Real Recipes From Real Home Cooks ®

coconut macaroons

(31 ratings)
Blue Ribbon Recipe by
Melanie Miller
Cane Ridge, TN

These macaroons are so simple but taste complex. They have evolved from being a staple at our annual Christmas party to the "go-to" treat for whenever we have company, are watching football games, or just want to indulge. If I didn't make macaroons, everyone would be disappointed. When friends can't make our parties or get-togethers, they write they will miss the macaroons, not us!

Blue Ribbon Recipe

Made with minimal ingredients, these coconut macaroons get slightly crispy and golden brown outside. The inside is sweet, sticky, and chewy. A delicious dessert if you're looking for a gluten-free or egg-free option. They'll satisfy all the coconut lovers in your life taste buds.

— The Test Kitchen @kitchencrew
(31 ratings)
yield serving(s)
prep time 15 Min
method Bake

Ingredients For coconut macaroons

  • 14 oz
    sweetened flaked coconut
  • 1 can
    Eagle brand sweetened condensed milk (not evaporated milk, 14 oz)
  • 2 tsp
    pure vanilla extract
  • 1 1/2 tsp
    almond extract

How To Make coconut macaroons

Test Kitchen Tips
Make sure the coconut is thoroughly covered. We found that slightly flattening the mounds before baking gave the best results.
  • A baking sheet lined with parchment paper.
    Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • Mixing almond and vanilla extract with condensed milk.
    In a bowl, combine condensed milk and extracts. Mix well.
  • Completely mixing in the coconut.
    Add coconut. Mix well.
  • Tablespoons of the coconut mixture on a baking sheet.
    Drop by round teaspoonfuls onto baking sheets.
  • Baking the Coconut Macaroons.
    Bake for 8-10 minutes or until lightly browned. Remove from baking sheets and place on parchment-covered cooling racks. Store loosely covered at room temperature.