Coconut Macaroons

Coconut Marcaroons Recipe -

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!

Coconut Macaroons Recipe -

Print Recipe

Coconut Macaroons

Yield: Apx. 30 cookies

Rich, chewy coconut cookies, just like you'd find in a high end bakery!


7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
1 cup flour
1/2 teaspoon salt
1 (14oz) can Eagle Brand sweetened condensed milk
2/3 cup canned cream of coconut
1 Tablespoon vanilla extract
1/4 teaspoon almond extract
1 egg

6 oz. semi sweet chocolate


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.

Canned cream of coconut is usually sold near alcoholic drink mixers. It is not always in a can, sometimes it's in a plastic bottle. Follow the directions on the product and be sure to shake well before use. Cream of coconut is a thick, sweetened liquid and is NOT the same as coconut milk.

Recipe source - Betty Crocker's New Cookbook, 1996

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!

Chewy Coconut Macaroons - by Glorious Treats

Love coconut?  Here are a few more of my favorite coconut recipes…

Coconut Snowballs

German Chocolate Brownies

Almond Joy Bars

Lemon Coconut Bars

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.


  1. Lovely! They sound totally delicious!
    I remember baking coconut macaroons for Christmas with my grandma. They were a family favorite.

  2. Oh my gosh – one of my all-time favorites! I just love coconut macaroons. They remind me so much of my dad and bring back so many childhood memories. I am definitely making these. Thank you so much for sharing this.

    Other than macaroons one of my favorite holiday baking memories is pfeffernusse (I’m not the least bit German but love them) and also Irish Soda Bread. I can’t remember a Thanksgiving or Christmas morning that my mom was not in the kitchen making us some. If there’s one thing that reminds me of family it’s Irish Soda Bread and it wasn’t until I was much older that I found out they don’t add raisins to it in Ireland and that it’s an Irish-American thing! 🙂

    So many sweet memories…

  3. Nothing like starting the day with a giant picture of a chocolate covered coconut macaroon staring you in the face! 🙂 These look heavenly, Glory! Thanks for sharing!!!

  4. These look so delicious!!! I definitely will have to try these!

  5. You are amazing!! So wanna make these but dont know how to do the conversions to metric! xx

  6. these are one of my favorite cookies…I use super dark chocolate on the bottoms, I love that contrast with the sweet coconut. However, I am the only one who eats them….can’t make them often!!!!

  7. I love your pictures. They really just simply highlight the product so you kow exactly what to expect, and the pictures are so light and bright. Great job!! These look delicious and I think I will try them. Thank you!!

  8. I’m collecting recipes to make as Christmas gifts and these have now gone onto the list!

  9. these look lovely!! I need about 5 right now…

  10. as they are beautiful! I make the same recipe at home!

  11. 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.

  12. Makes me think of a Mounds bar..yum! And such pretty photos too. 🙂

  13. 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.

  14. My Mum used to make these when we were children but without the chocolate. I must try this recipe – thank you!

  15. 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.

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  17. Love the hot chocolate on a stick. Great idea.

  18. 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!

  19. 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!

  20. Ooh, these are so yummy! Just made a batch for Christmas cookie plates.

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  22. I loved this recipe, they turned out perfectly! Thank you for sharing!

  23. 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.

  24. These are beautiful Glory! I can’t wait to try them.

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  26. 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.

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  30. 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!

  31. 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.

  32. My local supermarkets only sells sweetened cream of coconut.
    Your reciepe doesnt specify sweet/unsweet?? please let me know. sweetened seems like alot.

  33.  Do they freeze well? I have to spread out my baking, so as not to stress myself out (too much!). 

  34. 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!

  35. 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!

  36. 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.

  37. 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.

  38. 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?

  39. 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.

  40. Looking so good and different from mine. I would like to get this recipe from Glorious Treats.

  41. Good to try this today!

  42. Instead of using AP flour could one use coconut flour or gluten free flour to make these Gluten Free?

  43. 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.

  44. I am excited to try them I know that j..R. will like them.

  45. 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

  46. Hi what kind of flower gose in the macaroons x

  47. Hi, 1 question about baking the coconut. Your directions state “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.” Is this process done 7 3/4 times or do we only toast 1 cup of coconut?
    BTY these look delish!

  48. Happy Holidays!  Made these for a family gathering and they are delicious!!  I used about 12 oz. of Baker’s semi-sweet chocolate for dipping.  The bitterness of the chocolate coupled with the sweetness of the coconut  was divine  This has officially been added to my holiday list of sweet treats.  

  49. Haven’t made these ye t . but looking forward ,.family love coconut.

  50. Hello!
    Would love to try your recipe, however it says to use 7 and 3/4 cups coconut or 3, 7 ounce packages which equals 21 ounces. When I convert 21 ounces to cups it totals approximately 2 and 1/2 cups.
    So I’m a bit confused. Do I need 7 full cups of coconut and 3/4 of a cup, or do I need 2 and a half cups? Also, are they packed cups or just regularly filled?
    Thank you

    • It sounds like you’re converting to fluid ounces where 1 cup equals 8 oz. This recipe is in weight, not fluid ounces. You need 21 oz. of weight, which will equal about 7 3/4 cups, filled, but not packed tight. Go by the packaging of the coconut. Coconut is usually sold in 14 oz bags or 7 oz bags, and it should also list the approximate cups per package. A 7 oz. bag of coconut is listed as 5 1/3 cups. Hope this helps. Happy baking!

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