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Chewy Coconut Macaroons

These chewy cookies are my husband's favorite, 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, Grant, Alabama
  • Total Time
    Prep: 10 min. Bake: 20 min./batch
  • Makes
    32 cookies


  • 2-1/2 cups sweetened shredded 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


  • In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky).
  • Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 83 calories, 3g fat (2g saturated fat), 2mg cholesterol, 41mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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Average Rating:
  • Patricia Ewing
    Dec 21, 2020

    I made the Chewy Coconut Macaroons and they tasted terrible! To be fair, I gave some to 2 friends and asked them for their honest opinion. Neither friend liked them either! I was very disappointed because normally Taste of Home recipes are good. I wouldn't even give them a 1 star rating.

  • Bobbie
    Oct 22, 2019

    I'm a huge taste of home fan but this one missed the mark for me. I followed the recipe. They did not run during baking although the batter seemed very thin. The finished cookies literally tasted like coconut and flour.

  • Marge
    Jul 4, 2017

    I want to try this recipe....can it be made using regular Sweetened Condensed Milk as apposed to fat free?

  • Ayy
    Mar 31, 2017

    What could I replace with almond extract??

  • greatwithoutgluten
    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
    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
    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
    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
    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
    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