Introducing Coconut Macaroons, one of my all-time favorite sweet treats! Picture this: you’re standing in a beautiful bakery, and you see a perfectly baked coconut macaroon. You just can’t resist the temptation- you have to get one!

Well, guess what? You can actually make these delightful macaroons right at home! Trust me, it’s easy. I’ve made this recipe multiple times, and every time I share them with family and friends, they can’t stop raving about it! My sister once said, “Wow, these taste just like they’re from a bakery! I never knew you could make these at home!”

Now, these macaroons are not for everyone. If you’re not a fan of coconut, they might not be your cup of tea. But for those who love coconut (like me!), get ready to fall in love with these chewy, flavorful macaroons!

Let me share a heartwarming story with you. As I was making these macaroons in my cozy little kitchen, my daughters, Grace (9) and Joy (6), couldn’t resist the incredible aroma of toasted coconut filling the air. They eagerly waited for the macaroons to cool down so they could savor the sweet and chewy goodness. I hope these baking moments become cherished memories for them.

Now, I want to hear your stories too! Did you bake with your mom, grandma, or maybe even your dad around the holidays? Share those special memories with me!

If you’re a coconut lover (like me), here are a few more delicious coconut recipes to try out.

Coconut Macaroons

Ingredients

• 7 3/4 cups sweetened flaked coconut (3 7oz packages)
• 1 cup flour
• 1/2 teaspoon salt
• 14 oz sweetened condensed milk (1 can)
• 2/3 cup canned cream of coconut
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 1 egg
• 6 oz semi-sweet chocolate

Instructions

1. Preheat your oven to 350°F.
2. Line a baking sheet with parchment paper or a silpat liner.
3. Spread 1 cup of coconut onto the prepared baking sheet and bake for 5-7 minutes. Stir after 3 minutes, and then check every minute or so until the coconut turns golden brown.
4. In a large bowl, mix the toasted coconut, remaining coconut, flour, and salt.
5. In another large bowl, vigorously whisk together the condensed milk, cream of coconut, vanilla extract, almond extract, and egg.
6. Pour the liquid mixture into the bowl of coconut mixture and stir until well combined.
7. Use a 2 tablespoon cookie scoop to scoop the mixture onto a parchment paper or silpat lined baking sheet. Make sure to firmly pack the mixture into the scoop. As you place the mounds of macaroon mixture on the baking sheet, use slightly moist fingertips to press down any hanging coconut shreds. This will prevent them from burning before the cookies are fully baked.
8. Bake the cookies for 12-14 minutes, or until they turn golden brown.
9. Let the cookies cool for a minute on the baking sheet, then transfer them to a wire rack to cool completely.
10. Once the cookies have cooled, melt the chocolate in a small microwave-safe bowl on 50% power. Remove the chocolate from the microwave when it’s almost melted, and then stir until it’s fully melted.
11. Dip each macaroon in the melted chocolate and place it on a clean parchment-lined or silpat lined baking sheet. Once you’ve filled the baking sheet, refrigerate it to allow the chocolate to set.
12. Store the cookies covered at room temperature for up to 3 days.

Notes

Please note that canned cream of coconut is usually found near alcoholic drink mixers. It might come in a can or a plastic bottle. Shake well before use. Cream of coconut is a thick, sweetened liquid and is different from coconut milk.

I hope you enjoy making and devouring these delicious Coconut Macaroons! Don’t forget to share the love and treat your loved ones too. Happy baking!