Coconut Macaroons

So I have recently been craving coconut macaroons.  I used to see these in my neighborhood grocery store, but since I have been craving them, I can't seem to find them anywhere.  As a result, I went to, and found some recipes.  I was amazed at how simple these are to make! I like mine macaroons to be very chewy, so I was looking for a chewy recipe.  For my first attempt at making macaroons, I adopted a recipe submitted by Robin J. on  The original recipe can be found here.

Here is the recipe I ended up using based on the ingredients I had on hand:


  • 14 oz bag coconut flakes
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, combine coconut, sweetened condensed milk and vanilla extract.; mix well.
  3. Drop by rounded tablespoons onto parchment paper. Bake 8 to 10 minutes or until lightly browned around the edges.

While the end result came out quite pretty and tasty, I think I will try another recipe next time.  I followed the recipe for the most part, except that I didn't have almond extract, so I skipped that.  When my first batch came out of the oven, the macaroons were stuck to the parchment paper and impossible to get off without leaving the bottoms of the macaroons stuck on.  So for the rest of the batter, I added about 1/3 cup flour.  This didn't help.  The second batch stuck to the paper as well. 

Also, I found the macaroons to be too sweet.  I had tried to search for unsweetened coconut flakes when I went ingredient shopping, but didn't find any at Vons.  Next time I'll look somewhere else because I think the use of the sweetened flakes makes the macaroons too sweet.  Also, while the macaroons were very chewy at first, they didn't remain as chewy after they cooled.

So next time, I'm going to try to find a chewier recipe, grease my parchment paper more, and use unsweetened flakes!  I'll post another recipe once I perfect it.

They did come out very pretty though:

4 comments on “Coconut Macaroons”

  1. I made these twice now and everytime they never set right, they fall apart and there still liquid, I’m totally devastated coconut macaroons are my absolute favorites, do you have any ideas why I have this problem? I was thinking it was because I’m using frozen coconut so when the defrost it adds moisture I’m guessing but I would love to have your insight to

  2. Diane- Sorry to hear that your macaroons keep falling apart. I definitely think the fact that you are using frozen coconut is the issue. With so few ingredients and only the condensed milk as the binding agent, the added moisture can make the cookies fall apart. I’m not sure what you mean by frozen coconut. Are you using a fresh coconut that is frozen? Or dried coconut flakes? The recipe calls for dried coconut flakes which can be found in the baking aisle of most grocery stores. If you are making your own coconut flakes, I think the coconut is too wet to stick together with this recipe.
    You can also try adding some flour to help bind the cookie together. I would suggest you try using dried coconut flakes next time. Also, you are using condensed milk and not evaporated milk right? Condensed milk is thick and sticky, which is what binds the cookies. I just wanted to check because I had a reader who didn’t know that evaporated and condensed milk are different. I hope this helps!

  3. The recipe I use is the same as above, with the addition of 2/3 cup all-purpose flour,1/4 tsp salt, 1 tsp each vanilla and almond extract. I baked mine on a silpat and there was no sticking. After they cool, I melt 1/2 cup chocolate chips and drizzled the macaroons. Soooo delicious and pretty, too.

  4. I’ll try your variation sometime. Thanks for sharing. I haven’t tried drizzling with chocolate, but it sounds delicious.

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