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
- 7 3/4 cups sweetened flaked coconut 3 7oz packages
- 1 cup flour
- 1/2 teaspoon salt
- 14 oz weetened 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
- 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.