Published Jun 26th
Coconut Macaroons III
Prep 10m Cook - Additional 15m Ready In 25m
Servings 1 dozen Calories 286.9

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Recipe Ingredients

  • ⅓ cup all-purpose flour
  • 5 ½ cups flaked coconut
  • ¼ teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  2. 2 In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. 3 Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts

  • Calories 286.9
  • Carbohydrate 40.7 g
  • Cholesterol 11.1 mg
  • Fat 12.4 g
  • Fiber 3.5 g
  • Protein 4.4 g
  • Saturated Fat 10.8 g
  • Sodium 186.8 mg
  • Sugar 30.3 g


  1. I have never made Coconut Macaroons before so I made 2 different recipes: This one and the one in a Betty Crocker recipe book. There was quite a bit of difference in texture and taste. This recipe was good, but not great. It was hard on the outside and chewy within. The taste did taste - Read more ...
  2. Gift Idea: Shape coconut into small tablespoon-sized ovals/rectangles, then bake. Drizzle thin strips of chocolate, or dip cookie in chocolate. After cooling, slip into cupcake liners and stack inside plastic, festive "treat bags" & tie with ribbon.
  3. I followed the recipe exactly as written, and am not at all disappointed. I did use sweetened flake coconut, since that was what I had in the house -- but I think that was the intent here, anyway. I also refrigerated the dough for a couple of hours before scooping it out (didn't intend to, - Read more ...
  4. We have a tradition of always making these macaroons at Christmas. They're really great! We use 1 t. vanilla and 1 t. almond extract as others have suggested. Also, mixing the extracts and condensed milk first and then adding it to the coconut mixture makes the whole process much easier. Third, make sure to use - Read more ...
  5. The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! My husband, who likes coconut only in very small doses and only toasted, could not stop eating them. I found that the recipe yielded 18 cookies that were larger than golf balls and that took the full 15 - Read more ...
  6. This is the real thing. Parchment paper is a must here. I've tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours which results in a much rounder macaroon that can be dipped in chocolate.
  7. This is a great easy recipe. I used a Matfer silicon pad on my cookie sheet which eliminated any sticking and burning. Athough the recipe doesn't specify it, I HIGHLY suggest using sweetened coconut. Also, I subsituted one of the tsps of vanilla extract for almond extract, which worked great. I definitely suggest mixing the - Read more ...
  8. This is a wonderful Macaroon! I used 1 and 1/2 tsp. of vanilla and 1/2 tsp. of almond extract. reduced the oven temp to 325 and made the cookies a little smaller and baked for 15-17 minutes. I got 30 cookies out of it. Used a small cookie scoop. Yummmmmmmmy! Can't wait to share them - Read more ...
  9. After many trials and errors for the perfect macaroon, this is it! I have had more compliments on these cookies. I do melt about 1 cup of semi-sweet chocolate chips with 1 teaspoon of shortening and then drizzle them over the cookie using a plastic zip-type storage bag with the corner cut off. Very, very - Read more ...