Easy Orange Coconut Macaroons

Ingredients

• 100 g (½ cup)sugar
• 1 tbsp (15 ml)orange zest
• 2whole eggs
• 28 g (2 tbsp)butter, melted
• 30 ml (2 tbsp)orange juice
• 2.5 ml (½ tsp)vanilla extract
• A pinch, around 0.6–1.25 ml (⅛–¼ tsp)salt
• About 360 g (4½ cups)sweetened shredded coconut

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.

2. 2

   Mix sugar and eggs

   Combine the sugar and orange zest. Add the eggs and melted butter, then mix until well combined.

3. 3

   Add the flavourings

   Stir in the orange juice, vanilla extract and salt.

4. 4

   Fold in coconut

   Add the sweetened shredded coconut and mix until all the coconut is coated and combined.

5. 5

   Shape the macaroons

   Use a small cookie scoop or two spoons to form the mixture into 2.5 cm (1-inch) balls. Set them on the baking sheet about 2.5–5 cm (1–2 inches) apart.

6. 6

   Bake until golden

   Bake for about 20–22 minutes, until the tops and bottoms are lightly golden.

7. 7

   Serve the macaroons

   Enjoy!

What are coconut macaroons?

Coconut macaroons are small, sweet bakes held together with egg and packed with shredded coconut. This American-style version is distinct from delicate French macarons, which are made with almond flour and meringue.

Here, orange zest and juice brighten the sweet coconut, while whole eggs and butter make the centres rich and chewy. The simple scoop-and-bake method keeps the preparation easy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 990 calories, 16g protein, 110g carbs, 115g fat.

Most of the energy and fat come from the coconut and butter, while the sugar and sweetened coconut provide much of the carbohydrate. Eggs contribute protein, though the recipe is still primarily a sweet coconut bake. Pair a macaroon portion with fresh fruit for a more balanced dessert plate.

The ingredients that matter

Coconut: Sweetened shredded coconut gives these macaroons their characteristic texture and sweetness. Mix until every strand is coated with the egg mixture so the scoops hold together.

Orange: Fresh zest brings concentrated citrus aroma, while the juice adds a softer, tangy note. Zest the orange before juicing it.

Mixing and shaping

Sugar and zest: Rubbing or mixing these together first helps distribute the zest through the sugar. Add the eggs and melted butter and mix thoroughly before adding the remaining flavourings.

Even scoops: Keep the portions similar in size so they bake at the same rate. If the mixture is loose, press each scoop gently together as you shape it.

Look for golden edges

Bake: The recipe gives a 20–22 minute window at 175°C (350°F). Start checking towards the earlier end, as oven performance and macaroon size can affect the timing.

Colour: Take the tray out when the tops and bottoms are lightly golden. The centres should remain chewy rather than turning deeply browned and dry.

Space and parchment

Spacing: Leave about 2.5–5 cm (1–2 inches) between scoops so they are easy to handle and bake evenly.

Lining: Parchment helps prevent sticking and makes it easier to lift the macaroons from the tray once they have set.

When to serve them

These citrus-scented macaroons work well as a small dessert or alongside tea and coffee. For a fuller plate, serve them with fresh berries or orange segments to add a fresh, tart contrast.

Recipe notes & tips

• Zest the orange before squeezing it for juice.
• Measure the coconut by filling the cup lightly rather than packing it down.
• Mix until no dry patches of coconut remain.
• Use a small scoop to make evenly sized macaroons.
• Check the undersides for light golden colour as well as the tops.
• Let the macaroons set briefly on the tray before moving them.

Variations

• Add chocolate: Drizzle cooled macaroons with melted dark chocolate.
• Boost the citrus: Add a little more orange zest for a stronger aroma.
• Try lemon: Replace the orange zest and juice with lemon for a sharper flavour.
• Add almonds: Press a whole almond onto each macaroon before baking.
• Make them smaller: Use a teaspoon-sized scoop and begin checking them earlier.

Common mistakes to avoid

• Uneven scoops: Make the portions similar in size so they finish baking together.
• Packed coconut: Avoid compressing it when measuring, which can throw off the mixture balance.
• Dry patches: Keep mixing until all the coconut is coated with the egg mixture.
• Overbaking: Remove the macaroons when lightly golden rather than waiting for a dark brown colour.
• Sticking to the tray: Line the baking sheet with parchment as directed.

How to store

Once cool, store the macaroons in an airtight container at room temperature for up to 3 days. Rewarm briefly in a low oven if you prefer them warm; avoid heating them for long, as they can dry out.

Frequently asked questions