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.
Recipe by Gretchen's Bakery at