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.
Hi what kind of flower gose in the macaroons x
Hi Gloria,
What a beautiful family you have. I just came across your blog—-it all looks sooooo yummy! Thank you for taking the time to share all your great recipes. I am not a baker but sure like to eat all the goodies. Maybe you will turn me into a baker after all!
Thanks again!
Ann Marie from Philly
I am excited to try them I know that j..R. will like them.
Where you say cream of coconut, are you talking about the fairly solid part in a can of coconut milk? To me cream of coconut is a sweetened drink mix, and I want to be sure to use the right one.
Instead of using AP flour could one use coconut flour or gluten free flour to make these Gluten Free?
Good to try this today!
Looking so good and different from mine. I would like to get this recipe from Glorious Treats.
That’s diffetent to make this. I use the egg whites to beat with electric mixer until formy peaked and fold foamy peaked egg white with coconut mixing with skme ingredients. I would like to try this recipe from Glorious Treats.
The coconut treats look delicious and I will definitely make them. Just wondering, can the cream of coconut be substituted with adding a little more
condensed milk?
I have only made the recipe as listed, but feel free to experiment!
When I went to make them all I had was 4 cans of coconut milk. I live in a rural area so after doing some research I read, for a substitute, use the coconut milk but do not shake it. Take 3/4 out of the top of the can that is quite thick and throw the rest out. I made mine smaller got 52 which for me, and was a nice size, but found out I had to cook them longer, which surprised me, as they were smaller. Must be because of the coconut milk. Drizzled with chocolate, instead of dipping. They tasted very good. Got thumbs up from my husband.