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Triple-Coconut Macadamia Macaroons

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
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch
  • Makes
    4 dozen


  • 2-1/2 cups sweetened shredded coconut
  • 2-1/2 cups unsweetened finely shredded coconut
  • 1 cup chopped macadamia nuts
  • 1 cup cream of coconut
  • 4 large egg whites
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening


  • In a large bowl, combine the sweetened coconut, unsweetened coconut and macadamia nuts. In a small bowl, combine the cream of coconut, egg whites, corn syrup, vanilla and salt. Stir into coconut mixture. Cover and refrigerate for 15 minutes.
  • Drop by tablespoonfuls 2-in. apart onto parchment-lined baking sheets. Shape into loose mounds. Bake at 350° for 12-16 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • In a microwave, melt chocolate and shortening; stir until smooth. Dip or drizzle cookies with chocolate mixture. Place on waxed paper; let stand until set.
Editor's Note
Look for unsweetened coconut in the baking or health food section.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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