22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Coconut Macaroons

Tested & Perfected Recipes
Coconut Macaroons

This post may contain affiliate links. Read my full disclosure policy.

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.

Coconut macaroons dipped in chocolate on a lined baking sheet.

As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years, and these are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away. (Be sure not to confuse coconut macaroons with French macarons, which are delicate meringue-based sandwich cookies with a sweet filling.)

What You’ll Need To Make Coconut Macaroons

Coconut macaroon ingredients including egg, vanilla, and condensed milk.

The key ingredient in this recipe is sweetened condensed milk, a canned milk product from which water has been removed and sugar has been added. It’s sticky-sweet and makes the best macaroons. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven. This is because recipe developers want to keep their recipes neat and tidy with one whole bag of coconut and one full can of sweetened condensed milk. It’s annoying to have leftover sweetened condensed milk; there’s not much you can do with it except add it to your coffee. For this recipe, you’ll use just shy of one can. You’ll have to sacrifice some sweetened condensed milk, but your macaroons will be perfect.

How To Make Coconut Macaroons

Begin by combining the coconut, sweetened condensed milk, and vanilla.

Bowl of coconut, condensed milk, and vanilla.

Mix until well combined.

Spatula in a bowl of coconut mixture.

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form.

Electric mixer in a bowl with beaten egg whites.

Stiff peaks look like this when you lift the beaters out of the bowl.

Egg whites in a bowl with a coconut mixture.

Add the egg whites to the coconut mixture and fold until combined.

Spatula folding egg whites into a coconut mixture.

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.

Scoops of coconut mixture on a lined baking sheet.

Bake for about 25 minutes, until the bottoms and edges are deeply golden and the tops are lightly golden.

Coconut macaroons on a lined baking sheet.

Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.

Coconut macaroons on a wire rack.

If you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets.

Coconut macaroons dipped in chocolate on a lined baking sheet.

Refrigerate for about 10 minutes, or until the chocolate is set. That’s all there is to it. Enjoy!

Coconut macaroons dipped in chocolate on a lined baking sheet.

Wondering with to do with those leftover egg yolks? Check out these recipes: Chocolate Cream Pie, Coconut Dream Pie, Millionaire’s Shortbread, Molten Chocolate Cakes, Tres Leches Cake, Rugelach, Banana Pudding Parfaits and Rum Cake

You may also like

Coconut Macaroons

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons.

Servings: 26 macaroons
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

  • 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
  • ⅞ cup sweetened condensed milk (see note below on measurement)
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  6. Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
  7. Note: ⅞ cup = ¾ cup plus 2 tablespoons
  8. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  9. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 macaroon (nutritional data includes optional chocolate)
  • Calories: 134
  • Fat: 8 g
  • Saturated fat: 6 g
  • Carbohydrates: 16 g
  • Sugar: 15 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 81 mg
  • Cholesterol: 4 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Comments

  • Hi Jenn, these cookies are sooo good and I had no issues! This was my first time beating egg whites and I was skeptical at first because it wasn’t stiffening but it took some time and finally started to stiff at it’s peak! Dipped in chocolate takes it up a level! Thank you for this recipe! Love your cookbook

  • WOW!!! These were incredible and surprisingly easy to make. I followed the recipe exactly and didn’t have any problems. I was worried because I had never beaten egg whites before, and I didn’t have a scoop so had to freehand the macaroons. I’d also read some of the negative reviews here, so I definitely went into this recipe with some trepidation. I am happy to report that all went smoothly and the end result was beyond spectacular. Everyone who tried one raved over how good they were. I will definitely be making these again and dipping them in chocolate next time. Thank you for yet another winner of a recipe!!!

  • I made these for my birthday party. They disappeared! I didn’t even get to try one. I followed the receipe exactly. About to share link with those were fortune to get one. Thanks for sharing this receipe

  • So good! Just made 5 of your cookie recipes and they all came out great. Family members that don’t usually like coconut enjoyed these.
    To mix in the cond milk it did take time folding it in but came out great.
    Thank you!

  • Had the same problem as others with the pooling of the condensed milk. Makes for an unpleasant eating experience. Will keep looking for another recipe.

    • Followed exactly I thought but they came out flat and stuck to the parchment paper so part of the bottom came off? Maybe dollar store paper???

      • — Therese Maurer
      • Reply
      • Sorry you had a problem with these. If they came out flat, I suspect the egg whites weren’t stiff enough. Make sure you beat them to stiff peaks. And what you used was definitely parchment and not wax paper? If so, you may want to try a different brand. Reynolds is a good one. Hope you have better luck if you make them again!

    • Marie, perhaps try using less of the condensed milk would be a good idea? I sometimes find recipes need a little tweaking and then they are more to my liking. Try thinking outside the box a bit. It makes for a more enjoyable experience.

      • — Donna Daisy 333
      • Reply
  • Absolutely phenomenal! I love macaroons but have never found a recipe that doesn’t turn out flat. These have a beautiful dome with slight crisp and it’s perfect! So pleased. Thanks for the recipe!

  • Made these today and one of the worst recipes I have made. Used all the recommended brand if ingredients, followed the recipe to a T and it came out watery and sticky. I have never experienced a total loss with any recipe as bad as this one. I am so upset to waste a ton of money on ingredients. These were not even salvageable, straight into the trash. Don’t waste your money or time on this one.

    • Bonnie, wow – what a sharp response. Not nice. I have made this recipe a few times, and they turned out wonderful! Everyone enjoyed them. There are many ways to express your thoughts without being unkind. Perhaps you should reconsider how you approach others.

      • — Donna Daisy 333
      • Reply
  • I made these exactly to the recipe. They turned out great. No extra moisture around the bottom of the macarroons. Delicious.

  • Worst recipe ever. Followed it to a T twice and they were awful.

  • Hi Jenn,
    I’ve made these every Christmas for the last 3 years, and every time I follow the instructions to a T. I use a scale for most things and am meticulous with measuring. Each time the sweetened condensed milk runs out the bottom of the macaroons and they end up in puddles of cooked condensed milk. I keep making them because they still taste delicious! I’m in Canada so the brands I use are different from yours and I’m thinking maybe I just need to cut back on the condensed sweetened milk? I try to purchase the most similar type of coconut I can here. Any other thoughts on how to stop the sweetened condensed milk from separating? Thanks in advance for any insights you might have.

    • Hi Bry, A little pooling around the bottom is normal. It may taste like just sweetened condensed milk, but it’s probably a combination of that and the egg whites. If you get a lot of pooling it generally indicates that the egg whites aren’t stiff enough. Make sure you beat them to stiff peaks. Hope that helps!

      • Thanks Jenn, I’m going to make them again and I will be extra sure to beat the egg whites fully. I’ll let you know how it turns out!

  • Made a big error, posting here in case it’s helpful to someone else. I have a very large baking sheet that fits my oven so I was able to fit all of the macaroons on it. Put it on the middle rack, and the bottoms had burned within 16 minutes. Separating the batch onto two trays protects the bottoms from getting too hot, something that should have been obvious to me during prep, so don’t do what I did!

  • So I made these today. I followed instructions to a tee. They taste incredible. However, they all stuck to the parchment paper. I had to use a knife to get the paper off. Needless to say, they got a bit mangled. Next time I am going to use a silicone baking liner. Hope that works cuz these macaroons are delish. Would be five stars if they didn’t stick.

    • — Victoria A Newell
    • Reply
    • So glad you liked these but sorry that they stuck! Are you sure you used parchment paper and not waxed paper?

      • Was parchment paper not wax paper.

        • — Victoria A Newell
        • Reply
        • That’s so strange as they really shouldn’t stick to parchment paper. You could try these again using non-stick foil. Sorry you had a problem with them!

  • I made your recipe today after ditching the last batch I made today that looked nothing like yours. I was so pleased to see these perfectly rounded macaroons come out of the oven. I had two questions when making these-
    1-can egg whites be over beaten and if so, what happens to the macaroons, and 2- what size is a mini ice cream scoop. I have 2, one is a Tablespoon the other is two tablespoons. What is your size?
    I made 28 Tablespoon size and 5 two tablespoon size.
    You were so precise about your directions I was surprised that I did not find a yield. At any rate, I am overjoyed to have your recipe to add to my Christmas favorites.
    Thank you so much

    • — Victoria Taloni
    • Reply
    • Hi Victoria,
      So glad to hear you enjoyed these and that they came out well for you! In response to your questions:
      1. Yes, egg whites can be overbeaten; if they are, they become watery and flat and would create flat macaroons.
      2. My mini ice cream scoop holds 1-1/2 tablespoons.

      In the box with the full recipe, it indicates that it should yield about 26 macaroons, so the number that you made (using both 1 tablespoon and 2 tablespoon scoops) makes sense.

  • These turned out great! I drizzled melted chocolate over the tops instead of dipping, in the interest of time. My boys snapped them up before they even cooled.

  • I made this but I didn’t have enough coconut flakes. I ended up putting half almond flour and half coconut flakes to make the total amount of flakes needed and added a tablespoon or two extra of the condensed milk to get the consistency same as in your photo. I used dark chocolate for the base. They turned out wonderful! Will definitely remake.

  • Being in the UK I usually skip past all the recipes I come across that have cups in, (Really, I have cups that are for espresso and some that hold a pint!, I just don’t get it). The bag of coconut I bought said 300g e 14 ounces. Now the ‘all knowing’ google says 14 ounces is more like 400g so it must be something to do with volume. I think this incorrect conversion is where the bad reviews have come from. For everyone that doesn’t know how big a cup is, (wave your hands), the recipe should be 300g of coconut (1 bag) to half a can of condensed milk (approx 200g). They came out great – will be using it again. Would have been 5 stars had the recipe been without the crazy cups haha!

    • Hi thank you so much for explaining that saved me 😇😇😇

  • I just made these for the first time. They are cooling now, so I haven’t tried them, but I’m sure they will taste great. They have spread and flattened a bit, but I followed the directions exactly. Any tips to prevent this as they don’t look as nice as they should? Thanks!

    • — Dorothy MacLeod
    • Reply
    • Hi Dorothy, A little pooling around the bottom is normal, but the macaroons may have flattened a bit if the egg whites aren’t stiff enough. Make sure you beat those egg whites to a stiff peak. Hope that helps!

  • First of all I`m not a big baker and these are the first macaroons I have ever made b/c I had egg whites left over from pumpkin ice cream I made.Not sure how anyone could have a problem here with this recipe,quite simple and delicious.Followed exactly as written,they stuck a tiny bit on the Silpat but not really any issue and the parchment perfect.Of course I tried one of the warm Golden Brown Delicious(GBD) nuggets,soon as they cool will take a dip in chocolate.Can`t wait. Nice goin Jenn.

  • AMAZING macaroon recipe when you follow instructions. (So many people change or substitute things and then complain the recipe didn’t work… that drives me nuts!) Packed the batter into a purple disher (#40 scoop… 1-1/2 tablespoons) and got perfect, domed macaroons with a yield of 28. I did turn the oven down to 300 for the last 10 minutes. 25 minutes was perfect. (Not sure about these people saying 10-13 minutes in the oven???) These are simple and delish.

    • — Nealey Thompson
    • Reply
    • You changed the temperature and time, and it sounds like the substitutions worked well for you. All ovens are different so 10-13 minutes work for them? For me, I use an oven thermometer to help particularly when it comes to baking (as well as sense of smell).

  • Why did my macaroons stick to the aluminum foil even after a light spray with oil?

    • Hi Barb, I think parchment works best here. I think you could get away with non-stick aluminum foil, but I suspect the cooking spray was not enough to keep them from sticking to regular foil.

  • Made these for the 2nd time and have to say they are so good I don’t why anyone would have a complaint or think they need to adjust the recipe. Gave some to my cousin who said they taste like a “Bounty” chocolate bar and I agree – so delicious it’s nigh near impossible to just eat one! Thank you Jenn for another “hit outta the ballpark”.

    • — Susan P. West Kelowna, BC Canada
    • Reply
  • If you love the taste of coconut this is an excellent recipe! The only problem is, is that they don’t last on the table for more than five minutes. Everyone loved it! Thanks. I tried the chocolate dip, plain and almond on top. All three deliciously yummy!

  • Can I make multiples of this recipe or just individual batches?

    • Hi Deana, You could double this successfully. Once you go beyond doubling a recipe, something seems to get lost in translation. Hope that helps!

      • There not macaroons they look nothing like them.

        • You are probably confusing a Macaroon and a macaron.

  • They are delicious and this is my go to recipe when I bring a treat to a dinner party!

  • I had some doubts when I read some of the comments but they were all erased once I finished baking these macaroons. I had a fairly dry unsweetened coconut which was finer in texture so I paired it with dried strips of young coconut. I kept the proportions as indicated in the recipe and it worked out wonderfully. I did allow the condensed milk to soak into the really dry coconut for a couple of hours but the final product is indeed golden crunchy on the outside and chewy/moist on the inside. I kept my eye on it while baking but the 25-minute mark is on the spot give or take a minute or two. Such a lovely dessert with coffee or tea.

  • Hi! I know it’s kinda early, but I’m planning to make these for Christmas as Stocking stuffers! I want to make them “snowballs” for my family to eat while opening gifts! I was wondering if they will stick to each other if they are in a bag overnight. I’m planning to keep them cool and separate them before putting them into baggies and into stockings. Will the chocolate melt if they are all together?

    • Hi Chiara, You are planning ahead! I think it would work, but I’d refrigerate the macaroons until the morning so the chocolate is cold/doesn’t melt.

  • I have made these macaroons lots of times and they are always perfect. I use 400g of coconut, 1 can of carnation condensed milk (397g) 1 tsp vanilla extract, 2 lg egg whites and 1/4 tsp of salt.
    Everyone loves them. ❤

    • Hi Frances, thanks for your metric conversion (are you in Australia? I am). Did you use shredded or desiccated coconut? Kind regards Kim

  • Great cookies made them a number of times. This time I put a small almond in the center came out great. Taste like almond joy cookies.

  • And for any asking.. I used exactly 3/4 C. plus two Tbsp. Of the sweetened condensed milk, my egg whites were at a perfect peak and folded in not mixed with a mixer. Cooked at 325 for 20-22 minutes. I know how to follow a basic recipe.

    • — Cont. from Jesse
    • Reply
  • No, no, no! Worst recipe ever! If you want a sticky gooey mess follow this recipe. I have been baking for 30+ years and everything in me knew the amount of sweetened milk was way too much (although author believes it makes the difference). I have always made my macaroons with sugar, not sure why I didn’t do it again. I use a Silpat, for those not aware of this, it’s an extremely durable nonstick insert for baking. This has worked for me for years, until now. To ensure it didn’t stick I even added a bit of cooking spray. These were all thrown away after they were finished. I could not salvage any! They were stuck to the Silpat, then stuck on cooling rack. They were like hot taffy! Beware! Don’t make these last minute if needed for an event as I did. Had to go to the store and buy four boxes of macaroons. Lesson learned.

    • I think you must have done something wrong. Every macaroon recipe I’ve done which are several always called for sweetened condensed milk never sugar. Some have called for a little flour but not sugar. If they were too wet then you added too much sweetened condensed milk. Your not supposed to use a whole can. You also might not have gotten your egg whites stiff enough. Could be many reasons it didn’t work. Sorry it didn’t work for you. That sucks.

  • I’ve made this recipe over and over and it’s the BEST. I couldn’t locate the Bakers Angel Flake at one point I went with a different brand. They did not turn out. Follow this recipe exactly and they will be the best cookie you’ve ever made.

  • Thank you for the great recipe!
    I read some reviews who said their macaroons came out flat and my advice is to really mix the egg whites for a while About 10-15 min. But also if the egg whites are “fluffy” while beating and are not becoming stiff, the macaroons will also fall flat. I had that before and didn’t think it would make a difference but it has. I started over when making this batch because half way while beating , I noticed the egg whites were not as stiff as needed. Second batch of egg whites were more stiff and the macaroons came out peaked and not flat. Hope that helps someone.

  • Macaroons are simple & scrumptious beings, containing just a handful of cheap and delicious ingredients, so it’s hard to get a macaroon recipe wrong. I had high hopes for this recipe because it claims to have “perfected” and improved on the more common recipes out there, which tend to use a full tin of condensed milk. The chef explains their reduction of condensed milk was in order to avoid a pool of moisture forming around the cookies while they’re in the oven. Their logic for this seemed sensible, and I’d never made macaroons before, so I trusted the recipe and went by the metric conversion of the measurements provided. As I was preparing the dough, however, it quickly became apparent that the recipe is colossally wrong: 2 parts coconut to 1 part condensed milk (which is approx. what this recipe calls for) is simply too dry, and even though I’d never made these before, I knew there was no way that texture could be right. I went by instinct and gradually poured in nearly the whole tin of condensed milk; if I’d been more confident, I would have used the whole tin and the macaroons would have turned out even better. They turned out fine in the end, but only because I defied the recipe and because I added one further step before baking: I rested my batter. I believe this is where the author of the recipe must have gone wrong and why the classic recipes out there didn’t work for them. From my experience with baking similar styles of recipe (like Italian amaretti), I can say that resting your batter is non-negotiable with ingredients like this. The coconut is literally dried to oblivion (we don’t call it desiccated for nothing); it needs a chance to absorb the moisture of the milk and the lovely vanilla flavour, otherwise the cookies will almost certainly turn out chewy and drier than they should be. When the coconut has absorbed the moisture, not only will your macaroons hold their shape better but you will not have the pooling problem when baking. I think the author of the recipe just omitted this crucial step and thought they were making an improvement on the classic macaroon recipe by drying it out…whereas they just needed a better method. My advice: rest your batter in the fridge for at least an hour before baking. And follow a more classic recipe with a higher moisture content; this one is just wrong.

    • I should also add that the advice to bake these for 23-25 mins at 165C is…inexplicable? These are cookies! 11-13 mins is the maximum amount of time they should stay in the oven. Predictably, my first batch came out as little coconutty coals. So for the remaining batches I baked for 10 mins, then turned the tray around in the oven and baked for a further 2-3 mins. That worked out just fine.

      • I think location might make the difference here, as in the States we don’t have “desiccated” coconut. The ubiquitous Bakers coconut the author suggests is actually fairly moist. This recipe worked great for me (including cooking time).

  • How many macaroons does this recipe make? We remember how wonderful these cookies are! Thanks!

    • Glad you like them! The recipe makes approximately 26 macaroons.

  • This recipe is for Americans and very patient Europeans, as the measures are in imperial only, with no metric conversion. I’m an impatient European so methinks I’ll try a different site for my recipes. Ciao!

    • — Charlie Johnson
    • Reply
    • Hi Charlie, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

  • I have been making this recipe for years and it is always the biggest hit at the party! Thank you, thank you, thank you!!

  • If I Google what’s 14 oz it says 1.75 cups. And that’s what I used. But then I see in the reviews, you said it’s just over 5 cups. How did this not happen to anyone else?
    These did not turn out…

    • Hi Jessica, I’m sorry for any confusion regarding the amount of coconut needed for the macaroons. Fourteen (14) ounces is the weight, slightly less than one pound. The volume of the coconut is 5 1/3 cups. (If you take a look at the packaging on the bag in the picture of ingredients near the top of the page, they handle it in the same way.) Hope that clarifies!

      • The same thing happened to me, Jenn….twice! Maybe a quick side note would help avoid confusion in the future (like how you did for the condensed milk measurement). These are fantastic…when the recipe is followed properly! 🙂

  • One of the easiest recipes I’ve ever made. The macaroons turned out looking and tasting like they were professionally made. A big hit with my friends.

  • Chewy, sweet and hard to stop eating. Easy to put this together in no time and they’re great with a cup of coffee. I did not dip them in chocolate because the macaroons were great as is.

  • AMAZING recipe!!! I was anxious about how difficult it would be, but it was so foolproof that they turned out fabulously! I got rave reviews from my family and in-laws. An easy yet sophisticated recipe, I highly recommend bakers of any caliber to try this amazing recipe. I’d give it 6 stars if I could!!!

  • I made the macaroons for the first time as a sweet treat for Easter. They are so easy to make and sooooooo delicious! Better than any macaroons I have ever had. Everyone who had them, loved them! Thank you for sharing this recipe.

  • For the love of Pete! I don’t get it. I couldn’t find one 14oz bag of coconut so I used two 7oz bags and followed the recipe to the letter. I had a ton of coconut and looking at the photos you provided, way more than you showed. Mine were DRY and not acceptable to bring to the Easter table. So disappointed! Not to mention the waste.

    • I have no idea what you did wrong, but mine turned out perfectly. Make sure to follow the ingredients/instructions to a T, people!! Don’t blame the recipe!

    • Yes I followed the recipe to the letter…flat but chewy. The mixture was too wet… really disappointed ☹️. As a flat cookie they did taste good.

  • These are delicious! When combined,
    I split the batch in half. I added 1/4 of a teaspoon of almond extract in addition to the vanilla to one, and a 1/4 of a teaspoon of orange extract to the other. Both were excellent with the chocolate!! Happy Easter!

  • These macaroons are fabulous. I make them for Passover, for friends for Easter and just because its Friday. I also gave part of a batch to new neighbors this week – they were a hit. The only change I’ve made is to substitute almond extract because its my favorite.
    I have also discovered Ghirardelli Dark Chocolate Flavored Melting Wafers and they are terrific and they harden faster. Yes, I have also not been able to find Baker’s coconut for months, but the store brand works just fine.

    I have tried many of your recipes and every one has been a winner.

  • These macaroons are perfect – just the way I like them, especially when dipped in chocolate. They have gotten rave reviews from my friends; everyone loves them!

  • Made this for Passover dinner tonight delicious as every recipe is. Can I freeze them? I know that sounds crazy like just eat them, but going away in a couple of days and I’ve got too many left over. If not will just give them away

    • So glad you enjoyed them! And you can definitely freeze them — they freeze nicely. 🙂

  • Thank you for the guidance. I used a bag of coconut, a can of SCM (no measuring), pistachio and almond extracts and a grate of nutmeg and baked my larger cookies at 350 for 25 minutes. They turned out amazing. I do live nearly a mile high and have found that the higher temp works well for this type of macaroons.

    I’m thinking about adding dried cherries and lime zest in the next batch. Happy Baking!

  • I made these tonight to make sure they were just right for Easter. They are perfect, just as described.

  • HI. Has anyone converted this recipe to weights – it would easier to get the right amount of condensed milk.

    • Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the macaroons if you make them!

  • Amazing recipe. Great with coffee. Thanks!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.