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.
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!
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 cookie 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.
- Scoop into cookies, and bake. I find that a cookie scoop works best with this recipe, you can find my favorite linked below.
I love simple recipes like this. They are so perfect for gifting at the holidays.
The Best Cookie Scoop
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 need to accoun for the spreading when you put them on the baking sheet. You can pack them pretty close and they will turn out just 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 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.
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. Please also note that many people who are allergic to nuts are also allergic to coconut. So this might be a recipe to skip for them.
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.
How to Store 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.
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.
- Freeze for 30 minutes to 1 hour.
- 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.
Substitutions and Variations
- Dip them in chocolate. If you want to take these a step further, melt some chocolate and dip the bottoms of these in them after baking and cooling. You can also drizzle chocolate on the top.
- Add pistachios. If you really want to take them over the top, once you dip them in chocolate, dip them in some crushed pistachios.
- Swap the almond extract for more vanilla extract. As mentioned above, this is particularly important if you are making them for someone with a nut allergy.
- Flavor these amazing cookies! We’ve made these into Lime Coconut Macaroons and they are amazing, but you could use the same idea to make them orange flavored too. That would be especially fantastic with some milk chocolate.
Lime Coconut Macaroons
FAQ
Unfortunately, this recipe is not gluten free as it contains all purpose flour. This recipe hasn’t been tested with gluten free flour alternatives.
Yes! I recommend baking and freezing. Read above for details.
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.
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 (396 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
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.
- 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 two minutes before transferring to a wire rack and cooling completely.
Kathleen McMullen says
Made these and they came out great. Thanks so much for the recipe.
I’m so glad you liked them!
Sheri Thompson says
I struggle with baking cookies, bread, etc. Our altitude here in Utah (7800 ft) can play havoc with most things that need to rise, but all of your recipes are fantastic and I thought these Coconut Macaroons would turn out pretty well. They are FANTASTIC!! 😋 Thanks to the caution about not overtaking, they are exactly brown enough on the top and perfectly baked throughout. Thank you so much!
p.s. Now I’m headed over to Amazon to get the cookie scoop😄
I’m so happy to hear that you enjoyed these so much!
Brigitta says
Have you ever dipped these in chocolate? I would to know how to do that so they have a hard chocolate shell.
Yes! Just melt some chocolate, dip the bottoms in it, and then let them dry on wax paper.
Carolyn connell says
I can’t wait to try it !
I hope you like it!
Melanie says
How many bags of coconut are needed to make these cookies? It just states
5-1/2 cups.
You need 467.5 grams.