Rich, chewy Coconut Macaroons… one of my favorite sweet treats! Whenever I’m at a nice bakery and see a pretty coconut macaroon I just have to get one!
Luckily, Coconut Macaroons are a bakery treat that is quite easy to make at home. I’ve made this recipe several times, and each time I share them with family and friends I get rave reviews! The first time my sister tried one she said, “Wow, they taste just like they’re from a bakery… I didn’t know you could make these at home!”
Now granted… if you don’t like coconut, these are probably not the cookie for you! But, if you love coconut (like I do!), I think you’ll fall in love with these chewy, flavorful macaroons!
My daughters (Grace 9 and Joy 6) kept hovering around the kitchen as I was making these! The smell of toasted coconut in the house was amazing! They both waited (not so patiently) for these to cool enough to enjoy… then they each treasured the sweet and chewy goodness! I hope they always have fond memories of the treats I make in our little kitchen =)
Do you have some special memories of baking around the holidays with your mom, or grandma (or maybe even your dad)? I’d love to hear them!
Love coconut? Here are a few more of my favorite coconut recipes…
Disclosure – I was provided product and/or payment from Eagle Brand in exchange for creating this post. All images, text and opinions are my own. I only share products I use and love.
How to Make Coconut Macaroons
Coconut Macaroons
Ingredients
- 7 3/4 cups sweetened flaked coconut 3 7oz packages
- 1 cup flour
- 1/2 teaspoon salt
- 14 oz sweetened condensed milk 1 can
- 2/3 cup canned cream of coconut
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 egg
- 6 oz semi sweet chocolate
Instructions
- Heat oven to 350*F.
- Line a baking sheet with parchment paper or a silpat liner.
- Sprinkle 1 cup of the coconut onto the prepared baking sheet and bake 5-7 minutes (stir after 3 minutes, then check every minutes or so after) until golden brown.
- In a large bowl mix toasted coconut, remaining coconut, flour, and salt.
- In a another large bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Stir together vigorously with a whisk.
- Pour liquid mixture into the bowl of coconut (mixture) and stir until well combined.
- Using a 2 Tablespoon cookie scoop, scoop mixture onto a parchment paper lined or silpat lined baking sheet. Make sure the mixture is pretty firmly packed into the scoop. Once the mounds are on the baking sheet, dip your fingertips in just a bit of water and use slightly moist fingers to press down any shreds of coconut that are hanging out (otherwise they will burn before the cookies are fully baked).
- Bake cookies for 12-14 minutes, until golden brown. Cool a minute on the baking sheet, then move to a wire rack to continue cooling.
- When the cookies have cooled, melt the chocolate in a small bowl in the microwave (on 50% power). Remove the chocolate from the microwave when almost melted, then stir until the chocolate is fully melted. Dip macaroons in the chocolate and set on a (clean) parchment lined or silpat lined baking sheet. When you've filled the baking sheet, move to the fridge and allow the chocolate to set up.
- Store cookies (covered) at room temperature up to 3 days.
I loved this recipe, they turned out perfectly! Thank you for sharing! http://warfieldfamily.com/2014/01/holiday-festivities/
Ooh, these are so yummy! Just made a batch for Christmas cookie plates.
Glory,
Thank you for your reply. Yes I overlooked the “Shake Well” I was so excited to make these I just went great guns. They were still good but I liked they way yours looked.
I will try your recommendations and go again, or maybe I won’t because I am a huge coconut addict and I practically ate them all.
Thanks, keep up the great recipes!
I made these today and followed the recipe, but my cookies flattened out and didn’t stay mounded. Any tips? The can of creamed coconut had a lot of liquid it, should I have strained it. I will try again but would like to have them like in the picture.
Any help would be appreciated.
Hi Michelle,
I’m sorry you didn’t have success with these! The cream of coconut should be pretty thick, usually the can says to shake well, could that be something that was overlooked? I’ve had a couple others who had trouble due specifically to the cream of coconut, so I’m guessing that different brands vary more than I realized. I am going to try to offer an alteration to this recipe that does not require cream of coconut, as soon as I have time to give it a try! I think if you omit the cream of coconut and then reduce the flour to 1/2 cup and reduce the coconut to 6 cups, that would likely be a good place to start.
Also there is a big difference between cream of coconut and coconut milk… Did you use cream of coconut? And yes it should be very thick but you do need to shake it!
Love the hot chocolate on a stick. Great idea.
Love love love this recipe. I am going to try it. It is a lot more ingredients than what I use for coconut macaroons but they sound delicious. If possible can you tell me the measurements of solids in grams? And anything liquid in millilitres please? I live in the UK.
My Mum used to make these when we were children but without the chocolate. I must try this recipe – thank you!
http://missbbobochic.blogspot.co.uk/
Hi, can I take cream or something else, instead of canned cream of coconut?
Hi Marre,
I have only made the recipe as listed. The canned cream of coconut is thick and contains sugar, so I’m not sure that just cream would be a good substitute. If I was going to try and omit the cream of coconut I might suggest reducing the amount of coconut in the recipe (to 6 cups) and also reduce the flour (to 1/2 cup), I would use this as a starting point.
Makes me think of a Mounds bar..yum! And such pretty photos too. 🙂
hi it’s look yummy and Is 7,3/4 cup of coconut true?
Yes, the measurement is 7 and 3/4 cups coconut. I know it seems like a lot, but it does pack down a bit when you add the liquid ingredients, and the recipe makes quite a few cookies.