by: Jeannie Maristela

Whenever I make coconut macaroons, I can’t help but to be transported back to when I was a child. My Aunt would make it once a week and she would bake the macaroons in tiny cupcake liners. It was one of the weekly sweet treats I grew up on. I was not a fan of coconut when I was a child, it always made me cough because it took me ages to chew and a gazillion years to properly swallow. But as I got old, I always find myself having the urge to make dishes and sweet treats I used to have back when I was still into cartoons and all purple things. These macaroons are just like how my aunt used to make. It is made of flaked coconut, sweetened condensed milk, whole eggs and flavor extracts such as cherry, lemon, vanilla or almond. These are rich, decadent, creamy and chewy. I find that as the macaroons bake and its tops slightly browns, it takes on a toasted milk taste (except for the cherry flavored ones) much like dulce de leche, Mmmmm! … I must admit, I was well taken care of as a kid. :)


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serves: 20-22


6 cups sweetened flaked coconut

2 large eggs

1 can sweetened condensed milk

1/2 teaspoon vanilla extract

1 teaspoon lemon extract (for lemon flavored macaroons) or 1 teaspoon cherry extract + 2 drops red food color (for cherry flavored macaroons)

Nutrition Facts

Servings Per Recipe: 20

Amount per Serving

Calories: 173

  • Total Fat: 8.9 g
  •     Saturated Fat: 7.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 23.8 mg
  • Sodium: 99.2 mg
  • Total Carbs: 21.6 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 17.8 g
  • Protein: 2.6 g

how is this calculated?

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1.  In a large mixing bowl, put the sweetened flaked coconut.

2.  In another bowl, whisk the sweetened condensed milk, eggs, vanilla extract and lemon extract ( for lemon flavored macaroons) or cherry (or almond) extract (for cherry macaroons and add 2 drops red food color). Once all ingredients are mixed well. Add the milk mixture into the flaked coconut.

3.  (Optional) Just for decoration and cuteness, add a drop of red food color to 2 tablespoons of flaked coconut. Set aside. Can be put on top of the formed macaroons before baking.

4.  Using a teaspoon, form small mounds/balls of the macaroon mixture and place each onto parchment lined cookie sheets.

5.  Bake in a 350’F preheated oven for 15 minutes or until top and bottom turned slightly golden brown.

6.  *For Cherry Coconut Macaroons:

7.  Melt a bit of dark chocolate to drizzle over the macaroons.

Cooks' note:
Store macaroons flat separating each layer with parchment paper. Keep in an airtight container.

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