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.
Good morning first time seeing this and it looks interesting and delicious so i’m going to try it. i’m not the baking type but i’m going to start 1 step at a time I just hope it comes out good. Glory if i can’t get the canned cream of coconut what can i use instead.
I posted above, that I absolutely loved this recipe! Please don’t change it.I think those who have had problems with the cream of coconut, did not stir it super good when opening the can. Sometimes the coconut separates, and needs to be stirred really well before measuring. Also for those wondering about freezing. I froze some and they still were very delicious! I will make these every year for Christmas (I do like the addition of grated orange zest into the macaroon ) Thanks for sharing this amazing recipe, and please don’t omit the cream of coconut, I think that makes it stand out from the rest!
Thanks so much for this super great tasting recipe! The only thing I did differently was add the zest of one orange. They are the best macroons I have ever tasted!
Do they freeze well? I have to spread out my baking, so as not to stress myself out (too much!).
Hi Kristy,
I have never experimented with freezing them, so I’m sorry to say I can’t recommend one way or another.
My local supermarkets only sells sweetened cream of coconut.
Your reciepe doesnt specify sweet/unsweet?? please let me know. sweetened seems like alot.
Yes, I believe all canned cream of coconut is sweetened.
Note for Canadians: 14oz of condensed milk is one 300ml can. I did not realize that and my macaroons flattened into cookies. They still tasted ok but the texture is definitely wrong.
Do you know if these freeze well? I am starting my Xmas baking now, but want them to be as fresh as possible (while being realistic time-wise!). Thank you!
what is canned cream coconut? Is it the sAme as canned coconut milk?
Canned Cream of Coconut is usually sold near alcoholic drink mixes, as it is often used to make Pina Coladas. It is a sweet, thick liquid. It is not the same as coconut milk.
These are beautiful Glory! I can’t wait to try them.
What is “canned cream of coconut?” I live in Canada and I’m not sure I’ve heard of this before. Thanks!
Canned Cream of Coconut is usually sold near alcoholic drink mixes, as it is often used to make Pina Coladas. It is a sweet, very thick liquid.