I never would have thought to form a macaroon into that shape, but I do think that it might keep mine more moist. And my husband loves a macaroon nudged along with almond extract, so I’m anxious to try this.

  • I remember your pyramide shaped coconut macaroons! I tried to shape them like that, but it didn’t work with my recipe (which has the same ingredients, but different proportions and therefore a different consistency).
    My macroons are always wearing glossy dark chocolate “shoes”, my kids would rebel if they didn’t.

  • maria

    These look delicious and could satisfy my requirement of delivering cookies to those neighbors we missed when handing out a limited supply of cut-out x’mas cookies. But clue me in, what is exactly is unrefined cane sugar? In U.S. store shelf terms? Do they sell it at Trader Joes? Ha! Ha! Merci for everything. Your grandmother’s yogurt cake gets raves everytime I make it . . . in every variation.

  • msue

    Wonderful, wonderful! The extra bit of toasted coconut edges make this cookie really special. Kudos, Clotilde, for improving a classic treat! (Can’t wait to share these with neighbors!).

  • Wishing you a Happy New Year! These macaroons look so yummy :-)

    -Dawn

  • Looks fantastic!

    Now…how did you get that incredible sparkle on the top??

    Meilleurs voeux!!

  • Forgive me, but I tried to leave this comment before and it disappeared, so I thought I might try again…

    I love the recipe. It looks wonderful.

    I just was curious how you got that beautiful star on the top?? That must be quite a story.

    Meilleurs voeux!!

  • ooo puppy pochi want… everything looks so yummy… *slurrpp*

    wishing everyone a mewwy christmas and an exciting new year too :)

    poronchi :)

  • Giselle

    I’d love to make these, but all I found is sweetened coconut flakes. What do I do?

  • Maria – You can read about unrefined cane sugar here. It is sometimes marketed as raw cane sugar, too.

    BlueVicar – I got a little help from my friend Photoshop! :)

    Giselle – Unsweetened dried coconut is easy to find in health food stores, but there’s no reason why you couldn’t use sweetened, and lower the amount of sugar accordingly. I’ve never used sweetened coconut myself, but I would probably reduce the amount of sugar to 1/2 cup. Let us know how it turns out!

  • Linda

    these look fantastic! thanks for the recipe! hope you had a lovely holiday. happy new year!

  • Lovely! You inspired me to try these, since I just happened to have some coconut on hand. They turned out nicely.

    I made another batch, with 14 oz. sweetened coconut (and less sugar), but adding another egg white, as I thought it might need, proved too much, and they came out more like macaroon meringues. Still yummy, though! Thanks!

  • Hey there Clotilde — and Happy New Year! I’m a bit belated with this comment, but I just had to pop in here to say that this recipe, for your wonderful rochers de noix de coco, has become a classic stand-by for me already, whenever I need some sweet treats in a jiffy. I’ve made them several times over the past year, since the first time last Christmas, and every time they are a big success — and just so incredibly simple! I still haven’t tried forming pyramids, as I know that will take a bit more time, but I’ll have to attempt that the next time around. But these little babies are highly successful — and I agree that they’re made even better by the dark chocolate! I melt some and dip them in the chocolate almost every time.

    Merci pour toute ton inspiration ! Bises !

  • Isil

    Lovely.

    They also go along with dulce de leche quite comfyly.

  • While shopping for bulk foods at Wild Oats yesterday I discovered they sell bulk shredded coconut! I immediately filled up a bag with enough for a couple more batches of these wonderful cookies.

  • P.S. Made ’em last night! (Photos here.) Delicious!

  • Ena

    This is delicious and what’s best it can be prepared in 5 minutes and popped into oven! It melts in your mouth, great recipe!

  • Ena – So glad you like it, thanks for reporting back!

  • Ena

    Every one of my friends who tried them was full of praise . Since they never cook, they could never imagine it only took me 3 ingredients + a pinch of salt and couple of minutes’ work! I didn’t tell them the simplicity of it, I just basked in glory.:)

  • Ena – It was the smartest thing to do! :)

  • Mhhm lovely! Even my son who doesn’t like sweet things loved these. And guess who is having her ‘coconut macaroons quatre – heures’ next to me? Celine! We are in a meeting and she gave it her thumbs up as well!!

  • Thanks for the recipe! Coconuts are available all year round here in my country, that is why I am always on the lookout for coconut recipes. Will it matter if I use freshly grated coconut instead of the dried one?

    • Lucky you! :) Your freshly grated coconut will have a higher moisture content that dried coconut, so the rochers may take a little longer to bake, but they should be delicious!

  • Anna Bacharach

    Wow, I am only 13 and this was a great really easy recipe to make. It also tasted delicious! I used sweetened coconut too, and it did not change anything they were still wonderful! I love you easy recipes because they make me seem like a really good cook to the rest of my family when all I really do is put the dough in the oven!

  • Helen

    I made these last night and they came out fantastic. I couldn’t tell that these were sugar free. I was most impressed with easiness of the recipe that didn’t involve a mixer.

  • zora

    Hi Clotilde,

    I will be studying abroad in Paris and am gluten intolerant.

    Do you know if it is easy to find Rochers à la noix de coco at most of the bakeries?

    I thought it might be nice to have snack options, because I will not have a kitchen !

    Thank you. This post is very helpful. and your entire blog is lovely!

    • You’re likely to find it at most bakeries, but if cross-contamination is an issue for you, you should be aware that there will be traces of wheat flour on everything that’s sold.

  • I can’t wait to give this recipe a try. My boyfriend is obsessed with coconut macaroons. He is going to be so happy if I pull this off because I can’t bake to save my life. Wish me luck, thanks so much for sharing this recipe.

  • Karen Patrick

    Lovely! They sound totally delicious! I remember baking chocolate covered coconut macaroons for Christmas with my grandma. They were a family favorite.

  • Dee

    Hi Clotilde, thank you for sharing this recipe! Just wondering if I need to beat the egg whites before mixing with the other ingredients or if I just add them straight from the eggs?

    • Just add them in! No need to whisk or beat. Happy baking and please report back!

      • Dee

        Made them today and they turned out great!! I think my flaked coconut was on the large side as the mixture was difficult to shape into pyramids and they started turning golden-brown very quickly. But they tasted perfect, thanks!!

        • Thanks for reporting back, Dee! If you try this again and think the size of the coconut flakes is an issue, you could pulse them a couple of times in a food processor. Work in pulses though, or you’ll get coconut butter (not a bad thing, but not what you need here ;).

  • MM

    Hi Clotilde,
    I love your recipes.
    This one is just like what we used to buy in British bakers’ shops when I was a child, in the 1950s and 1960s, called coconut pyramids. I had no idea they were French! I always missed them when I was living in Germany.

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