Coconut Macaroons


If you love coconut, these will be quite addicting. This recipe is really easy, eggless, and delicious. Using sweetened flaked coconut makes these macaroons really moist and the sweetened condensed milk brings out the incredible coconut flavor, without overpowering it. A small amount of flour helps bind these cookies together, while a pinch of salt also brings out flavor. And believe it or not, that’s it! And if you’re a chocolate-lover, these treats dipped in melted semi-sweet chocolate make them even more decadent.

I’ve tried this recipe with unsweetened dried coconut as well, but in my opinion, this makes them dry inside (since this type of coconut has less moisture content). I would stick to the sweetened flaked kind—like Baker’s brand or Wegmans/Giant brands work too.

Coconut MacarOOns (not macarons, which are the French almond sandwich cookies)

Yield: About 35-40 macaroons


2/3 cup flour

pinch of salt

5 cups sweetened flaked coconut

1 1/3 cups (about equal to a 14 oz can) sweetened condensed milk

2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Line baking sheets with parchment or wax paper.
  2. Sift flour and salt into large bowl. Stir in coconut.
  3. Pour in milk. Add vanilla and stir together from the center; continue stirring until a very thick batter is formed.
  4. Drop heaping tablespoonfuls of batter 1 inch apart on to baking sheets. Bake for about 9-10 minutes, rotating halfway through, until tips are browning. Transfer to rack to cool.

If you want to make chocolate-dipped macaroons, melt some chopped semi-sweet chocolate or chocolate chips either in microwave or in a heat-proof bowl set over a pot of simmering water, stirring constantly until melted.

Then, when cookies are cool, dip each one in the melted chocolate however you would like, and then back on covered baking sheets and place in fridge for 15-20 minutes or until chocolate hardens. Serve and enjoy!

Adapted from The Great Big Cookie Book by Hilaire Walden




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