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Coconut Macaroons

20 to 24 cookies


Low Sodium Vegetarian

Nutritional Facts Per Serving

2.1 g
19.5 g
0.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 149
  • Fat 7.4 g
    • Saturated   6.1 g
    • + Trans 
  • Cholesterol 6 mg
  • Sodium   88 mg
  • Carbohydrate 19.5 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 2.1 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 4 %
    • Iron 4 %


  1. Place an oven rack in the middle position. Preheat the oven to 350˚F. Line a large baking sheet with parchment paper. 
  2. Combine the flour, coconut and salt in a bowl. Add the condensed milk (make sure you get all of it) and vanilla. Mix until a very thick coconut mixture forms. 
  3. Lightly dampen your hands with cold water, and then form the coconut mixture into 2" balls (don’t make them perfect looking) and place on the baking sheet, spacing them about 2" apart. 
  4. Bake 22 to 24 minutes, until light golden. Cool on a rack, then store macaroons in an airtight container at room temperature for up to 2 weeks.

Serving Suggestions

To make chocolate-dipped macaroons, start by lining a baking sheet with parchment paper. Place 200 grams of coarsely chopped dark chocolate in a small to medium heatproof bowl and set over barely simmering water. Stir occasionally until the chocolate is melted. Remove from the heat. Dip a macaroon into the chocolate about halfway, remove and let excess chocolate drip away. Set macaroon on the baking sheet.  Repeat with the remaining macaroons. Chill macaroons in the refrigerator to set the chocolate and enjoy.

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