Coconut Macaroons


If you love coconut you must love Coconut Macaroons.

Once of the easiest (if not THE easiest!) cookies to make since you don’t need a mixer.

All you need is a big bowl and your two hands.

The Hershey’s Kisses are optional but highly recommended!

In less than 20 minutes you can be eating coconut macaroons~ yep! that’s how easy!

(You can also make this a gluten free cookie by using a gluten free all purpose blend!)

Check out this super quick video to show you how to mix them!

5.0 from 2 reviews
Coconut Macaroons
Many people ask if they can use desiccated coconut which is typically unsweetened, the answer is yes but you will may want to adjust the sugar by adding about ½ cup of confectioner's sugar to the recipe (or leave it out and have less sweet cookies, this is a very friendly recipe)
I like the look of a compacted scooped macaroon and why I use a cookie scoop, you can roll these cookies by hand as well.
Preheat oven to 350°f
Serves: 12- 1½ ounce cookies
  • Sweetened Flake Coconut 2½ cups (225g)
  • Sweetened Condensed Milk ⅔ cup (200g)
  • All Purpose Flour ⅓ cup (42g)
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
  • 12 Unwrapped Hershey's Kisses *optional
  1. Combine all ingredients in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough
  2. Scoop with a 1½ ounce cookie scoop a compacted amount of macaroon paste and then place them spaced 1" apart onto a parchment paper lined sheet pan.
  3. Bake in preheated 350°f oven for 10 minutes then add the Hershey Kiss to the top of each one and bake for another 8 minutes until golden browned.
  4. Be careful not to over bake these or they will become crunchy (unless of course you like them that way, in which case, bake away)
Coconut Macaroons can be kept at room temperature in an airtight container for up to 8 days.

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  1. Gretchen u r my inspiration. I watch your videos every day and try every single recipe. I just wanted to ask if you can make a cake for my son’s wedding? I would really like to show them your skills and they follow u as well. Thanks!

    1. Hi Allison! thankyou so much!! and thankyou for the honor of that request! However I don’t do cakes for orders anymore though! I am working from home just doing the video tutorials and blogging

  2. Hi Gretchen 🙂 I hope this doesn’t sound like a stupid question. I’m allergic to chocolate, and I was going to make these without the “Kiss”. How much longer should I bake them past the 10 minutes then? I know it said bake for 10, and then add the “Kiss” and bake an additional 8 minutes or until brown. So just bake till brown? 🙂 Thanks for a great recipe, I love coconut and will make these tonight. Maybe one day I’ll find solid white chocolate kisses and then I’ll make them again.

  3. Hi,
    Can you plz confirm if the temperature is 35? Isn’t it very low? I have been baking at 35 for 25 min and nothing has happened… just increased the temperature to 65 and they r baking beautifully.

  4. Gretchen
    Hello ! I am from INDIA would like to know that can I make this macroon in convection oven at same time duration ?


    1. convection ovens run hotter than conventional ovens so turn the temperature down by about 25°F and you may bake a minute or two less, go by eye see how golden it gets

  5. Gretchen I just made these wonderful jewels. I had several problems though I don’t think you can fix. One I had a hard time getting them into the oven because I kept eating them uncooked! Second after they came out I had to try out the new recipe. They were perfect! Nice and toasted on the outside, with just enough chewing but not too much. Hard to stop sampling for sure. This is much better than my old recipe and it will be enjoyed more often. I’m sure the family party will enjoy them Sunday. I did goof. I sprinkled instead of pinched the salt… not too bad but I can notice it. Next time I will pinch for sure.
    Thanks for such a good recipe.

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