Home » Explore » Strawberry Coconut Macaroons

Strawberry Coconut Macaroons

Featured in Dessert

These Strawberry Coconut Macaroons are soft, chewy, and kissed with fresh strawberries—like a bite of summer wrapped in coconut. The first time I made these Strawberry Coconut Macaroons, it was late spring and I had a handful of strawberries that

Print it Jump To Recipe

These Strawberry Coconut Macaroons are soft, chewy, and kissed with fresh strawberries—like a bite of summer wrapped in coconut.

The first time I made these Strawberry Coconut Macaroons, it was late spring and I had a handful of strawberries that were just on the edge of too-soft. I hate wasting good fruit, so I folded them into a simple coconut cookie base I’d used for years. That one spontaneous batch became something special. The coconut toasted just enough around the edges, the centers stayed soft, and the strawberries added the perfect hit of fresh sweetness. My daughter called them “little pink snowballs” and grabbed two before they were even cool. I used tips from Sally’s Coconut Macaroon Recipe to keep the texture chewy without being too wet or dry.

🟩 Why This Is So Good

Just five core ingredients – No fancy tools or steps—just mix and scoop.
Naturally gluten-free – No flour, no worries, just coconut and egg whites.
Crispy outside, soft center – The ideal macaroon texture.
Fresh strawberry surprise – Not artificial, not jam—real fruit flavor.
Make-ahead friendly – These keep well and taste just as good the next day.

The second time I made these for a garden lunch, someone asked if they were from a bakery. Another said they were like “strawberry shortcake meets coconut cake—but chewy.” That’s the magic of these Strawberry Coconut Macaroons. You make them once, and suddenly they’re your go-to.

Strawberry Coconut Macaroons

🟩 Getting Your Ingredients Right

Use sweetened shredded coconut – It’s moister and binds better.
Fresh strawberries only – Dice small to avoid soggy pockets.
Egg whites = structure – No need to whip them; just stir until smooth.
Vanilla + almond extract – Optional, but together they boost the flavor beautifully.
Watch the bake time – Golden edges mean you nailed it.

Need the right coconut? I always use Baker’s Angel Flake—it’s soft, sweet, and perfect for recipes like Strawberry Coconut Macaroons.

🟩 Making It Step by Step

Mix the Base

Preheat your oven to 325°F (163°C). Line two baking sheets with parchment.

In a large bowl, whisk the egg whites, sugar, vanilla, and almond extract until fully combined and slightly frothy.

Add in the shredded coconut and mix with a rubber spatula until everything is evenly coated.

Gently fold in the diced strawberries. Try not to crush them—you want small, visible bits in the mix.

Scoop and Bake

Using a small cookie scoop or spoon, scoop heaping tablespoons of the mixture onto the baking sheets, spacing them 1.5–2 inches apart.

Bake for 22–25 minutes, or until the edges are golden brown and the tops are just set.

Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

🟩 Making Sure It Turns Out

Don’t use overly ripe or juicy strawberries—too much moisture will make the cookies fall apart.
Let them cool completely on the sheet before handling—they firm up as they sit.
Use a cookie scoop for even, compact portions that bake evenly.
Avoid pressing or flattening the scoops—keep them rounded.

The first time I made these, I used strawberries that were too wet and didn’t blot them. The flavor was great, but they didn’t hold their shape. Now I always dice the berries, blot them on paper towels, and fold them in gently. Problem solved—and the texture is perfect.

Strawberry Coconut Macaroons

🟩 Perfect Serving Ideas

Strawberry Coconut Macaroons are made for spring and summer gatherings. They’re great with iced coffee, fresh lemonade, or a glass of prosecco if you’re celebrating something. Serve them on a tray with berries and mint for a simple, pretty dessert.

🟩 Making It Different

Swap strawberries for raspberries or blueberries, or go tropical with mango and lime zest. Drizzle with dark chocolate for a fancier finish, or add mini white chocolate chips for a sweeter variation. A pinch of cardamom or cinnamon gives them a warm twist, too.

🟩 Storage and Leftovers

Store Strawberry Coconut Macaroons in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Let them come to room temp before serving. You can also freeze them for up to 2 months—just thaw overnight in the fridge.

🟩 Tips That Actually Help

Blot strawberries with paper towels to remove excess juice
Use a cookie scoop for neat, even portions
Don’t overbake—edges golden, centers soft is the goal

Want bakery-perfect texture? Let the batter sit for 5 minutes before scooping—it gives the coconut time to soak up moisture and bind everything together.

The Sweet Spot

Strawberry Coconut Macaroons are that rare combo of easy, pretty, and actually impressive. Every time I make them, I wonder why I don’t make them more often. They’re perfect for sharing, gifting, or sneaking one with your afternoon tea. Once you’ve tried them, you’ll always find a reason to make them again.

🟩 Frequently Asked Questions

→ Can I use frozen strawberries?
Fresh is best. Frozen berries release too much moisture and make the cookies soggy.

→ Do I need to whip the egg whites?
Nope! Just whisk them until smooth and well combined with the sugar.

→ Can I make these ahead?
Yes—store in an airtight container. They hold up well for several days.

→ Are they gluten-free?
Yes! Just double-check your coconut and extract labels to be safe.

→ Can I use unsweetened coconut?
Not recommended. Sweetened coconut is softer and sticks together better.

→ Can I add chocolate?
Absolutely. Drizzle with melted dark or white chocolate after baking for a fancy finish.