Save on Pinterest

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

Ingredients

  • 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

Directions

  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
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