Coconut Macaroons – Chewy, Not too Sweet, and Quite Addictive!

I almost gave up on making coconut macaroons.  No matter what recipe I tried, they always came out flat, with a bump in the middle.  They never looked like the pictures in food magazines or the Internet.

I came across this recipe a while ago, and was hesitant because I had a ton of flaked coconut in my pantry, but not desiccated coconut.  I had a difficult time finding it at my local grocery store, and had to Google for an alternative right there and then while standing in the baking aisle!  Another name for desiccated coconut is unsweetened coconut.  It comes in fine or medium shreds, and judging from the picture of the finished macaroon, I made a judgement call and bought the medium shreds.

When you are finished making the batter, it will be thick, but you definitely need to use baking cups to hold the macaroon’s shape.

I was so excited to see how nicely rounded they came out!  Of course, I couldn’t wait for the macaroons to cool completely, and neither could H.  I did find it difficult to peel the liner off, but hey, H had no problem whatsoever!  Nevertheless, by the next day when the macaroons had developed their flavor and softened a bit, they were much easier to peel off.

This recipe is definitely a keeper … and they look so cute!

Coconut Macaroons

Adapted from

Makes 3 ½ -4 dozen minis


  • ⅓ cup unsalted butter (room temperature)
  • ⅓ – ½ cup granulated sugar (I used ⅓ cup but if you have a real sweet tooth, use ½ cup)
  • 2 large eggs
  • 1 can sweetened condensed milk (14 ounces)
  • ½ tsp pure vanilla extract
  • ½ cup unbleached flour
  • 1 tsp baking powder
  • 2 cups unsweetened medium coconut (desiccated coconut)
  1. Using a stand or hand mixer, beat butter and sugar together for a few minutes.  Be sure to scrape down the bowl
  2. Add eggs, one at a time, beating well after each one
  3. Add condensed milk and pure vanilla extract until well combined, again scraping down the side of the bowl
  4. With a spatula, fold in flour, baking powder, and coconut until well mixed
  5. Scoop into mini cupcake liners using a medium size cookie scoop.  If you don’t have one, the equivalent is 1 tablespoon.
  6. Bake for 12-16 minutes (depending on your oven).  When a toothpick inserted in the middle comes out clean, they’re done. Do not over bake.
  7. Let cool for several minutes and then remove to a cooling rack.

Kitchen notes:

  • This is quite annoying, but some condensed milk are manufactured in 300 ml cans.  Most recipes call for 14 ounces.  I buy a lot of baking products in the U.S. so if you can’t find a 14 ounce can, here are two options: divide this recipe in half, or open up a second can (sorry).  Either way, you can use the extra condensed milk for making iced coffee … delicious!
  • If you wish to divide this recipe in half, I would suggest using approximately 3 tbsp butter and 3 or 4 tbsp sugar.  The rest of the ingredients can easily be halved
  • Macaroons will keep in a tight-fitting container at room temperature for a few days



2 thoughts on “Coconut Macaroons – Chewy, Not too Sweet, and Quite Addictive!

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