Name: Barefoot Contessa’s Coconut Macaroons: Easy, Chewy, and Irresistibly Sweet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 14 ounces sweetened shredded coconut – gives chewy texture and tropical flavor; 14 ounces sweetened condensed milk – adds creamy sweetness and helps bind the mixture; 1 teaspoon pure vanilla extract – enhances aroma and balances sweetness; 2 extra-large egg whites, at room temperature – create lightness and structure; 1/4 teaspoon kosher salt – sharpens and balances the overall flavor

Coconut lovers, rejoice — Barefoot Contessa’s Coconut Macaroons are the perfect balance of crispy edges and chewy centers, making them one of the most delightful cookies you can bake. Ina Garten’s version stands out for its simplicity, texture, and the way it captures pure coconut flavor without being overly sweet. Ready in just about 35 minutes, these cookies are a timeless favorite for holidays, afternoon tea, or whenever you crave a little tropical sweetness.

Why You’ll Love These Coconut Macaroons

Barefoot Contessa’s Coconut Macaroons shine because they’re effortless yet elegant. With only a handful of pantry staples, you’ll get cookies that are:

Quick to make: Only 10 minutes of prep and 25 minutes of baking.
Naturally gluten-free: Perfect for guests with dietary restrictions.
Beautifully textured: Crisp on the outside and soft inside.
Versatile: Delicious plain, dipped in chocolate, or served alongside coffee or fruit.

Their flavor and simplicity make them a perfect addition to cookie swaps, dessert platters, and festive celebrations.

Essential Ingredients for Perfect Coconut Macaroons

• Sweetened Shredded Coconut: The star of the recipe, providing chewy texture and rich coconut flavor.
• Sweetened Condensed Milk: Adds creamy sweetness and binds the ingredients together.
• Pure Vanilla Extract: Deepens the flavor and balances the sweetness.
• Egg Whites: Create the airy structure that keeps macaroons light and fluffy.
• Kosher Salt: Enhances flavor and cuts through the richness.

Ingredient Swaps & Variations

• Unsweetened Coconut: Combine half sweetened and half unsweetened for a less sugary version.
• Almond Extract: Replace vanilla with almond extract for a nutty aroma.
• Dark Chocolate: Dip cooled macaroons in melted chocolate for a decadent finish.
• Vegan Option: Substitute condensed milk with coconut cream and a touch of maple syrup; use aquafaba in place of egg whites.

Step-by-Step Guide to Making Barefoot Contessa’s Coconut Macaroons

Preheat the oven: Set your oven to 325°F (163°C). Line baking sheets with parchment paper to prevent sticking.
Mix the base: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract until evenly coated.
Whip the egg whites: In a stand mixer, beat egg whites and salt on high speed until medium-firm peaks form — this will add lightness to your cookies.
Fold gently: Carefully fold the whipped egg whites into the coconut mixture to maintain airiness.
Shape the cookies: Using a small ice cream scoop or two teaspoons, drop mounds of batter onto the prepared baking sheet, spacing them about an inch apart.
Bake to perfection: Bake for 25–30 minutes, or until the tops are golden brown and the edges are crisp.
Cool completely: Allow cookies to cool on the pan before transferring to a wire rack. Serve once cooled or dip in chocolate if desired.

Expert Tips for Success

Avoid overmixing the egg whites into the batter — a light hand keeps them fluffy.
Watch the color: Bake until just golden; overbaking can dry them out.
Room temperature egg whites whip better and provide more volume.
Store properly: Keep macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Freezer-friendly: Freeze baked macaroons for up to three months; thaw before serving.

Pairing & Serving Ideas

Barefoot Contessa’s Coconut Macaroons pair wonderfully with:

Coffee or espresso: Their sweetness balances strong, bitter coffee notes.
Fresh berries: Add a bright, tart contrast to the coconut richness.
Chocolate drizzle: Melt dark, milk, or white chocolate and drizzle over cooled cookies.
Holiday dessert boards: Combine with shortbread, truffles, or peppermint bark for a stunning assortment.

Flavor Variations

• Chocolate-Dipped Coconut Macaroons: Dip the bottoms in melted dark or semi-sweet chocolate for a classic upgrade.
• Citrus Twist: Add grated orange or lime zest to the batter for a refreshing note.
• Nutty Delight: Sprinkle chopped almonds or macadamias before baking for added crunch.

The Charm Behind Barefoot Contessa’s Version

Ina Garten’s Barefoot Contessa’s Coconut Macaroons recipe embodies her signature approach — unfussy yet luxurious. These cookies showcase how simple ingredients, when treated with care, can create something unforgettable. The use of whipped egg whites adds an airy texture that distinguishes her macaroons from denser versions, while sweetened condensed milk ensures a perfectly chewy center.

Make-Ahead and Storage Tips

These cookies are a baker’s dream when it comes to convenience:

Make ahead: Prepare the mixture a day in advance, cover, and refrigerate until ready to bake.
Reheat tip: To restore crisp edges, warm baked macaroons in a 300°F oven for 5 minutes before serving.
Gift idea: Pack them in cellophane bags tied with ribbon for a homemade holiday treat.

Final Thoughts

Whether for a festive gathering or an afternoon snack, Barefoot Contessa’s Coconut Macaroons are a foolproof way to satisfy a sweet craving. Their chewy, golden texture and simple preparation make them a must-bake for coconut fans everywhere. Once you’ve tasted them — perhaps dipped in chocolate or paired with coffee — they’re sure to become a cherished recipe in your kitchen too.

Bringing It All Together

Barefoot Contessa’s Coconut Macaroons capture everything we love about homemade desserts — simplicity, comfort, and a touch of elegance. With only a few ingredients, Ina Garten’s recipe delivers bakery-level results: crisp on the outside, soft and chewy on the inside, and infused with rich coconut flavor. These cookies are timeless, perfect for both novice bakers and seasoned pros who appreciate effortless indulgence.

Whether served plain, dipped in chocolate, or enjoyed alongside a cup of tea, these macaroons embody the warmth and charm of classic Barefoot Contessa baking — making every bite a reminder that the best treats are often the simplest.

Frequently Asked Questions About Barefoot Contessa’s Coconut Macaroons

1. Why did my coconut macaroons spread too much?

Spreading usually happens when there’s too much moisture. To prevent this, ensure your egg whites are beaten to medium-firm peaks and don’t overmix when folding them into the coconut mixture. Using parchment paper and the correct baking temperature (325°F) also helps maintain their shape.

2. Can I make Barefoot Contessa’s Coconut Macaroons ahead of time?

Absolutely. The batter can be prepared one day in advance and stored covered in the refrigerator. You can also bake them ahead, then store in an airtight container at room temperature for up to five days or freeze them for up to three months.

3. Can I dip these macaroons in chocolate like other recipes?

Yes, dipping in melted dark or semi-sweet chocolate is a popular variation. Once the macaroons cool completely, dip the bottoms into chocolate and place them on parchment to set. This adds a luxurious flavor and an elegant finish.

4. Are Barefoot Contessa’s Coconut Macaroons gluten-free?

Yes, they are naturally gluten-free since the recipe contains no flour. Just double-check ingredient labels, especially for sweetened shredded coconut and vanilla extract, to ensure they are certified gluten-free.

More Relevant Recipes