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Chewy Coconut Macaroons Recipe

Chewy Coconut Macaroons Recipe

These chewy cookies are my husband's favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long!—Peggy Key of Grant, Alabama
TOTAL TIME: Prep: 10 min. Bake: 20 min. YIELD:32 servings


  • 2-1/2 cups flaked coconut
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1-1/2 teaspoons almond extract


  • 1. In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
  • 2. Drop by rounded teaspoonfuls 3 in. apart on lightly greased baking sheets. Bake at 300° for 18-22 minutes or just until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 32 cookies.

Nutritional Facts

1 each: 83 calories, 3g fat (2g saturated fat), 1mg cholesterol, 41mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch.

Reviews for Chewy Coconut Macaroons

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greatwithoutgluten User ID: 6330173 254171
Reviewed Sep. 15, 2016

"These were a huge hit at the party we had. They were so easy. Love the sweet coconut flavor! I will be making these again."

JanetL43 User ID: 8116410 221475
Reviewed Feb. 27, 2015

"These were a bit hit at this week's family dinner. Everyone likes chocolate so I placed a Hershey's Kiss on top of each macaroon while they were cooling. I use a cookie scoop to drop the mixture onto parchment paper. No messy hands and each cookie is the same size. I used 1 teaspoon rum extract instead of the almond extract."

mljacinto User ID: 7572244 57523
Reviewed Apr. 3, 2014

"These are very easy and everyone's favorite! My family often requests these. My sister will not share these with ANYONE!!!"

kerrizims User ID: 2706618 149982
Reviewed Dec. 8, 2013

"I was so excited to try these but my family didn't like them and requested not to make them again. The texture was unpleasantly chewy, not at all like a typical macaroon. I may try one more time just to see if it was a fluke that they didn't turn out but I was disappointed in this first round."

Notmine User ID: 7492755 149976
Reviewed Nov. 19, 2013

"Those that aren't sure about almond flavoring. Try vanilla flavoring as substitute. Most people love this flavoring in cookies cakes and pies."

cookyduck User ID: 7268118 149939
Reviewed May. 21, 2013

"Very easy to make and very chewy, yum! I added a handful of frozen raspberries before baking and drizzled with white chocolate. They look beautiful too"

luvmysubarulegacy User ID: 7126886 64370
Reviewed Feb. 7, 2013

"I'm not a huge fan of coconut...but these are amazing! They are perfectly chewy and not too sweet. Followed the recipe except I used only 1 teaspoon of almond extract and that added just enough flavor. I melted semi-sweet chocolate chips and dipped some cookies and drizzled others. These are very pretty cookies that I would be proud to serve to guests."

shecooksalot User ID: 5888460 63580
Reviewed Feb. 6, 2012

"These were very good and easy. Mine did run a little in the oven, but nothing that prevented my family from eating all of them!!! Will be making again."

Jokol User ID: 6419544 64368
Reviewed Dec. 23, 2011

"Just Awesome!! and so easy. I baked my 2nd batch a shorter time and they were better. 1st batch are a little too hard and crunchy. I will make again and again!"

tksgroupie User ID: 4686349 145563
Reviewed Dec. 8, 2011

"a bit too much almond extract...i cut mine back to 1/2 but man are these good!!! chewy yummy! dip em in chocolate! heaven!!! LOVE!"

PastorsWife7 User ID: 884194 63575
Reviewed Sep. 23, 2011

"Loved these! No problems making them."

audreyperry User ID: 2791976 77163
Reviewed Apr. 27, 2011

"Did not have any running problems and followed the recipe exactly as printed. Also dusted part of the recipe with cocoa powder and part with lemon zest. Unless these ingredients would be incorporated into the batter, I didn't get much flavor from them. But, loved the original just fine."

JoanLowery User ID: 2210830 144061
Reviewed Apr. 15, 2010

"I made 3 batches of these for Easter and find it a lot easier than using egg whites. Delicious. Joan"

carolynstowers User ID: 4001197 66093
Reviewed Jan. 9, 2010

"The cookie is good. I did try to cook the cookie at 300 degree and they started to go flat. I moved the temperature to 325 and added extra coconut and cooked on a greased parchment paper sheet. They came out perfect. I live in utah and my altitude is much higher than Ala. Adustment makes the differents between a good receipe and a great receipe."

sassyann39 User ID: 2140492 64363
Reviewed May. 12, 2009

"Made these today, mixed them and then refrigerated while I cooked dinner and then baked them. I added a bit more coconut because I had about 3 cups and didn't want to save that bit, when I did bake I used parchment paper. They came out beautiful, chewey and oh so yummy. I had to have one before it was completly cooled. This is one recipe that I will make many times as I love macaroons."

hjgray1975 User ID: 1137278 66091
Reviewed Jan. 22, 2008

"Terrible! The mixture was too sticky. The cookies "ran" in the oven. Won't make them again."

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