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Coconut Macaroons

5 from 2 votes
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posted: 12/06/20

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

Coconut Macaroons are a perfect little treat. Made with only six ingredients, this is a great recipe to bake with the kids!

These are the perfect holiday cookies, but are great all year long.

close up of coconut macaroons

If I’m being honest, I’m struggling to get in the holiday spirit this year. This year has been a lot.

But, when you’re a parent, you keep going. So that is what I am doing. I’m going to keep going and keep up the holiday traditions so that my kids have just as magical of a year as they would any other year.

A big part of our holiday traditions is baking treats for friends and neighbors. We love putting together little boxes to show we care. This Coconut Macaroon recipe is perfect for gifting! They are incredibly easy to make, hold their shape in treat boxes, and will be loved!

coconut macaroon dough

How to Make Coconut Macaroons

This cookie recipe is beyond simple. Find the full instructions below, this brief overview will just show you how simple these cookies are.

  1. In a large bowl combine the flour, salt, and coconut flakes.
  2. Add in the sweetened condensed milk, vanilla, and almond extracts.
  3. Scoop into cookies, and bake.

I love simple recipes like this. They are so perfect for gifting at the holidays.

Spacing Cookies While Baking

One of the things I love about this recipe is that they don’t spread at all. So there is no accounting for the spreading when you put them on the baking sheet. You can pack them pretty close and they will turn out just fine.

coconut macaroon cookies that have been baked on a cookie sheet

Baking Time

These coconut macaroon cookies are in the oven for just 12 minutes before you pull them out. The need to get only a little bit golden around the edges. Be careful not to cook them too long because they will become way too dry.

What is Sweetened Condensed Milk

Sweetened Condensed Milk is the combination of milk and sugar. It’s a very simple ingredient that is so fun to use in great recipes like easy fudge as a way to make homemade ice cream with an ice cream maker.

Making coconut macaroons with condensed milk is a trick to making this an easy cookie recipe. It adds so much sweetness and is what holds these cookies together.

Avoid Evaporated Milk

Sweetened Condensed Milk and Evaporated Milk often look identical. They are in the same size can and sold side by side in the grocery store. However, they act very differently in recipes and can cause disaster.

Double check the can you bought before you start this recipe and make sure it says Sweetened Condensed Milk.

overhead view of a white plate full of coconut macaroon cookies

Almond Extract

This recipe uses Almond Extract. It brings such a delicious flavor to this recipe that I think puts these little cookies over the top. If you are making these for someone allergic to tree nuts, be sure to skip this.

In the place of almond extract, you can just double up on vanilla extract.

Sweetened vs. Unsweetened Coconut Shreds

Though a lot of the sweetness in this recipe comes from the sweetened condensed milk, you definitely want to buy sweetened coconut shreds. It will make a noticeable difference in this recipe.

Freezing Coconut Macaroons

This cookie recipe is so easy to freeze. If you are doing lots of cookie making ahead of time, this is a good choice for freezing. To freeze:

  1. Place baked cookies in a single layer on a baking sheet lined with wax paper.
  2. Freeze for 30 minutes to 1 hour.
  3. Transfer cookies to an airtight container. Freeze for up to 3 months.

Freezing the coconut macaroons this way prevents them from sticking together as they are freezing. This way you can take out just the number of cookies you want to eat that day.

To thaw cookies, leave out on the counter for 30 minutes to an hour.

Unlike recipes like my Peanut Butter Chocolate Chip Cookies, this is not a recipe to freeze as dough balls. I recommend baking and then freezing.

plate full of easy coconut macaroon recipe

Storing Easy Coconut Macaroons

These great cookies can be stored in an airtight container for up to 2 weeks. They will be fine being stacked. Though chewy and soft, they hold their shape very well.

FAQ

Are Coconut Macaroons gluten free?

Unfortunately, this recipe is not gluten free as it contains all purpose flour.

Can Coconut Macaroons be frozen?

Yes! I recommend baking and freezing. Read above for details.

How do you store Coconut Macaroons?

As mentioned above, store baked and cooled coconut macaroon cookies in an air tight container for up to 2 weeks.

Other Great Treats

If you are baking to get in the holiday spirit too, here are some of our favorites we bake every year.

  • Cut Out Sugar Cookies: These are soft, delicious, and the recipe that I baked as a child with my mom.
  • Mint Oreo Bark: This is my husband’s ultimate favorite holiday treat. We have to make a triple batch.
  • Easy Fudge Recipe: We love making variations on this fudge recipe! There are so many different things you can do with it.
close up of a coconut macaroon with condensed milk broken in half

Recommended Tools

If you are looking to stock your kitchen with reliable tools, here are the ones I used for this recipe:

  • Pyrex Bowl: This 4 quart Pyrex Mixing Bowl is my go to. I use it daily and wish I had four more.
  • Measuring Spoons: I’m obsessed with these measuring spoons! They are double sided which is perfect for a busy baking day.
  • Cookie Scoop: This perfect cookie scoop is what I use for all my cookies including these beauties.
  • Baking Sheets: These baking sheets are my favorite. They, combined with a little parchment paper, make for the perfectly baked cookies.

I hope you love these Coconut Macaroons! If you make them – or any of my other cookie recipes – leave me a comment and let me know what you think!

close up of coconut macaroons
5 from 2 votes

Coconut Macaroons

Serves: 24 cookies
(tap # to scale)
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Coconut Macaroons are a perfect little treat. Made with only six ingredients, this is a great recipe to bake with the kids!

Ingredients

  • 2/3 cup all purpose flour
  • 5 1/2 cups sweetened coconut flakes
  • 1/4 teaspoon salt
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • In a large bowl stir together the flour, coconut and salt. Mix in the vanilla, almond extract, and sweetened condensed milk.
  • Using a small cookie scoop, scoop the cookies out onto the parchement paper lined sheets. Bake for 12 to 15 minutes or until the cookies just begin to turn golden brown.
Author: Lisa Longley
Course: Dessert
Cuisine: American

Video

close up of coconut macaroons

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Coconut Macaroons

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Carol Wahlstrom says

    I make these but add a bag of M&Ms. They are delicious. Be sure to use parchment paper and grease it well. Also they will be VERY hot when you take them off the pans, so be careful.

  2. Janayna says

    This is like queijadinha in Brazil. If you make this cooking in pan is cocada. Delicious! I will tray make this.

  3. Deanna Blough says

    I make these cookies, using just a can of Eagle Brand milk; 6 cups of coconut; and 2 tsps of vanilla. They do spread a little if not mixed well, but the taste is awesome. Got the recipe from my husband’s mother. I believe she worked it out herself, as she was a great cook. Just a few less ingredients and you have the deliciousness of macaroons. But this year I’ll try your recipe! Happy Baking!

    Deanna

  4. Bob Lilienthal says

    Is there a reason, when I print out the recipe, I get 15 additional pages? All I wanted was a one page recipe.

    • Lisa Longley says

      Oh geez, that’s not great at all. That’s not happening when we print it. Can you tell me what browser you are using? That might help us figure out what is happening.

  5. Lyn says

    After the cookies have cooled, I dip half of the cookie in melted chocolate chips. They are so pretty and yummy.

    • Lisa Longley says

      Great idea, Lyn!

  6. Colette says

    5 stars
    I haven’t met this in several years, but I decided to indulge this holiday season. I don’t remember how I used to make them exactly, but probably did not use almond extract. It definitely made it so much more flavorful. ‘Tis the season for it! Have a Merry Christmas!

  7. Karen says

    Hav been making these coconut cookies ,sen ‘, I was young …w..My Mum about 65 years ago I am now 70 But I never used Almond Extracted in them so thankyou for the tip ,,,,,,,,, & the Condensed milk I use is the lite one still works the same I lov all your Recipe’s so easy & tastie THANKYOU

    • Lisa Longley says

      So glad you liked it!

  8. Susan says

    Could I use almond flour to make this gluten free?

    • Lisa Longley says

      I’m certain you could, but I would purchase a blend that is meant to replace all purpose flour 1 to 1.

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