Coconut Cream Macaroons

Enjoy these delicious creamy coconut cookies, with a tropical flavor to them - perfect for a baked dessert idea.

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  • prep time 1 hr 15 min
  • total time 1 hr 45 min
  • ingredients 10
  • servings 42
 

Ingredients

3
packages (7 oz each) flaked coconut (7 2/3 cups)
1
cup all-purpose flour
1/2
teaspoon salt
1
can (14 oz) sweetened condensed milk (not evaporated)
2/3
cup canned cream of coconut (not coconut milk)
1
tablespoon vanilla
1/4
teaspoon almond extract
1
egg
1
cup semisweet chocolate chips (6 oz), if desired
1
tablespoon vegetable oil, if desired

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LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil paper. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies.
  • 2 In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.
  • 3 On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart.
  • 4 Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 5 In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.
  • 1 Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil paper. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies.
  • 2 In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.
  • 3 On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart.
  • 4 Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 5 In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
6g,
6%
),
Cholesterol
10mg
10%;
Sodium
85mg
85%;
Total Carbohydrate
16g
16%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Iron
2%;
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.