These scrumptious coconut macaroons are very simple to make and only use four ingredients. They are golden and just a little crispy on the outside, soft and chewy inside. Almond extract really brings out the flavor of the coconut. So divine and so easy! I often double this recipe around holiday time because I can't seem to make them fast enough for my coconut lovers!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr 30 mins
total:
1 hr 55 mins
Servings:
40
Yield:
40 cookies
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place coconut in a bowl; add sweetened condensed milk, vanilla extract, and almond extract. Mix well. Refrigerate batter for 1 hour.

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  • Preheat oven to 300 degrees F (150 degrees C). Grease a large baking sheet.

  • Loosely mold batter into 2-inch balls and arrange on the prepared baking sheet.

  • Bake in the preheated oven until cookies are evenly golden, 10 to 15 minutes. Allow to cool on the baking sheet for 2 minutes before transferring to a sheet of waxed paper to cool completely.

Cook's Note:

Coating your hands with a little butter before rolling the batter into balls helps for easier shaping.

Nutrition Facts

121 calories; protein 1.7g 3% DV; carbohydrates 8.5g 3% DV; fat 9.5g 15% DV; cholesterol 3.3mg 1% DV; sodium 17.4mg 1% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2013
I made these this weekend and they turned out fantastic! I didn't have any almond extract so I increased the vanilla extract. This was so simple! I do recommend putting the mixture in the fridge for about an hour before rolling out onto the baking sheet lined with folio and greased for easier clean up. I also dipped them into semi-sweet chocolate and they were fantastic! Read More
(6)

Most helpful critical review

Rating: 3 stars
02/23/2013
This recipe was a much simpler version of what I typically use when I make coconut macaroons. It came together easily and looked beautifully golden brown when baked. I think the texture was definitely missing something though. I think the addition of flour and egg whites that most macaroon recipes have is needed. Make sure you butter your pan really well or use parchment paper. I lightly buttered the pan and they still stuck. I Read More
(11)
18 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 3 stars
02/23/2013
This recipe was a much simpler version of what I typically use when I make coconut macaroons. It came together easily and looked beautifully golden brown when baked. I think the texture was definitely missing something though. I think the addition of flour and egg whites that most macaroon recipes have is needed. Make sure you butter your pan really well or use parchment paper. I lightly buttered the pan and they still stuck. I Read More
(11)
Rating: 5 stars
03/24/2013
I made these this weekend and they turned out fantastic! I didn't have any almond extract so I increased the vanilla extract. This was so simple! I do recommend putting the mixture in the fridge for about an hour before rolling out onto the baking sheet lined with folio and greased for easier clean up. I also dipped them into semi-sweet chocolate and they were fantastic! Read More
(6)
Rating: 4 stars
02/25/2015
Very good macaroons. a little chewy inside but I like them that way. will definitely use this one again! Read More
(2)
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Rating: 4 stars
06/28/2014
Made the macaroons exactly as indicated by the recipe. I'm not sure if I should give the recipe a rating as I have never had a macaroon before! It was a little crispy on the outside and a little soft and chewy on the inside which is exactly what I had read in the other reviews. I could taste the almond and a hint of vanilla. This is a sweet macaroon and a lovely addition to any dessert tray. Read More
(2)
Rating: 3 stars
12/15/2016
I made this recipe several times and it was great but only if you use them right away! The next day they harden and the day after the next are like a rock. I also tried to keep them covered int a container to keep the moisture in but to no avail. However I didn't give up on this fabulous 4 ingredient recipe and per my friend's advice I made this recipe with sweetened coconut fearing of the product being too sweet. To my surprise the macaroons made with sweetened coconut were delicious and not too sweet for my european tongue and were MOIST for a LONG TIME! Read More
(2)
Rating: 1 stars
04/04/2018
This is an added note to my previous review. I made these again in mini muffin tins and they were a sticky mess. I was able to scoop them out and reform them but this was way too much work. I think the first time I made these I didn t have as much coconut. So with more liquid proportionally liquid sank to the bottom of the muffin holes and caramelized creating a slick flat surface. This recipe still gets five stars for flavor and chewiness but I put this comment at one star so u would c it. Read More
(2)
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Rating: 5 stars
06/11/2016
This is a very simple recipe. They come out so great it is hard to simply pig out on them. Read More
(1)
Rating: 4 stars
11/21/2016
Added flour and an egg to make more cake-like left out almond extract. Dipped in chocolate when cooled. Read More
(1)
Rating: 1 stars
02/02/2016
Too much extract. Very crumbly. Read More
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