Coconut Macaroons are a perfect little treat. Made with only a handful of ingredients, this is a great recipe to bake with the kids! These are the perfect holiday cookies, but are great all year long.
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 easy Coconut Macaroon recipe is perfect for gifting! They are incredibly easy to make, hold their shape in treat boxes, and will be loved!
While many macaroon recipes call for using eggs and egg whites and whipping them into stiff peaks, this recipe skips all of that. We mix together just a few simple ingredients and still end up with delightful and delicious coconut macaroons with the perfect chewy texture.
A huge hit and so easy to make!! My family devoured them!
How to Make Coconut Macaroons
This coconut macaroons recipe is beyond simple. Find the full instructions below, this brief overview will just show you how simple these cookies are.
Combine the Dry Ingredients
In a large bowl combine the flour, salt, and coconut flakes.
Stir in the Wet Ingredients
Add in the sweetened condensed milk, vanilla, and almond extracts to the coconut mixture.
Scoop into Cookies
I find that a cookie scoop works best with this recipe. Put on a prepared baking sheet and bake.
Dip in Chocolate
Allow the baked macaroons to cool, then dip them in melted chocolate almond bark and place them back on the parchment paper to set. Enjoy!
Tips and Tricks
- Use a cookie scoop: A cookie scoop is the best way to make quick work of even-sized cookies, including these coconut macaroons. This ensures that they are all done baking at the same time.
- Spacing the cookies: Because these macaroon cookies don’t spread at all, you can pack them pretty close on the baking sheet and they’ll be fine.
- 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 too dry.
- Using sweetened condensed milk. Sweetened condensed milk is a combination of milk and sugar and it is the trick to making this an easy cookie recipe. It adds so much sweetness and is what holds these cookies together. It can be found in the baking aisle.
- Avoid evaporated milk: Sweetened condensed milk and evaporated milk often look very similar. 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.
- Almond extract: Brings such a delicious flavor to this coconut macaroon cookie 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. Instead, you can double up on the 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.
- Skip chocolate chips: Use chocolate almond bark instead of chocolate chips. It will set better and won’t melt at all at room temperature, which could lead to a melting in your hand not your mouth situation.
- Add pistachios. If you really want to take them over the top, once you dip them in chocolate, dip them in some crushed pistachios.
- Skip the chocolate: These macaroons with coconut are delicious without the chocolate dipping, too!
How to Store Coconut Macaroons
These great cookies can be stored in an airtight container at room temperature for up to two weeks. They will be fine being stacked as long as the chocolate on the bottoms of the macaroons has completely set. Though chewy and soft, they hold their shape very well.
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, place baked cookies in a single layer on a baking sheet lined with wax paper and freeze for 30 minutes to one hour. Then transfer cookies to an airtight container and freeze for up to three months.
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!
Coconut Macaroons
Ingredients
- 2/3 cup all purpose flour (80 grams)
- 5 1/2 cups sweetened coconut flakes (467.5 grams)
- 1/4 teaspoon salt
- 14 ounces sweetened condensed milk see note 1 (396 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 12 ounces chocolate almond bark melted according to package instructions, see note 2
Instructions
- Preheat oven to 350 degrees Fahrenheit. 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.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
- Using a small cookie scoop, scoop the cookies out onto the lined baking sheets. Bake for 12 to 15 minutes or until the cookies just begin to turn golden brown. Allow the cookies to cool on the baking sheets for 2 minutes before transferring to a wire rack and cooling completely.
- Once the cookies are cooled, dip the macaroons in the melted almond bark. Place the dipped cookies on a parchment lined baking sheet and allow the chocolate to complete set before serving.12 ounces chocolate almond bark
Recipe Video
Notes
- Double check your can of sweetened condensed milk before starting this recipe to ensure that it isn’t evaporated milk. They look similar and are sold side by side but can’t be used interchangeably.
- Almond bark is my preference over chocolate chips. It sets better and won’t melt at all at room temperature.
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.
Janayna says
This is like queijadinha in Brazil. If you make this cooking in pan is cocada. Delicious! I will tray make this.
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
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.
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.
Lyn says
After the cookies have cooled, I dip half of the cookie in melted chocolate chips. They are so pretty and yummy.
Great idea, Lyn!
Colette says
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!
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
So glad you liked it!
Susan says
Could I use almond flour to make this gluten free?
I’m certain you could, but I would purchase a blend that is meant to replace all purpose flour 1 to 1.
Lysanne Ryan says
A huge hit and so easy to make!! My family devoured them!
I’m so glad to hear that!
Jackie Stevens says
all your recipes look so gook i will try them all. thank you so much .
Thank you!