Read reviews (6)
Rate recipe
For a truly luxurious cookie experience, try these slightly sweet and tender morsels. Two varieties of coconut—sweetened and unsweetened—and cream of coconut add intense flavor to every nibble. —Robin Jungers, Cambellsport, Wisconsin
This recipe is:
Diabetic Friendly
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Nutritional Facts 1 cookie equals 99 calories, 8 g fat (5 g saturated fat), 0 cholesterol, 54 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Triple-Coconut Macadamia Macaroons in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p79
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 20, 2012 by bbarbs
Cream of coconut is so much better than sweetened condensed milk. The taste is super good. My complaint would be when I measured a cup of the cream of coconut it took almost the whole can. Maybe I measured wrong but they cooked for 16 minutes and were a little runny and sticky...when cooled fell apart? The taste is awesome but presentation was awful. I am going to try again this recipe and hopefully hear other peoples commits to learn what I can do different. I would rate it a 5 if I can get them to hold together.
Reviewed on Dec. 17, 2012 by dflack628
I haven't made this recipe yet, but wanted to say that cream of coconut and coconut milk is not the same. Cream of coconut is sold in stores by drink mixes like bloody mary mix, margarita mix, etc. It is extremely thick and rich and you should shake the can before opening as often the fat settles and solidifies on the top of the can. (Coconut oil is solid at room temp.)Also, as for beating the egg whites, my current macaroon recipe does not call for the egg whites to be whipped and it works great.I plan to make these and see how they match up to my current recipe.
I haven't made this recipe yet, but wanted to say that cream of coconut and coconut milk is not the same. Cream of coconut is sold in stores by drink mixes like bloody mary mix, margarita mix, etc. It is extremely thick and rich and you should shake the can before opening as often the fat settles and solidifies on the top of the can. (Coconut oil is solid at room temp.)
Also, as for beating the egg whites, my current macaroon recipe does not call for the egg whites to be whipped and it works great.
I plan to make these and see how they match up to my current recipe.
Reviewed on Dec. 17, 2012 by gramgramk
Cream of coconut is a product often used in Pina Colada's-look for brands like CoCo Lopez-if you can't find it in a grocery try a liquor store. I believe it is used in Puerto Rican cooking as well.
Reviewed on Dec. 17, 2012 by barq
what is cream of coconut? Do you mean coconut mlk? I'd like to make these, but not sure about the cream ofcoconut.
Reviewed on Dec. 17, 2012 by love to quilt
What is cream of coconut? Is that coconut milk?
Reviewed on Dec. 17, 2012 by Carolinerbain
Haven't made them but wondered if you beat the egg whites.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013